Recipes For Bridal Tea Parties
Host a memorable Bridal Tea Party by using these tasty Tea Party Recipes. Also, Tips on their presentation!
Lemon and Cranberry Scones
Preheat oven to 400 F. Line a large baking sheet with parchment paper. With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter, and zest until mixture resembles coarse meal and transfer to a large bowl. In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined. On a well-floured surface with floured hands pat dough into a 1-inch thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible re-rolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden. Tip:Scones keep individually in plastic wrap and foil, chilled, 1 day or frozen 1 week. Makes about 16. Presentaiton Tip: Serve on a doily lined platter.
Devonshire CreamWhen clotted cream is not commercially available, a fairly good substitute can be made by combining two parts whole milk with one part heavy whipping cream heating at the very lowest possible heat for a couple of hours until a skin forms, leaving it undisturbed overnight, and then harvesting the skin and its under clots. This would be used for the Devonshire Cream, also Clotted Cream! The remaining milk may be drunk or used in any number of recipes.OR You may opt to use this recipe: Devonshire Cream
All ingredients should be at room temperature. Beat cream cheese with an electric mixer until fluffy, beat in remaining ingredients until well blended. Cover and refrigerate until serving time. Yield: 2-1/2 cups Presentation Tip: Place Devonshire Cream in a beautiful china or crystal bowl. Or place in a pretty tea cup with the serving spoon resting on the saucer! Lemon Curd
Cooking Instructions: Grate the lemon and set aside. Squeeze the juice and put into a blender or food processor. Add the remaining ingredients and process until smooth. Pour the mixture into a very heavy sauce pan or the top half of a double boiler. Stir in the lemon rind and cook over low heat or over simmering water for about 10 minutes, until thickened. Stir the mixture with a wire whisk if it appears lumpy. Chill the lemon cord before serving; it becomes thicker as it cools. Presentation Tip: Can also be used as a sweet lemon butter for muffins and crumpets! Chicken Salad with Smoked Almonds Tea Sandwiches
Make 12 sandwiches with chicken salad and bread, pressing together gently. With 2 inch round cutter cut 2 rounds from each sandwich. Presentation Tip: Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Tip: Sandwiches may be made 2 hour ahead, wrapped in plastic wrap, and chill. Makes 24 sandwiches Smoked Salmon with Ginger-Cilantro Lime Butter Tea Sandwiches
Spread all of the bread slices generously with the ginger butter. Place slices of smoked salmon in an even layer on half of the bread slices. Top with remaining bread slices. Presentation Tip: Using a 2-inch flower-shaped cookie cutter, cut out the tea sandwiches. Remove the top slice of bread from each flower. Using a 3/4 to 7/8-inch round biscuit cutter, cut a circle from the center of each, discard the circle. Replace the slice, butter-side down, on the flower. Display on a platter with paper doilies.
Ginger-Cilantro Lime Butter
Place butter, cream cheese, ginger, lime juice, cilantro and salt in the bowl of a food processor. Pulse just until ingredients are combined, about 30 seconds. Transfer mixture to a sheet of parchment or waxed paper. Roll into a 1 1/2-inch wide log. Refrigerate until ready to use. Corned Beef and Sauerkraut Savories
Grind corned beef and sauredraut up finely in the food processor. Add a little spicy mustard. Open the crescent rolls, lay flat on baking sheet. Place a small spoonful of corned beef filling in center. Add a dab of spicy mustard. Seal into triangles, bake in oven at 350 degrees until crescent rolls are lightly browned. Presentaiton Tip: Plan on providing two of each savory for each guest. Watercress and Egg Tea Sandwiches
Additional watercress and chives, plus green olives for garnish, optional In a mixing bowl, combine the eggs, chopped watercress, and chopped chives with just enough mayonnaise to moisten and bind the mixture. Season with salt and pepper and Tabasco and mix well. Using one or several kinds of bread, cut the slices into interesting shapes, using whatever cookie cutters you have on hand. Spread the egg and watercress mixture onto half the bread shapes and top each with a matching shape. Presintaiton Tip:Lightly spread the outside edge of the sandwich with mayonnaise. Roll in the parsley and serve on a bed of additional watercress and chives, garnished with green olives, if desired. Decorate with edible (make sure they are organically grown) flowers (pansies are especially nice) Makes 24 to 36 sandwiches Pear Cookies1 cup brown sugar
Preheat oven to 375° F. Cream shortening and sugar. Beat eggs and milk together, add to shortening and sugar. Sift flour with baking powder, soda, salt and mace. Beat in flour mixture. Finely chop and add dried pears. Mix well. Drop by teaspoons onto greased baking sheet. Bake at 375° F for 12-15 minutes. Presintation Tip: Present these cookies on a crystal platter. Fruit Tarts with Blackberries and Raspberries
Fill cooled shells with a 1/2 inch layer of lemon curd. Starting from the outer edge, arrange berries closely in concentric circles. (Alternate rings of blackberries and raspberries). Heat apricot preserves with 1 tablespoon water. Carefully brush top of tart to set berries and glaze tart.(serves 6 to 8) Presintation Tip: place one tart on individual doily lined dessert plates. Or for larger groups, place on a silver platter garnished with edible flowers.
A Charm Cake or Charm Cup-cakes!A time-honored wedding tradition all its own. It’s a Victorian tradition.In the days-of-old, Charms of luck and good fortune were placed into the wedding cake. This custom of “Ribbon Pulling” dates back to Victorian England. The bride inserted small charms attached to satin ribbons into her wedding cake. Each of her Bridesmaids would pull a ribbon to see what their future held for them. This tradition is making a come back. Today it is usually done at Bridal Teas or at a Wedding Shower Tea. Which is so appropriate since a Tea Party is also a Victorian Tradition! The Bride may choose to give a charm bracelet, on which to attach their charm, as her gift to them.
For a more modern twist: Do A Tower of Decorated Charm-Cupcakes! A beautiful focal point for the buffet table! Each having a satin ribbon with a charm at the other end inserted into the center of the cupcake, or around the edge of the cake. Each member of the bridal party pulls a ribbon to discover the charm at the end of it. Each charm has its own meaning. A glimpse into the future, so to speak.
White Chocolate Cake
Combine chocolate and water, stirring until chocolate, melts; set aside. Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture and vanilla. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into chocolate mixture. Pour into 3 well greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread Frosting between layers, on top and sides of cake. Yields one 3 layer cake. Note: After frosting the cake, carefully insert the charms under the first or second layer around the perimeter of the cake. Letting the ribbons stream down the sides. White Chocolate Raspberry Cake
Combine chocolate and water, stirring until chocolate melts; set aside to cool. Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture and flavorings. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Beat egg whites (at room temperature) until stiff peaks form; fold into chocolate mixture. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove layers from pans, and cool completely on wire racks. Place 1 cake layer on cake platter; spread a thin layer of frosting then spread with 2/3 cup pie filling on top of frosting. Top with second cake layer, frost and then pie filling. Top with third cake layer. Frost sides and 1 inch of top edge with fluffy white frosting. Yields 16 servings. Note: When applying pie filling, start in the center and spread out up to 1/2 inch from the edge. Because when you place on your next layer the filling will not ooze out onto the sides! Note: After frosting the cake, carefully insert the charms under the first or second layer around the perimeter of the cake. Letting the ribbons stream down the sides.
Fluffy White Frosting
Combine water, salt, sugar,and cream of tarter. Blending thoroughly in the top pan of a double boiler, over briskly boiling water. Immediately beat with electric beater until frosting stands in stiff peaks, approximately 7 minutes. Slowly beat in marshmallows until melted. Remove from heat, stir in vanilla with a wisk. Refrigerate until ready to use. Coconut-Pecan Frosting
Combine milk, sugar, butter, and egg yolks in a heavy saucepan; bring to a boil and cook over medium heat 12 minutes, stirring constantly. Add coconut, pecans, and vanilla; stir until frosting is cool and of spreading consistency. Yields enough for one 3-layer cake. Refrigerate until ready to use.
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