Herbal Blessing: HARVEST TEA PARTY

Now is a great time to plan a Harvest Tea Party especially since November 3rd is National Sandwich Day!

Tea sandwiches are a main part of the savory course for any Afternoon Tea, so let’s look at some tips for choosing and preparation:

· They always need to be consumable without silverware so nothing gooey or dripping
· the breads should be varied to include different colors and textures
· the shapes should be varied (fingers, rounds & triangles) and some may be left open-faced with garnishes such as fresh herbs or edible flowers added.
· The sandwich fillings taste best when prepared at least a day in advance to allow for the blending of ingredient flavors.
· The sandwiches themselves may be prepared the night before if spread with a thin layer of butter before filling to keep it from being absorbed into the bread, but wait to cut or garnish.
· Whenever they are prepared, always lay a damp paper towel over the sandwiches and cover with plastic wrap and refrigerate to keep the bread fresh.
· Choose at least three different fillings from meat, egg, cheese and veggies

Choose some of these sandwiches for your Harvest Tea Party since November is also the month for apples, pecans, peanut butter and raisin bread:

CHUTNEY CHICKEN SALAD TEA SANDWICHES: Combine 2 c cooked chicken with 1/2 c chopped celery, 1/2 c chopped apple, 2Tbs chopped pecans, 1Tbs chopped red onion, 3Tbs mayonnaise, 2Tbs Mango Chutney and salt & pepper to taste. Spread between slices of cinnamon raisin bread, trim crusts, cut into quarters and dip edges in chopped pecans.

APPLE-BACON-PEANUT BUTTER TEA SANDWICHES: Spread 8 multi grain bread slices with 1/4 c peanut butter then add a thinly sliced apple and 8 slices cooked bacon between bread. Trim crusts and cut into fingers.

WALDORF CHEDDAR PUFFS: Combine 1-8oz cream cheese, 2 c cooked chicken, 1/4 c mayonnaise and 1Tbs sugar, then add a cored and chopped apple, 1/4 c toasted chopped walnuts and 1/2 c chopped celery. Fill cheddar puffs with the mixture.

CHEDDAR PUFFS: Melt 2Tbs butter in 1/4c boiling water. Add 1/4c flour and dash of salt stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat, cool slightly, then add egg and beat until smooth. Stir in 1/4c shredded cheddar cheese. Drop by teaspoonful onto greased sheet. Bake at 400 degrees about 20 mins. Cool and split.

When decorating for your tea, choose earth tones of rust, brown and gold for your table and a centerpiece of fall flowers in a scooped out pumpkin shell to add to the ambiance of the tea party plus use traditional pumpkin and spices in the scones and sweets:

PUMPKIN RAISIN SCONES: Combine 2 c flour, 1/3 c sugar, 1 tsp pumpkin pie spice, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a mixing bowl. Cut in 8Tbs butter until mixture resembles course crumbs. Add 1/2c golden raisins. Combine an egg, 1/2c pumpkin and 1/4c plain yogurt until well blended, and then add to dry ingredients until they are moistened. Knead on floured surface until dough holds together. Divide dough in half and pat out each into a 1/2 inch thick circle and cut into 6 wedges. Place on greased baking sheet, brush with milk and sprinkle with sugar. Bake at 350 degrees for 12-15 mins or until golden brown.

SPICED SHORTBREAD: Combine 1/4c sugar, 1 ½ tsp pumpkin pie spice, 1/2c butter, 1tsp vanilla extract and 1/8 tsp salt. Beat at high speed until well blended. Add 1c flour and 1/2c finely chopped walnuts then beat until smooth dough forms. Gather into a ball, wrap in plastic and refrigerate 1 hour. Roll out the dough, cut into diamonds, place on greased cookie sheet and bake at 350 degrees until golden, about 15 mins. Cool on wire rack. Melt 6oz semisweet chocolate, cool slightly then dip fork into it and wave back and forth over cookies in a zigzag pattern. Refrigerate until chocolate is set then store in an airtight container.

ICE CREAM WITH CARAMEL SAUCE & SPICED PECANS: Place a scoop of vanilla ice cream in dish, top with caramel sauce and SWEET SPICED PECANS: Combine 1 beaten egg with 1tsp water and toss with 3 cups of pecans. Combine 1/2c sugar, ½ tsp salt and 1Tbs pumpkin pie spice & toss with nuts. Spread on greased cookie sheet & bake at 300 degrees for 20 mins.