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