FEBRUARY/VALENTINE's TEA PARTY MENU
Here is the February/Valentine's Tea Party Menu. Included at the end is a grocery list and a work schedule for catering the tea party.
FEBRUARY/VALENTINE'S TEA PARTY MENU
Heart Shaped Egg Salad Tea Sandwiches
Cucumber Tea Sandwich
Chicken/Almond Tea Sandwich
Radish/Onion Tea Sandwich
Gingerbread Scones with Lemon Curd
White Chocolate Pecan Muffins
Lemon Curd Tarts
Mini Cheesecakes
Shortbread Dipped in Chocolate
Coffee Tortoni in Chocolate Cups
FEATURING
Sally’s Cup
(Blend of Ceylon, Darjeeling, and Assam)
Apricot Tea
(Flavored black tea)
Strawberry-Kiwi Infusion
(Dried strawberries, kiwi, and other fruit)
Cucumber Sandwich with Sesame Seeds
Cucumber
Cracked Wheat
Cream cheese
Sesame Seeds, toasted
Slice cucumbers very thin. Spread bread with softened cream cheese. Layer cucumbers. Cut off crusts. Cut into triangles. Mix a little mayo with cream cheese to thin. Spread mixture on long side of triangle and dip in sesame seeds.
Egg Salad on White Hearts
Hard boiled eggs
Pickle relish
Mayo
Dash of mustard
Dice eggs and mix with rest of ingredients. Spread on bread cut into hearts (use a heart shaped cookie cutter--freeze bread first.) Garnish with diced chives.
Chicken Almond Salad on Raisin Bread
Diced cooked chicken
diced green onion
Toasted almonds
pickle relish
Mayo
dash of mustard
Salt and pepper to taste
Raisin bread
Spread each bread slice with butter. Spread with Chicken salad. Cut off crusts and cut into squares.
Radish & Onion on Whole Wheat Rounds
Radishes
Whole Wheat bread
Green Onions
Butter
Slice radishes and green onions into very thin slices. Cut whole wheat bread into rounds. Spread each round with butter. Layer radishes and onions. Top with a round, butter side down. Garnish with parsley.
KATHY'S COFFEE TORTONI
1 cup heavy cream
a few drops of almond extract
¼ cup sugar
1 egg white (beaten)
1 Tbs. instant powdered coffee
¼ cup chopped almonds
1 tsp. vanilla
¼ cup flaked coconut—toasted
Whip cream. Fold in sugar, coffee, and flavorings.
Combine almonds and coconut.
Fold egg white and ½ nut mixture into the whipped cream mixture.
Spoon into chocolate cups and sprinkle with remaining nut mixture.
Chill.
½ recipe makes about 24 chocolate cups.
Shortbread Cookies dipped in White Chocolate with red Sprinkles
Shortbread Cookies
Solid shortening
White Chocolate
Red Sprinkles
Melt white chocolate with a little solid shortening. Dip cookies into the chocolate and then into red sprinkles. Place on wire rack to dry.
Lemon Tarts
Lemon Curd
1 cup sugar
2 tsp. finely grated lemon peel
1 cup lemon juice (about 5 lg lemons)
3 Tbs. firm butter, cut up
3 eggs, slightly beaten
Mix sugar, lemon peel and lemon juice in heavy non-aluminum pan (1 ½ qts.). Stir in butter and eggs. Cook over MEDIUM heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon. DO NOT BOIL. Immediately pour into one 1-pint container or two 1-cup containers. Store covered in refrigerator for up to 2 months. YIELDS: 2 cups of curd. Enough for about 20 scones.
Tart Shells
2 cups flour
4 to 5 Tbs. cold water
Pinch of salt
½ cup butter, well chilled
½ cup shortening, well chilled
mini-muffin tins
Preheat oven to 450*. Mix together flour and salt. With a pastry blender, cut butter and shortening into flour until mixture resembles coarse meal. Add cold water, a little at a time, until mixture is moist enough to form a ball. Do not over mix. Cover and chill 15 minutes. On a floured surface, roll pastry out with a floured rolling pin. Grease mini-muffin tins. Cut pastry into 3-inch circles and press each circle into a muffin cup. Bake for 8 minutes. Cool completely. Fill with lemon curd when ready to serve. Garnish with clotted cream or whipped cream and a small raspberry, blueberry, or blackberry and tiny mint leaf.
MINI CHEESECAKES
1 package Royal Cheesecake mix
1 ½ cups graham cracker or chocolate wafer crumbs
¼ cup sugar
¼ cup margarine or butter, melted
Garnish: cherries, blueberries, raspberries, quartered kiwi slices, chocolate shavings
Combine crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased or paper-lined muffin cups.
In large bowl, follow directions for making Royal Cheesecake.
Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. Refrigerate until set. Garnish as desired
White Chocolate Pecan Muffins
¼ cup melted butter, cooled
¼ cup sugar
1 egg
1 Tbs. baking powder
½ cup orange juice concentrate
1/3 cup white chocolate, grated
½ cup milk
¼ cup chopped pecans
2 cups all-purpose flour
Preheat oven to 375* F. Lightly spray 3 mini muffins tins with cooking spray. In a medium bowl, combine butter, egg, orange juice concentrate, and milk. Blend and set aside.
In a large bowl, combine flour, sugar, baking powder, white chocolate, and pecans. Mix together. Make a well in the center of the dry ingredients. Pour in the milk mixture and stir until just moistened. Do not over mix. Fill each muffin cup ¾ full. Bake for 7 minutes or until the tops are light golden brown. Serve warm. Makes 36 mini muffins.
Gingerbread Scones
2 cups all-purpose flour
½ tsp. salt
1/3 cup firmly packed dark brown sugar
1/3 cup unsalted butter, chilled
2 tsp. baking powder
1 large egg
1/8 tsp.baking soda
3 tbs. molasses
½ tsp. ground ginger
3 tbs. milk
½ tsp ground cinnamon
1 tsp vanilla extract
1/8 tsp. ground cloves
½ cup golden raisins (optional)
1/8 tsp. ground nutmeg
Preheat oven to 375 degrees F.
In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the egg, molasses, milk, and vanilla. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the raisins, if desired.
With lightly floured hands, pat the dough into a circle approximately ½ to ¾ inch thick. Using a cookie cutter cut into desired shapes. Freeze. Bake at 350* for 15 minutes.
GROCERY LIST
Cucumber
Cream Cheese (soft)
Cracked Wheat Bread
White Bread
Raisin Bread
Whole Wheat Bread
Hard Boiled eggs
Pickle relish
Mayo
Mustard
Cooked chicken
Sliced almonds
1 bunch green onions
Radishes
Butter
Flour
Sugar
Brown sugar
Baking powder
Baking soda
Ground ginger
Ground cinnamon
Ground cloves
Ground nutmeg
Salt
Molasses
Milk
Vanilla
Golden raisins
Royal Cheesecake mix
Graham cracker or chocolate wafer crumbs
Garnish for cheesecake (strawberries, cherries, etc.)
Orange juice concentrate
White chocolate, grated
Pecans (1/4 cup)
5 large or 7 small lemons (need 1 more to serve with tea)
1 cup heavy cream
Instant powdered coffee
Almond extract
Mint for garnish
Chopped almonds
Flowers
Flaked coconut
Parsley for garnish
Shortbread cookies
Solid shortening
Red sprinkles
Chocolate
WORK SCHEDULE
A few days before:
Make scones
Make lemon curd
Make clotted cream
Boil eggs
The day before:
Make egg salad
Make chicken salad
Slice cucumbers
Slice radishs
Slice green onions
Make white chocolate pecan muffins
Make lemon curd tarts
Make mini cheesecakes
Make chocolate tortoni
Make shortbread cookies dipped in chocolate
Make teabags for teapots
Morning of party:
Make egg salad sandwiches
Make chicken sandwiches
Make cucumber sandwiches
Make radish and onion sandwiches
Garnish lemon tarts
Garnish mini cheesecakes
Garnish chocolate tortoni
At Party:
Heat water
Set out hats
Heat oven for scones
Get teapots ready
Set table
Bake scones
Plate sandwiches, desserts, and breads
Dish up lemon curd, clotted cream, sugar cubes, milk
January Tea Party Menu
March Tea Party Menu
April Tea Party Menu
May Tea Party Menu
June Tea Party Menu
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Harvest Tea Party Menu
Christmas Tea Party Menu
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