A Springtime Tea Menu
Appetizers
~ Spinach & Feta Parcels~
~ Mango Wrap ~
~ Sun Dried Tomato & Mozzarella Bruschetta ~
Scones
~ Luscious Lavender Lemon Scones ~
~ Lemon Curds and Devonshire Cream ~
Tea Sandwiches
~ Almond Chicken in Lace ~
~ Shrimp Salad Rounds ~
~ Cucumber & Watercress Triangles ~
Dainty Desserts
~ Fancy Truffles ~
~White Chocolate Pecan Shortbread Cookies ~
~ Fresh Fruit in Lemon Cream Tartlets ~
Teas
~ Black Gold ~
~ Herbal Heaven~
Spinach & Feta Parcels
Makes about 20
3 Tbsp unsalted butter, melted
2 tsp olive oil
3 ¼ cups spinach, washed, trimmed and torn
1/3 cup crumbled feta cheese
2 Tbsp ricotta or small-curd cottage cheese
1 egg, beaten
2 tsp chopped fresh parsley
2 tsp chopped fresh basil
4 phyllo pastry sheets
Salt and pepper to taste
·
Preheat oven to 375°. Brush 1 baking sheet with a little melted butter.
Preheat oven to 375°. Brush 1 baking sheet with a little melted butter. ·Heat oil in a skillet. Add spinach and cook 2 minutes, stirring constantly.
Heat oil in a skillet. Add spinach and cook 2 minutes, stirring constantly.·Stir in feta and ricotta cheese until softened.
Stir in feta and ricotta cheese until softened.·Season mixture with salt and pepper and remove from heat.
Season mixture with salt and pepper and remove from heat.·Cool mixture. Stir in enough egg to adequately coat mixture.
Cool mixture. Stir in enough egg to adequately coat mixture. ·Stir in parsley and basil. Set mixture aside.
Stir in parsley and basil. Set mixture aside.·Lay one phyllo sheet on working space. Brush with melted butter. Layer with a second
Lay one phyllo sheet on working space. Brush with melted butter. Layer with a second phyllo sheet. Repeat process with remaining 2 phyllo sheets. Keep a damp paper towel over
sheets to keep moist between all steps.
·Cut each phyllo stack into 3” squares. Discard leftover pastry.
Cut each phyllo stack into 3” squares. Discard leftover pastry.·Place 1 tsp of filling in the center of each phyllo square. Gather up pastry corners over the
Place 1 tsp of filling in the center of each phyllo square. Gather up pastry corners over the filling, pinching the pastry together just above the filling to seal.
·Place the parcels on the baking sheet. Bake for 15 minutes, or until golden in color and crisp.
Place the parcels on the baking sheet. Bake for 15 minutes, or until golden in color and crisp.Mango Wrap
Makes 32
3-4 mangoes, sliced into 3” wedges (cantaloupe can also be used)
11 slices Parma ham or prosciutto
·Cut each slice of Parma ham or prosciutto into 3 long strips.
Cut each slice of Parma ham or prosciutto into 3 long strips.·Wrap a strip of Parma ham or prosciutto around each wedge and secure with a toothpick or
Wrap a strip of Parma ham or prosciutto around each wedge and secure with a toothpick or cocktail pick.
Sun-Dried Tomato & Fresh Mozzarella Bruschetta
Makes 30
1 baguette, sliced into ¼“ slices
olive oil
1 large jar of sun-dried tomato slices packed in olive oil
2 loaves of fresh mozzarella cheese, sliced into 1/8 “ thick circles.
½ cup shredded fresh basil
·Lightly brush each baguette slice with olive oil. Broil in oven until crisp.
Lightly brush each baguette slice with olive oil. Broil in oven until crisp.·Layer baguette slices with mozzarella cheese slices followed by 1 tsp sun-dried tomatoes. Top
Layer baguette slices with mozzarella cheese slices followed by 1 tsp sun-dried tomatoes. Top with a sprinkling of shredded basil.
Luscious Lavender Lemon Scones
Makes 10 scones
2 cups unbleached flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon lavender, dried, finely chopped
2 teaspoons lemon zest
4 tablespoons unsalted butter, cold, cut into 1/4" pieces
2 eggs
1/3 cup heavy whipping cream, plus additional for brushing on top
¼ cup lavendar sugar (sugar that has been infused with sprigs of lavendar)
·Preheat oven to 400°. Lightly butter a baking sheet.
Preheat oven to 400°. Lightly butter a baking sheet.·Combine first 4 dry ingredients and sift into a bowl.
Combine first 4 dry ingredients and sift into a bowl.·Add lavender and lemon zest.
Add lavender and lemon zest.·Add butter pieces and cut in with a pastry blender until mixture resembles coarse crumbs.
Add butter pieces and cut in with a pastry blender until mixture resembles coarse crumbs.·In a small bowl, stir together heavy whipping cream and eggs. Combine cream and flour
In a small bowl, stir together heavy whipping cream and eggs. Combine cream and flour mixtures. Stir until combined.
·Knead gently until dough comes together into a ball. Flatten the ball with the palm of your
Knead gently until dough comes together into a ball. Flatten the ball with the palm of your hand to 3/4 “ thick.
·Cut into 10 wedges. Place scones onto baking sheet. Brush the tops with cream or brush
Cut into 10 wedges. Place scones onto baking sheet. Brush the tops with cream or brush with a mixture of 1 egg blended with 1 teaspoon water. Sprinkle with lavender sugar.
·Bake scones for 15-18 minutes until golden brown.
Bake scones for 15-18 minutes until golden brown.Time-Saver Tip: Make these tasty scones with my Heavenly Tea Gatherings Organic Scone Mix. Follow the directions on the package, adding the lavendar/lemon zest to the dry ingredients and sprinkle with the lavender sugar before baking. Whether you make your scones from scratch or my mix, delight your guests with scones crowned with traditional lemon curds and Mock Devonshire Cream. Recipes for these classics are easy to make. Or, save time and try my incredible Heavenly Tea Gatherings Lemon Curd, delicately tart and sweet, the perfect compliment to any scone!
Almond Chicken in Lace
3 boneless chicken breasts, cooked and coarsely chopped
1 celery stalk, thinly sliced
3 green onions, thinly sliced
½ cup slivered almonds
½ cup mayonnaise
cream cheese
milk
seasonings
wheat bread with crusts removed
·Mix chicken, celery, onions, almonds and mayonnaise.
Mix chicken, celery, onions, almonds and mayonnaise.·Season to taste.
Season to taste.·In mixing bowl, thin cream cheese with milk until the consistency can be easily spread.
In mixing bowl, thin cream cheese with milk until the consistency can be easily spread.·Spread bread slices with a very thin layer of cream cheese. Using cream cheese keeps the
Spread bread slices with a very thin layer of cream cheese. Using cream cheese keeps the sandwiches intact and prevents the bread from getting soggy, so sandwiches can easily be
made ahead of time.
·On half the slices, spoon about 3 tablespoons of the chicken mixture. Top sandwiches with
On half the slices, spoon about 3 tablespoons of the chicken mixture. Top sandwiches with remaining bread slices.
·Cut sandwiches into thirds. Wrap each sandwich in a small paper doily loosely tied at the top
Cut sandwiches into thirds. Wrap each sandwich in a small paper doily loosely tied at the top with a curly ribbon.
Shrimp Salad Rounds
8 oz. small cooked shrimp + 20 extra
½ cup mayonnaise
1 Tbsp catsup
1 tsp Dijon mustard
1 Tbsp finely chopped fresh chives
1/3 cup thinly sliced celery
cream cheese
milk
seasonings
20 slices of light rye bread with crusts removed
·Set aside extra shrimp. Coarsely chop the remaining shrimp and place in a bowl.
Set aside extra shrimp. Coarsely chop the remaining shrimp and place in a bowl.·Mix mayonnaise, catsup, mustard, chives and celery with the chopped shrimp.
Mix mayonnaise, catsup, mustard, chives and celery with the chopped shrimp.·Season to taste with salt and pepper.
Season to taste with salt and pepper.·Refrigerate mixture until ready to use.
Refrigerate mixture until ready to use.·Cut bread slices into 1 ½ “ rounds with a biscuit cutter.
Cut bread slices into 1 ½ “ rounds with a biscuit cutter.·In mixing bowl, thin cream cheese with milk until the consistency can be easily spread. Spread bread slices with a very thin layer of cream cheese.
In mixing bowl, thin cream cheese with milk until the consistency can be easily spread. Spread bread slices with a very thin layer of cream cheese.·Spoon about 1 Tbsp of shrimp mixture onto each bread slice. Garnish each shrimp round with
Spoon about 1 Tbsp of shrimp mixture onto each bread slice. Garnish each shrimp round with a whole shrimp piece.
Cucumber & Watercress Triangles
1 large cucumber
slices of white bread with crusts removed
watercress leaves
cream cheese
milk
·Peel cucumbers and slice very thin. Sprinkle slices with salt and drain on paper towels.
Peel cucumbers and slice very thin. Sprinkle slices with salt and drain on paper towels.·In mixing bowl, thin cream cheese with milk until the consistency can be easily spread. Spread each bread slice with a thin layer of cream cheese.
In mixing bowl, thin cream cheese with milk until the consistency can be easily spread. Spread each bread slice with a thin layer of cream cheese.·Layer cucumbers no more than ¼” high.
Layer cucumbers no more than ¼” high.·Add a layer of watercress leaves and top with another slice of bread.
Add a layer of watercress leaves and top with another slice of bread.·Cut into triangle or rectangle shapes.
Cut into triangle or rectangle shapes.Walnut &White Chocolate Shortbread Cookies
Makes 2 Dozen
2 ½ cups flour
1 tsp baking soda
1 cup butter
1 cup sugar
½ cup finely chopped walnuts
½ cup mini white chocolate chips
1 egg
1 tsp vanilla
·Preheat oven at 350°.
Preheat oven at 350°.·In a mixing bowl, combine flour and baking soda.
In a mixing bowl, combine flour and baking soda.·In a separate mixing bowl, cream butter and sugar until well blended with an electric mixer.
In a separate mixing bowl, cream butter and sugar until well blended with an electric mixer. · Add egg and vanilla. Mix well.
·Add dry ingredients to butter mixture and thoroughly mix.
Add dry ingredients to butter mixture and thoroughly mix.·Stir in walnuts and white chocolate chips.
Stir in walnuts and white chocolate chips.·Divide mixture in half. Roll into 2 logs and wrap. Refrigerate 2 hours.
Divide mixture in half. Roll into 2 logs and wrap. Refrigerate 2 hours.·Cut into ¼” slices and arrange on ungreased cookie sheet. Bake for 10 minutes.
Cut into ¼” slices and arrange on ungreased cookie sheet. Bake for 10 minutes.Time-Saver Tip: Need to simplify? Delicate, dainty Heavenly Tea Gatherings Shortbread Cookies are the answer Yum!
Fresh Fruit in Lemon Cream Tartlets
Makes 30 tartlets
Tartlet pastry:
1 2/3 cups unbleached white flour
1/8 tsp salt
¼ cup unsalted butter, cut into ½” cubes
1/3 cup sugar
1 egg, slightly beaten
¼ tsp vanilla extract
·Sift flour and salt together into a large bowl.
Sift flour and salt together into a large bowl.·Cut butter into the flour until the mixture resembles breadcrumbs.
Cut butter into the flour until the mixture resembles breadcrumbs.·Stir in sugar.
Stir in sugar.·Combine egg and vanilla. Pour into the flour mixture. Using a fork, mix until the dough holds
Combine egg and vanilla. Pour into the flour mixture. Using a fork, mix until the dough holds together. If the dough is too dry, sprinkle it with a little water and mix until it holds
together.
·Turn dough onto a lightly floured surface. Knead until it is smooth.
Turn dough onto a lightly floured surface. Knead until it is smooth.·Gather the dough into a ball. Wrap in plastic wrap and chill for 20 minutes.
Gather the dough into a ball. Wrap in plastic wrap and chill for 20 minutes.·Preheat oven to 375°. Grease 30 mini-muffin cups.
Preheat oven to 375°. Grease 30 mini-muffin cups. ·Roll out pastry on lightly floured surface to 1/8 “ thickness. Using a 2 3/4 “ biscuit cutter, cut
Roll out pastry on lightly floured surface to 1/8 “ thickness. Using a 2 3/4 “ biscuit cutter, cut out 30 circles from the pastry.
·Press the circles into the prepared muffin cups. Prick the bottom of each shell. Bake for 10
Press the circles into the prepared muffin cups. Prick the bottom of each shell. Bake for 10 minutes, until golden. Allow cooling for 2 minutes before removing and placing on a wire rack.
Time-Saver Tip: Tartlets can also be prepared with pre-made tartlet shells available through food service suppliers.
Tartlet Lemon Cream:
1 ¼ cup milk
juice from 2 freshly squeezed lemons (about 1/3 cup)
zest of 2 lemons
4 egg yolks
1/3 cup sugar
4 Tbsp flour/cornstarch mix
2 cups mixed berries
1/3 cup fruit jam (orange marmalade, apricot or berry jam)
·Whisk egg yolks with sugar until mixed. Sift flour/cornstarch mix into egg mix and whisk until well blended.
Whisk egg yolks with sugar until mixed. Sift flour/cornstarch mix into egg mix and whisk until well blended.·Combine milk, lemon juice and lemon zest in a saucepan. Slowly bring to a boil.
Combine milk, lemon juice and lemon zest in a saucepan. Slowly bring to a boil.·Slowly pour 3/4 cup boiling milk into yolk mixture and whisk until blended. Return the mix to the saucepan with the remaining milk. Bring the mixture to a boil, stirring continually.
Slowly pour 3/4 cup boiling milk into yolk mixture and whisk until blended. Return the mix to the saucepan with the remaining milk. Bring the mixture to a boil, stirring continually. Remove from heat and transfer to a bowl to completely cool.
·Spoon the tartlet cream into the tartlet shells and spread.
Spoon the tartlet cream into the tartlet shells and spread. ·Generously top with berries.
Generously top with berries. ·Heat jam in a small saucepan, adding 2-3 Tbsp water, just to a boil. Strain the juice into a
Heat jam in a small saucepan, adding 2-3 Tbsp water, just to a boil. Strain the juice into a bowl. While warm, brush a thin layer of jam glaze over the fruit in each tartlet.
Time-Saver Tip: Tartlet lemon cream can be substituted with Heavenly Tea Gatherings Lemon Curd,
You will find an incredible selection of fresh, premium tea leaves grown on tea estates all over the world in Lady Grace's Ambrosial Tea Menu. Or, choose an aromatic herbal or fruit tisane!
For our Springtime Tea Gathering, I suggest:
Black Gold
Fruity and delightfully fragrant blend of Black, orange blossoms, red sandalwood, elderberry passion fruit and flavorful infusions
Herbal Heaven
Chamomile, rosehips, raspberry, papaya, peppermint, spearmint, strawberry leaf, vanilla, passion flower, red clover, star anise and wild cherry bark.
Other flavorful and fragrant tea suggestions available include:
Sunset: Tantalizing sweet blend of Black and Green surrounded with papaya, rosehip peels, passionfruit, and sprinkled with sunflower
Delectable Mint:
Organic Rooibus draped with peppermint and finished with sweet dark chocolate...a mmmmmm experience
Pomegranate Tango: China Sencha green tea infused with pomegranate and sprinkled with rose petals.
I like to think of my tea food presentations as gifts to those who surround my tea table. Pleasing the palate with creative and delicious tea foods truly becomes a blessing to others when they gaze upon a beautiful spread that has been thoughtfully planned and prepared. It's worth the extra effort!
Appetizers
Scones
Tea Sandwiches
Desserts
Tea Suggestions
A Special Note from Lady Grace…
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