Tea for Two

When I looked at the beautiful women gathered last Saturday at Cancer Wellness - I got choked up. What a incredible group of survivors, each with their own story of perseverance and bravery. How lucky I am to get to work and share with them! And not only are they smart and funny – they look great in hats, as I am sure you will agree when you check out the pictures accompanying this blog.

I promised to post the recipes for the plate of tea treats I served on Saturday. Although I used them for a tea party – most would be perfectly appropriate at a cocktail party as well.

Dried Cherry and Toasted Pecan Goat Cheese Lollipops

½ Cup Chopped Dried Tart Cherries

1 10 OZ Log Goat Cheese, Room Temperature

1 Cup Toasted Chopped Pecans

24 Pretzel Sticks

Add the cherries, goat cheese and 1/4 cup of the toasted pecans to a large bowl. Mix well to combine. Put the remaining pecans on a plate. Using a teaspoon, scoop the goat cheese and roll into small balls. Roll in the pecans to cover all sides. Place the pretzel stick in the center of each goat cheese ball and serve.

Mini Italian Frittatas

Non Stick Cooking Spray

2 – 12 Hole Mini Muffin Tins

1 TB Extra Virgin Olive Oil

½ Cup Minced Shallot

¾ Cup Chopped Speck - Smoked Prosciutto (you can find this at Costco. If you can’t find it, use regular Prosciutto)

¾ Cup Reduced-Fat Sharp Cheddar Cheese, Grated (I like Cabot brand)

2 TB Chopped Chives, plus more for garnish

¼ Tsp Italian Seasoning

¼ Tsp Kosher or Sea Salt

¼ Tsp Freshly Cracked Black Pepper

4 Large Egg Whites

2 Large Eggs

Step One

Preheat the oven to 350F. Spray the muffin tins with non stick spray. Warm the oil over medium heat in a large skillet. Add the shallots and sauté 3 - 4 minutes or until wilted. Add the speck and sauté for an additional 3 minutes. Remove from heat and set aside.

Step Two

Combine the remaining ingredients in a large bowl and whisk. Add the cooked shallot and ham mixture. Spoon into 24 miniature muffin cups coated with cooking spray. Bake at 350F for 20 minutes or until just set. Serve with additional chopped chives for garnish.

Dark Chocolate Tea Truffles

Okay, this is not health food – indulge in just a couple for a real treat!

8 ounces Bittersweet Chocolate (at least 60% Choc Liqour), chopped finely

¾ Cup Heavy Whipping Cream

2 TB Unsalted Butter

2 TB Very Strong Brewed Black Tea

½ Cup Unsweetened Cocoa Powder

Step One

Place the chocolate in a bowl and set aside. Heat the cream and the butter on the stovetop until it comes to a boil. Immediately remove it from the heat and pour it over the chopped chocolate. Let it stand for about 5 minutes to soften the chocolate, then whisk the chocolate and the cream mixture together. Be patient, it will get smooth. Add the tea.

Step Two

Pour the mixture in a 9 x12” pan and cover it really well with plastic wrap. (Fats like butter and cream pick up off odors in the frig very easily, so you really want it well covered.) Place the pan in the frig for at least 8 hours, or overnight – or until it firms up.

Step Three

Place the cocoa powder on a plate. Remove the chocolate from the frig. Using a teaspoon, scrape the chocolate mixture into a small ball and place it in the cocoa mixture. Roll it around until it is coated, and then place on another plate. At this point you can return them to the frig, or serve them right away.

Apricot Stilton Stuffed Strawberries

Hull and slightly core ripe strawberries. Cut a cold, large wedge of Apricot Stilton, (or any other soft flavored cheese – or even just plain Stilton) into small cubes. Let the cheese soften to room temperature and then stuff each strawberry with the cheese.

Wild Mushroom Tartines*

The Mushrooms

½ LB Wild Mushrooms, coarsely chopped

1 TB Unsalted Butter

2 TB Parsley, Thyme, Tarragon or Chives, finely chopped

Kosher Salt and Freshly Cracked Black Pepper to taste

Sauté the wild mushrooms until softened and the liquid has evaporated about 5 – 7 minutes. Add the herbs and salt and pepper to taste. Set aside

The Goat Cheese

1 Log Goat Cheese, Softened

2 TB Parsley, Thyme, Tarragon or Chives

Kosher Salt and Freshly Cracked Black Pepper to taste

Mash the Goat Cheese with the herbs, salt and pepper

The Tartine Shells

1 Loaf Pepperidge Farm Very Thin Sliced Whole Wheat Bread

Non-Stick Spray

3 Small Muffin Tins

2 ¼” Cookie Cutter

Step One

Preheat the oven to 350F. Spray the muffin tins with Non Stick Spray.

Step Two

Cut each piece of bread with the cookie cutter, and carefully put it into the muffin tin. Bake at 350F for 10 minutes or until the bread begins to brown.

Assembly

4 TB Parsley, Thyme, Tarragon or Chives, finely chopped for garnish

In each tartine shell, place a tiny dollop of goat cheese. Top with mushrooms, garnish with fresh herbs.

* Tartine is an open faced sandwich