MAY TEA PARTY MENU
Here is the May tea party menu. Included at the end is a grocery list and a work schedule for catering this tea party.
MAY TEA
Cucumber and Cream Cheese Tea Sandwich
Egg Salad Tea Sandwich
Tuna Salad in mini Bouchee Round
Watercress Tea Sandwich
Lavender Scones
Toasted Almond Apricot Tea Bread
With Apricot Butter Spread
Lemon Tarts
Strawberry Mousse Chocolate Cups
Apple Cake
Shortbread Cookies dipped in Chocolate
FEATURING:
Apricot Tea
(Flavored black tea)
Nevada Blend
(Blend of Ceylon & Indian black teas)
Strawberry-Kiwi Infusion
(Dried strawberries, kiwi, & other fruits)
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.
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 Strawberry Mousse
2 Cups Strawberries; fresh or frozen
- You may substitute mango, raspberries or kiwi
¼ cup sugar
1 cup Whipping cream
Puree strawberries in food processor with sugar. Whip cream until stiff. Fold in strawberry 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.
EGG SALAD TEA SANDWICH
Hard boiled eggs, chopped
Chopped green onions
Pickle relish
Mayo
Mix and spread between two slices of bread. Cut into desired shapes.
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 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.
TOASTED ALMOND APRICOT LOAF
½ cup slivered blanched almonds, toasted (See Note)
½ cup unsalted butter, melted and cooled
2 cups all-purpose flour
2 large eggs (room temper.), lightly beaten
¾ cup granulated sugar
2 ½ t baking powder
1 t vanilla extract
½ t salt
¾ c. finely chopped dried apricots
¾ c milk, at room temperature
Preheat oven to 350*. Butter mini loaf pans. Lightly dust with additional flour and tap out excess.
Place cooled toasted almonds in container of food processor fitted with a steel blade; process for 15 to 20 seconds, or until very finely chopped.
In a large bowl, stir together milk, butter, eggs, and vanilla until blended. Make a well in center of flour mixture; add milk mixture and stir just to combine. Stir in apricots.
Scrape batter into prepared pans and spread evenly. Bake 40-50 minutes, or until a cake tester inserted in center of bread comes out clean.
Remove pan to a wire rack. Cool for 10 minutes before removing bread from pan; finish cooling on rack. Store completely cooled bread in an airtight container at cool room temperature. Or freeze bread in pans.
Makes 3 mini loaves.
NOTE: To toast almonds, place them in a single layer on a baking sheet and bake at 350* for 5-7 minutes, shaking sheet a couple of times, until the nuts are lightly browned.
APRICOT BUTTER SPREAD
4 ounces cream cheese, at room temperature
¼ cup apricot butter
In a small bowl, stir together cream cheese and apricot butter. Serve immediately or store in an airtight container in refrigerator. Allow spread to reach room temperature before serving.
Makes approximately 2/3 cup.
GROCERY LIST
Watercress, fresh
Butter
Rye bread
White bread
Cracked wheat bread
Tuna
Pickle relish
Green onion
Parsley
Mayo
Salt
Mustard
Eggs—2 dozen
Cucumber
Cream cheese
Sesame seeds
Sugar 5 lg lemons
Slivered almonds
Flour
Baking powder
Milk
Vanilla extract
Dried apricots
Apricot butter
Sugar cubes
Heavy whipping cream (1 ½ cups)
Lavender
2/3 c applesauce
1/3 c apple juice concentrate
Fresh ginger
Apples
Powdered sugar
2 cups strawberries
Flowers
Milk for tea
Work Schedule
Week Before:
Make lavender scones
Make toasted almond apricot tea bread
Make apple cake
Make lemon curd
Day Before:
Make lemon tarts
Dip shortbread in chocolate
Make egg salad
Make tuna salad
Get watercress ready
Make glaze for apple cake
Make tea bags
Get dishes and stuff organized
Before party:
Get tea bread out of freezer
Get apple cake out of freezer
Garnish lemon tarts
Make strawberry mousse and put in choc. Cups and garnish
Make cucumber sandwiches
Make egg salad sandwiches
Make tuna in bouchee rounds
Make watercress sandwich
At Party:
Heat water
Heat oven
Set table
Get air pots ready
Get teapots ready
Glaze apple cake
Put cream and sugar cubes out
Dish up apricot butter
Bake scones
Make tea
Plate sandwiches
Slice tea bread and Plate bread
Plate desserts
January Tea Party Menu
February Tea Party Menu
March Tea Party Menu
April Tea Party Menu
June 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
Return to home page.
|
