So these are the pictures I took before the tea. The one on the left is the homemade food: frozen mini eclairs (we bought those), pumpkin maple scones, blueberry scones, and chicken salad and cucumber-butter tea sandwiches. After this photo was taken, mini chocolate mint bundt tea cakes were added by my neighbor, lemon cookie bars were added by my aunt, and a fruit tray and mini peppermint patties were added by my nana. The photo on the right is of the table! We used a fancy lace tablecloth that came from my dad's grandma and cloth napkins (also from dad's grandma). We used fancy places and tea cups from our collection and fancy saucer and teacup duos from my aunt's collection. On the table there is spiced chai fruit dip, lemon curd, creme fraiche, and a lemon water infusion, all of which we made :) It was a lovely afternoon! Recipes below if you are interested!!
Frozen mini eclairs: Aldi
Pumpkin Maple Scones: Pinterest (bake them at 400 degrees Fahrenheit)
Blueberry Scones: our recipe below
Chicken Salad tea sandwiches: 2 cans of chicken, a small spoonful of mayo, a mounded spoonful of relish, mix and spread between two pieces of decrusted bread of your choice
Cucumber-butter tea sandwiches: Pinterest
*I don't have the recipe for the bundt tea cakes*
Lemon Cookie Bars: a friend's recipe that we gave to our aunt because she asked if she could make anything for us; recipe below
Spiced Chai Fruit Dip: 1 packet of spice chai drink mix from Dove Chocolate Discoveries, a tub of whipped topping, mix and refrigerate for 2 hours. Stir again before serving.
Lemon Curd: recipe below
Creme Fraiche: recipe below
Lemon Water Infusion: Put one cut up lemon and a couple stalks of lemon balm leaves into a pitcher. Fill with water and chill or add ice cubes
Prep time: 15 mins Cook time: 20 mins Ready in: 35 mins
2 c. all-purpose flour
1/4 c. packed brown sugar
1 T baking powder
1/4 tsp salt
1/4 c. butter, chilled
1 c. fresh blueberries
3/4 c. half-and-half cream
1) Preheat oven to 375 degrees F.
2) Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3) IN separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
4) Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
5) Bake on ungreased sheet about 20 minutes at 375 degrees F. Serve warm!
Makes 1 2/3 cups
3/4 c. fresh lemon juice
1 TBSP grated lemon zest
3/4 c. sugar
1/2 c. unsalted butter, cubed
In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
1 c. heavy whipping cream
1 tsp. buttermilk
Pour cream into bowl or jar. Add buttermilk and stir. Cover tightly with plastic wrap and let stand in a slightly warm place for 12 hours or longer, or until the cream is about twice as thick as ordinary heavy cream. Refrigerate and keep closely covered.
Enjoy! If you make any of these dishes, comment or email me about how it goes!