We decided to hold a Southern Tea - and what better place to do it than a gun range! Our three safety instructors (John, Charlie, and Don) did a GREAT job of teaching us the ropes and bringing loads of pistols for us to try out. Next time we hope to try some clay shooting with shotguns. The food was a Southern twist on tea...and delicious!
Tea: Sweet, iced Lipton
Food (by course):
Biscuits with butter, honey, and pecan fried chicken, cucumber cups with potato salad and paprika, crostini with cajun crab spread, ham salad in sweet corn muffins
Cranberry tea bread, orange date scones, clotted cream, lemon curd, 3 kinds of jam
Hummingbird cake, cream puffs, fruit tarts, chocolate tarts, cheese cake tarts.
Dress: Casual
Attendence: 5 + 3 instructors
Gift: Cowboy boot cookie cutter, safety glasses, ear plugs, 50 cal brass with "Texas Tea Shoot" on the side, and a praline
Recipe for Concentrated Tea Syrup (by Sherri)
Ingredients:
4 quarts of water
1 cup of loose tea leaves
5 cups of sugar
Instructions:
Bring water to a boil. Add tea leaves. Return water to a rolling boil. Remove from heat, cover, and let sit for at least 20 minutes.
Measure sugar into a large bowl. Strain tea mixture into sugar (Sherri suggests putting a cloth in the strainer to make sure that no dregs get into the sugar). Stir until sugar is dissolved. Pour mixture into a pitcher, let cool, then refridgerate.
To use tea syrup, add 1/2 inch of syrup, water, and ice to an iced tea glass.
