The holidays are always a great time to get friends and families together. Why not put a twist to your holidays…? Host a special Holiday Tea Party for all your gal pals, and make it an excuse to cozy up with your best friends and relax on a snowy, windy Sunday afternoon. Never had a tea party, here are a few tips to hosting the perfect party!
Two Weeks Before
- Set the theme of the party, even though its a “tea” party, you can choose to make it extremely elegent or extremely casual
- Select a date and send out your beautifully themed invitations
(snail mail would add a nice personal touch)
- Take out your tea set and purchase appropriate teas and assorted accessories
- Plan your menu, research for the most appropriate dishes. Include both savory and sweet food, sandwiches and treats. Hand-made scones with clotted cream, refreshing cucumber sandwiches and creamy egg-salad sandwiches, for instance, are the classic and traditional foods for tea parties (please find their easy recipes below – all of which can be prepared and refrigerated hours in advance)
Day of Tea Party
- Set a beautiful table and layout
- Set a holiday-themed centerpiece to elevate the seasonal mood, fresh flowers are always a beautiful touch to any tea party
- Brew and serve proper pots of tea
- Serve the tea party delicacies
- Relax and enjoy!
Cucumber Tea Sandwiches
- 16 slices white toast
- 1 8-ounce log goat cheese, at room temperature
- 1 cup walnuts, thinly chopped
- 1 seedless cucumber, thinly sliced length-wise, dried on paper-towels
- Fresh mint leaves chopped
- Spread a thing layer of goat cheese on 8 slices of toast
- Sprinkle with walnuts, evenly add cucumbers slices and sprinkle mint leaves sparringly
- With remaining 8 slices of bread, place gently on top and slice into triangles
Egg Salad Sandwiches
- 16 slices of white toast
- 8 eggs, hard boiled
- 1/3 cup mayonnaise
- 1/3 cup plain yogurt
- 3 tbs relish, either sweet or dill
- 1 tbs onion, chopped
- Cool the eggs, then break the shells off. Use a fork in a mixing bowl to mash the eggs
- Stir in mayonnaise, relish, yogurt and chopped onion. Mix well to combine all the flavours
- Spread the egg salad on bread to make your sandwiches
- Trim off the crusts and slice into small triangles
- 2 cups all purpose flour
- 1 tbsp baking powder
- 4 tbsp sugar
- 1/2 tsp salt
- 3/4 cup heavy cream
- 1 egg lightly beaten
- 1 tsp of vanilla
- 2 tbsp of sugar for sprinkling on top
- 4 tbsp cold unsalted butter, cut into cubes
- 2 tbsp salted butter to flavor tops
- Preheat oven to 400 degrees. Place the flour, sugar, salt, baking powder, and butter in a food processor. Pulsate everything in 3-second intervals until everything resembles course meal.
- Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough.On a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.
- Flatten the ball and until your disk is approx 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller. Evenly sprinkle sugar on top of each circle.
- Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.
- Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper. Bake for 15 minutes until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack.
- Butter the tops of the scones, while still hot, so the butter melts and cools.
- Serve with strawberry jam and thick Devonshire cream!
Easy Devonshire Cream
- 1 package (3 ounces) cream cheese, softened
- 1 cup (8 ounces) sour cream
- 3 tablespoons confectioners’ sugar
- 1 cup heavy whipping cream
- In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners’ sugar until smooth
- Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form
- Refrigerate until serving
Enjoy your tea party, and please let us know how it goes 😉