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Low Tea Recipe Book by Tria

Highbridge Low Tea Recipe Book

Compiled by Demetria Highwater, 1013

How to use this book:
Inside this book are the recipes for the University of Highbridge Low Tea dishes. This is not a comprehensive guide, as there are a few dishes that did not have any real prep work apart from cutting or pouring food into bowls. However, you will find the majority of dishes in here.

The recipes are divided into the following categories (in this order):
Day Board
Table Settings
Course 1: Pies
Course 2: Salad
Course 3: Entrees
Course 4: Dessert
Course 5: Tea
Cheese Cart
Tea Cart

When making a dish, please take the whole recipe book with you so as not to get pages separated. If you need to take just one page, the books are labeled 1 through 4, so please return the page to the appropriate book. The pages are also numbered; keep them in order please.

Take note of the amount of servings that each recipe needs made. The recipe as written makes one serving. Please make sure to multiply all ingredients by the amount of servings needed. If math is not your strong suit, measure ingredients as many times as you need. (For example, if the recipe calls for ½ tsp of vegetable oil and you need five servings, just measure out ½ tsp five times.) As a note, pastries and baked items should be done in individual servings, as ingredients do not always scale up correctly with these.

Important: In case of an emergency regarding a dish (missing ingredients, last minute dietary restrictions, etc.), please talk to Tria. She is the only one authorized to make final decisions, unless she tells you otherwise. If you are unsure of something, ask. There are no stupid questions, and it’s better than messing up an entire meal.

There will be a schedule provided, as well as a list of experienced kitchen personnel who will be around to answer quick questions and help if you are unsure of something.

Thank you for helping to make our Low Tea a success!
Demetria “Tria” Highwater, Feastocrat
Day Board

Hard-Boiled Eggs
Make 3 Servings
1 dozen eggs

1. Place eggs in a pot of cold water, enough to cover eggs by about an inch.
2. Bring water to a boil. Once at a rolling boil, reduce heat and let boil slowly for 10 minutes.
3. After 10 minutes, immediately remove eggs and place in a bowl of icy cold water until chilled.
4. Serve with salt.

Honey Butter
Make 2 servings
4 sticks butter
1 cup honey

1. Let butter soften to room temperature.
2. Beat butter and honey together in stand mixer until smooth and uniform.
3. Add more honey as needed.

Table Settings

Garlic Knots
Make 6 servings
1 can Pillsbury breadstick dough
1 stick butter
3 tablespoons chopped garlic

1. Melt butter on medium-low heat with garlic and oregano.
2. Separate dough into 12 individual breadsticks and tie each one into a knot.
3. Brush tops with liberal amounts of butter, making sure to get bits of garlic and oregano on top.
4. Bake at 375 degrees for 20 minutes or until brown.

Cucumber-Mint Water
Make 5 servings
1 cup fresh mint
1 cucumber
1. Rinse and chop mint leaves into small (but not fine) pieces.
2. Peel and thinly slice cucumbers.
3. Add mint and cucumber to cooler of cold water and chill for a few hours before serving.
Course 1: Pie

Scotch Pie
Make 5 servings
1 lb. ground beef
1 lb. ground pork
1 large onion, chopped
½ stick butter
¼ cup breadcrumbs
2 eggs
2 packages pie crust

1. Make ahead and freeze. Brown the meat in a pan and set aside, keeping as much of the grease in the pan as possible.
2. In the still hot pan of grease, sautee the onions until well browned and soft.
3. Add onions to meat, along with butter, breadcrumbs, 1 egg, and spices. Be liberal with the nutmeg and very liberal with the pepper.
4. Cut about 6” circles out of the pie crust and fill the bottom of sprayed mini springform pans.
5. Spoon filling into pans to the top of the pastry, and cover with another circle of dough.
6. Brush the top of the pies with egg and bake at 375 degrees for 20 minutes or until brown.

Cheese Pasties
Make 5 servings
3 cups flour
1 teaspoon salt
2 sticks butter
3 tablespoons ice water

2 red potatoes, diced
1 leek, chopped
1 carrot, diced
4 cups grated cheddar cheese
Cayenne Pepper

1. Make ahead of time and freeze. Make dough by combining flour with salt. Cut butter into flour and add ice water until smooth dough forms.
2. To make pasties, mix together all filling ingredients.
3. Cut dough into six equal pieces and roll each into a circle about 9 inches across.
4. Fill dough on one side only, and flip over the other half to make a half-circle.
5. Press edges together with fork and cut slits in top.
6. Bake at 375 degrees for 15 minutes, then lower to 350 and bake 15 minutes or until brown.

Caramelized Onion and Bacon Tart
Make 1 serving
3 medium onions, sliced thinly
4 slices bacon, finely diced
1 teaspoon sugar
1/2 teaspoon salt
2-3 teaspoons balsamic vinegar
2 tablespoons fresh sage, finely chopped
1/4 cup cream
4 boxes pie dough

1. Make ahead of time. Heat a large nonstick saucepan over medium heat and cook the bacon, stirring often, until almost crisp.
2. Add the onions, sugar, and salt, and cook, stirring often until they cook down by two-thirds, about 10 minutes.
3. Add 2 teaspoons vinegar, reduce the heat to medium-low, and continue to cook until the onions are an even golden brown and softened to a marmalade consistency, 30-45 minutes.
4. Stir in the sage, allow them to cool slightly, then taste and season with black pepper and additional salt if needed. If the onions seem overly sweet, stir in another teaspoon of vinegar.
5. To make the tarts, cut the pie dough into 6 pieces. Roll into little balls and place in greased mini muffin tins; you should get 48. Press the balls outwards against the tin to form tiny cups. Chill for about 1 hour.
6. Stir cream or half and half into reheated onion mixture. Divide filling evenly among chilled tart shells, and bake at 325 degrees until filling is set and dough is lightly browned; about 20 minutes.
7. Cool and remove from pans. These can be frozen in a single layer and then transferred to a plastic freezer bag. Reheat about 10-15 minutes (or until hot) before serving.

Course 2: Salad

Roasted Tomato Caprese
Make 3 servings
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons olive oil + some extra
1 1/2 tablespoons balsamic vinegar + some extra
6 cups arugula
1 container marinated mozzarella balls (bocconcini)
1 bunch fresh basil, chopped

1. Roast tomatoes at 400 degrees with salt, pepper, olive oil, and vinegar for about 15 minutes.
2. Assemble salad by placing mozzarella and tomatoes on top of arugula.
3. Drizzle oil and vinegar on top of salad and garnish with basil.

Course 3: Entree

Braised Chicken w/Vegetables
Make 4 servings
2 large chicken breasts
1 Granny Smith apple, cored and cut into medium-sized wedges
1 pear, cored and cut into medium sized wedges
1 yellow onion, peeled and cut into large wedges
1 carrot, peeled and sliced
1 stalk celery, chopped
1 teaspoon chopped garlic
½ teaspoon red pepper flakes
1 tablespoon olive oil
½ cup dry red wine
¼ cup honey
¼ cup cider vinegar
1 cup chicken stock
Fresh Rosemary Sprigs

1. Season the chicken with red pepper flakes and salt.
2. Heat oil to medium-high and sear chicken and vegetables, about 1-3 minutes per side.
3. Add the wine and reduce by half.
4. Add honey, wine, vinegar, stock, and fruits.
5. Bring everything to a boil and then transfer to a baking dish and cover.
6. Cook at 350 degrees for 45 minutes, or until internal temperature reaches 165 degrees.
7. Serve breast with vegetables and fruits on the side. Garnish with rosemary sprigs.

Parmesan Couscous
Make 2 servings
2 cups vegetable broth
1 tablespoon butter
1 (10-ounce) package plain, uncooked couscous
⅓ cup grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ cup pignoli

1. Bring broth and butter to a boil.
2. Stir in couscous; cover and remove from heat, letting stand for 5 minutes.
3. Stir in cheese, lemon juice, olive oil, pignoli, salt, and pepper.
4. Fluff with a fork, and serve hot.

Slow-Roasted Butter Beef
Make 5 servings
5 lb. boneless rib roast
1 stick butter
1 teaspoon chopped garlic
Vegetable oil

1. Make garlic butter ahead of time. Blend the butter with the garlic and some oregano, roll into a log with wax paper, and freeze.
2. Take the beef out of the fridge a couple of hours before you want to roast it so it warms up to close to room temperature. While it warms, preheat the oven to 250 degrees.
3. Cut the butter into thin slices, but set ¼ of the log aside. Make cuts throughout the roast and insert pats of butter. If your roast has a thick fat layer, score it in a criss-cross pattern on top.
4. Season the roast with salt and pepper, and rub it in with your hands. Drizzle oil on top. Tie.
5. Turn the oven down to 200 degrees and put the roast in. Roast for about 4 hours or until the internal temperature is 118 degrees.
6. Take the roast out of the oven and crank the oven to 500 degrees F. While the roast is outside of the oven, cover it with aluminum foil to keep it from cooling down.
7. When the oven is up to 500 degrees, put the beef roast back in uncovered until the internal temperature reaches 135-140 degrees.
8. Remove roast and let rest for 20 minutes before serving. Meanwhile, melt the rest of the butter that was set aside. If there are any appreciable drippings, you can add them to the melted butter.
9. Serve by slicing thin and drizzling the melted butter on top.

Green Bean Salad
Make 4 servings
1½ pounds trimmed green beans, cut to 2 to 3 inch long pieces
½ onion, chopped
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 bunch fresh basil, chopped
3/4 cup Parmesan cheese

1. Place the chopped onions in a small bowl of water.
2. Bring a large pot of salted water to a boil. Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
3. While the beans are cooking, prepare a large bowl of icewater. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. 4. Drain the green beans and the onions.
5. Place the green beans, onion, and basil in a large bowl. Sprinkle in the olive oil, toss to coat.
6. Sprinkle in the balsamic and Parmesan cheese. Toss to combine.
7. Season to taste with salt and freshly ground black pepper.
8. Chill until ready to serve.

Mustard-Roasted Potatoes
Make 4 servings
3 pounds unpeeled red and blue potatoes, cut into 3/4-inch-wide wedges
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice
3 teaspoons chopped garlic
1 tablespoon dried oregano
1 teaspoon coarse kosher salt

1. Spray 2 large rimmed baking sheets with nonstick spray.
2. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, and salt in large bowl.
3. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
4. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind. 5. Spread potatoes in single layer. Roast potatoes at 425 degrees for 40 minutes, or until crispy and browned. (This can be done ahead and reheated for 10 minutes before serving.)
Course 4: Dessert

Sticky Toffee Pudding
Make 5 servings
1¾ cups pitted, chopped dates
1 teaspoon baking soda
¾ cup boiling water
⅓ cup butter
¾ cup white sugar
2 eggs, beaten
1⅛ cups flour
¾ cup packed brown sugar
⅓ cup butter
⅔ cup evaporated milk
1 teaspoon vanilla extract
Vanilla ice cream

1. Make cakes ahead of time. In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
2. Cream ⅓ cup of butter with the sugar until light. Beat in the eggs and mix well to combine.
3. Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into a greased 8-inch baking dish.
4. Bake at 350 degrees until a tester comes out clean, 30 to 40 minutes. Let cool.
5. To make caramel sauce, combine the brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan and bring to boil over medium heat.
6. Turn heat down and simmer for 5 minutes, stirring occasionally.
7. Remove from heat and stir in the vanilla.
8. Reheat the cake for a few minutes at a low heat.
9. Pour the sauce over individual servings of warm cake. Serve with vanilla ice cream.

Course 5: Tea

Simple Scones
Make 5 servings
1½ tablespoons butter
2 cups flour
1½ tablespoons sugar
¼ teaspoon salt
½ cup raisins
¾ cup milk

1. Make ahead of time. Cut butter into flour.
2. Stir in sugar, salt, and raisins.
3. Slowly stir in milk, adding just enough to make a smooth, not sticky, dough.
4. Split into 8 and bake on a greased pan at 450 degrees for 20 minutes. Reheat before serving.

Cucumber Sandwiches
Make 4 servings
1 loaf white bread, crusts removed
1 stick butter, very soft
1 package cream cheese, very soft
1 cucumber, peeled and sliced medium-thin
Fresh dill

1. On half of the slices of bread, spread butter. On the other slices, spread cream cheese.
2. Place cucumber slices on buttered slices and top with cream cheese slices.
3. Cut diagonally into four pieces and serve stacked. Garnish with dill.

Turkey Pepperjack Melt
Make 1 serving
2 sticks butter, melted
1 loaf whole grain bread
1 jar honey mustard
1 pound pepperjack cheese
1 pound smoked turkey breast

1. Lay the slices of bread on a work surface and brush on one side with the melted butter.
2. Flip the bread over and slather the other side with mustard.
3. Lay two slices of turkey on each slice of bread, followed by two slices of cheese.
4. Toast in a 400 degree oven for 5-10 minutes or until cheese is melted and bread is toasty.
5. Cut into four rectangles and serve open-faced.

Honeyed Apples w/Almonds
Make 2 servings
6 apples, cut into medium slices
3 cups honey
1 cup sliced almonds

1. Toast almonds in a frying pan over medium-low heat.
2. Add honey to pan and heat until hot and thin.
3. Arrange apple slices on plates and drizzle with honey and almonds.

Cheese Cart

Baked Brie
Make 2 servings
1 wheel brie, cut in half
2 sheets puff pastry, thawed
1 jar orange marmalade

1. Place each brie half on a piece of puff pastry.
2. Pour marmalade on each half and fold the pastry over, completely sealing the brie.
3. Bake each at 350 degrees for 15-20 minutes or until pastry browns and brie is hot and bubbly.

Peppercorn Citrus Marinated Feta
Make 2 servings
1 block feta, sliced into thick chunks
1 lemon
2 tablespoons olive oil
16 peppercorns, crushed

1. Make ahead of time. Zest and juice lemon (try to get about 2 teaspoons of both rind and juice).
2. Toss with oil and peppercorns. Add feta and let marinate.

Herbed Goat Cheese
Make 2 servings
1 log goat cheese
Italian spices
Garlic powder

1. Combine all spices together in a bowl and spread on a piece of wax paper.
2. Carefully roll goat cheese log in spices until fully covered.

Artichoke Dip
Make 3 servings
1 package cream cheese, softened
1 can (14 oz.) artichoke hearts, drained, chopped
2 tablespoon butter, melted
½ teaspoon chopped garlic
¼ cup grated parmesan cheese

1. In a saucepan, heat cream cheese and butter until smooth and creamy.
2. Add artichokes and garlic, stirring until covered heated.
3. Sprinkle with parmesan cheese and stir until melted and blended.

Make 1 serving
1 large can chickpeas
4 heaping tablespoons tahini
2 tablespoons chopped garlic
2 tablespoons lemon juice
Olive oil

1. Make ahead. In a food processor, blend first six ingredients until a paste is formed.
2. While running, slowly drizzle in olive oil until it becomes creamy.
3. If too thick, very slowly drizzle in a small amount of water until it is the desired consistency.
4. Before serving, sprinkle paprika on top.

Strawberry Butter
Make 2 servings
2 sticks butter, softened
¼ cup confectioners' sugar
½ cup strawberries, chopped

1. Make ahead. Using an electric mixer, beat butter, sugar, and salt until light about 1 minute.
2. Add strawberries and beat until combined, but not totally uniform.
3. Chill until ready to serve.

Make 3 servings
6 lemons
6 limes
1 cup sugar
1 gallon water

1. Make ahead. Juice the lemons and limes well, making sure to strain out the seeds.
2. Combine all the ingredients, stirring well to dissolve sugar. Add lemons and limes.

Tea Cart

Peanut Butter and Nutella Sandwiches
Make 2 servings
1 loaf oatnut bread
1 container all-natural peanut butter
1 container Nutella

1. Spread peanut butter on half of the bread slices. Spread Nutella on the others.
2. Combine halves and cut into four triangles to serve.

Cherry Croissants
Make 4 servings
1 can croissant dough
1 can cherry pie filling
½ bag chocolate chips

1. Set out croissants before rolling them. Fill with a small spoon of cherry pie filling.
2. Bake at 350 degrees for 15-20 minutes or until brown.
3. Melt chocolate in a double boiler and drizzle on top. Heat any leftover cherries and serve mixed with leftover chocolate.

Petit Fours
Make 2 servings
1 box yellow cake mix
1 box chocolate cake mix
4 eggs (or however many required by mix)
Vegetable oil

1 bag powdered sugar
Food coloring
Colored sugar/sprinkles/small candies

1. Make ahead of time. Bake cakes according to box recipe. Let cool completely and chill.
2. Mix sugar and water. Separate into four or five bowls and color each one differently.
3. Cut cakes into small cubes and dip into any colored icing you like.
4. Decorate with sugar/sprinkles/candies. Let icing dry completely.
Created by Janna Oakfellow-Pushee at 03-22-16 08:00 PM
Last Modified by Janna Oakfellow-Pushee at 03-22-16 08:00 PM