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Archive for Entertaining

TOP PICK OF THE WEEK: Babeth’s Feast Frozen Gourmet Food

If you can’t cook or want to entertain but can’t be both cook and hostess, you can still serve a feast in your own home—no assistance necessary.

As long as you can turn on the oven, you can serve a splendid repast any meal of the day, thanks to Babeth’s Feast gourmet frozen foods.

You can serve them the day they arrive, or put them in the freezer for future feasting

THE FEAST BEGINS…

Elisbeth, founder of Babeth’s Feast, discovered premium frozen food while living in Paris. French people shop daily for fresh ingredients to cook.

But they also frequent frozen food specialty stores. Elegantly prepared frozen foods enable them to serve more elaborate meals, just by turning on the oven.

To eat at home and entertain friends in style, she began to purchase frozen hors d’oeuvres by the dozen to host effortless cocktail parties. On weekends, she created elaborate brunch buffets from frozen breakfast pastries, meats, soups, quiches and desserts.

She became a champion of the power of flash-frozen foods to provide the flavor, quality, connection and convenience that busy people need.

To these prepared foods she added her own salad and wine, and friends never suspected the food was ready-made. These Sunday gatherings became known as “Babeth’s Feast.”
 
…BUT NOT IN THE U.S.A., UNTIL…

Upon moving to New York, Elisabeth was chagrined that no elegant frozen-food store could be found. She—and the entire European expat community—really missed that easy option.

Ordering in just couldn’t compare, and calling a caterer was cost-prohibitive.

Wanting the ease, the spontaneity and the quality selection, Elisabeth/Babeth decided to bring a premium frozen food store to her new hometown. After careful sourcing and extensive recipe development, she opened Babeth’s Feast, a shop on the Upper East Side.

And on the Internet.

Whether for fancy entertaining or simpler dinners for every day, you can dine as if you had a cook. (You do: Babeth and her team.)

A selection of 300 dishes span breakfast, brunch, lunch, cocktails and dinners.

   

Babeth's Feast Brunch

Babeth's Feast Appetizers

Brunch with your favorite dishes, and no effort except heating. [2] Fine hors d’oeuvres with cocktails couldn’t be easier (photos courtesy Babeth’s Feast).

 
The recipes range from popular crowd pleasers and kid pleasers to more sophisticated foodie fare.

And it’s proof that you can’t tell the difference between flash-frozen foods and made-from-scratch (we challenge you, Gordon Ramsay!). They deliver flavor, quality and convenience to fine dining* at home.

So claim full credit for yourself, or let guests in on your secret. Babeth endorses both options.
 
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*It doesn’t have to be “fine.” There are plenty of choices for people who prefer mac and cheese, burgers and fries.

 

Babeth's Feast Dinner

Salmon Dinner

Did you make this rack of lamb dinner? Or this family-friendly salmon? Sure you did: You turned on the oven, didn’t you? (Photos courtesy Babeth’s Feast).

 

WHAT WE ATE

We received the gift of an entire feast for THE NIBBLE team:

  • Hors d’oeuvre, four types warm from the oven
  • Carrot and coconut soup (so popular, it’s currently sold out)
  • Sea bass with miso sauce
  • Rack of lamb with red wine sauce
  • Desserts: chocolate soufflé and lemon tart
  •  
    For dinner alone, there are 15 meat and poultry choices, 10 fish and seafood choices, numerous sides from prepared vegetable dishes (Butternut Squash Crumble, Cauliflower Gratin), 10 different types of potatoes, 13 plain vegetables and 11 grains.

    Desserts are individual portions, from American favorites like lava cake, chocolate soufflé and lemon meringue tartlets, to French pastries like Opéra Gâteau.

    There are dairy-free, gluten-free and vegetarian options.
     
    Can’t decide?

    There are samplers in every category with the three best-sellers.

    You can get servings for one, for a group, and kids portions.
     
    HOW TO ENJOY YOUR OWN BABETH’S FEAST

    NYC store: 1422 3rd Avenue between 80th and 81st Streets, Manhattan

    Website: BabethsFeast.com

    Phone: 1.877.968.3327

    See more food photos at Facebook.com/BabethsFeast.

     
     
    GIVE THE GIFT OF BABETH’S FEAST!

    It’a a terrific gift for birthdays, anniversaries, new baby parents, new movers, and anyone who’d enjoy fine dining at home.

    Mother’s Day, Father’s Day, Valentin’s Day, and other times when you want to spend time with people instead of the stove.

    And as a holiday gift?

    Just yesterday, as we were describing Babeth’s Feast to a friend, she said: “Give me the URL. [The adult kids] send us Omaha Steaks every year for Christmas and we’d like something else.”

    And yes, we’d like MORE!

      

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    TIP OF THE DAY: Oktoberfest Party Beer Tasting

    Dogfish Head Punkin Ale

    Soft Pretzels Recipe

    [1] Pumpkin ales and beers can be found from late September through year-end, “while supplies last” (photo courtesy Dogfish Head Brewery. [2] Bake a batch of soft pretzels to go with the beer (photo courtesy Taste Of Home).

     

    We received this beer menu from Empire City Casino, in the suburbs of New York City, part of their Oktoberfest celebration:

    1. Spaten Lager
    2. Spaten Oktoberfest
    3. Goose Island Oktoberfest
    4. Franziskaner Hefe-weisse
    5. Coney Island Freaktobefest
    6. New Belgian Cranberry Pumpkin
    7. Two Roads No Limits Hefeweizen
    8. Captain Lawrence Pumpkin
    9. Victory Fest Beer
    10. BitBurger Pilsner
    11. Bells Best Brown
    12. Southern Tier PUMPKING
    13. Warsteiner Oktoberfest
    14. Badass Apple Cider
    15. Atwater Blueberry Cobbler
    16. Dogfish Head Pumpkin Patch
     
    They’ll be served with German-inspired foods, from brats and soft pretzels to schnitzel hoagies.

    While we don’t gamble, we do drink craft beer; and we’ve had only one beer on the list. The solution was simple:
     
    HAVE AN OKTOBERFEST CRAFT BEER TASTING PARTY

  • Craft brews with fall themes offer many choices.
  • For cider devotees, have an “Oktoberfest” cider tasting with fall-themed ciders: Angry Orchard Crisp Apple, Hop‘n Mad Apple Ginger, Cinnful Apple; Woodchuck’s Just Like Apple Pie, and others.
  • For Halloween, focus on Halloween beers and ciders.
  •  
    While the original Oktoberfest in Munich runs for two weeks, through mid-October, you can hold a party anytime in October.

     
    Unlike the beers at the Munich Oktoberfest, which represent just six breweries, you can try all the craft beer you can find, along the themes of:

  • Fall beer styles: brown ale, Dunkelweizen, English pale ale, harvest ale*, Märzen/Oktoberfest beer
  • Fall flavors: cranberry ale and kriek, nutty brews, pumpkin beer and ale
  • Halloween beer: It’s all in the name and the label design: Black Death, Ichabod, The Fear, Ghost Stories, Howling Wolf, Krieky Bones, Wytchmaker, Zombie Dust, etc.
  •  
    ________________
    *Harvest ale is not a defined style of beer, but a common name for different beers brewed for fall harvest celebrations and general consumption.

     

    HOW TO PLAN THE OKTOBERFEST PARTY

    1. DETERMINE THE ATTENDEES. Then determine how much beer you need. If you’re not buying all the beer yourself assign a brand to each person. The easiest way to do this is to have attendees scout out options and let you know what they’d like to contribute.

    Provide juice glasses or 4-ounce disposable cups. The idea is to taste smaller amounts of 10 beers, not to drink 10 bottles of beer.

    2. DECIDE ON THE FOOD. Brats, sauerkraut, soft pretzels (recipe) and mustard will do the trick. If anyone asks if they can bring food, German potato salad, Blaukraut (red cabbage sauerkraut) or a dessert (see #4 below). Or, they can bake soft pretzels. Here’s more about Oktoberfest food.

    3. BUFFET OR SIT-DOWN? The choice is yours. Be sure to have soft drinks, a non-alcoholic cider or punch, or other alternative to keep blood alcohol levels down.

    4. DECIDE ON DESSERT. Easy-to-make or -find desserts include the Berliner (a jelly donut sprinkled with powdered sugar), Black Forest cake, carrot cake, cheesecake here’s a no-bake pumpkin cheesecake), Gugelhupf (Bundt cake—here’s an apple streusel Bundt cake recipe), Lebkuchen (spice cookies—gingerbread is fine, along with a gingerbread dip), Linzer cookies or torte, pfeffernüsse (spice cookies with black pepper), strudel, stollen (fruitcake) and our favorite German treat, chocolate-covered marzipan.

    5. PLAY GERMAN MUSIC. See if anyone already has Oktoberfest music (there’s plenty of it on Amazon). Polka music, which originated in Bohemia (the modern Czech Republic), will also work. If you’d prefer German rock, here are the Top 10 German rock bands.

    6. BONUS: Consider a small prize for the best German folk clothing: Lederhosen or a dirndl skirt and apron.

    Some German mustard or Weisswurst†, perhaps?
     
    ________________
    †Weisswurst is the famous Bavarian white sausage made from ground veal and pork.

     

    Freaktoberfest Pumpkin Ale

    Samuel Adams Cranberry Lambic

    [3] Freaktoberfest Pumpkin Ale adds a layer of flavor with espresso beans (photo courtesy Coney Island Brewing Company). [4] You can even find cranberry beer, like this lambic from Samuel Adams (photo courtesy Boston Brewing Company).

     

      

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    TIP OF THE DAY: Plan A Dinner With Gujeolpan

    Gujeolpan

    Gujeolpan Platter

    Gujeolpan Pancake

    [1] Classic gujeolpan in a nine-sectioned octagonal plate (photo Jamie Frater | Wikipedia). [2] A beautiful non-traditional presentation at Siwhadam restaurant in Seoul. [3] Ingredients in the pancake (photo courtesy TheBeauti4.Blogspot.com).

     

    For a first course or a main dish, pass the gujeolpan.

    The what?

    In Korea, gujeolpan (gu-JOLP-an) is the name of a sectioned serving plate that holds nine different foods: eight delicacies and a stack of crêpe-like wheat pancakes (jeon)in the center, used as wraps. The shape that purportedly resembles a flower.

    Gu is Korean for nine, jeol is selection and pan is the plate. The idea is to present foods that represent different foods artistically: different textures and colors. Foods are separated by color and ingredients, and comprise various preparations of mushrooms, seasoned vegetables (bean sprouts, carrots, leeks, radishes, etc.).

    Today, it’s a special-occasion dish, served at banquets and weddings, and available at restaurants that specialize in it.
     
    HISTORY OF GUJEOLPAN

    An elaborate presentation, gujeolpan is one of the most beautiful centerpiece Korean dishes, colorful and aesthetically appealing. It was once available only to nobility. Today you can have it at Korean restaurants that specialize in ancient foods (and where it can be quite pricey), or make a version of it at home with modern recipes.

    The octagonal plate of yore is still used to present them; although these days any shape of platter or unsectioned dish can be used. The traditional ebony covered box can be replaced with a plastic version. There are also sectioned metal boxes, and ceramic or glass plates with depressions for the food.

    Gujeolpan dates back at least to the 14th century, and has become closely associated with the Joseon kingdom that lasted from 1392 to 1897 (when the country was officially renamed the Korean Empire).

    The plate can be quite elaborate, with a carvings, gold or brass embellishments and (for the very wealthy) gem encrustations.

    But you can create your own, and have fun with it as an appetizer, first course or light dinner.

    Might we add: It’s also a better-for-you, lower-calorie dish of fun?
     
    HOW TO EAT GUJEOLPAN

    As with Peking duck and other pancake-based Asian dishes, each person takes a pancake and fills it with the ingredients of choice. The ingredients are drizzled with sauce or other condiment, then rolled and eaten.

     

    HOW TO MAKE GUJEOLPAN

    If you have an Asian market, head there first to see what’s available. Otherwise, your produce store or supermarket will be a source of inspiration.

    But you can use anything you like. It’s very easy to pickle vegetables, for example; and you need only one meat and one fish.

    Create a balance of colors: brown, green, red, white, yellow. Consider:

  • Baby spinach, steamed and dressed with a bit of sesame oil
  • Bay scallops, marinated
  • Bean sprouts
  • Jeon (see note below)
  • Meat: lamb, pork, poultry, tofu, grilled or teriyaki, julienned
  • Mushrooms, marinated (we especially like enokoi and chanterelles)
  • Raw fish, thinly-sliced or cubed (fluke, salmon, tuna)
  • Salmon roe (ikura)
  • Seafood, raw (clams) or lightly cooked (crab, shrimp, squid, etc.)
  • Shredded or julienned carrots, cucumber, daikon/radish, scallions, seasonal (e.g. asparagus, ramps, sea beans), zucchini
  • Pickled cocktail onions, garlic, green beans or haricots verts (first cut to bite size)
  •  
    Non-Traditional Items

  • Baby arugula or watercress
  • European vegetables: endive, fennel, squash, etc.
  • Mayo-bound salads: crab, egg, potato, tuna, etc. (small dice)
  • Microgreens
  • Grilled or roasted vegetables
  • Sweet gherkins
  • Tartare: beef, salmon, tuna
  • Et cetera, et cetera and so forth
  •  
    Plus

  • Condiments on the side, e.g. chili paste, herb mayonnaise, horseradish, shredded basil, etc.
  • Korean mushroom and/or mustard sauces (recipes), soy sauce with vinegar
  •  

    Gujeolpan Plate

    Guljeopan Recipe

    Gujeolpan Recipe

    [4] A modern gujeolpan plate in metal with removable sections (photo courtesy Korea.net). [5] This plate has less than nine sections, but it works (photo courtesy Jungsik | Seoul). Or, repurpose a Passover plate. [6] You can use any plate (photo courtesy MarooDining.com.au).

     
    You can serve extra dishes, and fusion dishes; for example, beets, Japanese kimchi or gourmet sauerkraut (we’re crazy about Farmhouse Culture, which makes sauerkraut in Classic Caraway, Garlic Dill, Horseradish Leek, Smoked Jalapeño and Spicy Wakame Ginger).

    You can use a substitute for the pancakes (see next section).

    The biggest challenge is knife skills: slicing the ingredients thinly. On the other hand, this is an opportunity to practice your knife skills.

    Don’t forget the chopsticks!
     
    MAKING THE PANCAKES

    Here’s a recipe for traditional gujeolpan pancakes.

    You can also substitute:

  • Crêpes
  • Mu shu pancakes (recipe)
  • Nori (toasted seaweed)
  • Wonton wrappers
  • Other flexible wrap
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    TIP OF THE DAY: 10+ Uses For A Trifle Bowl

    English Trifle Bowl

    English Trifle Bowl

    Peanut Butter Trifle

    Homemade Edible Arrangement

    [1] A classic English trifle (photo courtesy JoyCooks.Blogspot.com). [1] This modern trifle combines peanut butter pudding and pretzels. [3] A good-for-you substitute. Move over, Edible Arrangements (photos #2 and #3 courtesy Pampered Chef).

     

    Trifles are one of the easiest desserts you can make—and impressive to present. Most of the ingredients are purchased ready-to-use, with only custard or other pudding requiring a few minutes of preparation.
     
    WHAT’S A TRIFLE?

    A trifle is a layered British dessert of fruit, sponge fingers or sponge cake soaked, custard, and a topping of whipped cream. Other ingredients can be added (gelatin/Jell-O, cookie crumbs) and the cake can be soaked in alcohol.
     
    TRIFLE HISTORY

    Trifle is an evolution of a fruit fool, a dessert that probably originated in 15th -century Britain. Puréed stewed fruit was swirled with sweet custard.

    The classic was (and is) gooseberry fool, but seasonal fruits—apples, berries, rhubarb—were also used.

    Other countries have their own versions that followed the British concept. In Italy, for example, zuppa inglese, a layering of liqueur-soaked sponge and custard, appeared in the late 19th century.

    The first known reference to a trifle appears in 1585 in a cookbook, The Good Huswifes Jewell. It was flavored with sugar, ginger and rosewater (a recipe for the well-do-do, as sugar and spices were costly).

    The trifle evolved to include a layer of crumbled biscuits (cookies) and alcohol-soaked sponge cake or sponge fingers (ladyfingers) as the bottom layer. Brandy, madeira, port and sherry were used to soak the sponge.

    When powdered gelatin* became available in 1845, a layer of fruit “jelly” was added to recipes.

    As was so common among the fashionable in Renaissance Britain, France, and other European countries, new foods engendered new styles of dishes and flatware. For trifles, a straight-sided pedestal glass bowl showed off the beauty of the layers.

    Today, many people prefer bowls without the pedestal (easier to store), and modern ingredient layers that range from layers of chocolate cake, peanut butter pudding, pretzels and Oreos.

    Glass bowls with or without a pedestal are used for other desserts and can also be repurposed. Anyone who owns a straight-sided glass bowl has already figured out how to use it for layered dips, layered salads (fruit, green, pasta) and as a fruit bowl.

    It can serve as anything from a bread basket (nice with muffins at brunch) to a chip bowl.

    Here are more ways to use a trifle bowl. Thanks to Pampered Chef for some of these ideas and photos.

     

    OTHER USES FOR A TRIFLE BOWL

  • Candle Holder. A trifle bowl can make a candle holder with lots of flair. Just place a flame-proof base inside the bowl, place a pedestal candle on top, then fill around the base with any festive decoration: pretty stones, marbles, nuts, wine corks, wood chips. TIP: For the dinner table, use an unscented candle.
  • Centerpiece. For fall, fill the bowl with apples, chestnuts, dried wheat, gourds, Indian corn, mini pumpkins or a combination (photo #4). For the holidays, use candy canes, ornaments, pine cones, or mini evergreen trees (photo #5). For summer: sand and seashells, topped by a starfish. With any season, you can also place that pedastel candle in the center.
  • Desserts. Nouvelle trifle: Think of how to expand beyond the classic. Butterscotch pudding and pretzel layers? Banana pudding and ‘Nilla Wafers? Oreos and whipped cream? Baked Alaska? It’s so much easier to layer the cake and ice cream. Use a kitchen torch to brown the meringue. Or create a stunning fruit salad, either in colored layers or like the one in photo #3.
  • Drinks. Serve party punch or even ice cold shrimp cocktail. It makes a great visual impact that doesn’t require any additional decoration. Beautifully presented food speaks for itself!
  • Flatware. For buffets, wrap the flatware in napkins and present them in the bowl.
  • Flower Vase. Grab a bouquet or two of your favorite blooms and arrange them in the bowl. To hide the stems, try filling the vessel with rocks, fruit, or even crushed ice. Not much of a florist? No worries: Decorating your table with a few vases that have the same flower in the same color creates a pretty, modern look.
  • Ice Bucket. Make it the centerpiece of your drink station. Mini bottles of wine or champagne look just plain adorable displayed in the bowl.
  • Parties. Fill them with anything, from candy to party favors.
  • Punch Bowl. A smaller punch bowl can contain a mocktail version for those who don’t want alcohol (photo #6).
  • Snacks. Chips, pretzels, Chex Mix, etc.
  •  
    What else?

    We look forward to your suggestions!
     
    ________________
    *Gelatin was first extracted by boiling animal bones, in 1682. But this laborious process was only undertaken in large kitchens with staff to prepare it. While gelatin is pure protein, it is colorless, flavorless and odorless, so it also needed to be enhanced for serving.

     

    Fall Centerpiece

    Christmas Centerpiece

    Trifle Bowl For Punch

    [4] Fall centerpiece. [5] Christmas centerpiece. [6] Punch bowl (all photos courtesy Pampered Chef).

     

      

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    TIP OF THE DAY: Tea Party Ideas, Part 2

    Tea Sandwiches

    Modern Tea

    Tea Party Crostini

    [1] Tea can be classically staged, like this one from Tea Time Magazine, or [2] modern service, like this at the Langham Palace | New York. Instead of classic British tea sandwiches on crustless bread, you can substitute tartines—French open-face sandwiches—or Italian crostini. Here’s a close-up from Honestly Yum.

     

    Yesterday we tendered the idea of a monthly tea party. That list covered January through July. Today: the rest of the year.
     
    AUGUST TEA PARTY

  • Iced Tea Party. What could be more refreshing in the dog days of summer than a iced tea with strawberry shortcake scones topped with vanilla ice cream? Offer guests the choice of black, green and herbal iced teas, with lemon and lime slices.
  • Iced Tea & Sorbet Sundae Bar. Cut up the many luscious fruits in season and create a fruit salad bar. Sorbet is half the calories of ice cream and frozen yogurt.
  •  
    SEPTEMBER TEA PARTY

  • Teen Tea Party. Take your teenager (or someone else’s) out for a tea experience and ask him or her to bring a friend. Share your love of tea and some good conversation as you give them a glimpse of the past and a custom enjoyed by everyone from kings to common folk.
  • Book Exchange & Tea Party. Ask everyone to bring a favorite book that they’ve read and are ready to trade. Each person gives a two-minute presentation about why they loved the book. Names are drawn from a hat and each participant selects his/her new book in the order the names were drawn.
  •  
    OCTOBER TEA PARTY

  • Tea O’ween. Celebrate Halloween for the whole month of October with cinnamon spice tea, pumpkin scones and midnight chocolate double layer cake. Try Constant Comment, the original American spiced tea recipe invented by Ruth Bigelow (available in supermarkets and from BigelowTea.com). Decorate your midnight chocolate cake with candy corn or other favorite Halloween candy; or serve midnight chocolate cupcakes and provide different Halloween candies so guests can decorate their own.
  • Harvest Tea. Serve fall harvest foods for tea: pumpkin muffins, apple pie, nut tarts, cookies or nutted cream cheese sandwiches on zucchini bread.
  •  
    Bonus: Provide oranges, pomanders and optional ribbon, and let guests make their own party favors: pomanders!
     
    NOVEMBER TEA PARTY

  • Pumpkin Tea. Start Thanksgiving early with a “Pumpkin Tea” consisting of pumpkin bread, pumpkin cake, pumpkin chocolate chip cookies, pumpkin pie, pumpkin muffins and pumpkin scones. Have a some cranberry scones or muffins for those who don’t like pumpkin. Serve your favorite black tea, or try the Pumpkin Spice Tea from Bigelow Tea, Zhena Gypsy Tea (organic, Fair Trade and KSA kosher) or Dragonwater.com (rooibos).
  • Thankful To A Tea. No matter how busy we are, we all can lend a hand, and we all could use one. In the spirit of Thanksgiving, host a “Wish List Tea.” All the participants submit in advance one reasonable request they hope someone else in the group can fulfill. It can be a night of babysitting, a bicycle, the loan or donation of a black cocktail dress or size 9 red pumps, someone to explain home equity loans, etc.
  •  
    DECEMBER TEA PARTY

  • Tea & A Christmas Tree. ‘Tis the season to enjoy cinnamon spice tea with your favorite holiday goodies. Invite friends over to enjoy your tree, or decorate with a couple of non-denominational poinsettia plants. ‘Tis also the season to call people you haven’t been in touch with in a while, and mix new friends with old.
  • Chari-Tea. Help your favorite local cause. Ask friends to bring something to donate—“like new” clothes that they no longer wear, some canned goods, toys and books for the hospital waiting room—whatever your cause can use (call them and ask).
  • Boston Tea Party. The Boston Tea Party took place on December 16, 1773. This and a second “tea party” on March 7, 1774 were a prelude to the Revolutionary War. In honor of American Independence Day, you can hold a commemorative “Boston Tea Party” with the kind actually destroyed on that day. It was Britain’s oldest tea merchant, Davison, Newman & Co., whose tea chests were dumped at the first event. Still in business, the company sells Boston Harbour Tea (certified kosher), a blend of Ceylon and Darjeeling teas. Or, simply dump loose leaf tea “overboard” into a tea pot as you read the story of the Boston Tea Party. Serve colonial cookie favorites: benne cakes (sesame cookies), coconut macaroons, gingersnaps, jumbles, molasses cookies and sugar cookies.
  •  

    WHAT TO SERVE AT TEA PARTY

    Perhaps the most fun of planning a tea party is deciding on the goodies. Just search online for “tea party recipes” and you’ll find enough for a lifetime of teas. The basic categories:

  • Cake. Here’s your opportunity to serve special things that most people don’t have often enough. They can be simple, from sponge cake to layer cake to bite-size madeleines and individual cheesecakes. Should you serve your “Death By Chocolate” cake or rich chocolate brownies? It’s a personal choice. We prefer to keep tea on the light-to-medium side, since, after all, dinner is in a few hours.
  • Tarts or tartlets. Fruit tarts and lemon tarts rule! You can make them quickly with tart shells and fruit curd. Tortes Almond, chocolate and linzer tortes are popular and less rich than layer cakes.
  • Cookies. Tea is a wonderful reason to get out your favorite cookie recipes: butter cookies, gingerbread or gingersnaps, linzer cookies, shortbread—the sky’s the limit.
  • Scones.
  • With curd or jam and clotted cream, they’re a classic favorite. It’s easy to bake your own moist scones with gourmet mixes from King Arthur Flour or other quality producer. They also sell gluten-free mixes.

  • Tea Sandwiches. These can be as simple or elaborate as you like. In the top photo, the sandwiches are simply ham and radishes, with spreads. The key to tea sandwiches is smaller size and fanciful cuts. Triangles and finger sandwiches are easiest, but get out your cookie cutters and go to town.
  •  
    Healthier Tea Party Foods

  • Lower-Sugar, Unfrosted Cakes. Angel cake, Bundt cake, carrot cake, sponge cake and zucchini bread, among others, have fewer calories than frosted cakes. They also can be with a heart-healthy oil instead of butter. butter—and no frosting. You can serve them with fruit purée (sweeten with a dab of agave) and/or Reddi-Wip, which has so much air that it has just 15 calories.
  • Pavlovas. These meringue cups (egg whites and sugar only, lots of air, no fat) filled with fresh fruit or brandies fruit. If it’s winter and the fruit selection isn’t great, citrus salad with mint is delicious!
  • “Slender” Tea Sandwiches. On Whole Grain Bread Slice bread ultra-thin and serve with healthy spreads: hummus, tuna and olive tapenade, turkey with marinated cucumbers and curried yogurt spread instead of mayonnaise.
  •  

    Sandwich Cake

    Sandwich Cake Slice

    [4] This beautiful sandwich cake yields a wedge [5] of savory sandwich. Here’s how to make it from AmusesBouche.fr.

  • Fruit With Diet Yogurt Dip. Cut up fruit and serve with a dip made of fat-free yogurt, no-cal sweetener and cinnamon. If you don’t want to use a noncaloric sweetener, use agave syrup. The glycemic index is 21 compared to sugar (65) honey (56) and maple syrup (58). Baked Apples Bake apples with a bit of agave syrup—it’s very sweet, so a little goes a long way. Cinnamon and nutmeg provide wonderful seasoning.
  • Crudités. Low-calorie and fiber packed, serve a platter of raw or blanched vegetables with a yogurt-herb dip.
  •  
    TEA PARTY ETIQUETTE

    Etiquette expert Arden Clise erases common ideas of “proper” tea behavior. She says:

    “People often think proper tea drinking means sticking your pinky out. That’s actually rude and connotes elitism. It comes from the fact that cultured people would eat their tea goodies with three fingers and commoners would hold the treats with all five fingers. Thus was born the misguided belief that one should raise their pinky finger to show they were cultured. Tuck that pinky finger in.”

    Find more of her comments at CliseEtiquette.com.

      

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