Christmas Afternoon Tea
Menu:
Tea Sandwiches:
Chicken Salad on Cranberry Walnut Bread
Turkey and Avocado on Honey Wheat Bread
Cream Cheese and Triple Berry Preserves on White Bread
Black Tea: strong and fortifying flavors (recommendation)
Scones and Biscuits:
Apple Pie Scones with clotted cream
Cream Biscuits with Apple Butter
Green or White Tea: Fruit or floral flavors (recommendation)
Confections:
Gourmet Chocolates
Pecan tarts
Shortbread cookies
Herbal or Rooibos: Refreshing and delicate flavors (recommendation)
Entertaining
12
Method:
Begin with the easiest part: shopping! You’ll purchase the chocolates from your favorite confectioner. You may also choose to purchase the shortbread cookies and pecan tarts if you prefer not to make them using the included recipes (they’re delicious! You should try them!). If you can’t find clotted cream or double Devonshire cream, you can substitute with whipped butter, though it’s not quite the same. Apple butter is easy to make, but you may also choose to purchase it.
Prepare the desserts first and set aside in the refrigerator or freezer until needed. Thaw at room temperature. Do not refrigerate or freeze the chocolates! Set aside in a cool, dark place.
Prepare the biscuit and scone dough (rolled and cut) up to one day ahead and store in the refrigerator, but do not bake them until the morning of your event so that they’re as fresh as can be.
Make the Chicken Salad up to two days ahead and store in a sealed container in the refrigerator. Sandwiches should be assembled on the day of the event as close to serving time as possible, covered and stored in the refrigerator until serving.
Serving:
A three-tiered platter is a useful serving piece and, depending on its size, can serve two to four guests, typically, with tea sandwiches on the bottom, scones or cream biscuits on the middle, and small desserts or confections on the top. In addition to the three-tiered platter, you’ll also need service pieces for butter, jam or preserves, and any other necessary condiments. Small ramekins brought to guests’ plates can fill this role nicely.
Sandwiches are placed on the bottom tier or the largest platter. Use Fresh berries, grapes, and greens to garnish the dish if you like. There should be two of each kind of sandwich for each guest; remember that these are tea sandwiches or finger sandwiches, not full-sized or over-stuffed.
Scones and biscuits are served on the middle tier or a medium platter. Depending on how large you cut them, you may serve one or two of each variety to each guest. Small ramekins of clotted cream and apple butter for each guest will be appreciated, but a sauce dish and spoon for each condiment will also do nicely for passing.
The top tier, or a lovely serving plate or tray, will hold the confections. Placing each piece in a mini cupcake paper makes self-service easy without fingerprinting dainty sweets. The same rule applies here as previously: two of each confection per guest should be enough, unless they’re particularly small.
Tea Time!
High Tea at The Adolphus, Dallas, TX is one of our favorites because it's delicious and uber fancy in the beautiful and Historic Adolphus Hotel.