TEA PARTIES
~ Letter from Laura ~
Hi! I’m Laura James and I just love a proper English tea party. Being a traditionalist, I prefer to serve an assortment of dainty savories and sweets. For a traditional English tea, begin with tea and scones. Then serve the savories with additional tea. Serve sweets last, with more tea, of course! Be creative to personalize the menu to your liking. I included my favorites – Italian food, chocolate éclairs, and the color purple!
My sister Rachel and I are lucky to have inherited a treasure trove of fine china from our English grandmother. But all that’s not necessary. Make the most of what you have. Mix and match your place settings, or ask each guest to bring their own cup and saucer for an interesting, eclectic variety. And don’t be afraid to borrow!
Another misconception is that you need a big Victorian house. Nothing could be further from the truth. Grandma Kate lived in a tiny cottage, yet hosted the best tea parties ever. The cozy atmosphere and Grandma’s cheerful hospitality made all the difference.
For a simple and fun gathering, you can use colorful paper plates. But don’t tell Grandma I said that! You can also simplify your menu with just the basics. Rachel serves scones, an entrée, and dessert. With two little girls and a limited budget, she saves time and money wherever she can. Watch for her favorite tea party coming soon.
Here are my favorite menu and recipes.
Enjoy!
Laura’s Favorite Tea Party Menu
Blackberry Tea
Blackberry Scones with Lemon Curd
& Devonshire Cream
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Antipasto Squares
Sausage Bites
Italian Salad
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Pistachio Bread
Lavender Pound Cake
Chocolate Eclairs
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Blackberry Scones
2 cups of flour
2 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup sugar
4 Tablespoons butter
¾ cup milk or cream
1 cup fresh or frozen blackberries
½ cup chopped nuts (optional)
Preheat oven to 400 degrees. Sift together dry ingredients. Cut in butter until crumbly, using a pastry blender or food processor. In a pinch, a large fork can be used. Add milk or cream (cream makes a richer scone.) Blend well; dough will be sticky. Fold in berries and nuts.
Flour a flat workspace and knead dough for about 30 seconds. Roll out a ½” thick circle. Cut into 12 pie-shaped wedges. Bake at 400 degrees for about 15 minutes. Makes 12 scones.
Serve with blackberry jam or lemon curd and Devonshire cream.*
Recipe created by Dianne Miley
*Lemon curd can be purchased in fine grocery stores in the jam aisle. Devonshire cream (also called clotted cream) can be purchased in import stores such as World Market. Or you can make your own – recipe below.
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Devonshire Cream
1 3-ounce package cream cheese, softened
1 Tablespoon sifted powdered sugar
½ teaspoon vanilla
1/3 – ½ cup whipping cream
Beat cream cheese until light and fluffy. Beat in sugar and vanilla. Gradually beat in enough whipping cream to form a mixture of spreadable consistency. Do not over-beat. Cover and chill 2 to 24 hours. Makes 1 cup.
Recipe from:
Tea with Patsy Clairmont by Patsy Clairmont
Published by Servant Publications
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Antipasto Squares
2 packages crescent rolls
14 ounce jar roasted red peppers, drained
¼ pound pepperoni, sliced wafer thin
¼ pound ham, sliced thin
¼ pound Genoa salami, sliced thin
¼ pound Provolone cheese
¼ pound Swiss cheese
3 eggs
9 Tablespoons grated parmesan or romano cheese
Preheat oven to 350 degrees.
Take one package of crescent rolls, spread, flatten, and press into bottom of 9 x 13” baking pan. Layer ham, Swiss, Genoa, Provolone, and pepperoni over crescent roll bottom. Spread out well-drained peppers over top of cold cuts.
Beat the eggs and parmesan together and pour over the top of peppers. Open the second package of crescent rolls and spread over top, pressing seams of triangles together. Cover with foil. Bake at 350 degrees for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown. Cool before cutting.
Recipe from:
The Twelve Teas of Christmas by Emilie Barnes
Published by Harvest House
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Sausage Bites
½ cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
½ pound Italian roll sausage
1 cup shredded mozzarella cheese
1 Tablespoon parsley
2 eggs
1 cup half-and-half
¼ teaspoon salt
Dash of pepper
Preheat oven to 375 degrees.
Beat butter and cream cheese in a medium bowl until creamy. Blend in flour. Refrigerate 1 hour. Roll into 24 (1 inch) balls and press each into mini muffin cups.
For filling, crumble sausage and brown in a small skillet over medium heat. Break up any large pieces with a wooden spoon. Pour off drippings and drain sausage on paper towels, dabbing to remove excess grease. Sprinkle sausage evenly into pastry cups. Sprinkle with cheese and parsley. Whisk eggs, half-and-half, salt, and pepper until blended. Pour over sausage in cups. Bake 20 to 30 minutes or until set. Remove from pans. Serve hot. Refrigerate leftovers. Makes 24 savory bites.
Recipe created by Dianne Miley
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Italian Salad
1 bag of Italian mixed greens
Small can of sliced black olives, well drained
1 cup of grape tomatoes
Sliced red onion
¼ cup grated parmesan cheese
¼ - ½ cup Italian salad dressing
¼ - ½ cup mozzarella cheese
Herbed croutons
In a large bowl, mix greens, olives, tomatoes, red onion, parmesan, and dressing. Divide between small salad plates or bowls. Sprinkle each salad with mozzarella and top with croutons. Serve immediately. Makes 6 – 8 servings.
Recipe created by Dianne Miley
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Pistachio Bread
1 box butter recipe yellow cake mix
1 small box instant pistachio pudding mix
1 cup sour cream
4 eggs
¼ cup oil
¼ cup water
Mix above ingredients together.
Topping:
4 Tablespoons brown sugar
chopped nuts
2 teaspoons cinnamon
Preheat oven to 350 degrees. Grease two bread pans or line with parchment paper. Fill pans with half of the batter. Sprinkle with topping and then add remaining batter. Bake at 350 degrees for 45 minutes or until done. Cool on wire racks for 10 minutes, then remove from pans and let cool completely.
To make 6 mini loaves, bake for 35 minutes.
Recipe from:
The Twelve Teas of Christmas by Emilie Barnes
Published by Harvest House
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Garden Lavender Pound Cake
1 recipe Lavender Sugar (below)
4 eggs
1 cup (2 sticks) unsalted butter
¾ cup dairy sour cream
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
1 Tablespoon vanilla
1 teaspoon finely shredded lemon peel
1 cup sifted powdered sugar
1 Tablespoon butter, melted
3 to 4 teaspoons lemon juice
Prepare Lavender Sugar. Preheat oven to 325 degrees. Let eggs, the 1 cup butter, and sour cream stand at room temperature for 30 minutes. Meanwhile, grease and flour two 8x4x2 inch loaf pans; set aside. In a medium bowl, stir together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat the Lavender Sugar, granulated sugar, 1 cup butter, and vanilla with electric mixer on high speed until very light and fluffy, about 4 minutes, scraping down sides frequently.
Add the eggs, one at a time, beating on medium speed about 20 to 30 seconds after each addition.
Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined. (Batter will be thick.) Stir in lemon peel. Spread mixture in the prepared pans. Bake about 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire rack 10 minutes. Remove from pans and cool completely.
In a small bowl, mix powdered sugar with 1 Tablespoon melted butter and enough lemon juice to make of drizzling consistency. Spoon over cake, letting some of it drip down the sides. Makes 24 servings (two 8” loaves).
Lavender Sugar: In a spice grinder or food processor, grind ½ cup sugar with 1 to 2 Tablespoons dried lavender blossoms.
Recipe from:
Better Homes and Gardens – April 2004
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