BOXING
DAY
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Serves 8
AMUSE-BOUCHE
Amaretto Tea Jello Shots with Champagne Cocktail
HORS
D'OEUVRE
Eggs Mimosa
Vichyssoise
Crostini
ENTRÉE
Cream Tea
Scones with Devonshire Cream, Lemon Curd, and Raspberry
Jam
INTERMEZZO
Cucumber and Mint Sorbet
RELEVÉ
Herbal Tea
Tea Sandwiches
SALAD
Blood Orange and Kale Salad
SAVOURY
Vols-au-Vents with Lox
DESSERTS
Berries Romanoff
Lemon Squares
PETIT
FOUR
Rosehip Jelly Shortbread Cookies with Floral Tea
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Amaretto Tea Jello Shots
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2
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grams English breakfast tea leaves
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1
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envelop unflavored gelatin, 7 g
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40
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grams granulated sugar
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100
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ml amaretto
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aa
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lavender flakes
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aa
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carnation flakes
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Add
tea leaves to a warmed tea pot. Pour in 200 ml boiling water; steep for 2
minutes. Strain tea into a measuring cup. Add 200 ml boiling water to the tea
pot; let steep for 2 minutes. Strain tea into the measuring cup, yielding 240
ml total.
Soften
gelatin and sugar in 60 ml cold water; heat to dissolve. Stir in tea and amaretto.
Turn into a 16x8x5-cm loaf pan; chill until set, about 3 hours.
Unmold;
cut into 2x2-cm squares. Arrange on a platter; garnish with petal flakes. Serve
as guests arrive.
28-cm
Ø platter
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Amaretto
Tea Jello Shots
Champagne Cocktail
For Each Serving:
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180
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ml champagne, chilled
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1
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sugar cube
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2
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dashes Angostura bitters
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Pour
champagne into a champagne flute. Soak sugar cube with bitters; drop into
champagne. Serve as guests arrive.
8 @
champagne flutes
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Champagne
Cocktail
Eggs Mimosa
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4
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hard-boiled eggs, peeled
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20
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grams mayonnaise
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20
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grams cream cheese
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5
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grams Dijon-style mustard
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5
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ml lemon juice
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2
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grams snipped tarragon leaves
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aa
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sea salt
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aa
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freshly ground white pepper
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aa
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viola petals
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aa
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frisée
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Halve
hard-boiled eggs lengthwise; remove yolks carefully. Reserve whites.
Whisk
together egg yolks, mayonnaise, cream cheese, mustard, lemon juice, and tarragon;
season with sea salt and white pepper. Pipe into egg whites; garnish with viola
petals. Arrange on a frisée-lined platter; serve.
28-cm
Ø platter
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Eggs
Mimosa
Vichyssoise
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1
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leek, trimmed, sliced
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1
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Yukon Gold potato, peeled, cubed
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½
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clove garlic, chopped
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10
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ml olive oil
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250
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ml vegetable stock
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80
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ml cream
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aa
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sea salt
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aa
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freshly ground white pepper
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5
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ml lemon juice
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2
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grams Dijon-style mustard
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60
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grams lump crabmeat
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aa
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snipped chives
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120
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grams broccoli florets, blanched
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Sweat
leek, potato, and garlic in olive oil. Add vegetable stock; simmer for 1 hour.
Purée; stir in cream. Season with sea salt and white pepper. Chill.
Whisk
together lemon juice and mustard; toss in crabmeat and chives. Purée broccoli;
stir in one-third vichyssoise. Ladle into 8 glasses; top with vichyssoise,
followed with crab salad. Serve.
8 @
oversized shot glasses
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Vichyssoise
Crostini
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aa
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baguette slices, 0.6-cm thick
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aa
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olive oil
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aa
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sea salt
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aa
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freshly ground white pepper
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Lightly
brush bread slices with olive oil on both sides. Arrange on a baking sheet in
one layer; sprinkle with sea salt and white pepper. Bake in a 175°C oven until
golden, about 15 minutes. Cool on baking sheet.
Transfer
to a napkin-lined basket; serve.
napkin-lined
basket
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Crostini
Cream Tea
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aa
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boiling water
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15
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grams loose-leaf earl grey tea, such as Twinings
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aa
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cream
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aa
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granulated sugar
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In
front of guests, pour an appropriate amount of boiling water into a 2000-ml tea
pot; swirl to warm; pour out. Add tea leaves to the pot; top with boiling water
to 80% full. Cover; let steep for 3 minutes.
Meanwhile,
warm a 1750-ml jug in the same manner as warming the pot. Pour brewed tea into jug
through a tea strainer; divide among tea cups. Serve with cream and sugar.
Pour
boiling water over wet tea leaves in pot. Cover; let steep for 3 minutes. Serve
for a second round.
boiling
water kettle
tea
pot and jug
pair
of creamer and covered sugar
assorted
accessories
8
sets @ tea cup w/ saucer
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Cream
Tea Set
Wedgwood
"Cuckoo"
Scones
Plain Scone Dough
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480
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grams all-purpose flour
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10
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grams baking powder
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5
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grams sea salt
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120
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grams butter
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50
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grams granulated sugar
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320
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ml milk
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Mix
flour, baking powder, and sea salt. Rub in butter. Stir in sugar, followed with
milk. Mix into a soft dough; divide in three.
Classic Scones
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320
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grams Plain Scone Dough
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aa
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milk
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Divide
Plain Scone Dough in 8. Using a 5-cm Ø ring mold, shape into rounds. Arrange on
a parchment-lined baking sheet; brush with milk. Bake in a 220°C oven until
risen and golden, about 12 minutes.
Orange-Cranberry Scones
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15
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grams candied orange peel, diced
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15
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grams craisins
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320
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grams Plain Scone Dough
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aa
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milk
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Mix
peel, craisins, and Plain Scone Dough. Shape and bake as Classic Scones.
Ginger-Maple- Pecan Scones
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10
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grams crystallized ginger, finely diced
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20
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grams maple-roasted pecans, toasted and chopped
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320
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grams Plain Scone Dough
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aa
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milk
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Mix
ginger, pecans, and Plain Scone Dough. Shape and bake as Classic Scones.
Assembly
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8
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Classic Scones
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8
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Orange-Cranberry Scones
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8
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Ginger-Maple- Pecan Scones
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aa
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Devonshire cream
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aa
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lemon curd
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aa
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raspberry jam
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Arrange
three kinds of scones on separate tiers of a tea tray. Serve with Devonshire cream,
lemon curd, and raspberry jam.
cylindrical
three-tiered tea tray
8
sets @ condiment dishes w/ saucer
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Afternoon
Tea
Cucumber and Mint Sorbet
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150
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grams granulated sugar
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20
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grams mint leaves
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300
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grams English cucumber, diced
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20
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ml Hendrick's gin
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Gently
heat sugar, mint, and 200 ml water, stirring, until simmering and sugar has
dissolved. Cool.
Purée
cucumber. Stir in cooled mint syrup and gin; chill. Churn in an ice cream maker
until frozen. Scoop into 8 chilled tea coupes; serve.
8
sets @ tea cup w/ saucer
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Cucumber
and Mint Sorbet
Herbal Tea
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aa
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hot water at 85°C
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30
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grams loose-leaf lemon verbena herbal tea, such as Whittard Chelsea
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aa
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honey
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aa
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lemon wedges
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In
front of guests, pour an appropriate amount of hot water into a 2000-ml tea
pot; swirl to warm; pour out. Add herbal tea leaves to the pot; top with hot
water to 80% full. Cover; let steep for 7 minutes.
Meanwhile,
warm a 1750-ml jug in the same manner as warming the pot. Pour brewed herbal tea
into jug through a tea strainer; divide among tea cups. Serve with honey and lemon.
Pour
hot water over wet herbal tea leaves in pot. Cover; let steep for 7 minutes.
Serve for a second round.
hot
water kettle
tea
pot and jug
pair
of condiment jug and dish
assorted
accessories
8
sets @ tea cup w/ saucer
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Herbal
Tea Set
Royal
Copenhagen "Blue Fluted Half Lace"
Tea Sandwiches
Cucumber, Benedictine, and Watercress
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½
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English cucumber, peeled
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aa
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sea salt
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aa
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lemon juice
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30
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grams benedictine
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4
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slices white bread, 0.6-cm thick
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aa
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watercress, pat dry
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Slice
cucumber with a mandoline; sprinkle with sea salt; chill for 30 minutes. Refresh
with cold water; pat dry; drizzle with lemon juice. Spread benedictine on bread
slices. Arrange cucumber slices on 2; top with watercress; sandwich on the
remaining 2. Trim off crust; cut each into 4 triangles. Arrange on the first
tier of a tea tray.
Fig, Chèvre, and almonds
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30
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grams chèvre, softened
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4
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slices persimmon bread, 0.6-cm thick
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4
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figs, trimmed, thinly sliced
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aa
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slivered almonds, toasted
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Spread
chèvre on all bread slices. Lay fig slices on 2; top with almonds; sandwich on
the remaining 2. Trim off crust; cut each into 4 squares. Arrange on one side
of the second tier of the tea tray.
Pear, Gorgonzola, and Pistachio
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15
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grams gorgonzola, crumbled
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15
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grams cream cheese, softened
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4
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slices cranberry bread, 0.6-cm thick
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1
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Bartlett pear, cored, thinly sliced
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aa
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chopped pistachio, toasted
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Combine
gorgonzola and cream cheese; spread on all bread slices. Lay pear slices on 2;
top with pistachio; sandwich on the remaining 2. Trim off crust; cut each into
4 squares. Arrange on the other side of the second tier of the tea tray.
Egg Salad
Curried Chicken Salad
Prepare
two kinds of salad sandwiches with arugula on thinly sliced whole wheat bread. Trim
off crust; cut each into 8 fingerling strips. Arrange on one side of the third
tier of the tea tray.
French Ham and Provolone
Pastrami and Emmental
Prepare
two kinds of meat sandwiches with oakleaf lettuce on buttered thinly sliced rye
bread and. Trim off crust; cut each into 8 fingerling strips. Arrange on the
other side of the third tier of the tea tray.
conical
three-tiered tea tray
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Tea
Sandwiches
Blood
Orange and Kale Salad
Vols-au-Vents with Lox
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240
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grams puff pastry, 9x6x4-cm, chilled
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aa
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dusting flour
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aa
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milk
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80
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grams cream cheese, softened
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30
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ml cream
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¼
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lemon, zest and juice
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aa
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sea salt
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aa
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freshly ground white pepper
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4
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slices nova lox, halved
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8
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dill twigs
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Roll
out puff pastry to 20x20-cm. Transfer to a parchment-lined baking sheet; chill
for 10 minutes. Using a 5-cm Ø ring mold, cut out 16 rounds; lift away scraps.
Using a 2.5-cm Ø ring mold, cut away centers from 8 rounds. Pierce uncut rounds
with a fork. Stack ring-shaped pieces on rounds; brush top of rings with milk.
Chill for 10 minutes.
Place a silicon baking mat on top of shells; bake in a 200°C oven until shells are risen and start to brown, about 10 minutes. Cool. Whisk together cream cheese, cream, lemon juice, and lemon zest; season with sea salt and white pepper. Fill into vols-au-vents. Top with nova lox; garnish with dill twigs. Transfer to a platter; serve. 28-cm Ø platter |
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Vols-au-Vents with Lox
http://leaveroomfordessert.com/2009/09/
Berries Romanoff
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480
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grams crème fraîche
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100
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grams light brown sugar
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30
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ml Kahlúa coffee liqueur
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15
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ml Grand Marnier
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160
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grams raspberries
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160
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grams blackberries
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160
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grams blueberries
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8
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mint twigs
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Whisk
together crème fraîche, brown sugar, and liqueurs. Chill.
Layer
cream mixture and berries in parfait glasses. Garnish with mint twigs; serve.
8
sets @ parfait glass w/ saucer
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Berries Romanoff
http://www.recipe.com/berries-romanoff-1/
Lemon Squares
Crust
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60
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grams all-purpose flour
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20
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grams granulated sugar
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1
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gram sea salt
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40
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grams butter, at room temperature
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Mix
all ingredients; press onto bottom of a parchment-lined 20x10x6-cm loaf pan.
Chill for 30 minutes. Bake in a 175°C oven until golden brown, about 20
minutes.
Filling
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1
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egg
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3
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egg yolks
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2
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lemons, zest and juice
|
100
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grams granulated sugar
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30
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grams butter, at room temperature
|
30
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ml cream
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In
a stainless-steel bowl set over a small pan of boiling water, whisk all
ingredients until thickened. Strain. Tip onto Crust; bake in a 175°C oven until
set, about 10 minutes.
Assembly
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aa
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icing sugar
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8
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frosted violas
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Cut
into 5x5-cm squares; transfer to plates. Garnish with icing sugar and violas;
serve.
8 @
20-cm Ø plates
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Lemon
Squares
Rosehip Jelly Shortbread Cookies
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60
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grams butter, at room temperature
|
60
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grams granulated sugar
|
1
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ml almond extract
|
120
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grams all-purpose flour
|
3
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grams baking powder
|
1
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gram sea salt
|
30
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grams rosehip jelly
|
1
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doily
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Whisk
butter, sugar, and almond until light and fluffy. Tip in flour, baking powder,
and sea salt; mix to combine. Divide in 24; roll each into a ball. Place, 5-cm
apart, on an ungreased baking sheet. Using a small cap, make an indentation in
the center of each cookie; fill with rosehip jelly. Bake in a 175°C oven until
underside of cookies are lightly browned, about 15 minutes. Cool.
Transfer
to a doily-lined platter; serve.
28-cm
Ø platter
|
|
Rosehip
Jelly Shortbread Cookies
Floral Tea
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|
aa
|
hot water at 85°C
|
30
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grams loose-leaf floral herbal tea, such as Teavana "Fig Rose"
|
aa
|
rosehip jelly
|
In
front of guests, pour an appropriate amount of hot water into a 2000-ml tea
pot; swirl to warm; pour out. Add floral tea leaves to the pot; top with hot
water to 80% full. Cover; let steep for 7 minutes.
Meanwhile,
warm a 1750-ml jug in the same manner as warming the pot. Pour brewed floral
tea into jug through a tea strainer; divide among tea cups. Serve with rosehip
jelly.
Pour
hot water over wet floral tea leaves in pot. Cover; let steep for 7 minutes.
Serve for a second round.
hot
water kettle
tea
pot and jug
condiment
dish
assorted
accessories
8
sets @ tea cup w/ saucer
|
|
Floral
Tea Set
Roy Kirkham "Redoute Roses"
http://floralinnea.se/varumarke-heminredning-tradgard/roy-kirkham-porslin-redoute-rose.html
Roy Kirkham "Redoute Roses"
http://floralinnea.se/varumarke-heminredning-tradgard/roy-kirkham-porslin-redoute-rose.html
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