by Ellen Easton and Reva Paul ©2005. All rights reserved.Autumn is apple season. As a strong advocate for embracing nature’s natural bounty, the versatility of the apple lends itself to the pleasures of tea time.
An apple a day keeps the doctor away or an apple for the teacher can be fun when incorporated into your afternoon tea menu.
|  |
APPLE BUTTER
- 2 1/2 cups dry apple cider
- 1 3/4 pounds Golden Delicious apples
- 1/2 pound Granny Smith apples
- Grated zest & juice of 1/3 orange
- Grated zest & juice of 1/2 Lemon (Mylar, if available)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Sugar (1 1/2 cups per 2 1/2 cups of apple pulp)
Peel, core and slice apples.
In a large saucepan, place apple cider. Bring to a rapid boil. Keep boiling until reduced by 1/3. Add sliced apples to the pan. If needed, add water to just cover the apples. Half cover the top of the saucepan and simmer, gently stir and crush the pulp until the apples are pulpy, soft in the reduced liquid. If pulp remains lumpy, remove and process to a crude puree. Measure the crude puree and return to the sauce pan.
Now add 1 1/2 cups of sugar for every 2 1/2 cups of apple puree. Mix in the lemon and orange zests and juices, cinnamon and cloves.
Gently cook until the sugar has dissolved. While stirring frequently, continue to simmer until the majority of the liquid is gone. When a sliding spoon leaves an indent across the top, the mixture is ready.
Place apple mixture into a clean, room temperature jar. Refrigerate. Once reopened, the shelf life is 3 to 4 days. Yield: 2 to 3 small jars. Serve with scones or toast points.
APPLE BISCUIT SCONES
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup of unsweeted, no salt buter,chilled
- 2 apples, peeled, cored, sliced and diced
- 1/2 cup sugar
- 1/3 cup golden raisins
- 1 egg, beaten
- 1 tablespoon granulated Brown sugar
Grease a cookie sheet. Preheat oven to 350 degrees(F).
In a large dry bowl, sift flour and baking powder together. Cut in small pieces of the chilled butter, until it resembles crumbs. Stir in diced apples, sugar and golden raisins. Stir in beaten egg until dough is soft. If the batter appears too soft, slowly add 1/4 cup of flour at a time until dough reaches desired consistency.
Place amount of dough on cookie sheet to fit desired scone size. Sprinkle brown sugar on the top of each scone. Bake until risen and golden brown. Approx.8 -15 minutes depending on size. Cool and serve with apple butter.
APPLE- BOURSIN CHEESE OPEN FACE FINGERS
- 1 eating apple, peeled, cored, into 12 thin slices
- 1/4 cup Boursin cheese
- Juice of one lemon
- 4 slices of walnut-raisin bread
Dip each apple slice into the juice of the lemon. Soak for 1 minute. Remove apples and set aside. Remove the crusts from the bread. Cut each slice into three strips. Spread the Boursin cheese on the top of the bread. Place the apple slices on the top of the cheese. Serves: 12
APPLE TEA TODDY
8 tablespoons of apple puree (see above or store bought)
1 pint of decanted, pre-brewed black tea of choice
2 tablespoons Sugar or Honey
2 thimbles of Cognac {optional}
In a large sauce pan, combine the apple puree and the decanted tea. Bring to a boil. Add sugar or honey until dissolved.
Add liquor, if desired. Serves: 4
WISHING YOU HAPPY TEA TRAVELS!™ |
|
