Flower Tea Party Recipes #RecipeInBloom
Here are the 3 Recipes that are included in Season 6 - Episode 608- What’s the Tea… The Cucumber Sandwiches- Mashed Avocado Sandwiches and Earl Grey Shortbread Cookies- all Three include Edible Fresh Flowers! Enjoy
What’s the Tea 608 #recipeinbloom
Cucumber Sandwiches
Cucumber Sandwiches… Delightfully Delicious…
INGREDIENTS:
8 oz cream cheese, softened 3 Tbsp mayonnaise
2 tsp fresh dill chopped 1 tsp fresh chives chopped
1/4 tsp garlic powder salt & pepper to taste
1 long English cucumber thinly sliced edible Flowers
1 loaf sliced bread, crusts removed
INSTRUCTIONS:
Mix cream cheese and mayonnaise in a small bowl until smooth. Stir in herbs,
garlic powder and salt and pepper to taste. Spread bread slices with cream
cheese mixture. Layer cucumber slice over half of the bread slices. Top with
additional herbs if desired. Top with remaining bread slice, remove crusts if
desired and cut each sandwich into small pieces (quarters). Place edible Flowers
on top of each sandwich with a dab or cream cheese mixture. Serve immediately
or cover and store up to 24 hours.
J’s NOTES:
This is a classic tea party treat that originated in the United Kingdom with
variations aplenty in the U.S.! We, of course, adorn with edible flowers.
What’s the Tea 608 #recipeinbloom
Mashed Avocado Open Face Finger Sandwiches
Mashed Avocado - Open Faced Sandwiches- with Edible Flowers!
INGREDIENTS:
3 large ripe avocados, peeled and diced
1/4 cup to 1/3 cup fresh herbs, finely chopped
2 Tbsp fresh lime or lemon juice
2 Tbsp tahini
1/4 tsp sea salt, to taste
1 package cocktail rye bread sliced
1 carton sprouts or microgreens
edible Flowers
INSTRUCTIONS:
Combine avocado, herbs, lemon juice, tahini, and sea salt in a mixing bowl.
Mash everything together with a fork to desired texture (I leave the mixture
fairly chunky). Lay out slices of cocktail rye bread. Spread 1-2 tablespoons of the
mashed avocado mixture on bread squares. Top with sprouts, and edible Flower.
J’s NOTES:
I make these open face style, but sandwiches are a great variation and may still
be adorned with edible Flowers!
What’s the Tea 608 #recipeinbloom
Earl Grey Shortbread Cookies
1 cup unsalted butter room temperature
2 tablespoons Earl Grey Tea Leaves
1/2 cup powdered sugar
2 cups all-purpose flour
ó tsp salt
INSTRUCTIONS:
Run Earl Grey tea leaves through a food processor or food grinder so they are
fine. Blend into butter. Sit at room temperature for 2 hours. Preheat oven to
350° F. Cream the butter and tea mixture and powdered sugar in a large bowl or
stand mixer. Add in flour and salt. Mix until a soft dough forms, dry and crumbly
at first but will come together. Roll dough out on a lightly floured surface until
it’s 1/4 inch thick. Cut out cookies with 2-inch round cookie cutter. Place and
bake on a parchment lined baking sheet for 12 to 15 minutes or until edges
are golden brown.
Earl Grey Shortbread Cookies.. these are just scrumptious…
INGREDIENTS:
Cookies Glaze
1 cup powdered sugar
Tablespoon lemon juice
INSTRUCTIONS:
Once cooled, whisk together the glaze ingredients and frost
cookies and place on wax paper. Add flowers to the top before icing sets. Serve
immediately.