Every year on, or around December 16th we halt our Christmas celebrations and pull out the roses and tea cups to celebrate Jane Austen's Birthday. I invite the women in my neighborhood for a birthday tea(we are all herbal tea drinkers). We eat and then have a discussion and sharing time about Jane, her books, her life and the movies that have been made. Sometimes we do a trivia quiz or maybe share selections from her books. It is different everytime. The menu doesn't vary too much from year to year because each lady has her favorite thing and I would not want to disappoint anyone.
This year I filled vases and tea cups with roses for the centerpiece and added a silouhette picture of Jane that I had purchased in England. I set them all on hand crocheted doilies. I bought the vases and teacups at the thrift stotre for $1.00 a piece.
Every year I do a tea cake. This year I made cherry almond cake.
My Mother's cucmber sandwiches are a must!
No tea would be complete without scones, crumpets, clotted cream, lemon curd and berry preserves.
The onion tart is devoured every year.
A custard tart is a very traditional english dish.
Some of my lovely friends enjoying good food and good conversation.
Of course every year there is a 'favor'. It is different every time. If I have been to England that year I bring somehting back that is connected with Jane. If not I find some other thing like this year my sister found these cute tea bag dishes. I simply attached a tea bag and one of my many favorite Jane quotes.
4 3-inch metal cookie cutters with open tops or crumpet molds(you can also use wide mouth jar rings)
Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets. I make ahead and then just warm in toaster.
SCONES
2 cups flour
1/3 cups sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 T unsalted butter, very cold and cut into small pieces
1/2 cup raisins (or finely chopped dried apricots are my favorite)
1/2 cup sour cream
1 egg
Preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Using pastry belnder or forks work butter into dry ingredients then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
LEMON CURD
3 lemons
1 1/2 cups sugar
1 stick unsalted butter, room temperature
4 extra large eggs
1/2 cup fresh lemon juice
1/8 tsp salt
Zest three lemons with zester or small grater. Combine lemon zest and sugar in small bowl. Cream the butter and then beat in the sugar mixture. Add the eggs, 1 at a time and then add lemon juice and salt. Mix well. Pour this mixture into a 2 quart sauce pan. Cook over low heat unti thickened, (about 10 minutes) stirring constantly. Once thickened remove from heat and cool in the refigerator.
ONION TART
1 Pâte Brisée (tart dough) for one 10-inch tart (recipe follows)
2 Tbsp olive oil
1 Tbsp butter
Salt
1 teaspoon balsamic vinegar
1 cup (not packed) roughly grated Gruyère Swiss cheese
Prepare the dough and let it chill in the refrigerator while you are cooking the onions.
Peel and slice the onions. Heat olive oil and butter in a large, heavy-bottomed sauté pan on medium heat. Once the butter has melted, add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper. Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart. Brush the crust with egg white. Sprinkle the remaining cheese over the top of the tart.
Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.
Pate Brisee
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold
Combine the flour, salt, and sugar in a bowl. Add half of the butter cubes and cut into flour with fork or pastry belnder. Then add the other half of the butter cubes and cut it in as well. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas. Add a couple of tablespoons of ice cold water and mix. Then add more ice water, slowly, about a tablespoon at a time, mixing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and mix again. Try to keep the water to a minimum. Too much water will make your crust tough. You watn to see bits of butter. Gather into a ball. Refigerate until ready to use.
CUSTARD TART
6 oz/150g all purpose/plain flour
Pinch of salt
3 oz/ 80g butter, cubed
2 - 3 tbsp cold water
3 large eggs, plus 2 large egg yolks, lightly beaten
2 oz (50 g) granulated sugar
1 pint (570 ml) light cream
½ teaspoon vanilla extract
½ whole nutmeg, freshly grated or 1 tsp
Heat the oven to 425°F
Make the Pastry: Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes.
The Filling: Gently roll the pastry and line a 1½"/4 cm deep, x 7"/18 cm base tart tin. Be careful not to over stretch the pastry whilst rolling or the it may crack in the oven. Brush the pastry all over with a little of the beaten egg. This will help seal the pastry during cooking.
In a large bowl beat the eggs and egg yolks lightly with the sugar.
Warm the cream to a gentle simmer, then pour slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract.
Pour the egg and milk mixture through a sieve into the pastry crust. Sprinkle over the grated nutmeg.
Place the tart onto a baking sheet and bake in the center of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 350°F and continue cooking for a further 20 minutes or until the custard is set.
Heat oven to 350degrees and make sure there's a shelf ready in the middle. Butter and line the bases of 8 or 9 inch round cake pans with parchment paper.
Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the pans and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
When they're ready, cool the sponges for a few mins, then tip out of the pans and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Put the powdered sugar into a large bowl. Add the milk, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.
Every year on, or around December 16th we halt our Christmas celebrations and pull out the roses and tea cups to celebrate Jane Austen's Birthday. I invite the women in my neighborhood for a birthday tea(we are all herbal tea drinkers). We eat and then have a discussion and sharing time about Jane, her books, her life and the movies that have been made. Sometimes we do a trivia quiz or maybe share selections from her books. It is different everytime. The menu doesn't vary too much from year to year because each lady has her favorite thing and I would not want to disappoint anyone.
This year I filled vases and tea cups with roses for the centerpiece and added a silouhette picture of Jane that I had purchased in England. I set them all on hand crocheted doilies. I bought the vases and teacups at the thrift stotre for $1.00 a piece.
Every year I do a tea cake. This year I made cherry almond cake.
My Mother's cucmber sandwiches are a must!
No tea would be complete without scones, crumpets, clotted cream, lemon curd and berry preserves.
The onion tart is devoured every year.
A custard tart is a very traditional english dish.
Some of my lovely friends enjoying good food and good conversation.
Of course every year there is a 'favor'. It is different every time. If I have been to England that year I bring somehting back that is connected with Jane. If not I find some other thing like this year my sister found these cute tea bag dishes. I simply attached a tea bag and one of my many favorite Jane quotes.
4 3-inch metal cookie cutters with open tops or crumpet molds(you can also use wide mouth jar rings)
Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets. I make ahead and then just warm in toaster.
SCONES
2 cups flour
1/3 cups sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 T unsalted butter, very cold and cut into small pieces
1/2 cup raisins (or finely chopped dried apricots are my favorite)
1/2 cup sour cream
1 egg
Preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Using pastry belnder or forks work butter into dry ingredients then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
LEMON CURD
3 lemons
1 1/2 cups sugar
1 stick unsalted butter, room temperature
4 extra large eggs
1/2 cup fresh lemon juice
1/8 tsp salt
Zest three lemons with zester or small grater. Combine lemon zest and sugar in small bowl. Cream the butter and then beat in the sugar mixture. Add the eggs, 1 at a time and then add lemon juice and salt. Mix well. Pour this mixture into a 2 quart sauce pan. Cook over low heat unti thickened, (about 10 minutes) stirring constantly. Once thickened remove from heat and cool in the refigerator.
ONION TART
1 Pâte Brisée (tart dough) for one 10-inch tart (recipe follows)
2 Tbsp olive oil
1 Tbsp butter
Salt
1 teaspoon balsamic vinegar
1 cup (not packed) roughly grated Gruyère Swiss cheese
Prepare the dough and let it chill in the refrigerator while you are cooking the onions.
Peel and slice the onions. Heat olive oil and butter in a large, heavy-bottomed sauté pan on medium heat. Once the butter has melted, add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper. Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart. Brush the crust with egg white. Sprinkle the remaining cheese over the top of the tart.
Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.
Pate Brisee
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold
Combine the flour, salt, and sugar in a bowl. Add half of the butter cubes and cut into flour with fork or pastry belnder. Then add the other half of the butter cubes and cut it in as well. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas. Add a couple of tablespoons of ice cold water and mix. Then add more ice water, slowly, about a tablespoon at a time, mixing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and mix again. Try to keep the water to a minimum. Too much water will make your crust tough. You watn to see bits of butter. Gather into a ball. Refigerate until ready to use.
CUSTARD TART
6 oz/150g all purpose/plain flour
Pinch of salt
3 oz/ 80g butter, cubed
2 - 3 tbsp cold water
3 large eggs, plus 2 large egg yolks, lightly beaten
2 oz (50 g) granulated sugar
1 pint (570 ml) light cream
½ teaspoon vanilla extract
½ whole nutmeg, freshly grated or 1 tsp
Heat the oven to 425°F
Make the Pastry: Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes.
The Filling: Gently roll the pastry and line a 1½"/4 cm deep, x 7"/18 cm base tart tin. Be careful not to over stretch the pastry whilst rolling or the it may crack in the oven. Brush the pastry all over with a little of the beaten egg. This will help seal the pastry during cooking.
In a large bowl beat the eggs and egg yolks lightly with the sugar.
Warm the cream to a gentle simmer, then pour slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract.
Pour the egg and milk mixture through a sieve into the pastry crust. Sprinkle over the grated nutmeg.
Place the tart onto a baking sheet and bake in the center of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 350°F and continue cooking for a further 20 minutes or until the custard is set.
Heat oven to 350degrees and make sure there's a shelf ready in the middle. Butter and line the bases of 8 or 9 inch round cake pans with parchment paper.
Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the pans and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
When they're ready, cool the sponges for a few mins, then tip out of the pans and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Put the powdered sugar into a large bowl. Add the milk, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.
So fun I wish I still lived in your neighborhood.
ReplyDelete