Thursday, July 30, 2009

Bernideen's Orange Tart

I can't believe this recipe popped out today....I put it on schedule months ago being sure I would make it and have photos.....I will leave it here and add a photo later!

Fresh oranges top this elegant tart....very impressive! Lovely for a brunch setting:

You will need: 1 package 12 oz frozen thawed patty shells (Pepperidge Farms makes them) not to be confused with pastry shells

6 medium size oranges- seedless please!

4 egg yolks, 1/3 cup sugar, 1/4 cup flour, 1 tsp grated lemon rind

6 ladyfingers with each one cut into 4 slices lengthwise, 1/2 cup apricot preserves, 1 Tb sugar and 6 tablespoons of Grand Marnier

1. Heat oven to 450 degrees

2. Arrange patty shells in a circel on a floured pastry cloth or board and roll out keeping a circular shape to a 12" round. Fit into 9" layered quiche pan or tart pan with removable bottom. Turn edge under and crimp to sides. Fit a piece of foil into the shell and fill it with beans or rice.

3. Drop oven temperature to 400 degrees and bake shell 15 minutes...remove foil and beans. Sprinkle bottom of tart with sugar and prick with a fork. Put back in the oven 15-20 minutes longer until golden. cool

4. Grate 1 orange and reserve in small bowl. Squeeze about 3 oranges to yield 1 1/2 cups juice.

5. Orange Cream: Beat egg yolks in top of double boiler. Beat in sugar and flour and stir in orange juice. Cook over hot (not boiling) water 7 minutes or until thick. Add the lemon and orange rind which was grated.

6. Split the 6 ladyfingers in half and slice again lengthwise.

7. In small saucepan simmer apricot preserves with 1 Tb sugar and 2 Tb Grand Marnier. Cool and sit aside for topping.

8. Slice 2 oranges paper thin and remove any seeds. Lay out on baking sheet and bake 350 degrees for 15 minutes sprinkle with 4 Tb Grand Marnier Let cool 10 min

9. Spoon orange cream into shell and arrange ladyfinger slices on top, then orange slices and sprinkle with any juice left

10 Topping: The sauce (#7) get brushed on top of the oranges. Cool. Refrigerate till ready to serve.

Friday, July 24, 2009

Tea Quote

The shortest distance between two strangers is a full teapot and two cups.
(From 365 Things Every Tea Lover Should Know)

Thursday, July 23, 2009

Harvesting Herbs from Your Tea Garden

"15 Herbs for Tea" by Marian Sebastiano is a small paper book packed full of helpful information. This little books encourages you to grow and dry some herbs for tea. With all the issues of caffeine - this is a terrific idea! Sage means "to be well". I love the Republic of Tea's Blackberry Sage Tea. Sage is so easy to grow and I have already cut mine back several times this summer. What a pleasant smell!

For some great information on lavender see Gracious Hospitality at http://www.gracioushospitality.com/ I recently moved my lavender plant from the front to the back yard so I won't be getting much this year! Next year though!
Nothing is easier to grow than mint! You will find you have to pull it out so that it doesn't take over everything! You can freeze mint in ice cube trays with water for some lovely ice cubes for your ice tea!

To harvest your herbs you may need a food dehydrator in very humid climates. When I lived in Virginia I dried herbs in my oven at 100-125 degrees for 2 hours. The smell is delightful. Here in Colorado we can simply wash them with the water hose and bunch them, rubberband and hang them up to dry. If you are going to use them later they need to be put in plastic cartons after they are dry and kept out of light. You can also freeze them in ziplock bags.

Tuesday, July 21, 2009

Thank You Rose Tea Cottage For This Lovely Award!

Visit this lovely blog at: http://roseteacottage.blogspot.com/

Tea Time Magazine - Fall is Coming!

The new issues of Tea Time September/October arrived last week at Bernideen's just packed full of Fall Tea Ideas!I am not quite as ready for fall this year! Today is only July 20th and we had a cool May and even well into June in Colorado. I'm hoping for a long summer. There are some excellent recipes I plan to try from this issue. The Cream-Corn Tartlet's look like a wonderful savory item.
I usually have at least 3 savories, 3 sweets and scones with my tea parties. The recipe for caramel peach scones looks beyond mouth watering and will thrill you folks in Georgia!

Another article beckons those of us who love antiques - "Time Honored Traditions" encourages us to use our antique and vintage dishes and gives us wonderful recipes as well! Fall will be here before we know it and Tea Time will help us get ready!


Monday, July 20, 2009

Gooey Chocolate Caramel Fantasy

I have been carrying around this recipe for years but now I can tell you for sure - this pie is every candy lover's dream come true!




 I cut this recipe out of an old Midwest Living Magazine a long time ago - it is really from Chef Tom Kavanaugh of Kavanaugh's Restaurant near Brainerd, Minnesota. Don't even think about the calories!



You will need: 2 cups of chocolate wafer crumbs, 1/2 cup melted butter, 30 vanilla caramels, 1/2 cup caramel topping, 1/4 cup whipping cream, 2 cups chopped pecans, 3/4 cup semisweet or milk chocolate chips, 1/4 cup whipping cream (separate from above)



In a medium mixing bowl, stir together chocolate water crumbs with melted butter and press into a buttered pie pan - bake at 350 degrees for 10 minutes.


 
In a heavy saucepan, melt the caramels in the topping over low heat.. stir often. Stir in the 1st 1/4 cup of whipping cream. Remove from the stove and stir in the nuts then spread into the pie crust. Cool for 1 hour.
Topping time: In a heavy small saucepan melt the chocolate chips of your choice (I did milk chocolate but you might prefer the semi-sweet).
Remove from heat and stir in 1/4 cup whipping cream....now drizzle or spread over the caramel-pecan mixture. Chill for at least 1 hour....I actually preferred mine at room temp rather than cold - see what you think!

Sunday, July 19, 2009

Sunday Celebration

May the Lord answer you in the day of trouble; May the name of the God of Jacob defend you; May He send you help from the sanctuary and strengthen you out of Zion....Psalm 20:1-3

Saturday, July 18, 2009

Pink Saturday Garden Bloomers!


Happy Pink Saturday in honor of Breast Cancer Awareness....



Find others who participate in Pink Saturday at http://howsweetthesound.typepad.com/

Thursday, July 16, 2009

Tea With Children #1

Taking Time for Tea with your children is a great way to teach them some special manners and how to quiet down and have a nice conversation with adults. I have several "out of print" books that are especially fun which you might look for on ebay, etc. I wish they would reprint Peter Rabbit's Cookery Book. Beatrix would love that!
My little Bee Teaset is from my store and just right - although sadly no cups and saucers...but not to worry as we can always find those!

A fun bunny table cloth adds so much to the moment!
Another favorite "out of print" you could look for is this one below:

And what could be better than some Camomile Honey and Lemon Tea from the Metropolitan Tea Company!

Take time this summer to go out in the garden and have tea with the little ones!

Wednesday, July 15, 2009

Coalport China

This photo of the 1820 Billingsley Rose Tea Service is from an old Victorina Homes Magazine. The antique set of demitasse cups and saucers below was given to me years ago for my anniversary by my husband.
English Coalport China was the choice of Queen Victoria herself. In 1841, she commissioned Coalport to design a dessert service which was presented to Tsar Nicholas I of Russia.
Located on the banks of the river severn in the town of Coalport, this was John Rose's company. He is credited with it's development beginning in l780. Through a series of moves and purchases John operated Coalport until 1841 at his death. Since then it has changed ownership numerous times and in 1967 became the Wedgewood Group.

Late note:  I ended up selling these at my shop!

Tuesday, July 14, 2009

Monday, July 13, 2009

Selma's Lemon Chess Afternoon Tea Tarts

Back in the 1970's, my friend, Selma Jones of Seaford, Virginia put a recipe in the Warwick Assembly of God Cookbook for"Lemon Chess Pie".
This is a southern pie made from staples in the kitchen. Now, Selma's very name absolutely drips of southern charm and believe me she has the accent to go with it! I got to see Selma a couple of years ago when she and her husband came to see me for a few minutes at the airport while I was waiting for my flight back to Colorado Springs. She was just as delightful as ever...... Did you know you can tell the great cookbooks by the food spilled on their covers? I know because I have used this cookbook for close the 30 years! Last year I originally did this post on my first blog at Word press but I am now re posting it here. I took Selma's pie recipe and changed it into Lemon Chess Afternoon Tea Tarts. They are very simple and you will love them!
To make the dough for the tarts: this will make 24 tarts: 2 cups sifted flour, 1 tsp salt, 3/4 cup Crisco, 5 Tb ice water
Combine all ingredients to make a nice dough in a medium bowl. I prefer to take a little dough and roll it into a ball in the palm of my hand and then press it into the mini muffin tin making sure the bottom of each tart is covered but not to thick.
The tart filling will fill 24 shells and I had enough left over to pour into 2 creme brulee dishes. The creme brulee dishes should stay in the oven 5 minutes longer than the tarts.
To make the tarts: 1 1/2 cups sugar (this can be reduced if you prefer), 1 Tb flour, 1 Tb cornmeal, 4 eggs, 1/4 cup melted butter,1/4 cup milk plus 2Tb fresh lemon juice and I added the zest of 2 lemons. Combine the sugar, flour, cornmeal and lemon zest in a large bowl. Add remaining ingredients and beat until blended. Pour into 24 (mini muffin) tart shells Bake 20 minutes at 350 degrees- the tops will be golden.
I put a dab of raspberry jam on each "after the fact" but you might put it on before baking. These tarts were so easy because more than likely you already have all the ingredients in your pantry.

Friday, July 10, 2009

What Childhood Teasets Survived?


When I was a little girl I made mud pies outside with this blue willow teaset.....yes mudpies! If you speak with a lady who had a teaset during the 1950's - it was almost always a blue willow teaset.(See the legend of the blue willow on this blog.) I have collected these other ones below as an adult! Some little girl owned them I am sure and wonders where they went! I purchased the green and pink set in a junkie antique shop. I hope it wasn't yours.......

Thursday, July 9, 2009

Saving Those Childhood Cups and Saucers

I am reposting a few posts from my old blog and I love showing some cups and saucers I collected as a little girl. These were given to me from my Mom when I was about 8 - 12 years old and I displayed them in an old China Cabinet in my bedroom. They were from the post World War II Era. I seem to have 3 extra saucers which means I broke the cups I am sure! They are marked Occupied Japan. I remember seeing Lily of the Valley and Forget Me Nots often on the old dime store Cups and Saucers from the 1950's.
If you have a little girl this would be a wonderful thing to begin collecting! Maybe even consider a special place she could display them on a shelf or cabinet.

Wednesday, July 8, 2009

Collecting Mix and Match China for Afternoon Tea

If you are on a budget and can't afford an English Tea Set - think about collecting cups and saucers, and other pieces to compliment them in a similar color range. You can mix and match these - even different saucers with cups! When I was in my 30's a lady in Burlington, Iowa inspired me to begin doing just this! Her name was Frances Vollmer and she was a great lady who inspired so many women! She is now almost 91 years old. I can't remember now if she gave me these dishes or if I bought them from her at a yard sale but the pink plate below and cup and saucer started me off! I have added many others over the years so I have one large collection of mix and match. I think it works for me!
Keep this idea in mind as you garage sale this summer!