The simple pleasures of home shine brighter
when the spirit of God intertwines our hearts
with His gentle Joy.

Tuesday, June 11, 2013

Garden Tour Tea Recipes. . .

One of the benefits of hosting Tea 
with a group of amazing friends, 
such as The Brunch Bunch, is trying new recipes!

Today, I'm sharing two recipes from A Garden Tour Tea 
recently held On Crooked Creek!

First, is my Spring Pea Salad!
Pictured here from a Ladies Salad Luncheon held in May.
The recipe is an adaption from my dear friend
Martha @ Lines from Linderhof! (here)

Spring Pea Salad


1 (12 oz.) package frozen peas
1/2 cup sour cream
1/2 cup mayonnaise
1 small onion, chopped
1 rib celery, finely chopped
1/2 tsp. coarsely ground sea salt
1/4 tsp freshly ground pepper
1 Tbsp. lemon zest
1 Tbsp. freshly chopped basil
1/2 c. bacon bits (real bacon bits)


Place the frozen peas into a colander
while preparing the dressing for the salad.

Fry 4 ~ 5 slices of bacon until crisp.
Drain and set aside.

Whisk together mayonnaise and 
sour cream with the salt and pepper.

Chop the basil, celery and onion and
 zest the lemon. Add to the dressing and
stir gently to blend.

Add the peas.
Stir gently until combined.
Refrigerate until serving.

Crumble the bacon and toss into
salad just before serving.

Makes:  6 ~ 8 servings.

Southern Lady March / April 2013.

Next, is my White Chocolate Fruit Tart!
Pictured here from page 85 of Southern Lady.
I was so~o~o busy enjoying my guests and serving, 
that I didn't take time to photograph my tart.

White Chocolate Fruit Tart


1/2 (14 oz) pkg. refrigerated pie crust*
1 (8oz) pkg. cream cheese
1/2 cup confectioner's sugar
1/2 cup sour cream
1 (3 oz) box white chocolate flavored 
              instant pudding and pie mix
1 cup heavy whipping cream
1/4 cup milk

4 kiwis, peeled and sliced into quarters
1/2 (1~pound) container fresh strawberries, halved.
1 pint fresh blueberries
1 pint fresh raspberries

2 Tbsp. Apricot Preserves, melted.
Garnish: Whipped Topping


Preheat oven to 450 degrees F.

On a lightly floured surface, roll crust to a 12~inch circle. 
Fit crust into the bottom and up sides 
of a 9~inch tart pan with removable bottom.
Cut out a circle of parchment paper to cover bottom of crust.

Place pie weights in a single layer to cover parchment.
Bake 12 to 15 minutes, or until lightly browned.
Remove pie weights and parchment, let cool completely in pan.

* I omitted the above by using a Marie Callender's 
frozen pie shell. Once cooled, I place the shell onto my cake
stand before filling and refrigerated until serving time.*

In a medium bowl, combine cream cheese, confectioner's 
sugar, sour cream and the pudding mix. Beat with an electric
mixer at medium speed until smooth. Add cream and milk,
beating until smooth.

Spoon cream cheese mixture into prepared crust.
Cover and refrigerate for at least one hour.

When ready to serve, top with kiwis,
strawberries, blueberries, and raspberries.
Brush fruit with Apricot preserves.
Add a dollop of Whipped topping to serve.

Makes: 6 ~ 8 servings.

The only thing better than basil with peas
and white chocolate with raspberries,
is sharing the fruits of your labors with friends!!!

A Garden Tour Tea Tablescape.(here)

Until next time. . .

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