The Mainstay Inn, a grand Italianate villa built in 1872, is famous for its afternoon tea. Guest Catherine Titus Felix is an expert at the custom and etiquette of Victorian teas and believes it is an ideal venue for entertaining during the holidays. Why ? "All the food can be made ahead," she says. "There's very little last-minute stress for the hostess." Below are recipes for some perfect teatime treats.
Walnut-Date Cheese Ball
Ingredients:
2/3 cup chopped dates
8 oz. softened cream cheese, cut into 1" pieces
8 oz. sharp cheddar cheese, cut into 1" pieces
2 Tbs. rum
2/3 cup coarsely chopped walnuts
Preparation:
In a food processor, combine the dates, Cheddar cheese, cream cheese and rum and process for one minute. Form into a ball and refrigerate for several hours. Press the walnuts onto the top and sides of the cheese ball. Serve with crackers and apple and pear slices.
Note: This can be refrigerated, in a tightly sealed container, for up to two weeks . Yields two cups.
Christmas Cheese Spread
Ingredients:
1/2 cup stuffed green olives, chopped
1 small green pepper, chopped (1 cup)
1 small red pepper, chopped (1 cup)
1/4 cup chopped fresh parsley
1 1/2 cups crumbled blue cheese (6 oz.)
1 cup butter (1/2 pound)
8 oz. cream cheese
1 tsp. paprika
2 drops Tabasco sauce
1 tsp. Worcestershire sauce
Preparation:
Mix the olives and green and red peppers with the parsley. In a food processor , combine the blue cheese, butter and cream cheese. Add the paprika, Tabasco sauce and Worcestershire sauce and process briefly. Stir in the olive mixture. Form into a loaf and chill. Serve with crackers.
Note: This spread can be refrigerated in a tightly sealed container for up to a week. Yields two cups.
Christmas Wreath Cookies
Ingredients:
2 cups butter, at room temperature (1 pound)
2 cups sugar
1 egg
1 tsp. vanilla
3 1/2 cups all-purpose flour
1/2 cup cornstarch
green food coloring
red candy bits or baking decorations
Preparation:
Preheat the oven to 350 degrees. Using an electric mixer, cream the butter and sugar until light and fluffy. Mix in the egg and vanilla. Add the flour and cornstarch and mix until just blended. Stir in the food coloring. Transfer the dough to a cookie press with a star tip. To make uniform wreaths, press the dough out in long strips . Using a knife, cut the dough into 2 1/2-inch lengths. Form each length into a ring . Overlap the ends slightly and press gently. Place the wreaths on three ungreased baking sheets. Decorate them with red candy bits or baking decorations so that they resemble wreaths of holly. Bake for 10 minutes or until firm to the touch. Do not allow the cookies to brown. Cool on wire racks. Yields six dozen.
Oatmeal Fruit Tarts
Ingredients:
3/4 cup butter
1 1/4 cups light brown sugar
1 egg
1/3 cup milk
1 1/2 tsp. vanilla
3 cups quick-cooking rolled oats
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 cup whole-berry cranberry sauce, cheery pie filling or fresh blueberries
Preparation:
Preheat the oven to 350 degrees. Grease 48 miniature muffin cups. Combine the butter , sugar, egg, milk and vanilla in a large bowl. Using an electric mixer set at medium speed, beat until well blended. Combine the rolled oats, flour, baking soda, salt and cinnamon. Mix into the butter mixture at low speed until just blended. Shape the dough by the heaping teaspoonful into balls and drop into the prepared muffin cups. Bake from 10 to 12 minutes or until lightly browned. Do not over-bake. While still warm, press the center of each muffin with the handle of a wooden spoon to form a depression. Fill with the cranberry sauce. Cool completely on a wire rack before removing from the muffin cups. Yields 48 tarts.
Resources Victorian Homes magazine - August 2001 issue, page 35
Y-Visionary Publishing
265 S. Anita Dr., Suite 120
Orange, CA 92868
Phone: 714-939-9991
Toll-free: 800-883-8851
Website:
www.romantichomes.com
Breakfast at Nine, Tea at Four: Favorite Recipes from Cape May's Mainstay Inn
by Sue Carroll (ISBN: 1896511082)
Callawind Publications Inc.
2083 Hempstead Turnpike
PMB 355
East Meadow, NY 11554-1711
USA
Email:
info@callawind.com
URL:
www.callawind.com
Guests Catherine Titus Felix
Food and Craft Editor, Victorian Homes magazine
URL:
www.victorianhomesmag.com
)
)
)
)
)
