Recipes from the High Victorian Tea

You can recreate the experience of a High Victorian Tea right at home.  Just choose from your favorite sandwiches, savories and sweets.

Sweets

MADEIRA CAKE

1 PACKAGE (18.5 OUNCES) YELLOW CAKE MIX

1 PACKAGE (3 ¾ OUNCES) INSTANT VANILLA PUDDING MIX

2 TEASPOONS FRESHLY GRATED NUTMEG

¾ CUP MADEIRA

¾ CUP VEGETABLE OIL

4 LARGE EGGS

ZEST OF 1 LARGE ORANGE, FINELY MINCED

2/3 CUP CURRANTS, RINSED WITH HOT WATER AND DRAINED

1 CUP FINELY CHOPPED PECANS

PREHEAT OVEN TO 350 DEGREES. GREASE A 12-CUP BUNDT OR TUBE PAN. IN A LARGE BOWL COMBINE CAKE MIX, PUDDING MIX, NUTMEG, MADEIRA, OIL, EGGS AND ORANGE ZEST. MIX ON LOW SPEED FOR ONE MINUTE. INCREASE SPEED TO MEDIUM. BEAT FOR 5 MINUTES. ADD NUTS AND CURRANTS AND BEAT ON LOW SPEED FOR ABOUT A MINUTE.

POUR BATTER INTO PREPARED PAN. BAKE FOR 50 MINUTES OR UNTIL CAKE IS BROWN AND PULLS AWAY FROM THE SIDE OF THE PAN. COOL CAKE IN PAN. BRUSH CAKE WITH 4 TABLESPOONS MADEIRA (OPTIONAL). WRAP CAKE IN PLASTIC WRAP. CAKE SHOULD BE MADE AT LEAST 24 HOURS BEFORE SERVING.

(THIS CAKE FREEZES WELL)

PIZZELLE RECIPE

 NEED A PIZZELLE MAKER AT KITCHEN STORE OR GET ONE ON LINE.

6 EGGS

31/2 CUPS FLOUR

11/2 CUPS SUGAR

1 CUP BUTTER MELTED, (1/2 LB.)

4 TEA. BAKING POWDER

2 TBL. VANILLA OR ANISE

BEAT EGGS ADDING SUGAR GRADUALLY. BEAT UNTIL SMOOTH. ADD COOLED MELTED BUTTER, VANILLA OR ANISE. SIFT FLOUR AND BAKING POWDER AND ADD TO EGG MIXTURE. DOUGH WILL BE STICKY ENOUGH TO BE DROPPED BY SPOON. SERVE PLAIN OR DUSTED POWERED SUGAR. STORE IN AIRTIGHT CONTAINEr.

SCONES

1 3/4 cups all-purpose flour, plus more for rolling

4 teaspoons baking powder

5 tablespoons unsalted butter

5 tablespoons sugar

1/2 cup currants (optional)

Scant 2/3 cup milk

1 large egg yolk, lightly beaten, for glaze

Clotted cream, for serving

Preheat oven to 400 degrees. Line a baking pan with a Silpat or parchment paper. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants, if using. Knead gently together, being careful not to overmix. (Dough will be sticky.) On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out eight 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes. Bake until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool. Serve warm with clotted cream and strawberry jam.

Chocolate Chip Meringues

Preheat oven to 350 degrees. Line cookie sheets with parchment or foil.

2 large egg whites, room temperature

½ tsp. cream of tartar

2/3 c. granulated sugar

1 tsp. vanilla extract

1 c. mini chocolate chips

Beat egg whites until foamy. Beat in cream of tartar. Gradually beat in sugar until soft peaks form. Beat in vanilla and continue beating until stiff meringue is shiny and stiff peaks form. Stir in chocolate chips. Drop by teaspoonsful onto lined cookie sheets, spacing 1 inch apart. Place in oven and turn the oven off. Leave cookies in oven for 3 hours. Store in airtight container.

LEMON JUMBLES

Preheat oven to 350 degrees.

Grease or coat with cooking spray several baking sheets.

2 ¾ c. white all-purpose flour

1 tsp. cream of tartar

½ tsp. baking soda

¼ tsp. salt

1 c. unsalted butter, softened

1 c. granulated sugar

1 egg

1 Tbs. finely grated lemon zest

1 Tbs. fresh lemon juice

In a large bowl, stir together the dry ingredients.

In another large bowl, beat butter, sugar, egg, lemon zest, and lemon juice until light.

Beat or stir in flour mixture until well blended.

Shape the bowl into a ball, cut into quarters, then shape each quarter into a flat disc. Score each dish into quarters, then cut each quarter into 3 wedges for a total of 12 wedges.

Roll each wedge on a work surface to form a thick 4 to 5 inch rope. Bring the ends of each rope together and press firmly to form a ring.

Place on baking sheets, spacing 1 ½ inches apart.

Bake cookies, one sheet at a time for 8-12 mintues or until just faintly brown around the edges.

Immediately transfer the cookies to a wire rack to cool completely.

Dip top of each cookie in glaze, shaking off excess. Let stand until glaze has dried completely.

GLAZE: In small bowl, stir together 1 ½ c. powdered sugar, 1 Tbs. unsalted soft butter, 2-3 Tbs. lemon juice, and ½ tsp. corn syrup until well-blended. Thin with additional lemon juice to produce a thin glaze.

Savories

Savory Cream Cheese Tea Sandwiches

1 ½ cups cream cheese

½ cup crushed pineapple

½ cup finely chopped walnuts

¼ cup brown sugar

1 tsp. cinnamon or nutmeg (your preference)

20 pieces of sandwich bread

Let cream cheese soften for 30 minutes before using.  Combine cream cheese, brown sugar, cinnamon together until mixed well.  Add crushed pineapple and blend.  Walnuts are to be added at the end, refrigerate for 20 minutes.  Makes 10 sandwiches cut into 4 pieces for a total of 40 tea size sandwiches.

CHEESE WAFERS

Bake in 350 degree oven for 10-12 minutes. Makes 4 dozen

½ c. butter, softened

2 c. shredded sharp cheddar cheese

1 ½ c. all-purpose flour

½ tsp. salt

¼ to ½ tsp. ground red pepper

Pecan halves

Beat butter until creamy. Add cheese and next 3 ingredients, mixing until mixture forms a soft dough. Divide dough in half; shape each half into a 6-inch log. Cover and chill for 2 hours minimum. Cut logs into ¼ inch slices and place on ungreased baking sheets. Lightly press a pecan half into each slice. Bake as indicated above. Cool 1 minute on sheets, then transfer to wire racks to cool completely.

Peanut Butter and Bacon Finger Sandwiches

2 loaves of a dense, high quality bread like Milton’s Whole Grain

1 lb. of bacon cooked extra crispy in microwave. Drain fat

1/2 jar of chunky style peanut butter

1 container of whipped cream cheese

Freeze the bread. Cut off the crusts as thinly as possible. I use the leftover crusts to stuff my Thanksgiving turkey. You will have a rectangle that is approximately 4” by 5”.   You can use ends but crusty side goes inside. Spread one slice with peanut butter and the other with cream cheese. Sprinkle liberally with crumbled bacon. Put halves together and cut into six equal portions.

Makes 96 finger sandwiches.

SANDWICHES

CURRIED CHICKEN SANDWICHES

4 CHICKEN BREASTS, BONED, SKINNED AND POACHED

4 STALKS CELERY, MINCED

2/3 GROUND PEANUTS

2 TABLESPOONS CILANTRO, MINCED

1 TO 1 ½ TABLESPOONS CURRY POWDER

2 TABLESPOONS MANGO CHUTNEY

1 CUP MAYONNAISE

4 TABLESPOONS VERY SOFT BUTTER

½ TO 1 TEASPOON SALT ½ TO 1 TEASPOON BLACK PEPPER

8 SLICES BREAD, CHILLED

MINCE CHICKEN. IN A MEDIUM BOWL COMBINE CHICKEN, CELERY, PEANUTS AND CILANTRO. MIX WELL. IN A FOOD PROCESSOR MIX MAYONNAISE, BUTTER, CURRY POWDER, CHUTNEY, SALT AND PEPPER. POUR MAYONNAISE MIXTURE INTO BOWL WITH CHICKEN AND MIX WELL. SPREAD 4 SLICES OF BREAD WITH CHICKEN FILLING (ABOUT ONE HEAPING STANDARD SIZE ICE CREAM SCOOP). TOP WITH REMAINING BREAD SLICES. PRESS DOWN GENTLY. REMOVE CRUSTS AND QUARTER EACH SANDWICH. IF NOT SERVING IMMEDIATELY REFRIGERATE IN PLASTIC CONTAINER WITH WAX PAPER BETWEEN LAYERS. MAKES 16 QUARTER SECTIONS.

NOTES: I make curry at least 24 hours ahead but let it sit outside of refrigerator for awhile before spreading. Actually, for the tea one recipe made 64 little sandwiches, so I double it for the tea. I think I used more bread and less generous portions of spread for each sandwich than in the recipe.

Walnut/ Cranberry Chicken Salad Sandwiches

Filling (make this at least one day in advance. Flavors have to meld)

3 cans of premium large chunk chicken

1/4 C Miracle Whip

1/2 cup of dried cranberries (microwave in water to plump)

1/2 cup of diced walnuts

Minced celery (optional)

1 Tbl. dried rosemary

Onion and garlic powder to taste

2 loaves of a dense, high quality bread like Milton’s Whole Grain

Freeze the bread. Cut off the crusts as thinly as possible. I use the leftover crusts to stuff my Thanksgiving turkey. You will have a rectangle that is approximately 4” by 5”.   You can use ends but crusty side goes inside. Spread one slice with filling. Put halves together and cut into six equal portions.

Makes 96 finger sandwiches.

Egg Salad Sandwiches

16 hard-cooked eggs, peeled and grated

1 1/3 cup mayonnaise

1 cup finely diced celery

1/2 cup finely chopped chives

4 tablespoons minced red onion

2 tablespoon chopped fresh tarragon

2 teaspoon freshly ground pepper

1 teaspoon seasoned salt

Mix together above ingredients and refrigerate overnight. Makes 6 cups of filling.

1 bunch of fresh watercress

2 loaves of whole grain bread with crusts removed

Spread on bread and add watercress. Cut each sandwich into six equal parts.

English Tea Cucumber Sandwiches

2 cucumbers, peeled and thinly sliced

2 (8 ounce) package cream cheese, softened

1/2 cup mayonnaise

1/2 teaspoon garlic powder

1/2 teaspoon onion salt

2 dashes Worcestershire sauce

3 loaves sliced white bread, crusts removed

lemon pepper (optional)

Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes. Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth. Spread cream cheese mixture evenly on one side of each bread slice. Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber. Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

Ham Salad Sandwich Filling

2 cups chopped cooked ham

½ c. chopped celery

½ c. sweet pickle relish

¼ c. finely chopped sweet onion

2 hard-boiled eggs, chopped (optional)

Dijon mustard to taste (start with 1 tsp.)

Mayonnaise to desired consistency (start with 1/3 c.)

Mix all ingredients and refrigerate until used.

Olive-Walnut Sandwich Spread

1 8oz. package cream cheese, room temperature

1 Tbs. mayonnaise

½ c. chopped pimento stuffed green olives

½ c. finely chopped walnuts

1 tsp. Worcestershire sauce

Beat cream cheese, mayonnaise and Worcestershire sauce until creamy. Stir in olives and walnuts.  Refrigerate until used.

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