afternoon tea bites

Every summer time after I visit Savannah,

my first stop in the city is Gryphon .

Gryphon is an ultra-hip tea room

placed within the heart of Savannah,

on a ancient corner overlooking

Madison Square.

In its intimate ebook-filled indoors,

I feel perfectly at domestic and oh, sooo satisfied!

I always order the tea service complete

with lots of mini sandwiches,

scones, truffles and fruit.

These two make-at-domestic recipes

remind me of my favorite days in Savannah

and noshing at the Gryphon Tea Room.

Very Berry Cream Tartlets

Crust:

¾  c. (1 ½  sticks) butter, softened

3 tbsp. Granulated sugar

¼  tsp. salt

1 large egg yolk

1 1/three c. All-reason flour

Pastry Cream:

6 big egg yolks

¾  c. granulated sugar

6 tbsp. Cake flour (no longer self-growing)

¼  tsp. salt

2 ¼  c. whole milk

1 vanilla bean, cut up

½  tsp. almond extract

? C. Sliced almonds, toasted

Topping:

blueberries

blackberries

raspberries

small mint leaves

safe to eat chamomile flowers

confectioners sugar

Directions

Make Crust: Preheat oven to 350?F. Spray 6 (four ? -inch-wide) mini tartlet pans with removable bottoms.

In medium bowl with mixer on high speed, beat butter, granulated sugar and salt until smooth and creamy. Beat in egg yolk, then flour till simply mixed. If dough is simply too soft to address, wrap in plastic and refrigerate 5 to ten minutes.

Divide dough into 6 equal mounds. With gently floured palms, press into bottoms and up sides of prepared tartlet pans in even layer; place pans on cookie sheet.

Cover every tartlet with small sheet parchment; upload sufficient dried beans or pie weights to fill bottoms. Bake 15 to 20 minutes or till golden. Remove parchment and weights; bake another five to 8 minutes or till golden brown. Cool tartlet shells completely on wire rack.

Make Pastry Cream: Meanwhile, in large bowl, whisk egg yolks, granulated sugar, cake flour and salt until clean.

In three-quart saucepan, heat milk on medium-excessive till steaming and bubbles form around area; cast off from warmth. To egg aggregate, add splash of hot milk till easy, whisking. Continue slowly including and whisking in hot milk until half of milk is incorporated. Whisk in ultimate warm milk till combination is clean. Return egg mixture to saucepan. Cook on medium five to 7 minutes or until very thick and bubbling, whisking constantly. Remove from heat.

Scrape seeds from vanilla and whisk into pastry cream, in conjunction with almond extract. Using med-mesh sieve, strain pastry cream into medium bowl, pushing through with rubber spatula. Discard any solids. Cover cream with plastic, urgent against floor.

Refrigerate until bloodless, approximately 2 hours.

Divide almonds amongst bottoms of tartlet shells. Spread or pipe chilled pastry cream into tartlet shells. Top one-0.33 of surface of tartlets with berries, mint and vegetation. Dust gently with confectioners? Sugar.

Minty Pea and Pecorino Finger Sandwiches

8 oz. Frozen (thawed) or clean (cooked) peas

1/2 c. Grated Pecorino cheese

three tbsp. Greek yogurt

1/2 tsp. Salt

1/2 tsp. Pepper

2 tbsp. Finely chopped fresh mint

1 tbsp. Snipped chives

White bread

In meals processor, pulse peas, pecorino cheese, Greek yogurt, salt and pepper till commonly easy, scraping bowl on occasion. Fold in fresh mint and snipped chives.

Serve sandwiched on gentle white bread. Cut off crusts and cut into squares or, with 2-inch round cutter, cut into circles.

Good Housekeeping magazine shows

serving those with pimiento cheese and

crab, mango and cucumber sandwiches for

a lovely variety that appears

as top because it tastes.

Ciao! Fabiana

photo & recipe credit:

Good Housekeeping

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