PLANNING a TEA PARTY?!
and it's also going to be my birthday
and i was just wondering what i would need to buy
i dont have any tea party items, so, listing those and types of foods i would need would be helpful.
im inviting about 7-9 people btw.
also, what's your favourite type of tea?
Answers: It's my first time planing a tea party
and it's also going to be my birthday
and i was just wondering what i would need to buy
i dont have any tea party items, so, listing those and types of foods i would need would be helpful.
im inviting about 7-9 people btw.
also, what's your favourite type of tea?
Hi there, here are a few pointers and also the other items in which you listed on your question! I hope you have a wonderful birthday!
The formal tea is usually set up on a large table with two services at opposite ends of the table. These services contain one for tea and one for coffee. Create an atmosphere of relaxation for the guests. Draw the curtains shut and use candles for lighting.
include linens, table napkins, china, tongs, butter dishes, sugar bowels and napkin rings.
<> Large Silver or Decorative Tray (to carry your items on)
<> Silver Teapot or other ( to serve tea and to keep tea hot)
<> Small plates (to serve snacks on your food items)
<> Napkins (paper or linen, but linen tends to look more elegent)
<> Pitcher of Milk ( in case anyone would prefer milk with their tea)
<> Bowl of sugar lumps with sugar tongs (or bowl of sugar with spoon) - for tea to add sweetner.
<> Small saucer with lemon or lime slices with a small fork (to pick up a lemon or lime without using hands to add to flavor for their tea.
<> Cups & saucers (serve cups of tea on top of saucers)
<> Teaspoons & Forks (teaspoons to stir their tea, and forks to eat the food or snacks available.)
Tea Sandwhichs:
Tips for all sandwhichs:
1. Stack a few slices of bread on top of one another and cut into desired shapes (circles, squares, etc.). Cut into the bread, eliminating the crusts.
2. Cover bread with plastic wrap while assembling sandwiches so the bread does not dry out.
3. Assemble sandwiches and place on a pretty serving platter. Cover the platter with dampened paper towels or plastic wrap to keep moist.
4. If you are making a lot of sandwiches, keep spritzing the paper towels with a mist of water to keep fresh.
Cream Cheese & spiced Currants:
Bread
cream cheese
currants soaked in apple juice
Cinnamon and sugar
Directions:
1. After soaking currants in apple juice, coat them with cinnamon and sugar by mixing around in a bowl.
2. Spread cream cheese onto bread.
3. Place 1-3 currants on top of the cream cheese.
4. Sprinkle with a little cinnamon if desired. Serve open-faced.
Cucumber &fresh Dill Sandwhiches:
Thin bread (your favorite)
thinly slice cucumber
fresh dill
Unsalted butter &mayo
Directions:
1. Lightly butter one side of the bread and spread a small amount of mayonnaise on top of the butter.
2. Top with a thin slice of cucumber and a sprinkling of dill. These may be served open-faced or topped with an additional piece of bread which has been buttered & spread with mayo.
Tomato /Avocado Sandwhich:
Your favorite Bread
Slice Tomato
Mashed, ripe Avocado
1. Spread mashed avocado onto bread.
2. Place thin slices of tomato on top. (Try slicing some cherry or grape tomatoes for a nice presentation.)
3. Top with another layer of bread (spread with avocado) or leave open faced if you prefer.
4. Season as needed with salt & pepper.
Ham and Pear Sandwhich:
6 to 12 slices french bread or sourdough baguette
2 Tbsp. honey mustard
1/2 pound thinly sliced baking ham
1 large ripe pear, thinly sliced
1/4 cup crumbled blue cheese
Directions:
Spread bread with mustard. Top with ham, pear and crumbled blue cheese. Close sandwiches with remaining bread or serve open face.
Rosemary Scones:
2 1/4 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1/2 cup butter
2 tsp. fresh chopped rosemary
1 tsp. grated lemon peel
1 egg
1/3 c. sour milk*
*(To make sour milk add 1 tsp. cider vinegar to 1/3 cup milk)
Directions:
Preheat oven to 400 degrees F. 1. Line a baking sheet with parchment paper. 2. Mix together flour, baking powder, baking soda, and salt. Using two knives, cut in the butter until crumbly. 3. Add rosemary and lemon. Mix. 4. In a separate bowl, blend sour milk and egg until smooth. 5. Stir the two mixtures until dough holds together. 6. Create a ball with the dough and flatten into a circle on the baking sheet. Cut and separate into 8 wedges before baking. 7. Bake 13 minutes or until tops are light brown. Serve hot. Great with soup.
Cheese Scones:
1 1/2 c. self-rising flour
2 T. margarine
? c. cheddar cheese grated
pinch of salt
pinch of cayenne
1 egg, slightly beaten
a little milk
Directions:
Preheat oven to 425°. Put the flour and margarine into the food processor and process until the mixture resembles coarse breadcrumbs. Add the cheese, salt and cayenne and process to mix – just a few seconds. With the machine on add the egg, together with just enough milk to make soft, pliable dough. Roll out on a lightly floured board and cut into rounds using a pastry cutter. Place on greased baking sheet, brush with beaten egg, and bake for about 20 minutes at 425 degrees.
Blueberry Tea Bread:
1/2 cup sugar
1/2 cup oil
2 eggs
? cup of orange juice or a little more if needed
2 cups of flour or a little more if needed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon of Cinnamon
3/4 cup of blueberries
Directions:
Preheat oven to 350 degrees. Grease a large pan or two small ones and set
aside, Cream all the wet ingredients together and then add the dry. The
batter should be not thick but loose. Bake until lightly golden and the top
of loaf springs back. Let bread cool.
Topping for breads:
1/4 cup of blueberries
1/2 cup hot water
1 cup sugar
Directions:
Smash blueberries in small bowl. Stir in sugar until it is creamy. Take your loafs and prick fork holes on top of loafs.
Pour this sugar water on top of each loaf and let stand over night..
Shepard's Pie:
2 ? cups water
2 T. finely chopped parsley
1 env. Lipton Beefy Onion Soup Mix
? cup frozen carrots, cooked
? cup frozen peas, cooked
? cup all purpose flour
1 quart hot mashed potatoes
1 quart cut-up cooked beef (about 1 ? pounds)
Directions:
In a large saucepan, bring 1 ? cups water to a boil. Blend packaged soup mix, parsley and flour with remaining water, stir into saucepan. Bring to a boil, then simmer, stirring constantly until sauce is thickened, about 5 minutes. Stir in beef and vegetables. Turn into a 2 quart oblong baking dish. Top with potatoes and spread to completely cover beef mixture. Broil until golden. Makes about 6 servings.
Banana Ball surpise:
Bananas
lemon juice
sour cream
shredded coconut
Directions:
Cut banana into six or eight pieces. Roll in lemon juice, drain on paper towel. Dip in sour cream and roll in shredded coconut. Refrigerate on cookie sheet for several hours. Yummy! One banana serves two people.
Cream Scones: (serve with clotted cream and lemon curd)
2 cups Five Roses All-purpose flour (double-sifted)
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup of sugar
5 tablespoons of cold unsalted butter
2 large eggs beaten lightly
1/4 cup of half-and-half
1/2 cup of chopped mixed nuts and 1/4 cup of raisins
Directions:
In a bowl, sift the flour, baking poweder, and sugar. Add butter and blend until mixture resembles coarse meal. In another bowl, beat together the half-and-half and eggs. Stir the egg mixture into the flour mixture until just combined. Add the nuts and raisins and stir until dough is formed.
On a lightly floured surface, pat the dough into a round 1/3 inch tinkc, then, with a 2 1/2 inch cutter, stamp out rounds. (Optional) Brush scones with egg-whites and sprinkle with granulated sugar.
Transfer rounds to a buttered baking sheet, arranging them 2 inches apart, and let stand for 20 minutes.
Preheat oven to 400 degrees Farenheit. Bake the scones for 15 to 20 minutes or until lightly golden.
Lemon Curd:
1 cup sugar
2 large eggs
1/2 cup lemon juice
1/4 cup butter
Wisk 1 cup sugar and 2 large eggs in a bowl until blended.
Sift in 1/2 cup fresh lemon juice.
Directions:
Pour into a saucepan and cook over low-medium heat stirring constantly for 20 minutes. Do not let the mixture come to a boil (lest it curdle or burn), but allow it to gradually thicken.
When the mixture thickly coats the back of a metal spoon, remove pan from heat and stire in 1/4 cup butter until melted.
Pour the mixture into a bowl and cover with plastic wrap. Refrigerate the mixture for at least 4 hours. The lemon curd will thicken as it cools.
Clotted cream:
1 cup heavy cream
2 tablespoons Confectioner's sugar
1/2 cup sour cream
Mix 1 cup heavy cream and 2 tablespoons Confectioner's sugar using an electric mixer. Whip until stiff peaks form.
Gently fold in sour cream and mix until thick.
Place in refrigerator and chill until time to serve. If made ahead of time, it will keep in the refrigerator up to 4 hours.
Cherries Jubilee Cake:
5 eggs, separated
1/4 cup sugar
1 tablespoon lemon juice
3/4 cup sugar
1 cup flour
1/4 teaspoon salt
Cream cheese filling: 8 oz. cream cheese softened
1/2 cup confectioners' sugar
1 cup heavy cream
2 tablespoons cherry jelly
1/4 teaspoon almond extract
Cherry filling:
1 quart pitted black cherries
1/2 cup claret 1 cup or less sugar (to taste)
3 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon lemon juice
To make cake:
Preheat oven to 350 degrees Fahrenheit.
Beat the egg whites until they stand up in soft peaks.
Beat in the 1/4 cup of sugar a tablespoon at a time.
Without washing the beater, beat the egg yolks with the lemon juice until thick and lemon-colored.
Gradually beat in the 3/4 cup of sugar.
Pour the yolk mixture over beaten egg whites and fold together gently with a spoon or spatula until well blended.
Sift the flour and salt together and fold into the egg mixture.
Spoon the batter into two unbuttered 9-inch la
hey im also having a tea party for my birthday, so ive started buying cups and saucers on ebay, a large tea pot, sugar bowl , creamer for milk, , then you need sandwich trays, cup cakes, lots of different ones, different sandwiches like smoked salmon, egg and cress, chicken and mayonaisse, cucmber sandwiches, cut crust off, cut into finger or triangles, scones, jam, cream, and a birthday cake, preferably home made, different teas, earl grey, normal, etc, my fav tea is earl grey, hope this helps
One of my bridal showers was a tea party and it was soo fun! Get a lot of fruity flavored teas.
Tea sandwiches are easy to make, inexpensive and delicious. We had egg salad, cream cheese and chive (which were the favorite of everyone!) and chicken salad.
We also had cheese and crackers, and sweet scones with jam.
Good luck with your tea party!
Food:
-mini cupcakes
-biscottis
-scones
-cookies
-crackers with jelly or cheese
-small sandwiches (ham, egg salad, chicken salad, etc)
Tea:
-Buy a bunch of fruity teas, along with some herbal and minty teas. This way you will have a tea to suit everyone.
Tea Set:
-Buy a good tea set, it will have everything you need.
http://www.englishteastore.com/teasets.h...
http://shopstashtea.com/teapots-teasets....
http://www.myhouseandgarden.com/English_...
**Also, have sugar, tea, honey, and milk for the tea.**
Personally I would buy a cute teapot or an unusual teapot, as it will be a talking point amongst your guests. Don't forget the tea cozie, to keep the pot warm.
If you want to be “posh”, I suggest getting things like a sugar bowl with delicate pretty silver (plated) tongs, so you can use sugar lumps instead of loose granulated sugar.
A pot for the milk and a couple of lemon slices, for people who like their tea black. You can buy a lemon press, rather than being messy by using fingers
Tea tastes better when drank out of delicate bone china cups. So some pretty cups with matching saucers would be nice. If you can afford it, you could let each guest keep their cup & saucer as a memento.
A good selection of tea – English Breakfast, Earl Grey, Jasmine, Camomile. Obviously if you are using a teapot you need loose leaf tea, not teabags. Don't forget the tea strainer, as drinking bits of leaf is not fun!
If you can, try to buy certified organic teas, as they taste better.
If you want to be a “traditionalist”, serve finger foods such as, thin cucumber & salmon sandwiches or shrimp / fish pate sandwiches (with the crusts cut-off), toasted crumpets with butter, scones with jam & clotted cream, freshly baked cakes, tarts, slices. The following links have more ideas and recipes:
http://www.myhouseandgarden.com/English_...
http://whatscookingamerica.net/Menu/High...
My favourite teas are herbal ones – served without milk & sugar. I really like Sleepytime from the brand Celestial.
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WELL, HAPPY BIRTHDAY! :)
I THINK YOU WILL FIND THIS SITE MOST HELPFUL ;)
http://www.bridal-shower-ideas-for-you.c...
I know it says shower but, the etiquitte is still the same. I like Irish Breakfast or Fruit Based Teas. You can buy variety packs to offer options. Take <3 & Your TIME.
Teas: Chamomile, Green Tea, Earl Grey, Breakfast Blend, Tropical Teas
To Eat: Cupcakes, cookies, elephant ears, brownies, chocolate mousse with strawberries, creme puffs, (any baked sweets)
Definitely have to buy a tea set and have about 2 pitchers with hot water, one in each corner as well as 2 sugar caddies
