CHRISTMAS AFTERNOON TEA PARTY MENU

Here is the Christmas tea party menu. Included at the end is a grocery list, work schedule, and things to remember to take to the catering job.

Christmas Afternoon Tea Party Menu

Christmas Ribbon Tea Sandwich
Tomatoe Aspic with Cucumber Tea Sandwich
Apricot Spread on Pumpkin Bread
Chicken Salad Present Tea Sandwich

Gingerbread Scones
with Devonshire Cream
Chocolate Tea Bread

Lemon Curd Tart with Candy Cane
Strawberry Mousse in chocolate cup
Mini Cheesecakes
Shorbread Dipped in Chocolate

Featuring

Christmas Spice Tea
(Fine black teas, cinnamon, cloves,Orange and mint with rose petals)
Cranberry Orange Herbal



CHRISTMAS RIBBON TEA SANDWICHES

1 package chopped spinach, cooked and drained
4 pieces crispy cooked bacon, chopped
3 Tbs. mayonnaise
Salt and pepper to taste
3-4 Roma tomatoes, sliced very thin
White bread

Cook spinach according to package directions. Drain by wringing in a tea towel. Combine spinach, bacon and mayonnaise. Season to taste.

To assemble sandwiches, spread the spinach mixture on a slice of white bread. Top with a second slice of bread. Add sliced tomatoes and then top with a third slice of bread. Trim crusts and cut into 3 rectangles. Makes 36 small sandwiches. Need 12 slices of bread to make 12 rectangles with 3 per sandwich.

TOMATO ASPIC WITH CUCUMER TEA SANDWICH

5 cups V-8 vegetable juice
dash hot pepper sauce
3 3-ounce boxes lemon gelatin
½ cup lime juice
30 thin cucumber slices
30 small rounds whole wheat bread
Dash of Worcestershire sauce

Combine vegetable juice with gelatin and bring to boil. Stir until dissolved. Remove from heat and add lime juice, Worcestershire, and hot sauce. Pour onto a cookie sheet which has been prepared with either mayonnaise or cooking spray. Refrigerate until firm.

Using a very small heart or star shaped cookie cutter, cut out small hearts from the congealed aspic. Place a cucumber slice on top of each whole wheat round. Add an aspic heart or star. Pipe a star of mayonnaise on top and decorate with a tiny piece of dill

Makes 30 small sandwiches.

Pumpkin Bread

3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp grund nutmeg
1 tsp salt
1 1/2 tsp baking powder
2 cups cooked, mashed or pureed pumpkin
2/3 cups oil
3 eggs, beaten

Mix all dry ingredients well. In a seperate bowl, mix the rest of the ingredients and add to the dry ingredients, mix gently. Turn batter into well greased loaf pans and bake at 350 for about one hour. Makes two loaves.

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.

Chicken Salad Present Sandwich

Diced cooked chicken
diced green onion
pickle relish
Mayo
dash of mustard
Salt and pepper to taste
Red fruit rollup

Spread each bread slice with butter. Spread with Chicken salad. Cut off crusts and cut into squares. Cut fruit rollups into thin strips. Cut off small piece and tie into a bow. Lay on top of sandwich so it looks like a present. Can also wrap strips of rollups around sandwich to look like a package wrapped in ribbon.

Chocolate Tea Bread

½ stick butter, softened
1 tsp. baking soda
¾ cup sugar
½ tsp salt
1 egg
1 cup chopped walnuts
1 tbs. strong coffee
1 cup chopped dates
1/3 cup unsweetened Dutch processed cocoa
1 ¾ cup sifted flour
1 cup buttermilk

Grease 2 9x5x3 loaf pans and dust with finely crushed bread crumbs. Set aside. Sift together flour, baking soda, and salt. Set aside. Preheat oven to 350*.

In a bowl, cream butter and sugar. Add egg. Reduce mixing speed to low. Add coffee and cocoa. Add dry ingredients in 3 additions. Add buttermilk in 2 additions. Stir in dates and nuts. Turn into prepared pans and smooth the batter.

Bake for 1 hour or until done. Cool in the pan for 10 minutes. Remove the cake to a rack and continue to cool. Refrigerate the loaf before slicing to prevent crumbling.

Gingerbread Scones

2 cups all-purpose flour
½ tsp. salt
1/3 cup firmly packed dark brown sugar
1/3 cup unsalted butter, chilled
2 tsp. baking powder
1 large egg
1/8 tsp.baking soda
3 tbs. molasses
½ tsp. ground ginger
3 tbs. milk
½ tsp ground cinnamon
1 tsp vanilla extract
1/8 tsp. ground cloves
½ cup golden raisins (optional)
1/8 tsp. ground nutmeg

Preheat oven to 375 degrees F.

In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Cut the butter into 1/2-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 the egg, molasses, milk, and vanilla. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the raisins, if desired.

With lightly floured hands, pat the dough into a circle approximately ½ to ¾ inch thick. Using a cookie cutter cut into desired shapes. Freeze. Bake at 350* for 15 minutes.

Mock Devonshire Cream

16 oz. softened cream cheese
1/2 lb. powdered sugar

Blend together and chill.

MINI CHEESECAKES

1 package Royal Cheesecake mix
1 ½ cups graham cracker or chocolate wafer crumbs
¼ cup sugar
¼ cup margarine or butter, melted
Garnish: cherries and chocolate shavings

Combine crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased or paper-lined muffin cups.

In large bowl, follow directions for making Royal Cheesecake.

Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. Refrigerate until set. Garnish as desired.

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.

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.

Makes about 40 cups.

GROCERY LIST

1 pkg chopped spinach
bacon
mayo
3-4 Roma tomatoes
white bread
V-8 juice
hot pepper sauce
3 3-oz. boxes lemon gelatin
lime juice
cucumber
whole wheat bread
Worcestershire sauce
flour
sugar
baking soda
ground cloves
ground cinnamon
ground nutmeg
salt
baking powder
pumpkin puree
vegetable oil
eggs
dried apricots
brown sugar
cooked chicken
green onion
pickle relish
Red fruit rollup
butter
chopped walnuts
coffee
dates
cocoa
buttermilk
dark brown sugar
molasses
milk
vanilla extract
golden raisins (optional)
cream cheese
powdered sugar
Royal Cheesecake mix
graham cracker or chocolate wafer crumbs
cherries
chocolate shavings
lemon peel
lemon juice
strawberries
Whipping cream

WORK SCHEDULE

Week before:

Make and freeze pumpkin bread
Make and freeze chocolate tea bread
Make and freeze gingerbread scones
Make lemon curd

Day before:

Make tomatoe Aspic
Dip shortbread
Make Devonshire cream
Make apricot spread
Make chicken salad
Make mini cheesecakes
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, soften
Make and garnish strawberry mousse cups
Slice cucumbers
Make Christmas ribbon sandwiches
Take breads out of freezer (except for Pumpkin bread-need frozen at party)
Make chicken salad sandwiches and garnish

At party:

Heat water
Get airports ready
Heat oven
Make tea
Cook scones
Make pumpkin with apricot spread
Make tomatoe aspic cucumber sandwiches
Slice chocolate 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

June Tea Party Menu

July Tea Party Menu

August Tea Party Menu

Harvest/Thanksgiving Tea Party Menu

Tea Party Menus

Tea Party Catering Business

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