• Kelsey

Latinx Tasting: Savory Course

Updated: Oct 27, 2020

I really got into the idea of afternoon tea a few months ago. I saw a video on Facebook about this place that served afternoon tea. The food looked delicious and I'm a tea lover so win-win. I started doing more research into different things like dos and don'ts, tea pairings and so on. Afternoon Tea is meant to be a lighter meal so I thought this could be a fun thing to do with friends. I learned it is broken down into three courses: Savory, Scone and Sweets. I also learned that it's not uncommon to request alcohol during an afternoon tea so I thought why not do wine instead of tea?

I've hosted an afternoon tea for two of my friends for National Rose Day so I wanted to plan one around this wine box I ordered. The more pairing research I did the more I wanted to make Mexican food or Mexican inspired in some cases. In this post I'm going to show you how I made everything for the savory course of our meal. This could be paired with either a Pinot Gris or if you want to try it with a tea I'd go with a matcha green tea.

Let's get started!!

The first thing I'd suggest making is Avocado Lime Mini Whoopie Pies. I've never been a fan of avocado but, when I was adapting the recipe I thought other people might like it. I did test it myself and I actually liked it. This gives a nice reset and sweetness to the course.

Preheat the oven to 350∘F. First, melt your butter. Then we're going to combine all the dry ingredients together. Next, add in the lime juice and avocado chunks. I used most of a small avocado but this recipe also works with the frozen avocado chunks found in the freezer section. If you don't want to juice the lime you can buy a container of lime juice and get the same effect. This next part needs to be done in order or you'll wind up with scrambled eggs. First add the melted butter. It should have cooled off a little by now. Next, add in the add once everything is pretty well combined.

Using a small ice cream scoop, scoop the batter onto a prepared baking sheet. Make sure to leave some space between them. Bake them for about 10 minutes rotating halfway through (This is important to make sure they are cooked evenly). Let them cool for about 10 minutes or while you cook the other food.

I do not recommend making the sour cream lime buttercream until after everything else is cooked and the oven is off unless you are planning to refrigerate it. Anyway to start beat the butter and shortening for 1 minute. The reason I'm using shortening is because it's a good thickening agent to keep the buttercream stable in the Texas heat that I'm fighting against. Next add the lime juice and sour cream and beat for another minute. Carefully add the powdered sugar with the mixer on low. Once it's combined, increase the speed to high and beat for 3 minutes. Use an ice cream scoop the same size as the one used for the cookies and dollop the buttercream on half of the cookies you plan to use and top with another cookie.

Next I'd make the jalapeño poppers. Start by increasing the temperature to 450∘F. Start by slicing your jalapeños in half. If you like spicy food you can leave the seeds and most of the membrane in. If you're like me and not a big fan of spicy clean out the seeds and membrane. Next, fill the jalapeño halves with cream cheese. Finally, take a strip of bacon and wrap one of the jalapeño halves. Use a toothpick to hold it all in place. I cooked mine just a little bit but you can wrap it with the bacon completely raw. Cook them in the oven for about 20 minutes. If you really want them to get crispy broil them the last two or three minutes but watch them. They can burn really quick if you're not careful.

Finally let's make the Jicama, Mango, Chicken Taco Bites. These are really simple and quick to make. That's why I'd suggest these be the last thing you make. To start you'll need some scoop tortilla chips. These are going to be our taco shells. Next add in some shredded or diced chicken. I used deli chicken for mine. Next dice the jicama into small pieces. Finally, dice the mango into small pieces.

Now let's make the sauce for our taco bites. Just combine the mayo, lime juice, cilantro and spices together. Then dollop the sauce on the taco bites.

That's it!! Now all that left is to serve them and enjoy.

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