Nantucket Tea Menu
(recipes below)
June 6, 2008

Chilled Blueberry Soup

Cucumber Dill Sandwich
Cherry Tomatoes stuffed with Blueberry Chicken Salad
Shrimp and Avocado Salad in Wontons
Ham and Herbed Cream Cheese with Jezebel Sauce

Coconut Lime Scones
Lime Curd  and Devonshire Cream

Jumbleberry Triffle
Chocolate Meringues with Fresh Raspberries and Chocolate Drizzle
Macadamia Nut Sandwich Cookies

Harney & Sons Paris Tea
Harney & Sons Decaffeinated Earl Grey Tea



Chilled Blueberry Soup

4 cups fresh blueberries
1 cup orange juice
½ cup sugar
¼ teaspoon ground cinnamon
1/8 teaspoon salt
1 Tablespoon fresh lemon juice
1 pint half-and-half
Garnish:  mint sprigs

Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often.  Remove from heat, and slightly cool.

Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides.  Cover and chill until ready to serve.

Stir in half-and-half just before serving.  Serve in stemmed glasses.  Garnish, if desired.

Makes 4 servings

For a creamier soup, add a dollop of plain yogurt to each serving.

Cucumber with Dill Tea Sandwich

Party Pumpernickel Bread
Farmhouse Dill Cheeseball Mix***
English Cucumber
Dried Dill Weed
Fresh Dill

Make cheeseball mix according to package directions.  Spread on bread.  Place thinly sliced cucumber on top.  Sprinkle with dried dill weed.  Place small dollop of cheese mixture in center and garnish with sprig of fresh dill.

***Mix available at DB&Co.

Blueberry Chicken Salad
Makes about 6 cups

1 (2 1/2 –pound) rotisserie chicken
2 (4.4-ounce) containers fresh blueberries
1 pint grape tomatoes, quartered
1 cup thinly sliced green onion
1/3 cup slivered almonds
1 cup mayonnaise
¼ cup olive oil
½ teaspoon salt
½ teaspoon pepper
1 (7-ounce) bag miniature pitas, cut in half horizontally

Remove meat from chicken, discard skin and bones.  Place meat in the bowl of a food processor, and pulse until coarsely chopped, about 15 seconds.
In a large mixing bowl, combine the chopped chicken, blueberries, tomatoes, green onion and almonds.  Add the mayonnaise, oil, salt, and pepper, and mix until well combined.  Serve with the miniature pita halves.

Adaptation used at Nantucket Tea
Instead of placing chicken in food processor, we cut in small pieces by hand.
Instead of putting grape tomatoes into the salad, we cored out cherry tomatoes and placed the chicken salad (without grape tomatoes in it) into the cherry tomato. 
We toasted the slivered almonds on a cookie sheet in 350 degree oven for 10 minutes.  Then, cool the almonds and break into little bit smaller pieces. 
After placing chicken salad in tomatoes, garnish with a fresh blueberry and a couple of sliced almonds.
We did not serve with the pita halves.     

Shrimp and Avocado Salad in Wonton Cups

24 wonton wrappers
1 avocado, coarsely chopped
Juice of 1 lime
¼ cup mayonnaise
2 Tablespoons chopped fresh cilantro
2 Tablespoons sour cream
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 pound cooked shrimp, chopped
Garnish:  fresh cilantro

Preheat oven to 350 degrees.  Lightly grease 24-cup mini muffin pan.  Place center of wonton wrapper in wells of muffin pan, allowing remainder of wrapper to extend above pan, to form cup.  Bake 12 minutes, or until edges of wrapper are lightly browned and crisp.  In small bowl, combine avocado and lime juice, stirring to coat.  Add mayonnaise, cilantro, sour cream, salt, and pepper; stir well.  Fold in shrimp.  Spoon mixture evenly into wonton cups.  Garnish with cilantro, if desired.

Can also garnish with slice of avocado standing up, or a grape tomato half with the cilantro, or a small cooked salad shrimp on top.

Makes 24 wonton cups

Ham and Herbed Cream Cheese with Jezebel Sauce

2 – 3 ounce packages cream cheese, softened
½ teaspoon chopped rosemary
½ teaspoon chopped thyme
24 thin toasted baguette slices
1 ½ pounds deli ham, sliced to ¼-inch thickness
1 recipe Jezebel Sauce (recipe follows)
Garnish:  fresh rosemary

In a small bowl and using an electric mixer at medium speed, beat together cream cheese, rosemary, and thyme.

Spread a layer of cream cheese mixture onto each baguette slice.  Using a 1-inch round cutter, cut ham slices and layer on baguette slices.

  Spoon about ½ teaspoon Jezebel Sauce onto each sandwich.  Garnish with fresh rosemary, if desired.

Makes about 24 sandwiches

We used wheat bread and white bread instead of the baguette.  Spread cream cheese on the bread (wheat on bottom and white on top), layer ham and then cut the sandwiches into fingers.  Place dollop of Jezebel Sauce on top, a fresh viola, and a mint leaf.

Jezebel Sauce

2 Tablespoons peach preserves
2 Tablespoons pineapple preserves
2 Tablespoons orange preserves
2 teaspoons Dijon mustard
1 teaspoon horseradish
1 teaspoon white-wine Worcestershire sauce

In a small bowl, stir together preserves, mustard, horseradish, and Worcestershire sauce.  Cover and refrigerate. 
Makes about ½ cup sauce

Coconut Lime Scones

2 ½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
Zest of 1 lime
½ cup butter, softened
1 cup shredded coconut
1 cup heavy cream
1 large egg

Preheat oven to 350 degrees.  Lightly grease baking sheet.  In large bowl, combine flour, sugar, baking powder, salt, and lime zest.  Using pastry blender, cut in butter until mixture is crumbly.  Stir in coconut.  Combine cream and egg and add to dry ingredients, stirring just until dry ingredients are moistened.  On lightly floured surface, roll dough to ½-inch thickness.  Using 2-inch round cutter, cut scones and place on baking sheet.  Bake 23 to 25 minutes or until lightly browned.
Makes 15 scones

Mock Devonshire Cream

½ Cup heavy whipping cream
2 Tablespoons powdered sugar (additional 1 Tablespoon optional)
½ Cup sour cream

In a chilled bowl, beat the cream until medium stiff peaks form, adding sugar during the last few minutes of beating.  Fold in sour cream and blend.  Makes 1 ½ Cups.

Jumbleberry Trifle

1 (10-ounce) package frozen unsweetened raspberries, thawed
1 (18-ounce) jar seedless blackberry jam or preserves, divided
1 (10.75-ounce) frozen pound cake, thawed (used homemade one instead)
2 Tablespoons cream sherry (did not use)
1 ½ cups whipping cream
1 (10-ounce) jar lemon cud
Garnishes:  whipped cream, fresh berries

Stir together 1 package raspberries and 1 cup jam.  Press mixture through a wire-mesh strainer into a bowl; discard seeds.  Cover sauce, and chill 20 minutes.

Cut pound cake into ¼-inch-thick slices.  Spread remaining jam on 1 side of half of slices; top with remaining slices.  Cut sandwiches into ½-inch cubes; drizzle with sherry and set aside.

Beat whipping cream and lemon curd at low speed with an electric mixer until blended.  Gradually increase mixer speed, beating until medium peaks form.  Cover and chill 30 minutes.

Spoon 1 Tablespoon berry sauce into 8 large wine lasses; top with about ¼ cup each of cake cubes and lemon curd mixture.  Repeat layers once, ending with berry sauce.  Serve immediately ot chill until ready to serve.  Garnish, if desired.  Yield:  8 servings.

I put some of the berry sauce in the bottom of a candlewick glass.  Then put a layer of the pound cake cubes (probably 6 or 8).  Follow with a layer of fresh blackberries (about 4).  Top with layer of lemon curd/whipping cream sauce.  Drizzle more of the berry sauce over that.  Garnish with a fresh blackberry and mint leaves.



Spring Tea Menu
(recipes below)
March, 2008

Creamy Chicken in Wonton
Spinach Gruyere Tartlet
Cucumber and Prosciutto Tea Sandwich
Blueberry Lemon Scone, Served with Devon Cream and Blueberry Preserves
Lemon Curd Tartlet
Chocolate Dipped Strawberry
Napoleon with Crème Diplomat
18 Karat Cake
Harney & Sons Palm Court Tea
Harney & Sons Decaffeinated Earl Grey Tea



Creamy Chicken Filling in Wonton Cups

1 store-bought roasted chicken
½ cup finely chopped celery
2 scallions, finely chopped (or green onions)
½ cup walnuts, finely chopped
1 Tablespoon finely chopped fresh tarragon
1 1/3 Cups mayonnaise
Salt and pepper to taste

Remove skin from chicken and pull meat from bones.  Discard skin and bones, along with any excess fat.  Chop meat into bite-size pieces.
In a medium bowl, combine chicken, celery, scallions, walnuts, tarragon, and mayonnaise.  Mix thoroughly.  Season with salt and pepper, to taste.
When ready to serve, spoon filling into wonton shells and garnish with piece of flat parsley and piece of walnut.

Wonton Cups

Preheat oven to 350 degrees.  Lightly grease 24-cup mini muffin pan.  Place center of wonton wrapper in wells of muffin pan, allowing remainder of wrapper to extend above pan, to form cup.  Bake 12 minutes, or until edges of wrapper are lightly browned and crisp. 

Gruyere / Spinach Tartlet

1 part Spinach Dip (I use Byerly’s)
2 parts grated Gruyere cheese
Tartlet shells (available at DB & Co) *
Combine spinach dip and grated Gruyere cheese.  Fill shells and bake at 350 degrees just until filling is melted.  Garnish with a piece of grape tomato and a piece of fresh dill.

*You can also use the Mini Fillo Shells by Athens that you can find in the frozen food section at the grocery store.  They are fully baked, so you can just fill them and bake as well. There are 15 shells in each box.

Cucumber and Prosciutto Tea Sandwiches

½ cup butter, softened
1 Tablespoon minced dill
1 Tablespoon minced parsley
1 Tablespoon minced chives
½ teaspoon minced garlic
Sourdough bread
1 seedless cucumber
Prosciutto slices
Garnish:  fresh dill sprigs, diced red bell  pepper and seeded cucumber

In small bowl and using electric mixer at medium speed, combine butter, dill, parsley, chives, and garlic until creamy.
Spread butter mixture onto each bread slice and cut into 1 ½-inch fingers, discarding crusts.
Using vegetable peeler, peel thin ribbons of cucumber.  Cut ribbons to bread length and place one ribbon on each bread slice.
Slice prosciutto into 1-inch wide strips.  Wrap one prosciutto strip around center of each sandwich.
Garnish with fresh dill sprigs, red pepper and seeded cucumber, if desired.

Note:  Can also cut thin, round slices of cucumber to place on bread instead of cucumber ribbons.  Then, eliminate the cucumber as garnish, just using the fresh dill and red bell pepper.

Lemon Blueberry Scones
Makes 14 scones

2 ½ cups all-purpose flour
1 ½ Tablespoons baking powder
1/3 cup sugar
1 Tablespoon fresh lemon zest
½ cup dried blueberries
1/3 cup butter, melted
¾ cup heavy cream

Preheat oven to 400 degrees.  Line baking sheet with parchment paper.
In medium bowl, combine flour, baking powder, sugar, lemon zest, and blueberries.  Form well in center; add butter and cream.  Mix together until dough forms a soft ball.
On lightly floured surface, roll dough into ¾-inch thickness.  Using 2-inch round cutter, cut scones.  Arrange about 1 inch apart on prepared baking sheet. 
Brush scones with egg wash (1 egg mixed with 1 teaspoon water) and sprinkle with sugar or sanding sugar.
Bake 12-15 minutes, or until golden brown.

Note:  Dough may be chilled overnight.  Let stand at room temperature for 30 minutes and prepare as recommended. 

Lemon Curd Tartlets

½ cup powdered sugar
2 sticks butter
1 teaspoon vanilla
2 cups flour
Pinch salt
½ cup finely chopped almonds

Lemon Curd:
3 eggs
5 Tablespoons melted butter
1 cup sugar
Juice and rind of 2 lemons

Cream sugar and butter.  Add vanilla; mix in flour, salt and almonds.  Divide dough in half.  Wrap and refrigerate 1 hour.  Preheat over to 325.  Grease tart or mini-muffin pans.  Roll dough to 1/8” thickness.  Press into pans.  Bake 25 minutes (or less depending on size of tartlet pan).  Cool completely before filling. 

To make curd:  beat eggs into cooled melted butter; stir in sugar.  Beat, gradually adding lemon juice and rind.  Cook until thickened, stirring constantly.  Let cool before putting into tartlets.

Napoleons with Crème Diplomat

Cookie Base:
4 Tablespoons unsalted butter
1/3 cup (packed) light brown sugar
¼ cup light corn syrup
½ cup finely chopped  slivered almonds
1/3 cup all-purpose flour
1 ½ teaspoons vanilla extract

Preheat oven to 350 degrees.  Butter and flour a cookie sheet.
In a small saucepan, melt the butter over medium heat.  Add the brown sugar and corn syrup, then bring to a boil over medium heat, stirring constantly until the sugar dissolves, 3 to 5 minutes.  Remove from the heat.
Stir in the almonds, flour, and vanilla.  Drop the batter into ½-teaspoon mounds 2 inches apart on the prepared cookie sheet.  Using a small spatula, spread each mound into a circle.
Bake for 8 to 10 minutes, or until browned, rotating the pan back to front after 4 minutes.  Cool on the cookie sheet for about 30 seconds, then transfer to wire racks to cool completely.  Yield:  About 3 dozen

Crème Diplomat:
2 cups half-and-half
¼ vanilla bean, split
¾ cup confectioners’ sugar
1/3 cup cornstarch
¼ teaspoon salt
6 large egg yolks, slightly beaten
3 Tablespoons butter, softened
½ cup heavy cream, whipped to stiff peaks

In medium saucepan over medium-high heat, combine half-and-half, and vanilla bean; bring to boil; remove from heat, and remove vanilla bean.
In medium bowl, sift together confectioners’ sugar, cornstarch, and salt.  Add egg yolks, whisking until smooth.  Gradually add hot cream mixture to egg mixture, a little bit at a time, whisking constantly, until smooth.
Return to stove top and cook over medium heat, whisking constantly, until mixture begins to boil.  Mixture will be thick.  Remove from heat, gradually whisk in butter until melted.  Cool mixture slightly; pour into container and place plastic wrap directly on surface of crème.  Chill 4 hours.
Fold in whipped cream.

To Assemble:
Place one lace cookie on plate.  Spoon or pipe Crème Diplomat on cookie.  Place 3 fresh raspberries on top of crème .  You can repeat layers, by adding another cookie, crème, more raspberries, a final cookie, crème, one raspberry and mint leaves for garnish. You can also serve just using one layer of cookie, crème, raspberries and mint leaves.  Assemble at last minute, just before serving. 

18 Karat Cake
Makes one cake

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 ½ teaspoons salt
3 eggs
¾ cup vegetable oil
¾ cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, drained
2 cups grated carrots
3 ½ ounces shredded coconut
1 cup chopped walnuts
18 Karat Cake Buttermilk Glaze (recipe follows)
Cream Cheese Frosting (recipe follows)
Garnish:  carrot strips (approximately 6 inches), fresh mint

Preheat oven to 350 degrees.  Grease and flour 9x13x2-inch pan.
In large bowl, sift together flour, baking soda, cinnamon, and salt.  In medium bowl, beat eggs.  Add oil, buttermilk, sugar, and vanilla extract.  Mix thoroughly.
Add pineapple, carrots, coconut, and walnuts to flour mixture.  Mix thoroughly and pour into prepared pan.
Bake 50-55 minutes or until wooden pick inserted near center comes out clean.
Remove cake from oven.  Slowly pour 18 Karat Cake Buttermilk Glaze over hot cake.  Cool cake in pan until glaze is absorbed, about 1 hour.
Spread cake with Cream Cheese Frosting.  Garnish with carrot strips, rolled to resemble flowers, and fresh mint sprigs, if desired.  Refrigerate until frosting is set.

18 Karat Cake Buttermilk Glaze

1 cup sugar
½ teaspoon baking soda
½ cup buttermilk
8 Tablespoons butter
1 Tablespoon corn syrup
1 teaspoon vanilla extract

In medium saucepan, combine sugar, baking soda, buttermilk, butter, and corn syrup.  Bring to boil.
Cook 5 minutes, stirring constantly.
Remove from heat; stir in vanilla extract.

Cream Cheese Frosting

8 Tablespoons butter, softened
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners’ sugar
1 teaspoon orange juice
1 teaspoon grated orange zest

In large bowl, combine butter and cream cheese.  Using electric mixer at medium speed, beat mixture until creamy.  Add vanilla extract, confectioners’ sugar, orange juice, and orange zest.  Mix until smooth.

Mock Devonshire Cream

½ Cup heavy whipping cream
2 Tablespoons powdered sugar (additional 1 Tablespoon optional)
½ Cup sour cream

In a chilled bowl, beat the cream until medium stiff peaks form, adding sugar during the last few minutes of beating.  Fold in sour cream and blend.  Makes 1 ½ Cups