Cream Biscuits
INGREDIENTS
3 Cups Unbleached Flour
1 Tablespoon Sugar
1 Tablespoon Baking Powder
¾ Teaspoon Kosher Salt
2 ¼ Cups Heavy Cream
Move your oven rack to the upper middle position and preheat your oven to 450° F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the cream for 30 seconds until combined. Turn the dough out onto a lightly floured counter and gather into a ball. Knead briefly for 30 seconds until smooth. Shape the dough into a ¾ inch circle. Dip a 2 ½ biscuit cutter in flour and cut the biscuits into rounds. Recombine the scraps as needed to make 12 biscuits. Place the rounds on the prepared baking sheet. Bake for 15 minutes – rotating the baking sheet halfway through the baking. You want the biscuits to be golden brown. Transfer to a wire rack and let cool for 5 minutes. Makes 12 biscuits.
Country Ham
From colonial times until the advent of refrigeration, the process of packing hams in salt, smoking them, then hanging them to dry for up to two years was a way Americans preserved meat. These days, quickly brined “city” hams have all but eclipsed this older, slower country style. Or at least they have in the North. But in the South, people still produce and eat country hams, not for preservation but because they’re powerfully porky and incredibly delicious. Use hams aged six months or less for this recipe. Mold on country ham is not a sign of spoilage. It is a natural effect of the curing and aging process. Serve ham on biscuits if you like. Leftover ham is delicious in scrambled eggs, cheese grits or macaroni and cheese.
INGREDIENTS
1 Three to Six Month Old Bone-In Country Ham (13 to 15 Pounds)
½ Cup Packed Light Brown Sugar
1 Tablespoon Dry Mustard
2 Teaspoons Freshly Ground Black Pepper
Move your oven rack to the middle position and preheat to 325° F. Using a clean, stiff bristled brush, scrub the ham under cold running water to remove any surface mold. Transfer the ham to a cutting board and trim off the dry meat, skin and all but ¼ inch of fat. Score the fat cap in ½ inch crosshatch pattern (about ¼ inch deep). Transfer the ham to a roasting pan fat side up. Add 1 quart of water and cover the pan tightly with foil. Bake for 4 ½ hours until thickest part of the meat registers 140° F. Remove the ham from the oven and throw away the foil. Turn the oven temperature up to 450° F. In a medium size bowl combine the brown sugar, mustard and black pepper. Rub over the top of the ham. Return the ham to the oven and cook, uncovered, for 15 minutes until glazed. Transfer the ham to a carving board and let rest for 20 minutes. Carve thin slices and serve. Serves 12
Strawberry Jam
By adding the grated apple, which is a pectin packed fruit, it naturally jells the jam and gives it a pleasant tartness.
INGREDIENTS
1 Pound Strawberries
2/3 Cup Sugar
1 Peeled Granny Smith Apple
1 Tablespoon Fresh Lemon Juice
Hull and quarter the strawberries. You may use fresh or frozen (thaw before using). In a heavy skillet combine the strawberries and sugar. Grate the peeled apple and stir into the strawberry mixture. Cook over a medium low heat. Stir and break up the strawberries until the sugar dissolves. Simmer for 15 minutes until the jam has thickened. Stir in the lemon juice. Transfer to a bowl or jar and let cool. Cover and chill for 2 ½ hours until set. Keep chilled and serve within 2 weeks. Makes 1 ½ cups.
Cream Cheese Pound Cake
This cake is moist, tender, golden brown and very velvety. It has all the richness and pure buttery flavor of classic pound cake, but with a delicate tang.
INGREDIENTS
3 Cups Cake Flour
1 Teaspoon Salt
4 Large Room Temperature Eggs
2 Room Temperature Egg Yolks
¼ Cup Milk
3 Teaspoons Vanilla Extract
3 Cups Sugar
24 Tablespoons Unsalted Butter (3 Sticks)
6 Ounces Softened Cream Cheese
Before you turn on the oven adjust the oven rack to the middle position. Preheat your oven to 300° F. Grease and flour 12 cup nonstick Bundt pan. In a medium size bowl, combine the flour and salt. In a 2 cup liquid measuring cup whisk the eggs, 2 yolks, milk and vanilla. In a separate large size bowl, beat together (by hand or with an electric mixer) the sugar, butter and cream cheese for 3 minutes until fluffy. Reduce the speed to low and very slowly add the egg mixture until incorporated. The batter may look slightly curdled. Add the flour mixture in 3 additions. Scrape down the bowl as needed. Give the batter a final stir by hand. Scrap the batter into a prepared pan and gently tap the pan on the counter to release air bubbles. Bake for 80 to 90 minutes. Rotate the pan halfway through baking. Remove from the oven and cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely, for about 2 hours. Serve plain or topped with frosting or fruit. Serves 12
Irish Cream Truffles
These Irish Cream Truffles are easy to make and worth every bite. They make a nice homemade gift or keep them for yourself.
INGREDIENTS
1 Cup Whipping Cream
1 Pound High Quality Real Bittersweet Chocolate Broken Into 1 Inch Pieces
4 Ounces High Quality Real Milk Chocolate Broken Into 1 Inch Pieces
2 Teaspoons Vanilla Extract
1/8 Teaspoon Salt
¼ Cups Butter
3 Tablespoons Irish Cream Liqueur
2/3 Cup Unsweetened Cocoa
In a 2 quart saucepan place the whipping cream, bittersweet chocolate and milk chocolate. Cook over a low heat for 4 minutes. Stir occasionally. Stir in the vanilla and salt. Remove from the heat and stir in the butter and Irish Cream Liqueur. When the butter has melted pour the truffle mixture into a medium size bowl. Cover and refrigerate for 4 hours. You want the mixture to be firm. Remove from the fridge and set on the counter for a few minutes. In a medium size shallow bowl sift the cocoa. With a tablespoon scoop out rounded tablespoonfuls of the chocolate mixture. Drop each one into the cocoa and roll to coat. Shape into balls and roll in the cocoa again. Gently place onto a tray and refrigerate them for 45 minutes until firm. Store refrigerated. Makes 36 truffles.
Red Velvet Cupcakes
These Red Velvet Cupcakes are unbelievably good. They are so good I could eat 5 in one sitting!
INGREDIENTS
2 ½ Cups Unbleached Flour
½ Cup Cocoa Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Softened Butter
2 Cups Sugar
4 Eggs
1 Cup Sour Cream
½ Cup Milk
1 Ounce Red Food Color
3 Teaspoons Vanilla Extract
Vanilla Cream Cheese Frosting
Preheat the oven to 350° F. In a medium size bowl mix the flour, cocoa powder, baking soda and salt. Set aside. In a large size bowl beat the butter and sugar with an electric mixer on a medium speed for 5 minutes until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream, milk, food color and vanilla. Gradually beat in the flour mixture on low speed. Spoon into paper lined muffin cups. Fill each cup 2/3 full. Bake for 20 minutes. Remove from the oven and cool in the pans for 5 minutes. Remove from the pans and cool completely. Spread with the Vanilla Cream Cheese Frosting. Makes 30 cupcakes.
Vanilla Cream Cheese Frosting: In a medium size bowl beat 8 ounces of softened cream cheese, 4 tablespoons butter, 2 tablespoons sour cream and 2 teaspoons vanilla extract until light and fluffy. Gradually beat in 16 ounces powdered sugar (confectioners’ sugar) until smooth.
Tea Time Herbed Cream Cheese Sandwiches
I like to use herbs fresh from the garden or my local market. You can use parsley, watercress, basil, chervil or chives by themselves or in any combination. I prepare the cream cheese mixture in advance several hours and I always let it come to room temperature before spreading it on the bread.
INGREDIENTS
1 Cup Softened Cream Cheese
½ Cup Chopped Herb Leaves
1 Tablespoon Freshly Squeezed Lemon Juice
½ Teaspoon Hot Pepper Sauce
½ Teaspoon Paprika
8 Slices Wheat or White Bread With Crusts Removed
In a small sized mixing bowl, combine the cream cheese, herbs, lemon juice and hot pepper sauce. Spread about 2 tablespoons of the mixture on each slice of bread. Sprinkle with paprika. Put the slices together to make 4 sandwiches. Using a serrated knife, cut them diagonally into quarters. Makes 16 tea sandwiches.
I like to use herbs fresh from the garden or my local market. You can use parsley, watercress, basil, chervil or chives by themselves or in any combination. I prepare the cream cheese mixture in advance several hours and I always let it come to room temperature before spreading it on the bread.
INGREDIENTS
1 Cup Softened Cream Cheese
½ Cup Chopped Herb Leaves
1 Tablespoon Freshly Squeezed Lemon Juice
½ Teaspoon Hot Pepper Sauce
½ Teaspoon Paprika
8 Slices Wheat or White Bread With Crusts Removed
In a small sized mixing bowl, combine the cream cheese, herbs, lemon juice and hot pepper sauce. Spread about 2 tablespoons of the mixture on each slice of bread. Sprinkle with paprika. Put the slices together to make 4 sandwiches. Using a serrated knife, cut them diagonally into quarters. Makes 16 tea sandwiches.
Almond Tea Cake
Almonds and toffee bits combine to give this moist tea cake a winning touch.
INGREDIENTS
Tea Cake:
¾ Cup Sugar
½ Cup Softened Butter
2 Eggs
1 Teaspoon Almond Extract
1 Teaspoon Vanilla Extract
1 ½ Cups Unbleached Flour
¾ Cup Sour Cream
¾ Teaspoon Baking Powder
¾ Teaspoon Baking Soda
1/8 Teaspoon Salt
Streusel:
¼ Cup Toasted Sliced Almonds
¼ Cup Toffee Bits
Glaze:
¼ Cup Powdered Sugar
¼ Teaspoon Almond Extract
2 Teaspoons Milk
Preheat your oven to 350° F. Grease and flour a 9 inch round cake pan and set aside. In a large size bowl combine sugar, butter, eggs, almond extract and vanilla. Beat at a medium speed, scraping the bowl often, until creamy. Add all of the remaining tea cake ingredients. Mix well. Pour half of the batter into the prepared pan. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over the batter. Pour the remaining batter over the streusel filling. Sprinkle with the remaining almonds and toffee bits. Bake for 30 minutes until done. Remove from your oven. Cool for 10 minutes in the pan. Remove from the pan and cool completely on a wire rack. Stir together all of the glaze ingredients in a small size bowl. Drizzle over the cooled tea cake. Serves 8
Tea Time English Cucumber Sandwiches
Totally English and are a necessity at an English Tea! Use a mandolin to make the thinnest cucumber slices.
INGREDIENTS
1 Seedless English Cucumber
½ Teaspoon Salt
5 Tablespoons Softened Butter
16 Very Thin Slices White Bread
32 Fresh Mint Leaves (optional)
Cut cucumber lengthwise in half and remove soft seed area in the center. Cut cucumber crosswise into paper thin slices. In colander set over bowl, toss cucumber and salt. Cover and refrigerate 30 minutes. Stir occasionally. Discard liquid in bowl. Pat cucumber slices dry with paper towels. Lightly spread butter on each bread slice. Arrange cucumber on 8 buttered slices. Place 1 mint leaf (if you are using the mint) in each corner of the bread. Top with the remaining bread slices. Trim the crusts and cut each sandwich on the diagonal into quarters. Makes 32 tea sandwiches
Egg Salad Sandwiches
INGREDIENTS
6 Large Eggs
¼ Cup Mayonnaise
2 Tablespoons Ground Coarse Mustard
½ Cup Chopped Kalamata Olives (Optional)
¼ Cup Crumbled Pancetta
1 Tablespoon Chopped Fresh Dill
1 Tablespoon Chopped Fresh Rosemary
½ Teaspoon Coarse Salt
½ Teaspoon Fresh Ground Pepper
8 to 10 Slices Sourdough Bread – Crusts Removed
In a medium size saucepan, bring 8 cups of water to a boil over a high heat. Carefully add the eggs, one at a time. Cook the eggs for 10 minutes. Drain and cover with ice. Allow the eggs to cool for 20 minutes. Peel the eggs and finely chop and place in a medium size bowl. Add the mayonnaise, mustard, olives, pancetta, dill, rosemary, salt and pepper. Stir to combine. Evenly spread the egg mixture over half of the bread slices. Cut into quarters. Serve immediately. Makes 1 ½ cups or 4 to 6 sandwiches.
