FELLOWSHIP TEA

 

“Instead, speaking the truth in love,
we will in all things grow up
into him who is the Head, that is, Christ.  
From him the whole body,
joined and held together by every supporting ligament,
grows and builds itself up in love,
as each part does its work.”

Ephesians 4:15-16

 

Today, I hosted a Fellowship Tea in my home for two ministries at Edgewater Alliance Church – the Women’s Ministry and the Deaconess Ministry.  It was a good opportunity to get to know one another better and hopefully will result in a closer working relationship.

 

Simplicity was the focus in planning the menu as well as providing for varying tastes and lifestyles.  Labels were made for all the food and teas to prevent any allergic reactions, etc. – a good idea with all the food problems that exist today.  Enjoy this simple menu for your next fellowship!

 

 

SAVORIES:

 

EGG & OLIVE SANDWICHES: Hard boil 6 eggs, shell and cool. Finely chop eggs and combine with 1/4c mayonnaise, 1tsp Dijon mustard, 20 chopped olives, 1tsp herb seasoning, salt & pepper.  Spread between 3 slices of thin wheat bread, trim crusts and cut into 4 triangles.  Sprinkle with paprika.

LEMON-PECAN SHRIMP SALAD: Combine 1lb cooked shrimp, 1/2 c pecans and 1/2 c diced celery in a food processor and process to form small chunks.  Place shrimp mixture in bowl and add 2tsp lemon zest, 2 chopped green onions, 1tsp lemon pepper and 1/4c mayonnaise to hold mixture together.  Fill phylo cups with salad & garnish with sliced green onion or chives.

DILLY CUCUMBER SANDWICHES: Peel and core cucumber, then dice, salt and set aside to drain overnight in refrigerator.  Blend 8oz cream cheese, 1tsp dill & cucumber and spread mixture on white bread. Cut into 4 triangles.  Garnish with fresh dill.

CHICKEN CHUTNEY SANDWICHES: Combine 8oz cream cheese, 1/4c chopped green onions & sweet red pepper in a food processor.  Add 1tsp curry powder, 1tsp Worcestershire sauce, ½ of a 9oz jar Mango chutney, 1/4c toasted sliced almonds and 1 c cooked chicken.  Spread between slices of cinnamon-raisin bread, trim crust and cut into 4 triangles, then dip one side into additional toasted almonds.

PINEAPPLE MINT PINWHEELS:  Combine 4oz softened cream cheese with 1/2c drained pineapple and 1Tbs fresh or 1tsp dried spearmint.  Spread on 3 flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight.  Slice into 1” pieces.  Garnish with fresh mint.

PESTO PINWHEELS: Cream together 8oz cream cheese, 1/2 c prepared pesto sauce.  Spread on 3 flour tortillas, top with chopped sundried tomatoes, then roll up tightly, wrap in plastic wrap and refrigerate overnight.  Cut into 1” slices to serve. Garnish with sundried tomatoes.

 

 

SCONES:

 

 

BASIC SCONES: Combine 2 c flour, 1/3 c sugar, 1tsp baking powder, 1/4tsp baking soda and 1/4tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs.  Combine an egg and 1/2c 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.

 

CINNAMON APPLE SCONES: Follow directions for basic scones adding 1/2c chopped apple and 1tsp sweet spice to the dry ingredients before adding the egg and yogurt mixture.

CHOCOLATE CHIP SCONES: Follow directions for basic scones adding 1/2c mini chocolate chips to the dry ingredients before adding the egg and yogurt mixture.

 

CRANBERRY-ORANGE SCONES: Follow directions for basic scones adding 1/2c cranberries and 2tsp grated orange peel to the dry ingredients before adding the egg and yogurt mixture.

 

 

SWEETS:

 

 

ORANGE-COCONUT BALLS:  Melt 1/4 c of butter.  Mix 1 c graham cracker crumbs, 2 c powdered sugar, 1/4 c frozen orange juice concentrate and melted butter and set refrigerate 10 mins.  Roll into 1 inch balls and then roll in coconut.

LAVENDER-LEMON BUTTER COOKIES:   Cream 1c butter and 1c lavender sugar, then add 1ysp lemon zest and 1 egg and mix well.  Add 2½c flour and 1tsp baking soda, then 1tsp lemon juice. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with lavender sugar and bake at 350 degrees for 10 mins.
NOTE: To make lavender sugar, combine 1 c sugar with 1tsp lavender for 24 hrs, then grind in food processor.

DOUBLE DECADENT BROWNIES: Brew 1 heaping Tbs black tea in 1/4c boiling water for 5 mins, then strain and cool. Melt 2-1oz squares unsweetened chocolate with 1c butter and beat into a combination of 1c sugar and 2 eggs. Add 1c flour, 1/2tsp baking powder, 1/2tsp salt and cooled tea. Stir in 1/2c chocolate chips. Spoon into greased or lined mini-muffin tins and bake at 350 degrees for 15 mins or until a slight imprint remains when touched lightly with a finger. Cool slightly, and then remove from tins. To serve, drizzle with melted chocolate. (NOTE: This is what was planned but I actually ending up using left over Pampered Chef chocolate molten cake which was made into a truffle-like base in the food processor and then into balls rolled in cocoa powder!!)

 

All served with three caffeine free hot teas – Honey & Spice, Berry Delight and Razzlemint plus iced tea and lemon water.

 

                                                                                   Joyce