APRIL TEA PARTY MENU
Here is the April tea party menu. Included at the end is a grocery list and a work schedule for catering this tea party.
APRIL TEA PARTY MENU
Cucumber & Cream Cheese Sandwich
Egg Salad Tea Sandwich
Tuna Salad in Round Pastry
Watercress Tea Sandwich
Poppy Seed Tea Bread
With Apricot Butter Spread
Lavender Scones
Lemon Tarts
Raspberry Mousse in Chocolate Cups
Chocolate Dipped Shortbread
Apple Cake
Featuring:
Apricot Tea
NV Blend
Strawberry-Kiwi Herbal Infusion
Cucumber Sandwich with Sesame Seeds
Cucumber
Cracked Wheat bread
Cream cheese
Sesame Seeds
Slice cucumbers very thin. Spread bread with softened cream cheese. Layer cucumbers. Cut off crusts. Cut into triangles. Mix a little mayo with cream cheese to thin. Spread mixture on long side of triangle and dip in sesame seeds.
Lemon Tarts
Lemon Curd
1 cup sugar
2 tsp. finely grated lemon peel
1 cup lemon juice (about 5 lg lemons)
3 Tbs. firm butter, cut up
3 eggs, slightly beaten
Mix sugar, lemon peel and lemon juice in heavy non-aluminum pan (1 ½ qts.). Stir in butter and eggs. Cook over MEDIUM heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon. DO NOT BOIL. Immediately pour into one 1-pint container or two 1-cup containers. Store covered in refrigerator for up to 2 months. YIELDS: 2 cups of curd. Enough for about 20 scones.
Tart Shells
2 cups flour
4 to 5 Tbs. cold water
Pinch of salt
½ cup butter, well chilled
½ cup shortening, well chilled
mini-muffin tins
Preheat oven to 450*. Mix together flour and salt. With a pastry blender, cut butter and shortening into flour until mixture resembles coarse meal. Add cold water, a little at a time, until mixture is moist enough to form a ball. Do not over mix. Cover and chill 15 minutes. On a floured surface, roll pastry out with a floured rolling pin. Grease mini-muffin tins. Cut pastry into 3-inch circles and press each circle into a muffin cup. Bake for 8 minutes. Cool completely. Fill with lemon curd when ready to serve. Garnish with clotted cream or whipped cream and a small raspberry, blueberry, or blackberry and tiny mint leaf.
APPLE CAKE
Makes: 16 servings at 12¢ each. Prep: 20 minutes. Bake: at 350° for 20 to 25 minutes.
Cake:
2 2/3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup granulated sugar
3 tablespoons butter or margarine, at room temperature
3 eggs
2/3 cup applesauce
1/3 cup apple juice concentrate
2 teaspoons grated, peeled fresh ginger
1 cup chopped apple
Glaze:
1/2 cup confectioners' sugar
1 tablespoon milk
Pinch salt
1. Heat oven to 350°. Grease and flour 13 x 9 x 2-inch metal baking pan.
2. Cake: Stir together flour, salt and baking soda in a medium-size bowl until well blended.
3. Beat together sugar and butter in large bowl on medium-low speed until coarse crumbs form. Add eggs, applesauce, apple juice concentrate and ginger; mix on low speed just until eggs are beaten. Gradually beat in flour mixture just until blended. Stir in apple. Spread in prepared pan.
4. Bake in 350° oven for 20 to 25 minutes or until a wooden pick inserted in center of cake comes out clean. Remove pan to wire rack and let cool completely.
5. Glaze: Beat together confectioners' sugar, milk and pinch salt in small bowl until smooth and of good drizzling consistency. If too thick, add milk, a teaspoon at a time, until desired consistency. Pour into heavy-duty plastic food-storage bag; snip off very small tip from a corner. Drizzle glaze over top.
Note: Cake is better if made the day before. Since cake is very moist, the glaze may not hold its shape for an extended period of time. If not all the cake is being served at one time, glaze only that part you will be using.
Chocolate Cups with Raspberry Mousse
2 Cups Raspberries; fresh or frozen
- You may substitute mango, strawberries or kiwi
¼ cup sugar
1 cup Whipping cream
Puree raspberries in food processor with sugar. Whip cream until stiff. Fold in raspberry puree.
Watercress Sandwich
1 bunch watercress, fresh
Butter
Rye bread
Butter rye bread. Fill with watercress. Cut in squares or triangles. Garnish with watercress.
TUNA SALAD
1 can tuna
Mayo
Pickle relish
Salt
Chopped green onion
Dash mustard
Parsley
Mix all ingredients adding just enough mayo to smooth. Spoon into Pastry rounds. Garnish with Parsley.
APRICOT AND CHEESE TEA SANDWICH
½ cup butter, room temperature
2 stalks celery
1 T honey
1 ½ teaspoons fresh thyme
1 tsp. balsamic vinegar
1/8 tsp freshly ground pepper
½ cup walnuts
20 slices white bread
10 dried apricots
¼ cup mayonnaise
2 cups crumbled Stilton cheese or blue cheese
1 cup chopped parsley
In a food processor, chop walnuts, apricots, celery, and thyme. Add butter, honey, vinegar, blue cheese, and pepper. Process until mixture holds together. If more moisture is needed, a little heavy cream may be added until desired consistency is achieved.
Place mixture in a covered container and refrigerate until ready to use. Cut out small rounds from the bread with a 2-inch cookie cutter. Spread each round with the apricot mixture and top with another bread round. Using a small knife, spread a thin layer of mayo around the edge of each sandwich. Then coat the mayonnaise-covered edge with chopped parsley. Place on a holding tray, cover, and refrigerate until time to serve. Makes 20 sandwiches.
POPPY SEED TEA BREAD
This easy bread can be put together in a flash. Add a little grated orange peel or lemon peel for a touch of citrus.
2 cups all-purpose flour
3/4 cup buttermilk, at room temp.
1 cup granulated sugar
2 large eggs (at room temp.), lightly beaten
¼ cup poppy seeds
1 ½ tsp baking powder
1/3 cup unsalted butter, melted and cooled
¼ tsp baking soda
½ tsp salt
1 ½ tsp vanilla extract
Preheat oven to 350* F. Butter an 8 ½ x 4 ½ x 2 ¾-inch loaf pan.
In medium-sized bowl, stir together flour, sugar, poppy seeds, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, eggs, butter, and vanilla until blended. Make a well in center of flour mixture; add buttermilk mixture and stir just to combine.
Scrape batter into prepared pan and spread evenly. Bake for 45–55 minutes, or until a cake tester inserted in center of bread comes out clean.
Remove pan to wire rack. Cool for 10 minutes before removing bread from pan; finish cooling on rack. Store completely cooled bread in an airtight container at room temperature.
This bread freezes well.
Makes 1 loaf; 10-14 slices.
Lavender Scones
2 cups all-purpose flour
1 large egg
¼ cup granulated sugar
1 ½ t vanilla extract
2 t baking powder
2 t culinary lavender
1/8 t salt
1 egg mixed with 1 t water for glaze
1/3 cup unsalted butter, chilled
½ cup heavy (whipping cream)
Preheat oven to 425*. Lightly butter a baking sheet
In a large bowl, stir together the flour, sugar, baking powder, lavender, and salt. Cut the butter into ½ inch cubes and distribute them over the flour mixture. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined.
With lightly floured hands, pat the dough into a ½ inch thickness on a lightly floured cutting board. Using a floured heart shaped cookie cutter, cut out hearts from dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used. Lightly brush the tops of the scones with the egg mixture, if desired. Baked for 13-15 minutes or until lightly browned.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container.
Makes about 14 scones.
GROCERY LIST
Watercress, fresh
Butter
Unsalted butter
Rye bread
White bread
Cracked wheat bread
Tuna
Pickle relish
Green onion
Parsley
Mustard
Honey
Balsamic vinegar
½ cup walnuts (per recipe)
Dried apricots (10 per recipe)
2 cups Stilton cheese or blue cheese
Celery
Thyme, fresh
Pepper
Cucumber
Cream cheese
Sesame Seeds
Sugar
5 lg lemons (per recipe)
Eggs (3 per recipe)
Flour
Salt
Baking soda
2/3 c. applesauce
1/3 cup apple juice concentrate
Fresh ginger
Apple
Powdered sugar
Milk
Sugar cubes
2 cups Raspberries (may substitute strawberries, mango, kiwi)
1 cup Whipping cream
Poppy Seeds
¾ cup buttermilk
Vanilla extract
1 orange for: ¼ cup orange juice,Grated orange peel
¾ cup miniature choc. chips
Fresh flowers
WORK SCHEDULE
Week before party:
Make scones
Make tea bread
Make lemon curd
2 days before party:
Make apple cake
Day before party:
Make tuna mix
Make apricot & cheese spread
Make apricot butter spread
Make lemon tarts
Make raspberry mousse (do not put into cups)
Make dipped cookies
Make tea bags
Fill sugar bowls with sugar cubes
Day of party:
Put mousse in choc. cups & garnish
Garnish lemon tarts
Put out cream cheese to soften
Slice cucumbers
Make sandwiches
Get tea bread out of freezer
Cut apple cake
Make glaze for apple cake
At Party:
Heat water
Heat oven
Get air pots ready
Set table
Glaze apple cake
Make tea
Bake scones
Plate sweets
Plate sandwiches
Slice tea bread
Plate beads
Pour milk in pitchers
Set out water glasses & water pitchers
Fill teapots & serve
January Tea Party Menu
February Tea Party Menu
March Tea Party Menu
May Tea Party Menu
June Tea Party Menu
July Tea Party Menu
August Tea Party Menu
Harvest Tea Party Menu
Christmas Tea Party Menu
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