July 16, 2022
A Special Bridal Shower Tea at home, for one of my daughters. The Winnie-the-Pooh Teatime Cookbook is special because my daughters and I got much use out of it when they were tiny enough to sit cross-legged on the counter, while helping prepare tea sandwhiches for their earliest birthday parties. The sandwiches pictured here are ones we made together when my oldest daughters were 3 and 5. The flowers pictured above are from my mom's garden. The "hit" for finger foods was my soy bean dip with chive oil drizzled on top, which I recreated after having a similar dip on a recent trip to Napa Valley, at The Charter Oak. It's not the same recipe, but it's close and we all love it with raw veggies!
Chive Oil (make 1-2 days ahead)
1/4 cup grapeseed oil (this will lighten it up...straight olive oil makes it too heavy)
1/4 cup good extra virgin olive oil
2 1/4 oz fresh chives
Put these in a bulletorothersmoothie type blender, blend until chives become pulp. Refridgerate for 24 hours, then strain to make the oil. The oil will keep in the fridge for several weeks. I use the extra for salad dressings, drizzled over eggs, drizzled over roasted potatoes, etc. Butin this case, the chiveoilwill be drizzledover the fermented soy dip (see middle picture intop row, above.)
Soy Dip
2/3 cup creme fraiche
1/2 cup sour cream
1 tbsp fresh squeezed lemon juice
1/2 cup white miso paste
Blend the ingredients together until smooth and creamy. Place some in a dip bowl and put the remainder in a container in the fridge. Use the leftover to re-fill dip bowl as needed.
Arrange For Dipping
Drizzle the chive oil around and over the dip that's ready for serving.
Around or next tot he dip:
Veggies: baby carrots sliced halfway lengthwise, radishes, bell peppers, turnips, chard stalks, etc. Homemade cheddar crackers
Edible Flowers
Nuts t oasted in herbs, olive oil & large flaky salt
Green olives warmed with fennel seeds, lemon zest, herbs & large flaky salt
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