AFTERNOON TEA

A Party for Twenty-five

Chocolate Ganache Cake*

Champagne and Tea

MY BEST PARTY

When my first book, The Barefoot Contessa Cookbook, was published in the summer of 1999, I felt like celebrating. My husband and I gave a garden party and invited everyone in my world: friends from East Hampton and New York, extraordinary people who had helped me with the book, everyone from Barefoot Contessa, wonderful customers from the store, and farmers who had brought us superb produce and poultry over the years. The weather was perfect—75 degrees and sunny—and the garden did its “thing” with uncanny timing. I wanted it to be a terrific party, and with 350 guests, I knew it had to be planned so that I had absolutely nothing to do except visit with people while the party was going on.

First, we set up a lemonade stand “manned” by three adorable boys to set the tone as summer and casual. Waiters greeted everyone with trays of glasses filled with delicious chilled rosé and Pellegrino. I set up two huge tables: One held savory things such as baked Virginia ham and crab cakes from my book; the second table was an English tea with smoked salmon tea sandwiches, raisin scones, and long-stemmed strawberries. I love to do enormous food tables that are the centerpiece of a party; not only do they look festive, but it means that I need only a few people to replenish the tables rather than a team of waiters passing appetizers on silver trays.

This party is like that summer party: an afternoon tea. It’s an easy party to give during the holidays when everyone is running from house to house, but it’s also fun any time of year. The good news is that the tea sandwiches are served at room temperature and the desserts can be prepared in advance and arranged on the table an hour before guests arrive. I hope you’ll find that it’s a successful formula for a party that you’ll do over and over again.

HERBED GOAT CHEESE SANDWICHES

MAKES 40 TO 45 SANDWICHES

We’ve been making this goat cheese spread for years at Barefoot Contessa. When I thought of making cucumber tea sandwiches, I decided that this spread would be a good complement. The spread will keep for weeks in the refrigerator. Prepare these sandwiches early in the day and keep them covered with damp paper towels and plastic wrap in the refrigerator.

	FOR THE SPREAD (MAKES 2⅓ CUPS)
8 ounces	cream cheese at room temperature
10½ ounces	Montrachet or other mild goat cheese at room temperature
1½ teaspoons	minced garlic (2 cloves)
½ teaspoon	minced fresh thyme leaves
3 tablespoons	minced fresh parsley
5 to 6 tablespoons	milk, half-and-half, or heavy cream
¾ teaspoon	kosher salt
½ teaspoon	freshly ground black pepper
	FOR THE SANDWICHES
2 loaves	7-grain bread, thinly sliced
1	hothouse cucumber, not peeled

For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.

To make the sandwiches, spread each slice of bread with the goat cheese spread. Slice the cucumber in thin rounds and arrange on half the bread slices. Top with the remaining bread. Press slightly, trim off the crusts, and cut the sandwiches into halves, thirds, or triangles.

CHEDDAR AND CHUTNEY ON BRIOCHE

MAKES 40 SANDWICHES

Cheddar and chutney are a classic English combination. On mini brioche rolls from Eli’s Bread, they’re even better, but you can use any good bread.

40	mini brioche rolls
1 to 2 jars	Major Grey’s chutney
1½ pounds	very good extra-sharp cheddar

Cut each roll in half crosswise. Spread the bottom half liberally with chutney. Place a thick slice of cheddar on top and cover with the top half of the roll.

I like English farmhouse cheddar, but any aged cheddar from Vermont will be delicious.

LEMON BARS

MAKES 20 SQUARES OR 40 TRIANGLES

It’s important to me that lemon bars really taste like lemon. I love the way the tart citrus cuts the sweetness of the filling. I can’t begin to calculate how many lemon bars Harry Goodale has made at Barefoot Contessa over the years, but they’re definitely one of our best sellers.

	FOR THE CRUST
½ pound	unsalted butter at room temperature
½ cup	granulated sugar
2 cups	all-purpose flour
⅛ teaspoon	kosher salt
	FOR THE FILLING
6	extra-large eggs at room temperature
3 cups	granulated sugar
2 tablespoons	grated lemon zest (4 to 6 lemons)
1 cup	freshly squeezed lemon juice
1 cup	all-purpose flour
	Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 × 13 × 2-inch baking sheet, building up a ½-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

LIME CURD

MAKES 3 CUPS

I like lime curd with character, and for me that means lots of zest. Lime curd is wonderful on a slice of toast, as a dip for long-stemmed strawberries, or as a sauce with pound cake and fresh fruit. It lasts for weeks in the refrigerator.

4	limes at room temperature
1½ cups	sugar
¼ pound	unsalted butter at room temperature
4	extra-large eggs at room temperature
⅛ teaspoon	kosher salt

Remove the zest from the limes with a carrot peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced. Squeeze the limes and measure out ½ cup juice.

Cream the butter in the bowl of an electric mixer fitted with a paddle attachment, then beat in the sugar and lime zest. Add the eggs, one at a time, then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The lime curd will be ready when it coats a spoon, and it will register about 175 degrees on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.

For lemon or orange curd, substitute equal measures of lemon or orange for lime in this recipe.

CARROT CAKE CUPCAKES

MAKES 22 CUPCAKES

The carrot cake at Barefoot Contessa used to be very dense and rich. A few years ago I decided to update it, and it was an immediate hit. This is moist and light and, of course, the perfect vehicle for all that thick, creamy frosting.

2 cups	granulated sugar
1⅓ cups	vegetable oil
3	extra-large eggs at room temperature
1 teaspoon	pure vanilla extract
2 cups	all-purpose flour plus 1 tablespoon
2 teaspoons	ground cinnamon
2 teaspoons	baking soda
1½ teaspoons	kosher salt
1 pound	carrots, grated
1 cup	raisins
1 cup	chopped walnuts
	FOR THE FROSTING
¾ pound	cream cheese at room temperature
½ pound	unsalted butter at room temperature
1 teaspoon	pure vanilla extract
1 pound	confectioners’ sugar, sieved
	FOR THE DECORATION
2 tablespoons	unsalted butter
1 cup	grated or shaved carrots
3 tablespoons	good maple syrup

Preheat the oven to 400 degrees. Line muffin pans with paper liners.

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add to the batter and mix well (I use my hands—it works best!).

Scoop the batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees and bake for 35 minutes, or until a toothpick comes out clean. Let cool on a wire rack.

For the frosting, mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and sauté for 2 to 3 minutes, until the carrots are tender. Spread them on a paper towel to cool.

When the cupcakes are cool, frost them generously and garnish with big pinches of sautéed carrots.

ORANGE CHOCOLATE CHUNK CAKE

MAKES ONE 10-INCH BUNDT CAKE

For years, Barefoot Contessa has been making a wonderful orange pound cake that is moist and flavorful. When my friend Anna Pump at Loaves and Fishes added chocolate chunks to her orange cake, I thought it was such a good idea that I borrowed it and added chocolate chunks to ours. The combination of tart, citrusy orange with sweet chocolate has been a big hit.

½ pound	unsalted butter at room temperature
2 cups	sugar
4	extra-large eggs at room temperature
¼ cup	grated orange zest (4 large oranges)
3 cups	all-purpose flour plus 2 tablespoons
½ teaspoon	baking powder
½ teaspoon	baking soda
1 teaspoon	kosher salt
¼ cup	freshly squeezed orange juice
¾ cup	buttermilk at room temperature
1 teaspoon	pure vanilla extract
2 cups	good semisweet chocolate chunks
	FOR THE SYRUP
¼ cup	sugar
¼ cup	freshly squeezed orange juice
	FOR THE GANACHE
8 ounces	good semisweet chocolate chips
½ cup	heavy cream
1 teaspoon	instant coffee granules

Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.

Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.

FRUIT TARTS

MAKES SIXTEEN 3¾-INCH TARTS

Making piecrust can be daunting, but there are a few key steps that make all the difference. The goal is to have bits of butter visible in the dough, which will make the pastry flaky. First, freeze the flour and sugar for 30 minutes before starting. Second, use as little water as possible when mixing the dough. And finally, let the dough rest in the refrigerator for at least 30 minutes before rolling it out. This technique takes a bit of practice, but once you’ve mastered it, you’ll never make bad pastry again.

	FOR THE PASTRY
2½ cups	all-purpose flour
6 tablespoons	sugar
1 teaspoon	kosher salt
½ pound	very cold unsalted butter
6 to 8 tablespoons	ice water
	FOR THE FILLING
1 cup	good raspberry jelly or preserves
	Small soft fruits such as grapes, berries, or sliced kiwis
½ cup	apricot preserves

Combine the flour, sugar, and salt; freeze it for 30 minutes. Dice the butter into medium pieces. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and pulse about 10 times, or until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into 2 disks. Wrap in plastic and chill for at least 30 minutes.

Preheat the oven to 375 degrees.

Roll out one of the disks of dough 1⁄16 inch thick, and cut circles large enough to fit the tart pans. It is important not to stretch the dough when placing it in the pans; be sure the circles are larger than the pans. Cut off the excess dough with a sharp knife or your thumb. Repeat with the remaining dough.

Line each tart shell with a piece of aluminum foil, and fill the shell with dried beans or rice. Bake for 10 minutes. Remove the foil and beans and prick the bottom of each shell with a fork in order to allow the steam to escape. Bake for another 8 to 10 minutes, until browned. Let cool to room temperature.

For the filling, place 1 tablespoon raspberry jelly in each cooled tart shell and arrange the fruit on top. Combine the apricot preserves with a few tablespoons of water in a small saucepan and heat until smooth and runny. Brush the top of the fruit with the glaze. Serve as soon as possible after filling so the pastry doesn’t get soggy.

I like the Raspberry Red Currant jelly made by Hero.

You can get 3¾-inch tart pans from Bridge Kitchenware in New York City.

SHORTBREAD COOKIES WITH DRAGÉES

MAKES 24 COOKIES

This shortbread cookie recipe comes from Eli Zabar of E.A.T., the Vinegar Factory, Eli’s Bread, and Eli’s Manhattan in New York City. They are the quintessence of shortbread and have been my all-time favorite cookie since the first time I tried one more than fifteen years ago. Dragées give them a festive sparkle.

¾ pound	unsalted butter at room temperature
1 cup	granulated sugar
1 teaspoon	pure vanilla extract
3½ cups	all-purpose flour
¼ teaspoon	salt
1 cup	confectioners’ sugar
	Silver dragées

Mix together the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the vanilla. In another bowl, sift together the flour and salt; add it to the butter and sugar. Mix until the dough starts to come together. Dump on a floured board and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Preheat the oven to 350 degrees.

Roll the dough ½ inch thick and cut with a 3-inch-round fluted cutter. Place on an ungreased baking sheet and bake for 20 to 25 minutes, until the edges begin to brown. Let cool to room temperature.

Combine the confectioners’ sugar with about 2 tablespoons of water to make a very thin glaze. Spoon onto the cookies and sprinkle with a few dragées before the glaze dries.

The edges of the shortbread will be ever so slightly sharper if you chill the cookies for 10 minutes before you bake them.

You can mail-order dragées from Dean & Deluca or New York Cake and Baking Distributors.