Victorian Tea Society

Recipes

Our recipes will periodically change, so please stop by often!
Contribution of recipes by our wonderful Tea Society Members.

                                   Asparagus Pinwheels

                           8 asparagus, blanched
                                    6 oz cream cheese, softened
                                             4 oz gorgonzola cheese, crumbled
                                  2 tsp fresh thyme, chopped
                                     1 tbs Italian parsley, chopped
                salt and pepper
                              8 slices fresh white bread
             melted butter

                                  Combine cream cheese, gorgonzola, thyme, parsley, salt and pepper.
         Trim crusts from bread and roll flat with a rolling pin.

Spread cheese mixture on bread.
                                              Place an asparagus spear on each slice of bread ( the wider side of bread) and
                 roll up. Make sure ends are sealed. Refrigerate 1-2 hours.
                                   Slice each roll in half, put on baking sheet and brush with melted butter.
                                Broil until lightly browned, turn over and brown opposite side. Enjoy!
                                                           Contributed by our lovely: Sandy Hull

Lemon Curd

                         7 large lemons
       4 eggs
                      1 1/2 cups sugar
                              1/2 cup butter, cut up

                               Shred lemon peel to make 1/4 cup. Squeeze enough
                juice to make 1 1/3 cups. In a heavy saucepan
               combine the juice and sugar, stir in eggs, butter
               and lemon peel. Cook and stir constantly, over
                medium heat (do not boil) until mixture thickens
                                                and coats your spoon, about 8 minutes. Remove from heat and pour
                    into jars. Store in refrigerator for up to 2 months.

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