retirement reception

We recently hosted a retirement reception for three fellow teachers.  All were eager to see the inn.  I had to live up to my reputation as a chef.  I think I passed as there were only crumbs left.  Another friend co-hosted and made the cake.  The garden was full of roses, peonies and sunshine.  Here are two of the many goodies that we served.

Artichoke Nibbles
adjust depending on quantities
marinated artichoke hearts sliced  1/4 inch
narrow French baguette cut into small slices
mayonnaise and finely grated Parmesan cheese
Place a slice of artichoke on each slice of bread.  Top with a dollop of mayonnaise and sprinkle on the Parmesan.  Bake in a 350° oven until golden.
English Tea Bread
1 3/4 cup flour                     1 cup butter
1 cup sugar                           3 eggs
1/2 tsp. salt                          1/2 cup each dried currents, apricots and almonds
add 1/4 cup brandy or bourbon to kick it up
Cream butter and sugar until fluffy add eggs.  Add flour and salt.  Blend in bourbon.  Using a wooden spoon blend in fruits and nuts.  Grease and flour a loaf pan.  Pour batter into pan and bake  @ 350° for 60 to 70 minutes.