Tea Party Treats
The camaraderie that comes from having tea is what made teatime in England a great tradition and one which is enjoying a renaissance in this country.
BREWING PERFECT TEA:
Fill a teapot with cold water. Bring to a rolling boil. Pour into a warmed
pot into which you have placed tea leaves (a heaping teaspoon for every
cup, plus one for the pot or use 1 teabag per person). Let stand three -
five minutes. If using milk, warm it. This custom stems from the old days
of thin china cups, when the hot tea could crack the cup.
PERFECT POTS:
Made of bone china, pottery, earthenware and silver. Shapes are varied.
Handle should be designed to keep knuckles from being singed on hot bowl
of pot. Lid should have a lip which fits securely so it doesn’t fall
off when pouring.
FLAVORINGS: Cream, milk, honey, sugar, and swizzle sticks.
BREAD FOR TEA SANDWICHES
Use very thin white, wheat and whole grain breads. I stack 4 pieces and
cut the crusts off with a serrated knife. Be careful so you don’t
smash the bread while holding it down to cut. Spread filling carefully.
Then cut again into four squares, triangles or cut individually into shapes
with cookie cutters. Or fill and then cut.
SMOKED SALMON SPREAD
8 oz cream cheese, room temperature
6-8 oz. smoked salmon
1 teaspoon horseradish
2 teaspoons lemon juice
1-2 teaspoons dill leaves, minced, or 1 teaspoon dry dill
Place everything in food processor and process until smooth. Or finely mince salmon and blend with other ingredients. Make up to 2 days ahead. Makes about 1-1/2 cups.
BASIL/HAM SANDWICHES
Mayonnaise
Party Rye bread
1 package sliced ham
Whole basil leaves
Spread thin layer of mayonnaise on bread. Add ham and cover with basil leaves. Trim if necessary.
CUCUMBER SANDWICHES
I’ll add some watercress from my stream.
1 package dry Ranch dressing mix
8 oz cream cheese, softened
Dill leaves or seeds, to taste
Rye or whole wheat bread
Cucumbers, thinly sliced
Dill sprigs for garnish
Mix spread ingredients together. Spread on bread. Top with cucumbers. Trim if necessary. Garnish with dill sprigs
CHICKEN SALAD
Sometimes I’ll add curry powder to taste. Mix together:
2 cups cooked chicken, finely chopped
2 ribs celery, chopped
½ cup pecans, chopped
¾ cup mayonnaise or more as needed
Salt and pepper to taste
Dried cherries or cranberries (opt)
.
RITA’S FAVORITE SCONES
Scones are meant to be somewhat dry and crumbly so as not to soil gloved
hands.
4-1/2 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
Pinch of salt
2 sticks unsalted cold butter, cut into small pieces
1 to 1-1/4 cups whipping cream
Glaze:
1 egg mixed with ¼ cup cream
Line a baking sheet with parchment or spray with cooking spray. Sift dry ingredients. Cut butter into mixture until it resembles coarse meal. (I do this by pulsing in the food processor). Add enough cream slowly and mix until dough holds together. Wrap and chill for 30 minutes. Roll out on lightly floured surface ½” thick. Cut into shapes or use cookie cutters. Brush tops with glaze. If you want, you can sprinkle some sifted brown sugar on the tops. Bake 13-15 minutes until golden. Serve with jellies and clotted cream. Makes 24-36.
DATE WALNUT SANDWICHES
Loaf of fruit bread
1 cup chopped dates
2/3 cup walnuts, chopped
Cream cheese
Honey
Cinnamon
Mix dates and nuts. Spread cream cheese on bread slices. Spread honey over half the slices on top of cheese. Scatter dates and walnuts over honey coated slices and sprinkle with cinnamon. Cover with remaining bread slices, cheese sides down. Cut off crusts and cut as desired.
BERRY TARTLETS
Use frozen, thawed phyllo cups.
¼ cup sour cream
½ cup cream cheese, softened
2 tablespoons powdered sugar or more, to taste
1 teaspoon vanilla or ¼ teaspoon almond extract
Quart berries: raspberries or strawberries
Mix together sour cream, cream cheese, sugar and vanilla. Finely chop enough berries to equal a generous cup or so. Add to cream mixture. Fill phyllo shells and top with sliced strawberry or whole raspberry. Fills 12-15.
MOCK CLOTTED CREAM
Blend:
8 oz cream cheese, softened
½ cup sour cream
2 tablespoons powdered sugar
THEME TEAS:
Mother-Daughter with friends; Mothers with Friends; Sisters with Friends;
Bridal tea; Garden tea; Picnic tea in the country; Open house tea; Children’s
tea with boys and/or girls; Friendship Tea; Tea Tasting Tea (everyone brings
their favorite cup).
HOW TO DRESS FOR TEA:
Hats, gloves, flowing dresses – in other words, very feminine. Boys
should dress up, as well.
