You're probably thinking those white balls look like truffles or candies, but they're not. They're the Curry Chicken Balls out of the "A Year of Themed Teas" cookbook from the former Tea By Three tea room in Clinton Township, Michigan. The book was a gift from my friend Phyllis, and I made one of the recipes this weekend to get a headstart on that bridesmaids' luncheon and tea I will be hosting in a month!
My go-to chicken salad is a recipe I serve on miniature croissants, but that's too large a serving for this luncheon, where I'm trying to have a larger variety of smaller things for the girls to enjoy. These Curry Chicken Balls are basically bite-size morsels of a chicken salad rolled in almonds, and they are great! You can freeze them ahead of time too, so I'm delighted to be one recipe ahead on the luncheon.
But I have a confession. I had already decided I wanted to substitute ginger marmalade for the orange marmalade in this recipe. I fully intended to use curry powder, however, until I had everything mixed and got ready to add the yellow powder and found I was out of curry! Yikes! So, already in a ginger frame of mind, I simply substituted powdered ginger and I LOVE the result. In fact, it dawned on me later that some people don't like the strong taste of curry, so perhaps the ginger was a better choice for the luncheon anyway. Here's the recipe, with my substitutions noted. I'm so happy to have found a dainty new way to offer chicken salad on a tea menu!
Curry Chicken Balls
(Or Ginger Chicken Balls)
6 ounces cream cheese, room temperature
2 tablespoons orange marmalade (I used ginger marmalade)
2 teaspoons curry powder (I used powdered ginger)
1/4 teaspoon pepper (I used white pepper)
1/4 teaspoon salt
3 cups cooked chicken breasts, finely chopped and shredded
3 tablespoons minced onion
3 tablespoons minced celery
1 cup almonds, finely chopped in food processor
In a mixing bowl, add cream cheese, marmalade, curry (or ginger), pepper and salt. Beat on medium speed until smooth, then add chicken, onion and celery and combine. Roll into 1-inch balls and then roll in the almonds. Yields 42 balls.
They look so pretty and sound delicious!
ReplyDeleteWhat a great idea! Love too that they look white for a bridal shower. Often thought it would be fun to do an all white tea party and these would work really well.
ReplyDeleteYour ginger substitutions sound perfect! I've made these before.. and love the fact that they are a 'do ahead' recipe! Instead of the ball shape, I flattened mine into a medallion, and then served them on a round piece of brown bread, held in place by a frilled toothpick.
ReplyDeleteYay! A gluten free tea party recipe to add to my small collection.
ReplyDeleteYum! I will have to try your gingered version--sounds so good!
ReplyDeleteI was hoping you might tell us about the "theme" the recipe was included in. I can always use new ideas for tea party themes!
A nice change from dainty sandwiches, these look tasty.
ReplyDeleteI love this cookbook, great idea! And your recipe looks delicious.
ReplyDeletePerfect for a bridal shower,
Joanie
Looks very pretty and delicious too! Perfect for your special tea party!
ReplyDeleteThese do sound yummie and I think I will try some as I do love ginger. I bought ginger tea when at Cape Cod some years ago after listening to a lecture at the local libray hosted by this dear couple dressed in Victorian finery and afterwards their tea was served and they had brought some just in case someone would like to purchase some. It was called Courtship Tea and oh so very good.
ReplyDeleteWith a joyful heart,
Sylvia Faye