Friday, November 16, 2012

Low Tea, and book swap

I didn't get around to doing a video tutorial, no surprise their, but I have something even better! Low Tea treats!!! Low tea is held around 1-3 the typical time for the wealthy who don't go to work, wear as High tea is held around 6 with dinner for the working class who get off of work at that time.
We had  a simple chi tea, and a cinnamon orange rooibos blend. I used cream instead of half and half (which is homogenized and absolutely terrible for the body).

We had blueberry lemon scones, orange cranberry salad, turkey open faced sandwiches, and a delicious quiche made by my cousin.

Since all our beautiful flowers are gone I used some fake flowers that actually look quite nice  and I put them in a mason type jar with a flip lid.
The lovely quiche. 
Us ladies have a bit of an affinity to hot sauce.

We also discussed the books we had read the month before, and traded for some new books to peruse.
This is the book that I am borrowing. I haven't started reading it ye, but I am looking forward to this collection of short stories.
Now for the Recipes!
The Sandwiches were so easy. Great harvest has Stuffing bread right now so I sliced that and put cream cheese on it, some homemade cranberry sauce that I pureed in the blender, and some turkey slices. You can change this by using mayo and by putting pickled red onions on too. If you don't have access to the bread then a whole wheat will work great. So Yummy and easy either way! 

The cranberry sauce is supper easy, 1 cup of water and 1/3 cup of honey in a small pot. Bring to a boil and add 4 cups of cranberries. Bring back to a boil, then simmer for 10 minutes. Now you can add orange zest, cinnamon, nutmeg, nuts, blueberries, or something else, or nothing else. For the two recipes that I used it for in this blog I din't add anything else.

The Orange and cranberry salad was just 4 oranges sliced, and about 1/2 cup of cranberry sauce with the cranberries still mostly in tacked. (As in Not Pureed and not that canned jelly kind). Mix the two together, and their you go. Now that I think about it though, It would have bean nice to put a cinnamon stick in with the cranberries while they cooked.

For the scones I used a recipe from a blog Be book bound. I did alter it, so this is my little twist, and I also didn't have the sugar to I didn't do the topping I made my own up instead.

  • 2 1/4 cups of flour
  • 2 tsp of baking powder
  • about 1/4 tsp of salt
  • 1/2 tsp of baking soda
  • 2 tbsp of honey
  • 1/4 cup of cubed and cold butter
  • 1/4 cup of non hydrogenation shorting, chilled.
  • 1/2 cup of yogurt mixed with 1/4 cup of water (easier to keep on hand than buttermilk)
  • 1 egg
  • Zest from 1 Lemon plus a bit of juice, about 1/8 of a cup
  • about a cup of frozen blueberries (if you use frozen too, don't dethaw them or they will make your scones all weird, the same goes for muffins)
Preheat your oven to 400. sift all the dry ingredients. Add the butter and shortening and cut it in by hand or with a food processor. Just like making pie. Mix the wet ingredients and combine with the dry. Fold in the berries. Put on a buttered baking sheet and form into a squareIsh shape. You'll want it to be about 1/2 in tall. With a nice knife, cut into squares but leave them in place. Bake for about 25 to 30 min. When you pull them out let them cool for 5 min, then re-cut, will be so easy, you might not even need to. After they have cooled completely drizzle some glaze on 'em.

For the glaze:
Mix juice from 1/2 a lemon with 1 1/2 cups of powdered sugar till smooth. Now add in 1/8 cup of cream cheese to the mix. (you can add more if you like) It is easiest to mix with a fork. You may need to add some water, about 1/4 cup so that it is the consistency of thin to medium paste, depending on what you like. I like mine thicker because it stays on the scones nicer. 

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