Tea party: report and advice
- Ruth Lafler Feb 9, 2009 09:58 AM
I was inspired to invite several of my chowish "girlfriends" over for tea Sunday. My thought was that it would be fun to have a chance to use my nice china and have a relaxing Sunday afternoon. Of course, me being me, I turned it into a foodie extravaganza! By the time I was done I'd gone through almost three pounds of butter!
Carrot-ginger on white (cut into fingers)
Salmon-dill spread and cucumber on rye (cut into circles)
Extra-sharp white cheddar and onion chutney on brown (cut into triangles)
rabbit hazelnut pate on slices of baguette
Cream scones with homemade meyer lemon curd (and various jams)
Cinnamon tea cake
Chocolate "mousse" in mini shortbread tart shells garnished with cocoa nibs
Cherry-Almond bread with Amaretto glaze
A selection of teas, from white to black -- I turned this over to my sister and Windy (the tea mavens), who organized them from lightest to heaviest, brewed them appropriately and suggested food pairings!
I was really happy with the way all the sweets turned out. I used a chowhound tip of freezing the butter and using the microplane to grate it into the dough for the scones and it worked well (I've always been intimidated by recipes that call for cutting in the butter!). The oatmeal shortbread is an old standby. I had homemade mincement in the cupboard from last year and made tartlets with pie dough in a minimuffin tin. Same with the shortbread shells that I filled with faux chocolate mousse (actually just whipped cream and dark chocolate). The cinnamon tea cake was rich and cinnamony and the cherry-almond bread was nice and almondy.
I was less happy with the sandwiches, though. I'd had carrot-ginger at tea at the Empress in Victoria, BC and they were delicious, but this recipe was lacking something (perhaps some lemon juice to sharpen the flavors a little). The salmon turned out different than I expected and I didn't actually try it myself, so someone else will have to comment. My favorite was the cheddar-onion chutney (using onion chutney my sister made).
Does anyone have any great finger/tea sandwich recipes? Any other tips for great recipes for a tea party?
I didn't take any pictures, but Melanie did, so hopefully she'll post them.
Cherry Almond bread:
Meyer lemon curd:
Shortbread tart shells:
http://www.joyofbaking.com/Shortbread... (I used a filling of 1 cup heavy cream, whipped and folded with four ounces of melted medium dark chocolate)
When my daughter has a playdate after school...instead of a normal snack, I make a tea party. I picked up a flowery teaset at a flee market and I fill the teapot with lemonade (or any other juice I keep in concentrate form in the freezer). I put strawberries or banana slices on an "umbrella" and fill one of the little bowls with goldfish or whatever salty snacks I have on hand. Then I dive into my stash from a Japanese grocery store--they have the cutest packaging and lovely little cookies in the shape of mushrooms, Koahla bears, ice cream cones, etc., plus they're a lot less sugary than their American
The scones and lemon curd were perfect, as was the cinnamon teacake (but needs a heartier tea to stand up to the spice).
I also brought a watermelon radish which we served on a rustic baguette with butter and sea salt. This was a good palate cleanser.
We started with white and silver teas, then progressed to a jasmine, an oolong, and finally the blacks (Ceylon, breakfast, and Russian Caravan). I was reminded how good a plain Ceylon tea can be--I don't think Lipton is grown in Sri Lanka anymore, but a bright orange pekoe is both familiar and delicious. Sweets were paired with black teas, not that anyone enforced this.
Fine way to spend a rainy day (and night) although I am glad I went to the gym first.
That sounds delicious--your friends were lucky! One of my go-to finger sandwiches are Scallop Puffs Que Sara from Sarah Leah Chase's Open House cookbook. They turn out far better than you'd think from the recipe. I bake the bread in a cylindrical bread pan that is shaped like a flower (have hearts, too) so I get floral shaped finger sandwiches but the recipe just calls for good white bread. I use the molds for finger sandwiches, quick breads, molds, etc.
Scallop Puffs Que Sara
3 tbsp butter
1 lb bay scallops
2 tsp finely grated lemon zest
3 gloves minced garlic
3 tbsp fresh dill
2 c gruyere, grated
2 1/2 c mayonnaise
Melt butter and saute scallops, lemon zest and garlic, about 2-3 mins. Add dill for another 30 secs. Cool to room temp. Add cheese, mayo,fresh ground pepper. Can be refrigerated, less than a week.
Preheat broiler. Toast bread. Top w/ scallop mix, sprinkle w/ paprika. Broil 5" from top 2-3 mins. Serve hot.
I know it may sound like a corny title, but TeaTime magazine (on many newsstands, just often hiding!) has a lot of really great tea recipes. They're very forward-thinking and the ingredients are top-notch. Sometimes you wouldn't know it by the whole "look" of the mag, but the recipes are fantastic. They also do a lot of tea-infused recipes. Really, a great mag if you ever see one on a newsstand!