TEA TIME GATHERINGS

When summer is over and the kids are back in school, it is a great time to gather 6-8 friends and host either a TEA-TIME PARTY or a TEA-TIME TASTING!

TEA-TIME PARTY: select a simple menu including savories (tea sandwiches), scones (plain or flavored) and sweets (a cookie, a no-bake sweet and a tea cake) and then divide the ingredients among friends and make the food together on site in an atmosphere of fun and friendship.

SAVORIES

• Offer at least three different fillings (meat, egg, cheese or veggie) for tea sandwiches and remove crust or cut-out with cookie cutters after preparation.
• Vary shapes, breads and filling to have different textures and colors plus open-faced with garnishes

CUCUMBER TEA SANDWICHES: 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 fresh dill. Add chopped cucumber, salt and pepper. Garnish with fresh dill.

 VARIATIONS:
               Add 1/4c grated carrot and 1Tbs chopped chives & parsley
               Add 1/4c grated radish and 1Tbs chopped garlic chives
               Add 1/2c coarsely-chopped watercress leaves
               Add 1c diced cooked shrimp
               Add 4 chopped nasturtium leaves & garnish with nasturtium bloom

CHICKEN TEA SANDWICHES:  Combine 2c cooked chicken, 1/2c mayonnaise, 1/4c finely chopped celery, season with salt and pepper and refrigerate overnight.

VARIATIONS:
               Add 1Tbs fresh chopped tarragon
               Add 1/2c dried cranberries and 1/2c chopped toasted pecans
               Add 2tsp dill, 1tsp parsley, 1tsp honey mustard and  2Tbs sliced almonds
               Add 1/2 chopped apple, 1/2c chopped toasted walnuts, 1/2c grated cheddar cheese and 1tsp sugar
               Add 1/2c chopped mandarin orange, 1/4c dried cranberries and 2Tbs sliced almonds
               Add 1c drained crushed pineapple and 1/2c chopped walnuts
               Add 1/4c roasted sunflower seeds and 1Tbs Ranch salad dressing mix
               Add 1/2c chopped dried apricots

EGG TEA SANDWICHES: Hard boil 6 eggs, shell and cool.  Chop the eggs and combine with 1/4c mayonnaise, 1tsp   Dijon mustard, and 1tsp seasoned salt.  Garnish with paprika.

VARIATIONS:
               Add 1tsp curry powder & 2Tbs chopped chives
               Add 10 chopped stuffed green olives and 1tsp olive  juice
               Add 1Tbs chopped fresh dill
               Add 2Tbs minced sweet onion and 2tsp sweet pickle relish
               Add 2 chopped green onions, 2Tbs mango chutney and 1tsp curry powder
               Add 1Tbs basil pesto
               Add 1 ripe avocado instead of mayonnaise & mustard plus 1/2tsp chili powder

SCONES

• Scones can be savory or sweet and are usually eaten for breakfast or tea
• They can be made less sweet and biscuit size, which is the more traditional English way or larger with a variety of flavors & shapes which is more American
• Plain scones are traditionally served warm, split open, and topped with butter, jam or preserves, clotted cream, and/or lemon curd. 
• Scones may be made ahead of time, frozen, and baked straight from the freezer right before your event

BASIC SCONES: Combine 2c flour, 1/3c sugar, 1tsp baking powder, 1/4tsp baking soda and 1/4tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs.  Combine 1 beaten egg and 1/2c sour cream or plain yogurt until well blended, then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half, pat each half into a 6” circle  1/2 inch thick and cut into 6 wedges.  Place on greased baking sheet, brush with egg mixture and   sprinkle with sugar.  Bake at 350 degrees for 12 mins or until golden brown.

CINNAMON-RAISIN SCONES: Follow directions for basic scones adding 1/2c raisins and 1tsp cinnamon to the dry ingredients. 
BLUEBERRY SCONES: Follow directions for basic scones adding 1/2c blueberries to the dry ingredients
CRANBERRY-PECAN SCONES: Follow directions for basic scones adding 1/2c dried cranberries and 1/2c pecans to dry ingredients

SWEETS

• At least 3  types of small, bite-sized treats including cookies, no-bake balls or truffles, tea cakes, cups of sorbet or seasonal fresh fruit kabobs
• Vary taste and presentation

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.

Earl Grey Cookies:  Add 1Tbs Earl Grey Tea to   butter mixture and add 1Tbs grated orange rind.  

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

Cardamom-Walnut Cookies: Add 1 tsp cardamom and 1/2c toasted and finely chopped walnuts and use brown sugar. 

FIVE SPICE BALLS: Cream together 2Tbs butter and 2oz cream cheese then beat in 1/2tsp vanilla extract, 1/2lb   powdered sugar and 1c coconut.  Roll into 1/2” balls, roll in 1tsp five spice mixed with 1/2 c powdered sugar, then refrigerate until firm.

ORANGE COCONUT BALLS: Mix 2pkg crushed graham crackers, 1lb powdered sugar, 6oz can orange juice concentrate, 1 stick melted butter and 1/2c chopped nuts and set aside for 10 minutes.  Roll into 1 inch balls and then roll in coconut.

BASIC TRUFFLES: Place 14oz semisweet chocolate chips in bowl.  Bring 1c heavy cream to scalding point and add to chocolate and allow to set 1-2 mins before stirring, then gently whisk until smooth.  Pour into small bowl, cover and refrigerate several hours.  Use melon baller to make truffles and roll in choice of coatings.

Chocolate Mint Truffles: Combine 1c heavy cream and 1Tbs spearmint in saucepan and bring to scalding point, strain and discard leaves.  COATING: powdered sugar or coconut

Orange Truffles: Add grated orange peel.  COATING: cocoa powder

Fruit & Nut Truffles: Add 1c dried cherries, cranberries or raisins and 1c roasted pistachios, pecans, peanuts or walnuts.  COATING: cocoa, powdered sugar

BASIC TEA CAKES: Combine 1 cake mix and 1 1/2c combined liquid then whisk until just mixed. Pour into greased mini muffin tins and bake at 350 degrees for 15 mins.  Turn upside down and drizzle with icing and garnish.

Gingerbread Tea Cake: Combine 1c applesauce and 1/2c cooled strong tea and add to a yellow cake mix with 1 ½tsp ginger & cinnamon and ½tsp cloves and nutmeg plus the zest of a lemon.   GLAZE: combo of lemon juice and powdered sugar

Choco-Raspberry Tea Cake: Combine 1 1/2c plain yogurt and a German chocolate cake mix with 1c mini chocolate chips.  Half fill mini tins, add raspberry jam and top with batter.  GLAZE: drizzle with melted chocolate and garnish with fresh raspberry

Spiced Peaches & Crème Tea Cakes:  Combine a Yellow cake mix with 1Tbs pumpkin pie spice and add a can of peach pie filling.   GLAZE: Top with a mixture of thinned cream cheese icing & 1tsp pumpkin pie spice.

Spiced Carrot Tea Cakes: Combine 1 yellow cake mix, 1 tsp pumpkin pie spiceand 1 can crushed pineapple in a food processor until well mixed, then add 1/2c grated carrots and 1/2c golden raisins.  GLAZE: Top with a mixture of thinned cream cheese icing & decorate with golden raisins.

TEA-TIME TASTING: Select 3-4 types of loose tea and 2-3 types of loose herbal tisanes, have each friend bring one of their favorites with a teacup and saucer, and then brew them together on site using the seven steps to The Perfect Cup of Tea and serve with scones plus accompaniments.

THE PERFECT CUP OF TEA

#1  Use loose tea instead of teabags - loose tea has larger particles which retain freshness and flavor longer.

#2  Store tea properly - store in a cool, dry, dark location in an airtight container for 6 months to a year.

#3  Use the correct amount of tea - 1 teaspoon loose tea for a 6oz cup or 1 heaping tablespoon for a pot.  If using an infuser, DO NOT OVERFILL – allow room for the leaves to expand.

#4  Use good tasting water - clean kettle, add cold water from the tap, a filter or bottled water, but never distilled water. 

#5  Use water at the right temperature - preheat teapot and teacups with hot water then   heat water to the right temperature for the different types of tea.

• Green Tea/White Tea - Prepare with water that is cooler-than-boiling (160F-170F – “rumble” to little bubbles like fish eyes on surface)
• Oolong Tea - Prepare with water that is cooler than boiling (190F – bubbles like rolling beads)
• Black Tea/Pu’erh Tea - Prepare with boiling water (205F – billows surging wildly)
• Herbal Infusions (Tisanes) - Prepare with boiling water (205F – billows surging wildly)

#6  Steep for the proper length of time which depends on the type of tea: in general the darker the tea the longer it is steeped.  Separate or strain after the recommended time.

• Green Tea/White Tea - steep for only 2-3 minutes
• Oolong Tea - steep for 3-4 mins
• Black Tea/Pu’erh Tea - steep no longer than 5 minutes
• Herbal Infusions (Tisanes) - steep from 5-10 minutes

#7  Serve hot and fresh - cover the teapot with a tea cozy or use a carafe that is used only for tea to keep the tea hot during steeping.   Never reheat tea, instead use it for ice tea, ice cubes or to prepare juices.

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”
Psalm 34:8