Whether you call her Mom, Mother, Momma, or Mum, an afternoon tea is the perfect way to celebrate that special person in your life. It can not only be a fun and elegant occasion, but it can also offer a wonderfully relaxed celebration.
With afternoon tea, there’s plenty of opportunity to visit and spend time together and enjoy delicious food; these recipes will help you prepare an afternoon tea to nourish body and soul and to celebrate Mom in style.
Herby Chickpea Smash Tea Sandwiches
Finger sandwiches are a classic component of afternoon tea, and these ones bring plenty of herby flavor to the party. Chickpeas are lightly smashed and dressed in fresh, bright flavors of cilantro, mint, tangy yogurt, earthy turmeric, and spicy paprika, before being sandwiched with pumpkin seeds and sunflower sprouts. Don’t be fooled by their small size—these sandwiches pack a hearty boost of fiber and protein and a whopping amount of iron too.
14 oz (398 mL) can chickpeas, drained and rinsed
1 Tbsp (15 mL) capers
1/4 cup (60 mL) green onions
1/2 cup (125 mL) fresh cilantro
1/4 cup (60 mL) fresh mint
1/4 cup (60 mL) Greek yogurt
1 tsp (5 mL) Dijon mustard
1 Tbsp (15 mL) tahini
1/4 tsp (1 mL) turmeric
1/4 tsp (1 mL) spicy smoked paprika
1/8 tsp (0.5 mL) salt (optional)
1/4 cup (60 mL) pumpkin seeds, divided
1 cup (250 mL) sunflower sprouts, divided
8 slices of spelt bread or other hearty ancient grain bread
With potato masher, in medium-sized bowl, mash chickpeas. Finely chop capers and add to bowl along with green onions, cilantro, and mint.
In separate bowl, combine yogurt, Dijon mustard, tahini, turmeric, and paprika to make dressing. Pour over chickpea mixture and stir well. Taste for seasoning and add salt, if required.
To assemble sandwiches, lay out 2 pieces of bread and cover each with a thin layer of chickpea mixture. Sprinkle about 1 Tbsp (15 mL) pumpkin seeds on 1 slice of bread and top with about 1/4 cup (60 mL) sunflower sprouts. Sandwich the 2 pieces of bread together, pressing down lightly. Repeat with remaining bread to make 4 sandwiches. Cut each lengthwise into 1 inch (2.5 cm) tea sandwiches.
Serves 16
Each serving contains: 102 calories; 4 g protein; 6 g total fat (1 g sat. fat); 15 g total carbohydrates (2 g sugars, 3 g fiber); 211 mg sodium
Orange Tarragon Chicken in Belgian Endives
Orange and tarragon make wonderful friends as they flavor this take on a chicken salad sandwich. Slightly bitter endives offer a great complement to the licorice flavor of tarragon and are robust enough to hold the mixture while adding a satisfying crunch. Each filled leaf contains about 20 g of protein and 40 percent of the recommended daily value of iron.
2 boneless, skinless chicken breasts, about 6 oz (170 g) each
2 strips of orange zest, made using vegetable peeler
1 tsp (5 mL) peppercorns
1 small carrot, cut in a few pieces
1/2 onion, skin removed, root intact
2 thyme sprigs
4 tarragon sprigs, leaves removed and reserved for use below
1 bay leaf
1 tsp (5 mL) mustard
1 Tbsp (15 mL) apple cider vinegar
3 Tbsp (45 mL) orange juice
1 Tbsp (15 mL) extra-virgin olive oil
3 Tbsp (45 mL) finely chopped fresh tarragon leaves
1 Tbsp (15 mL) chives
1 Tbsp (15 mL) orange zest
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
20 Belgian endive leaves, washed and dried (from about 2 or 3 endives)
1/4 cup (60 mL) slivered almonds
In shallow saucepan wide enough to accommodate all ingredients in a single layer, place chicken, orange zest, peppercorns, carrot, onion, thyme and tarragon sprigs, and bay leaf. Pour in cold water to cover chicken by about 1 inch (2.5 cm). Place pan on stove and heat on high. The moment water begins to simmer, reduce heat, and keep at a gentle simmer for 15 to 20 minutes. Do not allow water to boil. After time has elapsed, turn off heat, and remove chicken to plate and allow to cool thoroughly. Place in container with lid and refrigerate once cool.
In small jar or bowl, combine mustard, vinegar, orange juice, olive oil, tarragon leaves, chives, orange zest, salt, and pepper.
Using 2 forks or stand mixer with paddle attachment on low setting, shred chicken.
Pour dressing over chicken and stir well. Fill endive leaves with small amount of mixture, sprinkle with slivered almonds, and serve.
Serves 20
Each serving contains: 221 calories; 22 g protein; 9 g total fat (1 g sat. fat); 17 g total carbohydrates (2 g sugars, 6 g fiber); 109 mg sodium
Mini Lemon Yogurt Cheesecakes
Despite their small size, these dainty cheesecakes are bursting with bright lemon flavor. Substituting yogurt for often-used sour cream adds to the tangy taste, adds some protein, and helps cut down the fat content a bit, while the pistachios in the crust add a delicious flavor not usually found in a straight graham cracker crust. For best results, chill in the refrigerator for several hours and top with blueberries just before serving.
2 Tbsp (30 mL) graham crumbs
2 Tbsp (30 mL) ground pistachios
1 Tbsp (15 mL) coconut palm sugar
1 Tbsp (15 mL) melted butter
3 1/2 oz (100 g) natural soft cream cheese
1/4 cup (60 mL) yogurt
1 Tbsp (15 mL) honey
1 1/2 tsp (7 mL) lemon juice
1 tsp (5 mL) lemon zest, plus about 1 tsp (5 mL) more for garnish
1/2 tsp (2 mL) vanilla extract
1/4 cup (60 ml) fresh blueberries for garnish
Preheat oven to 350 F (180 F). Line mini-muffin tin with parchment liners.
In small bowl, combine graham crumbs, ground pistachios, sugar, and butter. Stir well with fork until mixture is evenly moistened. Add heaping 1 tsp (5 mL) to each cup of lined mini-muffin tin and press down with clean finger or back of spoon. Bake in oven for 5 minutes.
Fill electric kettle and set it to boil. Set aside.
In bowl of stand mixer, beat together cream cheese, yogurt, honey, lemon juice, 1 tsp (5 mL) lemon zest, and vanilla until smooth. Scrape down sides of bowl as necessary to ensure mixture is evenly combined. Place muffin tin on larger rimmed baking tray. Transfer mixture from mixer to a jug with spout and pour into individual muffin cups, filling them to just under the rim. Move baking tray to top rack of oven, pulling it out halfway so you can add a bit of boiled water to the baking tray. Bake cheesecakes for 20 minutes until surfaces jiggle slightly. Remove tray carefully from oven, then remove muffin tin from water bath and allow to cool thoroughly. Chill in refrigerator for a minimum of 4 hours.
To serve, carefully remove cheesecakes from their parchment shells and top with fresh blueberries and additional lemon zest.
Serves 12.
Each serving contains: 177 calories; 1 g protein; 11 g total fat (6 g sat. fat); 18 g total carbohydrates (14 g sugars, 1 g fiber); 120 mg sodium
By Helena McMurdo
