Constant Comment Muffins

Everyone has heard of the popular Bigelow tea, Constant Comment. To be perfectly honest, bad pun intended, it's not my cup of tea. In fact, if it were the only tea on earth, I simply wouldn't drink tea. My family, however, are all quite enamored with the amber brew and drink it like there's no tomorrow. There's no accounting for palates being passed on, is there?

At any rate, when I was devising muffins for my most recent Family.com post (Morning Muffins) I decided to see if I could come up with a muffin that would taste like the tea my family so adores. These are those muffins.

Constant Comment Muffins
Makes 12
Printable Recipe

1 cup sour milk
1/2 cup orange juice
1/3 cup packed brown sugar
1/4 cup oil
1 teaspoon vanilla extract
1 egg
1 teaspoon orange zest
3/4 cup oat flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon apple pie spice (allspice, cinnamon and nutmeg)
1 cup instant oats
1 cup finely diced apple

Combine milk, orange juice, sugar, oil, extract, egg and zest. Blend well. Sift wheat flour, oat flour, spice, soda and powder. Add to wet ingredients and stir until combined. Fold in oats and apple. Pour into greased muffin tins and bake at 350 degrees F for or until tops spring back when touched.

Some days there's nothing that satisfies better ...

A Farewell Tea

Recently a very dear and beautiful woman named Bonnie removed her blog, Belle On Her Toes, from the web. Although I understand the need for a break from it all, I will still miss her lovely posts very much.

We both shared a love for tea and this is for her.

Childe Hassam (1859-1935)
French Tea Garden (also known as The Terrcuite Tea Set)
1910

"The muses friend, Tea, doth our fancy aid,
Repress those vapours which our head invade
And keep that place of the soul serene."

Edmund Waller


Lover's Tea (Victoria Magazine)
16 servings

1 c loose Jasmine tea
1 t dried marjoram
1 T dried lavender flowers
1/4 c dried rose petals OR
2 fresh rose petals, pesticide-free, for each cup of tea

To make dried tea mixture:
In a bowl, combine tea, lavender flowers, marjoram, and dried rose
petals.
Pour into a container with tight-fitting lid. Store in a cool, dark
place.

To serve tea:
Use 1 T of tea mixture for each cup of tea. Rinse the teapot with hot
water. Add the tea and 6 oz boiling water* for each cup of tea.
Cover and let steep for 5 minutes. Strain into cup to serve.
To use fresh rose petals, remove the bitter white heel from each
petal. Crush the petals slightly to release the flavor, then float on top
of each cup of tea.

~~~~~~~~~~ *"A friend of mine who grew up alongside a samovar has only one way to describe proper water for tea: A mad boil." In the same forceful way she never says rolls or toast must be hot, or very hot. They must be "hot-hot-hot!" This is pronounced as much as possible like a one-syllable sound of intense excitement, about no matter how dull a bun.
...The quaint old fiction of the kettle simmering all day on the hearth, waiting to be turned into a delicious cup of tea, is actively disturbing to anyone who cares very much whether his tea will be made from lively water instead of a liquid which is flat, exhausted, tasteless-in other words, with the hell cooked out of it....
It is safe to say that when the water boils, as it surely will, given enough heat under it, it is ready. Then, at that moment and no other, pour it into the teapot...If it cannot be used then, turn off the heat and start over again when you yourself are ready; it will harm you less to wait that it will the water to boil too long."

MFK Fisher The Art of Eating
~~~~~~~~~~

Cucumber Sandwiches with Mint Butter
Yields: 8 sandwiches

1/2 stick butter
2 tablespoons fresh mint leaves
8 thin slices of white bread, crusts removed
2 small cucumbers, peeled and thinly sliced
In a small bowl combine the butter and mint. Mix well.

Spread the mint butter on the bread slices. Lay the cucumber on 4 of the slices and top with the remaining bread to make
4 sandwiches. Slice them in half diagonally.

Spinach Cheese Tartlets
Yields: 30-32 tartlets

Pastry:
1/2 c cold butter-cut into pieces
6 T lard
2 1/2 c all-purpose flour
4 to 6 T ice water

Filling:
4 eggs
1 1/2 c cottage cheese
1 small onion, finely chopped
2 garlic cloves, minced
1 10 oz package frozen chopped spinach, thawed
1 c shredded Monterey Jack cheese
1/2 c freshly grated parmesan cheese
1/2 t salt

For the pastry:

In a large bowl, cut the butter and lard into the flour with a pastry blender or 2 knives until the mixture resembles small peas. Sprinkle ice water over the mixture a tablespoon at a time and stir with a fork (or hands) until the pastry gathers into a ball. Sprinkle with a little flour, cover and refrigerate for 1 hour.

Divide the dough into 2 portions and roll each into a circle about 1/8" thick. Cut out in rounds to fit 2 1/2" to 3" tartlet pans. Press each into a pan and prick with a fork-bake blind (covered with foil and weights such as dry beans) in a 375 degree F oven for 12 to 15 minutes. Remove foil and beans and put back into oven for 8-10 minutes until pastry is lightly browned and firm.

Cool tart shells.

In a medium bowl, beat the eggs. Add the cottage cheese, onion and garlic and mix well.
In a sieve, press the water out of the spinach. Add the spinach, cheeses and salt to the egg mixture. Stir until well blended.
Fill each pastry shell with about 2 Tablespoons of filling.
Put the shells on baking sheets and bake for 20-22 minutes, or until they are puffed and golden on top. Serve hot.

Blackberry Muffin Miniatures
YIELD: About 20 small muffins

1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
Pinch of salt
1 egg yolk
6 tablespoons milk
3 tablespoons butter, melted
1 1/2 cups fresh blackberries


Preheat the oven to 450 degrees F. Line 20 or more miniature muffin cups measuring 1 3/4 inches across with paper baking cups.
In a medium bowl stir together the flour, sugar, baking powder, and salt. Set the mixture aside.
In another medium bowl lightly whisk the egg yolk. Whisk in the milk, then the butter. Quickly stir in the dry ingredients, stirring only until they are moistened. The batter will be a little lumpy. Fold in the berries. Spoon the batter into the prepared muffin cups, filling them so that the batter is almost level with the rim.
Bake for 9 to 11 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool in the pan for 1 minute. Remove the muffins from the pan and serve hot.
Repeat the baking procedure with any remaining batter. If there is not enough batter to fill all the muffm cups, put water in the empty ones during baking.


Spiced Blackberry Jam
YIELD: 1 quart

1 quart fresh blackberries, or frozen loose-pack unsweetened blackberries, thawed
1/4 cup freshly squeezed lemon juice
4 1/2 cups sugar
1 1/2 teaspoons finely grated lemon zest
1/4 teaspoon ground cinnamon
Cinnamon sticks

In a heavy 4-quart saucepan, combine the berries and lemon juice. Bring to a boil over medium-high heat, stirring often.
Stir in the sugar, lemon zest, and cinnamon, and let the mixture boil to dissolve the sugar.
Reduce the heat to medium and boil gently for about 15 minutes, stirring often, until the temperature reaches 220°F on a candy thermometer. (Subtract 2°F for each 1,000 feet above sea level.)
Remove the pot from the heat. Stir the jam with a long-handled spoon and skim off any foam that rises to the top.
Ladle the jam into hot, sterilized half-pint canning jars, leaving a 1/4 inch space on top. Place a piece of cinnamon stick in the jam in each jar. Seal with canning lids according to manufacturer's directions.
Cool the jars upright on a wire rack. Store in the refrigerator up to 1 month. For longer storage, process the jars in a boiling water bath for 5 minutes after sealing. (Add an additional minute of processing time for each 1,000 feet above sea level.) Coolon a rack and label. Store the jars in a cool, dry, and dark place.



Hickory Nut Butter Cakes
YIELD: 12 servings

3 cups all-purpose flour
2 teaspoons baking powder
1 cup (2 sticks) butter, softened
2 cups granulated sugar
Grated zest from 1 orange
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped hickory nuts, pecans, or walnuts
Orange Glaze:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
4 to 6 teaspoons orange juice

Preheat oven to 350 degrees F. Spray twelve 1-cup fluted mini-tube pan cups with nonstick coating spray.
In a medium bowl combine the flour and baking powder. Stir a few times to mix well. Set aside.
In the large bowl of an electric mixer, cream the butter and sugar at medium speed for about 5 minutes, or until they are light and fluffy, scraping the sides of the bowl often. Add the orange zest and the eggs, one at a time, beating well after each addition. Add the dry ingredients to the egg mixture, alternating it with the milk. With the mixer at low speed, blend the ingredients after each addition. When all the flour and milk are incorporated into the batter, add the vanilla and mix well. Fold in the nuts. Spread the batter evenly in the prepared cups, using about 2/3 cup of batter for each.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cake comes out clean.
5. Set the pans on wire racks and let the cakes cool for 15 minutes. Run a knife carefully around the edges of the cakes to loosen them. Remove the cakes from the pans and cool completely on the racks.

GLAZE:
In a small bowl combine the confectioners' sugar, vanilla, and enough orange juice to achieve a thin consistency. Drizzle the glaze over the cooled cakes.

Tea Anyone?

I can just imagine myself sitting down at the head of the table and pouring out the tea," said Anne, shutting her eyes ecstatically. "And asking Diana if she takes sugar! I know she doesn't but of course I'll ask her just as if I didn't know. ~Anne of Green Gables~
L.M. Montgomery

Several years ago I was part of the "Women's Christmas Tea" committee at my church. I was put in charge of - surprise - the food. I had a certain amount of money we could spend and knew there were 80 ladies coming to a Victorian themed tea.

I set off looking for recipes that fit well into that era and came up with the most traditional tea recipes. Tea day came and everything went very well except that my scones weren't working. A girl from the church went to a local bakery and between what I made (the ones that turned out all right) and what she was able to purchase, we had enough.

After setting up the buffet-service table I waited there to help others serve themselves if need be and then ran off to refill things before they returned for (hopefully) seconds. After I got back I stayed rooted to my spot behind the table, saying an occasional hello to friends or answering questions about the fare. Suddenly I looked up and saw, with only slight terror, that the Pastor's mother-in-law was on her way to the buffet. Now, normally this wouldn't cause concern for anyone except for the fact that this woman was from England. Now I ask, what country knows more about afternoon tea?

There she was, toddling and tiny and very old and making her way directly towards me. I was quaking in my shiny black oxfords. She looked up at me and asked, in her lilting English accent "Did you make all this food?" as she made a sweeping gesture down the table. I said, "Well, all but____, and ____." (the few things that others had supplied). Then, she looked at me with the sweetest little-old-lady smile and I suspect at that moment that the axe is slowly falling, but instead she says, "I couldn't have hoped for a better English High Tea."

I breathed a thank you and went weak at the knees as the whole room swayed and she toddled back to her table. I don't think I have ever been paid a better compliment on anything I've made.

Even when the event showed up in the local gossip column I was still not as thrilled as I had been at that moment.

These are some of the cards I made to sit by the dishes we served:

Here are the recipes that I decided on for the tea:

Mini Quiche Lorraine

Makes 3 Dozen
Printable Recipe

Filling:

2 eggs

3/4c. sour cream

1 1/2 c. shredded Swiss cheese

Pastry:

2c. flour

1/2t. salt

2/3c. shortening or butter

1/4c. ice water

Prepare pastry:

Combine flour and salt. Cut in shortening or butter until mixture resembles fine crumbs. Add water by tablespoon until dough clings together. Form into a ball.

Roll dough thinly and cut into 36 two-inch rounds. Fit into bottoms and partway up sides of muffin cups.

Prepare filling:

Combine egg and sour cream and mix until smooth.

Place a teaspoon of cheese in each pastry lined cup. Top with 2 or more teaspoons of the egg mixture.

Place in oven on center rack and bake 375 degrees F. for 20 to 25 minutes or until filling puffs and lightly browns.

Let cool and serve at room temperature.

Chicken Salad Sandwich Filling

Makes about 2 cups
Printable Recipe

2 whole chicken breasts (4 breasts) cooked

1/4 cup mayonnaise

1 teaspoon dried tarragon

1/2 teaspoon onion powder

Place all in a food process and pulse until combined and smooth but not paste. The salad should still have some consistency to it.

Spread on your choice of breads (no crust) and cut into shapes.

Serve at once or cover tightly and serve within 1 hour to avoid bread becoming soggy.

Raspberry Butter

Makes 1 cup

Printable Recipe

1/2 cup raspberry preserves (no seeds)

2 Tablespoons honey

1 cup softened butter

Mix all well and chill.

Mound in a pretty dish and let sit at room temperature until soft enough to spread.

Scones

Makes 75 small scones
Printable Recipe

8 c. flour

1 teaspoon salt

1 teaspoon baking soda

1 Tablespoon baking powder

4 sticks butter, softened, cut into tiny cubes

7 Tablespoons sugar

10 eggs, lightly beaten

1 cup milk

1 egg white, beaten

Preheat oven to 425F

Sift together flour,salt, baking soda, and baking powder. Drop butter cubes over the flour mixture. Blend gently with fingers until mixture resembles coarse cornmeal. Sprinkle with sugar and add beaten eggs. Mix gently with hands until well combined. Add enough milk to make pie-dough consistency. Do not overwork. Pat out on a floured table to form a large 1 inch thick square. Cut into small triangles (bases about 2 inches) Bake for 18 minutes or until golden. For browner scones, coat top with beaten egg white.

Mock Devonshire Cream

Makes 1 cup
Printable Recipe

1/2  cup heavy cream

2 Tablespoons confectioner's sugar

1/2  cup sour cream

Whip cream until soft peaks form-add sugar and fold in sour cream.

Make sure this is not the consistency of whipped cream, but instead a very thick molasses type consistency slightly whipped but less so than traditional whipped cream.

Lemon Curd

Makes about 4 cups
Printable Recipe

2 cups sugar

12 egg yolks, slightly beaten

1 cup lemon juice

2 sticks butter

2 Tablespoons grated lemon zest

In medium saucepan, blend sugar and egg yolks. Add lemon juice gradually. Cook over low heat, stirring constantly until mixture coats the back of a spoon. DO NOT BOIL. Remove from heat. Cool slightly. Stir in butter and lemon peel. Cool completely and serve in tart shells or with scones.