Afternoon Tea & High Tea
Yields: 4 servings
Prep time: 15 min
4 slices of bread of your choice (white, rye, whole wheat, and/or pumpernickel)
2 cups whipped cream cheese, room temperature
Filling ideas (see below)
Julienne strips and finely-diced cucumbers
Red and green sweet bell peppers
Black and green olives
Chopped dill or parsley
Begin by cutting out the bread slices, using either a cookie cutter or scissors, into
oval and round shapes of various sizes.
Place the white whipped cream cheese into eight (8) separate bowls (1/4 cup whipped cream
cheese per bowl). Each separate bowl will be used for a different color.
Using USDA approved food coloring, place one (1) drop of coloring at a time into a bowl
containing whipped cream cheese. Mix together until you achieve the desired shade of coloring. Repeat for the other colors you desire.
Prepare the garnishes you desire (see above for ideas).
Using a small spatula or flat knife, spread the base color of the whipped cream cheese
across the top of your bread.
Decorate the open-faced tops of each sandwich.
Makes 4 servings (multiply for large groups).
Caviar-Topped Scrambled Egg on White Bread Round:
2 eggs, scrambled
1 ounce caviar
3 sliced white Pullman bread, lightly-toasted cut rounds
Coat the bottom of a small frying pan with butter and let melt until just lightly brown.
Add the eggs and scramble.
Place a heaping tablespoon of scrambled egg onto the lightly-toasted bread rounds.
Top with a dollop of caviar and serve.
Makes 6 servings.
Deviled Eggs Spread:
4 to 6 black olives, diced
1 to 2 tablespoons mayonnaise or non-fat plain Greek yogurt, to taste
1 teaspoon Dijon mustard
1/2 teaspoon white vinegar
Salt and pepper to taste
Dill weed and paprika to taste (optional)
Fresh parsley, chopped
Place eggs in an empty saucepan and cover with water. Bring to a boil and cook for 5
minutes. Turn heat off and allow eggs to sit for 10 minutes. After 10 minutes, remove the eggs from the water and allow the eggs to
cool down. When read to peel, place eggs on a dry paper towel and roll to crack the shells; remove shells.
Either chop or grate the eggs into a bowl. Add the diced olives, mayonnaise, Dijon
mustard, vinegar, salt, pepper, dill weed, and paprika; mix together.
Deviled Eggs Spread may be stored in the refrigerator, in an airtight container, for 3 days.
above sandwich spreads can also be used in making these interesting Pinwheel Sandwiches.
Bread slices (any soft bread is suitable to create a pinwheel sandwich)
Using a sharp knife, cut the crust off the bread. Using a rolling pin, roll the bread
slices until the thickness becomes thin. Place the spread (of your choice) on one side of the rolled bread. Place topping of your
choice on top of the spread. Roll up lengthwise and cut horizontally into finger-size pinwheels.
For a long cigarette roll, do not cut the bread. Ends may be dipped in chopped nuts or
2 cups white buttercream icing
1 pound cake*
1 sprig of mint
Colored sanding sugar
Lemon and orange zest
I recommend using a frozen pound cake
to create this Easter bonnet. Cut out the shapes while the cake is
Begin by cutting out the pound cake, using
either a cookie cutter or scissors, into oval and round shapes of
various sizes. Use
a small round cookie cutter for the base and a smaller oval cookie
cutter for the crown of the heat.
Place the white buttercream icing into
eight (8) separate bowls (1/4 cup buttercream icing per bowl). Each separate bowl will be used for a different color.
Using USDA approved food coloring,
place one (1) drop at a time into a bowl containing white
buttercream icing. Mix together until you achieve the desired shade
of coloring. Repeat for the other colors you desire.
Using a small spatula or flat knife,
spread the base color of the buttercream icing across the top
of your pound cake cut outs. To create the top piece of the petit
four hat, repeat the process on the smaller round and then set it on
top of the larger round. Note: If frosting the cakes,
frost each cake individually before setting the small oval on top of the round.
Once the cake is
assembled, decorate the top and the brim of the bonnet with colorful
fresh berries, a sprig of mint, colored sanding sugar, sprinkles
and/or crystallized flowers. For dots use blueberries. For stripes
use julienne strawberries.
To create a lace bonnet,
spread with buttercream icing and sprinkle with shredded coconut. Add a
dash of color with lemon and orange zest or colored sprinkles. Add a
sprig of mint to replicate a bow.
To serve, place each mini bonnet on a lace paper doily.
Sprinkle jelly beans on the platter or table for an extra treat.
Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.
AFTERNOON TEA...TIPS,TERMS and TRADITIONS
By Ellen Easton
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
TEA TRAVELS™FOR THE HOLIDAYS
By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template
and secret sources.
Each 5 x 7 paperback book fits into an A-7 envelope for
easy mailing, great gift or party favor item. Each book
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