Prickly Pear Jam

You probably wouldn't expect to find indigenous cactus in south-eastern Virginia, but (thanks to glaciers) that's exactly what we found growing in our sandy soil when we bought our current property.


If you don't have access to wild prickly pears, most large grocery stores carry them now. This jam is great on toast-- enjoy!

For about 1 cup, you'll need:

+ 5 prickly pears, peeled and roughly chopped
+ 1/2 lemon, juiced
+ water, 1/2 cup
+ sugar, 3/4 cup
+ salt, 1/2 teaspoon


Combine the pears, water, sugar, and salt in a medium saucepan. Simmer over medium-low heat, stirring occasionally, until the mixture is thick (about 35 minutes, give or take). Stir in lemon juice, remove from heat, and cool. Pass through a sieve to remove seeds; refrigerate.

Tea Party

Since I was away at college over this Mother's Day, I decided to throw a belated tea party for the holiday, honoring my grandmother, mother, aunt, and younger cousin.  After a couple days of kitchen confinement, the event came-- and it was a total success!

I served a variety of teas, in an effort to suit everybody's tastes.  I chose Darjeeling (my personal favorite), Oolong, and a White Tea infused with rose petals.  Since everyone needed 1-2 tea bags, I assembled them at the table.  Next time, I'll have several bags of each variety already prepared!

I served:

Profiteroles filled with "Lemon Cream" - basically a lemon version of this lime curd, with whipped cream folded in.  Yum!

Sweet Radish and Cucumber Sandwiches

Spicy Chicken Salad Sandwiches

Ginger-Honey Scones (I served each with a bit of butter in a Chinese spoon)

Coconut Meringues

Chocolate Crinkles (I added a bit of orange zest to brighten the flavor)

All in all, a great success (and a great excuse for me to purchase a new tea set) ... special thanks to the Olde Worlde Tea Company of Smithfield, Virginia-- what a lovely establishment!

Sweet Radish and Cucumber Tea Sandwiches

These light, sweet finger sandwiches are basically the child of two more classic sandwiches: cucumber-and-cream-cheese and radish-and-butter.  Enjoy!

For about four finger sandwiches, you'll need:

+ sourdough bread, sliced

+ radishes, cleaned and thinly sliced, about 4

+ sugar, 1 teaspoon

+ about 1/4 of an English cucumber, thinly sliced

+ fresh parsley, finely minced, 3 tablespoons

+ butter, softened, 4 tablespoons

+ S&P

Whip the chopped parsley and the butter in a food processor until well-mixed.  Refrigerate until needed.  (I made this two days in advance, and the parsley flavor was stronger than ever.)

After slicing the radishes, sprinkle with sugar and allow to sit for at least 10 minutes.

Lightly butter the bottom slice of bread; top with a thin layer of cucumber slices, several radish slices, and one more cucumber slice and a bit of salt and pepper.  Finish with the second piece of bread, and dig in!

Spicy Chicken Salad Sandwiches

I was inspired to make this dish by the curried chicken sandwiches one sees so often at tea parlors, but wanted to put my own twist on the recipe.  I poached chicken in homemade stock, cooled it, and shredded it with two forks.  I prepared a spicy, creamy dressing, and allowed the chicken to soak up the flavors.

For four finger sandwiches, you'll need:

+ 1 large chicken breast, poached and shredded

+ butter, 2 tablespoons

+ garlic, finely minced, 1 clove

+ heavy cream, about 1/2 cup

+ paprika, cumin, and chili powder, to taste

+ S&P

+ whole-grain bread, sliced

+ fresh arugula

In a small skillet, melt butter over low heat.  Add garlic, and saute until just softened.  Add the spices (small amounts to begin) and the cream.  Whisk to combine; the sauce should take on a lovely orange color.  Salt and pepper to taste; add more spices if desired.  Pour directly over shredded chicken, and refrigerate for at least one night.

Top one slice of bread with chicken.  Add fresh arugula, and top with the second slice.  Enjoy!

Scones

This is a great, adaptable recipe for moist scones.
For about six large scones, you'll need:

+ flour, 1 2/3 cups (plus extra for dusting board)
+ granulated sugar, 1/3 cup (plus extra for sprinkling)
+ baking powder, 4 teaspoons
+ salt, 3/4 teaspoon
+ 1 large egg
+ heavy cream, 4 tablespoons (plus extra for top of scones)
+ cold butter, 4 tablespoons, minced


Preheat oven to 375 degrees F. In a large bowl, blend flour, sugar, baking powder and salt. Set aside. In a small bowl, beat egg and cream together. Cut butter into dry ingredients, using a fork or pastry blender. If you're adding additional flavorings* to your scones, do so at this point. Slowly add the egg and cream into the flour and butter; you'll probably have to use your hands.

Roll the dough to the thickness of 1/2 - 3/4 inch. Using a biscuit cutter or glass, cut the dough into even rounds. (Or, you can separate the dough into equal-sized balls, and shape them yourself. One less thing to wash, right?) Place scones on a baking sheet, leaving adequate room between each one. Brush extra cream over each, and sprinkle with sugar. Bake for 20-25 minutes, or until golden-brown and firm. Enjoy with coffee or tea, for breakfast, or as a snack!


* These flavorings can range from classic (dried cranberries or raisins) to a bit more original (chocolate chips & orange zest, or fresh ginger & honey).