TEA PARTY EVENT; Sept 30, 2017

PAPER ARCHITECT invites you to . . .

TASTY TEA PARTY MENU PLANNING WORKSHOP

 and PICNIC TEA PARTY

This class focuses specifically on Menu Planning for Tea Parties.

~~ One to Four Courses Menus

~~ Various Tea Party Styles and Menu Samples for each

~~ Tea Overview that includes:

Varieties, Brewing, Serving, Cooking

~~ Tea and Food Pairing

~~ Recipe Ideas, Dietary Considerations

~~ Budgeting and Food Prep Schedule

~~ Presentation and Serving Tips

As we discuss food, you will be served food, one course at a time. 

Using one of the sample menus for a 3 course tea

paired with a tea that complements the food. 

Food served will include meat and vegetarian options only. 

Ice tea and water also available.

A chance for food, fun, information and inspiration

to plan your own special tea party, your way!

DATE: Saturday, September 30, 2017 

TIME:  10:00am - 12:30pm

PLACE:  North Hollywood public park

specific location, parking info, etc. given after your registration/payment is confirmed

COST:  $60.00  (includes workshop, workbook, picnic tea party)

ADVANCED REGISTRATION (on website) / PAYMENT ONLY (thru PayPal)

and for ADDITIONAL INFORMATION GO TO:  https://www.paperarchitect.com

DEADLINE FOR REGISTRATION/PAYMENT is Wed, SEPT 27 12pm NOON

RECIPE: JULY is BLUEBERRY MONTH

JULY is BLUEBERRY MONTH enjoy our featured recipe

Blueberry Lemon Crepes with Custard Sauce

Recipe courtesy of Melissa d’Arabianc (Food Network)

 

INGREDIENTS

for the Crepes:

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• ½  lemon, zested
• Pinch of kosher salt
• 1 ¼ cups milk
• 1 egg
• 2 tablespoons butter, melted, divided

Blueberry Filling*

• 2/3 cup blueberry jam/preserves*
• ½ lemon, juiced

Custard Sauce

• 2 tablespoons sugar
• 2 teaspoons cornstarch
• Pinch of kosher salt
• ¾ cup milk
• 1 teaspoon vanilla extract
• 1 egg yolk

Garnish:  3 tablespoons confectioner’s sugar

DIRECTIONS

To make the crepes

>>Whisk flour, sugar, lemon zest and salt in medium bowl.

>>In a measuring cup, whisk together milk, egg and 1 tablespoon of butter.

>>Slowly whisk egg mixture into the flour mixture until smooth.

>>In a heavy saucepan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat.

>>Working quickly, pour in about 3 tablespoons of batter and tilt pan to coat.

>>Cook for 1 – 2 minutes and then flip with a thin metal spatula to finish cooking the other side another minute.

>>Repeat with remaining batter. 

>>Keep crepes warm while preparing the rest of the dessert.

To make blueberry filling* (see alternative recipe below)

>>Heat the jam and lemon juice in a small pan over low heat or microwave until warm and syrupy.

 

To make custard sauce

>>In a small saucepan, whisk the sugar, cornstarch and salt together until well blended.

>>Whisk in the milk and heat until almost boiling.

>>Remove from heat and stir in vanilla.

>>Beat egg yolk in a small bowl, then add a couple of tablespoons of the hot milk mixture and whisk to combine.

>>Add the egg mixture back into the milk mixture and whisk to incorporate.

>>Cook over low heat until the sauce begins to thicken (do not boil).

>>Let sauce cool slightly while assembling the crepes.

 

To assemble crepes

>>Spread some blueberry filling/coulis in each crepe and roll up.

>>Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top.

>>Sprinkle with confectioners sugar and serve.

 

* If you prefer to use fresh blueberries and control the sweetness, you can make a Blueberry Coulis.

The recipe follows . . .  BLUEBERRY COULIS

 INGREDIENTS

1 ¼ cup blueberries (thawed if frozen)

6 tablespoons lemon juice (or water)

1 tablespoon + 2 teaspoons agave or maple syrup

DIRECTIONS

>>In a medium saucepan, combine blueberries, lemon juice and syrup.

>>Bring to a simmer, cook for 2 minutes.

>>Remove from heat and let cool.

>>The recipe insists that you put on an apron before moving to the next step.

>>Using a blender or an immersion blender, puree the mixture.

>>Add a little more water to thin out if necessary.

>>Taste for proper sweetness and add more syrup if necessary.

 

 TEA PAIRING SELECTIONS

Pair these crepes with a lovely blueberry green tea, lemon ginger herbal tea, or a vanilla flavored black tea.

S'MORES DAY on AUGUST 10th

Here's a nice way to change up your s'mores.

  

S'mores Fudge

S'mores fudge, is another way to savor those campfire favorites, s'mores, without a campfire. 

This particular fudge is quite simple to prepare, and not too fussy to put together.  Take the time to toast the marshmallows to give it the true s'mores touch, if you like.  You won't be disappointed by the creamy texture of the chocolate.

When making fudge, I find it's better make it in single batches rather than doubling the ingredients.  cut into small pieces and store at room temperature, for a fun treat for kids of all ages.

http://www.melissassouthernstylekitchen.com/2014/05/smores-fudge.html#more

 

INGREDIENTS

2 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1 [14] oz can sweetened condensed milk

3 Tbsp butter, divided

1/4 tsp salt

1 1/2 tsp pure vanilla extract

3 cup mini marshmallows, divided

1 [7] oz mini fudge grahams [or 3 graham crackers roughly broken]

 DIRECTIONS

>>Line a 9 x 9 inch baking pan with foil.  

>>Use 1 Tbsp softened butter to butter the bottom and sides.  Set aside.  

>>Roughly chop the fudge grahams.

 >>On the stove top in a heavy bottomed saucepan, melt together the chocolate chips, sweetened condensed milk, 2 Tbsp butter and salt.  

>>Cook over medium, stirring until completely smooth.  

>>Remove from the heat and add the vanilla.  Mix well.  

>>Mix in 1/2 of the chopped fudge grahams and 2 cups of mini marshmallows.  Stir until evenly distributed, then pour into the pan.

>>Spread evenly then top with the remaining chopped fudge grahams and mini marshmallows.   

>>Press gently into the top of the warm fudge.  

>>Brown the marshmallows under the broiler [do not walk away] or using a pastry torch, if desired.   

>>Chill for at least 4 hours before cutting.  

>>Lift from the pan using the foil.  Peel back to cut into equal pieces. 

TEA PAIRING SUGGESTIONS

Since this is August, you may want to pair it with an iced tea rather than hot.

A smokey Assam on ice with a dash of milk/cream goes well, or an iced matcha would complement the flavors in the brownie.

May 16th, 2014 BISTRO GARDEN Tea Party Menu

The Tea Lovers Festival has officially begun.

www.TeaLoversFestival.com

Take advantage of this invitation to join our Tea Lab:

TASTY TEA MENU PLANNING TEA PARTY

 while enjoying a gourmet afternoon tea at the lovely

The BISTRO GARDEN in Studio City.

The yummy menu details are listed below:

~ SCONES ~

Blueberry

Raspberry

~ SANDWICHES ~

Crispy Chicken Breast with Buffalo Mozzarella and Basil

Burrata Cheese with Tomato, Baby Arugula and Olive Tapenade

Smoked Salmon with Herbed Cream Cheese and Diced Red Onion

Grilled Vegetables (zucchini, eggplant, and bell pepper)

Black Forest Ham, Brie Cheese, and Apple

~ DESSERT ~

Brownies

Eclairs

Fruit Tarts

~ TEA ~

Your own pot of tea from a selection of traditional teas.

As we feast on our own planned menu we'll be talking about 

how to create tasty menus, delicious recipes, tea pairing, 

cooking with tea, food prep and servings tips

and lots of helpful information to use for planning

a memorable tea party your guests will never forget.

Here are the TASTY TEA PARTY PLANNING Tea Lab details:

DATE:  Friday, May 16, 2014

TIME:  1:30 - 3:30pm
LOCATION:  The BISTRO GARDEN at Coldwater

12950 Ventura Blvd.  Studio City, CA  91604

COST:  $80.00 

(includes $55.00 afternoon tea including tax and gratuity)

REGISTRATION:  deadline is by end of day May 14th 

to accommodate food prep needs

register on  --

our Paper Architect's website through PayPal:

www.paperarchitect.com/Tea_Party_Workshop.php

or

at the Tea Lover's Festival website through EventBrite

www.TeaLoversFestival.com

and on Facebook

https://www.facebook.com/events/630617330354777/

Please come and join the fun and food at this special tea party event.