A few months ago, I attended a bridal shower for my daughter, Ashley. Knowing her favorite author is Jane Austen, the hosts agreed a Jane Austen Tea Party would be ideal and much to her delight.
Appropriate attire was requested on the invitation. Everyone was asked to wear clothing they could find that was similar to what women wore in the Regency Period. A beautiful collection of fine china and tea cups were used. The entire event was reminiscent of an era past.
A customary afternoon tea party would be an elegant snack, instead of a meal, which is held between 3 and 5 p.m. The standard fare for this perfect afternoon treat may consist of several different finger sandwiches, scones, assorted tiny pastries or small tea cookies and fruit. And of course, a wonderful assortment of fine teas and coffee.
When planning a tea party, keep in mind that food should be small, easy for your guests to handle and eat. For tea sandwiches, allow four to six cut sandwich servings for each person. You’ll have better luck with spreads if you freeze the bread before cutting. Yes, of course you can prepare ahead of time. Simply cover your sandwiches with wax paper, then with a damp towel. Place in the refrigerator until ready to serve. For your next afternoon tea party, perhaps you’ll try some of these shared recipes.
Pumpkin Tea Bread 1 c. solid pack pumpkin 1 c. grated zucchini ¾ c. sugar 2 eggs ¼ c. oil ¼ c. melted butter or marg. 2 c. flour 1 t. baking soda ½ t. baking powder ½ ground cinnamon ¼ t. salt ½ c. chopped pecans or walnuts Preheat oven to 350 degrees. In large bowl combine pumpkin through margarine. Mix well.
In separate bowl, combine dry ingredients. Mix dry ingredients into pumpkin mixture until moistened. Stir in nuts.
Spoon into well greased 9x5x3 inch loaf pan. Bake 60 minutes until wooden pick inserted in center comes out clean. Cool and remove from pan. Makes one loaf. Cut into finger size pieces. - Betty Hummel
Jam Turnovers 8 oz. cream cheese 2 sticks butter at room temperature 2 ½ c. flour Mix all ingredients well. Shape into soft dough, working half at a time. Roll on floured surface into ¼ inch thick. Cut into 2 ½ inch rounds with a glass or cookie cutter.
Spoon ¼ t. jam in center. Fold over and press closed with a fork.
Bake on ungreased cookie sheet at 400 degrees for 10 to 12 minutes. Sprinkle with confectioners’ sugar while still warm. Makes about 40 cookies. - Sharon Gehring
Fresh Cream Scones 2 c. all-purpose flour 4 t. baking powder 1 pinch salt ¼ c. plus 2 t. butter ¼ c. sugar ¾ c. milk raspberry jam whipping cream Sift flour, baking powder and salt into a bowl. Cut the butter into the dry ingredients, until mixture is like fine breadcrumbs. Stir in sugar. Mix in enough milk to form a soft dough.
Roll out to about 1.5 centimeters thickness. Cut into circles, using a scone cutter or a floured glass.
Bake at 410 degrees for 12 to 15 minutes. Remove from oven and wrap scones in a clean cloth. When cool, butter, spread with jam and top with whipped cream.
Nice English recipe. Makes 12 servings. - Cathy DeWitt
Smoked Salmon and Cream Cheese on Pumpernickel 8 oz. cream cheese, softened dried dill weed, to taste sliced green onion, to taste pepper, to taste 8 slices pumpernickel bread, crusts removed 4 pieces smoked salmon 12 cucumber slices, sliced thin Mix softened cream cheese with seasonings. Spread thinly over pumpernickel bread slices.
Divide salmon and cucumber slices evenly over 4 bread slices; top with remaining bread. Cut into finger sandwiches. - Pamela Beauduy
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