TeaTime Special Issue – August 2019

(やまだぃちぅ) #1

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.

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