TEA PARTIES

~ Letter from Laura ~

Hi! I’m Laura James and I just love a proper English tea party. Being a traditionalist, I prefer to serve an assortment of dainty savories and sweets. For a traditional English tea, begin with tea and scones. Then serve the savories with additional tea. Serve sweets last, with more tea, of course! Be creative to personalize the menu to your liking. Although my favorites are Italian food and chocolate éclairs, I like to cater my menu to the season. So I’ll share some of my favorites for an autumn tea party.

My sister Rachel and I are lucky to have inherited a treasure trove of fine china from our English grandmother. But all that’s not necessary. Make the most of what you have. Mix and match your place settings, or ask each guest to bring their own cup and saucer for an interesting, eclectic variety. And don’t be afraid to borrow!

Another misconception is that you need a big Victorian house. Nothing could be further from the truth. Grandma Kate lived in a tiny cottage, yet hosted the best tea parties ever. The cozy atmosphere and Grandma’s cheerful hospitality made all the difference.

For a simple and fun gathering, you can use colorful paper plates. But don’t tell Grandma I said that! You can also simplify your menu with just the basics. Rachel serves scones, an entrée, and dessert. With two little girls and a limited budget, she saves time and money wherever she can. Watch for her favorite tea party coming soon.

Here are my favorite autumn menu and recipes.

Enjoy!

Laura’s Favorite Tea Party Menu

Apple Cinnamon Tea
Cinnamon Apple Scones
With Honey Butter

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Roasted Butternut Squash Soup
Okey’s Chicken Casserole

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Hummingbird Carrot Cake

Cinnamon Apple Scones

2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup cold butter
1 large apple, cored peeled and chopped fine
½ cup milk
Extra milk
Extra sugar
Extra cinnamon

Preheat oven to 425 degrees. In a large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. Cut in butter until crumbly. Add finely chopped apple and milk. Stir to form a soft dough.

Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.

Brush tops with milk, and sprinkle with sugar and cinnamon. Score each circle into 6 pie-shaped wedges.

Bake at 425 degrees for 15 minutes, or until browned and risen. Serve warm.

Tea with Victoria Rose by Susan Wheeler and Paul Kortepeter.
Published by Harvest House Publishers

*****

Roasted Butternut Squash Soup

2 pounds store-bought precut fresh butternut squash
2 tablespoons olive oil
Salt and pepper
3 tablespoons butter
1 large onion, diced
1 Granny Smith apple, peeled, cored, and cut into chunks
12 fresh sage leaves
About 6 cups chicken broth
Pumpkin seeds, for garnish (optional)

Preheat the oven to 400 degrees F.

Toss the butternut squash with the olive oil in a roasting pan; season with salt and pepper and roast for 20 minutes until somewhat softened and slightly browned.

Meanwhile, heat the butter in a large stockpot over medium heat. Add the onion and sauté for 3 minutes. Add the apple and sauté for another 2 minutes. Tear 4 of the sage leaves into small pieces, add to the pot, and cook for another 2 minutes. Add the squash and stir for 1 minute. Add 5 cups of the chicken broth and bring to a simmer. Simmer, uncovered, for 20 minutes, until the squash is very tender.

Use a hand blender to puree the soup right in the pot, or let the soup cool slightly and puree it in batches in your blender. Return the pureed soup to the pot and thin it with the remaining cup of broth if necessary. Season with salt and pepper to taste. Serve it in soup bowls and garnish with pumpkin seeds, if using, and the remaining fresh sage leaves.

Tea Party by Tracy Stern with Christie Matheson
Published by Clarkson Potter/Publishers

*****

Okey’s Chicken Casserole

1 cup cooked chicken cut in small pieces
1 cup chopped celery
2 tablespoons onion flakes
¾ cup Hellman’s mayonnaise
1 cup cooked rice
1 can cream of chicken soup (do not dilute)
1 can water chestnuts
red pimiento

Topping:       
1 cup cornflakes or Special K
1/3 cup slivered almonds

Preheat oven to 350 degrees F.

Mix together well all ingredients but the topping and place in greased casserole dish. Sprinkle with topping.

Bake at 350 degrees for 45 minutes.

Okey Bonsey, a friend of our author, gave Dianne this recipe over 30 years ago. Okey passed away shortly after sharing this, but Dianne remembers her fondly each time she prepares the delicious chicken casserole.

*****

Hummingbird Carrot Cake

Cake:
3 cups all-purpose flour
2 cups sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 large eggs
1 ½ cups vegetable oil
2 teaspoons pure vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped pecans
2 cups finely chopped banana

Cream Cheese Frosting:
2 (8-ounce) packages cream cheese, softened
1 cup unsalted butter, softened
4 cups, approximately, confectioner’s sugar
2 teaspoons pure vanilla extract

Finishing Touches:
Ground pecans
Ground cinnamon

Preheat oven to 350 degrees F.

Generously spray three 9-inch round cakepans with nonstick cooking spray. Place pans on parchment paper-lined baking sheets.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and blend briefly. Add eggs and oil; stir until dry ingredients are moistened. Stir in vanilla, pineapple, pecans, and chopped banana; blend well.

Spoon batter into prepared pans. Bake 25 to 30 minutes. Let cool in pans 20 minutes before unmolding onto wire racks to cool.

For Cream Cheese Frosting, mix all ingredients together until blended. Spread frosting between layers and then on sides and top of cake. Garnish with ground pecans and a light dusting of cinnamon.

A Passion for Baking by Marcy Goldman
Published by Oxmoor House, Inc.