Most all ladies enjoy having an afternoon tea party complete with several different kinds of hot teas in lovely teapots, served with several kinds of tea sandwiches, scones, jams, butter, and desserts. It gives all a chance to dress up in your finest hats, gloves and clothes, spend an afternoon with your friends, relaxing, chatting, and enjoying the ambience of the tea party.
Cut your tea sandwiches into pretty shapes by using metal cookie cutters or slicing them into three fingerslices per sandwich. Trim off all the edges. Be sure to check my Breads Recipes and Culinary Lavender Recipes for more recipes and ideas. I also have many romantic recipes divided into courses on my free main recipes links index. You can find many great ideas for giving all kinds of parties and entertaining at home. Once you have enjoyed an afternoon tea party, you may want to have one at least once a month from then on simply because they are so much fun.
You might want to do some research and join the Red Hat Society, since they are a group of ladies who enjoy dressing up and having tea parties each month in many cities all over the world.
Creating the ambience means playing soft relaxing music. I recommend Jackie Gleason's CDs, as his music was designed to make women relax. Burn lots of scented candles, have several small low-level bouquets of fresh flowers, linen tablecloths, your finest dinnerware, and create a personal gift each guest can take home with them to remind them of your tea party and how much fun they had. It does not have to be anything expensive at all, and could be more of the same goodies served that they can enjoy later. Or how about a scented candle and a small package of bubble bath? Or put several bags of different teas into a mug along with a couple homemade scones. You could just give out copies of your tea party recipe's cards to your guests as take-home gifts, as most of your guests will definitely want them.
CUCUMBER AND CHEESE TEA SANDWICHES
Cut your slices of bread the same size as your cucumber slices. Spread softened Neuchatel cream cheese or Boursin cheese (or any softened cheese you like) on each slice of bread. Place peeled thinly sliced cucumbers in between two slices of bread rounds. Sprinkle dillweed, and cayenne pepper over the cucumbers. Keep chilled in an airtight plastic container until time to be served, so your sandwiches do not dry out. To serve, place your tea sandwiches on a pretty platter.
SMOKED SALMON TEA SANDWICHES
In a food processor, mix a package of cream cheese and a small package of smoked salmon. Add 1 tsp. dillweed, and 1/4 tsp. Old Bay Seasoning. If mixture seems too dry, just add a teaspoon of heavy cream. Use this mixture to spread between two rounds of bread. Keep chilled in an airtight plastic container until time to be served, so your sandwiches do not dry out. To serve, place your tea sandwiches on a pretty platter.
ROAST BEEF AND GUACAMOLE TEA SANDWICHES
Buy a container of Dean's Guacamole and spread it on your bread slices. Layer slices of Oscar Meyer Roast Beef Slices in between crust-free bread. Cut into fancy shapes with metal cookie cutters. If you don't have any, just slice them into three equal fingerslices per sandwich. Keep chilled in an airtight plastic container until time to be served, so your sandwiches do not dry out. To serve, place your tea sandwiches on a pretty platter.
EGG SALAD TEA SANDWICHES
Mix 1 dozen hardboiled eggs that have been chopped up, 1/2 cup real mayonnaise, 1 tsp. mustard, 1 Tbsp. pickle relish. Using crustless bread, spread mixture between two slices. Cut into fancy shapes with metal cookie cutters. Store in airtight plastic containers in refrigerator until time to serve. To serve, place them on a pretty platter. For variety, you can add capers and chopped black olives to the egg salad mixture.
BASIL, TOMATO, AND MOZZARELLA TEA SANDWICHES
Place whole basil leaves, a slice of tomato, and a slice of mozzarella cheese between two slices of crustless bread that has been spread with mayonnaise. Cut into any desired shapes. Store in refrigerator in an airtight plastic container until time to be served. To serve, place sandwiches on a pretty platter.
ALMOND CHICKEN SALAD TEA SANDWICHES
Mix two chopped cooked chicken breasts, 1/2 cup real mayonnaise, 1 Tbsp. pickle relish, 1 tsp. mustard, 1 cup almond slivers, and salt and pepper to suit taste. Place mixture between slices of crustless bread. Cut into any desired shapes. Place sandwiches in an airtight container in the refrigerator until time to be served. To serve, place them on a pretty platter.
PINEAPPLE-PECANS-CREAM CHEESE TEA SANDWICHES
Mix 8 oz. softened cream cheese with 1 can drained crushed pineapple, and 1/2 cup chopped pecans. Make sure your crushed pineapple is very drained of its liquid, or it will make your spread mushy. Spread this mixture between bread rounds. Store in an airtight plastic container in the refrigerator until time to be served. To serve, place them on a pretty platter. Just about everyone likes this delicious combination spread. You can also add some real mayonnaise to this mixture if it is too dry.
PIMENTO CHEESE SPREAD
Mix 16 oz. grated cheddar cheese, 1 small jar drained chopped pimentoes, 1/2 cup real mayonnaise, 1 tsp. tabasco sauce, and salt and pepper to suit taste. Spread this mixture between two slices of trimmed bread, and cut into any desired shapes. Place on a pretty platter and serve.
SUNDRIED TOMATO PESTO WITH CHIPOTLE CREAM CHEESE SPREAD
Mix 1/2 cup Sundried tomato pesto with 2 Tbsp. chopped chipotle peppers, and 8 oz. softened Neuchatel cream cheese. Spread on slices of potato bread. Cut into any desired shapes. Serve on a pretty platter.
BASIC SCONES RECIPE
2 cups self-rising flour
2 tsp. baking powder
2 Tbsp. sugar or Splenda
3 Tbsp. butter
1 egg, beaten
3/4 cup buttermilk
Mix all the ingredients using only enough milk to create a workable dough. Roll out the dough and cut out the scones with a 2-inch round biscuit cutter. Place them on a parchment lined and butter sprayed baking sheet. Bake them at 400 degrees for about 15 minutes until golden brown. Serve the scones hot with butter and jam.
CHEESE SCONES
To the basic scone recipe, add 1 cup grated cheese, 1 tsp. tabasco sauce, and 1/2 tsp. dry mustard. Most people use cheddar cheese but I prefer mozzarella. Any kind could be used that you prefer.
LEMON OR LIME SCONES
To the basic scone recipe, add the juice and zest of one lemon or one lime.
HAZLENUT SCONES
To the basic scone recipe, add 3/4 cup chopped hazlenuts. Serve these warm scones with Nutella Hazlenut Spread you can find at your supermarket near the peanut butter.
PECAN SCONES
To the basic scone recipe, add 3/4 cup chopped pecans.
WALNUT SCONES
To the basic scone recipe, add 3/4 cup chopped walnuts.
SPICED SCONES
To the basic scone recipe, add spices of your choice totaling no more than 1 tsp. of all spices used.
DRIED FRUIT SCONES
To the basic scone recipe, add 1/2 cup any chopped dried fruit.
SWEET POTATO SCONES
To the basic scone recipe, add 1 small can mashed sweet potatoes, 1/2 tsp. cinnamon, 1 tsp. vanilla, and 1/2 cup sugar or Splenda.
CRANBERRY ORANGE SCONES
To the basic scone recipe, add 1/2 cup dried Craisins and 2 Tbsp. orange zest.
CHOCOLATE CHIP SCONES
To the basic scone recipe, add 1/2 cup mini chocolate chips and 1 tsp. vanilla.
LEMON ROSEMARY SCONES
2 cups self-rising flour
2 tsp. baking powder
1 egg
1/2 stick softened butter
1 Tbsp. chopped rosemary
1 Tbsp. lemon zest
1/2 cup buttermilk
Preheat oven to 400 degrees.
Butter spray and line a baking sheet with parchment paper.
Mix together flour, baking powder, and butter. Add egg, rosemary, lemon zest, and buttermilk. Mix well. Drop by Tablespoonsful onto baking sheet. Bake 15 minutes or until golden brown. Serve hot with mint jelly or lemon curd and butter.
GINGER RAISCINNAMON SCONES
2 cups self-rising flour
1/2 cup Splenda
1/2 tsp. cinnamon
1 Tbsp. minced fresh gingerroot
pinch nutmeg
1/2 stick butter
1/2 cup raisins
1 egg
1/2 cup heavy cream
1 tsp. vanilla
Preheat oven to 400 degrees.
Mix flour, butter, Splenda, cinnamon, gingerroot, and nutmeg. Add the egg, heavy cream, and vanilla. Fold in the raisins.
Drop by tablespoonsful onto parchment lined baking sheet that has been butter sprayed. Bake 15 minutes. Serve hot with orange marmalade and butter.
BANANA WALNUT SCONES
2 cups self-rising flour
3/4 cup Splenda
1/4 cup butter
1 banana, mashed
1/2 cup chopped walnuts
1 large egg
2 Tbsp. Heavy Cream
1 tsp. black walnut extract
1 tsp. banana extract
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper and spray it with butter spray.
Combine flour, walnuts, and Splenda in a bowl. Mix in the butter. In a separate bowl, combine banana, egg, cream, and extracts. Blend two mixtures together. Drop by Tablespoonsful to create individual scones. Bake 15 min. or until lightly browned. Serve hot with lime curd and butter.
CHEESE SCONES
2 cups self-rising flour
3 Tbsp. butter
1 cup grated mozzarella cheese
1/2 tsp. dry mustard
1/2 tsp. cayenne pepper
1 egg, slightly beaten
enough heavy cream to form dough
Preheat oven to 400 degrees.
Place flour and margarine into your food processor. Process until the mixture resembles tiny peas. Add the cheese, dry mustard, and cayenne and mix for a few seconds to combine. With the food processor running, add the egg, then just enough heavy cream to form biscuit dough. Roll dough out on a lightly floured board and cut biscuits into two-inch rounds. Place on butter-sprayed baking sheet. Brush tops of biscuits with butter. Bake for 15 minutes. Serve hot with pepper jelly and cream cheese or homemade butter.
PETITS FOURS
1 pkg white cake mix.
Prepare according to package directions and bake in a greased and floured 10X15-inch jelly roll pan. Cool. Cut into small shapes (rounds or squares or diamonds.)
GLAZE:
Heat a 12 oz. jar of apricot or any other preserves with 3 Tbsp. water. Dip shapes into glaze before frosting.
FROSTING:
9 cups powdered sugar
1/2 cup water
1/2 cup light corn syrup
1 tsp. vanilla
1/2 tsp. almond extract
Combine in top of a double boiler. Heat over boiling water to lukewarm. Pour
over petits fours cakes. Frosting can be tinted with food coloring as desired. After frosting hardens, decorate tops with a flower and leaves or any design you want.
LEMON OR LIME CURD TARTLETTES
1 cup Splenda
1/2 cup butter
6 egg yolks
1/2 cup freshly squeezed lemon or lime juice
2 Tbsp. lemon or lime zest
24 ready-made phyllo mini tart shells
In a heavy saucepan, lightly beat Splenda and egg yolks. Slowly add lemon or lime juice while stirring. Cook over low heat while stirring until mixture thickens about 15 minutes. Do not allow the mixture to boil. Remove from heat and allow to cool slightly. Add butter and lemon or lime zest. Fill ready-made phyllo mini tart shells. Makes 24. Serve with cups of hot tea steeped in lovely teapots.
CHOCOLATE MERINGUE KISSES
3 egg whites
1/2 cup Splenda
1 Tbsp. vanilla
3 Tbsp. cocoa powder
Preheat oven to 200 degrees. Beat egg whites until fluffy. Add Splenda and vanilla. Fold in cocoa powder. Use a plastic zippered bag to pipe out mixture. Snip off one end of plastic bag and squeeze mixture onto parchment lined baking sheet making kiss shapes. Bake 20 minutes until set. Turn off heat and let cool in oven overnight. Next day, place kisses into sealed containers with waxed paper between each layer.
LEMON COOKIES
2-1/2 cups self-rising flour
1-1/2 cups Splenda
1 egg
1 Tbsp. lemon zest
1 stick butter
1/2 cup lemon juice
1 Tbsp. lemon extract
Preheat oven to 350 degrees.
Sift the flour and Splenda into a bowl. Add egg, lemon zest, butter, lemon juice, and lemon extract. Mix well until it forms a dough. Drop the dough by rounded teaspoonfuls onto a butter sprayed, parchment lined baking sheet, leaving space between each cookie. Bake for 12 minutes.
LIME COOKIES
2-1/2 cups self-rising flour
1-1/2 cups Splenda
1 egg
1 Tbsp. lime zest
1 stick butter
1/2 cup lime juice
1 Tbsp. lime extract
Preheat oven to 350 degrees.
Sift the flour and Splenda into a bowl. Add egg, lime zest, butter, lime juice, and lime extract. Mix well until it forms a dough. Drop the dough by rounded teaspoonfuls onto a butter sprayed, parchment lined baking sheet, leaving space between each cookie. Bake for 12 minutes.
Online you can find Petit Fours by doing some research. They are tiny individual decorated cakes that are delicious to serve with hot tea or coffee. Around Christmas you can usually find them in local bakeries and supermarkets. They can be purchased and frozen for use all year. You could serve those Strawberry Cheesecake or Turtle bars made by Philadelphia Cream Cheese in the dairy section. They are so yummy! You can use bags of Danish Wedding Cookies, vanilla wafers dipped in melted chocolate chips flavored with mint extract, and any of the small specialty cookies Pepperidge Farm makes. Shortbread, Coconut Macaroons, and Mint Cookies are also good to use for tea parties. You can find ready-made cheese straws in the supermarket, as well as Planter's mixed nuts and butter mints which seem to be standard fare for any type parties.
Fill all teapots with very hot water to pre-heat them before adding the hot water to steep the tea in them for your tea party. This is a very important step, so do not disregard it. Start with cold water and heat it only to the boiling point, then remove from heat. Boiling tea will only make it bitter. You want to steep the tea in very hot water. Use 1 teaspoon loose tea or 1 teabag per cup of boiling water. If you use loose tea make sure it is placed in an infuser basket or teaball strainer. Tea should be steeped for three to six minutes depending upon how strong you like it, then served.
Serve your hot teas with cream, sugar, lemon slices, and honey on the side as some people prefer drinking them with nothing added, while others enjoy honey, sugar, lemon, or cream in their hot tea. Remember that lemon will curdle milk.
Some of your guests might prefer drinking iced tea, so have a pitcher of that made as well, just in case.
There are three basic types of tea: black teas, green teas, and Oolong teas. There is also a tea now called white tea which consists of only very young tea leaves that are not fermented at all. Black teas have been fermented or oxidized. Green teas have not been fermented. Oolong teas have been partially fermented.
Specialty teas can be found aplenty in most supermarkets now. A popular favorite is Oolong Tea (pronounced Wu-Long.) Drinking this expensive tea daily is supposed to help one to lose weight. I asked a tea specialist if this was true, and she told me that teas are teas. There are none that are special as to specifically losing weight. You can lose just as much weight drinking any kind of straight tea daily she said. Remember that when you are paying fifty dollars a package for that special weight loss tea. Oolong Tea should be steeped in hot water for five minutes before serving. Green teas are loaded with anti-oxidants and should be steeped three minutes before serving. Black teas should be steeped five minutes before serving. Specialty teas should be steeped for six minutes before serving. Don't be afraid to try any tea that appeals to you. Just make sure you have tried everything several times before you serve it at your tea party. Be prepared to answer any questions your guests have about anything you have served them. You can also purchase jars of lemon and lime curds in supermarkets now if you do not want to make your own. There are also many choices of specialty jams in supermarkets. You can easily make your own strawberry jam by liquifying a package of frozen or fresh strawberries in your blender or food processor. Pour them into a saucepan. Add a couple tablespoons of Splenda and a bit of water, then simmer a few minutes until thickened. You can make your own Devonshire Cream or Clotted Cream by putting one pint of heavy cream in a blender on high for one minute to form butter. (Any favorite herbs or spices could be added as desired for a specialty flavoring.) Serve this butter with any hot scones. Scones are biscuits in the USA. In England, biscuits are what the USA calls cookies. Look in the freezer section of your supermarket for frozen Tea Biscuits. They are small plain biscuits, or baby-sized biscuits. All you have to do is bake them to a golden brown. They are delicious and usually remind the ladies when they were small and Mother use to make them from scratch just for them!
Men also enjoy drinking hot tea, so guys, don't be afraid to enjoy being invited to a tea party, if you are lucky enough to get an invitation to one.
Remember to have fun yourself, and stay relaxed and calm.
