Showing posts with label tea. Show all posts
Showing posts with label tea. Show all posts

Friday, June 28, 2024

Texas Tea

 
I’m going to confess a little something, I’ve really been embracing cocktails lately. I’m not much of a drinker, but occasionally I like to try a new recipe, and I have yet to be let down.


I have never had a Long Island iced tea before, so I don’t know how this compares. I will say that it is really tasty, doesn’t taste like it has alcohol in it at all, and disappeared a lot more quickly than I thought it would. It is so incredibly refreshing on a warm day. Make up a pitcher of these and keep them in your fridge. You can always mix the spirits, simple syrup, and lemon juice, and top it off with Coca-Cola when it’s time to serve. This will be the hit of your barbecue, I guarantee.

Texas Tea

1/2 oz. tequila
1/2 oz. rum
1/2 oz. triple sec
1/2 oz.
simple syrup
1/2 oz. freshly squeeze lemon juice
2 oz. Coca-Cola
Lemon wedge, for garnish

Mix everything together and pour over ice in a tall glass. You will love it!

As an Amazon Associate I earn from qualifying purchases.

Monday, January 22, 2018

A Tea Time Centerpiece


A number of you commented on my tea centerpiece when I showed you my "curious" table (that you can see here), so here's a closer look.
I have had this three-tiered stand for about 30 years. I bought it at a darling shop called Oak Tree Furniture on Historic Main Street in St. Charles. I mourned for weeks when that shop closed more than a dozen years ago. My mother and I used to visit it often, and when I spied this at the center of one of their lavishly decorated tables, I knew I had to have it. It has served me well over the years, largely holding greenery and grapes. But, lately, I've been using it as not only a centerpiece, but also a part of the meal. If you have one of those very popular galvanized metal three-tiered stands, you might consider this as well. I love it when a centerpiece does double duty.
Consider using it as an appetizer tray. You can showcase some of your favorite dishes, and fill them with fruits, nuts, cubes of cheese, small, hot baked appetizers, and use the lower level for small bottles of wine.
You can also use it as a salad tray, serving people a beautiful bed of freshly torn lettuce, and allowing them to choose their toppers from what you feature on your stand. You can use croutons, nuts, sunflower seeds, dried fruit, bacon crumbles, cubes of ham, shredded cheese, whatever you can dream up, you can put on your tray.
For holidays such as Valentine's Day, Easter, Halloween, or Christmas, where sweets are always featured, use it as a sweet tray. For Valentine’s Day, you can fill bowls with flowers, conversation hearts, chocolate candies, and heart-shaped cookies. Candy is in abundance at Easter time, so imagine how cute this would look filled with pastel colored vessels overflowing with jellybeans, chocolate eggs, malted milk eggs, or your homemade options.
The tray could be filled with spooky fun for Halloween. Use colors like black, brown, orange, and amber as your vessels, and fill them with all sorts of Halloween candy. The kids and your family will go crazy. At Christmas time, picture greenery, berries, small bowls of Christmas cookies (snowball are particularly popular), holiday candy, anything colorful and delicious. Now, if you don't have a three-tiered tray, my guess is you're going to be running out to buy one. Click below if you don't have one. They are so much fun to play around with.
Mine here is tea themed. It features sugar cubes of white and Demerara sugars, teabags in a variety of flavors, some squares of Ghirardelli chocolate (that taste so good with tea), some almond cookies, bowls to hold the goodies, cups for drinking tea, and a small bottle of spiced rum to warm up the tea as well as the insides of anyone who consumes it.

I hope you enjoyed looking at my tea tray. Let me know what you do with yours if you have one, or what you plan to do with one if it's in your future.


This post is linked to:

This post contains affiliate links.


Thursday, April 28, 2011

Wedding Breakfast Cream-filled Strawberries

Have you planned your menu for the Royal Wedding yet?  I've planned mine, though it is nothing as lavish as one would expect to suit such an occasion.  No, I took into consideration local time so decided to incorporate breakfast-type things into the menu.  Here's the plan:


Fresh Strawberries Filled with Cream (recipe below)
Egg Salad in Phyllo Tarts
Bacon-Stuffed Cherry Tomatoes
Olive Cream Cheese Spirals
Buttered Radish Finger Sandwiches
Royal Wedding Scones
Multiple cups of strong tea


(Sounds like breakfast, right?  Eggs, bacon, fruit, toast...)  If you've let time slip away and have nothing to serve, these strawberries are delicious, easy, and can turn any occasion into something special.



Wedding Breakfast Cream-filled Strawberries


10 whole large strawberries, hulled
4 ounces cream cheese, room temperature
1/4 cup confectioners' sugar
1/4 t. almond extract
1 t. orange zest
1/3 cup chopped pecans, finely chopped


Cut a thin slice from the bottom of each strawberry so when filled they'll stand upright. Using a small spoon or scoop, hollow out the inside of the strawberry as well as you can.  Removing the hull is going to leave you some room, you just want to create a bit more.


In a mixing bowl, beat together the cream cheese, sugar, extract and zest until combined.  The mixture should be fairly stiff for piping.  Using a pastry bag with the tip of your choice, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries.  Top with additional powdered sugar, if desired. Cover and refrigerate until ready to serve.