70TH BIRTHDAY TEA

Celebrating my 70th Birthday all month including this tea party which was prepared

by two teams!!  One team headed by my daughter with the two older girls and another headed by a friend with the two youngest girls.  I had prepped the sandwich fillings in advance and baked the blueberry scones plus lemon curd, but everyone pitched in to put all my favorites together.

SCONES

BLUEBERRY SCONES: Combine 2 c flour, 1/3 c sugar, 1 tsp baking powder, 1/4 tsp baking soda

and1/4 tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs. Add 1/2c fresh blueberries. Combine an egg and 1/2c yogurt until well blended, and then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together. Divide dough in half and pat out each into a 1/2 inch thick circle and cut into 6-8 wedges. Place on greased baking sheet, brush with yogurt and sprinkle with sugar.  Bake at 350 degrees for 12-15 mins or until golden brown.

EASY LEMON CURD: Combine zest of 3 lemons and 1/2c fresh lemon juice in a 4-cup microwave safe bowl.  Whisk in 3 eggs, 1c sugar and 1/2c melted butter until well blended. Heat in microwave for 1 minute then whisk again and repeat 3 times so that it has cooked a total of 4 minutes.  The curd will thicken and puff as it cooks. Cover and chill in fridge where it will keep for 1-2 weeks.

SWEETS

The teams made the sweets first  - one team making the chocolate dipped fruit and the other making the banana balls.

BANANA BALLS:  Cut bananas into bite-sized pieces, then dip balls in vanilla yogurt and roll in shredded coconut.  Refrigerate for several hours before serving.

CHOCOLATE DIPPED FRUIT SLICES

• green apple slices dipped in chocolate, rolled in crushed peanuts
• mandarin oranges, dipped in chocolate and sprinkled with sea salt

SAVORIES

Next was the assembling of the savories.  The teams made two alternatives with each filling - one on bread and one that was gluten free!

CHICKEN CHUTNEY SANDWICHES: Combine 8oz cream cheese, 1/4c chopped green onions & sweet red pepper in a food processor.  Add 1 tsp curry powder, 1tsp Worcestershire sauce, ½ of a 9oz jar Mango chutney, 1/4c toasted sliced almonds and 1 c cooked chicken.  Spread between slices of cinnamon raisin bread, trim crust and cut into 4 triangles or stuff mini peppers cut in half.

CUCUMBER TEA SANDWICHES: Core, peel and finely chop a cucumber then add salt and place in a strainer overnight to remove as much liquid as possible. Blend 8oz cream cheese, 1 chopped green onion and 1Tbs fresh dill. Add chopped cucumber, salt and pepper. Place on bread rounds or cucumber slices.  Garnish with fresh dill.

EGG-OLIVE TEA SANDWICHES: Hard boil 6 eggs, shell and cool.  Chop the eggs and combine with 1/4c mayonnaise, 1tsp Dijon mustard, salt and pepper.  Add 10 chopped stuffed green olives. Spread between slices of multi grain bread, trim crust and cut into 4 triangles, or place in hard boiled egg half.  Garnish with paprika.

Finally we all enjoyed the fruits of their labor served buffet style together with two caffeine free teas - Honey-Bos (50-50 blend of Honeybush and Rooibos) and Wild Maine Blueberry (an all-natural tea my daughter brought back from their 20th Anniversary Trip).

“Do not forget to entertain strangers, 

for by so doing some people have entertained angels without knowing it.”

I Corinthians 10:31  

GINGERBREAD TEA PARTY

It’s the time of year for traditions and making a gingerbread house is one of my favorites.  Our family used to make one each Christmas with a different theme each year.  Hosting a gingerbread house tea party allows a time to enjoy friends and create a miniature version to take home or give as a gift.  Great for grandkids and older kids-at-heart too!!

Each guest will make their own miniature gingerbread house and create something unique and beautiful.  Here is the list of ingredients and instructions:

 

EASY GINGERBREAD HOUSES
Royal Icing
quart size zip lock bag (to pipe icing)
6 graham crackers/house
candy to decorate
8” cardboard circle wrapped in foil/8” scalloped cake decorating circle

            1. In advance (at least the day before), make royal icing and build the houses.  Place royal icing in bags for each participant (set these aside) plus one for building.  Cut a small hole in one corner of your building bag – you can always make it bigger if necessary. 

ROYAL ICING
3 egg whites
1/2tsp cream of tartar
1lb sifted powdered sugar
               Beat egg white and cream of tartar until frothy, then gradually add powdered sugar until mixture is very stiff.  Keep covered with a damp towel, because it dries very quickly or place in individual quart zip lock bags.

            2. Build the houses for each participant – they need time to dry and harden before decorating.  Cut graham crackers with a sharp knife: 3 halves for the base and sides, 2 whole with upper section cut to a point for the ends and 2 whole for the roof.  Glue (with icing) the base to the circle, add all four walls, gluing together at edges and take a break – have a cup of tea!  Finish by adding the roof with icing glue and then set them all aside to completely harden for the party.

            3. On the day of the party, place candy in dishes down the center of the table and place gingerbread houses and icing bags at each place setting.  Here is a list of some candies and items that may be used to decorate – include several with suggested uses:

Roof shingles: Necco Wafers, crunchy square cereal, sugar-coated shredded wheat cereal
Doors: Andies Mints, wafer cookies
Windows: peppermints, gumdrop rings, square pretzels
Pillars: candy canes, pretzel sticks
Brick: Red licorice bites
House Decorations: M&M, gumdrops, junior mints, jelly beans, cinnamon red hots
Fence: pretzel twists, gum drops
Stepping stones: vanilla wafers, peppermints
Shrubs: spearmint leaf jelly candies

Optional: Serve this refreshing iced tea and dip to use up the extra graham cracker pieces and prevent nibbling on the decorations!

Iced Tea with Ginger, Mint and Honey
6c water
1/4c ginger, peeled and sliced
2Tbs green rooibos tea in a muslin bag
1/2c mint leaves plus extra to serve
1/3c honey
1 lemon
               Combine the water and ginger slices, then bring to a boil.  Add tea and mint, cover and steep 15 minutes.   Strain, mix in honey and juice of half a lemon.  Cool before refrigerating.  To serve, thinly slice remaining lemon, add to glass with ice and tea plus a sprig of mint.

Gingerbread Cheesecake Dip: Beat 1-8oz cream cheese until smooth, then add 1/4c brown sugar, 1/4c powdered sugar and 3Tbs molasses until smooth and combined.  Add 1tsp ginger, 1tsp cinnamon and mix until combined.  Add 1 1/2c fresh whipped cream and beat until combined.  Chill until ready to serve with graham crackers or on scones. Dip can be stored in an airtight container for up to 1 week in the refrigerator.

            4. Turn on festive music and let the creative decorating begin!

After the creations are finished, have everyone clean up the area and set the table for tea using the unique miniature houses down the center of the table.  Pick and choose from these ginger inspired recipes according to time and participants:

SOUP

Creamy Coconut Carrot & Ginger Soup
10 large carrots, peeled and chopped
1 medium onion, chopped
3-­4 inch long fresh ginger root, chopped
1 tablespoon oil
1 can coconut milk
4 cups water
               Place chopped vegetables and ginger in bowl, coat with oil and place on cookie sheet.  Roast at 400 degrees for 30 minutes or until tender.  Blend the vegetable mixture with a combination of coconut milk and water and puree until smooth and creamy.  Warm gently and serve.

SAVORIES

Fresh Veggie Rolls
1 avocado, sliced
1 medium carrot, sliced into matchsticks
1/2 cucumber, sliced into matchsticks
red leaf lettuce
8 round rice paper sheets
8 ounces of rice/soba noodles
               Cook rice noodles according to package, rinse and set aside.  Fill a large, wide bowl, halfway with warm water. Place a clean towel onto a flat surface next to the water bowl.   Take a piece of rice paper, dunk it into the warm water for about 30-40 seconds, until it softens.  Carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.  Fold the rice paper closest to the ingredients overtop.  Then fold the two opposite sides over the center like a burrito and then roll down the remainder of the paper until it is fully sealed.  Serve with Peanut Ginger Sauce. 
Peanut Ginger Sauce
1/3c water
3Tbs peanut butter
2Tbs soy sauce or liquid aminos
1tsp sugar
1/4tsp ground ginger
dash red pepper flakes
1 minced garlic clove
               Combine all ingredients and thickened over medium heat for 5 minutes.  Put sauce into small serving dishes and serve with veggie rolls.

Easy Ginger Lime Roasted Shrimp
1Tbs olive oil
juice & zest of fresh lime
1tsp ground ginger
½tsp garlic powder
1½ pounds large shrimp, peeled and deveined
               Whisk together all ingredients except for shrimp and season.  Toss shrimp in mixture until coated, then spread evenly on a baking sheet and bake at 400­ degrees for 30 minutes until shrimp are done.

SCONES

Basic Scones: Combine 2 c flour, 1/3 c sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs.  Combine an egg and 1/2c plain yogurt until well blended, and then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half and pat out each into a 1/2 inch thick circle and cut into 6 wedges.  Place on greased baking sheet, brush with milk and sprinkle with sugar.  Bake at 350 degrees for 12-15 mins or until golden brown.
     Chocolate Chip Gingerbread Scones: Add 2tsp ginger and 1tsp cinnamon to flour mixture.  Add 1/4c mini chocolate chips to coarse crumbs.  Add 1Tbs molasses and 1tsp vanilla extract to egg and yogurt mixture.
     Lemon Ginger Scones: Combine 1/2c chopped fresh ginger, zest & juice from a lemon and 1/4c sugar in food processor until a paste forms.  Add paste to egg & yogurt mixture.

     Gingerbread Almond Butter: Put 2c raw almonds in a food processor and process 15 minutes or until smooth.  Add 1Tbs molasses, 2tsp maple syrup, 1tsp coconut oil, 1tsp cinnamon, 1tsp ginger, 1tsp vanilla extract and a pinch of salt, then process 10 more minutes until smooth.  Store at room temperature and serve on basic scones.

SWEETS

Gingerbread Tea Cakes: Combine 1 yellow cake mix, 2tsp ginger, 1 tsp cinnamon, 1/2 c plain yogurt and 1c molasses, then whisk until just mixed. Pour into greased mini muffin tins and bake at 350 degrees for 15 minutes.  To serve:  Combine 1/4 c fresh lemon juice with 3/4c powdered sugar to make a glaze, turn the tea cakes upside down and drizzle tea cakes. Decorate with finely chopped crystalized ginger.

Chocolate Gingerbread Truffles
2c broken gingersnap cookies
1c broken oreo cookies
4oz cream cheese
4oz white chocolate
chocolate sprinkles
               Place cookies in food processor until they form fine crumbs, then add softened cream cheese until fully combined.  Shape dough into 1” balls, place on lined cookie sheet and freeze for 30 minutes.  Prepare coating by melting chocolate, then dip each ball into chocolate and place back on cookie sheet and top with sprinkles.  Repeat until all are coated, then refrigerate 15 mins. or until set.  Store in airtight container in fridge or freeze.

Triple-Ginger Cookies
2 1/2c flour
1/3c minced crystallized ginger
2tsp baking soda
1/4tsp salt
3/4c butter
1c brown sugar
1 egg
1/4c molasses
1 1/2tsp finely grated fresh ginger
1 1/2tsp ground ginger
1tsp ground cinnamon
1/2tsp ground cloves
1/3c sugar
               Combine flour, crystalized ginger, baking soda and salt.  Beat butter and then add sugar until creamy.  Add egg, molasses, fresh ginger and spices blending well, then gradually add flour mixture.  Roll dough into balls, roll in sugar and place on lined baking sheets 2” apart.  Bake at 350 degrees for 15 mins or until surfaces crack and cookies are firm around edges.  Cool completely and store in airtight container.

“Let us come before him with thanksgiving
and extol him with music and song.
For the Lord is the great God,
the great King above all gods.”
Psalm 95:2-3

CELEBRATE ORANGE TEA TIME

Add a little citrus to your tea time event with different varieties of oranges from navels to clementines.  Packed with vitamin C, oranges are the most popular fruit and have two flavor profiles – “bitter” and “sweet.”  Choose an orange with smooth skin and firmer texture and remember the smaller oranges tend to be juicer!

            Naval - seedless and sweet, great for eating
            Cara Cara – super sweet with bitter tang, great in a salad
            Valencia – sweet with a little tartness, great for juice
            Blood – tart, unique taste, great for pairing with food
            Tangerine – sweet and tart, great for “juicy” tasting
            Clementine – sweet and seedless, great for eating and salads

Oranges pair well with basil, chipotle peppers, chocolate, cinnamon, coconut, ginger, mangoes, olives, pecans, strawberries and vanilla.

In addition to the food, carry the theme throughout by highlighting oranges and the color orange in centerpieces . . . 

 . . . and even the napkins. 

Choose from these recipes to celebrate orange!

SALAD

BABY-BLUE SALAD
16oz mixed spring salad greens
6oz crumbled blue cheese
2 oranges, peeled and sectioned
1 pint sliced fresh strawberries
1 1/2c Sweet-n-Spice Pecans
            Combine ½c sugar and 3c warm water to dissolve, then add 3c pecans and soak 10 minutes. Drain. Combine 1/4c sugar and 2Tbs chili powder, add pecans and toss to coat. Place pecans in a single layer on slightly greased baking sheet and bake at 350 degrees for 10 minutes or until golden brown, stirring once. Cool.

Balsamic Vinaigrette
            Whisk together 1/2c balsamic vinegar, 3Tbs Dijon mustard, 3Tbs honey, 2 cloves minced garlic, 2 minced shallots, salt and pepper until blended. Gradually whisk in 1c olive oil, blending well.

            Toss together salad ingredients and drizzle with vinaigrette.

ORANGE-FLAVORED VINAIGRETTE: Substitute orange juice for a portion of the vinegar in your favorite salad dressing and serve over spinach with sliced fresh strawberries and toasted sliced almonds.

SAVORIES

CITRUS BRUSCHETTA
1 french baguette
2 oranges, peeled and diced
2Tbs olive oil
1c chopped ripe tomatoes
1/4c chopped fresh basil
2Tbs minced red onion
1 finely minced garlic clove
1/3c chopped pitted calamata olives
Goat cheese

Cut baguette into 1/4-inch slices, brush with olive oil and sprinkle with salt, then bake at 400 degrees for about 5-7 minutes, or until toasty.  Cool. Combine remaining ingredients except cheese and season with pinch of red pepper flakes and sea salt.  Just before serving, spread each crostini with 1Tbs goat cheese and top with drained mixture.

ORANGE SPREAD TEA SANDWICHES
1-8oz cream cheese, softened
1/4c fresh orange juice
1tsp orange zest
1Tbs honey
1/4c chopped dried cranberries
1/4c chopped toasted walnuts
            Combine cream cheese, juice, zest and honey until smooth, then add cranberries, walnuts and a pinch of salt.  Spread between 2 bread slices, remove crust and cut into 4 triangles.

MANDARIN CHICKEN SALAD TEA SANDWICHES
1-80z cream cheese
1tsp curry powder
juice of a mandarin orange
2c cooked chicken
1/2c shredded red cabbage
1 chopped green onion
1/4c diced celery
1/4c roasted chopped cashews
1 mandarin orange, peeled and chopped
            Mix together cream cheese, curry powder and juice, then mix in remaining ingredients and season to taste with salt and pepper.   Make sandwiches with multigrain bread, remove crusts and cut into 4 triangles.

SCONES

CRANBERRY-ORANGE SCONES: Combine 2 c flour, 1/3 c sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs.  Add 1tsp orange peel and 1/2c dried cranberries.  Combine an egg and 1/2c yogurt until well blended, and then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half and pat out each into a 1/2 inch thick circle and cut into 6-8 wedges.  Place on greased baking sheet, brush with yogurt and sprinkle with sugar.  Bake at 350 degrees for 12-15 mins or until golden brown.

ORANGE MAPLE BUTTER: Combine 1 stick butter, 1Tbs fresh orange juice, 1tsp orange zest, 1Tbs maple syrup and 1/4tsp sea salt and refrigerate for up to a week.

EASY BLOOD ORANGE CURD: Combine zest of 3 blood oranges and 1/2c fresh blood orange juice in a 4-cup microwave safe bowl.  Whisk in 3 eggs, 2/3c sugar and 1/2c melted butter until well blended.  Heat in microwave for 1 minute then whisk again and repeat 3 times so that it has cooked a total of 4 minutes.  The curd will thicken and puff as it cooks.  Cover and chill in fridge where it will keep for a week

SWEETS

ORANGE–CHOCLATE BROWNIES: Make your favorite brownie recipe and substitute orange juice for any liquid plus add at least 3 oranges worth of orange zest and 1/2c semi-sweet chocolate chips.

ORANGE TEA CAKES: Combine 1 yellow cake mix with 3/4c orange juice, 3/4c plain yogurt, 3Tbs orange zest and whisk until just mixed. Pour into greased mini muffin tins and bake at 350 degrees for 15 mins.  Turn upside down and drizzle with orange curd.

ORANGETTES: Slice ends off four oranges, score the peel from one end to the other, and remove the peels from the oranges and slice into thin strips. Place peels in boiling water to blanch for a few minutes, then rinse peels, and repeat this process a second time to remove bitterness.
            Prepare simple syrup by combining 1/2c water with 1/2c sugar, bring to a simmer and then add peels and simmer 1 hour, checking often to make sure water has not boiled off!  Remove, place on rack to cool.
            Melt 16oz dark chocolate and dip candied peels in, let cool on parchment paper and then store in an airtight container.

ORANGE COCONUT BALLS: Mix 2pkg crushed graham crackers, 1lb powdered sugar, 6oz can orange juice concentrate, 1 stick melted butter and 1/2c chopped nuts and set aside for 10 minutes.  Roll into 1 inch balls and then roll in coconut.

TEA

ORANGE TEA: Boil orange rinds in water and then use to prepare your favorite tea.

"If anyone serves, they should do so with the strength God provides,
so that in all things God may be praised through Jesus Christ.
To him be the glory and the power for ever and ever. Amen"
1 Peter 4:11

TEA PARTY BASICS

Whether you are planning a small tea party for friends in your home or a larger tea party for an organization or event, here are a few tips to help:

•         Set a Date and choose a Theme!

When you set a date, it may provide a seasonal theme or be centered around a specific celebration.  If not, then choose something fun or unique that suits the occasion, group or location and use it throughout your planning from invitations to the food!

•         Send out Invitations

There are several ways you can invite people to attend a tea party.  For smaller tea parties, you can call people to personally invite them.  For a tea party of any size you can mail invitations that are either purchased or created using your computer or even handwritten.  

For large parties you might want to make good use of today’s technology and send either e-mail invites or use social media.  Whatever you choose, don’t forget to include all the details of date, time, location, etc. but also a hint of the theme to help your guests prepare and participate.

•         Plan Decorations

The decorations are key to establishing your theme and are dependent upon the type of tea party you are planning. The table centerpiece is usually the best opportunity to reveal the theme, however every detail is special including a printed menu, folded napkins and even small favors for each guest.

If the tea party is in your home, you can simply search around and gather items you already own and then determine what you need to purchase or borrow.  If you are planning a larger event with several tables, each can be decorated the same or it can be an opportunity for one person to take responsibility for each table and provide their slant on a broad theme including cloth, centerpiece and dishes!  Another idea to provide teacups for everyone is for the guests to bring their own favorite cup and saucer – it’s a conversation starter as well!

•         Choose Tea First

Tea is central to the menu and the food serves as a compliment!  You should always serve at least two teas including a caffeine free herbal for sensitive guests.  If you have a food based theme like chocolate or pumpkin, match your tea to the theme, otherwise it is always safe to serve an unflavored tea that goes well with a variety of foods.  One tea can be flavored, especially to highlight the sweets.  It is always best to brew pots using loose leaf tea, but if planning a large event, it may be more feasible to purchase high quality individually wrapped tea bags for convenience and to accommodate the numerous tastes.

•         Food Presentation Matters

Budget, theme and time of day are important things to keep in mind when choosing the food for a tea party, but presentation of the simplest menu can be amazing.  The way the food will be served may include buffet or table service depending on the size and location to make the best use of space.  In your home, the food may be prepared yourself in advance, catered or you can ask guests to bring ingredients and assemble the food together!  For larger events, one option is to have each guest bring a designated item to share (i.e. a dozen tea sandwiches, scones or cookies).  The most important reminder is that all items should be able to be consumed without silverware.

The basic menu for an afternoon tea consists of savories, scones and sweets.  If using a traditional three-tiered tray per table, always put the sweets on the top, scones in the middle and the sandwiches on the bottom. Placement for a buffet would be sandwiches first, scones next and then sweets before the cups of tea.  Remember pretty food is worth the time!

Savories are traditionally tea sandwiches made with at least 3 different fillings, breads with the crusts removed and cut into 4 triangles or a variety of shapes (i.e. triangles, fingers, rounds) plus may be open-faced.  You need to plan 3-4 sandwiches per person.  Sandwiches made ahead can be plated and covered with a damp paper towel then refrigerated to avoid drying out.

Scones are a tradition served plain with jam, lemon curd and/or homemade Devonshire cream, but a variety of flavors may be served without accompaniments.  Petite breads or mini muffins can also be served in addition to or in place of the scones.

Sweets which are small and not too messy are a good choice (i.e. delicate cookies, tarts, truffles, dipped fruit and tea cakes) for tea parties.  This is the most attractive food which is why it is displayed on the top of three tiers.  Garnishes add a special touch.

In addition to the basics, a cup of soup or salad can be added before the savories, a small hot appetizer (i.e. mini quiche) can be added to the savories or a larger dessert (i.e. cake or triffle) may be added after the sweets.

•         Connections are Priceless

Tea parties should be relaxed affairs, so focus on the conversations and have a good time without noticing the Faux Pas of others! 

"If anyone serves, they should do so with the strength God provides,
so that in all things God may be praised through Jesus Christ.
To him be the glory and the power for ever and ever. Amen"
1 Peter 4:11

CELEBRATE CHOCOLATE

What better way to celebrate Valentine’s Day than with a chocolate tea time!  Whether you are celebrating with friends, family or just a special someone in your life, chocolate will be the center of attention from beginning to end, savory to sweet.  In fact, you may not want to see or eat chocolate for days or maybe even weeks after this event!

Chocolate covered fruit makes a delicious edible centerpiece combined with mint sprigs and chocolate curls.  Dip a variety of fruit such as strawberries, mandarin oranges, pineapple and kiwi in melted chocolate and when set stack on a small tiered plate stand. Use a potato peeler to create chocolate curls from a candy bar and you will have a start on your “sweets” plus a highlight for the table.

Remember chocolate is a spice, is healthy for you, comes in several forms and can be used in all courses of your tea time, so choose from some of these recipes to fill out the rest of your menu:

SOUP/SALAD

Chocolate Chili
1lb ground beef
1 chopped onion
2 minced garlic cloves
1Tbs TEX-MEX
1Tbs chili powder
1Tbs cocoa powder
2 lg cans diced tomatoes
1 can tomato paste
1c beef broth
1 can pinto beans
1 can kidney beans
1 can black beans
            Brown ground beef and onions then add garlic, Tex-Mex, chili powder and cocoa and cook for a couple minutes.  Add diced tomatoes, tomato paste, broth and beans, cover and simmer for at least 1 hour, stirring occasionally or place in a crockpot on low for 6 hours.  May be served garnishes with sour cream, shredded cheese and chives.   

Butternut Squash and Cacao Soup
2lb butternut squash
3-4 plum tomatoes
1/2 onion, unpeeled
4 garlic cloves, unpeeled
1 canned chipotle in adobo
1/8tsp ground allspice
1/8tsp ground cinnamon
1/8tsp toasted fennel seeds
2Tbs cacao nibs
1Tbs olive oil
1Tbs brown sugar
6c chicken stock
1oz dark chocolate
            Peel and seed squash, then chop into 1 inch pieces.  Roast the tomatoes, onion and garlic in a skillet for 10 mins., cool and then remove peel.  Combine tomatoes, garlic, onion, chipotle chile, spices and cacao nibs in a food processor until smooth.  Heat olive oil, add puree and brown sugar and cook for 5 mins.  Add squash and chicken stock and bring to a boil, reduce to low and cover to simmer 15-20 mins. or until squash is tender.  Puree the soup, strain and remove solids and then heat and add chocolate until melted.  Season with salt and pepper.  Serve with a dollop of crema and diced Manchego cheese.

Strawberry-Arugula Salad with Cacao Nibs

4c arugula
2 sliced strawberries
½ large thinly sliced fennel bulb
¼c cacao nibs
            Toss arugula with sliced strawberries and fennel. Drizzle with some of the following vinaigrette and toss to coat. Sprinkle liberally with cacao nibs. Serve immediately.
            Vanilla Bean Vinaigrette: Whisk together ¼ to ½ scraped vanilla bean, 2Tbs white balsamic vinegar, 4Tbs olive oil and 1tsp honey. Taste and season with salt and pepper.

Spinach-Pear Salad with Chocolate Vinaigrette
6oz fresh baby spinach
1 sliced large pear
3Tbs dried cranberries
2Tbs toasted sliced almonds
            Drizzle spinach with the chocolate vinaigrette and top each serving with sliced pear, cranberries and almonds.
            Chocolate Vinaigrette: Melt 1oz milk chocolate chips and whisk in 3Tbs balsamic vinegar, 3Tbs canola oil, 1tsp honey, salt and a pinch of cayenne pepper.

SAVORIES

Crostini with Eggplant or Spicy Beans
            Diagonally slice a baguette, then brush with olive oil and grill.  Top with one of the following chocolate infused mixtures:

            Eggplant
            2Tbs olive oil
            1 finely chopped onion
            2Tbs golden raisins
            2Tbs pine nuts
            2 thinly sliced garlic cloves
            1/4tsp crushed red­ pepper flakes
            1/2c tomato paste
            1tsp unsweetened cocoa powder
            2Tbs sugar
            1 eggplant, cut into 1/2­” cubes
            1/3 cup white­ wine vinegar
                        Sauté onion, raisins, pine nuts, garlic and red pepper flakes in olive oil until onion is soft, about 5 minutes.  Add tomato paste. Cocoa powder and sugar and cook 2-3 mins.  Add eggplant, vinegar and 1/3c water, cover and cook, stirring occasionally until eggplant is tender and mixture thick.  Season with salt and more sugar if desired, then cool to room temperature.  Use to top crostini and garnish with basil chiffonade.

            Spicy Bean
            2Tbs olive oil
            1 chopped onion
            1 1/2c vegetable broth
            1Tbs tomato paste
            1Tbs TEX-MEX
            1tsp salt
            1 1/2c cooked black beans
            1 ounce dark chocolate
            1tsp honey
            1c diced tomatoes
            2Tbs fresh lime juice
                        Sauté onion in olive oil for 15 mins., then add vegetable broth and simmer 2 mins.  Add tomato paste, TEX-MEX and salt, stir well, then add beans, chocolate, honey, lime juice and tomatoes and cook 10 mins. or until liquid is absorbed.  Cool to room temperature, use to top crostini and garnish with fresh snipped chives.    

Mini Chocolate Chipotle Chicken Tacos
1Tbs olive oil
2 minced garlic cloves
1/3c soy sauce
6-oz tomato paste
2Tbs Worcestershire sauce
1tsp chipotle chili powder
2tsp smoked paprika
1c beer
1/3c brown sugar
1-oz dark chocolate

4c cooked chicken, shredded or cubed
            Sauté garlic until fragrant, then add the remaining ingredients except chicken and simmer until thickened, about 15-20 minutes.  Add chicken and spoon into Tostito scoops and top with diced tomatoes, shredded lettuce and shredded cheese plus a dollop of sour cream.

SCONES/BREAD

Chocolate Chip Scones: Combine 2 c flour, 1/3 c sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs.  Add 1/2c mini chocolate chips.  Combine an egg and 1/2c plain yogurt until well blended, and then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half and pat out each into a 1/2 inch thick circle and cut into 6-8 wedges.  Place on greased baking sheet, brush with yogurt and sprinkle with sugar.  Bake at 350 degrees for 12-15 mins or until golden brown.

Orange Chocolate Tea Bread
1/2c butter
3/4c sugar
2 eggs
2Tbs grated orange zest
3/4c half and half
2c flour
1Tbs baking powder
1/4tsp salt
1/2c chopped pecans
4-oz chopped semisweet chocolate
            Cream together butter and sugar until light and fluffy, then add the eggs and beat well.  Beat in orange zest, pour in half-and-half and beat to combine even though it may curdle.  Add a combination of the flour, baking powder, and salt and gently beat just to combine. Stir in nuts and chopped chocolate.  Spoon batter into greased 9x5x3 inch loaf pan and bake at 350 degrees for 1 hour or until top is golden. Cool in pan on rack. Invert onto serving platter and cool completely.
            When bread is cool, combine an additional 4-oz dark chocolate with 1Tbs water and 1Tbs orange zest over low heat to melt, stirring constantly.  Spread evenly over top and chill to set.

SWEETS

Powder Puff Kiss Cookies
1 frozen pie crust, thawed
12 Hershey Kisses
3/4c confectioners' sugar

            Place pie crust on a lightly floured surface and cut circles using a 2 or 2 ½” round cookie cutter.  Place one chocolate kiss in the center of each section and seal the dough at the top and flatten slightly into a mound.  Place on a greased cookie sheet and bake at 350 degrees for 15-20 minutes or until crust is set and lightly golden.  Cool 15 minutes then dredge liberally in confectioner’s sugar – repeat if necessary.

Ultimate Grasshopper Cookies
1/2c butter
2Tbs brown sugar
2 eggs
1tsp vanilla extract
1 Devil's Food Cake mix
            Combine butter and sugar, then add eggs and extract.  Add in cake mix forming a stiff batter.  Roll into balls, place on greased cookie sheet and slightly flatten.  Bake at 350 degrees for 7-9 minutes and let cool on racks.  When cool, ice with a combination of 3/4c butter, 1tsp peppermint extract, a few drops green food coloring and 2c powdered sugar then drizzle with melted chocolate using a fork and sprinkle with chopped Andes mints.

“Do not forget to entertain strangers, 

for by so doing some people have entertained angels without knowing it.”

I Corinthians 10:31