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Tea Recipes Collection - Janet Morrisey

Make Tea Recipes Collection - Janet Morrisey at home with Salt, White Vinegar, Unsalted Butter Softened, Sugar, and Fresh Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingrediënten

• 1/2 tsp
• 2 tbsp
• 1 cup
• 1 cup
• 1/2 cup
• 1/2 cup

Bereiding (voorbeeld)

1. 1

   "Because teas are normally scheduled between 2 and 5 in the afternoon, there is a lot of flexibility in what you serve.

2. 2

   If you want, the spread can constitute a light meal.

3. 3

   Iced tea is an option in hot weather.

4. 4

   Combine butter and chives.

5. 5

   Roll bite-size pieces of smoked salmon into 1-inch-high cone shapes.

6. 6

   Stir mascarpone cheese with chopped dill until fluffy.

7. 7

   Fit pastry bag with fine tube.

8. 8

   Fill pastry bag with dill cheese..

9. 9

   To assemble, spread chive butter on bread rounds.

10. 10

    Place rolled salmon cones upright on bread rounds.

11. 11

    Pipe dill cheese into center of each cone.

12. 12

    Garnish with small dill sprigs.

13. 13

    Can be made few hours in advance and refrigerated.

14. 14

    Before serving, let stand briefly to remove chill.

15. 15

    Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander.

16. 16

    Combine butter, tarragon and chervil.

17. 17

    To assemble, spread butter over 1 side of each bread slice.

18. 18

    Cover 15 slices with cucumbers, dividing evenly.

19. 19

    Close sandwiches. Trim crusts. Cut into 36 rectangles.

20. 20

    Arrange on platter, garnished with watercress leaves.

21. 21

    Whip egg yolks at high speed in mixer until doubled in volume, about 10 minutes.

22. 22

    They will be pale-yellow in color.

23. 23

    Meanwhile, place water in bottom of double boiler and heat until barely simmering.

24. 24

    In another saucepan, bring sugar, lemon juice and butter to boil.

25. 25

    When egg yolks are whipped, decrease mixer speed to medium.

26. 26

    Gradually add hot suger-butter mixture, beating constantly.

27. 27

    Place mixing bowl just above water level over simmering water. (Do NOT let bowl touch water)

28. 28

    Whisk mixture constantly and cook until mixture is thick custard, consistency of sour cream, about 10 minutes.

29. 29

    Immediately transfer to 3-cup mixing bowl.

30. 30

    Stir in lemon zest.

31. 31

    Cover with plastic wrap.

32. 32

    Refrigerate until chilled. (Can be made few days in advance.

33. 33

    Before using, stir well to smooth out consistency.) Up to 2 hours before serving, fill pre-baked shells with lemon curd.

34. 34

    Refrigerate until serving time.