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arcanalogue · 5 years ago

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Death and the Maiden, Cooking Edition: Pomegranate Tiramisu

Fahwad Khan, IMPERMANENT (THE POMEGRANATE SKULL) 2014

Pardon the long post, but I just don’t know where else to go with this. And even in terms of recipe posts it will be annoying because there’s the dreaded backstory — but I’m sharing in honor a friend who passed away, so I guess if you feel terrific about skimming past all that to get to a cake recipe one minute faster, no one can ever question your commitment to gastronomy.

So here’s the deal. Back in 2011 I was hosting a monthly variety show that featured numerous components: film, live music, burlesque, PowerPoint presentations, arts & crafts, really ANYTHING.

My friend Cas Marino wanted in on the action; he was a performer, but he was so much more than that. He was performing life, quite vividly; he was a cancer survivor who’d never stopped transforming. He played serious dramatic roles in productions all over New York City, he was happy to dive into a drag revue, he would host salons and get-togethers in his Midtown apartment, and on top of everything else, he was working on a blog called “The Food Daddy,” which was entertaining to read even if you couldn’t cook. As you’ll see below, everything he touched became infused with his humor and personality.

He’d appeared in a number of my shows, usually in drag inspired by that night’s theme. Here he is on the night we read excerpts from Elsa Lanchester’s then-out-of-print memoir.

Here he is, drinking milk right out of the carton on the night we did a whole show about the trope in fiction about women who transform into cats. (I’m telling you, dear reader, I was truly living my best life as a producer!)

This was all in a lovely professional downtown establishment, so naturally I was interested in bending every possible rule past the breaking point. So when Cas asked if he could make food for my entire audience, I said YES... and then went to inform the venue so they could explain why it was completely against the rules. (In this instance, they had their own cafe on-site that was strictly kosher, and they could not risk confusion or contamination with outside food.)

I don’t recall exactly how we pulled it off, but Cas began showing up at my events armed with enough food to serve 75 people (the theater’s capacity). Do you realize how incredible that is, reader? Sometimes we’d sell out, but sometimes we’d only have 15 folks in the audience, half of them comps. Cas believed in me so hard, he planned for a sold-out show every time. He would have been offended if we ran out of kibble with even one person left to feed.

The food was always on theme, so when I did a show about America’s First Ladies, he combined vintage recipes from Barbara Bush and Rosalynn Carter to make Bipartisan Buffalo Chicken Sliders, which he served dressed as Eve, the original “first lady,” mostly naked and covered in vines.

As you’ll read below, he agonized over the perfect thing to serve at our “Death and the Maiden” show. At one point, it was going to be mini-eclairs filled with pomegranate cream and tipped with an almond fingernail. He finally settled on this original tiramisu recipe that knocked us all COMPLETELY OUT. And I ate the leftovers out of my fridge for days, because letting even one serving go to waste felt like a desecration.

Look, I’m telling you he could COOK. He once described his culinary style to me as “tragically indulgent.” His fantasy (like so many others at the time) was to parlay his food blog into an actual cookbook someday.

Sadly, Cas did not live to fulfill this particular dream. In 2014 his cancer returned, and he faded away right before our eyes. From his hospital bed, he wrote me: “I have to survive this just to write about it and do a one-man show where I cook and feed and we all laugh and sob and go ‘Mmmmm that's fucking good’ and it just becomes a big audience/artist participation evening of sharing where I am the only one who gets to talk.”

That same year, I managed to recreate his Pomegranate Tiramisu and serve it to friends as my birthday cake; for a couple years afterward, I would look the recipe up on his website and fantasize about making it again. The ingredients weren’t cheap, and it required more kitchen space than I had in NYC.

And then the worst thing happened: at some point after Cas’s death, the domain expired and his blog went 404, and ONLY THEN did I realize I hadn’t scribbled it down anywhere. People say “the internet is forever,” but hell... even Tumblr users know differently.

I spent a few more years being very depressed about this, imagining the recipe was lost forever, but it turns out someone had managed to preserve the blog’s contents, and at long last it fell back into my hands. BACK FROM THE DEAD! Not unlike the Bride of Frankenstein herself.

So I’m going to let Cas take it from here, dear reader. Thank you for letting me bring him back to life for a just few minutes, performing for you, feeding you. Knowing that would’ve meant everything to him. From one of his last messages to me: “I have no designs on sainthood. But I know I still have shit to accomplish in this world, even if not a physical member of it.”

Knock ‘em dead, Cas!

“The Food Daddy” - Pomegranate Tiramisu

This recipe was created by me to fit the bill for the recent “Meet the Lady” performance (which, if you’ve not heard or read, is a monthly variety show that really rather defies description), titled “Death and the Maiden”.

I toiled with possible ideas that had to do with death and maidens, figuring most easily that a “death by chocolate” offering would at least use one of the title words. Then lady fingers came into the thought process because, well, if you dismembered a maiden you’d have two byproducts: death, most notably, and lady parts — including, but not limited to, her fingers.

Lady fingers naturally led to Tiramisu fantasies, but I didn’t want to go the traditional route. And after discussing it and brainstorming, I got smacked in the back of the head with the realization that the mythical Persephone — a maiden — kidnapped as she was by Hades — who, by way of his being the god of the underworld, was death its very self in semi-human form — ate nothing but pomegranate seeds during her detainment in hell.

If this doesn’t spell fucking dessert, I don’t know what does.

Herewith, my scaled-down recipe (in scope, not in structure or composition; I doubt you’ll need to serve 75 people with yours, though even at half-size this will serve a small army). You can pare it down even further if you feel such need, or instead of making it into one big sheet cake, assemble several smaller ones (I found this worked BEAUTIFULLY in loaf pans) and send them straight to the freezer for future enjoyment.

A few other flexible considerations: I made mine in a full-size deep steam table pan for presentation and food service purposes. These things measure roughly 20 x 10 x 3.5”, but you can use the smaller (12 x 9 x 2.5”) disposable aluminum half-pans for this recipe, or as stated above, any other configuration of sizes that suit your needs. If you want to unmold it and slice it after freezing, line your pans first with cellophane wrap. After just a minute or two out of the ice box, you’ll be able to lift it out of the pan (perhaps with the help of a hungry friend) by the ends of the cellophane, place it on a cutting board, and have at it. Tres artistique, even weighing in as mine did at about eight pounds. This last conclusion required me getting on the scale both with and without the final dessert in my arms and subtracting the first weight from the laden number, which could have been quite a site, as I generally refuse to step on a scale until I’ve removed every last stitch of clothing including my socks, and spit out any spare saliva and shaved every last facial hair so NOTHING will add even a bazillionth of an ounce to my readout, lest I suffer a deep fit of depression. And being depressed when you’re holding what turns out to be 8 pounds of really good cake is a recipe for emotion-eating disaster. But I staved off the need to feel slimmer than normal in light of the facts that (a) I was mid-movie shoot that week, and thus had to maintain a larger-than-usual mane of face-hair for my role; (b) spitting near food meant for others would be gross; (c) being naked around the same food would be even grosser; and (d) the tile floor in my bathroom could be a bit chilly, so why risk taking off my socks?

Socks, spitting, scanty clothing — nothing could have made this less enjoyable. The audience that night devoured what was served to them, and all but attacked the leftovers on the way out of the theater. I had sent samples of this creation to my usual team of taste-testers for input as part of the development process, and perhaps the most poignant and fitting critique came from my dear Mom who, just having started a new diet regimen, had the following to say during our brief check-in on the phone:

“Hello. This is your mother. Fuck Weight Watchers, and Fuck You.”

I love you, Mom. And not just because you loved this surprising new take on an old favorite.

60 Lady Finger cookies

4 Cups Pomegranate juice

1-½ Cups plus 2 Tbsp. sugar

1 Packet unflavored gelatin

4 Egg whites

1 tsp. Cream of Tartar

1 Cup Mascarpone cheese

3 Cups Crème Fraiche

1 Tbsp. Corn starch

¼ Cup water (or as needed)

½ Cup sliced almonds

¼ Cup Pomegranate seeds (or dried sweetened cranberries)

(Reserve 6 Lady Fingers for garnish.)

In a saucepan, mix pomegranate juice with 1-½ cups sugar, and sprinkle gelatin on top. Stir or whisk until gelatin is dissolved with no lumps remaining. Bring mixture to boil over medium-high heat, stirring constantly until sugar and gelatin are fully dissolved. Reduce heat to medium-low and continue to boil, stirring often, for 10 minutes. Remove from heat and set saucepan into a larger bowl filled with cold water. Stir frequently and change cold water bath often, allowing juice reduction to cool as close to room temperature as possible.

In the bowl of a stand mixer or with electric beaters, whip egg whites with cream of tartar until stiff. Remove to a separate, clean mixing bowl (preferably chilled in the freezer) and set aside.

In stand mixer or large mixing bowl with electric beaters, mix mascarpone with 1-½ cups of cooled juice reduction until well blended. Beat on medium-high for one minute. Add 1 cup of the crème fraiche and blend until smooth. Finally, fold in beaten egg whites, half at a time, just until fully incorporated.

Assembling the tiramisu: Here’s where Food Daddy starts getting anal (but this works easiest, so just shut up and do as I say. Love you!). On your prep surface, set your plate or bowl of unpackaged lady fingers (you don’t want to be messing with cellophane and plastic bags and such mid-project here); next to that, set your remaining juice reduction; and next to that, set your cake pan.

Working from left to right (or for my Hebrew or dyslexic foodies, right to left), dip a lady finger lightly in the juice by placing it on the liquid’s surface, flipping it over with your fingers, then removing it by hand and placing it in the cake pan. Working quickly, repeat this process, building a tightly packed layer of side-by-side, row-by-row, lightly soaked lady fingers on the bottom of the pan. Nobody will see the inside of the tiramisu in its entirety, so if to make a uniform layer with few gaps you need to rip a finger here or stuff a finger there, I won’t tell a soul if you have to be a bit forceful or creative.

Spoon half of the pomegranate mousse mixture over the bottom layer of lady fingers. Using the back of a spoon or a rubber spatula, spread the mixture evenly. Lift the pan and drop it gently a few times on your work surface, just to make sure all the gaps are filled and big air bubbles are removed.

Repeat with a second layer of dipped lady fingers, and then a second layer of pomegranate mousse, again tamping pan to release air bubbles and distribute the filling evenly. Top with one final layer of dipped lady fingers.

Spread the top with the remaining 2 cups of crème fraiche, tamp pan to settle the layers, and set aside.

Pour remaining juice mixture into a measuring cup, and add enough of the water, if needed, to make 1 cup of liquid. Return to saucepan, and stir in the corn starch and the remaining 2 Tbsp. of sugar until starch is dissolved. Place pan over medium-high heat, and bring to a boil to thicken. Remove from heat.

In a food processor or with a cutting board and knife, coarsely chop the almonds and the fruit, then add the reserved lady fingers and pulse (or chop and crumble) until the whole thing looks like somebody pawed at a poor helpless berry-nut muffin until there were no big chunks left.

Sprinkle the crumb mixture evenly over the top of the tiramisu. Drizzle with the pomegranate syrup mixture.

Chill tiramisu at least 2 hours in refrigerator before serving. For overnight storage or longer, cover with cellophane wrap gently pressed against the top surface.

This will “cure” and the flavors will blend and the whole combination really pull together if left refrigerated for two days. For storage beyond that or to deal with leftovers, this freezes BEAUTIFULLY. Just allow to come to room temperature before serving, or enjoy it “semi freddo” by removing from freezer and slicing wide, inch-thick slices, laying each on its side on individual serving plates and eating it cold and firm. A dollop of additional crème fraiche and a sprinkling of chopped almonds (did I hear someone say “mint sprig”?) sure would make this anything but a “leftover” dessert.

#death and the maiden #pomegranate #tiramisu #recipes #cooking #cas marino

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sun-summoning · 6 years ago

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harukaozawa replied to your post “if you ever wonder where the hell i am, the answer is i am out living...”

Would definitely be interested in any fave recipes you have to share

OKAY THIS MAKES ME REALLY HAPPY :D

when i make anything with choux pastry i use this recipe. at first i would make eclairs bc they’re arguably prettier and seem fancier, but i prefer making cream puffs instead. rather than having an ugly crooked eclair, you get a cute little dollop!! and i’ll just use a star tip when piping to give it ~texture~ and add just a little bit to it. also it freezes very well after baked. i usually have a bag of pre-baked puffs in the freezer. when i need them, i just stick them in the oven for a few minutes so they can crisp up and then voila.

also this is going to sound douchey and i swear i’m not a snob, but i really do recommend mixing the eggs into your choux pastry by hand. and if you need a bit more egg than what your recipe calls for, then add it slowly. the recipe i use calls for four but sometimes the eggs are small or maybe i dried the flour clump out too much on the stove idk. but i’ve learned to just trust my instincts (obvs these must be developed) and drizzle in a bit more egg when necessary. and then if you have a bit of egg left over, you can egg wash (i never do that lol) or if you’re like me, eat scrambled eggs for dinner.

now for my pastry cream, i started off with this recipe. as a standard vanilla cream, it’s lovely! ngl i picked it bc it had the least amount of egg yolks required. some require like five yolks and that’s just too many egg white omelettes for dinner for me.

anyway, i’ve since started playing around with that recipe as a base to make different flavours by infusing the milk at the beginning. when i want to make earl grey, i add maybe like three tea bags and let that sit when the milk is coming to a boil.

and then over the holidays, i was making peppermint bark but then my dumbass seized the freakin chocolate so i ended up with a clump of hard gritty minty chocolate. there’s not much to do with seized chocolate lol, but you can add it into something where it’ll be 100% melted. so in this case i added it to the milk!! um i added prob like 1/2 a cup of it and it made the cream a bit thicker. not that i’m complaining. but just saying.

i seized some chocolate like last weekend bc apparently i cannot do something as simple as melt chocolate. i’d like to try using that to make maybe a mocha filling? so i’ll just melt the chocolate when the milk is coming to a boiler with some instant coffee.

i’ve been asked to bake earl grey cream puffs for my friend’s wedding. i was thinking of giving her a few flavours, one of which might be ube. one of my coworkers has already insisted on being my taste testers. my mom suggested using ube jam, but i think that might be a bit too strong, so i might make a basic pastry cream (sans the vanilla or maybe with just a dash?) and then mix the jam into that. idk i need to test this. fortunately the wedding is still in june.

OKAY THAT WAS A LOT OF PARAGRAPHS ON CHOUX PASTRY.

these brown butter chocolate chip toffee cookies are delicious. i never have flaky sea salt on hand. also i’ve never made an effort to find it. i have shamelessly just used coarse.

this is the almond biscotti recipe i’ve been using. i’m still trying to get all the bake times down properly. man do not cut the biscotti without a hefty first bake. it’s just a mess if the cookie is still too soft. i’m a dumbass. but i learned my lesson!

i like this macaron recipe bc it’s fairly foolproof and if anyone has ever made macarons before.....yeah. my first time was good. my second time they were chocolate and just ended up looking like little swirls of shit lol. they tasted good though!! but yeah i find with that recipe the cookies are always nice and chewy. i also find that they don’t really crack. rather, they stay true to the form that they went into the oven with. i’ve upped my egg white to about 75g, but i do want to see if adding some more will changed how it all turns out.

ok so my mom loves cheese tarts and i love my mom for her birthday last year i got her half a dozen (that’s generally how they’re sold) from three different places and we kind of ranked them to pick our fave. love you uncle tetsu but i’m still sad that you closed your matcha store i loved those matcha madeleines so much. anyway, i made these tarts for the fam and everyone seemed to like it. i did find the filling to have a bit of a grainy texture. still delicious though. tbh i haven’t tried recreating them yet. my friends gave me a set of mini tart pans for christmas though so i’ll try again soon.

and madeleines!! ok plains ones are nice, but frankly i find them kind of lacking. my personal favourites are ones that have a good hint of lemon and some icing sugar dusted on top. i haven’t made them in a while, but i definitely have a phase. if you ever want to and you need to buy pans, i recommend not giving into the temptation of buying the baby sized ones where the madeleines are like the size of your thumb (prob smaller). they’re great, don’t get me wrong, but the i think the full sized ones are way better. also since they’re virtually little cakes, i have shamelessly put the mix into a greased muffin pan or tart pan lol. i ran out of space in my madeleines trays and wasn’t going to go through a second round of baking. my utilities yo.

and these chocolate cookies. a very simple recipe but somehow everyone i’ve ever fed them to absolutely loves them. they’re like brownies. also i’m a lazy fuck and will not be bothered with rolling out the dough and making shapes. i literally just make little balls, press my thumb into them, and then move on. and if i feel like making them pretty, i melt some chocolate, dip the cookies in that, then dip them in sprinkles.

AND TRES LECHES. i fucking LOVE tres leches cake. ok i don’t remember what recipe i use, but i want you to know i love it.

alright that’s all for now. if you made it to the end of this post, congratulations.

#harukaozawa

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busbysbakery · 5 years ago

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Little Doughnuts (Petits Beignets) with Creme Patissiere

Intro

Ingredients

Method by hand

Method with mixer

Video

Tips

Little Doughnuts (Petits Beignets) with Creme Patissiere

medium

4 - 5 hours

france

Little doughnuts like these are found in many bakeries in France. They are are a much loved treat and after making these yourself you will find it hard to go back to buying them again! A fairly simple dough, the hard part is shaping the tiny dough pieces into balls before the dough becomes sticky. Creme patissiere is a thickened custard, often used in the bases of fruit tarts and filling for eclairs too. It's pretty straight forward to make, but you can also use jam or a chocolate spread. Enjoy making these french little doughnuts, they are just perfect!

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Ingredients

250g White bread flour

130g Whole milk (or 105g semi skimmed and 25g double cream)

50g Egg (1 large)

15g Fresh yeast (7g dried)

5g Salt

20g Caster sugar

30g Butter in small cubes or pieces

For frying:

700g Vegetable oil

For creme patissiere:

6 Egg yolks

100g Caster sugar

40g Plain flour

40g Cornflour

600ml Milk (semi skimmed or full fat)

Plus a bowl of caster or icing sugar to dust the doughnuts

Click to Download the Bakers Formula

Method by hand

Using a dough mixer? CLICK HERE to scroll down

Weight the ingredients and if using dried yeast, add it to the milk and whisk till dissolved. Excluding the butter and sugar, add the ingredients to a mixing bowl.

Set a 4 minute timer and use a dough scraper to gently combine the ingredients. When the bowl is starting to hinder the kneading technique, move the dough onto a workbench. Start slow kneading using a slow stretching technique until the timer sounds.

Place the dough back into the mixing bowl, cover and put in the fridge for 5 minutes.

Remove from the fridge and add the sugar to the bowl. Fold the sugar into the dough. Once integrated, set the timer for 4 minutes and knead fast, using the stretch and slap technique. Once the timer sounds, put the dough back in the bowl and add the butter. Mash the dough into the fat with your hand to encourage them to incorporate. When combined, take the dough back on to the table and knead as fast as you can for 2 minutes.

Using a plastic dough scraper, remove the dough from the table put into an oiled bowl. Cover, and leave to bulk ferment for 1 hour on the side. Grease one large, or two small baking trays with vegetable oil.

Lightly dust the worktop with flour and turn the dough onto it. Using a metal dough scraper, divide the dough into 10g pieces. They are tiny, but be patient! Once they have been divided, roll them in your hands to shape into balls. Place these balls onto the tray and allow to proof for 1-1 ½ hours.

This is when I make the creme patissiere. Take a large mixing bowl and drop the egg yolks in with the sugar and whisk until the colour starts to fade. Heat up the milk in a pan.

Add the flour and cornflour and continue whisking. Add the boiling milk to the egg mixture and stir in with a wooden spoon. Pour the mixture into the pan and turn on the heat. Once the mixture boils with large bubbles on the surface, turn the heat down and keep stirring. Cook until thick.

Once proved they will have doubled in size, heat the vegetable oil in a wide saucepan or deep fat fryer to 160-170C (320-340F).

Drop around 5 little doughnuts into the oil, one by one. After 1-2 minutes when golden brown underneath, use tongs to turn them over and continue to fry for another minute until an even golden colour.

Use the tongs to remove the doughnuts from the fryer and drain them on a kitchen roll lined bowl. Leave them to cool for ten minutes.

Prepare a piping bag with a long nozzle or a doughnut syringe. Fill with creme patissiere and pipe into the centre of the doughnuts.

Prepare a bowl of caster or icing sugar. Roll the doughnuts around in the bowl, tap the excess and place in a presentation bowl.

Method using a dough mixer

Weight the ingredients and if using dried yeast, add it to the milk and whisk till dissolved. Excluding the butter and sugar, add the ingredients to a dough mixer fitted with a dough hook attachment.

Mix for 5 minutes at a slow speed, then move up to fast speed for 2 minutes. Continue running the mixer whilst adding the sugar, then 1 minute later add the cubed butter. Continue mixing for another 3-4 minutes until butter is incorporated and the dough feels even and strong.

Using a plastic dough scraper, remove the dough from the mixer and put in an oiled bowl. Cover and leave to bulk ferment for 1 hour on the side. Grease one large, or two small baking trays with vegetable oil.

This is when I make the creme patissiere. Take a large mixing bowl and drop the egg yolks in with the sugar and whisk until the colour starts to fade. Heat up the milk in a pan.

Once proved they will have doubled in size, heat the vegetable oil in a wide saucepan or deep fat fryer to 160-170C (320-340F).

Use the tongs to remove the doughnuts from the fryer and drain them on a kitchen roll lined bowl. Leave them to cool for ten minutes.

Prepare a piping bag with a long nozzle or a doughnut syringe. Fill with creme patissiere and pipe into the centre of the doughnuts.

Prepare a bowl of caster or icing sugar. Roll the doughnuts around in the bowl, tap the excess and place in a presentation bowl.

How to make little doughnuts with a video tutorial

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Top tips for the best french little doughnuts

Try to keep the filling amounts the same in every doughnut. You can use the scales to weigh the doughnuts before and after filling if you wish to.

If you are not going to use the creme patissiere right away, place in a pot and cover with a layer of melted butter and greaseproof paper.

Doughnuts do not keep that well. But they do freeze nicely when filled and dusted with icing sugar, they can make great grab and go snacks for the packed lunches.

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What It’s Like To Own A Bakery – 8 Reasons Why It Was Amazing

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kristinarobinik · 8 years ago

Text

7 Must Have Tea Party Food Ideas

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Planning a simple yet elegant feast? A tea party, though very European, is putting America in a frenzy of late. Think about prim and proper ladies with their hair set in glamorous fascinators set in Alice-in-Wonderland-esque room where vintage items from tea cups to dishware abound. But do you know what’s best about organizing your own tea party? Sticking to your own budget plan and favorite finger foods, of course!

Source: countryliving.com

Whether celebrating Mother’s Day or simply organizing a get-together with friends or work colleagues, these tea party food ideas will definitely add some kick to the prepared feast.

Teacakes

Source: grandbaby-cakes.com

A tea party is not a tea party per se without teacakes. These round and flat bread-like cakes are staple on each and every tea party. Containing raisins or dried fruit, they are often toasted and smothered with butter. An apricot jam may also be glazed on it then, paired with soothing chamomile or green tea.

Classic Scones

Source: foodtolove.com.au

One of the most popular tea party food ideas are scones. Slightly drier than your usual biscuit, it is often clotted with butter, jam or cheese and consumed with hot tea. Scones are often made of barley or wheat. Today, oatmeal are also making a huge frenzy among fitness enthusiasts. Best eaten fresh, you may also whip a batch, freeze them and then, defrost in low-heat oven. Serve with a jam and hot organic extra-strong black tea.

Dunking Biscuits

Source: hdwallpaperbackgrounds.net

Add some fun to your tea party with some biscuits. If you are familiar with the Brits idiosyncratic way of eating biscuits with tea then, you should know by now that “dunking” biscuits is considered a mastered art in terms of culinary culture. Simply finger a ginger nut biscuit or a shortbread and take inspiration from your childhood days by dunking it into a simmering hot tea.

Mini-Sandwiches

Source: kraftcanada.com

For many cold tea lovers, bite-sized sandwiches are a must-have. From cucumber fillings to tomatoes, ham, smoked salmon, chicken curry, cheese, liver or fish paste, egg salad, fresh fruit jam, and so on, these tea sandwiches take minimal effort to prepare. Simply prepare preferred fillings and then, cut out wheat or white bread into different shapes to add sass to your tea party food presentation. Cover them in a sheet of wax paper then, top it off with a damp kitchen towel– and voila! No more soggy sandwiches.

Bite-Sized Pastries

Source: urbanpixxels.com

Infuse some Parisian glam to your tea party by adding bite-sized pastries. From mini eclairs to tartlets, millefeuilles, macaroons, choux buns, truffles, caramels, creme brulee, and so on, the list can easily titillate the senses to any tea party goer.

Petit Fours (Mini Cakes)

Another popular tea party food idea is petit fours or mini-cakes. Instead of making layer upon layer of one’s favorite cake, do so with individualized portions. You can have it glazed or salted or dried. Design with icing or smothered with fillings then, paired with hot or cold tea– all depending on the season or the weather of the day.

Mini-Muffins and Mini-Cupcakes

Source: bbcgoodfood.com

As there are mini-cakes, the era of mini-cupcakes and mini-muffins are also on the move. Cute and appetizing, these bite-sized sensations are so irresistible. Simply bake the base and top it off with your favorite icing then, pair with organic matcha green tea to celebrate the good life.

Anything You Can Think Of

Source: tombocafe.com

There is just no limit to tea party food ideas! While there are no rules set to preparing what foods to offer, it is a known standard to serve bite-sized items which guests can easily hold with their fingers. A tiered cake stand can hold petit fours, eclairs, mini-cupckaes, and other tasty desserts along with platters of biscuits, tiramisu, brownies, and fruit bars. Of course, you may also serve sushi and maki if you opt for a Japanese-themed tea party. The key takeaway however, rests on what tea you serve, it being the core item on the party menu. Cheers!

Source: https://organicteagarden.net/7-must-have-tea-party-food-ideas

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normaradford · 8 years ago

Text

7 Must Have Tea Party Food Ideas

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Source: countryliving.com

Whether celebrating Mother’s Day or simply organizing a get-together with friends or work colleagues, these tea party food ideas will definitely add some kick to the prepared feast.

Teacakes

Source: grandbaby-cakes.com

Classic Scones

Source: foodtolove.com.au

Dunking Biscuits

Source: hdwallpaperbackgrounds.net

Mini-Sandwiches

Source: kraftcanada.com

Bite-Sized Pastries

Source: urbanpixxels.com

Petit Fours (Mini Cakes)

Mini-Muffins and Mini-Cupcakes

Source: bbcgoodfood.com

Anything You Can Think Of

Source: tombocafe.com

source https://organicteagarden.net/7-must-have-tea-party-food-ideas 7 Must Have Tea Party Food Ideas

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organicteagarden · 8 years ago

Text

7 Must Have Tea Party Food Ideas

window.___gcfg = {lang: ''}; (function() { var po = document.createElement('script'); po.type = 'text/javascript'; po.async = true; po.src = 'https://apis.google.com/js/plusone.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(po, s); })();

Source: countryliving.com

Whether celebrating Mother’s Day or simply organizing a get-together with friends or work colleagues, these tea party food ideas will definitely add some kick to the prepared feast.

Teacakes

Source: grandbaby-cakes.com

Classic Scones

Source: foodtolove.com.au

Dunking Biscuits

Source: hdwallpaperbackgrounds.net

Mini-Sandwiches

Source: kraftcanada.com

Bite-Sized Pastries

Source: urbanpixxels.com

Petit Fours (Mini Cakes)

Mini-Muffins and Mini-Cupcakes

Source: bbcgoodfood.com

Anything You Can Think Of

Source: tombocafe.com

https://organicteagarden.net/7-must-have-tea-party-food-ideas

0 notes