Flashback Friday

This post was originally shared on August 18, 2009The surprising combination of smoked trout and roasted beets produces a teatime taste treat.Smoked Trout and Roasted Beet Tea SandwichesMakes 12 tea sandwiches4 large beets, scrubbed and trimmed1 (8-ounce) package cream cheese1/4 cup chopped chives, divided3 tablespoons fresh lemon juice1 tablespoon minced shallots1 loaf thin wheat bread, … Continue reading Flashback Friday

Emma Inspired Strawberry-Lavender Scones

From Tea Time magazineMakes 12 scones2 1/2 cups sifted bread flour1/4 cup plus 1 tablespoon sugar1 1/2 tablespoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda 1/2 cup chopped fresh strawberries1/2 cup finely chopped toasted almond slivers1/2 cup plus 2 tablespoons heavy cream, divided2 teaspoons lavender2 1/2 tablespoons honey1. Preheat oven to 400°. Line a baking … Continue reading Emma Inspired Strawberry-Lavender Scones

Pear Cheesecake Bites

From TeaTime magazineMakes 2 dozen miniature cakes1 3/4 cups granola cereal 1 cup graham-cracker crumbs3/4 cup sugar, divided3 tablespoons butter, melted1 egg white, lightly beaten1 (5.5-ounce) can pear nectar1 (2.35-gram) bag herbal spiced tisane*2 (8-ounce) packages cream cheese, softened1 (4-ounce) package goat cheese2 large eggs1 teaspoon vanilla extractGarnish: sugared thyme†1. Preheat oven to 350°. 2. … Continue reading Pear Cheesecake Bites

Sun-Dried Tomato Crostini

Tea Time magazine featured this recipe online:Sun-Dried Tomato CrostiniMakes 12 crostini1 cup finely chopped sun-dried tomatoes packed in oil3/4 cup finely chopped pitted kalamata olives3/4 cup chopped walnuts, toasted1 teaspoon minced garlic1/2 teaspoon ground black pepper12 baguette slices, toasted2 (1-ounce) packages fresh basil1 (16-ounce) package small fresh mozzarella balls packed in water, thinly sliced1. In … Continue reading Sun-Dried Tomato Crostini

Creamy White-Bean and Sage Soup

Creamy White-Bean and Sage SoupMakes 6 to 8 servings4 ounces bacon, finely diced2 cups finely chopped onion1 tablespoon prepared roasted garlic4 cups chicken broth 4 (15-ounce) cans cannellini beans, rinsed and drained3 sprigs fresh parsley8 sprigs fresh thyme3 bay leaves1 cup heavy whipping cream 3 tablespoons unsalted butter, softened 1 teaspoon fresh lemon juice1/2 teaspoon … Continue reading Creamy White-Bean and Sage Soup