A Wonderful Summer is Brewing

 

Summer break begins soon.  Graduations have already begun.  Bridal showers and weddings will be popping up all over during the month of June.  Gatherings with refreshments to serve abound.  Whether you are in need of food ideas for a shower, a reception, a fun afternoon with a few of your very favorites, or simply an afternoon pause, it is always the right time for tea.

We've shared them before, but these recipes never grow old.  New recipes are fun, but some are non-negotiable.  These are the ones we use every single time and have for over twenty years.  May they bring you refreshment and delight.

LEMON CURD

Juice of 3 large lemons

5 eggs

1 c. granulated sugar

8 T. unsalted butter

Blend all ingredients in a blender until smooth.  Pour into heavy-bottomed sauce pan or double boiler.  Cook over low hear approx. 10 minutes until thickened.  Use whisk if lumpy.  Place in glass container.  Cool to room temperature uncovered.  When cooled, place lid on container and store in refrigerator.  Curd will thicken more when cooled and chilled.  

MOCK DEVONSHIRE CREAM

1 (8 oz.) package of cream cheese

2 T. powdered sugar

1/2 C. sour cream

Beat cream cheese and sugar together.  I use a food processor but it can be done by hand.  Fold in sour cream.  Store in refrigerator.  

SCONES

2 c. flour

1/4 c. sugar

4 t. baking powder

1 t. salt

3/4 c. butter

1 c. milk

Combine dry ingredients.  Cut in cold butter with a pastry blender or grate frozen butter into bowl and then combine with dry ingredients.  Gently stir in milk.  Softly roll out onto lightly floured surface.  Cut with small biscuit cutter or desired shapes.  Place on parchment lined baking sheet.  Can brush with egg wash made with egg and milk then sprinkle with sugar if desired.  Bake at 425 degrees for 12-15 minutes.   Cool on clean tea towel or wire rack.  Serve with preferred toppings.