dine + create
tea party planner

Assorted Tea Sandwiches

Rating: Easy

Time: 1 hour

Yields 12 servings each variety

Notes: Best if made just before serving.  You can make your spreads, cut your vegetables, and make your chicken salad a day ahead.

 

Smoked Salmon

 

4 ounces smoked salmon, flaked

4 ounces plain whipped cream cheese

1 heaping tablespoon sour cream

2 sprigs dill, finely chopped

1 teaspoon fresh lemon zest

Pepper to taste

24 slices of white loaf bread, cut into small circles with a biscuit or cookie cutter

 

Blend all ingredients except bread together in a mixing bowl.  Spread a thin mixture on the bottom slice of bread and top with another slice. To prevent sandwiches from drying out, place a wet paper towel over the top until ready to serve. 

 

Traditional English Cucumber

 

1 small English or seedless cucumber, peeled and thinly sliced into 24 slices

2 tablespoons rice vinegar

1 teaspoon granulated sugar

¼ cup cold water

Pinch salt and pepper

24 slices white loaf bread, cut into circles with a biscuit or cookie cutter

½ cup sour cream

1 tablespoon dill, chopped finely

 

Add cucumber, vinegar, sugar, and cold water. Toss. Cover and store in the refrigerator overnight.  Remove cucumbers and place in a colander, and drain for one hour.  Do not rinse. Toss cucumbers with salt and pepper. Cut bread and set aside. Combine sour cream and dill; mix well. Assemble sandwiches by spreading a thin layer of sauce on each slice of bread, two slices of cucumber, and adding the top slice of bread.  To prevent sandwiches from drying out, place a wet paper towel over the top until ready to serve. 

 

Pesto Chicken Salad

 

3 cups chicken breast, cooked, shredded

½ cup walnuts, crushed

1 (6-ounce) jar of good pesto

½ cup mayonnaise

12 mini croissants, store-bought, sliced

 

Mix chicken, walnuts, and pesto thoroughly.  Add mayonnaise.  If you like a moister salad, add extra mayonnaise. Spread chicken mixture in the center of each croissant.  

 

British Cream Scones

Rating: Easy

Time: 20 minutes

Yields 24

Note: Best if made just before serving. If you wish to add fresh fruit, stir just to combine.

 

2½ cups flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

¼ cup granulated sugar

¼ cup brown sugar

½ teaspoon salt

1 stick unsalted butter, cold, cut into 10 pieces

1 large egg

¾ cup buttermilk

1 cup currants (or raisins)

1 teaspoon almond extract

Sugar, to sprinkle on top


Serve with preserves, Devon, clotted or whipped cream

 

Preheat oven to 425 degrees. Add dry ingredients together.  Blend butter into the flour mixture until crumbly.  Add egg, buttermilk, currents and extract. Mix until the dough forms. Drop heaping tablespoons onto a parchment-lined baking sheet approximately three inches apart. Sprinkle the tops with sugar. Bake 10-15 minutes or until golden brown. Serve with preserves and cream.

 

Coconut Crème Filled Cookies

Rating: A Little Effort

Time: 40 minutes

Yields 15 cookies

Notes: Can be made a couple of days before

 

1½ sticks unsalted butter, room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

2¾ cups vanilla wafers, finely ground 

1 cup walnuts, coarsely chopped

1 cup shredded sweetened coconut

 

Preheat oven to 350-degrees. Cream together butter and sugar with a mixer until smooth.  Add vanilla, wafers, walnuts, and coconut and blend well. Drop dough onto a greased baking sheet about three inches apart to allow for spreading. Bake 15-20 minutes or until golden brown and crispy on the edges. Let cool in the pan for several minutes before removing. Allow to cool completely before filling.

 

Coconut Filling

1 stick unsalted butter, room temperature

2 cups powdered sugar

1 teaspoon lemon extract

⅓ cup milk

2 cups shredded coconut

 

Beat all ingredients together on medium-high for one minute. Place in the refrigerator until you are ready. Place a dollop of filling on the bottom of one cookie and sandwich it with another cookie. Repeat with other cookies. Be careful when filling, as the cookies will be fragile.

 

Lemon Tea Bread

​Rating: Easy

Time: 1 hour

Yields: 1 loaf

Notes: Best if served the same day, but can be made two days prior. Freezes well for two months.

 

2 cups flour (I use gluten-free)

2 teaspoons baking powder

¼ teaspoon salt

1 cup granulated sugar 

2 eggs, 1 egg yolk

1 cup Greek yogurt

½ cup coconut oil (melted) or olive oil

1 teaspoon vanilla

¼ cup fresh lemon juice

2 tablespoons lemon zest

 

Preheat oven to 350 degrees. Mix together the dry ingredients. Add wet ingredients together. Mix dry ingredients and slowly add to the wet mixture until blended.  Gently stir in zest. Do not overmix. Pour batter into a greased 9 x 5 loaf pan.  Bake 50-60 minutes or until a toothpick comes out clean from the center of the loaf. Allow to cool before cutting.

 

If you wish to glaze, mix together 1 ¼ cup powdered sugar with 2 tablespoons lemon juice and 1/2 tablespoon vanilla extract. Mix together and drizzle over cooled bread.