Recipes
13
Chicken Salad (Four Servings)
1 large chicken breast, cooked, cooled and finely diced
4 Tbsp. Mayonnaise
Salt and Pepper
2 Tbsp. Dried cranberries, chopped
½ Green and ½ red apple, cored and finely diced
Squeeze of Lemon juice
Cranberry Walnut Bread (or other rustic or artesian bread)
Combine all ingredients except bread in a large bowl. Stir until everything is coated with mayo. Alternately, you can combine the chicken, mayo, lemon juice in the bowl of a food processor and pulse to combine. Scrape into a regular bowl and add apples. Stir to combine. Cover and chill; flavors will marry and intensify as it rests.
Cranberry Walnut bread (not a sweet or “breakfast” bread; this is a rustic bread) or similar can be found in many grocery store bakeries. Have them slice it thin for you, if possible.
When preparing this sandwich for a tea party, cut away the edges of the bread to create 2 to 2 ½ inch squares. Fill and press down lightly to help the bread adhere to the chicken salad filling. Place each sandwich on a square of parchment or wax paper.
Turkey Avocado on Honey Wheat (Four Servings)
6-8 Thin slices of Turkey breast
1 Avocado sliced thin, or, mashed with lemon juice
4 tbsp. Cream cheese, softened
4 slices Honey wheat bread, sliced thin
Spread softened cream cheese on one piece of bread for each sandwich. Spread avocado on the other slice of bread for each sandwich. Place approximately two slices of turkey
between the slices of bread and close the sandwich. Cut the crusts from all sides of the sandwich. Cut the sandwich into four equal triangles or squares. Place each shape on a square of parchment or wax paper.
Cheese and Triple Berry Preserves
Cream cheese or Mascarpone, softened (or spreadable)
Triple Berry preserves (or other preserves of your choice)
Fresh sliced strawberries, or fresh raspberries
Soft White or Potato Bread
Spread the softened cheese thinly on each slice of bread. Top with a smear of triple berry preserves and sliced strawberries or fresh raspberries. Close the sandwich. Cut the crusts from all sides of the sandwich. Use a small shape cutter to cut the sandwiches as desired. Place each shape on a square of parchment or wax paper.
Cream Biscuits (About 16 Biscuits)
2 cups Unbleached All Purpose Flour
2 tbsp. Sugar
½ tsp. Salt
1 tbsp. Baking powder
1 ½ cup Heavy cream (plus 1-2 tbsp as needed)
Melted butter for brushing
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, combine dry ingredients; add heavy cream, stirring just until combined. Do not over work the dough or you will have hard, tough biscuits. Turn dough out onto lightly floured surface and press into a ¾ to 1-inch thick disk. Using a floured 2-inch round cutter, cut biscuits, dipping cutter in flour as needed to prevent sticking, and transfer biscuits to prepared pan. Gently gather dough scraps together and press into a disk again, cutting more biscuits with the floured cutter. Repeat until all the dough is used. Remember to be very gentle with the dough when gathering and preparing for cutting after the first round, to ensure consistent texture across the entire batch of biscuits. When all biscuits are cut and on the pan, brush tops with melted butter. Bake at 425 for about 20 minutes, or until deeply golden.warrenwarren This recipe will yield between 15 and 20 biscuits as written.
Christmas Afternoon Tea: Recipes