Black Hat Tea Recipes: Part I, Savory Course

Black Hat Tea Recipes: Part I, Savory Course

Sorry for the delay. I've been swamped co-ordinating a Medieval Islamic banquet. I hope to get caught up soon. This is the first post for the uspan style="color: #0066cc;"a href="http://chillireception.blogspot.com/2012/10/black-hat-society-tea.html"Black Hat Tea/a,/span/u putting up the recipes for dishes served in the Savory Course. There will be following posts for the Scone and Sweet Courses.br /br /h3Recipes/h3div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-iEK9jck3mpg/UJCP1Iag8mI/AAAAAAAAARY/ekJlAVI8RGA/s1600/Black+Hat+Tea+2012+023.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"img border="0" height="240" src="http://4.bp.blogspot.com/-iEK9jck3mpg/UJCP1Iag8mI/AAAAAAAAARY/ekJlAVI8RGA/s320/Black+Hat+Tea+2012+023.JPG" width="320" //a/divh4Cold Apple Soup with Apple Schnapps Cream/h410 Granny Smith apples, peeled, cored, and slicedbr /1 quart apple juicebr /1 cup moscatobr /1 cup sugarbr /1 cinnamon stickbr /2 tsp. ground gingerbr /2 whole clovesbr /1 cup whipping creambr /4 tbsp. sour apple schnappsbr /br /Place all ingredients except cream ans schnappes in a soup pot over medium heat. Simmer until apples are very soft. Remove from heat. Remove cinnamon stick and cloves. Using a immersion blender, process soup until smooth. Let cool, then refrigerate over night.br /br /Place cream in the bowl of a stand mixer with the schnapps. Beat at medium speed, until cream is a little fluffy, but stop before peaks form.br /br /To serve, place soup in bowl. Add a dollop of cream to the center of the bowl.br /br /br /h4 class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-vDjpxuy53L0/UJCR--SbBI/AAAAAAAAARg/G1KEz45qKgU/s1600/Black+Hat+Tea+2012+027.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"/a/h4a href="http://2.bp.blogspot.com/-vDjpxuy53L0/UJCR--SbBI/AAAAAAAAARg/G1KEz45qKgU/s1600/Black+Hat+Tea+2012+027.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"/abr /a href="http://2.bp.blogspot.com/-vDjpxuy53L0/UJCR--SbBI/AAAAAAAAARg/G1KEz45qKgU/s1600/Black+Hat+Tea+2012+027.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"/abr /a href="http://2.bp.blogspot.com/-vDjpxuy53L0/UJCR--SbBI/AAAAAAAAARg/G1KEz45qKgU/s1600/Black+Hat+Tea+2012+027.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"h4img border="0" height="240" src="http://2.bp.blogspot.com/-vDjpxuy53L0/UJCR--SbBI/AAAAAAAAARg/G1KEz45qKgU/s320/Black+Hat+Tea+2012+027.JPG" width="320" //h4h4/h4/abr /h4Pumpkin Bread with Walnut Butter and Pear/h4For the Pumpkin Bread:br /br /2 cups flour br /1 cup brown sugar, packedbr /1 cup canned pumpkinbr /1/2 cup shorteningbr /1/4 cup milkbr /2 eggsbr /2 tsp. baking powderbr /1/4 tsp. baking sodabr /1/2 tsp. coarse sea saltbr /1/2 tsp. gingerbr /1/2 tsp. allspicebr /1/4 tsp. nutmegbr /1/4 tsp. clovesbr /br /In a bowl, stir together flour, baking powder, baking soda, salt, and spices. Set aside.br /br /In the bowl of a stand mixer, beat together brown sugar and shortening. Add eggs, beat until well combined. Add pumpkin and milk. Mix well. Slowly add flour mixture, mixing until all is combined, and batter is smooth.br /br /Turn batter into a well greased loaf pan. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 50 to 60 minutes.br /br /For the Walnut Butter:br /br /1 lb. shelled walnutsbr /1/2 tsp. coarse sea saltbr /1/4 cup olive oil (approximately)br /br /Place walnuts in the bowl of a food processor with the salt. Process, slowly dribbling in oil, until they become the texture of peanut butter.br /br /To assemble sandwiches:br /br /Refrigerate bread over night. Using a serrated knife, trim loaf until it is rectangular. Slice thinly. Spread slices with a thin layer of walnut butter, then add a thin slice of ripe pear.br /br /br /h4 class="separator" style="clear: both; text-align: left;"a href="http://1.bp.blogspot.com/-yh2FxBEVIKc/UJCdGLfUCI/AAAAAAAAAR0/Vt3S4ETVcXE/s1600/Black+Hat+Tea+2012+028.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"/a/h4a href="http://1.bp.blogspot.com/-yh2FxBEVIKc/UJCdGLfUCI/AAAAAAAAAR0/Vt3S4ETVcXE/s1600/Black+Hat+Tea+2012+028.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"/abr /a href="http://1.bp.blogspot.com/-yh2FxBEVIKc/UJCdGLfUCI/AAAAAAAAAR0/Vt3S4ETVcXE/s1600/Black+Hat+Tea+2012+028.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"/abr /a href="http://1.bp.blogspot.com/-yh2FxBEVIKc/UJCdGLfUCI/AAAAAAAAAR0/Vt3S4ETVcXE/s1600/Black+Hat+Tea+2012+028.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"h4img border="0" height="240" src="http://1.bp.blogspot.com/-yh2FxBEVIKc/UJCdGLfUCI/AAAAAAAAAR0/Vt3S4ETVcXE/s320/Black+Hat+Tea+2012+028.JPG" width="320" //h4h4/h4/abr /h4Open Faced Canadian Bacon and Swiss Sandwiches/h44 English muffins, splitbr /8 slices Canadian baconbr /8 slices Swiss cheesebr /1/4 cup chipotle jellybr /1/4 cup spicy brown mustardbr /br /On each half of an English muffin, spread a thin layer of the jelly. Add a piece of Canadian bacon, and place a slice of swiss cheese on top. Spread a thin layer of brown mustard on the cheese. Place under a hot broiler until cheese is melted, bubbly, and just starting to brown, about 3 to 5 minutes.br /br /For the tea, we quartered the sandwiches, since we wanted just small bites.br /br /br /a href="http://3.bp.blogspot.com/-WLB-NNo0CI/UJClGv4lqwI/AAAAAAAAASI/wstqhBDwU6Y/s1600/Black+Hat+Tea+2012+025.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"/abr /a href="http://3.bp.blogspot.com/-WLB-NNo0CI/UJClGv4lqwI/AAAAAAAAASI/wstqhBDwU6Y/s1600/Black+Hat+Tea+2012+025.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"/abr /a href="http://3.bp.blogspot.com/-WLB-NNo0CI/UJClGv4lqwI/AAAAAAAAASI/wstqhBDwU6Y/s1600/Black+Hat+Tea+2012+025.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"h4img border="0" height="240" src="http://3.bp.blogspot.com/-WLB-NNo0CI/UJClGv4lqwI/AAAAAAAAASI/wstqhBDwU6Y/s320/Black+Hat+Tea+2012+025.JPG" width="320" //h4/abr /h4Stuffing Rounds with Roast Turkey and Cranberry Mustard/h4For the Stuffing Rounds:br /br /2 cups small peices of dried breadbr /1 small white onion, dicedbr /1 stalk celery, dicedbr /2 tbsp. olive oilbr /2 cups milkbr /4 eggsbr /2 packages a href="http://www.knorr.com/product/detail/245812/chicken-stock"Knorr homestyle chicken stock/abr /1/2 tsp. coarse sea saltbr /2 tsp. dried oreganobr /2 tsp. dried basilbr /15 large fresh sage leaves, chiffonadedbr /Sweat onions and celery in olive oil until tender. Set aside.br /br /Beat together eggs, milk, stock base, salt, oregano, and basil.br /br /Grease a muffin tin. Place a small layer of bread peices in the bottom. Scatter a little onion, celery, and sage in each cup. Ladle in just enough custard mix to cover. Bake in a 350 degree oven until custard sets, about 15 minutes. Remove disks, let cool on racks. Makes about 36 rounds.  br /br /For the sandwiches:br /br /Place a thin slice of turkey breast on a round. Spread a thin layer of cranberry mustard on the turkey slice.br /br /br /Happy Eating!

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