BEACH TEA TIME

For a Beach Tea Time there must be a few essentials like sand, seashells and seafood to set the theme and then a bevy of light dishes like tropical fruit skewers in pineapple boats.  A centerpiece highlighting some of the essentials, fun serving pieces such as clamshells for the sugar cubes and lemon slices plus napkins with shell napkin rings can dress the table.  You can even serve scones on shell plates with a container of lemon curd.  Keep it casual and laidback, just like a day at the beach!

Try some of these seafood recipes to mix and match with your own favorites:

SHRIMP COCKTAIL CANAPES: Cut out bread circles, brush with melted butter & bake at 400 degrees for 10 mins.  Combine 1/2c butter, 4oz cream cheese, 1Tbs snipped chives, salt and pepper in food processor until well mixed.  Spread each circle with the mixture, top with cocktail sauce and a large cooked shrimp.  Garnish with additional snipped chives.

PARTY CRAB TEA SANDWICHES:  Cream together 8 ounces softened cream cheese, ½ cup mayonnaise and 2 ounces grated cheddar cheese.  Add 1Tbs mixed herb seasoning, 1 tsp Worcestershire sauce, a dash of salt & pepper and a 6 ounce package of frozen crabmeat, thawed and drained.  Make sandwiches, cut off crusts and cut each into 4 triangles.

LOBSTER-TOMATO SALAD: Combine 1c cooked lobster, 1Tbs diced sun-dried tomatoes, 1 diced celery rib, 1 1/2Tbs mayonnaise, 1/4tsp lime juice, 1/4tsp chili powder, dash of Tabasco sauce and pepper.  Fill phylo cups with salad & sprinkle with chili powder.

HERBED SALMON TEA SANDWICHES: Combine 1-8oz pkg cream cheese, 1 drained can of salmon and 1Tbs Herbes de Provence.  Chill at least 3 hours then make sandwiches, trim crusts and cut into fingers.

 

 

 

Add a couple tropical fruit pinwheels . . .

 

PINEAPPLE CRUNCH PINWHEELS: Combine 1-8oz pkg cream cheese, 1/2c crushed pineapple and 1/4c chopped almonds.  Spread on flour tortillas, roll up, wrap with plastic and refrigerate overnight.  Slice into 1” segments and garnish with kiwi quarter slices.

CHEDDAR CHUTNEY PINWHEELS: Combine 1(9oz) jar mango chutney, 2c grated cheddar cheese, 1-8oz cream cheese, salt and pepper. Spread on flour tortillas, roll up, wrap with plastic and refrigerate overnight.  Slice into 1” segments and garnish with a dollop of mango chutney.

 

 

 

 

. . . plus don’t forget the coconut!

ORANGE COCONUT BALLS: Combine 2c crushed graham crackers, 4c powdered sugar, 1-6oz can orange juice concentrate,1 stick melted butter and 1/2c chopped pecans.  Set aside for 10 minutes, then roll into 1” balls and roll in coconut.

COCONUT NUTELLA TRUFFLES: Combine 1-8oz pkg cream cheese and 1/2c Nutella in a mixer and then add 3 1/2c powdered sugar until thoroughly mixed.  Add 1c shredded coconut by hand, then cover and refrigerate until firm or about 30 mins.  Form truffles and roll in powdered sugar and refrigerate until serving time.

 

 

“Do not forget to entertain strangers, for by so doing

some people have entertained angels without knowing it.”

I Corinthians 10:31