A Summer Tea Menu
From Brenda Hyde
Near the end of the summer, when it's just starting to cool
off, is a lovely time to give a small tea party with family and
friends. Pick a bouquet from your flower gardens for your
centerpiece. If you have a vegetable garden, send some of your harvest home
with your guests along with a small bouquet. The cherry
recipes use dried cherries, but if you have fresh cherries in
your area be sure to place some in a pretty bowl for guests.
Herbed Quiche Appetizer
Ingredients:
10 eggs
2 cups cottage cheese
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon seasoned salt
1 pound Swiss cheese, grated
1 can sliced mushrooms (8 oz.)
1/2 cup butter -- melted
1 tablespoon minced herbs---oregano, parsley, minced
garlic, basil, chives, chervil, etc.
salt and pepper to season
Preheat oven to 400 degrees. In large bowl, beat eggs,
cottage cheese, flour, baking powder and seasoned salt.
Stir in cheese, mushrooms, butter, salt, pepper and the
herbs. Pour into a 13 x 9 x 2 inch glass baking dish.
Bake uncovered 15 minutes at 400 degrees . Reduce
heat to 350 degrees and continue baking for 35-40
minutes. Cut into bite-size squares. Serve hot or cold.
Mini Onion Tarts
Ingredients:
1 1/2 cup butter cracker crumbs
1/3 cups butter
2 cup chopped sweet onion
3/4 cup milk
2 eggs
3/4 tsp. salt
3/4 cup shredded cheddar cheese
1 tsp. sweet paprika
1 tsp. minced fresh parsley
Combine crumbs and two-thirds of the butter in a
bowl and mix well. Press the mixture on the bottom
and up the sides of mini muffin tins. Heat remaining
butter in a skillet, over medium heat, add onions and
sauté for 10-12 minutes, until tender and just beginning
to caramelize. Divide onions among muffin cups. Now
combine milk, eggs, and salt and whisk well. Pour over
the onions into muffin cups. Divide the grated cheese
between muffin cups and sprinkle with paprika. Bake
at 350 degrees, until a toothpick inserted in center
comes out clean. Remove from oven and gently
remove from muffin tin. Garnish with minced parsley
and serve warm.
Cherry Scones
Ingredients:
1/3 cup dried cherries
1/2 cup boiling water
1 1/2 cup flour
1 1/2 tablespoon granulated sugar
1/2 tablespoon baking powder
1/3 cup Half and Half -- plus 1 tablespoon
1/4 teaspoon cream of tartar
1/4 cup butter, room temperature
1 egg, separated
1/4 cup sour cream
1/4 teaspoon salt
3/4 teaspoon almond extract
Soak cherries in hot water for 10 minutes and then drain
and set aside. Combine the dry ingredients in a large bowl.
Using a pastry blender, cut in the butter until mixture it
resembles coarse crumbs. Set aside. In a small bowl, mix
together the egg yolk, sour cream, cream and extract. Add
the sour cream mixture to the flour mixture and stir until
a soft dough forms. Mix in the cherries and then knead the
dough lightly on a floured surface just until dough can be
handled. Shape dough into a ball and pat into a 6-inch circle
on a greased baking sheet. Cut into six wedges and brush
with beaten egg white and then sprinkle with sugar. Bake at
400 degrees F. for 15 to 20 minutes.
Cherry Cheese Spread
Ingredients:
1 cup dried cherries
1 cup water
2- 8-ounce packages cream cheese, softened
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon lemon zest
In a small heavy pan simmer the dried cherries in water
until water is reduced to about a tablespoon. Remove pan
from the heat and cool. In a medium sized bowl, beat the
remaining ingredients together with the cherries and water
once they have cooled. Serve with scones or crackers.
Cherry Tea
Ingredients:
6 cups water
1/4 cup maraschino cherry juice
4 tea bags---black or green tea
1 teaspoon lemon juice
Boil the water, remove from heat and add the tea bags.
Brew for 5 minutes. Pour into a teapot with the juices.
Serve in cups warm, or over ice. This is easily doubled.
About the Author
Brenda Hyde is a Mom of three, a freelance writer and
editor of Old Fashioned Living.
For information on subscribing to her newsletters Click
here
More Tea Party Menus
A Fall Tea
Rose Themed Tea
A Spring Tea
Tea for Christmas
