VALENTINE FELLOWSHIP TEA

Every other month, I host a fellowship in my home for the Bible Study Fellowship group that I lead on Monday nights at First Presbyterian Church in Daytona Beach, FL.  It is a time for us to get to know one another better and share what the Lord is doing in our lives as we study God’s word together.

This month I chose to bless the women with a Valentine Fellowship Tea to celebrate the love of God for us through the sacrifice of Jesus Christ for our sins.  I chose to use red and white plus hearts for the tablescape and a rose napkin fold for the place settings plus a combination of chocolate and strawberries as the theme for the food – enjoy the following recipes:

SAVORIES

LEMON-DILLY CUCUMBER SANDWICHES: Peel and dice a cucumber, then salt and set aside to drain overnight in refrigerator.  Blend 8oz cream cheese, zest and juice of half a lemon & 1tsp DELIGHTFUL DILLY and then add diced cucumber.  Spread mixture between 2 slices of multi grain bread, trim crusts and cut into 4 triangles.  Garnish with fresh dill.

STRAWBERRY-ORANGE PINWHEELS: Combine 8oz cream cheese, 1Tbs sugar, 1/2c fresh strawberries and the zest of an orange.  Spread on tortillas, roll up, wrap in plastic wrap and refrigerate overnight.  Cut wraps into 1” sections.

DEVILED EGG & OLIVE SANDWICHES: Hard boil 6 eggs, shell and cool. Finely chop eggs and combine with 1/4c mayonnaise, 1tsp Dijon mustard, 1tsp VEGGIES & MORE, salt & pepper.  Add 10 chopped olives.  Spread between 2 slices of white bread, trim crusts and cut into 4 triangles.  Sprinkle with paprika.

STRAWBERRY CHICKEN SALAD CUPS: Combine 2 1/2c chopped chicken, 1c chopped strawberries, 1/2c chopped toasted pecans, 1/2c chopped celery and 1/4c chopped green onion.  Add a combination of 8oz cream cheese, 1Tbs rice wine vinegar and 2tsp sugar, stirring to blend. Refrigerate, covered, until cold, approximately 4 hours.  Fill phylo cups with chicken salad and garnish with strawberry.

HERBES DE PROVENCE SANDWICHES: Beat 8oz cream cheese with 1Tbs HERBES DE PROVENCE until smooth then refrigerate a few hours.  Allow to soften again, then spread on pumpernickel bread heart shapes and top with halved grape tomato.

PARTY CRAB CUPS: Cream together 8 ounces softened cream cheese, ½ cup mayonnaise and 2 ounces grated cheddar cheese.  Add 1Tbs HERB SPRINKLE, 1tsp Worcestershire sauce, a dash of salt & pepper and a 6 ounce package of frozen crabmeat, thawed and drained. Fill phylo cups with crab mixture and garnish with snipped chives.

SCONES

CHOCOLATE CHIP 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 coarse crumbs.  Add 1/2c mini chocolate chips.  Combine an egg and 1/2c 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.

EASY STRAWBERRY CURD: Puree 1-16oz pkg thawed strawberries until smooth and strain to equal 1 cup.  Combine 1/2c sugar and 1Tbs cornstarch with puree, 1Tbs fresh lemon juice, 1/4c melted butter and 3 beaten egg yolks 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.  Cool slightly, cover and chill in fridge where it will keep for a week.

SWEETS  

SHAGGY ROCKY ROAD ROUNDS: Melt 6oz chocolate and 1/4c butter and cool.  Add 3c mini marshmallows and 1/4c chopped pecans.  Divide mixture in half, shape into logs and roll in toasted coconut.  Chill and slice.

CHOCOLATE STRAWBERRIES: Dip strawberry bottoms in melted chocolate and place on wax paper until set!

MINT MERINGUE ROSETTES: Combine 2 egg whites, 1/4tsp cream of tartar and a dash of salt and beat until soft peaks form.  Add 2/3c suagr gradually and beat until stiff.  Add 1Tbs spearmint and a drop of food coloring.  Heat oven to 325 degrees.  Pipe rosettes onto greased cookie sheet, place in oven and turn off.  Leave overnight.

TEA

Generally I serve a plain tea with the savories and flavored teas with the sweets, however since I grabbed the wrong carafe, we had Vanilla Chai with our savories and Honey-bos or Mint Creme Chip with our scones and sweets!!

HONEY-BOS
A blend of naturally caffeine free robust teas 
 (50-50 blend of rooibos and honeybush)

MINT CRÈME CHIP
A creamy mint tea with a hint of chocolate!
(red & green rooibos, lemongrass, spearmint, chocolate nibs and natural flavor)

VANILLA CHAI
A naturally sweet, spicy and rich chai tea
(rooibos, cinnamon, cardamom, clove, ginger root, vanilla pieces and natural flavor)

                                                                                                   Joyce