I need [Food] Help~!

[shikachaan]

I'm having some friends over for a tea party next week and I was wondering if anyone has and good recipes? So far I'm thinking I might make mochi and rosewater sugar cookies. Does anyone have any other ideas?

[MaymeRachael]

I Tea Parties....
Here's one of my favorites...



Classic Lace Cookies

2 ounces almonds (to yield 1/2 cup ground almonds)
5 tablespoons unsalted butter
1/4 cup firmly-packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/3 cup all-purpose flour
Pinch salt
1 teaspoon pure vanilla extract

Position two oven racks in the middle and upper third of your oven. Preheat oven to 350 degrees F. Line two baking sheets with non-stick liners (Silpad type), or with parchment paper. NOTE: I recommend that you use the non-stick lines as nothing sticks to them.

In a food processor, grind almonds finely; measure out 1/2 cup and set aside.

In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and stir in the flour and salt until incorporated. Stir in the ground almonds and vanilla extract.

Drop the batter by the teaspoon, 3 inches apart, on the prepared baking sheets (about 1/2 dozen cookies per baking sheet). Prepare all your pans of cookies at this time even though you are only going to bake 1 or 2 sheets at a time.

Bake the cookies until evenly light brown, approximately 8 to 10 minutes until the cookies spread, become thin, and take on a deep golden color. After 5 minutes into the baking time, switch the baking sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until approximately 6 minutes into the baking time.

Line cooling racks with plastic wrap. When cookies are done baking, remove the cookies from the oven and, as soon as they're firm enough to lift off the baking sheet (which will take just a few minutes), use a wide spatula to transfer them to the prepared baking cooling racks to cool completely. Allowing the cookies to cool slightly on the baking sheet will also cause them to flatten out more. NOTE: If the cookies become too cold and hard to remove from the baking sheet without shattering them, replace the pan in the oven to soften the cookies again.

Bake the remaining cookies; the batter will have firmed up a bit, but that is fine.

Store the flat cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting lid.

Makes approximately 25 to 30 cookies.


Mold warm lace cookies into different shapes:

Because these cookies are so thin and still pliable while warm, lace cookies can be shaped in all kinds of ways. Little tubes, made from rolling the warm cookie around a dowel or wooden spoon handle are a great and interesting way to serve these cookies.

To do this, carefully remove the warm cookies from the baking sheet and drape over a small dowel or wooden spoon handle. As soon as the cookies cool enough to become rigid, remove them from the mold. They will now hold their shape.

Variations:

Add 1/2 teaspoon almond extract for an almond flavor.
Add 1 teaspoon grated lemon zest or orange zest.
Replace the ground almonds with ground hazelnuts.
Dissolve 1 teaspoon instant coffee with the sugar.
Mix in 3 tablespoons very finely diced crystallized ginger.
Melt semi-sweet chocolate and spread thinly over the flat side of the baked and cooled cookie.

[HaipaKun]

Some fruit should be nice! Or Ramen! XD

[MaymeRachael]

Usually, you don't ramen at a tea party...
Here's another...

Vanilla Bean Loaves
3 sticks unsalted butter, at room temperature
2 1/2 cups vanilla sugar (1 split vanilla bean stirred into 1 pound of sugar; let sit for a few days)
1 vanilla bean
1 tablespoon pure vanilla extract
8 large eggs, room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Vanilla Syrup (see recipe below)

Heavily butter or spray two similarly sized loaf pans, and preheat oven to 325 degrees F. Using a paddle attachment in your mixer, cream butter and vanilla sugar until mixture is pale and fluffy. Scrape the vanilla bean and flick its seeds into the mixer, along with the vanilla extract and eggs; beat to mix.

Sift flour, baking powder and salt into another bowl. Add to the batter and mix just until smooth ()a few turns of the paddle should do it. Take the bowl off the mixer and use a spatula to scrape the bottom and fold the mixture a few times, to make sure everything is blended.

Divide the batter between the two prepared pans. Bake for 30 minutes, then turn the pans around, and bake an additional 25 to 40 minutes or until a cake tester or skewer comes out almost clean.

While the loaves bake, prepare the syrup.

When loaves are done, cool for 10 minutes on baking racks, then turn them out of their pans and set back on the racks. Place the racks over parchment paper or a baking sheet and brush generously all over (bottoms, tops, and sides) with the Vanilla Syrup. Brush a couple of more times as they cool. Cakes may be wrapped and frozen, if you can resist eating one right away.

Makes 2 loaves.


Vanilla Syrup:
1 3/4 cups sugar
1 cup water
2 vanilla beans, split and seeds scraped

In a small pan dissolve the sugar in water over medium heat. Add the vanilla beans and stir a little so the seeds and fragrance disperse. Take the pan off the heat.
__________________________________________________________

I LOVE THIS ONE!!!!!!!!

Rose Petal Jam

1/2 pound pink or red edible rose petals*
2 cups sugar, divided
4 1/2 cups water
Juice of 2 lemons (approximately 1/2 cup)

*All roses that you intend to eat must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.

Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and drain.

Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight.

In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar. Stir in rose petals and let simmer 20 minutes. Increase heat medium-high and bring to a boil; continue boiling for approximately 5 minutes until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F, or until a spoonful dropped onto a cold plate jells and holds its shape.

After boiling, transfer the jam into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Cover, label, and store in a cool place.

Makes 1 pound of jam.

[HaipaKun]

Really? I never had a tea party. So I honestly wouldn't know XD

[MaymeRachael]

Tea Parties are normally a really regal, fancy event...
Lolita ones are the best *my favorite*



Chocolate Pot de Creme

2/3 cup cream (light cream or heavy cream)
1 (11.5-ounce) package Ghirardelli 60% cocoa bittersweet chocolate chips
3 tablespoons very strong prepared coffee
2 tablespoons coffee liqueur or brandy
2 eggs
Sweetened whipped cream
Shaving Chocolate
Chopped nuts

In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat.

In a food processor or blender, add chocolate chips; process to make smaller pieces of chocolate. Add coffee, coffee liqueur or brandy, eggs, and hot cream; cover and blend at high speed for about 3 minutes until well blended.

Pour into six demitasse cups or small custard cups (I like to use fancy tea cups). Refrigerate at least 4 hours or overnight. NOTE: After pudding has cooled, cover containers with plastic wrap.

To serve, top with whipped cream; garnish with chocolate shavings and nuts.

Makes 6 small servings or 4 tea cup servings.

[MaymeRachael]

Apricot and White Chocolate Scones

1 3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup chilled butter, cut into 1/4-inch pieces
1/3 cup finely chopped dried apricots, divided
2/3 cup white chocolate baking chips, divided
1 egg
About 1/3 cup half-and-half cream
1/3 cup white chocolate baking chips

Preheat oven to 400 degrees F. Lightly grease a cookie or baking sheet with shortening or lightly spray with vegetable-oil cooking spray.

In a large bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.

Reserve 2 tablespoons chopped apricots for topping; set aside. Stir remaining chopped apricots and 1/3 cup white chocolate baking chips into flour mixture.

Add egg and just enough half-and-half cream until dough just leaves side of bowl and forms a ball. NOTE: When making scones, work the dough quickly and do not over mix.

Place dough on a lightly floured surface. Knead lightly 10 times. Pat or roll into an 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate. Bake approximately 15 to 18 minutes or until golden brown. Remove from oven and immediately remove from baking sheet; carefully separate wedges.

In a microwave-safe bowl, melt remaining 1/3 cup white chocolate chips in the microwave for 15 to 20 second intervals. After each interval, stir (even if there is no sign of melting). Once melted (usually after 4 or 5 cycles in the microwave) place melted chocolate chips in a small resealable plastic food-storage bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons chopped apricots. Pipe remaining melted chips over scones. Serve warm or cool.

Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer (see Freezing Scones below). To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Yields 8 scones.
______________________________________________________________



Petit Four Cake
If you do not wish to bake your own cake, any flavored pound or sponge cake, once chilled or frozen, can be easily cut into shapes. Slice the shape in half if a filling is desired.

Delicious and easy fillings can be as simple as adding Nutella or fruit preserves in-between the layers.

Once assembled, your petit four is ready to ice either in a fondant, butter cream, glaze, ganche or cream cheese base frosting. Decorate the top of your petit four with sprinkles, dragee, flaked coconut, edible flowers or a design of whimsy.


Buttercream Icing

1/2 cup unsalted butter, room temperature *
1/4 cup milk, room temperature
1 teaspoon pure vanilla extract **
2 tablespoons of rose water or rose extract
1 pound box powdered (confectioners) sugar
Pastel food coloring (to color icing)

* Use vegetable shortening when pure white icing is needed.

** Suggest using Nielsen-Massey Madagascar Bourbon Vanilla extract.

In a large mixing bowl, combine butter, milk, vanilla extract, rose water or rose extract, and powdered sugar; and mix at a low speed until smooth. NOTE: If stiffer icing is needed or the weather is very warm, add a little extra sugar.

To create pastel colors, divide icing into a separate bowls for each desired color. Using a toothpick, add one drop of color at a time and mix until desired color is reached.

With a warmed flat knife, ice each individual Petit Four and decorate.

Alternative: To create a chocolate buttercream frosting add 2 tablespoons of dark cocoa to the above recipe.

Yields 3 cups.

[SunakoChan]

Originally Posted by MaymeRachael

Tea Parties are normally a really regal, fancy event...
Lolita ones are the best *my favorite*



Chocolate Pot de Creme

2/3 cup cream (light cream or heavy cream)
1 (11.5-ounce) package Ghirardelli 60% cocoa bittersweet chocolate chips
3 tablespoons very strong prepared coffee
2 tablespoons coffee liqueur or brandy
2 eggs
Sweetened whipped cream
Shaving Chocolate
Chopped nuts

In a small, heavy saucepan over medium-low heat, heat light cream just to boiling point; remove from heat.

In a food processor or blender, add chocolate chips; process to make smaller pieces of chocolate. Add coffee, coffee liqueur or brandy, eggs, and hot cream; cover and blend at high speed for about 3 minutes until well blended.

Pour into six demitasse cups or small custard cups (I like to use fancy tea cups). Refrigerate at least 4 hours or overnight. NOTE: After pudding has cooled, cover containers with plastic wrap.

To serve, top with whipped cream; garnish with chocolate shavings and nuts.

Makes 6 small servings or 4 tea cup servings.

That looks so freaking yummy! All of these desserts do

[MaymeRachael]

I tried to find the best ones w/ pictures as I could. . .

Strawberries in Lemon-Lavender Syrup

1 pound fresh strawberries
6 tablespoons water
1/4 cup fresh lemon juice
3 tablespoons sugar
3 tablespoons dried lavender flowers
Whipped cream (optional)

Rinse and drain strawberries. Hull and cut into halves or quarters into a large bowl and set aside.

In small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain syrup, discarding the blossoms.

Pour strained syrup over strawberries and toss gently to mix. Serve berries and syrup right away in pretty glass bowls or stemmed glasses. Garnish with whipped cream, if desired.

Note: You can prepare the syrup in advance and let it cool. Toss with berries just before serving.

Makes 4 servings.

______________________________________________



Cucumber Mint Tea Sandwich

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature
16 slices best-quality white bread
Salt to taste

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine mint, butter, and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 8 whole sandwiches or 16 halves or 32 fourths.

___________________________________________________



Cherry Bon Bon Cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 cup butter, room temperature
1 cup sugar
1 1/2 teaspoon baking powder
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons cherry flavoring (optional)
48 fresh sweet cherries, pitted*
1 (6-ounce) package semi-sweet chocolate chips
1/2 cup sweetened condensed milk
* If you cannot get any fresh cherries, well-drained maraschino cherries may be substituted

Preheat oven to 350 degrees F.

In a small bowl, combine flour and cocoa; set aside.

In a large bowl with an electric mixer, beat butter, sugar, and baking powder until blended. Add egg, vanilla extract, and cherry flavoring; beat until well combined. Gradually beat in flour mixture.

Shape dough into 1-inch balls; place 1/2-inch apart on ungreased baking sheet. Press down center of each ball with thumb to create a small hollow; fill each center with a cherry.

In small pan over low heat, combine chocolate chips and condensed milk; heat until chocolate is melted. Spoon about 1 teaspoon chocolate mixture over each cherry, spreading to cover cherry.

Bake 10 to 12 minutes or until done. Remove to wire racks and cool.

Yields 48 cookies.

[zubakusugar]

I always make cupcakes when there's a teaparty. Don' know what you think but I can't get enough of them. <3




example:
Chocolate cupcakes

INGREDIENTS:
1/4 cup shortening
1 1/3 cup sugar
1 3/4 cups sifted all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 egg, slightly beaten
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup hot water

PREPARATION:
Cream shortening with sugar until light. Sift together the flour, cocoa, soda, baking powder and salt; stir into creamed mixture. Add egg, vanilla, sour cream, and half of the hot water. Mix until flour is thoroughly moistened; beat for 2 minutes. Add remaining water and beat 1 minute longer. Grease and flour muffin cups or line with paper liners. Fill each prepared muffin cup about 1/2 full with chocolate cupcake batter. Bake at 375° for 15 to 20 minutes. Frost as desired with your favorite frosting or a recipe below.
Makes 24 chocolate cupcakes.


note: The cupcakes on the picture is those I do, with different frosting colours, but I use Swedish ingredients so they're not exactly like the recipe.