Cranberry and Orange Tea
(Pure Ceylon Black Tea)
Earl Grey Decaf Tea
(Blend of China Black Tea, delicately balanced
with the light citrus flavor of bergamot)
Cucumber Sandwich with Sesame Seeds
Cucumber
White bread
Cream cheese
Sesame Seeds
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 Whole wheat Rounds
Hard boiled eggs
Pickle relish
Mayo
Dash of mustard
Dice eggs and mix with rest of ingredients. Spread on bread cut into rounds. 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
Spread each bread slice with butter. Spread with Chicken salad. Cut off crusts and cut into squares.
Avocado and Bacon Tea Sandwich
¼ pound bacon slices
Salt and pepper
1 ripe avocado
3 Tbs. butter, softened
½ tsp. lemon juice
To Garnish:
Lemon twist and parsley sprig
Coarsely chop bacon. Fry bacon until crisp. Drain on paper towels. Peel avocado, taking care not to remove bright green flesh just inside skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper. Fold in bacon bits. Spoon into phylo cups and garnish with lemon twist and parsley sprig.
Currant and Pecan Scones
3 ½ cups all-purpose flour
½ cup finely chopped pecans
2 tsp. baking soda
½ tsp salt
1 ½ cups half-and-half
½ cup butter, softened
2 tbs. sugar
1 cup dried currants or chopped raisins
1 tsp ground cinnamon
Preheat the oven to 400*. Butter two baking sheets.
In a large bowl, stir together the flour, baking soda, and salt. Cut butter into flour mixture until it resembles coarse crumbs. Stir in the fruit and pecans. Make a well in the center of the mixture and add the half and half. Stir gently with a fork to make a soft, cohesive dough.
Turn dough out onto a well-floured surface and knead it 10 to 12 times. Roll the dough into a ¼-inch thickness. Cut the dough into rounds using a 2-inch floured biscuit cutter.
In a small bowl, combine the sugar and cinnamon. Arrange the scones on the baking sheets. Sprinkle the scones with the sugar mixture.
Bake for 10-12 minutes until golden brown. Serve warm.
Chocolate Tea Bread
With Orange Cream Cheese Spread
½ stick butter, softened
1 tsp. baking soda
¾ cup sugar
½ tsp salt
1 egg
1 cup chopped walnuts
1 tbs. strong coffee
1 cup chopped dates
1/3 cup unsweetened Dutch processed cocoa
1 ¾ cup sifted flour
1 cup buttermilk
Grease 2 9x5x3 loaf pans and dust with finely crushed bread crumbs. Set aside. Sift together flour, baking soda, and salt. Set aside. Preheat oven to 350*.
In a bowl, cream butter and sugar. Add egg. Reduce mixing speed to low. Add coffee and cocoa. Add dry ingredients in 3 additions. Add buttermilk in 2 additions. Stir in dates and nuts. Turn into prepared pans and smooth the batter.
Bake for 1 hour or until done. Cool in the pan for 10 minutes. Remove the cake to a rack and continue to cool. Refrigerate the loaf before slicing to prevent crumbling.
Orange Cream Cheese Spread
8 ounces softened cream cheese
juice of 1 orange
¼ cup grated orange rind
3 Tbs. sugar
Using a mixer, combine all ingredients and spread on thin slices of chocolate tea bread.
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.
GROCERY LIST
Cucumber
Cream cheese—1 8 oz and soft cream cheese
White bread
Whole wheat bread
Raisin bread
Milk for tea
Sesame seeds
Eggs
Pickle relish
Mayo
Mustard
Cooked chicken
Almonds, sliced and ¼ cup chopped almonds
Green onion
Bacon
Avocado
Lemon juice
Butter
Lemons—at least 7 large ones
Parsley
Dried cranberries
Pecans, chopped
Orange juice, 2 Tbs.
Grated orange peel
coffee
Dutch processed cocoa
Walnuts, chopped
Dates
Buttermilk
Orange
Royal Cheesecake mix
Graham cracker or chocolate wafer crumbs
Garnish for cheesecake—cherries, strawberries, blueberries, blackberries, kiwi slices, chocolate shavings—possibly canned cherries
1 pkg coconut
1 cup heavy cream
1 can sweetened condensed milk
Café Vienna powdered coffee
Parchment paper to bake Macaroons
TIME SCHEDULE
DAY OR TWO BEFORE
Make currant pecan scones
Make chocolate tea bread
Make orange cream cheese spread
Make lemon curd
Make mini cheesecakes
Grocery shop
Make hard boiled eggs
Make shortbread cookies dipped in chocolate
Make tea bags for individual pots of tea
MORNING OF PARTY
Set out cream cheese to soften
Set out butter to soften
Cook bacon
Make egg salad
Make chicken salad
Slice cucumbers
Make cucumber sandwiches
Make egg salad sandwiches
Make chicken salad sandwiches
Make avocado sandwiches
Make lemon tarts
Garnish mini cheesecakes
Make mocha mouse in chocolate cups
Slice Chocolate tea bread
AT PARTY
Heat water
Heat oven for scones
Set out hats
Set out tea pots
Dish up orange cream cheese spread
Get out creamer and sugar bowls and fill
Set table
Plate desserts
Cook scones
Plate tea bread
Plate sandwiches
Make tea
Plate scones
February Tea Menu
March Tea Menu
April Tea Menu
May Tea Menu
June Tea Menu
July Tea Menu
August Tea Menu
Harvest Tea Menu
Christmas Tea Menu
Tea Party Menus
Tea Party Catering Business
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