TeaTime Special Issue – August 2019

51 Teatime Holidays

Beef Wellington Bites

Makes 15

3 tablespoons unsalted butter,
divided
6 ounces beef tenderloin, cut into
½-inch cubes
3⁄8 teaspoon salt, divided
¼ teaspoon ground black pepper,
divided
2 tablespoons dry red wine
¾ cup thinly sliced fresh mushrooms
1⁄3 cup fi nely chopped sweet onion
1 teaspoon fi nely chopped fresh
parsley
1 (1.9-ounce) package frozen mini
phyllo cups, thawed
Garnish: fresh parsley

• Preheat oven to 400°. Line a rimmed

baking sheet with parchment paper.

• In a large sauté pan, heat 2 table-

spoons butter over medium heat.
Add beef; cook until browned on all
sides. Sprinkle with ¼ teaspoon salt
and 1⁄8 teaspoon pepper; cook until
an instant-read thermometer inserted
in thickest portion registers 165°,
4 to 6 minutes. Add wine, stirring well.
Transfer to a heatproof bowl.

• In the same pan, heat remaining

1 tablespoon butter over medium
heat. Add mushrooms, spreading in
an even layer; cook until browned,
2 to 3 minutes per side. Add onion,
parsley, remaining 1⁄8 teaspoon salt,
and remaining 1⁄8 teaspoon pepper,
stirring until combined; cook until
onion is translucent, 2 to 3 minutes.
Add mushroom mixture to beef, stir-
ring well. Divide mixture among phyllo
cups. Place fi lled phyllo cups 2 inches
apart on prepared baking sheet.

• Bake until heated through, 10 to 15

minutes.

• Garnish with parsley, if desired.
  Serve warm.

MAKE-AHEAD TIP: Beef-mushroom
mixture can be prepared a day
in advance, stored in an airtight
container, and refrigerated until
needed. Fill phyllo cups just before
baking.

Herbed Goat Cheese,

Tomato & Potato Tartlets

Makes 12

1 (14.1-ounce) package refrigerated

pie dough (2 sheets)

2 large eggs, divided

4 to 6 baby Dutch yellow potatoes

1 (8-ounce) package goat cheese

2 tablespoons heavy whipping cream

1 teaspoon fresh thyme

½ teaspoon fi nely chopped fresh

rosemary

3⁄8 teaspoon kosher salt, divided

3⁄8 teaspoon ground black pepper,

divided

½ cup diced plum tomato

1 tablespoon olive oil

Garnish: fresh thyme, fresh rosemary

• Preheat oven to 400°.


• On a lightly fl oured surface, unroll
  pie dough. Using a 2¾-inch round
  cutter, cut 6 rounds from each dough
  sheet. Transfer dough rounds to a
  12-well fl uted mini pie pan*, pressing
  into bottom and up sides. Using the
  large end of a chopstick, press dough
  into indentations in sides of pan. Using
  a fork, prick bottom of crusts 4 times.
  Freeze for 10 minutes.


• In a small bowl, lightly whisk 1 egg.
  Brush beaten egg onto dough rounds.
  Top each crust with a small piece of
  parchment paper, letting ends extend
  over edges of wells. Add pie weights.


• Bake until edges of tartlet crusts are
  golden brown, 10 to 12 minutes. Let
  cool on a wire rack. Carefully remove
  paper and weights. Reduce oven tem-
  perature to 375°.


• Using a French mandoline on the
  thinnest setting, slice potatoes into
  rounds. Place slices in a medium
  microwave-safe bowl fi lled halfway
  with water. Set aside.


• In a medium bowl, beat together
  goat cheese, cream, thyme, rosemary,
  ¼ teaspoon salt, ¼ teaspoon pepper,
  and remaining 1 egg with a mixer at
  medium speed until combined. Fold
  in tomato. Using a levered 2-teaspoon
  scoop, portion goat cheese mixture
  into prepared crusts, and spread in an
  even layer.
  
  
  • Microwave potatoes until pliable,
    approximately 30 seconds. Fold each
    slice in half, then fold them in half
    again, and place 4 slices in center of
    each tartlet. Brush potato slices with
    oil, and sprinkle with remaining 1⁄8 tea-
    spoon salt and remaining 1⁄8 teaspoon
    pepper.
  
  
  • Bake until fi lling is set and crust is
    deep golden brown, 15 to 17 minutes.
    Let cool completely on a wire rack.
    Carefully remove tartlets from pans.
  
  
  • Garnish with thyme and rosemary,
    if desired. Serve warm or at room
    temperature.
  
  
  
  

*We used a Chicago Metallic Professional

(12-well) Mini Pie Pan.

MAKE-AHEAD TIP: Tartlets can be

baked a day in advance, placed in an

airtight container, and refrigerated until

needed. Reheat on a rimmed baking

sheet in a 375° oven for 5 to 8 minutes.

Brie, Winter Fruit &

Chicken Tea Sandwiches

Makes 9

½ cup water

½ cup pear juice, divided

¼ cup jumbo crimson raisins

¼ cup chopped dried apricots

1 teaspoon fresh orange zest

¼ cup fresh orange juice

2 tablespoons dried cranberries

¼ teaspoon ground ginger

¼ teaspoon ground black pepper

1⁄8 teaspoon kosher salt

1½ teaspoons cornstarch

½ teaspoon aged sherry vinegar

4 ounces Brie, rind removed

6 slices wheat bread, toasted

½ pound sliced roasted chicken

breasts

• In a small saucepan, bring ½ cup
  water, ¼ cup pear juice, raisins,
  apricots, orange zest, orange juice,
  cranberries, ginger, pepper, and salt
  to a simmer over medium heat. Cook
  until fruit looks plump and rehydrated,
  approximately 3 minutes.