Dessert

Coming Soon! RECIPE: Apple Oatmeal Cakes

Apple Oatmeal Cakes– Reimagining oatmeal without the mush; these individual cakes are more like sticky bread.

Tah-dah! Introducing our newest breakfast creation– Apple Oatmeal Cakes. These individual cakes can be baked and stored in the refrigerator for up to a week. This is a quick breakfast served warm out of the oven or reheated in the microwave when the dashing out the door is also on the menu.

A Vegan option is also available. Send me a note, if interested!

Of course, we try to incorporate a rose in our menus, hence the rose muffin cups. Pictured here, the tasty serving is topped with whipping cream and a drizzle of pure maple syrup. Pure heaven!

Recipe link coming soon. I have to make it again to be sure I got all the ingredients and proportions written.

Wonderfully yours,

Alice

Cheshire Cake– Not Always Wanting Sweet

Quintessentially British, cheese wheel wedding/celebration cakes–usually with white roses involved– are the only cakes we make here at the White Rose Manor and only by special request (I am a baker, but not a talented piping decorator, so I do not claim it). Most often, we serve as the Bed & Breakfast lodging for guests or families and their small events up for up to 20 attendees. If you desire a small event like an intimate wedding, bridal shower, memorial service, etc., the White Rose Manor may be just right for you. If you need a cheese wheel cake, we can do that, too. Come to Lincolnton. You will love it!

Pictured here is one of our Cheshire Cakes. Produced here on a larger scale for approximately 120 people, this cheese wheel cake was featured at our 2023 Christmas High Tea as the table centerpiece and then portioned as gifts to our guests. While we can create several styles of scalable cheese wheel cakes for weddings, charcuteries, etc., many cheeses work well for this lovely, edible addition to your table.

Fun fact: “Cheshire is one of Britain’s oldest and finest cheeses.”

White Rose Manor is something special, just like you.

RECIPE: Kahlua Tiramisu Trifle

RECIPE: Kahlua Tiramisu Trifle

Jump to Recipe icon  Tiramisu is always a great finish to a hearty Italian meal, but what do you do if you are English and craving this decadent dessert? Why, you make it into a trifle!

Christmas High Tea is an annual tradition at the White Rose Manor. Each year, an English Trifle takes its rightful place on the serving table along side the Marinated Lamb with Mint Sauce. For fun, we experiment with different flavours as well as modify traditional desserts to fit the trifle theme. Here is the tiramisu version for you to enjoy! Individual serving size assembly is noted at the end.

UTENSILS RECOMMENDED
Stove/Range
Bain Marie (double boiler)
Wooden spoon
Stand or hand mixer with larger mixing bowl
Medium-sized mixing bowl
Dry measuring cups
Measuring spoons
Knife (for cutting ladyfingers to size, if desired)
Scraper
Vegetable peeler
Parchment paper
Refrigerator
Freezer (to freeze mixing utensils for whipping cream)

Kahula Tiramisu Trifle Recipe

Shareable Link: Kahlua Tiramisu Trifle Recipe

INGREDIENTS
6 egg yolks
1.25 (1 ¼) C. Sugar
1.25 (1 ¼) C. Mascarpone Cheese
1.75 (1)¾ C. heavy Whipping Cream
2.5 (12 ounce) packages Ladyfingers
0.33 (⅓) C. Kahlua, or other coffee-flavoured liqueur (regular espresso/strong coffee for non-alcoholic version)
1 tsp. unsweetened Cocoa Powder, for dusting
1 (1 ounce) square semisweet Chocolate, for chocolate curls garnish

INSTRUCTIONS

Step 1
Add water to base of bain maire (double boiler). Combine Egg Yolks and Sugar in the top of a bain marie. Reduce heat to low, and cook for about 10 minutes, constantly stirring. Remove from heat and whip until thick.

Step 2
Add Mascarpone Cheese to whipped egg yolk mixture Beat until combined. In a separate bowl, beat Whipping Cream to stiff peaks. Gently fold into yolk mixture and set aside.

Step 3
Line the bottom and sides of a large glass bowl with Ladyfingers. Brush with Kalua, other Coffee Liqueur, Espresso or strong Coffee. Spoon half of the cream filling over the Ladyfingers. Repeat process (Ladyfingers and Coffee Liqueur) until bowl is almost filled. Garnish with a sprinkling of Cocoa Powder. Refrigerate several hours or overnight.

Step 4
Just prior to serving, garnish with Chocolate curls. To make the Chocolate curls, use a vegetable peeler and shave the edge of the chocolate bar onto a piece of parchment paper, then sprinkle as the finishing touch on the trifle.

INDIVIDUAL SERVING SIZE: Broken Ladyfingers? Smaller guest list? Here is an alternate serving suggestion–make individual servings instead of using a trifle bowl. To assemble, place broken ladyfingers into the bottom of individual serving bowls, add coffee flavour of choice, then a layer of the cream filling. Garnish with cocoa powder, chocolate curls, and stand two ladyfingers for the finished dessert.

Wonderfully yours,

Alice

RECIPE: Holiday Magic Ice Cream

RECIPE: Holiday Magic Ice Cream

Oh-la-la!
My, oh my!
Santa Claus got
Holiday chai . . .
ICE CREAM!

Jump to Recipe icon   Have you ever had ice cream made from tea? Done well, it is something very, very special.

Over the holidays, I got creative with some of our loose leaf teas. The Pearamel Delight tea that we featured in November made a nice palate-cleansing token to share between meal courses; however, our Holiday Magic chai was a show-stopper as an ice cream!

How to Order Holiday Magic chai – WhiteRoseManor.com

Our annual High Tea featured a tasting of this rich, creamy, churned ice cream to see how it would be received. It was an overwhelming success! Special thanks to our new friend, Desma Hart, for loaning me an ice cream maker for the “test kitchen”. I assure you, we will be returning the ice cream maker with a quart of freshly-churned Holiday Magic.

If you have never made homemade ice cream, I believe everyone should do it at least once. That said, I have a simple recipe that you can use to make your own churned ice cream, whether you choose to incorporate our tea or use your own (FYI, Matcha makes a great ice cream, too!). This recipe is for a churned ice cream, so be prepared to “kick the can” of ice and salt for an hour or so, or use an ice cream maker.

UTENSILS RECOMMENDED:
Stove and potholders
Ice cream maker (or small coffee can with lid that fits into a larger coffee can with lid)
One-quart plastic or glass container with lid
Measuring spoons
Measuring cups (2 cups works well)
Stovetop Bain-Marie or double boiler
Tea sieve/strainer
Egg separator (unless you can do it by hand)
Whisk for egg yolks
Wooden spoon for constantly stirring during cooking time
Metal spoon for verifying cooking consistency

Holiday Magic Ice Cream Recipe

Yield: Approximately 1 Qt.
Category: Dairy, Sweet, Dessert, Gluten-free
Difficulty: Moderate to easy
Time to Make: 2 days (includes steeping)
24 hours steeping, 20 minutes cooking, 4 hours cooling, 30 minutes churning, 8 hours hardening

INGREDIENTS:
2 C. Cream, heavy whipping
1 C. Milk, whole
3/4 C. Sugar, granulated – divided (1/4 cup, 1/2 cup)
6 Tbs. White Rose Manor Holiday Magic loose leaf tea (BUY)
1/2 tsp. Salt, table
6 ea. Egg, yolks only (room temperature, if possible)

Day 1:
Step 1 – Steeping the Base Cream
Steep the tea in a one-quart container with tight lid by mixing heavy whipping cream and loose tea. Seal container with lid, then stir/shake well. This will become your base cream.

Step 2 – Monitoring Time
Place base cream in the refrigerator for 24-48 hours, stirring/shaking two times per day.

Day 2 or 3:
Depending on how long you steep the tea, this day is when you cook the cream.

Step 3 – Preparing the Bain-Marie
Using a stove top Bain-Marie (double boiler), add water to the base of the Bain-Marie (water ‘bath’) until just below the top part when inserted. Do not immerse upper part into the water.

Step 4 – Egg/Sugar Mixture
In two small bowls, separate egg yolks from whites. Refrigerate egg whites for other uses. To the yolks, stir in 1/4 cup of the sugar reserving the remaining 1/2 cup for cooking with the Base Cream.

Step 5 – Cooking the Base Cream
Strain cream through a tea sieve (fine metal mesh) into the upper part of the Bain-Marie. Add the one cup of whole milk, part of the sugar (1/2 cup), and salt. Stir well.

Time-saver Tip
Wash and rinse the one-quart container and lid to reuse to store the finished ice cream.

Step 6 – Cooking the Base Cream or “Custard”
Much of this process is really like making a custard.
With the Bain-Marie assembled and base cream in the upper portion, begin heating the water bath to a boil, constantly stirring the base cream with a wooden spoon. To keep from scorching, gently stir all portions of where the cream touches the pan. When sugar is dissolved, reduce heat to simmer.

When the base cream begins to produce steam on the top, it is ready increase the temperature and add the egg yolks (without cooking them). To avoid cooking the eggs, bring them up to the base cream temperature by gradually adding the heated base cream to the yolks, a spoonful at a time. Adding slowly, constantly stir to blend well and thoroughly warm. The gradual addition of the heated cream will slowly make the egg yolks as warm as the cream so they can be added to the Bain-Marie without cooking the eggs. Using egg yolks that are room temperature hastens the tempering process.

When the egg mixture is warm. Slowly stir the egg mixture into the remaining base cream (in Bain-Marie) and continue to cook to 165 degrees F (for safe egg consumption) and thick enough to coat the back of a metal spoon. When you can draw your finger through the mixture on the metal spoon and it leaves a trough/gap, the mixture is ready for Step 7.

Step 7 – Finalizing the “Custard”
Strain the cooked mixture into the one-quart container and refrigerate for four hours or more.

Step 8 – Churning the “Custard”
Using your best method to churn the custard into ice cream, the ice cream will be soft-serve ready once churning is complete. Freeze for two hours or more for a harder ice cream.

Serving Suggestions:

This flavour stands alone, but we also found it is a great complement to apple and crapple pies. My husband is ready to put it in his coffee. I will let you know how that is. Making a new batch now, so we have some more. 😊 Enjoy!