JUNE TEA PARTY MENU
Here is the June tea party menu. Included at the end is a grocery list and a work schedule for catering this tea party.
JUNE AFTERNOON TEA
Cucumber and Cream Cheese Tea Sandwich
Stuffed Cherry Tomatoes
Zucchini Bread with Apricot Spread
Tuna Salad in Pastry Rounds
Apricot, White Chocolate Scones
Lemon Blueberry Tea Bread
With Lemon Curd
Kiwi Mousse in Chocolate Cups
Shortbread Dipped in Chocolate and Nuts
Brandy Snaps
Lemon Tarts
Cucumber Sandwich with Sesame Seeds
Cucumber
Cracked Wheat
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, cup 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.
Chocolate Cups with Kiwi Mousse
2 Cups Kiwi; fresh or frozen
- You may substitute mango, raspberries or strawberries
¼ cup sugar
1 cup Whipping cream
Puree strawberries in food processor with sugar. Whip cream until stiff. Fold in strawberry puree.
Apricot, White Chocolate, and Walnut Scones
2 cups flour
1 ½ teaspoons vanilla
1/3 cup granulated sugar
6 oz. white chocolate, cut into ½ inch chunks
2 tsp. baking powder
½ tsp. salt
1 cup toasted coarsely broken walnuts (see note)
¼ cup unsalted butter, chilled
½ cup heavy whipping cream
1 cup finely chopped dried apricots
1 large egg
Preheat oven to 375*.
In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into ½ inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, walnuts, and apricots.
With lightly floured hands, pat the dough into a circle. With a heart cookie cutter, cut out scones. Bake 15-20 minutes.
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.
Makes about 14 scones.
Note: To toast walnuts, place the walnuts in a single layer on a baking sheet and bake at 375* for 5-7 minutes, shaking the sheet a couple times, until the nuts are fragrant.
Stuffed Cherry Tomatoes
1 pint cherry tomatoes
1 tsp. fresh oregano, chopped
3 oz. chevre (goat) cheese, softened
1 tsp. crushed garlic
2 tsp. fresh basil, chopped
1 tsp white wine
1 Tbl. Fresh parsley, chopped
Worcestershire
Wash and dry tomatoes. Place stem side down, then cut an X across the top, halfway through. Combine cheese, herbs, and Worcestershire. Pipe or spoon mixture into cut of tomato. Garnish with fresh parsley. Makes 20 to 30 servings.
Zucchini Bread
2 cups sugar
1 tsp. baking soda
1 cup shortening
¼ tsp. baking powder
3 eggs
2 ½ cups flour
3 tsp. vanilla
3 tsp. cinnamon
2 cups grated, unpeeled zucchini
½ cup chopped nuts (optional)
1 tsp. salt
Preheat oven to 350*.
Grease generously and flour 5 mini loaf pans.
Cream sugar, shortening and then add eggs.
Add vanilla and zucchini.
Blend dry ingredients and add to creamed mixture.
Stir in nuts if desired.
Spread into pans.
Bake at 350* for 40-45 minutes until toothpick comes out clean.
Chicken Salad
Chopped chicken
Pickle Relish
Chopped green onion
Mayo
Chopped celery
Dash mustard
Mix all ingredients and pipe into pastry rounds.
Brandy Snaps
These crisp sweets have the delectably rich flavor of caramelized sugar.
8 Tbl. (1 stick) butter
½ tsp. cinnamon
½ cup sugar
½ tsp. grated lemon rind
1/3 cup dark molasses
1 cup flour
¼ tsp. ground ginger
2 tsp. brandy
Preheat oven to 325*.
In a saucepan over very low heat, combine the butter, sugar, molasses, ginger, cinnamon, and lemon rind until blended. Remove from the heat and add the flour and brandy. Gather into a ball and wrap in wax paper. Chill the dough in the refrigerator for 20 to 30 minutes (1 hour is better).
Roll rounded teaspoonfuls (flat teaspoonful) of dough into balls, and place 2 inches apart on an ungreased baking sheet. Bake on the bottom rack of the oven for about 12 minutes, until cookies are lacy thin and lightly browned. Cool completely before removing from pan. Store on paper towels to soak up grease.
Makes about 3 dozen 2-inch cookies.
Lemon Blueberry Bread
BREAD
2 cups flour
1 tsp. grated lemon peel
1 ½ tsp. baking powder
½ cup unsalted butter, at room temperature
½ tsp. baking soda
½ tsp. salt
1 cup granulated sugar
1 container (8 oz.) lemon yogurt, at room temperature
2 lg. eggs, at room temperature
1 ½ cups fresh or frozen
1 tsp. vanilla
unsweetened blueberries
LEMON DRIZZLE (Optional)
3-4 Tbl. Sifted confectioners’ sugar
1 tsp. freshly squeezed lemon juice
Preheat oven to 250*. Butter and flour 4 mini loaf pans.
To prepare bread: In a medium-sized bowl, stir together flour, baking powder, baking soda, and salt. In a small bowl, stir together yogurt, vanilla, and lemon peel, until blended.
In a large bowl, cream together butter and sugar until blended. One at a time, add eggs, beating well after each addition. In three additions each, alternately beat in flour mixture and yogurt mixture, beating just until combined. Stir in blueberries.
Scrape batter into prepared pan and spread evenly. Bake for 40 to 45 minutes, or until a cake tester comes out clean.
Remove pan to wire rack. Completely cool. Wrap in Al. foil and put in freezer bags. Freeze until needed.
To prepare lemon drizzle: In a small bowl, stir together 3 Tbl. Of confectioners’ sugar and lemon juice. Add more sugar if necessary, so that mixture is thick enough for drizzling. Drizzle mixture over the top of the loaf.
Apricot Spread
1 8oz. pkg diced apricots
¼ tsp. grnd. Nutmeg
1 cup water
¼ c. granulated sugar
¼ c. packed brown sugar
¼ tsp. cinnamon
In small saucepan, combine all ingredients. Bring to boil, reduce heat, simmer uncovered 10 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Cool. (1/2 recipe makes enough for 20 slices—40 half slices—zucchini bread) Spread zucchini or pumpkin bread with thin layer of cream cheese. Spread with layer of apricot spread. Garnish with half a blackberry or raspberry or twist of orange or lemon rind.
GROCERY LIST
Flour
Baking powder
Baking soda
Salt
8 oz. lemon yogurt
Vanilla
Lemon peel
Unsalted butter
Sugar
Eggs
1 ½ cups fresh or frozen blueberry
Confectioners’ sugar
Cucumber
Cream cheese
White bread
Sesame seeds
Sugar
6 lg. lemons
2 cups Kiwi
½ cup heavy whipping cream
6 oz. white chocolate
Dried apricots
1 cup broken walnuts
Chopped chicken
Green onion
Celery
Pickle relish
Mayo
Mustard
Dark molasses
Ground ginger
Ground cinnamon
Brandy
1 pint cherry tomatoes
Cool whip
3 oz goat cheese
Nutmeg
Fresh basil
Brown sugar
Fresh parsley
Milk for tea
Fresh oregano
Sugar cubes
Crushed garlic
Roses
White wine Worcestershire
2 medium zucchini
9 mini loaf pans
Parsley, mint leaves, grapes, strawberries, blackberry, raspberry for garnish
WORK SCHEDULE
Week before:
Make and freeze zucchini bread
Make and freeze lemon blueberry bread
Make and freeze apricot scones
Make lemon curd
Day before:
Make stuffing for cherry tomatoes
Dip shortbread
Make brandy snaps
Make apricot spread
Make chicken salad
Get tea bags ready
Get stuff ready
Fill sugar bowls with sugar cubes
Day of party:
Make and garnish lemon tarts
Set out cream cheese to soften
Make and garnish kiwi mousse cups
Slice cucumbers
Stuff cherry tomatoes
Take breads out of freezer (except for zucchini bread-need frozen at party)
Pipe chicken salad into pastry rounds
Make cucumber/cream cheese sandwiches
At party:
Heat water
Get airports ready
Heat oven
Make tea
Cook scones
Make zucchini with apricot spread
Slice lemon bread
Set table
Plate sweets
Plate breads
Plate sandwiches
Fill pitches with milk
Fill teapots and serve
THINGS TO TAKE
Cups and saucers
Dessert plates
Serving plates (3 per server)
Small serving dishes
Cream and sugars
Sugar tongs
Decorated sugars
Milk for tea
Hats
Servers
Coffee urns
Air pots
Tea
Catering crate
Cleanup crate
4 savories
4 sweets
2 breads
Flowers
January Tea Party Menu
February Tea Party Menu
March Tea Party Menu
April Tea Party Menu
May Tea Party Menu
July Tea Party Menu
August Tea Party Menu
Harvest Tea Party Menu
Christmas Tea Party Menu
Tea Party Menus
Tea Party Catering Business
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