ISO: ISO recipes for afternoon tea

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amanda_pennsylvania

Well-known member
Happy New Year!

I'm having some friends over for tea next Friday. I'm planning to make scones (accompanied by raspberry jam and cream), salmon spread sandwiches, cucumber sandwiches, and egg salad sandwiches (or I might make a pork tenderloin and do pork sandwiches). Also will put out a bowl of fresh strawberries.

I'm stuck on a sweet; what would be good to end with? Maybe little lemon bars and little brownies?

Any thoughts?

 
Just did a British Afternoon Tea at work and here is an idea

Our HR at work is a Brit and wanted a 'real' tea on her birthday so we pulled out the stops. The favorite sweet was little lemon tarts. I bought Pillsbury refrigerated pie crusts, cut out rounds and pressed into tart pans. Baked them then filled with lemon curd and put half a raspberry on top with a tiny mint leaf. Easy and delicious.

 
HIGHLY Recommended: Richard in Cincy's "OSU Caramel Cuts" (link inside) . . .

Those Caramel Cuts Bars were simply fantastic! You can try his original recipe or go with my mods I mention in my post about them (If you use my mods, keep an eye on them while they are cooking in the 8x8" pan as they will take longer than you think).

This recipe is a true keeper and delicious inDEED with a cuppa!

https://finerkitchens.com/swap/forum1/265383_OSU_Caramel_Cuts

 
I was going to recommend my vegetable sandwiches but it sounds like a

"heavier" menu. Even cucumber sandwiches?
How many?

HOwever, if you ever want to wow folks with a tea sandwich try this

2 ribs celery
1 carrot
2 cukes peeled and seeded
1/2 red bell pepper
1/2 small onion
1 envelope plain gelatin
1/2 C mayonnaise
1 loaf thin sandwich bread (the kind that costs a dollar)
Put in a food processor, put the celery carrot and red pepper and onion and pulse to chop fairly fine but NOT pureed. Remove and put in a stainer to drain. Do the same with the cucumber.
Let drain collecting the juices. Put juices in a saucepan and soften the gelatin in them. Add a small amount of water to bring to a boil to completely dissolve the gelatin. Ad salt and pepper Remove from heat and add mayo, and whisk to thoroughly mix. Add the drained veggies and mix will. Put in fridge to set.
on day of event cut crusts off bread. Spread a thin schmear of the veggie mix and top. Cut into triangles for service.
If you can get wheat sandwich bread that "matches'' the white, it is fun to top with wheat instead of white.

 
Cherry Bakewell Tarts

These are stunning on a tea tray, delicious, easy, and oh-so-British-Afternoon-Tea...

Cherry Bakewell Tart recipe. (recipe is supposed to make 12, but I made them smaller in miniature muffin tins and made 18 from this recipe):

Pastry
1 1/2 cups all purpose flour
2 Tablespoons confectioners sugar
3/4 cup butter, cut into cubes and chilled
1 egg yolk

Filling
1/4 cup butter
1/4 cup granulated sugar
1/4 cup ground almonds
1 egg
1 Tablespoon all purpose flour

6 teaspoons cherry jam
1 cup confectioners sugar
2-3 Tablespoons water
6 glace cherries, halved

To make the pastry. Place the flour and confectioners sugar in the bowl of a food processor. Add the butter and pulse until the mixture resembles crumbs. Mix the egg yolk with 2-3 tbsp cold water, tip in to the food processor and pulse again until the dough just comes together.

pour the dough onto a lightly floured surface and knead just until smooth

Preheat the oven to 350 degrees F

On a lightly floured surface, roll out the dough to a large circle. Stamp out 12 rounds using tart cutter. Carefully press into the holes of a muffin tin. Chill for 30 minutes.

Bake the pastry for 10-15 minutes until the sides are set, Set aside on a wire rack to cool.

To make the filling. Cream the butter and sugar until soft; beat in the ground almonds, egg and flour until smooth, set aside.

Spread about 1 tsp jam in the base of each pastry case, then spoon in the almond filling so it comes about half way up the sides. Do not overfill!!!

Bake the tarts for 20 minutes until lightly golden. Cool in the tin for 5 minutes, then transfer the tarts to a wire rack to cool completely.

Mix the icing sugar with about 2 tbsp water until you have a thick white paste. Spoon on top of the tart cases and top each with half a cherry.

 
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