Gather all the stars you can find whether natural or man-made and don’t forget a variety of star-shaped cutters too! All will play a part in creating a casual patriotic tablescape for a sweet tea party with red, white and blue to tie it all together.
July is also National Blueberries Month and National Watermelon Month – two sweet fruits perfect to declare our country’s independence and incorporate into any tea this month. Even though everything is on the sweet side, in typical afternoon tea form, have three courses – savories, scones and sweets – all served with both hot and cold tea beverages.
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.
BLUEBERRY SPREAD: Combine 1Tbs softened butter, 1-8oz softened cream cheese and 1/4c powdered sugar in food processor and blend until creamy. Add 1/2c blueberries and 1tsp lemon zest 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.
PB&J PINWHEELS: Remove the crusts from 3 slices of white bread. With a rolling pin, completely flatten bread.
Spread 1Tbs peanut butter and 1Tbs seedless raspberry jam on each slice of bread then roll up and wrap in plastic and refrigerate. To serve: cut each roll into 4 pieces.
GRILLED BANANA & NUTELLA STARS: Cut 24 stars from multi grain bread and spread each with Nutella. Mash 3 ripe bananas and spread over 6 stars, then combine to form a dozen stars. Heat pan, spread a little butter on one side of each star and place buttered side down in pan. Grill until golden then butter top side and flip over until golden brown. Remove from pan, sprinkle with powdered sugar and serve.
BLUEBERRY CRUMB SCONES
1tsp baking powder
1/4tsp baking soda
1/2c fresh blueberries
1/2c blueberry yogurt
1 beaten egg
Combine dry ingredients in a mixing bowl. Cut in butter until mixture resembles course crumbs. Add blueberries. Combine egg and yogurt until well blended, then add to dry ingredients until they are moistened. Knead on floured surface until dough holds together. Combine 3/4c flour, 1/4c brown sugar and 1/8tsp each cinnamon and nutmeg, then cut in 1/4c butter until mixture resembles coarse crumbs. Divide dough in half, pat each half into a 6” circle ½ inch thick, then sprinkle with the crumb mixture and cut into 6 wedges. Place on greased baking sheet and bake at 350 degrees for 12 mins or until golden brown.
PATRIOTIC STAR COOKIES: Roll out 1 pkg (20oz) refrigerated cookie dough, cut out stars and place on a greased cookie sheet. Bake at 350 degrees for 15 mins or until golden brown. Cool. Top with 1 c whipped topping mixed with 4oz softened cream cheese and 1/4 c powdered sugar. Garnish with sliced strawberries in the points and a few blueberries in the center. Serve or refrigerate until serving time.
FESTIVE FRUIT KABOBS: Cut 1” slices of watermelon and then cut out stars using a cookie cutter. To form kabobs, thread on watermelon star, blueberries, marshmallow, and more blueberries. Serve kabobs stuck in a cup of Watermelon-Berry Sorbet that can be made using the remaining watermelon plus berries.
KISS STARS: Roll out 1 refrigerated pie crust and cut out 2 ½” to 3” circles using a round cookie cutter. Place a Hershey Kiss (any flavor) in the center of each and fold the two halves up and pinch around the top of the kiss. Then, repeat folding up the other halves and press all edges together to form a star-like shape. Brush with an egg wash and sprinkle with sugar. Bake at 350 degrees for 20-25 min or until golden. Cool on a rack and dust with powdered sugar!
“Do not forget to entertain strangers, for by so doing
some people have entertained angels without knowing it.”
I Corinthians 10:31