This morning on CBC's Weekend Morning Show with host Nadia Kidwai I presented High Tea. I made Moroccan fresh mint green tea slightly sweet, crust less sandwiches using Old Church Bakery's Feta Dill Sourdough, Gimli Fish's Smoked Goldeye with cream cheese, some smoked salmon and cucumber with dill, and Strawberry Shortcake. These make lovely and easy to prepare dishes for Mothers Day next week.
Smoked Goldeye with Cream Cheese
1 medium smoked Goldeye (available at Gimli Fish), skinned and pulled off of the bones
1/2 - 1 cup softened cream cheese
1-2 green onions, sliced, or chives
salt and pepper, to taste
optional: chilies
Mix all ingredients together to make smooth consistency. Spread generously on crustless bread for high tea. I used Old Church Bakery's Feta Dill Sourdough, available today at Third and Bird and St. Norbert's Farmer's Market.
Also featured above, smoked salmon with cucumber and dill.
Strawberry Shortcake
2 cups flour
5 tbs sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
Preheat oven to 400�F.
Strawberries and other berries macerated in a bit of sugar for at least 30 minutes. Whipped cream with a bit of sugar and vanilla.
Mix dry ingredients above and add the buttermilk until just mixed. Pour into an ungreased 8" pan and bake for 18 minutes, until golden. Remove from pan onto a cooling rack after cooling the pan for a few minutes. Cut into serving pieces and split in half.
Spoon berries and whipped cream over the shortcake and enjoy!
Smoked Goldeye with Cream Cheese
1 medium smoked Goldeye (available at Gimli Fish), skinned and pulled off of the bones
1/2 - 1 cup softened cream cheese
1-2 green onions, sliced, or chives
salt and pepper, to taste
optional: chilies
Mix all ingredients together to make smooth consistency. Spread generously on crustless bread for high tea. I used Old Church Bakery's Feta Dill Sourdough, available today at Third and Bird and St. Norbert's Farmer's Market.
Also featured above, smoked salmon with cucumber and dill.
Strawberry Shortcake
2 cups flour
5 tbs sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
Preheat oven to 400�F.
Strawberries and other berries macerated in a bit of sugar for at least 30 minutes. Whipped cream with a bit of sugar and vanilla.
Mix dry ingredients above and add the buttermilk until just mixed. Pour into an ungreased 8" pan and bake for 18 minutes, until golden. Remove from pan onto a cooling rack after cooling the pan for a few minutes. Cut into serving pieces and split in half.
Spoon berries and whipped cream over the shortcake and enjoy!
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