This morning finds our family slowing down, and coming up for air. The Preacher made cheesy eggs and sausage, and I assembled a platter of ginger scones, pumpkin cranberry bread, cranberry curd and clotted cream, leftovers from the Art of Holiday Tea Class I taught on Saturday. I love an intimate tea party, and savor the details that go into creating an intricate menu. 20 ladies at the class did not make for an intimate party, but I am more than grateful for the opportunity to share with others and bring home a little extra income a few times a year.
Taking tea is about savoring quality time with others, first and foremost, so whether your menu is elaborate or simply store-bought cookies, make time for a warm cup of tea and company this upcoming holiday season.
On the menu for this holiday themed class:
Roasted Red Pepper and Goat Cheese Sandwiches
Bake Brie En Croute Bites
Pecan-Stuffed Dates Wrapped in Bacon
Pumpkin Cranberry Bread
Olive Oil Anise Cakes with Candied Clementines
Egg Nog Cream Puffs
Olive Oil Anise Cakes
Makes 4 mini bundt cakes
- Vegetable oil cooking spray
- 2 large eggs
- 1 large egg yolk
- 1/2 cup granulated sugar
- 1 packed teaspoon finely grated orange zest
- 1 1/2 teaspoons anise seeds, lightly toasted
- 1/2 cup extra-virgin olive oil
- 2/3 cup cake flour (not self-rising)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon baking powder
- 1/4 cup confectioners’ sugar, for dusting
Preheat oven to 325F. Coat petit four pan with cooking spray. Whisk eggs, yolk, granulated sugar, orange zest, and anise seeds in a medium bowl until foamy. Add oil in a slow steady stream, whisking constantly until combined. Whisk flour, salt, and baking powder in a small bowl. Fold into egg mixture in 3 additions. Divide batter evenly among pans, and bake until light gold and testers inserted in center come out clean, about 18 minutes. Let cool in pans for 10 minutes. Invert cakes onto wire racks, dust with confectioners’ sugar.
From Martha Stewart Living, December 2008