Mother’s Day is right around the corner. Why not celebrate with a homemade afternoon tea? Our resident chef Kathy Gunst joins Here & Now‘s Robin Young and Jeremy Hobson with recipes, and samples of sandwiches and scones.
Beautiful pink radishes are grated into ricotta cheese and mixed with bright-green spring chives. You can spread this on brown bread, whole grain or traditional white bread, and make open-faced sandwiches or a traditional sandwich — with or without the crust.
The ricotta-radish mixture will keep for two days, covered and refrigerated. Serves 4.
Spread four pieces of bread (white, black, whole grain) liberally with good salted butter. Top with at least four sprigs of watercress, salt and pepper. Top with another slice buttered bread (butter side inside). Cut into quarters (with or without crust) and top with a very thin slice of lemon.
You can make tea sandwiches from any type of bread you like. Traditionally, tea sandwiches are made with crustless, thin white bread but you can use whole grain, rye, dark, black bread or biscuits. The bread shouldn’t be too thick — the sandwiches are meant to be delicate and light.
Tea sandwiches shouldn’t be assembled more than hour before serving or they will get soggy.
Serve an assortment of black, green and herbal tea. Ideally two to three pots, so everyone can choose what they like.
Serve with a small pitcher of milk (or cream), lemon slices, sugar and honey. Fresh mint leaves are a nice touch as well. The tea should steep, covered, for about two to five minutes, depending on how strong you like it and the variety.
If you think scones are supposed to be dry and crumbly, think again.
These pastries are light, fluffy in texture and chock full of the flavor of fresh ginger, crystallized ginger and toasted pistachio nuts. When the scones are almost done baking, you brush them with maple syrup and press on the toasted pistachio nuts.
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