Blog Party #10-Garden Party!
Thursday, May 18th, 2006
I almost didn’t make it in time this week…something about two jobs, a cake class and oh yeah…housework almost kept me from the fun this month! Luckily I have two super easy recipes to contribute.
I have been making this yummy tea recipe since I saw Ina make it a couple of years ago. It is refreshing and good for you! I rarely drink anything else besides water during the day, but a nice cool glass of this with lunch it truly a treat!
Ina’s Fruity Summer Tea
4 Celestial Seasoning Red Zinger Tea bags
4 Celestial Seasoning Lemon Zinger Tea bags
4 cups cold apple juice (I actually used white grape juice this time around)
Steep all 8 teabags in 4 cups of boiling water for about 10 minutes. (I usually throw in a bit of ice to cool it down before combining with juice.) In a large pitcher combine tea with juice and add as much ice as desired. Enjoy!
For the appetizer/dessert I decided to stick to two very lady-like things…cheesecake and lemon curd…what could be better! I have made these mini cheesecakes before and have added preserves to the top but seeing as I have a large amount of lemon curd in my fridge right now, I figured this would be a great way to use some of it.
Mini Lemon Curd Cheesecakes
1 8 ounce block of cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
6 cookies (I have been using vanilla wafers but used the Girl Scout shortbread cookies this time and they are fabulous!)
lemon curd
Preheat oven to 350 degrees.
In a mixing bowl, combine cream cheese, sugar, egg and vanilla until smooth and well blended.
Place muffin liners into muffin tin and drop a cookie into the bottom of each cup. Spoon about 1/4 cup of cream cheese filling into each cup. Top with desired amount of lemon curd (I used about 2 teaspoons in each cup) and swirl with a toothpick.
Bake for 20 minutes. Cool completely before serving.
**Jen’s Note- These mini cakes tend to fall a bit after baking so you could leave out the curd until after baking and you would have a nice little dimple to fill with cool lemon curd.
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