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"You are cordially invited to a tea party"
(Sunday, August 9, 2006)
For some, having a tea party brings to mind little girls with long dresses, beads hanging to the floor, high-heeled shoes, and of course, don1t forget the beautiful hats.
It goes without mentioning that make-believe cups of tea were served from make-believe teapots, or, if you were so lucky to have a tea set you could sip your make-believe tea from a china or plastic cup while you nibbled on animal crackers with your best friend and your favorite stuffed animals.
The March Hare in Alice and the Looking Glass had nothing on you when it came to giving a tea party.
When Mi-Ling Poole's birthday was approaching she said, "I would plan a tea party for myself and more than 25 of my closest friends." The elegance of afternoon tea is something most Americans don't partake of, but there is nothing like warm tea and light refreshments set to a party mood. A tea party can be as inexpensive or as wonderfully flamboyant as you can dream.
Any pretty, floral note cards, post cards or invitations will do. Remember to remind guests to wear their fanciest hat to the affair. We all know that no respectable tea is without ladies in hats.
The most essential element is, of course, tea! Plan to serve several different kinds of hot tea. Mi-Ling chose Blue Sapphire and French Caramel Creme Brulé Tea from Inspirations Gifts, Decór and Tea Room. If the weather is warm, a variety of hot and iced teas will be refreshing. You might even want to add a pot of coffee.
A large carafe full of hot water and an assortment of tea bags offer plenty of variety, or do as Mi-Ling did, have loose tea that you spoon into your own tea bag, fold it over and put it in your tea cup. For a more traditional and elegant look, serve tea in China pots. Don’t forget the sugar cubes, artificial sweetener, lemon slices, a pitcher of cream or milk and honey.
The tea service and refreshments will be the focal point of most parties, although in Mi-Ling's case not only were those things beautifully appointed, but the bottom floor of her home was decorated for the tea with vintage hats and clothes, tea pots and food scattered throughout her home as well as on the large serving table in the dining room.
Be sure to use small or medium serving plates because they are easier to keep filled and looking neat. Fresh flowers are important, too, and they look great grouped in teapots, pretty bowls, baskets and glass or ceramic pitchers, as well as ordinary vases.
Upon arriving to the tea party, each of Mi-Ling's guests received a silk rose ready to be pinned in her hair, or on her dress, hat or purse.
Guests at Mi-Ling's birthday tea party were greeted by an oversized teacup and saucer, baby shoes and a photo of Mi-Ling as a child. As the guests signed in, each person signed their name on a silver tray for Mi-Ling. A tea party is the perfect opportunity to serve a cake, or an assortment of pretty tarts and mini-pastries.
Tea sandwiches, though dainty-looking, are very easy to make. Salads like tuna, chicken, egg or seafood are popular and can simply be spread on white bread with the crusts cut off and cut into four triangles, or cut into shapes with cookie cutters.
Cucumber Mint Tea Sandwiches, quintessential tea party fare, make a great-looking snack, and Mi-Ling also made Smoked Salmon, Cream Cheese, Chives and Parsley Tea Sandwiches as well as Chicken Salad Sandwiches. She also made Pea Salad, and bought Seafood Salad and Mini Quiches from Sam1s Club. Her Blueberry Scones came from Inspirations Gifts, Decór and Tea Room and the beautiful, as well as delicious, Banana and Strawberry Cake came from Raspberries and Cream.
No respectable tea would be without scones, and bite-sized cookies are always appreciated. Or, do as Mi-Ling did and have a chocolate fountain with fruit, marshmallows or angel food cake to dip.
Crudités? A fruit platter, and cheese and crackers can round all of the above into a meal. For a more substantial luncheon, or fancier spread, try adding a few of the following: deviled eggs sprinkled with caviar, baked brie, sanakopitas (mini spinach pies) or mini-spring rolls. Play your favorite jazz or classical music in the background, and you are ready for your guests to arrive. Just remember the important thing is to keep the tea hot and the snacks small.
(Patty Miller may be reached at
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Tea Sandwiches
When making such sandwiches keep in mind that the bread should be sliced thinly and served without crusts. The sandwich should be large enough for only two bites and, even though many people serve sandwiches cut in the shape of stars, crescents and other odd shapes, it is far more elegant for sandwiches to be cut in thin rectangular, triangular, round or square shapes. As to the choice of bread, white bread, challah, light rye bread, Danish pumpernickel and dark Russian bread make the best tea sandwiches. As to fillings for sandwiches, the choices are virtually infinite. Try the following:
Cranberry Fingers
Mix Dijon mustard in whole cranberry sauce, and flavor to taste. Spread on a slice of bread and then add a small slice of smoked turkey; add a top layer of bread.
Salmon and Dill Spread
Spread buttered bread with softened cream cheese that has been flavored with dill. Place a thinly cut piece of salmon or lox on the cream cheese, and garnish with a small fresh sprig of dill.
Lavender Egg Salad
Chop up four hard-boiled eggs, mix in one ounce of mayonnaise, and 1 ounce of plain yogurt. Add one teaspoon of curry powder, and one tablespoon of dried lavender buds. Spread on bread slices and top with a green olive.
Celery Nut
Whip a soft block of cream cheese with 1/4 cup of milk. Add 1/2 cup of celery and 1/2 cup of chopped walnuts. Spread the mixture on whole wheat bread to serve.
Apricot Ham Finger Sandwich
Mix three parts of cream cheese with one part apricot preserves. Spread the mixture on a bread slice, and top with thinly sliced ham. Garnish with 1/4 sliver dried apricot. Try substituting cherry preserves in place of the apricot.
Spring Radish
Butter slices of pumpernickel bread, and add thinly sliced radishes; another slice of bread, and then more radishes.
Cucumber Sandwich Variation
Mix seasoned salt into a portion of butter, and then spread on a bread of choice. Add thinly sliced cucumbers after drying them with paper towels. Top with a small spring of parsley.
Before you begin a thin coating of butter will keep the bread from getting soggy. It’s important to use good quality bread to help maximize the flavor and texture of each bite. The bread should be thinly sliced, ends trimmed and cut into small pieces, generally no larger than a two-bite size.
Cream cheese used in tea sandwiches should have a minimum fat content of 16 percent.
RECIPES
Smoked Salmon Tea Sandwiches
Ingredients:
1 package of smoked salmon
1 package of softened cream cheese
1/2 chopped fresh chives
1/2 cup chopped fresh parsley
Directions
Cream together in a food processor
Spread cream cheese mixture on two slices of bread.
Place slices of packaged smoked salmon on top and top with the other slice of bread.
(Recipe shared by Mi-Ling Poole.)
Cream Cheese and Cucumbers with Mint butter
Ingredients
1 package of cream cheese
1/2 stick of butter
1/2 cup of fresh mint chopped
Sprinkle these thin slices of cucumber with a little of white wine vinegar and salt and let drain in a sieve for about 1/2 hour. Drain away any excess water and pat dry with a paper towel.
Cream butter, cream cheese and mint together spread on bread and layer with sliced cucumbers.
(Recipe shared by Mi-Ling Poole.)
Pea Salad
Ingredients
5 cans of baby peas with onions and mushrooms
1/4 cup of bacon bits
2 tablespoon of mayonnaise
seasoning salt to taste
2 hard boiled eggs chopped
Directions
Mix together and chill before serving.
(Recipe shared by Mi-Ling Poole.)
Festive Tea Sandwiches
Ingredients
1/2 cup mayonnaise
1/3 cup cranberries, fresh/frozen-chopped
2 tablespoons pecans; chopped
1/4 teaspoon salt
1/8 teaspoon pepper
16 bread slices; crust removed
16 chicken slices, thin-cooked (to 24 slices)
8 lettuce leaves
Directions
Combine the first five ingredients; spread on one side of each slice of bread.
Layer half the slices with chicken and lettuce.
Top with remaining bread.
Cut into quarters or decorative shapes.
Note: Chive butter may be used in place of the cranberry mayonnaise. Beat 1/2 cup softened butter or margarine, 1/2 teaspoon of lemon juice and 1/8 teaspoon of pepper until fluffy, stir in 2 tablespoons minced chives.
Tomato Sandwiches
Ingredients
Ripe, but firm tomatoes (Heirloom, if you can get them.)
Salt and pepper
Thinly sliced, buttered white or brown bread
Directions
Put the tomatoes, stalks removed, into a basin, cover with boiling water, let stand for 1 minute then slide off the skins. Pat dry with kitchen paper, then cut the tomatoes into thin slices, and arrange on slices of buttered bread. Season with a little, salt and pepper, cover with a second slice of bread and press down firmly. Trim off the crusts and cut into triangles.
Pile neatly onto a serving plate and cover with a slightly dampened tea-cloth until ready to serve. You also can put one thicker slice on the buttered bread, salt and pepper, add the top slice, and cut with a round cookie cutter big enough for the tomato slice.
Smoked Salmon Pinwheels
Ingredients
5 or 6 thin slices of soft brown bread, crusts removed
1 tablespoon very finely chopped fresh parsley
1 tablespoon very finely chopped watercress
6 ounces low fat cream cheese
Black pepper
1 1/2 tablespoons lemon juice
Pinch cayenne pepper
1/2 pound thinly sliced smoked salmon
Directions
Using a rolling pin slightly flatten and stretch the bread. Cream the cheese, lemon juice, parsley and watercress together, mixing in the seasonings. Spread the mixture evenly over the bread, cover with the slices of smoked salmon and carefully roll up firmly. Wrap each roll in foil, or plastic wrap, and refrigerate for at least 2 hours (overnight is best) to chill well. Remove the wrapping and cut each roll using a sharp or serrated knife into 5-6 slices. To serve arrange the pinwheels on a plate and garnish with a generous sprig of watercress and a twisted lemon.
Cherry and Pecan Cream Cheese Spread
Makes about 3 cups
Ingredients
1 cup dried sour cherries
1 cup water
2 8-ounce packages cream cheese, softened
1/2 cup chopped toasted pecans
1 tablespoon fresh lime juice
1/2 teaspoon fresh thyme leaves
1/4 teaspoon freshly grated lime zest
Scones or crackers as accompaniments
Directions
In a small heavy saucepan simmer cherries in water until liquid is reduced to about tablespoon. Remove pan from heat and cool mixture. In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture and salt and pepper to taste until spread is combined well. Spread may be made two days ahead and kept chilled, covered. Serve spread with scones or crackers. Scones keep individually in plastic wrap and foil, chilled, one day or frozen one week.
Orange Poppy Seed Scones
Makes 12 scones
Ingredients
2 1/2 cups all purpose flour
1/3 cup sugar
3 tablespoons poppy seeds
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
2 teaspoons grated orange peel
1 large egg
2 tablespoons orange juice
Directions
Preheat oven to 400 degrees F. Lightly flour heavy large baking sheet.
Mix 2 1/2 cups flour, sugar, poppy seeds, cream of tartar, baking soda and salt in large bowl.
Add butter and rub in with fingertips until mixture resembles coarse meal.
Mix in 2 teaspoons grated orange peel. Whisk egg and 2 tablespoons orange juice in medium bowl to blend.
Add to flour mixture; stir until just blended. Turn dough out onto lightly floured surface; knead gently until smooth. Divide dough in half. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Arrange wedges on prepared baking sheet. Bake until golden brown, about 10 minutes. Serve warm with jam and Double Devon Cream.
Lemon Walnut Scones
Makes 12 scones
Ingredients
1 1/3 cups unbleached all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon double-acting baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2/3 cup whole-wheat flour
1/3 cup Miller1s bran (Available at natural foods stores and some supermarkets.)
3/4 cup chopped walnuts
2/3 cup raisins
1 /2 tablespoons freshly grated lemon rind
1 large egg
1/2 cup buttermilk
An egg wash, made by beating 1 large egg yolk with 1 teaspoon water
Softened butter as an accompaniment
Assorted jams, lemon curd and clotted or double Devon cream as accompaniments
Directions
Into a bowl sift together the unbleached flour, the brown sugar, the baking powder, the baking soda and the salt, blend in the butter until the mixture resembles coarse meal, and stir in the whole-wheat flour, the bran, the walnuts and the raisins until the mixture is combined. In a small bowl whisk together the rind, the egg and the buttermilk, add the mixture to the hour mixture, and stir the mixture with a fork until it just forms a sticky but manageable dough. Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a 3/4-inch-thick round. Cut out rounds with a 2- to 2 1/4-inch cutter dipped in flour and arrange them on a buttered baking sheet. Form the scraps into a ball, pat the dough into a 3/4-inch-thick round, and cut out rounds in the same manner. Arrange the rounds on the baking sheet, brush the tops with the egg wash, and bake the scones in the middle of a preheated 400 degrees F oven for 15 to 17 minutes, or until they are golden. Serve the scones warm with the jams or c
Toasted Coconut Macadamia Pound Cake
Ingredients
For the cake:
2 cups sweetened flaked coconut (about 6 ounces)
7-ounce jar macadamia nuts (about 1 1/2 cups)
2 sticks (l cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
8 ounces cream cheese, softened
4 large eggs
1 tablespoon vanilla
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
For the glaze:
1/4 cup water
3/4 cup sugar
1/4 cup amber or dark rum
Directions
Preheat oven to 350 degrees F, and butter and flour a 10-inch (3-quart) Bundt pan.
Make pound cake:
Spread coconut in a shallow baking pan and toast in middle of oven, stirring occasionally and watching carefully to avoid burning, until golden, 10 to 12 minutes. Transfer coconut to a bowl and cool. Spread nuts in pan and toast in middle of oven until pale golden, 8 to 10 minutes. Cool nuts and chop coarse. In a bowl with an electric mixer beat together butter and brown sugar until light and fluffy and beat in cream cheese. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Sift flour, baking powder and salt into bowl and beat just until combined well. Stir in coconut and chopped nuts. Spread batter evenly in pan and bake in middle of oven 1 hour to 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack.
Make the glaze:
In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum. Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely.
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