The Tea Room

Recipe ~ Herbed Goat Cheese Bites

 

Bite-sized savories are always perfect for tea, and children can enjoy them, too.  Here's a recipe for Herbed Goat Cheese Bites.

 

~ Herbed Goat Cheese Bites ~

Yield: Makes 12 appetizer servings

Ingredients

1  tablespoon  fresh flat-leaf thyme leaves

1  tablespoon  fresh parsley leaves

1  tablespoon  fresh tarragon leaves

1  tablespoon  fresh mint leaves

1  (8-oz.) goat cheese log

1  (8-oz.) French bread baguette, cut into 1/4-inch-thick slices

2  tablespoons  extra virgin olive oil

1/2  cup  sun-dried tomatoes in oil, drained and chopped

1/2  cup  loosely packed fresh basil leaves

Preparation

1. Combine and finely chop first 4 ingredients. Roll cheese log evenly in herb mixture; wrap in plastic wrap. Chill at least 2 hours or up to 24 hours.

2. Preheat oven to 350°. Drizzle baguette slices with olive oil. Gently press slices into 24 muffin cups in muffin pans.

3. Bake at 350° for 7 to 9 minutes or until crisp and lightly browned. Remove from oven; let cool in pans 5 minutes.

4. Spread goat cheese into baguette cups; top with sun-dried tomatoes and basil leaves.

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They sound delicious, don't they?!

Credits: Photo and recipe from Southern Living.

Recipe ~ Blue Cheese-Walnut Finger Sandwiches

Savory finger sandwiches come in a variety of flavors.  Here's a recipe that includes blue cheese and walnuts. 

~ Blue Cheese-Walnut Finger Sandwiches ~

Prep: 30 min., Bake: 6 min., Cool: 20 min. Time-saver tip: Instead of preparing sandwiches, mix spread as directed and serve it with preserves on crackers.

Yield: Makes about 7 dozen.

Ingredients

• 3/4  cup  chopped walnuts or pecans
• 1  (8-oz.) package cream cheese, softened
• 5  ounces  creamy blue cheese, rind removed
• 1  tablespoon  chopped fresh parsley
• 2  (14-oz.) whole grain bread loaves (22 slices)
• 1/4  cup  fig, cherry, or apricot preserves

Preparation

1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 5 minutes. Cool completely (about 20 minutes).

2. Stir together walnuts and next 3 ingredients. Spread on 1 side of each bread slice. Spread fig preserves on half of bread slices; top with remaining bread slices, cheese sides down. Chill sandwiches in airtight zip-top plastic bags up to 24 hours, if desired. Cut crusts from sandwiches. Cut each sandwich into 8 pieces.

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I always loved how my mother and grandmother would cut finger sandwiches into different shapes.  Offering a variety makes for a presentation that is both fun and lovely.

Credits: Photo and recipe from Southern Living.

Recipe ~ Nutter Butter-Banana Pudding Trifle

 

The end of another school year will be here before we know it and, absent camp-type activities, children will be home more hours of the day.  And that phenomenom changes the way we plan meals during the day.  Consider a yummy pudding as a special snack.  The recipe is below.

 

~ Nutter Butter Pudding ~

Prep: 35 min., Cook: 20 min., Stand: 30 min., Chill: 2 hr. This homemade pudding is divine, economical, and uses on-hand ingredients. The pudding has thickened enough when a distinct trail is left in the mixture when you stir with a spoon. The cookies will soften the longer the dessert chills.

Yield: Makes 8 to 10 servings

Ingredients

• 3  cups  milk
• 3  large eggs
• 3/4  cup  sugar
• 1/3  cup  all-purpose flour
• 2  tablespoons  butter
• 2  teaspoons  vanilla extract
• 5  medium-size ripe bananas
• 1  (1-lb.) package peanut butter sandwich cookies
• 2  cups  sweetened whipped cream
• Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs

Preparation

1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.

2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.

3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.

4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.

Note: For testing purposes only, we used Nabisco Nutter Butter® Sandwich Cookies. For photography, we divided mixture between 2 (1 1/2- to 2-qt.) wide-mouthed pitchers.

Shortcut Nutter Butter®-Banana Pudding Trifle: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through 4.

Note: For testing purposes only, we used Jell-O Vanilla Instant Pudding and Pie Filling and Cool Whip Extra Creamy.

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Create fun summer memories by letting the children help you make this one!

 

Credits:  Photo and recipe from Southern Living, FEBRUARY 2009

Recipe ~ Savory Spinach-Gargonzola Custards

 

This recipe changes spinach and gargonzola into a delicious savory custard.  Imagine them served on a lovely platter lined with paper doilies.  

~ Savory Spinach-Gargonzola Custards ~ 

Yield: 6 servings

Ingredients

1/2  cup  frozen chopped spinach, thawed

1  tablespoon  butter or margarine

1  tablespoon  olive oil

2  large onions, cut in half and thinly sliced

2  teaspoons  brown sugar

5  ounces  crumbled Gorgonzola cheese (about 2/3 cup)*

3  large eggs

1 1/2  cups  half-and-half

1/4  teaspoon  salt

1/4  teaspoon  ground nutmeg

1/8  teaspoon  pepper

Garnish: crumbled Gorgonzola cheese

Preparation

Drain spinach well, pressing between paper towels to remove excess moisture; set aside.

Melt butter in a large skillet over medium heat; add oil and onion, and sauté 5 minutes. Stir in sugar, and cook, stirring occasionally, 20 more minutes or until onion is caramel colored. Reserve 1/4 cup onion; spoon remaining onion mixture evenly into 6 lightly greased 6-ounce custard cups; sprinkle with cheese.

Whisk together eggs and next 4 ingredients until blended. Stir in spinach. Spoon evenly over cheese, and place custard cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1 inch.

Bake at 350° for 30 to 40 minutes or until almost set. Remove cups from pan. Let stand 10 minutes; unmold and top with reserved onion. Garnish, if desired.

*1 (4-ounce) package crumbled blue cheese may be substituted for 5 ounces Gorgonzola.

Note: Savory Spinach-Gorgonzola may be baked in a lightly greased 9-inch square baking dish.

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Spinach in not one of my favorite vegetables, but I'd be willing to try this little delight!

Credits: Photograph and recipe from Southern Living.

Recipe ~ Basil Cheese Roulade

Combining cream cheese and herbs holds promise for a tasty savory offering.  Here is a yummy recipe for Basil Cheese Roulade. 

~ Basil Cheese Roulade ~

Yield:  Makes 12 servings

Ingredients

• 1  (8-ounce) package cream cheese, softened
• 4  ounces  Roquefort cheese, softened
• 1  cup  fresh baby spinach leaves
• 3/4  cup  fresh Italian parsley
• 1/4  cup  fresh basil leaves
• 1  garlic clove, sliced
• 3  tablespoons  olive oil
• 1  cup  (4 ounces) freshly grated Parmesan cheese
• 1/4  cup  finely chopped walnuts
• 1/4  cup  finely chopped sun-dried tomatoes
• Garnishes: fresh flat-leaf parsley, fresh basil, edible flowers
• Assorted crackers

Preparation

Beat cream cheese and Roquefort cheese at medium speed with an electric mixer until smooth. Line a baking sheet with parchment paper. Spread cheese mixture into an 11- x 8-inch rectangle on parchment paper. Cover and chill 1 hour.

Process spinach and next 4 ingredients in a food processor until smooth. Stir in freshly grated Parmesan cheese, chopped walnuts, and chopped sun-dried tomatoes.

Spread spinach mixture evenly over cheese rectangle. Using the parchment paper as a guide, roll up, jelly-roll fashion. Wrap in parchment paper, sealing at ends, and chill at least 2 hours. Remove paper, and garnish, if desired. Serve with assorted crackers.

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I love the suggestions of placing pressed leaves and flowers as garnish atop the roll.  It's as refreshing to the eye as it is to the palette.

Credits: Image and recipe from Southern Living.