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Recipe – “Rose Petal Scones”

“Rose Petal Scones”
Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer
 
2-1/4     cups all-purpose flour
2            teaspoons granulated sugar
2            teaspoons baking powder
1/2        teaspoon baking soda
3/4        teaspoon salt
1/8        teaspoon ground cinnamon
1/4        cup (1/2 stick) cold unsalted butter, cut into bits
1/3        cup shelled and peeled pistachios, lightly toasted and coarsely ground
1            cup heavy cream
1            teaspoon rose water
2            tablespoons thinly sliced pesticide-free rose petals
1            cup confectioners’ sugar
1            tablespoon rose jelly, or 1 tablespoon red currant jelly mixed with 1/2 teaspoon rose water
2 to 3    teaspoons water
 
1.    Preheat the oven to 425 degrees Fahrenheit.  Lightly butter a baking sheet.
2.    Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon together into a large bowl.  With a pastry blender or two knives, cut in the butter until the mixture resembles a coarse meal.  Stir in the pistachios.
3.    In a small bowl, combine the cream, rose water, and rose petals.  Add to the flour mixture and stir to form a soft dough.
4.    Place the dough in heaping tablespoonfuls about 1 inch apart on the prepared baking sheet.  Bake for 10 to 12 minutes, until the scones are golden brown.  Transfer the scones to a wire rack set over a jelly-roll pan.
5.    In a medium-size bowl, whisk together the confectioners’ sugar, jelly, and water if needed.  Drizzle the icing over the warm scones.  Serve immediately.
 
Makes about 24 scones
 
***Inspired music by “Oleta Adams” – “Another day has come and gone”  & “Don’t Explain” (“Let’s Stay Here – Album)
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Recipe – “Blackberry Iced Tea”

“Blackberry Iced Tea”
Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer
 
1/2    to 1 ounce pesticide-free marigold flowers
4        cups hot black tea, such as orange pekoe or Darjeeling
1        cup blackberries
          Honey, to taste
 
1.    Remove the petals from the flowers.
2.    Place 3 to 4 petals in each compartment  of an ice-cube tray.   Fill the compartments halfway with water and freeze for at least 2 hours.  Fill each compartment to the top with water and freeze until solid.
3.    In a medium-size bowl, combine the hot tea with the blackberries.  Set aside to steep for 1 hour.
4.    With the back of a wooden spoon, crush the berries against the side of the bowl.  Pour the mixture through a fine-meshed sieve into a pitcher, pressing on the solids with the back of the spoon to extract all the liquid; discard the solids.  Add honey to taste and chill for a least 2 hours.
5.    Serve in a tall glasses with the marigold ice cubes.
 
Makes abut 4 servings.
 
Suggested Orange Pekoe 

An Indonesian Orange Pekoe tea grown in the northern part of Sumatra. A bold Sumatra tea sometimes used in place of a Ceylon tea when blending several teas together. (Black) Country of origin: Indonesia Type: Bag    Size: 100 g. (Loose Tea)   Price: $14.00 (reg.price)
***Inspired music by “Oleta Adams” – “We Can’t Stay Here” (“Let’s Stay Here – Album)
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Recipe – “Vanilla Milk Tea”

“Vanilla Milk Tea”
Victoria – “the Pleasures of Tea by Kim Waller & Nancy Lindemeyer
 
 
1    cup milk
One 2-inch piece vanilla bean, split
4    teaspoons English Breakfast tea
 
1.    Pour the milk into a small saucepan.   Add the split vanilla bean and bring to a simmer, stirring often.  Remove the saucepan from the heat and let stand until the milk is cool.  Remove the vanilla bean.
2.    Brew the tea according to the package directions.  Pour the tea into warmed mugs and top with the vanilla milk.
 
Makes:  4 to 5 servings.
 
***Inspired music by “Oleta Adams” – “Feelin’ Good” (“Let’s Stay Here – Album)
 
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Recipe – “Soothing Tea”

Inspired music by “Nanette Workman” – “I’m a Woman” (Roots’n Blues – Album)
 
 
“Soothing Tea”
Victoria – “the Pleasures of Tea by Kim Waller & Nancy Lindemeyer
 
1    tablespoon pesticide-free linden leaves and flowers
1    tablespoon pesticide-free chamomile
1    tablespoon fragrant pesticide-free rose petals
 
1.    Pour boiling water into the teapot and set aside for 5 minutes.  Discard the water.
2.    Gently crush the linden leaves and flowers, chamomile and rose petals to release their flavor.  Put them into a tea ball, cover the tea ball and place in the teapot.  Cover with boiling water and let steep for 5 minutes.   
3.    Remove the tea ball from the teapot.  Serve the tea immediately.
 
Makes  4 to 6 servings.
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Recipe – “Melon and Blueberry Sparkle”

“Melon and Blueberry Sparkle”
“Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”
 
6 oz.    Blueberries
            Sugar
2          Tbsps. Water
3          melons
Champagne or sparkling white wine
 
   Wash the blueberries and remove any stems.  Place in a saucepan with sugar to taste.  Add the water and cook slowly until the berries burst and juices become syrupy.  Sieve, pushing as much pulp through as possible.   Chill the puree in the refrigerator.
   Cut the melons in half and scoop out the seeds.  Place a spoonful of the puree in each melon.  Fill with champagne or sparking wine.  Serve immediately.
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Recipe – “St. Clement’s Jelly”

“St. Clement’s Jelly”
“Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”
 
Juice and rind of 2 small lemons
3        oz. Caster sugar
8        fl. Oz. Water
2        tbsps. Gelatin
1         pint orange juice
           Orange or lemon slice for decoration
 
    Combine the lemon rind, sugar and half the water in a saucepan and place over low heat.  Cook slowly until the sugar dissolves.  Leave to infuse for about 30 minutes. 
    Soak the gelatin in the remaining water for about 5 minutes and then dissolve over gentle heat and pour into the sugar syrup.
    Add the lemon juice and orange juice to the syrup and stir to blend all the ingredients and dissolve the gelatin.  Allow to cool completely and then refrigerate until half set.
     Whisk by hand or with an electric mixer until full of very fine bubbles.  Pour into a dampened 1-3/4 pint mould and chill until set.   Turn out and decorate as desired.
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Recipe – “Spirited Apple and Blackberry Mould”

“Spirited Apple and Blackberry Mould”
“Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”
 
1-1/2     lbs. Blackberries
1-1/2     lbs. Apples
3             oz. Sugar
1-1/2     tbsps. Gelatin
4            tbsp. Water
4            tbsp. Calvados or brandy
 
Place the blackberries in a heavy-based pan.  Peel, core and slice the apples and add to the pan.  Bring slowly to the boil and then add the sugar.  Simmer until the fruit is soft.
 
   Soak the gelatin in the water in a small pan.  Dissolve over gentle heat.  Puree the fruit and then strain to remove the seeds.  Push as much of the puree as possible through the sieve.  Stir in the gelatin and the Calvados or brandy and pour the mixture into a 1-1/2 pint mould and chill until set.   – Serves 6 –
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Recipe – “Spiced Carrot and Nut Cake”

“Spiced Carrot and Nut Cake”
“Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”
 
 
8 oz.          Plain flour
2 tsp.         Baking powder
2 tsps.        Mixed spice
12 oz.        Granulated brown sugar
                  Pinch of salt
8 fl. Oz.      Vegetable oil
4                eggs, beaten
12 oz.         Carrots, peeled and grated
4 oz.           Chopped almonds
 
Filling:
4 oz.           Butter
8 oz.           Cream cheese
4 tbsps.       Icing sugar
1 tsp.          Vanilla essence
 
Grease three 8 ” cake pans and place a circle of greaseproof paper in the bottom of each. 
Lightly grease the paper and dredge the inside of the pans with flour.  Tap out the excess.
  Sift the flour, baking powder and spice into a bowl.  Add the sugar and a pinch of salt and make a well in the centre.  Pour the oil and eggs into the well and add the carrots and almonds.   Stir the mixture until all the ingredients are well mixed.
   Divide the mixture between the pans and smooth the tops.  Place the pans in a preheated 375 degrees Fahrenheit oven for about 40 minutes.  Change the position of the pans after about 20 minutes.  When the cakes are done, the centre will spring back when lightly touched.   Allow to cool in the pans for a few minutes then transfer to a wire rack to cool.
   Beat the butter and cream cheese together to soften.  Gradually beat in the icing sugar and add the vanilla.  Beat until light and fluffy.
   Sandwich the layers together with the cream cheese filling.  The top may be sprinkled with icing sugar, if desired.