Friday's Party was a success so I thought I'd share with you all the tasty treats I made (with the help of my lovely husband and a few great friends - THANK YOU!), complete with a recipe that I would never in a million years make. More on that later.
First off, the favors for all the guests in attendance were. . . a surprise - lol! I will tell you that they were made with my Grandma Sholl's Old Fashioned Sugar Cookies! I also made a past baci's baking recipe - Smoked Salmon Tea Sandwiches, an all-time favorite of mine.
For dessert, I baked Sticky Fingers Bakeries Original Recipe Scones - they are so delicious - complete with Strawberry-Rhubarb Jam and Clotted Cream (it's waaay tastier than it sounds, I swear!). I also made a tweaked version of Ms. Martha's Almond Petit Fours combined with the Food Network's Fondant Glaze to create British Fondant Fancies (recipe to follow).
To top off the savory portion of the party, I served various cheeses (I really recommend serving Parmigiano Reggiano on it's own instead of just shredded on top of things - everyone fell in love!), cured meats and the scrumptious Grands! Mini Biscuits. I also had my lovely husband make and assemble the "Best Cucumber Sandwiches" (recipe to follow) - which is a HUGE deal because I 100% despise cucumbers and anything that has to do with cucumbers. The fact that I a) bought a cucumber and b) let the smell of cut cucumbers into my kitchen just goes to show how much I love my clients, local vendors, friends and family. They must have been good because there wasn't a single one left - I will never know.
Now for the recipes - ENJOY!!
Almond Petit Fours (or Fondant Fancies if you're going British)
Original Recipes from Martha Stewart and Food Network
1 1/4 cups flour (not self-rising), plus more for baking sheet
3/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 1/4 cup sugar, separated
1/2 t. almond extract
4 large eggs, separated (I always forget this, that's why I'm bolding it - lol!)
1/2 t. pure vanilla extract
1/2 cup whole milk
1/2 cup preserves (Any kind will do, I used raspberry this time around.)
For the Fondant:
2/3 cup corn syrup
2/3 cup hot water
7 cups powdered sugar
Food coloring
1) Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet and line with parchment paper. Butter (or spray) parchment and dust with flour, tapping out excess; set aside.
2/3 cup hot water
7 cups powdered sugar
Food coloring
1) Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet and line with parchment paper. Butter (or spray) parchment and dust with flour, tapping out excess; set aside.
2) Mix flour, baking powder, baking soda and salt into a large bowl; set aside.
3) Put 1 cup sugar and the almond extract into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes.
4) Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes.
5) Mix in egg yolks and vanilla.
6) Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
7) Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form.
7) Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form.
8) Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
9) Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes.
9) Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes.
10)Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.
11) Cut cake in half crosswise.
11) Cut cake in half crosswise.
12) Spread one half with preserves; top with remaining half. Refrigerate 1 hour.
13) Trim cake, and cut into 1 1/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet.
14) To make the fondant: Whisk the corn syrup into the hot water until dissolved, then whisk in the powdered sugar until smooth. If desired, divide into smaller bowls and color with food coloring, adding color until you achieve the proper shade.
15) Pour fondant over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed.
16) Refrigerate until set, about 20 minutes. Garnish with decorations, if desired.
1 medium cucumber
1/2 cp. cider vinegar
1 cup water
8 oz. package reduced fat cream cheese, softened
1/4 cup mayonnaise
1/4 t. garlic powder
1/4 t. onion salt
dash Worcestershire
1 loaf sliced, firm-textured bread
garnish-thinly sliced pimento-stuffed green olives or paprika (Optional)
1) Score cucumber lengthwise with fork (for looks) and slice thin.
Best Cucumber Sandwiches
Recipe from Dayles Incredible Links
1 medium cucumber
1/2 cp. cider vinegar
1 cup water
8 oz. package reduced fat cream cheese, softened
1/4 cup mayonnaise
1/4 t. garlic powder
1/4 t. onion salt
dash Worcestershire
1 loaf sliced, firm-textured bread
garnish-thinly sliced pimento-stuffed green olives or paprika (Optional)
1) Score cucumber lengthwise with fork (for looks) and slice thin.
2) In medium bowl, combine vinegar and water, add cucumber slices; let stand at room temp. at least 30 min.
3) Drain WELL.
4) Meanwhile, combine cream cheese, mayo, garlic powder, onion salt and Worcestershire.
5) Cut bread slices into rounds, or any shape you want, with a cookie cutter (We just used the cocktail size loaves that are already cut into small pretty squares - so much quicker!) and spread with cream cheese mixture. Top each with a slice of cucumber.
6) Shortly before serving top with olive slice or paprika, or both.
Makes about 48 round tea sandwiches.
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