Tea, Lemon Curd, & Bonus Recipes

Following a tea party last Saturday, a number of requests were made for both the brewing of the hot tea and the lemon curd. Both brewing tea and making lemon curd are very, very easy. Lemon curd would make a thoughtful gift. Pair small jars of the lemon curd, packages of scones, brown sugar shortbread, and tea together to create a delightful, gourmet gift basket. It is much more economical, tastier, and healthier to make these items yourself, especially if keeping an eye on sales for ingredients.

The uses for these recipes are honestly too many to list. Not only that, each item keeps very well. This enables them to be made now, before the holiday rush. Honestly, does it get any better than that? Easy, economical, and able to be made ahead? I see those smiles peeking out. Lemon curd need not be delegated just for tea time. It also makes a delicious filling for mini-tarts and would snuggle up perfectly with cream cheese inside of a pastry.

We're also including another easy to make bonus recipe for Mock Devonshire Cream. While we most often pair this treat with lemon curd on scones, secretly, we favor it with strawberry preserves. Please don't get allow your feelings to be hurt, delicious, yummy lemon curd. Personally, a toasted bagel spread with Mock Devonshire Cream and strawberry preserves is so good that I would seriouisly consider choosing it for my birthday meal. Really, I would. I've even endulged in a hot cup of coffee instead of tea when devouring eating this treat.

Creating atmospheres of beauty and delight doesn't require excessive time, talent, or money. A heart that is willing to try something new and hands that busy themselves following the heart's leading are able to work the wonders of their Heavenly Father everywhere they go. Taking a few ingredients and blending them together into delicious treats for the tastebuds are but one way to create such treasures of blessing. A Mother's Rewards and Abundance blogs pray that these recipes assist in sharing the beautiful, extravagant love of God with others and that they provide an excuse for the busy to cease from the bustling, exhale the stress, and breathe deeply of the Father's loving grace.

BREWING TEA
This recipe is for one average-sized tea pot or thermal caraffe.

• 2 tea bags (tea of your choice)
• hot water (just to boiling point) enough to fill teapot/caraffe

Place tea bags into pot/caraffe(could use quart-sized canning jar). Pour hot water into vessel - fill. Place lid (could use plate) on top of pot/caraffe. Allow to sit 3-5 minutes. 5 minutes for black tea. 3 for herbal, white, or green teas. This is the brewing. After brewing time is complete, remove the bags. Tea bags can be composted. If sugar/cream is desired, Place sugar/cream(can use 2% milk  - some say full cream will curdle. I haven't ever experienced this personally, but know that some have) in cup, fill with tea, stir carefully, and enjoy! Should any hot tea be left over, remaining tea can be stored in refrigerator for iced tea later on.
Recipe can be adapted for larger and/or smaller amounts. Concentrate for 1 gallon of iced tea can also be made by using four tea bags instead of two. When making iced tea concentrate and sweet tea is desired, place sugar to taste in jar before adding hot water. Also, a pinch of baking soda added to iced tea concentrate along with hot water improves the flavor of the iced tea. Store concentrate in refrigerator. To use, add 1 gallon cold water to concentrate and serve over ice.

LEMON CURD

• 3 large lemons
• 5 eggs
• 1 C. granulated sugar
• 8 T. unsalted butter (salted will work if that is what you have on hand)

Put the juice of the 3 lemons, eggs, sugar, unsalted butter in a blender and process until smooth. Pour the mixture into very heavy saucepan or the top of a double boiler. Cook over low heat for approx. 10 minutes or until thickens. (This was at least 20 minutes - if not longer - for me) Stir the mixture with a wire whisk if it appears lumpy. Chill. It will become thicker as it cools.

MOCK DEVONSHIRE CREAM

• 1 - 8 oz. cream cheese, softened
• 2 T. confectioner's sugar (powdered sugar)
• 1/2 C. sour cream

Blend ingredients together until smooth. Store in refrigerator.

BROWN SUGAR SHORTBREAD COOKIES

• 1 c. butter, softened (NO SUBSTITUTES - MUST BE REAL BUTTER)
• 1/2 C. packed brown sugar
• 2 1/4 C. all-purpose flour

In a mixing bowl, cream butter and sugar. Gradually stir in flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3 inch thick rectangle measuring 11 in. x 8 in. Cut into 2 x 1 inch strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees for 25 minutes or until bottom begins to brown. Cool for 5 minutes. Remove to a wire rack to cool completely. Yield: 3 1/2 dozen.