Originally, I was going to post a Christmas candy recipe, but my mother informed me that what she has written down is NOT the recipe she follows anymore and our schedules have us just missing one another until Thursday morning! Busy bee’s before the holiday vacation can set in!
So, without further ado ~ my backup Recipe Box:
Roughly ten days ago I held a tea party as a collective Christmas gift to my girl-friends. I have always been of the opinion that tea parties, like the little black dress, never go out of fashion. It’s what you do with them that make them your own – for instance, I requested my guests to wear hats. However, there are certain aspects to a tea party I consider to be bare essentials.
tea party goodies
Sandwiches:
Cucumber on white – Use slightly softened butter to spread on both ends of the bread, add paper thin slices of peeled cucumber. Watercress or mint optional.
Turkey & cheese on soft multi-grain – Lightly spread mayo (I used the olive oil mayo), add a slice of hormone-free deli turkey (purchased at Trader Joe’s), and Havarti cheese. Mustard and a bowl of mixed greens can be set on the table for those who wish to embellish their sandwiches.
Salmon & cream cheese on rye – Soften the cream cheese before spreading it on both sides of the bread, add a thin slice of smoked lox. Optional: add a pinch of dry dill to the cream cheese.
Those are the three varieties I made, but alternatively, here are some other great fillings: Tuna salad, chicken salad, roast beef and cheddar, pineapple cream cheese, grilled eggplant (or zucchini) with garlic herb cheese spread, pate, peanut butter & jam.
An important part of making tea sandwiches is matching them with the appropriate bread. Definitely take your time with the selection and think about your filling.
Remember that tea sandwiches are crust-less and cut diagonally. Turn your leftover crusts into baked bread crumbs for stuffing or a nice topping to a baked macaroni dish or casserole. Feed them to the birds in your yard, just please don’t let them go to waste!
Scones & Cream
There are scone mixes, but this time I decided to make my own. I used the following recipe (I doubled it here because the original serving size claim was laughable)
4 cups all-purpose unbleached flour
2 tablespoon baking powder
4 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter
2 eggs, beaten
1 1/2 cup milk (approx.)
- Preheat oven to 450 F.
- Place parchment paper on a cookie sheet
- Mix the dry ingredients together in a medium bowl.
- Cut in the butter until the mixture resembles course crumbs.
- Stir in the egg
NOTE: Now is the time to add embellishments such as blueberries, chocolate chips, dried cranberries, dried cherries, etc.
Gradually add the milk until a thick dough is formed. (It may take more or less than the estimated amount above)
Now, here is where my recipe and others take a sharp turn in another direction. I’m impatient and I don’t care if my scones are perfectly round and smooth like a McDonald’s biscuit. I knead my dough for a bit then I drop dollops onto my parchment paper covered cookie sheet. Stick ‘em in the oven, bake 10-15 minutes until golden brown on top.
Optional: Brush the tops with some leftover milk or egg.
Cream and jam are the perfect accompaniments to scones. I previously bought my cream, Devonshire clotted cream to be exact, but decided to make it this time.
Cream:
1 cup heavy (whipping) cream
1/4 cup powder/confectioner’s sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
- Combine all ingredients in a medium/mixer bowl
- Beat on HIGH with a mixer until stiff
- Refrigerate until ready to use (best when prepared and served the same day)
A bit sweeter than the jarred stuff, but light, fluffy and oh so delicious. Pair it with some raspberry preserves and it’s heaven!
Drinks:
Keep in mind that not everyone is fond of tea, and for some it is more of a titular custom than anything else. Being able to provide alternative beverages such as hot chocolate, lemonade, punch, apple cider or what have you will ensure that all of your guests tastes have been taken into account.
Whatever else you decide to serve is up to you – the time you have to prepare, the tastes and dietary accommodations for your guests, etc.
Just keep in mind that you don’t want to be stuck in the kitchen all day and miss out on the fun with your guests. I had originally promised a crepe station, but upon realizing how time-consuming that would be, I opted out and purchased a raspberry tart and pumpkin tart instead. Nobody threw down about missing out on crepes; we were all having such a great time talking, playing games and enjoy each others company (and the food!)
So long as thought and love are added into the recipes, your tea party is sure to be a big hit!
