June 2024 - Apricot Afternoon Tea Menu: In Celebration of the Brief, Delicious Apricot Season and Fathers

 
Fruit lovers, we must seize the day: apricot season is so very short and so very easy to miss. This year, let it not happen to you by planning a summer trip to an apricot orchard near you. Luckily, as I mentioned in my apricot teaser last December, I found For the Love of Apricots website. The apricot orchard map covers most western states so with some luck, you’ll find fresh apricots near you. Do not be tempted to buy apricots in your local supermarket, as they are nothing like tree-ripened apricots you get from the orchard. Do plan a field trip to get your box of apricots to savor fresh and hopefully preserve into jam to enjoy in the long, long no-fresh-apricots-season.

I get my fresh and dried apricots from Bremmer’s Farm, just off highway 5, in Arbuckle, California. You can find them on yelp and Facebook during the short fresh apricot season, two or three weeks around Father’s Day each year. Last year, I got my lug of over-ripe apricots at Bremmer’s, to make into jam but neglected to stock up on their dried apricots. Look for the tastiest dried, slab apricots at fancier markets or online, if you are shopping after apricot season is over.

As I mentioned above, I stumbled across the fantastic website, For the Love of Apricots,created by Lisa Prince Newman. She is a champion of local agriculture and wrote a cookbook of apricot recipes. I tried to buy a copy last December but ye ole PayPal was not cooperating. I successfully purchased a copy earlier this month and eagerly await it. I hope to share some recipes here, if it arrives in time.

While waiting for apricot season to arrive, I’m putting together an apricot tribute afternoon tea menu to celebrate both the tasty fruit and Father’s Day. I’m pretty sure I inherited my love of fresh produce from my Italian father who possibly loves fresh apricots even more than I. Working as a postman while getting his degree from San Jose State, he tasted a dried apricot pie made by postal clerk Viola Machado, who had an apricot ranch in Milpitas. Over 60 years later, Dad still marvels at the amazingly deep apricot flavor of that pie.
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I am testing recipes for this tea menu in mid-May so I do not yet have my precious apricots on hand. My off-season apricot arsenal includes last year’s homemade apricot jam, apricot nectar, canned apricots, apricot juice, and dried apricots. I’ll make a note in the recipes which ones will be better made from fresh apricots, when possible. 

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A Tea Menu in Celebration of Father’s Day & Apricots

Coronation Chicken Sandwiches
Couscous Salad in Lettuce Cups
Grilled Apricots with a Variety of Fillings:
(Choose as many as you’d like to serve)

• Goat Cheese & Pistachios
• Brie & Prosciutto
• Sweet-Hot Salmon
• Falafel with Apricot Salsa & Tzatziki
• Sausage Slices with Apricot Mustard

Lollipop Lamb Chop with Apricot Mustard Glaze (For the meaty Dads)
Apricot Scones served with Apricot Preserves and Clotted Cream
Miniature Queen of California Cakes
Apricot Cheesecake Bars
Traditional Shortbread
English Breakfast Hot or Iced tea
Grilled Sangria
Basil Almond Blossom Cocktail

Since June brings us Father’s Day, which coincides with the beginning of summer, I feel it calls us to get outside and clean off the grill. To this end, I added a grilled component to our apricot menu. If you do not have access to a patio or park grill, you can most certainly use a stovetop grill pan to get some delicious sear and color on your fruits and meats. Both Le Creuset and Lodge brands have grill pans widely available. An electric tabletop grill will also work well.
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Since no one would accuse me of being a grill goddess, I turned to my brother who fired up his propane grill to help me test the grilled sangria and the stuffed apricot recipes. As Pete hasn’t retired just yet, he can’t come to everyone’s house to grill, so I linked this All Recipes Fruit Grilling Guide to help out with some barbeque advice.
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​​Among the things we learned at the grill, the most important is that fresh apricots are a must for grilling; canned apricots just won’t hold up under all those toppings. They are just too soft. We soldiered on anyway (because we had no fresh apricots) and produced some tasty, though not structurally sound, grilled apricot halves. 
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Once you get the hang of putting the perfect char on your fresh apricots, you can proceed to the creative part, the fillings. It was very fun figuring out what would taste good on a grilled apricot. The short answer: so many things! I narrowed it down to five different toppings which may be a little too many at one time, but it seems perfectly acceptable to choose as many or as few as fits your party. 

Above, grilled, stuffed apricots with a variety of fillings: falafel with apricot salsa & tzatziki, brie & prosciutto, goat cheese & pistachios, grilled sausage slices with apricot mustard, and sweet-hot grilled salmon.

​I had prepared all the toppings and accompanying sauces earlier in the day so it didn’t seem like that much work. I shallow fried the wee falafel patties earlier and kept them in the fridge. Aside from some chopping for the salmon marinade and the apricot salsa, the other mixtures come together quickly. As I made them, I put them all in pint jars which are easy to store and transport to the grill area. My sauces: salmon marinade, apricot salsa, tzatziki, and apricot mustard which is just the two ingredients, stirred together. (Start with about 2 tablespoons of each.) The busy hostess can also purchase some or all of the toppings at a well-stocked grocery store such as Whole Foods or Trader Joe’s. I’ve always used a falafel mix and felt fine about it.

​Sweet-Hot Salmon Marinade Recipe
This is enough for a pound or two of salmon or steelhead fillets.
In a small bowl, stir together all ingredients. Store covered, chilled for up to three days. I marinated the salmon in a Pyrex pan for about 1 hour before grilling it and brushed some on while grilling. (Or Peter did, I watched.)

• 2 tablespoons apricot jam
• 1 tablespoon soy sauce or tamari
• ½ teaspoon chili paste or sriracha, to taste
• Juice of 1 lime
• About a tablespoon grated fresh ginger
• 1 garlic clove, peels and chopped or grated

 
Apricot Salsa
In a medium bowl, stir together all ingredients. Store covered, chilled for up to two days, but it is at its best the day it is made. Of course, it’s delicious as a dip for tortilla chips or on any fish or any taco or anything that’s edible, really.
About a pound or more fresh, ripe apricots (or mangos, if fresh apricots are not in season)

• 1 clove peeled, finely chopped garlic
• 1 jalapeño chili, deseeded, ribs removed and finely chopped
• About ¼ peeled red onion, finely chopped
• Large handful of cilantro, chopped or more, if you like more
• ¼ teaspoon kosher salt
• Juice of one lime

 
Kathleen’s Tzatziki Recipe
I make this with full fat Greek yogurt, but you can do partly sour cream, if you have it on hand. I served it at the inns for hors d’oeuvres with crudité and falafel and it was always popular.  
In a small bowl, stir together all ingredients. Store covered, chilled for up to two days, but it is at its best the day it is made.

• ¾ cup full fat Greek yogurt
• About 4”-5” English cucumber, unpeeled and grated
• Juice of 1 lemon
• 1 clove peeled, finely chopped garlic
• ¼ teaspoon kosher salt, or to taste
• Shake of cayenne pepper

 

​If you are a good griller or have a grill master handy, you may want to add on some slightly more meaty but still extremely cute lamb chops, prepared in the “lollipop” style. I don’t eat lamb but it is my Dad’s favorite, so I’ll be learning to make these adorable little chops with the built-in handle for our Father’s Day Party

​The grilled sangria was a huge surprise hit. Grilling the fruit not only deepened and sweetened the flavors but added an almost vanilla bourbon depth to the refreshing pitcher drink. I must say that going forward, any time I’m planning any outdoorsy summer gathering, I’ll be serving up this winner. And you should, too. The alcohol content can be easily adjusted up or down by using varying ratios of prosecco to soda water. I can’t wait to make it again and share with my fellow fruit lovers.

​Grilled Sangria

​This pitcher drink was one of the best surprises I have ever had in cooking. Sangria never really appealed to me before I found the magic of grilled fruit. I am urging everyone to grill all the fruit and never look back.

• ½ fresh pineapple, peeled and cut into round slices
• 1 orange, sliced about ¼” thick
• 3 fresh apricots, pitted and cut in half
• 2 kiwis, peeled and thickly sliced
• 8 ounces (1 cup) lemon soda water such as La Croix LimonCello or any sparkling lemon water (I used The La Croix for testing and think it is worth tracking down)
• 1 ounce (2 tablespoons) simple syrup
• ½ cup apricot brandy
• 1 bottle (750 ml) prosecco, chilled
• Ice

Grill all the prepared fruit on pre-heated grill, working in batches and turning only once so they get good char marks. As they are done, set them aside to cool a bit. Cut pineapple slices into quarters. 
When ready to serve, put the fruit into a large glass pitcher and add the soda water, simple syrup, and apricot brandy. Stir to combine and add enough ice and prosecco to fill pitcher. Serve in tall glasses, making sure there is a variety of fruit in every serving. Add a fun straw, if you like fun straws.
 
It was a lovely, sunny day for grilling in the backyard, and I am so grateful for Peter and Tiffany helping with my projects. Neighbor cat, Sherbie, is always interested in backyard activities so he attended, nestled there in the grass. The humans both took photos which I am delighted to share here. We had a fun impromptu introduction to grilling season and Father’s Day warm up that I feel we are way ahead of the summer game.

​Coronation Chicken Sandwich Filling

Makes about 3 cups of sandwich filling

• 2 tablespoons mango chutney
• 2 tablespoons apricot jam
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• 2 teaspoons curry powder, or to taste
• Shake of cayenne pepper, optional
• 2 tablespoons chopped dried apricots
• 2 tablespoons toasted slivered almonds
• About 2 cups cooked, shredded chicken from a Costco roaster chicken or similar
• Salt, to taste
• Sliced buttermilk bread or other thinly sliced bread
• Softened butter

 
Make sandwich filling: In a medium bowl, stir together mango chutney, apricot jam, mayonnaise, sour cream, lemon juice, curry powder. and cayenne pepper, if using. When well combined, stir in dried apricots and almonds. Fold in chicken and taste for salt. Can be made up to 2 days ahead, tightly covered and chilled. 
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To make sandwiches: Generously butter one side of each slice of bread. Spread filling and top with slice of bread, buttered side in. Remove crusts with sharp, serrated knife. Cut into desired tea sandwich shapes such as rectangles or triangles. Cover sandwiches with a barely damp paper towel or tea towel, then plastic wrap. Serve as soon as possible, ideally not more than a few hours ahead. 

Photo from website Bake at 350

BASIL APRICOT BLOSSOM​
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A refreshing cocktail
Makes 1
Special Equipment: cocktail shaker, muddler or long-handles bar spoon, pretty serving glass​​

• 1/4 oz. simple syrup
• 1 oz. white rum
• 1/2 oz. apricot liqueur
• 1/2 oz. lemon juice
• Ice

4 basil leaves plus one sprig for garnish
​In a cocktail shaker, muddle the basil leaves and simple syrup to release the basil oils. Fill the shaker with ice, add the remaining ingredients, shake vigorously. Strain into a coupe or martini glass. Garnish with basil sprig.

Variation: can be made into a spritzer by adding 4 ounces (or to taste) plain or lemon soda water and serving in a Collins or pint glass, over ice.

Apricot Couscous Salad in Lettuce Cups

Couscous is such a hardworking, versatile dish. It’s happy to show up at any meal, being the supportive friend to main dish meats, the filling component to veggie salads, the low-key partner in spicy Moroccan meals. In our lettuce cups, it stars at teatime, a colorful blend of vegetables and minced aromatics, nestled in the soft green of butter lettuce. Purchase more lettuce than you think you need so you can pick through the heads to choose the smallest, tenderest inner leaves to make smaller cups, most appropriate here. A sweet and sour dressing brings it all together, showcasing friend couscous. Vegans: swap chicken stock for water.

Dressing:

• 3 tablespoons olive or canola oil
• 1 tablespoon apricot jam
• 3 tablespoons apple cider vinegar
• Juice of half a lemon (zest lemon before squeezing)
• 1 small garlic clove, peeled and finely minced
• ½ jalapeño, seeded, deveined, and minced, optional but highly recommended
• ½ teaspoon kosher salt, or to taste
• Black pepper taste
• Couscous:
• 1 cup chicken stock or water
• 1 cup couscous
• 1 ear fresh corn, cut off the cob
• ½ red bell pepper, seeded and small diced
• ½ small red onion, finely diced
• 3 green onions, sliced
• ¼ cup toasted almonds, chopped
• 3 tablespoons dried apricots, chopped
• ¼ cup chopped Italian parsley plus more for garnish
• ¼ cup chopped basil or cilantro or fresh dill
• Zest of 1 lemon
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1. In bowl or pint jar, stir together all dressing ingredients. Dressing can be made a day or two ahead and shaken before pouring on couscous. Keep tightly covered and chilled.
2. Bring chicken stock to boil in a medium sized saucepan with a lid. Remove from heat and stir in couscous. Cover saucepan and let sit 5 minutes. Remove lid and fluff with fork. Stir in corn, bell pepper, red onion, green onion, almonds, dried apricots, herbs, and lemon zest. Shake dressing and pour over couscous. Serve in small lettuce cups for tea or top a bed of lettuce with couscous in large, shallow serving bowl for family style meals.

 

​Individual Queen of California Cakes

In our book, Sharing Tea: The Road Back to Civilization, in the “World of Tea Parties, A California Tea” section, we feature this indulgent, densely chocolatey, satin-glazed cake. As majestically as it sits on its cake pedestal, it is a little finicky when it is time to cut. I reworked the recipe to make individual servings that keep the shiny ganache finish intact. It was named for the California-produced apricots and walnuts, so I envisioned a regal little dried apricot crown on each petite cake, embellished with gold sparkling sugar and edible gold balls. You can follow the link to see the Queen on a mauve cake pedestal, on our website: 
 The Queen of California Cake
 
Cake

• ¼ cup minced apricots
• 1/4 cup brandy
• 2/3 cup walnuts or almonds
• 8 ounces dark chocolate, chopped
• ½ cup (1stick) butter
• 3 eggs, separated
• 1/2 cup plus 3 tablespoons sugar, divided 
• ¼ cup flour (use gluten free flour replacement, if desired)

Chocolate Glaze

• 6 ounces dark chocolate chopped 
• ½ cup (1 stick) butter
• Decorations
• 16 to 20 dried apricots, flattened with rolling pin, if puffy
• Gold edible glitter or gold sparkling sugar
• Gold edible decorative balls, optional

 
Makes about 16 2” cakes

Special equipment: parchment-lined 8” square cake pan, sprayed with baking spray or buttered and floured, small bowl, small bowl, food processor, microwave-safe bowl or 4 cup Pyrex measuring cup, stand mixer, silicon spatula, 2 toothpicks, cooling rack, cutting board, 1 ½’-2” round cookie cutter or biscuit cutter, offset spatula, small, sharp knife, culinary tweezers, optional
Preheat oven to 325°F 
  

1. Cake: in a small bowl, stir together minced apricots and brandy, let soak for at least ½ hour.
2. In a food processor, pulse walnuts until finely ground, taking care not to turn into nut butter. 
3. In a microwave safe bowl, melt chocolate and butter.  Microwave for 1 minute on high and stir.  Heat on high for 30 seconds, stir until completely melted and smooth. Set aside.
4. In a stand mixer bowl, beat egg yolks with 1/2 cup sugar on high for 4 minutes, until pale yellow, scraping down sides as necessary. Add chocolate mixture, flour, and ground walnuts to egg yolks and mix on low for 30 seconds. Add apricots and brandy and stir until combined.
5. In clean mixer bowl, whip egg whites until soft peaks form, then beat in 3 tablespoons of sugar. Stir 1/3 of egg whites into chocolate batter, then fold in remaining egg whites until combined. Pour batter into prepared pan and bake in oven for 30 to 35 minutes, or until toothpick inserted about 1” from edge of cake shows moist crumbs. The center will test very moist, and the top will look shiny and cracked and may fall slightly in the center.  Remove from oven and place on cooling rack. With potholder and folded up paper towel, carefully pat down edges of cake so they are more level with the center. Let cool in pan for 15 minutes. Loosen edges and invert onto rack. Leave upside down to cool completely. Chill for 30 minutes or up to 2 days.
6. Glaze: in a microwave safe bowl, combine chocolate and butter.  Microwave for 1 minute. Stir until chocolate is completely melted and smooth.
7. Place chilled cake on a cutting board. Cut into 1 ½” or 2” circles with sharp cookie cutters. Place cake circles on rack over a clean, rimmed sheet pan or large platter. Pour warm chocolate glaze over cakes, spreading glaze around cakes with an offset spatula, rewarming glaze as needed. Alternately, dip cakes in warm glaze, allowing excess to drip off. Repeat with remaining cakes. Decorate before glaze has completely set.
8. Decorate: Cut flattened dried apricots into a simple crown shape that will fit on top of cakes with sharp kitchen scissors or small, sharp knife. Cut one crown for each cake. (This can be done ahead, if desired. Set apricot crowns on parchment-lined platter and cover with plastic wrap at room temperature, up to two days ahead.) Center a crown on each cake. Carefully mound gold glitter or sugar to make bottom of crown. If using optional gold balls, take a toothpick and make a shallow indentation above each point of the crown. Using tweezers or fingers, place one gold ball in each indentation and gently press down. Allow glaze to fully set before moving. It is best to store cakes at room temperature with a large mixing bowl over them, not covered with plastic wrap, which might mar the glaze. The cales keep at room temperature, loosely covered, up to 2 days.
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I am enthralled by the photo of these apricot bars. I found them at Rock Recipes and the recipe looks sound. I have to confess I did not get around to baking the recipe, but I am definitely making them for Father’s Day. I’m putting the link here, so you all can try it, too: Apricot Orange Cheesecake Bars
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Our family had a deep fondness for Scottish shortbread and we have many recipes for shortbread on the website. Rose and I bake shortbread for most family events, especially if Peter will be attending, as he is a huge fan of shortbread, as am I. It freezes beautifully, if wrapped up tightly, so you might as well make the big batch. I have my old shortbread tin in the freezer, fitted inside a large zip-top bag. You can find my sheet pan shortbread recipe here:Cakes & Tea blog, December 2018 with large batch shortbread recipe
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The above apricot cream cake is the 2024 version of my cake for Suzi’s birthday. My baking partner, Suzi, who is also my bestie for the last 46 years, luckily has liked all the birthday cakes I have made for her, keeping me free to invent any cake I think she would like. So yes, there is no recipe, but it opened the door to dreams of apricot season to come.