Just Imagine

Just as Emily Dickinson dwells in possibility so can you. 
Imagine having high tea somewhere warm, seated beneath a banana tree, next to a pineapple, among the orchids and still have it be a Minnesota afternoon in December. 

The Como Park Conservatory (St. Paul, MN) offered us such a place of respite from the cold. What a treat. I was especially happy to have a

chance to wear my hat, be with friends and catch the annual Poinsettia display.

A new poinsettia variety Jingle Bell Rock caught my attention.

A variety of delectable treats were served setting the stage for 

Appetizers Part Two. 

What a fun way to celebrate Emily Dickinson's birthday. 

The following recipes were previously posted on Ever Ready.

Pesto Cheese Tarts
Recipe from Taste of Home makes 15 appetizers
Ingredients:

• 2/3 cup diced tomatoes, patted dry on a paper towel
• 1/3 cup mayonnaise
• 1/3 cup grated mozzarella cheese 
• 5 TB. freshly grated Parmesan cheese
• 2 tsp. prepared pesto
• 1/8 tsp. pepper
• 1 package (1.9 oz.) frozen miniature phyllo tart shells

Directions:

• In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. 
• Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. 
• Bake at 350° for 8-12 minutes or until lightly browned. Top with a halved cherry tomato. Recipe makes 15 appetizers. 

Curried Chicken Salad Topped With A Blackberry 

Note that curry powder is strong so start out small.
Chicken Salad
Ingredients:

• Mini Phyllo shells (used Athena brand)
• Cooked chicken breasts
• 1/4 tsp. curry powder
• chopped celery
• chopped onion
• finely chopped walnuts
• Miracle Whip

Directions:

• In Cuisinart finely chop nuts, chicken and onion.
• Place chicken mixture in bowl. add finely chopped celery and curry powder.
• Add only enough Miracle Whip just until mixture is moistened.
• Bake shells on a cookie sheet for 3 minutes-let cool.
• Use a teaspoon to fill each shell with chicken salad and top with a blackberry. 

Cranberry Feta Pinwheels

Ingredients:

• 8 oz. softened cream cheese
• 4 oz. crumbled feta cheese
• 1/3-1/2 cup chopped green onion
• 1 tsp. herbes de Provence
• 4/3 cup finely chopped walnuts
• 1 pkg dried sweetened cranberries
• 2-3 TB. half and half
• 4 spinach tortillas (I used Mission brand garden spinach and herbs)

Directions:

• In a food processor pulse feta cheese 3 times.
• In a medium sized bowl add feta cheese, cream cheese, herbes de provence,onions and half and half.
• Beat and stir in cranberries and walnuts by hand. 
• Divide and spread cream cheese mixture evenly between four spinach tortillas.
• Roll tightly, wrap in clear plastic wrap, and refrigerate for one hour.
• To serve, cut into approximately 12 slices.