Thursday, June 30, 2016

Old-time YUMMY Blackberry Cobbler

Blackberry Cobbler
7 cups blackberries
2 cups sugar
1/2 cup dark brown sugar
1/2 cup flour
1/2 tsp. cinnamon
1/4 tsp. salt

Preheat oven to 350°. Grease a 9x13 baking dish and set aside. In a large bowl, combine the filling ingredients. Stir well and pour into the baking dish.

1 stick cold butter, cut into pieces
2 cups flour  
6-8 tbsp. ice water
1 tbsp. sugar

For the crust, in a large mixing bowl, combine the cold butter and flour. Using 2 forks, a pastry blender or your hands work the mixture until it resembles small beads. Add enough of the ice water to help the mixture form a dough, but not so much it gets sticky. Pat into a disc, then place on a well-floured surface, rolling out gently with a floured rolling pin into a rectangle about 1⁄4 inch thick. Gently lift and place on the baking dish. Sprinkle with sugar. Bake for about 30-35 minutes or until the crust is golden brown.

Wednesday, June 29, 2016

Fresh Peach Cobbler – a Southern staple of goodness at its best!

4 tablespoons tapioca or cornstarch
8 cups fresh peaches, peeled and sliced
1 cup sugar
½ cup light brown sugar
1teaspoon cinnamon
1⁄4 teaspoon nutmeg
1 teaspoon allspice
Preheat oven to 375 degrees. In a large bowl, combine tapioca, peaches, sugar, cinnamon, allspice and nutmeg. Mix thoroughly. Pour the fruit mixture into a buttered 9" X 13" baking dish.

1⁄2 cup butter, softened
1 cup sugar
2 cups flour
1 1⁄2 cups milk
2 teaspoons baking powder
1 teaspoon salt
Mix the ingredients for the dough and pour over peaches.

1 1⁄2 cups sugar
2 tablespoons cornstarch
Cinnamon, to taste
1⁄2 cup boiling water
In a medium mixing bowl, stir together all dry topping ingredients. Sprinkle evenly over the dough layer.
Pour the boiling water evenly over the cobbler; do not stir! Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.


Wednesday, May 25, 2016

Easy Pasta Carbonara with Fresh Asparagus, Peas, Onions and Mushrooms - YUM!

Sauté one package fresh sliced mushrooms in butter and oil; remove and set aside. Cook 5 slices thick bacon cut into pieces until crisp; remove and set aside. Drain all but enough bacon drippings to sauté one small onion which has been diced. Steam asparagus cut into pieces with hard stalk removed and English peas – amount desired but about one small pkg. fresh asparagus and one cup fresh or frozen peas. Cook pasta of your choice and drain.

You can make a quick sauce if you don’t want to make authentic carbonara sauce with eggs, cream and pepper. Put one jar Alfredo sauce in sauce pan, add 1 tsp. grated nutmeg, 1 tsp. freshly grated black pepper, and ½ cup freshly grated Parmesan cheese; stir and heat.

Mix sauce with pasta when ready to serve and top with mixture of onions, mushrooms, bacon, peas and asparagus. Top with freshly grated Parmesan if you like.  Serve and enjoy!

Shrimply Amazing - Pirate and Prince, Bourbon and Tarragon, Colonel Sassy's Grilled, Island Skillet and more shrimp recipes

Americans eat more shrimp than any other seafood. The word “prawn” is used loosely to describe any large shrimp, sometimes known as “jumbo shrimp.”  Some countries use the word “prawn” exclusively for all shrimp.

Preparing the shrimp usually involves the removal of the head, shell, tail and “sand vein”.  There are many ways to cook shrimp such as baking, boiling, broiling, sautéing, frying, stuffing and grilling.  Cooking time is delicate for shrimp and they are at their best when not overcooked.

A healthy food, shrimp is low in calories and high in levels of omega-3, calcium, iodine, and protein.  Shrimp is also considered to be good for the circulatory system.

I like shrimp and it’s easy to keep on hand in the freezer until you’re ready to prepare. Look for the flash-frozen (frozen at sea) and it thaws quickly.  One of my favorite ways remains the classic shrimp cocktail with a tangy cocktail sauce.

Another favorite in addition to those noted below is the coconut shrimp with a jezebel sauce. Shrimp also make wonderful appetizers when served in individual small glasses with sauce and often called shrimp shooters. Of course everything is better with bacon, so why not wrap your shrimp with a piece of bacon before grilling?

Master Chef Jose Gutierrez of River Oaks Café adds shrimp to hushpuppies and it’s over the moon good! You just can’t go wrong with shrimp.

This time of year many are firing up their grills and make no mistake shrimp and the grill are a match made in heaven. There are many marinades you can use but by adding the baking soda it gives you a moister shrimp. Of course you don’t have to marinate, just make sure to pat the shrimp dry and brush with oil before grilling. The water on shrimp keeps it from developing grill marks and by the time the water evaporates, you can over cook if you’re not careful.

So how many shrimp to you allow per person? When in doubt, be generous. Size is everything, in life and in shrimp.  A pound of shrimp feeds 4 people as an entrée, so some simple estimations should solve this quandary. Stay away from the small bay shrimp and the jumbos when preparing for a party.

I’d opt for the large (20-25/lb) and allow 6 per person. You could also sere the medium (30-35 shrimp/lb) where 8 per person is a good estimate. If you are entertaining on a budget and want to serve shrimp, why not knock their socks off with a shrimp pasty, creamy risotto, shrimp cake or an audacious stir-fry.

Of course there are some who will never get their fill and I remember seeing last year at the annual World Famous Shrimp Eating Championship at St. Elmo’s Steakhouse in downtown Indianapolis that the world’s top competitive eater entered the contest hoping to beat his own world record of 10.42 pounds set during the previous year’s event.

Downing 12.25 pounds of shrimp cocktail in eight minutes, the champ came, he ate, he conquered and he remains a record holder!  I feel sure he agrees with that adage about shrimp being the fruit of the sea.
Pirate and Prince Shrimp
Oh the pirates and the princes in your life will all give you their bounty once they nibble on this favorite appetizer or entrée if you please!
2 pounds large shrimp with the shell on
2 cups Pinot Grigio (or other sweet white wine)
2 tablespoons chopped garlic in oil
2 tablespoons creole seasoning
8 cups water
4 tablespoons butter

Place shrimp, beer, garlic, pepper and seasoning into a large bowl. Mix until all shrimp are well coated with marinade. Cover and refrigerate in the marinade for at least 1 hour, tossing shrimp occasionally. Pour shrimp and marinade into a large sauce pot and add enough water to cover shrimp. Add butter and cook over medium heat until shrimp are white throughout; remove from heat. Strain and top with sauce. Serve with extra lemon slices if you like, along with wedges of crusty French bread for dipping. NOTE: also delicious cooked over hickory chips or roasted in the oven in the marinade.
Pirate and Prince Sauce
1 stick unsalted butter
1 cup Captain Rodney's Peach BBQ Boucan Sauce
1-1/2 or 2 cups Pinot Grigio (or other white wine)
1 tablespoon fresh squeezed lemon juice

Place butter into a small sauté pan over medium heat. Once butter has melted, add wine, seasoning and chopped garlic. Once mixture begins to boil, reduce heat to medium and continue to sauté for 4-5 minutes until garlic has begun to turn brown, and to give the wine a chance to reduce.

Shrimp with Bourbon and Tarragon
As a chef and caterer, we used to serve this shrimp appetizer in our restaurant in N.C. My neighbor, Father John, a Catholic priest, loved it.  He always said he was sure that Saint Peter would be serving this when he arrived at the pearly gates. Bon Appétit!
1 lb. (26/30 count) shrimp, peeled and deveined
1/4 cup bourbon
2 shallots, diced
6 oz. white mushrooms, sliced
4 tbsp. butter
3 tbsp. sliced scallions
1 tbsp. chopped fresh tarragon
Juice of 1/2 lemon
1/4 cup cream
Salt and pepper, to taste

Melt butter in large sauté pan on medium heat.  Sauté shallots and mushrooms; add shrimp and cook briefly until shrimp begin to turn pink. Flame with bourbon. Add lemon juice, cream and 2 tablespoons scallions. Reduce for 2 minutes. Add tarragon, salt, and pepper.   Serve immediately. Garnish with 1 tablespoon chopped scallions. Serves 6 as an appetizer Nancy Kistler, Memphis
Colonel Sassy’s Grilled Prawns
2-1/2 pounds large (15–20 per pound) shrimp, peeled and deveined
1/2 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
1/2 cup Russian salad dressing
1/4 cup Italian vinaigrette dressing

Add shrimp to a bowl with marinade, and stir until evenly coated. Cover, and refrigerate for 1 hour, stirring once or twice.
Preheat grill for medium high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head and allow marinade to drip into dish by placing skewers across the dish, resulting in a drier outside of the shrimp. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for about 3 minutes per side, or until opaque. Serve on rice or as appetizer and garnish with fresh chopped parsley or chives.

Island Shrimp Skillet
1 lb. shrimp, peeled and deveined with tail on
1 tsp. garlic, minced
½ tsp. ginger, minced
5 tbsp. honey
2 tbsp. soy sauce
2 tbsp. catsup
Dash cayenne
1 tbsp. lime juice

Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade.
Over medium high heat in an iron skillet, pan sear the shrimp in some oil on both sides in two batches until browned; about 1 minute per side. Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan.
Dish and serve hot drizzled with the remaining sauce and a tropical salsa such as pineapple.

Sweet Cornbread Shrimp Cakes with Mango Salsa

1 (7-oz.) package Martha White® Sweet Yellow Cornbread & Muffin Mix
1/2 cup milk
1 egg, beaten
Bake cornbread mix according to package directions, using milk and 1 egg. Cool and crumble.

Mango Salsa
3 cups peeled and chopped mango
2 tbsp. red onion, finely chopped
Juice of 1 large lime
Pinch salt
1 jalapeno, seeded and finely chopped, or to taste
1/4 cup chopped cilantro (optional)
Mix together salsa ingredients. Allow to chill for 30 minutes in refrigerator or until serving time. 
Shrimp Cakes
2 tbsp. butter
3/4 cup finely chopped celery
1 lb. uncooked shrimp, peeled, deveined and coarsely chopped
1-1/2 tbsp. seafood seasoning
2 large eggs, beaten
1/3 cup mayonnaise
2 green onions, white and light green parts only, minced
Salt and fresh ground pepper, to taste
Butter for sautéing shrimp cakes

Heat butter over medium heat in a cast iron skillet. Sauté celery and onion until tender, about 10 minutes, stirring occasionally; transfer to large bowl. Stir in shrimp, seafood seasoning, eggs, mayonnaise, salt and pepper. Stir in crumbled cornbread until well blended. Using about 1/3 cup, form mixture into 12 shrimp cakes about 2-1/2-inches diameter. Place on a parchment or wax paper-lined baking sheet. 

Heat 2 tablespoons butter in skillet over medium heat. Sauté shrimp cakes until lightly browned and shrimp turn pink, about 4 minutes on each side. Cook remaining shrimp cakes, adding additional butter as needed. Place cakes on a serving platter. Garnish with mango salsa. 

Shrimp de Jonghe
According to some sources, Shrimp de Jonghe was invented at the turn of the 20th century by the De Jonge brothers, Belgian immigrants and owners of De Jonghe’s Hotel and Restaurant in Chicago. This garlicky, herbed casserole with sherried bread crumbs can be served as an appetizer or main course.
1 stick butter, at room temperature
2 to 3 cloves garlic, peeled and minced
1 tsp. parsley, chopped
1 tsp. chervil, chopped
1 tsp. shallots, chopped
1 tsp. tarragon, chopped
Salt, to taste
Freshly ground black pepper, to taste
Pinch of nutmeg
Pinch of mace
2 pounds shrimp
2/3 cup bread crumbs
1/2 cup dry sherry

Preheat oven to 400 degrees.
Gradually work the garlic and other seasonings into the butter. Add the bread crumbs and sherry and mix well. Set aside. Alternatively, place all the ingredients in a food processor and pulse until incorporated.
Shell and clean the shrimp and cook in boiling salted water for 3 minutes until they are pink. Butter 6 to 8 ramekins, individual baking dishes, or a single baking dish. Arrange layers of shrimp and the herbed crumb mixture alternately in the ramekins. Top with remaining buttered crumbs and bake in the oven for 10 to 15 minutes, until the dish is barely bubbling and the crumbs are lightly browned.

Shrimp Tortellini
3 lbs. cooked shrimp
2 package cheese tortellini
1 med red bell pepper, cut into strips
4 cloves garlic
4 tsp. Dijon mustard
2/3 cup seasoned rice vinegar
½ cup olive oil
½ cup vegetable oil
1 tsp. dried tarragon
Salt and pepper, to taste

Prepare tortellini according to package directions. Marinate shrimp and bell peppers overnight in covered dish in the refrigerator. Mix with pasta before serving.  Ashley Teague, Jackson
Remoulade Sauce
1 cup mayonnaise
2 tsp. fresh lemon juice
3 tsp. chopped parsley
2 tsp. brown mustard
1 tsp. horseradish
1 dash paprika

Mix all ingredients in a bowl and refrigerate. Serve with your favorite seafood. Robert Stewart, Jackson

Cocktail Sauce
1-1/2 cups ketchup
1/4 cup prepared horseradish
1 tsp. freshly squeezed lemon juice
1 tbsp. sugar
2 tsp. Worcestershire sauce
1/4 tsp. freshly ground black pepper, to taste
Dash cayenne, to taste

Stir all of the ingredients together in a medium bowl. Taste and season as needed. Cover and chill until ready to serve.


Wednesday, March 16, 2016

Tea Time - Recipes, Etiquette and a little history of this tradition

Anna, 7th Duchess of Bedford and a lifelong friend of Queen Victoria, is credited with the creation of the social event in the 1840s that we know as Afternoon Tea. It began as a 4:00 o'clock snack to tide her over until the customary supper around 8:00. The Duchess began to invite other high society ladies to join her, and over time, the practice became steeped in tradition, etiquette, accoutrements, and favorite recipes.
As it became the "national habit", tea houses and tea rooms sprang up over Britain and the custom circled the globe. The English writer, Lewis Carroll made the tea party famous with his writing of Alice’s Adventures in Wonderland.

After falling down the rabbit hole into Wonderland, Alice encounters The Mad Hatter, The Dormouse, and The March Hare at a table set beneath a tree. The Mad Hatter explains to Alice that he and the March Hare are always having tea because, when he tried to sing at a celebration for the Queen of Hearts and she sentenced him to death for "murdering time."

Tea has always been a stylish way to spend time with family, friends, and associates in a ritual appreciated around the globe. Children can learn manners and etiquette at a tea party with their dolls or teddy bears. What woman hasn’t attended a mother and daughter, sorority, or bridal tea, which have long been an endearing custom in our society.

Tea sandwiches, scones, and pastry make up the three courses of an Afternoon Tea. The Light Tea requires only scones and pastry. High Tea is served later, usually around 6:00 and consists of a full menu or what we would call supper.

The important thing is that you enjoy the tea. So with a nod to tradition, to Queen Victoria’s life-long friend, Anna, to other cultures, and to connoisseurs, serve what you and your guests will enjoy most.

Full Afternoon Tea is served in three courses – sandwiches, scones and desserts.

The sandwiches are small and range in flavor from Dijon egg salad with baby watercress on toasted brioche to smoked salmon and horseradish cream on pumpernickel or even country ham and Havarti on wheat tied with chive ribbons. Cucumber is still the quintessential tea sandwich recipe.

Tea sandwiches are usually savory, crustless, small, often cut into shapes and thin-sliced. Each tea sandwich can be spread with soft butter or cream cheese to prevent soggy sandwiches. Peanut butter (with banana slices or jelly) is just right for a child’s tea party.

Appetizers are also appropriate. Next are the scones, or other tea breads such as (English) muffins or crumpets. The final course is Tea Cakes, which may include most any small pastry.

Serve a beverage such as champagne or punch, in addition to tea if the gathering is very large. Fruit and cheese are also welcome additions. 

Light Afternoon Tea requires only scones and tea cakes to be served. Another version of Afternoon Tea is called Cream Tea. Serve only scones with clotted cream and jam.

Divide your tea party recipes, as we have. Serve something savory, then something sweet, and you can't go wrong. Serve a beverage, like punch or champagne, in addition to tea if the gathering is very large. Fruit and cheese are welcome additions to the basic tea party recipes.

Amazingly, all tea comes from the same basic plant. Depending upon the extent the leaves are fermented, all teas are either black (fully fermented), green (unfermented), or oolong (partially fermented). Some refer to this process as oxidation, rather than fermentation. It takes several hours at most.

There are many variations of these three teas based on growing area, climate, use of young leaves or older ones, blending, and so on. One such class uses only very young leaves that are processed so little they come practically in their natural state.

The important thing is that you enjoy the tea. So with a nod to tradition, to the Victorian ladies, to other cultures, to connoisseurs, and to the merriment enjoyed by Queen Victoria and the Duchess of Bedford over 150 years ago, serve what you and your guests will enjoy most.
Jack Daniel’s Pimento Cheese Tea Sandwiches
12 oz. sharp cheddar
1/2 cup fresh grated Parmesan cheese
4 oz. cream cheese, softened
1 small jar diced pimientos, drained
4 tablespoons mayonnaise (I use Duke’s)
2 tbsp. Jack Daniel’s Tennessee Whiskey
Splash Worcestershire sauce
1/2 teaspoon chili powder
Pinch cayenne
Pinch ground cumin
Pinch sugar

Mix and melt cheeses in microwave; stir to blend. Add remaining ingredients and stir lightly to mix. Spread pimento cheese onto thin white bread; remove crust and cut into desired shapes.

Cucumber Sandwiches
No tea party recipe page would be complete without these.
1 large cucumber, peeled and sliced very thinly
Salt and white pepper, to taste
1/2 cup soft butter
1/4 cup soft cream cheese
1 tsp. minced fresh garlic
1/2 tsp. chopped dill
Good quality white bread slices
1 tbsp. fresh lemon juice
1 tbsp. olive oil
Fresh parsley leaves or tiny sprigs of fresh dill for garnish (optional)

Process cream cheese and butter in a blender or food processor until smooth, stopping once to scrape down sides.

Combine cream cheese mixture, cucumber, garlic and dill. Spread mixture evenly onto white bread slices. Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Garnish with leaf of parsley or dill. Store cucumber sandwiches in an airtight container for up to 1 hour before serving.
Chicken Tarragon Tea Sandwiches
1 1/2 cups chicken, finely chopped
1/2 cup almonds, roughly chopped
5 tbsp. mayonnaise, or to desired consistency
1 tbsp. sour cream
1 large shallot, finely chopped
4 large sprigs of tarragon, roughly chopped
1/2 tsp. ground black pepper
8 slices of sandwich bread, frozen

Mix chicken, almonds, mayonnaise, sour cream, shallot, tarragon, and pepper. Roughly divide the filling into 4 portions, then place one portion atop each of 4 slices of bread, filling in the edges. Top the filling with another slice of bread, then use the serrated knife to remove the crusts. Cut the large sandwich into three equal finger sized sandwiches.

Ham and Havarti Tea Sandwiches

1 cup butter, softened  
1 small yellow onion, minced  
1 tbsp. poppy seeds  
2 tsp. Dijon mustard  
1 tsp. Worcestershire sauce  
2 lb. ham, thin slice or shaved (or country ham)
12 oz. Havarti cheese slices
Bread, thin slices  
Fresh chives for garnish

Beat butter and next 4 ingredients at medium speed with an electric mixer until blended.

Spread butter mixture thinly over one side of all slices of bread; top with ham, cheese and top with slice of bread with butter mixture inside. Remove crusts and cut into finger sandwiches; tie one piece of fresh chives around each sandwich. Note: I used Tripp country ham that was sliced thin and cooked. They were gobbled up!

Scotch Scones
2 cups flour
1/2 tsp. salt
5 tbsp. shortening
1/2 cup cream
3 tsp. baking powder
1 tbsp. sugar
2 beaten eggs

Mix and sift dry ingredients. Cut in shortening. Beat together eggs and cream and stir into dry ingredients. Toss on lightly floured board and roll out to ½ inch thickness. Cut three sided, brush with butter, sprinkle with sugar. Bake in hot oven for 15 minutes.

Priscilla Nuckolls Ingram passed this favorite recipe down to all eight of her children. She lived at The Columns from 1909 until her death in 1951 at the age of 92. “Miss Elizabeth” Ingram of Bolivar

English Royalty Chocolate Chip Scones
1-3/4 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
5 tbsp. unsalted butter, chilled and cubed
1/2 cup miniature semisweet chocolate chips
3 tbsp. orange juice

Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form dough. Turn out the dough on a floured surface. Pat or roll into a 9-inch circle about ½-inch thick. With a 2-1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool. Pam McCarty of Jackson

Lemon Sandwich Cookies
1 stick unsalted butter, softened
1/3 cup sugar
1/8 tsp. salt
1 large egg yolk
2 tsp. fresh lemon juice
1 tsp. grated lemon zest
½ tsp. pure vanilla extract
1 cup plus 2 tbsp. all-purpose flour

Place butter, sugar and salt in a large bowl and beat until the mixture looks smooth, about 1 minute. Add the egg yolk, lemon juice, lemon zest, and vanilla until they are blended into the mixture. On low speed add the flour, mixing just until a smooth dough forms. The dough forms large smooth clumps.

Place dough on plastic wrap and form it into a log about 10 inches long. Roll up the dough in the wrap and roll it back and forth on the counter until the log is smooth and about 1 ¼ inches in diameter. Chill the log of the dough until firm, about 2 hours or overnight.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap the cold dough log and cut into ¼” thick rounds. Place the cookies 1 inch apart on the prepared baking sheets. Bake about 15 minutes just until the edges are light brown. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

Lemon Butter Cream Frosting
3 tbsp. soft unsalted butter
½ cup powdered sugar, sifted
¼ tsp. vanilla
1 tsp. fresh lemon juice
½ tsp. grated lemon zest

Place all ingredients in a small bowl and stir until smooth.

Turn half of the cooled cookies bottoms side up. Spread a thin layer of frosting on the bottom of these cookies. Press a plain cookie, bottom side down, onto each frosted cookie.

Presbyterian Punch
1 6oz. can frozen lemonade
1 lg. can pineapple juice
3 qt. ginger ale
3 cups sugar
2 qt. water

Add carbonated beverage just before serving. Can also float ice ring, fruit or sherbet in punch bowl.

Tea Etiquette
The proper way to hold the vessel of a cup with no handle is to place one’s thumb at the six o'clock position and one’s index and middle fingers at the twelve o'clock position, while gently raising one’s pinkie up for balance. 

Tea cups with a handle are held by placing one’s fingers to the front and back of the handle with one’s pinkie up again allows balance. Pinkie up does means slightly tilted, not straight up. It is a graceful way to avoid spills. Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand.

Do not stir your tea, with your tea spoon, in sweeping circular motions. Place your tea spoon at the six o'clock position and softly fold the liquid towards the twelve o'clock position two or three times. Never leave your tea spoon in your tea cup, rather, place it on the right side of the tea saucer.

When not in use, place the tea cup back in the saucer. If you are at a buffet hold the tea saucer in your lap with your left hand and the tea cup in your right hand. When not in use, place the tea cup back in the tea saucer and hold in your lap. The only time a saucer is raised together with the teacup is when one is at a standing reception.

Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.

When serving lemon with tea, lemon slices are preferable, not wedges. Provide a small fork for your guests to pick up the slices, or the tea server can place a slice in the cup after the tea has been poured. Be sure never to add lemon with milk since the lemon's citric acid will cause the proteins in the milk to curdle.