Food for Soul

Tea Time

Fruity & Nutty
Curried Chicken Salad
Tea Sandwiches
Makes 12
2 cups finely chopped cooked chicken
breast
⁄ cup pineapple tidbits, well drained
¼ cup chopped green grapes
¼ cup finely chopped celery
2 tablespoons toasted slivered
almonds
½ cup mayonnaise
1 teaspoon curry powder
¼ teaspoon ground ginger
¼ teaspoon hot sauce
¼ teaspoon salt
⁄ teaspoon ground black pepper
8 large slices honey wheat bread
• In a medium bowl, stir together
chicken, pineapple, grapes, celery,
and almonds.
• In a small bowl, stir together
mayonnaise, curry powder, ginger,
hot sauce, salt, and pepper until
combined. Add mayonnaise mixture
to chicken mixture, stirring until
well combined. Use immediately, or
store for up to a day in an airtight
container in the refrigerator.
• Spread a thick, even layer of
chicken salad onto 4 bread slices.
Cover with remaining 4 bread slices.
• Using a serrated bread knife in
a gentle sawing motion, trim and
discard crusts from sandwiches. Cut
each sandwich into 3 finger sandwiches (or rectangles). Serve immediately, or cover with damp paper
towels, place in a covered container,
and refrigerate for a few hours until
serving time.

Fruity & Nutty
Curried Chicken Salad
Tea Sandwiches
Makes 12
2 cups finely chopped cooked chicken
breast
⁄ cup pineapple tidbits, well drained
¼ cup chopped green grapes
¼ cup finely chopped celery
2 tablespoons toasted slivered
almonds
½ cup mayonnaise
1 teaspoon curry powder
¼ teaspoon ground ginger
¼ teaspoon hot sauce
¼ teaspoon salt
⁄ teaspoon ground black pepper
8 large slices honey wheat bread
• In a medium bowl, stir together
chicken, pineapple, grapes, celery,
and almonds.
• In a small bowl, stir together
mayonnaise, curry powder, ginger,
hot sauce, salt, and pepper until
combined. Add mayonnaise mixture
to chicken mixture, stirring until
well combined. Use immediately, or
store for up to a day in an airtight
container in the refrigerator.
• Spread a thick, even layer of
chicken salad onto 4 bread slices.
Cover with remaining 4 bread slices.
• Using a serrated bread knife in
a gentle sawing motion, trim and
discard crusts from sandwiches. Cut
each sandwich into 3 finger sandwiches (or rectangles). Serve immediately, or cover with damp paper
towels, place in a covered container,
and refrigerate for a few hours until
serving time.

• Divide arugula leaves among
Toasted Crostini. Place crab mixture
on top of arugula. Serve immediately.

Chocolate-Filled Salted
Caramel French Macarons
Makes 20
3 large egg whites
2 cups confectioners’ sugar
1 cup sifted almond meal
⁄ teaspoon salt
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1¼ cups dulce de leche
Bittersweet Chocolate Ganache Filling
(recipe follows)
Garnish: sea salt flakes*
• Place egg whites in a medium
bowl, and let stand at room temperature for exactly 3 hours. (Aging
egg whites in this manner is essential to creating perfect macarons.)
• Line 2 rimmed baking sheets with
parchment paper. Using a pencil,
draw 40 (1¼-inch) circles 2 inches
apart onto parchment; turn parchment over.
• In the work bowl of a food processor, pulse together confectioners’
sugar, almond meal, and salt until
combined.
• Beat egg whites with a mixer at
medium-high speed until foamy.
Gradually add granulated sugar
and vanilla extract, beating at high
speed until stiff peaks form, 3 to 5
minutes. (Egg white mixture will be
thick, creamy, and shiny.)
• Using a large rubber spatula, gently fold almond mixture into egg
white mixture until batter falls in
thick ribbons. Let batter stand for
15 minutes.

Transfer batter to a pastry bag
fitted with a medium round tip
(Wilton #12), and pipe batter onto
drawn circles on prepared pans.
Tap pans vigorously on counter
5 to 7 times to release air bubbles.
Let stand at room temperature for
60 minutes before baking to help
develop the macaron’s signature
crisp exterior when baked. (Batter should feel dry to the touch and
should not stick to the finger.)
• Preheat oven to 275°.
• Bake until cookies are firm to
the touch, approximately 20 minutes. Let cool on pans completely.
Remove from pans, and place in
airtight containers with layers
separated by wax paper; refrigerate
until ready to fill and serve, up to
3 days.
• Place dulce de leche in a piping
bag fitted with a medium round tip
(Wilton #12). Pipe dulce de leche
along outer edge of flat side of
20 cookies.
• Place Bittersweet Chocolate
Ganache Filling in a piping bag
fitted with a medium round tip
(Wilton #12). Pipe ganache to fill
centers of cookies. Cover each with
a remaining cookie, flat side down,
pushing down gently and twisting
so filling will spread to edges. Sprinkle sides of dulce de leche filling
with sea salt flakes, if desired.
Serve immediately.
*We used Maldon Sea Salt Flakes.

Marigold tea and heart-shaped biscuits

2020-N05-06 TeaTime

stockfood

You may also like...

Leave a Reply

%d bloggers like this: