SUMMER TEA TIME

Summer, when everything is in bloom and the scent of herbs fills the air, is a great time for a garden tea party.  Find a nice shady spot to set your table with a tablecloth or placemats and simple decorations such as a rosemary topiary or cut flowers in a vase and small herbal bouquets as place cards.  Party favors can be a small bottle of herbal vinegar or a favorite herb blend.  Ask each guest to bring their favorite cup and saucer to add to the décor as well as the conversation.

Use easy recipes that can be prepared the day before with an emphasis on flowers both in presentation and ingredients.  Here are a few fun recipes to get you started:

SAVORIES:

TEA SANDWICH FLOWERS:  Choose 6 different spreads and two types of bread to create tea sandwich flowers.  Cut bread into strips, add spread, fold together and place on a plate, alternating breads.  Garnish individual petals if desired plus add an herb sprig to the center.

HERB HAM PETALS: Combine 4 ounces of cream cheese with 2Tbs prepared brown mustard, a dill or sweet pickle, 1c cooked ham and 1tsp HERBAL ESSENCE.  

TEX-MEX CHICKEN PETALS: Combine 8oz cream cheese with 1c cooked chicken, 2/3c shredded cheese, 1/2tsp minced garlic, 1Tbs TEX-MEX, 2 chopped green onions and ½ can Rotel tomatoes, drained.  Refrigerate 1 hour.

FRESH HERB PETALS: Blend 8oz softened cream cheese, 2Tbs butter, 1 minced garlic clove, 1Tbs each fresh parsley, basil, thyme, 4 chopped nasturtium blooms and 1tsp fresh dill until well combined.

CUCUMBER PETALS: Core, peel and finely chop a cucumber then add salt and place in a strainer overnight to remove as much liquid as possible. Blend 8oz cream cheese, 1 chopped green onion and 1Tbs DELIGHTFUL DILLY.  Add chopped cucumber, salt and pepper.

STRAWBERRY-ORANGE PETALS: Combine 8oz cream cheese, 1Tbs sugar, 1/2c fresh strawberries and the zest of an orange.

RAISIN-APPLE PETALS: Combine 8oz cream cheese with 2tsp honey, 1c grated apple and 1/2c raisins plus 1tsp cinnamon.

SWEETS:

FLOWER PETAL ICE CREAM: Soften vanilla bean ice cream and mix in chopped sweet flower petals of your choice. Try Anise Hyssop, Bee Balm, Rose Petals, Pineapple Sage, Texas Tarragon, Violas or a combination. Return the ice cream to the freezer for 24 hours and serve.

BASIC BUTTER COOKIES:   Cream 1c butter and 1c sugar, then add egg and mix well.  Add 2½c flour and 1tsp baking soda, then 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.

            Sweet Flower Cookies:  Add 1Tbs fresh chopped flower petals to butter mixture.
                    Try Anise Hyssop, Bee Balm, Rose Petals, Pineapple Sage, Texas Tarragon, Violas or a combination.

             Lemon Thyme Cookies: Add 1Tbs fresh lemon thyme/thyme and 1tsp lemon zest to butter mixture.

SWEET STUFFED DAYLILIES:  Blend together 8oz cream cheese, 2/3c powdered sugar, 1/2tsp vanilla, 1-7oz pkg coconut and 1tsp FIVE SPICE gourmet blend until smooth.  Chill 2 hours.  Remove stamens from daylily blossoms and pipe cream cheese mixture into centers.

Variation: Stuff with chocolate mousse

Don't forget the iced tea and this twist on traditional lemonade:

PINK LAVENDER LEMONADE: Steep 1Tbs organic lavender blossoms in a quart of boiling water for 5 mins.  Strain and use liquid to prepare frozen lemonade.

"So whether you eat or drink,
or whatever you do, do it all for the glory of God"
I Corinthians 10:31