Where would an Afternoon Tea Party be without great recipes? Nowhere! That is why we are providing you with a variety of menu ideas.
For the most part when preparing a menu for an Afternoon Tea Party you will be making finger sandwiches. If you have reviewed Tea Party Recipe Essentials than you know you will begin with thin bread and you remove the crust. You will also put a light coating of unsalted butter on one slice of the bread. Just by doing these three things you have the beginnings of a "traditional" Afternoon Tea Sandwich!
Cucumbers should always be cut very thin. Leaving the skin on or taking it off is optional. Leaving at least a little on can add color and a little crunch.
1. CUCUMBER SANDWICHES
A. Italian Dressing with Rosemary Cucumber Sandwich
Ingredients:1 large cucumber with skin removed, thinly sliced
10 slices of white bread
1 8 oz. package of cream cheese softened
1 07 oz. package of dry Italian salad dressing
1 tsp. dry rosemary
1/4 cup of unsalted butter, softened
In a bowl place the cream cheese, dry salad dressing and rosemary, mix well.
Remove the crust from the bread. Divide the bread into two piles. Spread a light coating of butter on one side of the bread in the first pile and spread the cream cheese mixture on one side of the bread in the second pile.
Place cucumber slices on top of the cream cheese. Do not pile them, just do one layer. Place the the slice of bread with the butter on top. Slice diagonally and serve.
CHEDDAR & ONION SCONES
2 tablespoons butter
3/4 cup chopped onion
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 ½ cups shredded extra sharp cheddar cheese
1 cup heavy whipping cream
1. Preheat oven to 350°.
2. Lightly grease a rimmed baking sheet with shortening. Set aside.
3. In a small saucepan over medium heat, melt butter. Add onions, and cook for 5 to 6 minutes, or until tender. Set aside to cool.
4. In a large bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
5. Stir in cheese, onion mixture, and cream. For each scone, spoon 2 tablespoons dough onto prepared baking sheet.
6. Bake for 18 to 20 minutes, or until lightly browned.
7. Serve warm. Makes 10-12 scones.
Egg Nog Punch
1 Gallon of Egg Nog
1.5 Quarts Vanilla Ice Cream
8 oz. Frozen Whipped Topping
1 Tbsp. Nutmeg
1 Bottle of Rum
All items should remain refrigerated until 5 minutes before serving.
In a punch bowl put in the egg nog, then using an ice cream scoop spoon in the ice cream, next put in the whipped topping. Sprinkle with the nutmeg and stir gently to mix in the nutmeg.
Keep the bottle of rum available for those who like their egg nog spiked. By making it this way you can serve all your guests, both those who imbibe and those who do not.
Fran's Iced Tea
9 cups of water
3 decaffeinated tea bags with tag and staple removed
1 tbsp. dried mint
1 lemon washed
1 half lime washed
¾ cup of sugar or to taste
1. Boil water and turn off the heat.
2. In the pot place the tea bags and mint. Stir once and let steep for 10 minutes.
3. Put sugar into your teapot (or other container that can both absorb the heat and go into the refrigerator).
4. Cut lemon and lime in half. Put one half of the lime away and set the rest aside.
5. Strain tea into the teapot.
6. Squeeze lemon and lime into the teapot (be careful not to get the pits in there).
7. Throw away the lime but put the two lemon halves into the teapot (I personally love eating the lemons after all the tea is finished).
8. Let stand to cool. Once cool put in refrigerator until ready to serve.
9. Serve in tall glasses with ice.
10. Garnish with fresh mint and serve.