We must honor the Olympic Host this year. I loved the opening ceremonies and Mary Poppins was supercalifragilisticexpialidocious. Who couldn’t love that? I thought that afternoon tea would be appropriate. I am going to Texas-style it though. It is believed that credit for the custom of the Afternoon Tea goes to Anna, the 7th Duchess of Bedford in the early 19th century. Dinner was served as late as 9:00 pm which left the Duchess hungry. To stave off that hunger she would order tea, bread, and cakes in her room. There was once a British family that lived in El Paso for a while and was part of our Girl Scout troop. My daughters would go to play with their daughters and would have tea with them. They thought that was so cool. Girl Scouts was a great way to teach cultures and make friends.
A little bit about Great Britain’s Olympic History. Great Britain was one of 14 teams to compete in the first Games, the 1896 Summer Olympics, and has competed at every Games. Athletes representing Great Britain have won 715 medals at the Summer Olympic Games, and another 22 at the Winter Olympic Games. Great Britain is the only team to have won at least one gold medal at every Summer Games. The most successful British Olympian by gold medals won is Steve Redgrave, who won five consecutive gold medals; in the Coxed four in 1984 then Coxless pair 1988 to 1996 and finally Coxless four in 2000. Redgrave and cyclist Bradley Wiggins are the most bemedaled British Olympians with six medals each. They seem to excel at the sitting ones don’t they?
For tea today we will have to ice it. I can’t imagine 100 degrees and hot tea. We’ll have crumpets with Jalapeno Jelly and a green chile pimento cheese sandwich.
There are a lot of options for tea but my favorite is sun tea. Fill a gallon jar with water add 5 of your favorite tea bags put the lid on and place in the sun. I am adding a lemon rind and orange rind to mine today for some flavor. Mint is a good idea too. It will be ready just in time for tea. If your jar is glass, do not take inside and place directly in the refrigerator. Allow it to come to room temperature then put it in the refrigerator. Otherwise, the glass might break.
Green Chile Pimento Cheese Sandwich (serves 4)
- 3 ounces extra-sharp cheddar cheese, freshly grated (I used pepper cheddar today)
- 3 ounces cream cheese, softened well
- 1/3 ounce jar diced pimentos, with juice
- 1/3 small can of diced green chiles (drained)
- 1 garlic cloves, minced (approximate, adjust to your liking)
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon fresh ground pepper
- 1/8 teaspoon paprika
- drop hot sauce
- pinch sugar
- 8 slices of your favorite bread
Mix all ingredients very well. Note: For the best flavor, grate the cheddar just before you make the recipe. Store pimento cheese in an airtight container in the refrigerator. A little time to let the ingredients marry makes it taste better. Serve on bread or as a dip with crackers and vegetables.
I had to do some research on how to make a crumpet. This recipe was adapted from AllRecipes.
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 1 teaspoon sugar
- 1/3 cup warm milk (110 to 115 degrees F)
- 4 tablespoons butter or margarine, melted, divided
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- ½ teaspoon ground nutmeg
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour, nutmeg and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.
Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. I recently purchased two silicone egg cookers that will work perfectly. I love these things! Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
These can be made savory or sweet. Use your imagination. I am doing jalapeno and strawberry jelly today.
I am enjoying this Olympic Food Week and I am so excited for our final day which will feature a guest post by one of my FAVORITE foodies. Jen at Juanita’s Cocina. She should be one of yours too. She makes fabulous food. Be sure you check in with us on Thursday to see what great dish she has for our Closing of Olympic Food Week.