B
ridgerton
Inspired Modern Tea Party
Dearest Readers We welcome you to join us for a Bridgerton inspired afternoon tea. While we won’t have the pleasure of dining alongside you (or watching our favorite series with you!), we do hope you will enjoy it with your own companions and share your delightful day with us (be sure to tag us in your photos on Instagram!)
Savouries Zucchini, Asparagus & Roasted Tomato Slab Quiche Cucumber & Pimento Cheese Sandwiches
Scones Sour Cherry Scones Sweet Lemon Pepper Whipped Ricotta Strawberry Thyme Jam
Sweet Chocolate Chai Sandwich Cookies
Tea Hibiscus Ginger Sweet Tea Soda Yours Truly, Chef Carla Hall
A BRIDGERTON INSPIRED AFTERNOON TEA WITH CARLA HALL The table of
CONTENTS ZUCCHINI, ASPARAGUS & ROASTED TOMATO SLAB QUICHE
4
CUCUMBER & PIMENTO CHEESE SANDWICHES
6
SOUR CHERRY SCONES
8
SWEET LEMON PEPPER WHIPPED RICOTTA
10
STRAWBERRY THYME JAM
11
CHOCOLATE CHAI SANDWICH COOKIES
12
HIBISCUS GINGER SWEET TEA SODA
15
Savouries
Savouries
Zucchini, Asparagus & Roasted Tomato Slab Quiche INGREDIENTS
DIRECTIONS
-1 cup zucchini, medium dice, center
Make the pie dough and chill.
seed strip removed
In a medium bowl add chopped zucchini, asparagus and olive oil.
-1 cup asparagus, sliced ¼ inch pieces
Heat a large sauté pan to medium high heat. In small batches, add zucchini and asparagus. Cook for 3 minutes until lightly browned and slightly soft. Place in single layer on a plate and continue until all the vegetables are cooked. Season with salt and pepper. Add in tomatoes and roasted garlic. Let cool.
-½ cup roasted tomatoes, finely chopped -1 tablespoon roasted garlic, finely chopped
Mix eggs and cream. Season with salt and pepper. Add herbs.
-1 tablespoon fresh dill, finely chopped -1 tablespoon mint, finely chopped
Preheat the oven to 400 degrees. Roll out the dough ⅛” thick into a 10x14” rectangle. This is 1½ inches larger than the inside of the baking sheet. Carefully place dough in the pan and press well, especially in the corners. Dock the crust with a fork all over the bottom. Cover with parchment paper and fill with baking weights. Rice or dry beans work well too. Bake for 15 minutes or until dough is opaque. Remove weights and parchment paper. Bake for another 5 minutes to brown slightly. Remove from oven and cool.
-1 tablespoon olive oil -¾ cup swiss cheese, grated -5 eggs -¾ cup heavy cream -Salt and pepper to taste -1 recipe pie dough -9x13 sheet pan
Put together the quiche. Spread the vegetables into the prepared pie crust. Add cheese, then pour egg mixture over. Press the vegetables to make sure they are covered by the egg mixture. Bake for about 20 minutes or until eggs are set. Let cool. Cut in desired size. Enjoy the delicious layers of flavor. SERVING MAKES ONE 9 X 12” QUICHE
TIP: Add the olive oil to your vegetables before you cook them. This is a great way to control the amount of oil so your vegetables do not get over-saturated.