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Oktoberfest Recipes

Serves 6

Bavarian Cheese Spread

Ingredients:

Small finger sandwiches made of sliced bread and cucumbers with Bavarian cheese spread and garnishes on top, placed on a metal serving tray with a plaid green background.
Photo of small slices of bread and cucumber with cheese spread and garnishes
  • ½ cup unsalted butter
  • 4 oz. cream cheese
  • 4 oz. Brie cheese, cut into small pieces
  • 8 oz. Muenster cheese, cut into small pieces
  • 1 ½ teaspoon kosher salt
  • 1 tsp. Hungarian hot paprika
  • 1 tsp. Hungarian sweet paprika
  • 1 tsp. chili powder
  • ½ tsp. caraway seeds
  • ½ white onion minced
  • ½ red onion, thinly sliced, for garnish
  • 4 red radishes, thinly sliced, for garnish
  • 1 Tbsp. finally chopped fresh curly parsley, for garnish
  • Sliced rye or sourdough bread, for serving

Directions:

In a food processor, combine butter and cream cheese and process until smooth. Add Brie and Muenster, and process until smooth. Add salt, hot and sweet paprika, chili powder, caraway seeds and white onion, and pulse until combined. Transfer to a bowl, cover, and refrigerate for at least one hour or up to one week.

Serve cheese spread garnished with red onion, radishes and parsley with sliced bread. Also tastes good on raw vegetables.

Pumpernickel Brownies

Makes 16 Brownies

Three pumpernickel brownies stacked like a pyramid on a beige plate with a green plaid background.
Photo of three pumpernickel brownies stacked on a plate
  • ½ cup unsalted butter, plus more to butter dish
  • 4 slices pumpernickel bread, torn into small pieces
  • 2 ¼ cup sugar
  • ¼ cup brewed coffee
  • 1 ¼ cups Dutch-process cocoa powder
  • 1 tsp. baking powder
  • 4 eggs
  • 1 ½ tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 375°F and butter an 9-in. square baking dish. Spread pumpernickel pieces on a sheet pan and toast in the oven until they have crisped slightly, about 15 minutes. Remove from oven and set aside cool, then crush into coarse crumbs. Lower oven temperature to 350°F.

In a medium saucepan, melt ½ cup butter with sugar and coffee over medium heat, then simmer, stirring, just until sugar dissolves. Remove from heat and let cool slightly.

In a medium bowl, whisk together butter mixture, cocoa powder, baking powder, eggs, salt and vanilla until smooth. Add flour and stir into incorporated. Stir in chocolate chips and three-fourths of the pumpernickel crumbs. Makes a very stiff batter.

Pour batter into the prepared baking dish and scatter remaining pumpernickel crumbs evenly over the top. Bake for about 30 minutes, until just set; a cake tester or toothpick inserted into the center comes out a little wet. Let cool. Cut and serve.

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Chai Tea Jelly

This jelly is good on toast, scones and fillings for cakes. This recipe makes a soft set jelly.

Yield: 7 half-pints

Ingredients:

  • 4 cups of boiling water
  • 16 heaped teaspoons of Chai Tea
  • 6 cups white sugar
  • 1 package Sure-Jell Powered Pectin
  • ½ teaspoon butter

Directions:

  1. Pour boiling water over tea.  Steep 30 minutes

  2. Strain mixture through a fine mesh sieve into a large measuring cup for liquid. Discard tea leaves.  Measure EXACTLY 3 ½ cups of liquid: adding or disgarding liquid if necessary.

  3. Transfer the 3-1/2 cups of liquid to a 6 to 8 quart pot.  Stir in the pectin and butter.  Bring to a full rolling boil, stirring constantly.

  4. Stir in sugar until totally dissolved.  Return to a full rolling boil, boil for one minute, stirring constantly.  Remove from heat.  Quickly skim off any foam with a cold metal spoon.

  5. Ladle hot jelly into hot sterilized jars, leaving ¼ inch headspace.  Carefully wipe top edge of all containers, put on lids and screw down.

  6. Process filled jars in a boiling water bath for 10 minutes (start timing when water return to boil.) Remove from water bath.  Cool on wire racks.

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Carrot and Clover Cake

Cake Ingredients

  • 8 oz. carrots
  • 3/4 cup vegetable oil
  • 1/2 cup (heaped) extra- fine sugar
  • 6 white clover flowers (washed & segmented)
  • 2 large eggs
  • 1 3/4 cups self-rising flour
  • Heaped tsp baking powder
  • 1/3 cup milk

Frosting Ingredients

  • 2 oz. soft butter
  • 5.25 oz. sifted confectioner’s sugar
  • 3 purple clover flowers (washed & segmented)

Method:

  1. Preheat the oven to 350º F

  2. Line eight inch square cake panwith baking paper

  3. Wash, peel and finely grate the carrots.

  4. Measure the oil and sugar into a bowl, add the segmented
    clover heads and beat in the eggs.

  5. Sift the flour and baking powder into the bowl and add the
    grated carrot. Fold the flour and carrot into the oil, sugar, clover
    and eggs. Then fold in the milk.

  6. Turn the mixture into prepared pan and bake in the pre-heated
    oven for 40-45 minutes until the cake is firm and well risen (it will
    shrink away from the sides of the tin). Allow to cool for 5 minutes,
    and then turn the cake on to a cooling rack.

  7. To make the frosting: sift the confectioner’s sugar into a bowl
    and beat in the softened butter. Add most of the segmented clover
    flowers, reserving a few to decorate the cake.

  8. Spread the frosting on top of the cold cake and sprinkle the
    reserved flower segments over the top.

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Gin & Tonic Drizzle Cake

A strong flavored gin is recommended. Sometimes, the cake can take longer than the stated time due to oven temperatures. Keep an eye on it and make sure the tester comes out clean.

Cake Ingredients

  • 8 oz. (two sticks) unsalted butter
  • 1 ¼ cups extra fine sugar
  • 2 cups self-rising flour
  • 4 large eggs
  • 1 lime

Drizzle Ingredients

  • ¾ cups extra fine sugar
  • 5 tablespoons gin
  • 5 tablespoons tonic

Frosting Ingredients

  • 1 ¾ cups confectioner’s sugar
  • 3 tablespoons gin

Directions for cake:

Time needed: 1 hour and 35 minutes.

  1. Grease and line a 2 lb. loaf pan and preheat oven to 350˚F.

  2. Cream together the butter and sugar until light and fluffy.

  3. Add in the eggs, flour and lime zest. Beat until smooth.

  4. Pour cake mixture into the pan and bake in the center of the oven for 40-45 minutes. When fully
    baked, a cake tester should come out clean and the cake will leave the sides of the pan.

  5. Remove the cake from the oven and leave to cool slightly in the pan while making the drizzle.

Directions for drizzle:

  1. Add the sugar, gin and tonic to a small pan.
  2. Heat on low-medium while stirring and wait for the sugar to dissolve. Once dissolved, turn off the heat.
  3. Poke the cake lightly with a cake tester/fork and then pour over the drizzle. Leave the cake to cool completely in the pan.

To decorate:

  1. Once the cake has fully cooled, remove it from the pan.
  2. In a small bowl, add your confectioners’ sugar and gradually mix in the gin until you get a thick pourable consistency. Don’t make it too thin or it will just run off the cake.
  3. Pour the frosting over the cake, sprinkle with lime zest and then add some lime slices for more decoration.

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Blueberry Basil Frosty

Cheers! Perfect for a summer party or family reunion, our non-alcoholic drink is made even more summery with the addition of blueberries and basil.

  • 4 cups of white tea (we used White Peony)
  • 2 cups Blueberries (reserve about ½ cup of berries for the garnish)
  • 2/3 cup white sugar
  • ¼ cup fresh lemon juice
  • 2 Tbsp fresh basil leaves
  • Soda water (optional)

  1. Let the tea come to room temperature then pour into ice cube trays and put in freezer until ALMOST frozen. (If you don’t have ice cube trays can use a shallow metal pan.)
  2. Put four glasses in the freezer.
  3. In a blender or food processor, combine frozen tea, blueberries and other ingredients. Puree.
  4. Divide among the four chilled glasses.
  5. Add a splash of soda water.
  6. Garnish with the reserved blueberries and a sprig of basil.
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4 Perfect Iced Tea Recipes For The Summer

Think outside of the box when brewing a batch of iced tea this summer. Here are 4 recipes perfect to quench that summer thirst.

1. Green Tea Sangria

Here’s another refreshing drink to cool down with as the temperatures creep into the triple digits.

Stir all ingredients until sugar dissolves. Add melon. Chill. Garnish with lime slices before serving.

2. Green Tea & Ginger Ale Iced Tea

After trying Canada Dry’s version of Green Tea & Ginger Ale and finding it tasteless, decided to make our own. So easy to prepare and full of flavor!

Combine 1 level teaspoon of green tea with 10 oz. of cold ginger ale. Let steep for 90 minutes. Strain into an iced filled tall glass and enjoy. What could be easier?

3. Limeade Rooibos Iced Tea

  • ¼ cup superfine sugar
  • 6 slices peeled ginger (each a 1/4 inch thick) 
  • 8 fresh thyme sprigs
  • 1 lime cut into eights
  • ¼ cup fresh lime juice
  • 24 oz. brewed rooibos tea, chilled

Combine the sugar, ginger, thyme and lime in a cocktail shaker. Don’t have a shaker? Use a sturdy mixing bowl or pint glass. Place the muddler in the glass. Don’t have a muddler? Use the end of a rolling pin. Press down with it lightly and give a few gentle twists. You should see juice squirting out from the limes and the ginger and thyme will begin to break down. Add the lime juice, stirring until the sugar is totally dissolved.
Strain the mixture into a pitcher partially filled with ice, or divide between four tall ice-filled glasses. Top with the tea and stir well. Garnish with lime slices.

4. Pomegranate Iced Black Tea

Nothing cools you down on a hot day like iced tea – and the drink can be a beauty elixir. Tea has compounds such as antioxidants, anti-inflammatories and tannin – that enhance the look of your skin. The results can be increased by adding ingredients such as pomegranate juice which has its own beauty benefits. 

  • 1 Tsp black tea or tea bag
  • Sugar to taste
  • 1/2 cup pomegranate juice

Steep tea in 1 cup of boiling water for 3 minutes. Add sugar to taste and stir until dissolved. While tea is cooling pour pomegranate juice into a tall glass over ice. Add brewed tea mixture and stir to combine.
Makes 2 glasses. 

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Chocolate Tiffin

We discovered this treat in a tea shop in Wexford, Ireland. Was intrigued with the name because the only “tiffin” I was familiar with is the India tiffin.

During the time of the British Raj, it was used to define the British custom of afternoon tea. It is derived from “tiffing”, an English slang term meaning to take a little drink. By 1867 it was used by Anglo-Indians in northern British India to mean luncheon. In South India and Nepal, tiffin is generally a snack between meals. In other parts of India, it mostly refers to a packed lunch.

The tiffin we tried was a cake-like confectionary that doesn’t need baking. Instead, following preparation of the mixture, it is chilled until set. Apparently, it was invented in the early 1900’s in Troon, Scotland.

Ingredients:

  • ½ cup salted butter
  • 2 tablespoons white sugar
  • 2 tablespoons of golden syrup or light corn syrup
  • 4 teaspoons cocoa powder
  • 8 oz. crushed rich tea biscuits or McVitie’s Original Digestive Biscuits
  • 1/3 cup raisins, or to taste
  • 8 oz. milk chocolate chips
  • 8 oz. dark chocolate chips

Directions:

  1. Combine butter, sugar, golden syrup and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth about 2-4 minutes. Stir in crushed biscuits and raisins. Pour into a 8”x8” pan; press down firmly to flatten.
  2. Melt the milk and dark chocolate chips in a double boiler over simmering water. Stir frequently and scrape down the sides of the pan with a spatula to prevent scorching. Watch carefully. Cook 3-4 minutes. Pour melted chocolate over biscuit base.
  3. Refrigerate until set. This will take at least one hour. Cut into squares.
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Curry Shortbread

I had never considered adding curry to cookies before that pantry raid, but it’s a delicious combination.

The curry powder gives these shortbread cookies a warm, golden color and intriguing, almost savory flavor. So even though these cookies make a great dessert, they are just as at home with a glass of champagne or a cocktail.

Ingredients:

  • 1& 1/2 Sticks of unsalted butter at room temperature
  • ¼ Cup Sugar
  • 1 & 1/2 Cups All-Purpose Flour
  • 1 & 1/8 Teaspoons Curry Powder
  • 1 Teaspoon Salt
  • ¾ Teaspoon Paprika
  • ¾ Teaspoon Turmeric
  • ¼ Teaspoon Chili Powder
  • 1/8 Teaspoon Ground Black Pepper
  • 1/8 Teaspoon Cayenne Pepper

Preheat the oven to 350˚F. Set oven rack to the middle. Beat butter and sugar together until light and fluffy. Sift flour with spices. Gradually add the flour mixture to the butter mixture and beat until blended. Scrape dough onto parchment paper and shape into a log shape. Chill until firm. Slice dough into ¼ inch pieces. Place on a parchment-lined baking sheet. Prick each slice with a fork before baking for 20 minutes.
Particularly good with a cup of fine Indian Darjeeling – the champagne of tea.

From the Kitchen of Shelda Matthews.

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My Mum’s Prized Butter Tarts

This recipe was on our old web-site and we’ve had lots of requests for it to be reposted on the new site.  It was one of my Mum’s best recipes and she always made the tarts at Christmas time or when I went back to England to visit.  They were a special treat.

(Butter tarts are a type of small pastry that is primarily eaten in and associated with the English-speaking provinces of Canada.    It is thought they were common in pioneer times.)

Pastry:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ cup of unsalted butter
½ cup lard
About 1 cup of ice- cold water

Put first five ingredients in a food processor and pulse until the mixture resembles fine bread crumbs.  Empty into a large bowl.  Add the flour, a little at a time, using just enough to bind the mixture. Collect all moistened particles into a ball.  With as little handling as possible, form dough into a round disk.  Place on a lightly floured surface.  It should be soft enough not to break when it is rolled. Handle the pastry as little as possible.  Kneading will toughen it. Roll with a light even pressure to a thickness of ¼ inch.  Cut into 3-inch circles and line tartlet pans.

Butter Tart Mixture:
1/3 cup unsalted butter
1 cup brown sugar
1 beaten large egg
1 teaspoon vanilla
½ cup currants

Preheat oven to 450˚F

Mix all the ingredients together and place a heaped teaspoon of the mixture into tartlet pans that have been lined with pastry.  Put on center rack in the oven. Bake at 450˚F degrees for eight minutes.  Reduce to 350˚F degrees and bake until the pastry is lightly browned.  Remove tartlet pan from oven and place on cooling rack for about ten minutes.

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Apple-Green Tea Cocktail

 

Ingredients:
10 heaped teaspoons green tea
2-1/2 cups water
½ cup ice
Hard cider
Vodka
Apple slices for garnish
Blue sugar for garnish

  1. Heat 1 cup of the water until nearly boiling. Add the tea and let steep for five minutes.
  2. Strain the tea over the remaining 1-1/2 cups of water and add ½ cup of ice cubes.

For each glass:

  1. Rim a tall glass(16 oz.) with Blue Sugar.  Fill with ice. Add 1 shot of vodka, 2/3 cups of hard cider and top off with the green tea.
  2. Garnish with an apple slice and serve.

Serves five.