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Posts Tagged ‘Wonderlander Tea Party’

The Goodies We Ate:

Dilly Garden Veg Cream Cheese

This is great on crackers or bagels, stays spreadable even after the fridge, and makes a nice spread on bread for tea sandwiches. It’s more a process than a recipe, so quantities are variable.

  • 1 8oz brick cream cheese, paddled to death in a stand mixer
  • 1/2 cup good sour cream (Daisy brand is good. Guar gum and carageenan are not good) paddled in with the cream cheese.
  • Teeny pinch each of granulated garlic and granulated onion
  • Good sprinkle of Lawry’s Seasoned Salt (accept no MSG-laden substitutes!)
  • Thumb-and-two-fingers generous pinch of dried dill
  • Several tablespoons of *very* finely minced raw carrot (whole big ones, not “baby” ones, which are never nice)

Blend all that together, and refrigerate overnight to let the flavors marry.

Lemon Cheese

This gets put between poundcake layers with jam. Or, you know, eaten from a spoon. It’s really good.

  • 1 8oz brick cream cheese, paddled to dickens in the stand mixer
  • 4 oz room temp butter, likewise paddled
  • zest of one fresh lemon
  • juice of said lemon (paddled… the theme of the day)
  • enough powdered sugar to make a lightly sweet, still-a-bit-puckery cross between glaze and frosting. I think I used about 2 cups.

Fizzy Punch

Totally cheated.

  • 2 frozen canisters of pink lemonade mixed with half the water
  • the rest of the water replaced with chilled club soda

I could have downed the entire gallon by myself.

The Poundcake Petit Fours

I used the recipe here at Rose Bakes and really liked how it tasted and turned out! I was short of shortening, so it was 3/4 butter rather than half-half butter and shortening. I also don’t buy condensed milk usually, and didn’t want to go to the store, so I used heavy whipping cream instead. Perfectly lovely.

A Note on Parchment Paper:

If you have not done so, use parchment paper rather than tin-foil, for everything. It’s awesomely wonderful and keen. No worries about aluminum, either! Baked goods release perfectly without added fats, petit four coatings slip off like a summer breeze (for those of us who sacrificed our baking racks to corral the last batch of baby chickens and never replaced them… ahem…). It also feels very British And Traditional. So, use parchment paper. It rocks.

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