Kitchen Conundrum

Alice’s Tea Cup Cookbook

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I am always excited when a new cookbook comes out.  I love to wander the aisles at the book store thumbing through each cookbook to read the recipes and ogle the beautiful pictures.  As you may know, I  have a habit of collecting cookbooks and then I disappear to read them like novels before they rest on my shelves.  What I especially love  is when a cookbook comes from a place I enjoy dining at. It brings back the memories of my experiences there and rekindles my desire for their scrumptious fare.

I also love tea time.  High tea with it’s tiny tea sandwiches or tea with scones, and biscuits is really something to be experienced. There are some amazing official teas here in NYC, some very proper, and some very casual in wonderful little tea spots, like my favorite, Tea & Sympathy.

But none of them are quite like the whimsical experience at Alice’s Tea Cup with it’s child friendly atmosphere that transports you a more magical place.

Now, they are sharing some of their recipes with the release of their own cookbook-

At just $24, it’s available for purchase on their Website http://alicesteacup.com and most major bookstores.

I was given these two recipes to share with you.  I apologize for the quality of the pictures. I assume they were just photocopied and emailed. This in no way affects their taste!  I love Pumpkin, especially in the fall. And, well, Earl Grey is my tea. Try these recipes out and let me know what you think!

Enjoy!

P.S. The pages say to see the Resources for information for the tea leaves. You can purchase tea leaves at gourmet tea shops or online.

Frosted Pumpkin Cakelets

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Fall is my favorite season. The leaves are stunning colors of red, orange and gold. The air has a bit of a nip, and the cozy blankets come out. The tea pot goes up on the stove and the oven ignites, sending the kitchen into a den of warmth. And I bake cookies.

This year, I started my cookie of the week routine with these hearty spicy, cakelets.  Topped in a gloriously sweet and velvety cream cheese frosting, they are like eating mini cakes, which is why I call them cakelets.

 

Ingredients

For the cookies:

1 stick unsalted butter or margarine, softened

1 ½ cups sugar

1 egg

1 tsp pure vanilla extract

½ tsp freshly grated ginger

1 cup canned pumpkin

2 ½ cups all purpose flour

¼ tsp freshly grated nutmeg

¼ tsp allspice

1 ½ tsp ground cinnamon

½ tsp salt

1 tsp baking soda

For the frosting:

4 oz cream cheese, at room temperature

4 tbs butter or margarine, softened

1 cup confectioner’s sugar

½ tsp pure vanilla extract

1 tsp milk

Method

Preheat the oven to 350 degrees.

In a large bowl, cream together the butter and the sugar. Add egg, vanilla, ginger and pumpkin and blend thoroughly. Set aside.

In a large bowl, mix the flour, nutmeg, allspice, cinnamon, salt and baking soda together.

Fold the dry ingredients into the pumpkin mixture.

Drop by rounded tablespoons unto an ungreased cookie sheet. Bake until lightly browned around the edges and does not giggle in the center, about 12-15 minutes.

Allow to cool completely on a baking rack before frosting.

For the frosting, cream together the butter and sugar. Add the vanilla extract and milk. Whisk until smooth. Place in the refrigerator for 10 minutes to thicken.  Frost the cookies and eat!

Makes about 40 cookies.

 

Tom Gumpel’s Asiago Strata Revisited

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Today I made the Asiago Strata that we learned how to make in the Panera Bread workshop. While that strata was amazing, gooey and cheesy, just the way I like it, I wanted to kick it up a notch and make it a bit more savory. So I added 2 tsp. thyme and chopped up some (about 4 whole) sun-dried tomatoes into tiny dices.

When using a solid ingredient such as the sun dried tomatoes, or fresh garlic, or anything you choose to use, it is best to add them to each layer of the strata with the cheese so there is even distribution throughout the entire thing. Otherwise, they will just on top of the bread and not soak through. You want to taste all the ingredients in every layer.

Also, another trick is to hold off on the last layer of bread, reserving about ½ cup of the egg mixture to soak the bread in before you assemble this final layer. Pour, or ladle the remaining egg mixture over all the other layers then use the bread you soaked as the final topping.

I like to then place the entire thing into the fridge for at least a half hour. The longer it soaks the better, so even overnight is great. (A breakfast version could include sugar, maple syrup and grand mariner- much like my Lazy Sunday French Toast recipe!)

Here is the photo sequence to help you make this delightful version!

 

First, I grated all the cheese and sliced the bread. Then I chopped the sun-dried tomatoes.

Then I mixed the milk, the cream and the eggs. I just used one measuring cup so as not to dirty too many dishes! It’s best to whisk your eggs on their own a bit before adding them to the cream mixture.

Heavy Cream

Whole Milk

3 Eggs, lightly whisked

To the egg & milk mixture, add the salt, pepper and thyme.

Layer the sliced bread in an 8″ baking pan. Cover with a layer of cheese and tomatoes.

Add another layer of bread and repeat until you reach the top.

Start with bread, end with bread. Ladle the egg mixture over the layers and add the final layer of soaked bread.

Bake in a preheated oven at 325 for 40-45 minutes until a rich golden brown.

Slide a spatula around the edge of the pan to help release it, and invert onto a large plate. (Kind of looks like  very large grilled cheese sandwich! Just much better!)

Slice and eat!  I am not sure which part I like better, the thick and crusty outside or the light yet very rich, gooey center. Maybe I just love the whole thing!

Enjoy!