Up next in 10
3 Finger Food Recipes - Paula's sharing tea party food ideas, including recipes with pickled okra and a mini cherry cream cheesecake. These are some of the best finger foods for parties! Paula’s Home Cooking, Season 2, Episode 17.
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00:00 Intro
3:53 Pickled Okra Sandwiches Recipe: https://www.pauladeen.com/recipe/pickled-okra-sandwiches/
6:45 Pesto Cheese Blossoms Recipe: https://www.pauladeen.com/recipe/pesto-cheese-blossoms/
13:40 Cherry Cream Cheese Tarts Recipe: https://www.pauladeen.com/recipe/cherry-cream-cheese-tarts/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hi y'all, I'm Paula Deen,
0:02
and today we're gonna put a twist on an afternoon tea party,
0:06
that's gonna turn this Southern tradition
0:08
into a dining delight.
0:10
You know if thought wine was the only beverage
0:13
to pair with food,
0:14
you've just gotta come with me to the Savannah Tea Room,
0:17
where we're gonna learn a thing or two
0:18
about pairing for teetotalers.
0:21
And then it's back to my kitchen,
0:23
where I'm preparing some of my favorite finger foods.
0:26
And the first one is gonna be my specialty,
0:29
pickled okra sandwiches
0:31
that are truly one recipe you just gonna have to try.
0:35
And then it's my pesto cheese blossom,
0:37
that's the perfect topping for any cracker.
0:40
And finally, it's my cherry cream cheese tarts
0:43
that are melt-in-your-mouth delicious.
0:46
So y'all take out your best China
0:48
and get the water boiling,
0:50
'cause right now, it's tea time!
0:54
Today, I'm having a very special tea party,
0:57
for a group of friends.
0:59
Now, the kinda tea that I wanna serve to them today,
1:01
you can't buy from the grocery store.
1:04
I wanna get them a nice,
1:05
special, loose tea,
1:07
and I can only find that at the Savannah Tea Room,
1:11
because I want it to be very, very special.
1:13
And I hope you'll come along with me,
1:15
because one day you may wanna throw your own tea party.
1:22
What are y'all doing here? - Hey mom.
1:25
- We were just over at the new restaurant.
1:26
- Aren't y'all supposed to be working?
1:27
- We're just run by to check on progress,
1:31
and we're having some tea. - What are you doing here?
1:32
- I wasn't expecting to see y'all.
1:33
- We weren't expecting to see you.
1:35
- What y'all drinking?
1:36
- A little tea.
1:39
- Oh my goodness,
1:40
and what y'all eating?
1:41
- These are some delicious poppy seed cakes
1:43
that they got here in time.
1:45
Delicious.
1:46
- I'm getting ready to have the girls over for tea party.
1:48
- Beautiful.
1:49
- So Elizabeth's supposed to have some tea ready for me.
1:51
- Okay.
1:52
- So y'all on your way back to the restaurant?
1:54
- Yeah, we're headed back that way shortly.
1:59
- I ain't going back into the restaurant.
2:01
(both laugh)
2:05
- I'm going to the golf course.
2:06
(both continue laughing)
2:07
- I'm with you.
2:09
- Hey Elizabeth.
2:10
- Hey Paula. How are ya?
2:11
- I'm fine. How are you?
2:12
I was surprised to see those,
2:14
Deen brothers out there having tea.
2:16
- I know they're having a good time.
2:18
(Paula chuckles)
2:19
- Yeah, they are.
2:20
Well, do you have me ready?
2:21
- How many people are you gonna have?
2:22
- I think I'm having like six.
2:24
- All right. The actual tea you're doing is a green tea.
2:28
It's sencha, its fudision.
2:30
Peach,
2:31
Rose
2:32
and cherry.
2:32
- Oh, let me smell.
2:33
- So that should go really nicely with your cakes
2:35
and things.
2:36
- Gosh, it smells
2:39
just heavenly.
2:40
- Yeah it could almost be appropriate
2:41
- And it almost looks like a popery,
2:44
with all the colors in it.
2:46
- I have everything you need
2:47
and what you need to know to get it going, right?
2:49
- Okay great. And you got my t-ball and everything?
2:52
- [Elizabeth] T-ball, the soup, the two-tea.
2:54
- I thank you so much,
2:55
and now I'll see you before too long.
2:58
- [Elizabeth] Sounds good.
2:58
- Thanks Elizabeth. Have a good one.
3:00
Bye.
3:03
Okay, guys.
3:03
I've got my stuff.
3:05
- You've got everything you needed?
3:06
- Yes. Give mommy a kiss.
3:08
- I love you.
3:09
- I love you too.
3:10
- Catch you a little bit later.
3:11
- Go have fun.
3:12
- I love you too.
3:13
Oh, we're gonna have a wonderful time.
3:14
I got lipstick all over you.
3:15
- That's all right.
3:16
- Now y'all going back to work, aren't you?
3:18
- Right now.
3:19
- You're going back to work?
3:20
- We are.
3:21
- We are headed that way.
3:21
- Okay.
3:22
- All right.
3:23
- Y'all take care of the restaurant.
3:24
- Bye mum.
3:25
- (indistinct) tea time?
3:26
- 2:30.
3:32
How did y'all like Savannah tea room?
3:34
Isn't it a beautiful store?
3:37
It actually brought back so many memories for me.
3:39
I remember as a girl, my mother making tea
3:42
out of the loose tea leaves
3:45
using the little tea bags
3:46
and she made absolutely the best sweet tea I ever tasted.
3:51
So I hope you all enjoyed our visit.
3:53
All right.
3:54
Now, how many of y'all have had an okra sandwich?
3:57
(chuckles)
3:58
Probably not many of you, the South really loves your okra.
4:02
We love it fried, we love it balled,
4:04
and we even love it pickled.
4:06
Now to assemble these sandwiches,
4:08
it's so simple.
4:09
We have just taken a piece of ordinary white bread,
4:13
we have de crusted it
4:15
and we're gonna take our rolling pan,
4:17
and just roll them out real flat like that.
4:23
And you'll wanna take your bread
4:26
and flip it over and turn it the other way
4:27
so that you'll get all the edges down.
4:31
Now, this point, all we're gonna do is take cream cheese
4:35
and spread a light little layer over that entire piece
4:39
of bread.
4:41
And you might have to dig through the
4:43
okra to find long enough pieces.
4:45
I've found a nice piece in there,
4:48
and I'm just gonna roll that up, just like that.
4:54
And we'll do that one more time.
4:56
Do the same thing with that.
4:59
Now we're gonna put one more light coating on the outside
5:03
of cream cheese, because we're gonna sprinkle this
5:07
with fresh parsley.
5:08
You know that fresh parsley wouldn't stick to the dry bread.
5:13
So we got to have something to make that parsley stick
5:17
or that sounds like a good excuse to meet
5:19
eat a little bit more cream cheese.
5:21
So I've got some fresh parsley,
5:25
it's already been chopped
5:26
and we're just gonna sprinkle it.
5:28
Now you could use dried, but I wouldn't recommend that.
5:31
I really like the fresh parsley for these.
5:34
Now, when I play these up,
5:36
I want to show you how I played them.
5:38
They're really pretty this way,
5:40
but I really like to cut them at an angle
5:43
and put them on the platter
5:44
so that you can see the inside of the okras.
5:53
And what a pretty little finger sandwich that is.
6:04
They're so good.
6:08
So delicious.
6:13
- I think your guests will love the unusualness
6:16
of the flavors and the beauty of the little sandwich.
6:21
Y'all don't go too far.
6:23
Coming up next; the pesto cheese blossom.
6:28
I so hope y'all are enjoying the show.
6:31
And if you do.
6:33
Be sure to click like, subscribe and
6:36
notification bell so you'll never miss a video.
6:40
And we'll be right back after the break.
6:47
I'd like to share with y'all now the pesto cheese blossom.
6:51
We're gonna start over here with just
6:53
an ordinary glass bowl.
6:55
That's been wrapped in saran wrap inside of the bowl.
6:59
So we're gonna start with one round cheese in the bottom
7:05
and then we're gonna come up here
7:06
and we're gonna let it overlap on
7:09
to that bottom ring of cheese.
7:11
And you see how it's already taken the shape
7:14
of a flower blossom.
7:16
And then I'm gonna save these three slices
7:18
to put on the top of our filling.
7:20
Now, the first layer that we're going
7:22
to put in there will be cream cheese,
7:24
and we're gonna start by dropping a whole garlic clove
7:29
into there.
7:31
And then we're gonna add a few pistachio nuts
7:34
and then we're gonna add two
7:36
eight ounce packages of cream cheese.
7:42
And see where all the pistachios
7:45
and the garlic was just kinda slinging everywhere.
7:48
We don't wanna miss a bit of that flavor.
7:51
We wanna get every drop.
7:55
Now we're just gonna take that out of the bucket,
7:57
we're actually fixing to make our pesto next.
8:01
To make our pesto,
8:02
we're gonna use about a half a cup of fresh parsley
8:06
and about a half a cup of fresh Bazell.
8:10
just looks so, so pretty doesn't it?
8:15
All right.
8:16
And we're gonna put in about a half a cup of pine nuts,
8:20
a clove of garlic.
8:22
Oh, about a fourth of a teaspoon of salt,
8:30
and a couple of tablespoons of olive oil.
8:42
And we're gonna just let that become almost like a paste.
8:49
Go ahead and add a little black pepper to it,
8:53
love the crack black pepper.
8:56
And you can just do this to taste.
9:01
Now I like quite a little bit of pepper in mine.
9:04
(machine blending)
9:06
And I'm gonna add just another little drop of olive
9:09
while it's running.
9:14
And that should do it.
9:16
So we've got one final layer to complete our blossom.
9:21
The last layer to our pesto cheese
9:24
blossom is gonna be sun dried tomatoes.
9:27
Now we're just gonna put those in the cuisine art,
9:30
and I'm gonna add just a little bit of oil
9:33
that was on the tomatoes back into your Reagan.
9:41
Oh, I love sun dried tomatoes too,
9:43
I just adore those.
9:50
All we've got to do now
9:51
is just put our cheese blossom together.
9:55
I'm gonna leave that right in there
9:57
cause this is actually gonna be our next
9:59
to the last layer.
10:00
So I'm just gonna put that right there and let it sit.
10:03
The first layer we're gonna put in
10:06
is the cream cheese with the pistachios.
10:10
And we're gonna put about a third of that,
10:12
and that's gonna go in first
10:13
and we've just gonna spread it
10:15
on the bottom of our bowl, just like that.
10:18
And you can see it's already got the makings of a flower.
10:24
Looks like a blossom.
10:26
The next layer is our pesto.
10:28
Now I think every time I've made this dish
10:30
I've probably layered it together a little differently.
10:32
So you can do it any way you want to.
10:35
I've got the first layer of cream cheese, half the pesto.
10:39
I'm going back with another layer of cream cheese.
10:42
Just spread that out,
10:44
just like if you were frosting a cake,
10:46
and I'm gonna go back with the rest of the pesto.
10:56
All right. Then another thin, thin layer
10:58
of cream cheese looks so good.
11:04
All right, now I'm gonna come in here
11:06
with our sun dried tomatoes,
11:09
and that red, when we slice it,
11:10
that red is gonna be so pretty coming through there.
11:15
All right, now we're gonna finish up
11:19
with the last little bit of cream cheese.
11:22
Looks so pretty and so festive.
11:27
So before we seal this up,
11:29
I'm gonna take these last few slices
11:31
of cheese and put them around like so,
11:35
and then I'm gonna pull the paper up,
11:39
so it'll form it into more of a ball.
11:44
And then I'm gonna just gonna time them up with a twist,
11:47
put it back in the bowl
11:50
and putting them in the refrigerator until he's set.
11:53
Like I said, this is a great dish
11:54
to do the day before.
12:02
Which is what I've done,
12:07
I have one that I made yesterday
12:09
and you can see how nice and firm it is.
12:13
You can see the sun dried tomatoes have kinda run out.
12:17
I have a few crackers to go along with it.
12:20
And this really doesn't need a lot of garnish,
12:23
maybe just a little Bazell and you're actually ready to go.
12:27
And what do you say we taste?
12:30
Now I like to cut mine like a pie,
12:34
it's in a round circle.
12:37
Okay, here we go.
12:41
Look how pretty that looks.
12:43
And you can serve this with any type
12:46
of cracker that you want,
12:48
but you want to make sure you got a good premium cracker.
12:56
It's so good, it's so savory,
13:01
the tomatoes make it taste
13:04
like a wonderful rich Italian dish.
13:09
You have to be on the team
13:11
It's over the top, I think you'll love it.
13:13
Plus, it's pretty.
13:15
You all stick around, go fix you a glass of tea
13:18
because we're fixing to make cherry cheesecake tad.
13:26
I hope y'all are enjoying the show
13:28
and I want to hear from you.
13:29
Tell me what recipes or videos you'd like to see me
13:32
make by just leaving a short comment below.
13:36
Now, let's get back to the show, y'all.
13:43
I'd like to share with y'all now
13:45
a simple little recipe
13:46
that I was formulating the other night in the kitchen.
13:50
So simple, so quick and so easy yet so delicious.
13:54
And we're gonna take two eight ounce packages
13:57
of cream cheese and about a cup of sugar,
14:00
now this is a half a cup measure
14:03
so we'll do that twice.
14:05
And we're just gonna cream that together,
14:10
then I'm gonna add one egg at the time,
14:17
and I'm gonna put in a butter teaspoon of vanilla
14:20
this is one of those quick, quick, easy desserts
14:24
that you can have ready for your family
14:26
in just a matter of a few minutes,
14:28
and they will just love it.
14:30
And it stores well, you can keep them
14:32
and actually run them a couple of nights for dessert.
14:37
All right, now I'm gonna transfer this to a measuring cup,
14:41
so we won't make a mess on our muffin tin and pan,
14:45
cause sometimes I get a little sloppy
14:48
when I'm using a spoon.
14:50
Now the crust is wonderful that we're gonna make
14:52
for these would just no, absolutely no work.
14:56
We're gonna take an ordinary vanilla wafer.
15:00
We're gonna drop that into our muffin tin,
15:04
and we're gonna put the flat side down.
15:07
Then we're gonna take our batter
15:09
and feel that muffin tin, almost completely full.
15:14
We're gonna leave about a quarter of an inch topping.
15:16
This is one of those desserts that the kids are coming in
15:20
and help with because it's so simple.
15:23
And then we fixed and run this
15:25
into a preheated oven that has been heated to 350 degrees,
15:29
and we are going to let them cook bout 15 to 18 minutes.
15:40
In the meantime, I've got a pan over here
15:42
that's been cooking and the time is actually up on these.
15:51
Look how pretty these look.
15:53
Now I wanna tell you something
15:54
about the day I was formulating these
15:56
and playing around with them.
15:59
I took them out of the oven and I said,
16:02
"Oh, they're so pretty."
16:03
And I went to my pantry
16:04
to get a can of cherry pie filling out,
16:08
and I opened it and I turned back around
16:10
and I said, "What happened to them?"
16:13
They looked like this.
16:15
And I said, oh my goodness.
16:17
And then I realized it was just perfect
16:21
for what I wanted to do with it
16:23
because they all fell in the center,
16:26
and the cherry filling fits just perfectly
16:30
down in that little hole.
16:34
I thought I had made a big goof
16:37
and it turned out to be just perfect.
16:40
They look just wonderful,
16:42
and it's just the right amount because,
16:45
you know, cream cheese or cheesecakes
16:48
can really, really be rather rich.
16:51
So this is a perfect size.
16:54
Now I'm gonna serve these right in the paper,
16:57
but when the girls get ready to eat them
16:59
they can very easily just slip them right out
17:02
of their paper.
17:03
And look at the nice little crust,
17:05
the vanilla wafer made with absolutely no trouble.
17:10
And you can see the pain that I took
17:12
out of the oven has already fallen.
17:26
They are so incredibly out of this world.
17:30
Y'all stick around
17:30
because I'm gonna give you a few quick tips to help you
17:34
along with your tea party.
17:38
I so hope y'all are enjoying the show.
17:40
And if you do.
17:42
Be sure to click like, subscribe and
17:45
notification bell so you'll never miss a video.
17:49
And we'll be right back after the break.
17:57
I wanna share a few tips with you own tee time.
18:00
I wanna show you what an ordinary
18:03
grocery store flavored tea looks like, as opposed
18:07
to what I'm gonna be using today for our tea party.
18:10
You can see how finely ground that is
18:13
and you're not really sure what you're getting as opposed
18:17
to what I've picked up from the tea shop.
18:20
Look at the beautiful tea leaves
18:24
and all the different aromas that's in it.
18:26
To brew a pot of tea,
18:28
I'm gonna simply put one teaspoon
18:31
of tea leaves for each cup of tea that I'm gonna brew.
18:34
Just snap that shut,
18:36
and I'm putting it into a tea pot
18:39
that's filled with hot water,
18:41
that's been poured in right before bowl.
18:44
I'm gonna let that steam
18:45
for about one to three minutes and already
18:48
the aromas are just about
18:50
to not meet over there, so wonderful.
18:53
Now you can serve this tea cold as well as hot,
18:56
and in order to sweeten your tea,
18:58
you can have a simple syrup on hand,
19:00
which is equal parts, sugar, equal parts water,
19:03
brought to a ball and make a simple syrup
19:07
that'll hang around.
19:09
Just pour your tea over your ice
19:12
and sweeten each glass individually.
19:14
Now tea should be ready,
19:17
and you can see the beautiful color of our tea.
19:20
Now we have several different choices
19:23
on how we can sweeten our tea.
19:25
We can use a regular sugar,
19:27
we can use a syrup or we can use honey.
19:30
Or if you wanna throw in a nice little twist
19:34
you can use sweetened orange runs or pineapple
19:39
or just a plain sprig of orange zest or lemon zest
19:45
and mint is always appropriate in your hot tea.
19:50
I think I'm going for the orange today.
19:54
And I hope that you'll take the time to treat yourself
19:57
to a nice cup of hot, fresh, brewed tea.
20:04
I can hardly wait for the girls to get here
20:06
and sample some of the things that I've made for them today.
20:09
The cherry cream tea starts,
20:11
and the pickled okra sandwiches
20:14
and the pesto cheese blossoms,
20:16
and of course that very specialty
20:17
that I went and bought for them.
20:19
I hope that I've given you some good ideas
20:21
for a tea party that you're gonna throw.
20:23
And until next time America,
20:26
I wish you best dishes and love.
20:28
From my tea party to yours.
20:34
Hey, y'all, it's Paula Deen.
20:36
Now, if you enjoyed this video, be sure to like it
20:39
and click the subscribe button as well as the notification
20:43
and bell to be alerted when I post a video.
20:47
Love and Best Dishes Y'all.
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