Hey look! I’m going to write about food! Specifically delicious food, that we got to eat while sipping on some delicious tea! I had cookbook club at my house in November and because it was so close to thanksgiving, we wanted to do something light and dainty. So I found this cookbook at the Frederick Library. Oh how I love dainty afternoons at my house.
I got out all of the pressed pretty linens, doilies, and Alayne and Julie brought their fine china and tea cups.
But before we got to sit down all happy and ready to chow, we had to cook! So go check out shots from that!
Before the ladies got here, I got started on my boiled chicken. I made a nice flavor bath for my fresh chicken breast for the chicken salad sandwiches.
Yummm mirepoix. And I used the broth to make stuffing for Thanksgiving later that week! Win-win!
I also whipped up some sage butter to drizzle atop fresh popcorn. These ladies were going to have to wait 2 hours to eat, so I was sure we needed a snack and it was a good snack.
Then Alayne got started on her wasabi pea crusted tuna bites on a stick! beautiful fresh tuna.
And Joanne got started on her shortbread cookies. They turned out so buttery and amazing.
Beth got her prep ready too! Peas and mint for her pita wedges.
And once the cookies had been baked Joanne took a moment to have tea and cookie! So cute.
Alayne also made some raspberry pastries. Very simple looking recipe, but the consistency of the described filling was unachievable by us. It was pretty funny trying lots of ways to make it thicker, but we went with what we got and they tasted amazing. I mean how can you go wrong with raspberries, sugar and puff pastry?? I enjoyed these for many a morning after cookbook club. BEST toaster strudel EVER Laynie.
And Voila! We were done cooking and ready to chow down. Here is Joanne’s other dish, soy, sesame and beef skewers with some fresh scallion. She broiled these babies in my crazy smelling oven and the flavor profile was just amazing.
Next up was those pita wedges by Beth. A very simple and tasty pea and mint puree with a crisped up pancetta circle. I loved the texture contrast between the smooth puree and the crispy pita and pancetta.
And here was my mini chicken salad sandwich. Recipe can be seen below. The addition of orange juice and zest really brought it to another level. I will definitely be using this recipe again!
Oh yum, Alayne’s other dish. The tuna skewers. The fish was very tasty and it was nice having the texture contrast of the wasabi peas.
Next was one of the most heavenly dishes. Artichoke puree stuffed mushrooms. High in demand appetizer I tell ya!!!
Alayne’s flaky delicious dessert. Using puff pastry is an underutilized thing in my baking repertoire for sure.
This was Julie’s other dish: a cinnamon meringue “nest” topped with chocolate mousse. Oh baby (aka chocolate mousse) I live for you.
And lastly, the Maple Walnut Sablee Creams made by Joanne. Another super rich decadent dessert (although blurry).
And we had a furry friend accompany our tea time too. Julie has a plethora of awesome things in her big kitchen.
Love tea time cookbook club! This appetizer book was actually a winner. The recipes were pretty simple and they gave great results. Can’t wait for our festive christmas-time one next Sunday!!!
1 carrot, chopped
1 large celery stalk, chopped
1/2 cup chopped onion
4 sprigs fresh thyme
1 bay leaf
1/2 teaspoon whole peppercorns
1 (10oz) boneless skinless chicken breast
2/3 cup mayonnaise
1/2 cup finely chopped toasted walnuts
1/3 cup finely diced tender celery stalks
3 tablespoons chopped fresh flat leaf parsley
2 tablespoons freshly squeezed orange juice
1 tablespoon chopped celery leaves
1 teaspoon finely grated orange zest
Salt and freshly ground black pepper
10 slices sandwich bread (I got the mini 40 calorie wheat bread thin slices)
For the poached chicken breast, half-fill a saucepan with water and add the carrot, celery, onion, thyme, bay leaf and peppercorns. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 10 minutes. Add the chicken breast and simmer until it is no longer pink in the center of the thickest part, 15 to 20 minutes. The chicken should be fully submerged in the water, add more hot water is needed.
Transfer the chicken breast to a paper towel lined plate and set aside to cool (the cooking liquids can be strained and saved for another use – *I used mine to make the stuffing for thanksgiving!) When cool, finely dice the chicken. In a bowl, combine the chicken, mayonnaise, walnuts, celery, parsley, orange juice, celery leaves, and orange zest. Stir well to mix, then season to taste with salt and pepper.
To serve, spread the chicken salad evenly on 5 of the bread slices and top with the remaining bread. Cut each sandwich into thirds, arrange on a platter, and serve.