Vegetable Tarts

(Original Kaboose.com recipe and photography by Vanessa Bush)

These mini muffin-size appetizer tarts are the perfect party food. Refrigerated Crescent roll dough makes it easy to create a finger food that even kids will like.

Ingredients

• 1 package flaky dough sheet (like Pillsbury Crescent Recipe Creations)
• 1/2 cup shredded Gruyere cheese
• 1 tomato, diced small
• 4 asparagus spears, cut crosswise into 1/4-inch-thick slices
• 1 egg
• 3 tablespoons whipping cream
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375 degrees F. Unroll dough until flat and cut into 12 equal squares.
2. Line mini muffin tins with mini baking cups. Place dough squares in cups and shape edges to keep contents from spilling out.
3. Divide cheese among cups; top with vegetables. Pat down with a spoon.
4. In a small bowl, combine egg and whipping cream and beat until frothy. Add salt and pepper to taste. Using a spoon, divide egg mixture over vegetables to the edge of the tin.
5. Bake tarts for about 15 minutes at 375 degrees F. Cool slightly before serving.

Tips & Tricks

To create a meat-lover’s version of this dish, substitute cheddar cheese and crumbled bacon for the vegetables and Gruyere.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ready In: 30 minutes

Servings: 12

Where there's a Will...

by Joie de Vivre

Coffee, Tea & Tulips serves up high tea stirred with a loving spoonful


I have been waiting a looooooooooooong time for someone to open up a new place that serves afternoon tea with all the fixings.  I have been waiting nearly as long to visit Coffee, Tea and Tulips in Mission Viejo, CA which is no longer 'just down the road' ever since I made my green statement by forgoing an automobile.  Thanks to a willing friend and a bit o bribery I finally made the trek CT&T a week or two ago.


Conveniently located just off the 5 Freeway and La Paz, the tea room and "petit bistro" has been plying their since July of 2009, and voted one of the "Top 5" tea rooms of 2010 -- I am guessing that is top five in the OC?  The space offers attractive eclectic comfort, seating 24 inside, with a smidge outdoor cafe style seating in front.  

The man of the tea hour

Everything about the multi-course tea experience was a delight, but nothing more so than the charming, genuine service we received from newbie staffer Will, who had been in the tea room's employ for four scant days at the time of our visit, yet made us feel that he had grown up at the place, and was welcoming us into a beloved family member's home.  I have never seen such poise, joy and product knowledge in a new recruit -- I was very impressed.


The black vanilla tea (with just the teensiest hint of ginger) he recommended was the perfect accompaniment for all the courses that followed -- and here they are:

• We started with a black currant scone served with cream and apricot jam... my fave jam, though seldom served
• Soup - I opted for the tomato basil, my friend for the cream potato -- both tasty and topped with freshly-made croutons
• Tea Sandwiches - turkey with cranberry chutney, chicken salad with poppyseed dressing (veritable chicken breast, not canned - imagine that), cream cheese-nut-lavendar
• Salad with apples, and oh gosh I forget what else cuz I was too excited that it was topped with a generous portion of bacon!
• a light & flavorful dessert course
• petite pastries

Owners Michael (the self-proclaimed 'moody chef' whom we met) and wife Lina (who we were assured is the personality of the place) have become the darlings of Yelp.  And no wonder, given Michael's emphasis on infusing both his cooking and customer service with love! .... OK, it doesn't hurt that they also serve crepes.... 


Here is a sampling of recent rave reviews from their yelping fans: http://www.yelp.com/biz/coffee-tea-and-tulips-mission-viejo-2

"Awesome place with REAL food! It's hard to find non-chain places in this area. Had a tasty broccoli cream soup, a delicious salad on flatbread and the best mocha ever...with milk foam, orange zest and a hint of nutmeg! Thanks so much! Will be back next week for tea and biscuits :)" - Ariane G. 

"Orange County needs more places like this.  Just a great little mom n' pop (or in this case husband n' wife) shop.  Very friendly people and the place has a lot of character.  Great coffee and pastries.  The sandwiches looked amazing but I have not been for lunch yet... Do yourself a favor and give this place a try." - Jeff S. 

"Wonderful service! Thanks Will. Food is fresh, healthy and varied. Eclectic spot in a strip-mall wasteland ...  Seating is limited." - Michael S. 

"Just had great tea and scone @ Coffee, Tea & Tulips.  Such a warm and wonderful atmosphere and always excellent.  If you've never been here, GO!  If it's been a while since you were here - go back for a wonderful meal." - Ellis B.

(my iPhone camera & I don't get along)

CT&T is open Tues - Sat, 9a-3p, Sun 9a-2p, closed Monday.  What a refreshing treat to have a place like this open so early!  Ask about their Surprise Scones and Surprise Crepes.... which is what I am ordering next time... and yes, there will indeed be a next time... provided Will is working that day!

CT&T Website

CT&T on Facebook

CT&T on Twitter

Tea treats from South of the Border

Close on the heels of the world's preoccupation with Britain following the royal wedding, comes one of the most festive of holidays, Mexico's Cinco de Mayo.  The following are some facil tea-inspired ideas to keep your taste buds dancing like Mexican jumping beans:

The first is Mexican Tea Cakes (as seen on BusyCooks at About.com)

These traditional cookies are found in nearly every ethnic celebration. They are also known as sand cookies, butternut cookies, and wedding cakes. Try forming some of the dough around unwrapped chocolate kisses, maraschino cherries, or nuts to form a surprise center. One of my favorite things about these cookies is that the first coating of powdered sugar melts to form a thin icing, which is sealed in by the next coating. So make sure to coat them twice!

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Ingredients:

• 1 cup butter, softened (NO substitutes)
• 1/2 cup powdered sugar
• 1 tsp. vanilla
• 2-1/4 cups flour
• 1/4 tsp. salt
• 1 cup pecans, finely chopped, if desired
• powdered sugar

Preparation:

Cream butter with sugar until well blended. Beat in vanilla, then add flour and salt. Mix well. Add nuts, if using. Chill several hours in refrigerator. Form 1" balls and bake on ungreased cookie sheet at 400 degrees for 8-12 minutes. Cookies should not brown, but be light golden on bottom.

Immediately drop into powdered sugar, roll, and place on rack to cool. When the cookies are cool, roll again in powdered sugar to coat.

Mexican Tea Punch

Ingredients:
2 c Tequila
2 c Tea; strong, cold
1 c Pinapple juice
1/4 c Honey
1/4 c Water
1/4 c Lime juice
1/4 c Lemon juice
1 1/2 ts Cinnamon; ground
1 1/2 ts Aromatic bitters

Preparation:
Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice.

Serves: 8 (from GreatRecipesOnline.com)

And one of my perennial faves:

Cinnamon Toasted Tortilla Chips

Ingredients:
1/4 C. sugar
1/2 tsp. ground cinnamon
4 flour tortillas
3 Tbsp melted butter


Preparation:
In a small bowl combine sugar and cinnamon.  Brush tortillas with melted butter.  Then sprinkle with 1 Tablespoon of sugar mixture.  Cut tortillas into 8 triangles each. Preheat oven to 350 degrees.  Place tortillas on ungreased baking sheet, with sugar side up.  Bake 10 minutes until crispy.

From Tie-Dye to Tea-Dye the Easter Egg goes from cutesy to classy

A quick little Tea-Dying tutorial from eHow.com:


Coloring Easter eggs with tea is a special way to share this holiday with your children or grandchildren. Using teas instead of commercially prepared dyes gives you a more natural look, and you don't have to worry about anyone being allergic to any of the commercial dyes. You can mix different types of tea, which will give you a unique color mix. Be creative and have fun!

Difficulty: Moderately Easy


Things you'll need:

• Newspaper or other paper to cover work area
• Eggs, hard boiled and cooled completely
• Teas of whichever types you want (herbal ones work best)
• Bowls or other containers
• Measuring cup
• Boiling water
• Egg spoon, slotted spoon, or tongs
• Empty egg carton

1. Cover the work area with paper to protect wood from moisture.


2. Wash the eggs in warm soapy water to make sure there aren't any oils or soil on the egg to interfere with coloring. Hard-boil the eggs.


3. Make the dye mix. Pour 1 cup boiling water over at least 2 tea bags and steep for 15 minutes. Squeeze out the tea bags to remove all of the dye and set aside. Add 1 teaspoon of white vinegar to the mix and allow to cool to room temperature. Different teas can be used in different bowls for variety.


4. Gently add eggs to the desired bowls. Make sure each egg has room so that liquid touches all sides.


5. Allow the eggs to float in the tea bowls for at least 1 hour.


6. Lift the eggs out of the bowl and check the coloring on the eggs. Return to the solution if the desired color is not achieved.


7. Carefully remove the egg from solution and lay out to dry. Make sure not to let the eggs touch, an empty egg carton works great here. Try not to touch the eggs until they've had a chance to dry.


For some eggstra info on Easter Eggs read our post entitled Which Came First? The Easter or the Egg?
and for Health Benefits check out Protein made Pretty