AFTERNOON TEA

Today is the birthday of Britain's Queen Victoria, who reigned for over 63 years. It was during her reign in the 1800’s that the English ceremony of Afternoon tea began. Anna, the Duchess of Bedford and one of Queen Victoria’s lady in waiting, had the idea of having her maid bring her a slice or two of bread and butter to go along with her afternoon tea when the servants returned. She found this such a perfect refreshment that she started inviting her friends to join her for this new social event.

An afternoon tea is an economical way to entertain neighbors, friends and business acquaintances with only pots of fresh brewed tea and small tea-time treats such as savories, scones and sweets. Savories are petite crustless sandwiches or small hors d’ourves, all consumable without silverware, scones are Scottish biscuits and sweets are little pastries, cookies or bite-sized cakes.

Here are some easy recipes you can use to celebrate.  Serve them with KEEMUN black tea which pairs well with fruit and chocolate:

CHICKEN CHUTNEY SANDWICHES: Combine 2-8oz pkgs cream cheese, 1/2c chopped green onions & sweet red pepper in a food processor. Add 1tsp curry powder, 2tsp Worcestershire sauce, 1-9oz jar Mango chutney, 1/2c toasted sliced almonds and 1 c cooked chicken. Spread on raisin bread triangles and garnish with toasted sliced almonds.

RIBBON TEA SANDWICHES: To assemble sandwiches, layer 3 slices oatmeal bread with one of each of the following spread mixtures in between each layer. Trim crust and cut into fingers.
           ORANGE NUT SPREAD: Combine 1Tbs softened butter and 1-8oz softened cream cheese in food processor and blend until creamy. Add 2Tbs orange marmalade, 1tsp orange zest, 1Tbs orange juice and 1/4 c slivered toasted almonds just until combined. Refrigerate.
          STRAWBERRY SPREAD: Combine 1c softened butter and 3Tbs confectioner’s sugar in food processor and blend until creamy. Add 1/2c finely chopped strawberries and pulse just until combined. Refrigerate.

PINEAPPLE MINT PINWHEELS: Combine 8oz softened cream cheese with 1/2c drained crushed pineapple and 1tsp mint. Spread on flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight. Slice into 1” pieces before serving.

BLUEBERRY SCONES: Combine 2c flour, 1tsp baking powder, 1/4tsp baking soda, 1/4tsp salt and 1/3c sugar in mixing bowl. Cut in 8Tbs butter until mixture resembles course crumbs. Add 1/2c fresh blueberries. Combine an egg and 1/2c plain yogurt until well blended, and then add to dry ingredients until they are moistened. Divide dough in half and pat out each into a ½ inch thick circle and cut into 6 wedges. Place on greased baking sheet, brush with milk and sprinkle with sugar. Bake at 350 for 12 mins.

MINT MERINGUES: Combine 2 egg whites, 1/4tsp cream of tartar and a dash of salt and beat until soft peaks form.  Add 2/3c sugar gradually and beat until stiff. Add 1Tbs mint, green food coloring and a 6oz pkg of chocolate chips. Heat oven to 325. Drop cookies onto greased sheet, place in oven and turn off. Leave overnight.

AMAZING NO BAKE COOKIES: Combine 1c sugar and 1c corn syrup and bring to a boil over medium heat. Remove from heat and stir in 1 jar chunky peanut butter and mix well. Place 6c corn flakes in a bowl and pour mixture over, coating all the corn flakes. Scoop and form 1 inch balls and place on wax paper. Melt chocolate, stirring until smooth and drizzle over cookies.

STUFFED STRAWBERRIES: Wash and cut strawberries in half, leaving the green stem attached. Sweeten mascarpone cheese with a bit of sugar and a pinch of cinnamon. Mix until sugar has dissolved. Top each strawberry half with this mixture. Sprinkle with nuts.

“Above all, love each other deeply, because love covers over a multitude of sins.
Offer hospitality to one another without grumbling.”
I Peter 4:8-9