Saturday, November 17, 2012

Black Hat Tea Recipes: Part III, the Sweet Course

This is the third post with recipes for the Black Hat Tea. Part I, the Savory Course, and Part II, the Scone Course, are already posted. The three sweets were Sparkling Cider Pound Cake, Sweet Potato Tarts, and Lady Grey Tea Cookies. The spouse did all these recipes, I can't take credit.


Sparkling Cider Pound Cake

For the glaze:

1 1/2 cup powdered sugar
1 tbsp. butter
1 tbsp. sour apple schnapps, approximately

In a bowl, cream butter into sugar. Add schnapps one teaspoon at a time, whisking glaze after each addition, until glaze is smooth, and thin enough to dip in. Set aside.

For the cake:

3 cups flour
2 cups sugar
1 tsp. baking powder
1/4 tsp. coarse sea salt
3/4 cup sparkling apple cider
1/4 cup sour apple schnapps
3/4 cup melted butter
1/4 cup canola oil
5 eggs
2 tsp. vanilla extract

Pre-heat oven to 350 degrees. Grease and flour a non-stick mini-bundt pan.

Mix together cider and schnapps. Set aside.

In the bowl of a stand mixture, beat together sugar, oil, and butter until well combined. Add eggs one at a time, beating well after each. Add vanilla extract, beat on high for 3 to 5 minutes, until thicker and lighter in color. Add one third of the flour, beat then add one third of the sour cream and cider mixture, beating until smooth. Repeat, adding baking powder and salt with the second third of the flour.

Spoon each depression of the pan 2/3's full. Bake until golden brown, about 15 to `18 minutes.

Cool on a rack. When cool, trim bottom flat. Dip cakes in glaze.

Sweet Potato Tarts

for the crust:

1 1/2 cup biscotti crumbs
6 tbsp. melted butter

Mix together crumbs and butter until well combined.

for the custard:

2 cups sweet potato, mashed and forced through a sieve
1 12 oz. can evaporated milk
1/2 cup melted butter
2 cups sugar
4 eggs
1/4 tsp. nutmeg

Mix together all ingredients.

Line the cups of a mini-muffin pan with paper liners. Press a thin layer of crust in the bottom of each liner. Fill liners with custard, about 3/4 full. Bake in a 350 degree oven until custard sets, about 20 minutes. Cool on a rack.

In the bowl of a stand mixer, whip together one cup heavy cream and one tbsp. sugar, until cream forms stiff peaks. Fill a piping bag with cream. Pipe onto tarts.


Lady Grey Tea Cookies

for the cookies:

1 cup flour
1/4 cup sugar
1/4 cup powdered sugar
1 tbsp. Lady Grey tea leaves
1/4 tsp. salt
1/2 tsp. vanilla
1 tsp. water
1/2 cup butter

Pre-heat oven to 375 degrees.

In the bowl of a food processor, pulse together flour, sugars, salt, and tea leaves until tea is well incorporated.  Add vanilla, water, and butter. Pulse until a dough forms.

On a floured surface, roll dough very thin. Cut out cookies, place on an ungreased sheet pan. Bake until crisp, about 10 minutes. Cool on a rack.

For the frosting:

Place one cup white chocolate candy melts in a microwave safe bowl. Microwave in 15 second intervals, stirring each time, until all the candy is melted. Brush cookies with a thin layer of the melted chocolate.

Happy Eating!

No comments:

Post a Comment