Afternoon Tea Recipes - Tea Party Recipes - High Tea Recipes

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Tea Sandwiches:

Scones:

Fruits:

Cakes:

plate of tea sandwiches

date scones

chocolate strawberries

Perfect Cream Puff


Apple-Boursin Cheese Open Face Fingers

Artichoke Tea Sandwiches

Carrot-Ginger Tea Sandwiches

Carrot-Raisin Tea Sandwiches

Caviar Egg Salad

Chicken Curry Tea Sandwiches

Cucumber Tea Sandwiches

Decorated Easter Egg Tea Sandwiches

Deluxe Chicken Salad Sandwiches

Goat Cheese and Watercress Tea Sandwich

James Beard's Onion Sandwiches

Putting on the Ritz Egg Salad Tea Sandwiches

Radish-Poppy Seed Tea Sandwiches

Radish Sandwiches on Zucchini Basil Muffins

Smoked Salmon Sandwich on Pumpernickel

Spring Radish Tea Sandwiches

Tea Sandwich Spreads

Walnut Tea Sandwiches

Watercress Tea Sandwiches

 


Candies:

chocolate truffles

Chocolate Mint Truffles

Chocolate Truffles

Chocolate Turtles

Crystallized/Candied Edible Flowers

Honey Spice Truffles

Northwest Apple Candy (Aplets)

Orange Blossom Infused Chocolate Truffles

Oreo Truffle Balls

 


Apricot and White Chocolate Scones

Apple Biscuit Scones

Cherry Scones

Coconut Scones

Date Drop Scones

Ellen's Plain Scones

Frosted Cream Cheese Walnut Scones

Holiday Butterscotch-Ginger Tea Scones

Honey Ginger Scones

Lavender Scones

Lemon Buttermilk Scones with Currants

Orange Cranberry Scones

Orange Poppy Seed Scones

Pumpkin Spice Drop Scones

Raisin Scones (using Stevia)

Rose Petal Drop Scones

Stephanie Inn Scones

Wonderful Raisin Scones
 


Quick Breads:

quick breads

Banana Almond Bread

Banana Nut Bread

Best Blueberry Muffins

Gingerbread Tea Loaf

Orange Poppy Seed Bread

Mincemeat Nut Bread

Vanilla Bean Loaves

Zucchini Bread
 


Puddings:

chocolate pots de creme

Chocolate Pots de Creme

Lavender Creme Brulee

Tea-Infused Orange Cream Pudding

Tiramisu in a Martini Glass

 


Balsamic Strawberries

Candied Orange Rind

Cherries In Pinot Noir Wine

Chocolate Grape Truffles

Chocolate Strawberries

Fresh Fruit Salad

Fruit Pizza

Grapefruit Ambrosia

Honeydew Melon in Anisette

Simply Strawberries

Strawberries in Lemon-Lavender Syrup

Stuffed Roasted Strawberries



Jams, Butters, Spreads & Toppings:

creme fraiche

Apple Butter

Candied Orange Rind

Caviar Egg Salad

Flavored Sweet Butters
(Compound Butters)

Homemade Mayonnaise

Lavender Jelly

Lemon Curd
Learn how to make stove-top lemon curd and microwave lemon curd.

Mock Clotted Cream

Mock Devonshire Cream

Rose Petal Jam


Tea Time Beverages:

pouring tea

Andra's Sweet Tea

Chai Tea - Masala Chai - Spiced Milk Tea

Cherry Lemonade

Holiday Tea Blend

Hot Chocolate

Juanita's Southern Ice Tea

Maple Tea Treats

Old-Fashioned Lemonade

Rose Petal Tea

Watermelon Aqua Fresca


20-Layer Crepe Cake

Almond Honey Pound Cake

Banbury Tea Tarts

Boccone Dolce (Sweet Mouthful)

Chef's Favorite Lemon Tart

Classic Carrot Cake with Cream Cheese Icing Topping

Classic French Vanilla Cake

Cranberry Tartlet

Cream Puffs

English Trifle

Gingerbread Tea Loaf

Individual Vanilla Cheesecakes with Lemon Curd

Meringue Cream Torte

Mini Vanilla Cupcakes

Mississippi Mud Cake

Orange Poppy Seed Cake

Pumpkin Tea Cake

Red, White and Blue Trifle

Reva's Rose Petit Four Cake

Simple Petit Fours with Raspberry Jam Filling

Spring Bonnet Petit Fours

Sticky Toffee Sponge Cake

Tiramisu in a Martini Glass

Uncle Jimmy's Chocolate Pound Cake

 


Cookies:

high tea lemon cookies

Almond Macaroons

Bon Bon Cookies

Brown Butter Madeleines

Brown Butter Hazelnut Shortbread with Fleur de Sel

Cherry Bon Bon Cookies

Chocolate Mint Square

Chocolate Peanut Butter S'more Cookies

Classic Lace Cookies

Date Nut Bars

Ginger Snap Cookies

High Tea Lemon Cookies

Lavender Tea Cookies

Lemon Bars

Lemon Melt Away Cookies

Lemon Meringue Bars

Lemon Sable Cookies (Lemon Butter Cookies)

Macaroon Cookies

Maple Shortbread Cookies

Mini Chocolate Tea Brownies

Mini Vanilla Meringue Kiss

Raspberry Linzer Bars

Russian Teacakes

Viennese Chocolate Sables

 





Tea Sandwiches:
:

Allow 4 to 6 cut sandwich servings for each person.

Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Bread slices should be lightly buttered not matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread.

Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater.

Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. Decorative shapes can be made with cookie cutters.


Making Sandwiches Ahead of Time:

If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate. When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.



Tea Etiquette

In order for one not to spill the hot liquid onto oneself, the proper way to hold the vessel of a cup with no handle is to place one’s thumb at the six o'clock position and one’s index and middle fingers at the twelve o'clock position, while gently raising one’s pinkie up for balance.

Tea cups with a handle are held by placing one’s fingers to the front and back of the handle with one’s pinkie up again allows balance. Pinkie up does mean straight up in the air, but slightly tilted. It is not an affectation, but a graceful way to avoid spills. Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand.

Do not stir your tea, with your tea spoon, in sweeping circular motions. Place your tea spoon at the six o'clock position and softly fold the liquid towards the twelve o'clock position two or three times. Never leave your tea spoon in your tea cup. When not in use, place your tea spoon on the right side of the tea saucer. Never wave or hold your tea cup in the air. When not in use, place the tea cup back in the tea saucer. If you are at a buffet tea hold the tea saucer in your lap with your left hand and hold the tea cup in your right hand. When not in use, place the tea cup back in the tea saucer and hold in your lap.  The only time a saucer is raised together with the teacup is when one is at a standing reception.

Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.

When serving lemon with tea, lemon slices are preferable, not wedges. Either provide a small fork or lemon fork for your guests, or have the tea server can neatly place a slice in the tea  cup after the tea has been poured. Be sure never to add lemon with milk since the lemon's citric acid will cause the proteins in the milk to curdle.
 



Guidelines for Brewing the Perfect Pot of Tea

tea cup

Your tea will only be as good as your water. It is best to use filtered or spring water only. If you must use tap water, take water during the day time from a tap and leave it out overnight. Once the water as come to the boil, take off the lid of the pot, turn fire down to low and continue to heat for 5 minutes; This gets rid of any unpleasant smells the water may have.

Wait until the water is near boiling, then pour a little into the teapot and swirl it around. This warms the pot so that it is at an optimum temperature for holding the tea. Empty the pot.

To the warmed teapot add one slightly rounded teaspoon of a tea per cup plus one teaspoon for the pot. Or use one tea bag in the pot for each cup.

When the water in the kettle has reached a rolling boil, pour it in the pot and allow the tea to steep for three to five minutes. When brewing the tea, it is best to cover the pot or cup to keep in the steam and allow the leaves to unfurl more fully.

 

tea tables set for tea

 

Follow What's Cooking America on Facebook

Tea Parties and More:

Afternoon Tea From The Garden

Buffet Tea for Easy Entertaining

English/American Afternoon Tea Menu with Recipes

Rose Garden Tea with the Queen

Spring Tea

Summer Rose Tea

Victorian Tea Menu

Afternoon Tea Renaissance - The Plaza's Palm Court

Etiquette Faux Pas and Other Misconceptions About Afternoon Tea
Due to the new popularity of Afternoon Tea, many people have jumped on the bandwagon, including hotels, caterers, party planners, and protocol and etiquette “experts.”  While their enthusiasm is well intended, unfortunately a great deal of misinformation is being perpetuated by these “experts”.

Gift of Good Manners
There can be no better gift than the gift of good manners. No child is too young begin the learning process of civility and no adult is too old to refresh one's social skills.

Invitation to Afternoon Tea
The invitation has just arrived in the mail.  What do you do next? When one is invited to an afternoon tea, or any event for that matter, there are protocols that apply and should be followed.

Understanding Tea Time Service  Afternoon Tea is one of the most special times of the day. An occasion one looks forward to with great anticipation and high expectations for a perfect experience. But have you ever considered what your perfect experience entails to produce?
 


What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy