The-Sweet-and-Savory-of-Yummy

La Tea Dah at Gracious Hospitality is hosting a Tea Blog-a-Thon from March 16 until May 31. She has a different theme for each week and you may participate as much or as little as you like. The theme for the sixth week, April 20 - April 26 "The-Sweet-and-Savory-of-Yummy" – "Share your favorite teatime recipe for sweets or savories. Tea sandwiches, scones, and dainty desserts all count in this category. Give credit to the originator of the recipe if possible. Post a picture if you can. This is sure to make everyone hungry for a delicious tea time treat!"

The latest issue of Tea Time magazine has some interesting twists on an old standby of the afternoon tea menu – the cucumber. The article, "Cool Cucumber" introduces a variety of recipes for using cucumbers for both savory and sweet treats that promise to be nice and yummy. Here are two:

"Cucumber and Cantaloupe Bites
Makes 24 bites
1 large English cucumber
1 (4-ounce) package goat cheese
1 (3-ounce) package cream cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
½ teaspoon garlic salt
½ teaspoon freshly ground black pepper
1 cantaloupe, halved and seeded
Garnish: fresh mint

Using a channel knife, score cucumber lengthwise from end to end. Trim ends; cut cucumber in half lengthwise. Using a teaspoon, remove and discard seeds. Place cucumber halves on paper towels, and drain, cut side down, for 10 minutes.
In a medium bowl, combine goat cheese, cream cheese, chives, parsley dill, garlic salt, and pepper. Using an electric mixer at medium seed, beat until smooth.
Fill a pastry bag with cheese mixture. Evenly pipe mixture into both halves of the cucumber. Place halves back together and wrap tightly with plastic wrap. Chill for 2 hours.
Using a melon baller, remove balls of cantaloupe; cut each ball into quarters. Remove cucumber from refrigerator. Slice into ½-inch rounds. Gently place cut cantaloupe on cucumber slices. Garnish with fresh mint, if desired.
Note: Reserve remaining melon for another use."

"Cooling Summer Tea
Makes 1 gallon
1 cup black tea, brewed strong
1 whole English cucumber, pureed and strained (about 1 cup juice)
1 cup plus 2 tablespoons pink lemonade flavored drink mix
10 cups of water
1 cucumber, thinly sliced

"In a large pitcher, combine the tea, cucumber juice, and drink mix; stir until well combined. Add the water; chill. Serve over ice with cucumber slices."
--Tea Time May-June 2008, p. 20.

Visit the Tea Time web site for the featured recipe, Cucumber Melon Salata:

Please visit La Tea Dah at Gracious Hospitality for links to other participants in the Tea Blog-a-Thon.