High Tea at Tea Time

 

Mothers and daughters have one of the most special relationships ever created! The bond between a mother and daughter is incredibly enriching due to the power and strength that weaves the two together for a lifetime.

Holding and preparing a mother/daughter “high tea” (an extremely feminine event!) is one of the few ingredients that can stir up your mother/daughter relationship. There’s something about cooking together that generates great conversation and lifelong memories.

How to Get Started

~ Decide the type of tea you want to host.

  • High tea is more of a light meal and is usually served between 5 p.m. and 6 p.m. This takes the place of dinner and can be a little bit more elegant. The menu includes cold sliced meats, salmon or other fish, fruits, and cakes. There is a large variety of food, yet everything is kept in small bite-size portions.
  • Afternoon tea is traditionally enjoyed at “tea time,” which is between 3 p.m. and 4 p.m. The British traditionally serve tea with milk and sugar, as well as small sandwiches with the crusts cut off, salmon or egg salad, and a selection of scones with strawberry jam, clotted cream, and butter. This light meal is finished with a selection of cakes, cookies, and pastries.

~ Spend some time making your invitations special. Slip a very nice tea bag inside each invitation. Include the words “Your Presence Is Requested.” Set the stage for a tea party that would make your great-great-grandmother proud!

~This is a time for ladies to really dress up. You can even wear hats and gloves if that’s your style! It is a great opportunity for you to play dress-up, just like when you were a little girl. Use this time to help your younger daughters learn tea etiquette. Wear that outfit that you can’t wear to the office. Get a new pair of shoes, and do something a little different with your make-up and jewelry.

~Bring out the china. Tables draw their color schemes and centerpieces from the dishes themselves. If you have dishes with color and design, use table linens that are white and sheer. If your dishes are plain and white, use color in your linen. Start setting it out, and have fun!

~Add the finishing touches. Purchase an arrangement of fresh flowers, and be sure your selection complements your linens and dishes. Light some candles for some added sophistication, and turn on some soft classical music.

It’s “tea time,” so brew up a pot of tea, and have some fun!

Menu

Cucumber Mint Tea Sandwiches
Chicken Salad
Blueberry Scones
Melon Delight Beverage
Tea

(Other menu suggestions: Orange Roasted Shrimp Salad, Petit Fours, Cookies)

Recipes

Cucumber Mint Tea Sandwiches

(Makes 10 tea sandwiches)

¼ cup              loosely-packed, fresh mint leaves (rinsed, spun dry, and chopped finely)
4 tbsp.             unsalted butter, softened
4 tbsp.             cream cheese
1                        cucumber
10 slices          white bread with crusts cut off (or use a cookie cutter)

Combine the mint, butter, and cream cheese in a small bowl. Stir mixture until all ingredients are combined well. Spread mixture onto bread slices; top with a sliced cucumber.

Chicken Salad

Seasoning Rub for Chicken:

¼ cup              onion powder
¼ cup              garlic powder
¼ cup              paprika
⅛ cup              chili powder
⅛ cup              salt
⅛ cup              pepper

Chicken Salad Recipe

3                      chicken breasts with bone and skin on
1 cup               light mayonnaise
½ cup            light sour cream
2 tbsp.            Dijon or yellow mustard
¼ cup            celery, chopped
⅛ cup            red onion, chopped
2                      garlic cloves, chopped
2 tsp.              salt
1 tsp.              pepper
1 tsp.              curry powder
¼ cup            chopped pecans or almonds (optional)
⅛ cup           dried cranberries (optional)

(Ingredients for serving: a sliced tomato, bread slice, or endive)

Mix all ingredients for chicken rub in a small bowl. Sprinkle rub generously onto chicken, and place on an ungreased baking pan. Bake in oven at 400° for 45 minutes. Take chicken out of oven. Take skin off of chicken, and pull chicken breast off the bone. Chop chicken into small bite-sized pieces. Mix chicken, mayonnaise, sour cream, mustard, celery, onion, garlic, salt, pepper, and curry powder in a large bowl. Serve on a sliced tomato, slice of bread, or endive.

Blueberry (or Raspberry) Scones

2 cups            all purpose flour
1 tbsp.            baking powder
½ tsp.            salt
½ cup            sugar (plus a little extra for sprinkling on the tops of the scones)
5 tbsp.            unsalted butter, cold, cut into chunks
1 cup               heavy cream
1 cup               fresh blueberries or raspberries
1                      egg, lightly beaten for egg wash

Preheat oven to 400°. Sift together the dry ingredients: flour, baking powder, salt, and sugar. Cut butter into the flour (you can use a food processor, a pastry cutter or two knives). Mixture should look like coarse crumbs. Make a well in the center of the flour, and pour heavy cream in middle. Fold everything together just to incorporate; do not overwork the dough. Gently fold the blueberries or raspberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Press dough out on a lightly floured surface into a rectangle about 12” x 3” and 1 ¼” thick. Cut the rectangle in half, then cut the pieces in half again; this will give you 4 (3”) squares. Cut squares in half at a diagonal angle to give you the classic triangle shape. Place the scones on an ungreased cookie sheet, and brush tops with egg wash. Sprinkle with a little extra sugar. Bake for 15 to 20 minutes or until golden brown.

Melon Delight Beverage

10                    mint leaves
2 cups             chopped honeydew melon
2 cups             limeade juice
1 cup               chopped seedless cucumber
½                    avocado
4 scoops         key lime sherbet
⅛ cup             honey
1 cup               ice

Blend all ingredients together, and garnish with a cucumber.

Originally published in SHINE Magazine, 5th Edition
SHINE Magazine 5th Edition

 

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