Afternoon Tea

Macaroon Morsels

March 26, 2013

MacaroonsMacaroon Morsels

Super yummy and super easy to make.  My Macaroon Morsels are great for Passover, Easter or anytime.  If you are making these for Passover then make sure to use Kosher-for-Passover ingredients.

INGREDIENTS

4 Egg Whites

1 Teaspoon Vanilla Extract

1/4 Teaspoon Cream of Tartar

1/8 Teaspoon Kosher Salt

1 1/3 Cup Sugar

5 1/3 Cups Flaked Coconut

Preheat your oven to 325º F.  Line baking sheets with parchment paper and set aside.  In an extra-large bowl beat the egg whites, vanilla extract, kosher salt and cream of tartar, with a mixer, on a high speed until soft peaks form.  This usually looks like “curling tips.”  Add the sugar 1 tablespoon at a time.  Beat until STIFF peaks form which looks like “standing tips.”  Fold in the coconut 1/2 at a time.  Drop 1 teaspoon of the batter 1 inch apart onto the parchment paper.  Place into the oven and bake 20 to 25 minutes.  The bottoms should be light brown.  Cover and chill the batter between baking. Remove from the oven and let cool on wire racks until completely cool.  Transfer to serving plates and serve.  Makes about 60 cookies

Coconut

 

Afternoon Tea Avocado & Bacon Sandwiches

March 15, 2013

Afternoon Tea Avocado & Bacon Sandwiches

It’s still Afternoon English Tea Time here at Tiny New York Kitchen.  Here are some delicious Avocado & Bacon Sandwiches to snack on with your 4 o’clock tea.

INGREDIENTS

1/4 Pound Bacon Slices

1 Ripe Avocado

1/2 Teaspoon Lemon Juice

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

3 Tablespoons Softened Butter

4 Large Slices of Either White Bread or Whole Wheat Bread

Coarsely chop the bacon and put into a skillet over a medium heat.  Cook until the bacon is crisp.  Remove from the heat and drain on paper towels.  Peel the avocado but make sure not to remove the nice bright green flesh just inside the skin.  Cut in half and remove the seed.  Mash the avocado in a small size bowl and stir in the lemon juice.  Add the kosher salt and pepper.  Butter the bread and then spread the avocado mixture onto the buttered sides of two of the pieces of bread.  Sprinkle the bacon over the avocado.  Cover with the other two pieces of the buttered bread (buttered side down).  Press the sandwiches together and with a knife cut off the crusts.  Cut each sandwich into 4 triangles or into horizontal fingers and arrange them on a serving plate.  Makes 8 tea sandwiches. 

Old Fashioned Lemon Drop Cookies

March 14, 2013

Old Fashioned Lemon Drop Cookies

Keeping with this week’s afternoon tea theme here is another great tea accompaniment.  My Old Fashioned Lemon Drop Cookies are light and the perfect afternoon snack. 

INGREDIENTS

1 Cup Softened Butter

1 1/2 Cups Sugar

2 Eggs

1 Teaspoon Cream of Tartar

1 Teaspoon Baking Soda

1 Teaspoon Vanilla Extract

1 Tablespoon Lemon Extract

1/4 Teaspoon Kosher Salt

2 1/4 Cups Unbleached Flour

1/2 Cup Sugar

Powdered Sugar For Garnish

Preheat your oven to 375ºF.  In a large size bowl beat the butter and the sugar together for 1 minute.  Add the eggs, cream of tartar, baking soda, vanilla extract, lemon extract and kosher salt until combined.  Beat in as much of the flour as you can with the mixer.  Stir in the remaining flour.  Cover and chill for 3 hours.  Shape the dough into 1 inch balls.  Roll the balls in the 1/2 cup sugar to coat.  Place the balls 2 inches apart on a parchment paper line baking sheet.  Bake for 9 to 12 minutes or until light brown.  Transfer to a wire rack and let cool.  Sprinkle with powdered sugar before serving.  Makes about 48 cookies. 

Honey Madeleines

March 13, 2013

Honey Madeleines

It’s still tea time here at Tiny New York Kitchen.  On Monday a wonderful old friend came to visit me and brought me the most delicious black and rose tea. It was absolutely delicious and I think Honey Madeleines make the perfect tasty tea time treat.  If you don’t have a madeleine pan you can use tartlet pans. 

INGREDIENTS

1/4 Cup Softened Butter

2 Eggs

1/4 Cup Sugar

2 Tablespoons Honey

1/2 Cup Unbleached Flour

1/2 Teaspoon Baking Powder

Preheat your oven to 375º F.  Lightly grease a madeleine pan that holds 12 madeleines.  In a large size bowl beat the butter and sugar together.  Beat in the eggs one at a time.  Stir in the honey.  Sift the flour and baking powder onto the egg mixture and fold in.  Spoon the batter into the prepared molds.  Bake for 10 minutes.  You will want them to be a light golden brown color.  Remove from the oven and leave them sit in the molds for 2 minutes.  Turn the madeleines out and transfer to a wire rack to cool.  Serve dusted with powdered sugar or serve them plain.  Makes 1 dozen.

 

Ancho Chile Brownies

March 12, 2013

Ancho Chile Brownies

Most brownies have roughly the same ingredients: chocolate, butter, sugar, eggs and flour.  By adding the ancho chile I added a unique flavor that you get at the end of eating the brownie.  It really is good.  Give it a try and see what you think.

INGREDIENTS

1/4 Cup Butter

1 Cup Sugar

3 Squares Unsweetened Chocolate

1 Beaten Egg

1/2 Cup Flour

3 Teaspoons Ancho Chile Powder

Preheat your oven to 350º F.  Grease and flour an 8 inch square baking pan.  Place the butter and chocolate in the top of a double boiler.  Over simmering water melt the butter and the chocolate. Stir in the sugar until incorporated and then remove from the heat and cool.  When the chocolate mixture is cool whisk in the egg until it is just incorporated.  Mix in the flour and the ancho chile powder.  Make sure not to overmix.  Place in the oven and bake for 20 minutes.  The middle should look a bit soft.  Remove from the oven and cool in the pan.  Cut into squares and serve.  Makes approximately 2 dozen.

 

 

Mango Upside-Down Carrot Cake

March 11, 2013

Mango Upside-Down Carrot Cake

This cake is easy to make and the bonus is that you don’t even need to own cake pans!  First, just as with pineapple upside-down cake, cook the butter and brown sugar into a caramel in a cast iron skillet.  Then top with mango slices.  Instead of pouring the typical yellow cake batter over the top I used carrot cake batter.  To remove excess liquid,, drain the mango slices on layers of paper towels. 

INGREDIENTS

Topping

8 Tablespoons Unsalted Butter

3/4 Cups Brown Sugar

3 Cups Mango Slices (Packed in a Jar)

 

Cake

2 Cups Unbleached Flour

2 Teaspoons Ground Cinnamon

1 Teaspoon Ground Allspice

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 Teaspoon Kosher Salt

1 1/2 Sugar

1/2 Cup Brown Sugar

5 Eggs

1 Cup Olive Oil

3 Cups Shredded Carrots

Preheat your oven to 350º F.  Melt the butter in a large cast iron skillet over a medium heat.  Stir in the 3/4 cup brown sugar and cook for 2 minutes.  Turn the heat off. Place the mango slices all around the center and edges of the skillet.  In a medium size bowl whisk together the flour, cinnamon, allspice, baking soda, baking powder and kosher salt.  In a large size bowl beat the sugar, 1/2 cup brown sugar and eggs with a mixer until thick and creamy.  With the mixer running, slowly add the oil.  Beat until combined.  Stir in the carrots until thoroughly combined.  Gradually add the flour mixture to the wet mixture and beat for 30 seconds.  Pour the batter into the skillet (over the mango).  Place in the oven and bake for 50 to 60 minutes.  Remove from the oven and let the cake cool in the skillet for 10 minutes.  Turn out onto a serving platter and serve either warm or at room temperature.  Serves 8

Spicy Chicken Sandwiches

March 9, 2013

Spicy Chicken Sandwiches

The custom of afternoon teas is thought to have been introduced in England in 1840 by Anna, the seventh Duchess of Bedford.  Lunch was eaten earlier then and dinner was not served until later in the evening.  The Duchess became hungry during the afternoon and requested tea, bread, butter and cake to be brought to her room.  This quickly became a habit and she began asking friends to join her. 

INGREDIENTS

1/4 Pound Boneless Cooked Chicken

2 Teaspoons Mango Chutney

2 1/2 Tablespoons Mayonnaise

1/2 Teaspoon Curry Powder

1 Teaspoon Lemon Juice

1/2 Teaspoon Kosher Salt

3 Tablespoons Softened Butter

4 Slices Either Whole Wheat or White Bread

Chop the chicken into small pieces and place into a small size bowl.  If the chutney has any large pieces of fruit make sure to chop them into smaller pieces.  In a medium size bowl combine the chutney, mayonnaise, curry powder, lime juice and kosher salt.  Mix well and then add the chopped chicken.  Butter the bread slices.  Place the chicken mixture on the buttered side of two pieces of bread. Put the tops on and press together.  Cut off the crusts from the bread and cut each sandwich into four horizontal pieces.  Arrange on a serving plate and serve with tea.  Makes 8

 

 

Afternoon Peach Cake

March 8, 2013

Afternoon Peach Cake

It’s about that time of year when I start posting “Tea Time” recipes.  My mother-in-law was from England and always liked to have her cup of tea around 4pm accompanied by some sweets.  My children grew up having their grandmother’s tea time and the black tea they drank was always served with milk and loads of sugar.  You can imagine what I thought of that!

INGREDIENTS

1/2 Cup Canned Peach Slices

3/4 Cup Unsalted Butter

1 1/4 Cups Sugar

Grated Zest of 1 Orange

4 Room Temperature Eggs

2/3 Cup Sour Cream

2 Cups Unbleached Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

Powdered Sugar for Garnish

Preheat your oven to 350º F.  Grease and flour a bundt pan.  Drain the peach slices and chop them into coarse pieces.  In a large size bowl beat the butter and sugar until light and fluffy.  Add the orange zest and beat in the eggs one at a time.  Fold in the sour cream and the peaches.  Combine the flour, baking soda and kosher salt in a medium size bowl.  Gradually add the flour mixture into the batter.  Pour into your prepared bundt pan and place into the oven.  Bake for 45 minutes until golden brown.  You may need to add 5 more minutes depending on your oven.  Remove from the oven and let cool in the pan for 10 minutes.  Turn the cake out and transfer to a wire rack to cool completely.  Sift the powdered sugar over the cake and serve.  Serves 8

Super Chunk Chocolate Chip Cookies

March 7, 2013

Super Chunk Chocolate Chip Cookies

Unless you are allergic or hate chocolate then you will fall in love with these cookies.  Try to eat just one!  For the broken pieces of dark chocolate take a large dark  chocolate bar and break into pieces. 

INGREDIENTS

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Packed Dark Brown Sugar

1 Tablespoon Vanilla Extract

2 Large Eggs

2 Cups Chocolate Chips

1 Cup Broken Pieces Dark Chocolate

Preheat your oven to 375º F.  In a medium size bowl combine the flour, baking soda and kosher salt.  In a large size bowl beat the butter, with an electric mixer, until nice and creamy. Add the sugar, dark brown sugar and vanilla.  Beat for 1 minute.  Add the eggs one at a time.  Beat well after each addition.  Slowly beat in the flour mixture and mix for 1 minute.  Stir in the chocolate chips and broken dark chocolate pieces,  Drop by rounded tablespoon onto parchment paper lined baking sheets.  Bake for 11 minutes or until golden brown.  Remove from the oven and cool on the baking sheets for 2 minutes.  Remove to wire racks to cool completely.  Makes approximately 4 dozen cookies

Mexican Wedding Cookies

February 28, 2013

Mexican Wedding Cookies

These cookies are so scrumptious that you won’t be able to stop eating them.  The secret to the great taste is to use a high quality butter and pure vanilla extract.  Make sure to stay away from imitation vanilla as it is made from glycoside that is found in the sapwood of certain conifers or from coal extracts.

INGREDIENTS

1 Cup Softened Butter

1 Teaspoon Vanilla Extract

1/2 Cup Powdered Sugar

2 Cups Unbleached Flour

1/4 Teaspoon Kosher Salt

1 Cup Finely Chopped Pecans

Additional Powdered Sugar For Rolling

Preheat your oven to 350º F.  In a large bowl cream together the butter and vanilla.  Add the powdered sugar and combine well.  Mix the flour and kosher salt together and then add to the butter mixture.  Sprinkle in the chopped pecans and blend well.  Form into 24 balls and very lightly flatten.  Place onto parchment paper lined baking sheets.  Place in the oven and bake for 25 minutes until the cookies are lightly browned.  Remove from the oven and cool for 5 minutes before rolling in additional powdered sugar. Place onto a pretty cookie plate and serve.  Makes 2 dozen

 

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