TEA-TIME KIT

Recently at a local afternoon tea fundraiser , we played TEAGO – a tea bingo game!  It’s a fun way for people to learn about the art of tea and also a time to bless others with some prizes like this Spring Tea-Time Kit.

 

 

The kit contained 2 samplers – one tea & one herbal infusion, T-sacs for preparation, a teacup shaped cookie-cutter and this Spring Tea Time recipe sheet to choose from to host your own tea party:

SPRING TEA-TIME

These are some recipe options for a spring tea time so that you can pick the ones you like best.  Generally for an afternoon tea you would serve soup or salad, 3 plates of tea sandwiches, 2 types of scones, 3 sweets plus an individual dessert.  These recipes generally are for 12 guests.  They would be served with a choice of at least two fresh brewed teas – one with caffeine and one without.

SOUP

CHILLED CUCUMBER SOUP: Sauté 4 peeled & seeded cucumbers, 1 chopped Vidalia onion and 2 minced garlic cloves in 2Tbs oil for 5 minutes until onions are transparent.  Stir in 2 c chicken stock, bring to a boil, reduce heat, then cover and simmer 15-20 minutes.  Transfer vegetables to food processor with 1/2c liquid and process until smooth, then stir in 1/2 c chopped dill and season with salt and pepper.  Cover and refrigerate at least 8 hours.  Stir in 1/2 c half & half before serving and garnish with dill sprigs.

SALAD

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 2 tsp lemon zest, 2 chopped green onions, 1tsp lemon pepper seasoning and 1/4c mayonnaise to hold mixture together.  To serve: Place in a small cup and add cracker butterfly (2 whole & 2 cut half’s) with green onion top antenna.

SAVORIES

EGG & OLIVE TEA SANDWICHES: Hard boil 6 eggs, shell and cool. Finely chop eggs and combine with 1/4c mayonnaise, 1tsp Dijon mustard, chopped olives with pimento, salt & pepper.  Spread between 3 slices of thin sliced white bread (Pepperidge Farm), trim crusts and cut into 4 fingers.  Sprinkle cut side with paprika.

DILLY CUCUMBER SANDWICHES: Peel strips down the side and core 1/2 cucumber, then cut into slices. Peel and dice the remaining cucumber half, then salt and set aside both to drain overnight in refrigerator.  Blend 8oz cream cheese, 1Tbs fresh chives & 1Tbs fresh dill and spread mixture on bread rounds & top with cucumber slices.  Combine diced cucumber with remaining cheese mixture and put dollop in center.  Garnish with fresh dill.

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

PINEAPPLE MINT PINWHEELS:  Combine 8oz softened cream cheese with 1/2c drained pineapple and 1Tbs fresh or 1tsp dried mint.  Spread on 4 flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight.  Slice into 1” pieces.

CARROT RAISIN PINWHEELS:  Combine 8oz softened cream cheese with 1/2c shredded carrots and 1/2c golden raisins.  Spread on 4 flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight.  Slice into 1” pieces before serving.

SPINACH PINWHEELS: Cream together 8 oz cream cheese, 1/2 c butter and 1tsp herb seasoning.  Add 8 ounces frozen chopped spinach, thawed and drained.  Spread on 4 flour tortillas, then roll up tightly, wrap in plastic wrap and refrigerate overnight.  Cut into 1” slices to serve.

SCONES

BASIC SCONES: Combine 2 c flour, 1/3 c sugar, 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.  Combine an egg and 1/2c sour cream or 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.

 

DEVONSHIRE CREAM: Beat 1c heavy cream past creamy but before butter! Blend in 1c sour cream, 1tsp vanilla extract and 1/2c powdered sugar. Chill and serve.

BLUEBERRY SCONES
            Follow directions for basic scones adding 1/2c blueberries to the dry ingredients before adding the egg and sour cream mixture.

EASY LEMON CURD: Combine zest of 3 lemons and 1/2c fresh lemon juice in a 4-cup microwave safe bowl.  Whisk in 3 eggs, 1c sugar and 1/2c melted butter until well blended.  Heat in microwave for 1 minute then whisk again and repeat 3 times so that it has cooked a total of 4 minutes.  The curd will thicken and puff as it cooks.  Cover and chill in fridge where it will keep for a week

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

ORANGE BUTTER: Beat 1/2c butter until light and fluffy; stir in 2Tbs orange marmalade.

SWEETS

LEMON BUTTER COOKIES:   Cream 1c butter and 1c sugar, then add egg and mix well.  Add 2½c flour and 1tsp baking soda, then 1tsp lemon juice and 1tsp lemon zest. Wrap & refrigerate for at least an hour.  Roll out dough, cut out teacup shapes, sprinkle with sugar and bake at 350 degrees for 10 mins.  Decorate with icing if desired.

BANANA BALLS:  Cut bananas into bite-sized pieces, then dip balls in yogurt and roll in shredded coconut.  Refrigerate for several hours before serving.

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

MINTED MELON SKEWERS: Combine 1 c water and 1/3 c sugar and bring to a boil.  Cool and combine with 1/2 c fresh mint in food processor until finely chopped.  Toss mixture with 1 1/2 c each of watermelon, honeydew & cantaloupe.  Chill at least 30 minutes.  Place melon on a skewer to serve.

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 1tsp peppermint extract, green food coloring and a 6oz pkg of chocolate chips.  Heat oven to 325 degrees.  Drop cookies onto greased sheet, place in oven and turn off.  Leave overnight.

DESSERT

MINI ENGLISH TRIFFLES
            In a clear punch cup, layer the following, refrigerating between each layer until set.
            1st layer – cut & place jelly roll cakes (Little Debbie’s) around the edge, add fruit (peaches, strawberries, blueberries) between and pour prepared raspberry Jell-O over all.
            2nd layer – prepare vanilla pudding, adding 1tsp of almond extract.  Cool slightly and spread over gelatin layer.
            3rd layer – add whipped cream over pudding layer and top with toasted sliced almonds.

“Do not forget to entertain strangers,
for by so doing some people have entertained angels
without knowing it.”
I Corinthians 10:31