Here in Britain, we celebrated Mothering Sunday back in March, but tomorrow people in the rest of the world will be celebrating motherhood and honouring the very special women in their lives: mothers, grandmothers, great-grandmothers, stepmothers, mothers-in-law, godmothers and even aunties. So what could be a more special way to spoil the extraordinary women in our lives then by treating them to a decadent afternoon tea – which if you ask me, is an occasion made for mums!
In case you didn’t know by now, I really love the idea of a themed afternoon tea (come to think of it, I love the idea of a themed anything!) and when it comes to a Mother’s Day afternoon tea party, vintage is the only way to go, with mismatched, floral, china teacups, an elaborate cake stand, bird cages, and decorations in the form of pearls and lace. Mothers are obviously all different, so you’ll cater your tea party to your mum’s tastes but inspiration for my ideas have come my own mother who’s pretty big on tradition. Chocolate and flowers also feature quite heavily as they tend to be gifts we traditionally give our mothers on their special day. Colours for this event could be in the traditional pink and lilac, or any pastel hue, or maybe even cream and gold for a classic vintage feel. With the weather getting warmer, there’s a good chance that you could hold your tea party outdoors.
When thinking about the menu, I went for old-school English classics, real ‘like mother used to make’ stuff, with an added touch of elegance and luxury. After all you can’t get more English than afternoon tea, so English classics it is! The list below gives food ideas of what you can include as part of your afternoon tea party menu:
- Egg and cress
- Cucumber and cream cheese
- Ham and English mustard
- Smoked salmon and cream cheese
- Rare roast beef and horseradish
- Rose petals with honey
- Prawn mayonnaise
- Smoked salmon soufflés
- Mini sausage rolls
- Blinis with smoked salmon
- Mini Cornish pasties
- Parmesan thins
- Roast beef-filled Yorkshire puddings
- Goats’ cheese rarebit
- Spinach and parmesan muffins
- Cheese straws
- Potted shrimp on melba toast
- Trout pate on melba toast
- Mini chicken and asparagus pie
SWEET SCONES/TOASTED BREADS
- Tea loaf
- Tea cakes
- English muffins
- Scones with clotted cream and rose petal jam
CAKES, TARTS AND OTHER SWEET TREATS:
- Victoria sponge cake
- Apple pie with cinnamon cream
- Chocolate fudge cake
- Lemon drizzle cake
- Cherry Cake
- Jam tartlets
- Battenburg cake
- Rose and raspberry or chocolate macaroons
- Fruit cake
- Mini Bakewell tarts
- Chocolate mousse with sugared violets in shot glasses
- Mini English trifles
- Pink and lilac iced buns
- Lavender shortbread
- Chocolate éclairs
- Strawberry shortcake
- Custard slices
- Frozen strawberry daiquiris
- Mixed berry tea
- White chocolate mocha
- Jasmine tea
- Pink lemonade
- Chilled Chrysanthemum tea
- Raspberry bellini
- Cava with nasturtiums
- Pomegranate Martini
- Chamomile tea
- Champagne with hibiscus
- Chocolate flavoured cocktails
Don’t forget the extras you need to serve such as butter, clotted cream, honey and a selection of jams to go with the toasted breads and scones. And for the savouries, you may need to provide a variety of chutneys, sauces and pickles.
Here’s a recipe for the unusual but delightful sounding rose petal sandwiches which is taken from The Vintage Tea Party Book by Angel Adoree
ROSE PETAL SANDWICHES
60 dried organic rose petals
Few drops of rose essence
25g (1oz) butter, at room temperature
12 slices of soft white bread
6 tsp lavender honey
1. Soak the dried rose petals in a bowl of cold water with the rose essence for 20mins.
2. Drain and set aside.
3. Butter the bread.
4. Spread honey over 6 of the slices.
5. Divide the petals between 6 slices of honeyed bread.
6. Top with remaining slices.
7. Cut off crusts.
8. Cut each sandwich diagonally into four.
9. Serve immediately.
HAPPY MOTHER’S DAY!!!!
Christmas day may be over but that doesn’t mean that the fun times should stop!
I absolutely love Christmas. It’s my favourite time of year and I don’t care what anyone says – it’s not just for kids! One of the things I love about Christmas is the chance to eat, drink and be merry (is that three things?) It’s also great that you have the chance to catch up with people you might not see a great deal of throughout the year, and that you have time to relax. Furthermore, could there be a more aesthetically pleasing time of the year that Christmas? This year I’m super lucky that I will have two glorious weeks off work. Yes, I know it’ll fly by but right now I’m just going to wallow in my super relaxed state of bliss!
So I think that the Christmas break is the perfect opportunity to indulge in a festive themed afternoon tea party. In case you haven’t noticed, I’m a huge fan of afternoon tea. In fact, I’m a huge fan of anything that involves, food, drink, people and conversation. But there’s something extra special about having afternoon tea. I suppose that it’s because we don’t often find the time to have a real, proper afternoon tea so it’s become something of a treat.
And when you combine afternoon tea with my most favourite event of the whole year, Christmas, then you have a delightfully themed tea.
Of course, I’m not suggesting you have a Christmas afternoon tea on Christmas Day itself. By the time you’ve devoured the turkey with all the trimmings followed by a helping of Christmas pudding, tea will be the last thing on your mind! But the good news is that you can hold your Christmas themed tea at any time during the Christmas holidays which generally last for twelve days beginning on Christmas Day.
The beauty of hosting a Christmas afternoon tea during the season is that many of your family and friends are likely to be in town in order to celebrate the holidays, so it will be a lovely way to spend more time with them before they go home. There’s also no need to buy decorations for your tea – because it’ll already be there: the tree and other decorations will still be up; you might have poinsettias on the table; your fancy Christmas table cloth is likely to be adorning the table, and you may have lots of accessories in traditional Christmas colours.
Furthermore, it’s also a great way to use up any leftovers that you might have. Everyone knows that when it comes to Christmas, we really go town, buying/baking/cooking as though we’re facing the apocalypse. So there’s no need to prepare too much food, and in addition, any Christmas type food items that need to be bought are likely to be reduced in supermarkets after Christmas.
The list below gives food ideas of what you can include on your afternoon tea party menu which include typically Christmassy give festive flavours of Christmas:
Smoked salmon and cream cheese
Turkey, stuffing and cranberry sauce
Ham and chutney
Ham, brie and apple
Bacon and chipolata
Cream cheese and cranberry
Cheddar cheese and chutney
Ricotta and orange marmalade
Mini sausage rolls
Mini Yorkshire puddings with turkey, stuffing and gravy
Filo parcels with cheese and cranberry sauce
Pigs in blankets
Baked brie with cranberries
Cheese and bacon vol-au-vents
SWEET SCONES/TOASTED BREADS
Slices of Panettone
Cranberry and dark chocolate scones
Orange and cranberry scones
CAKES, TARTS AND OTHER SWEET TREATS:
Spiced apple pies
Mini yule logs
Orange and walnut cake
Cranberry and orange jelly in shot glasses
Sherry trifle served in teacups
Ginger and cinnamon tea
Apple and cranberry fruit tea
Hot apple toddy
Spiced pumpkin latte
Shot glasses of thick hot chocolate flavoured with rum or Bailey’s
Remember to serve butter and jams such as fig, mulled plum or orange curd to go with the toasted breads and scones, and you might need some clotted cream if you’re serving scones which you could flavour with spices, orange zest or brandy if you wish. You might also need some chutneys and sauces to go with the savouries.
I found a delightful recipe for chocolate and orange scones, by Ellie Simmonds, which I have tried before so know it’s delicious and would be perfect as part of your Christmas tea.
700g/1lb 9oz self-raising flour
150g/5½oz caster sugar
2 large oranges, finely grated zest of both and juice of one orange
150g/5½oz chocolate drops
200ml/7fl oz whole milk, plus extra for brushing
- Preheat the oven to 210C/400F/Gas 6.
- Lightly butter two baking trays.
- Sift the flour into a bowl.
- Rub in the butter using your hands until the mixture resembles fine breadcrumbs.
- Stir in the sugar, chocolate drops and orange zest.
- In a measuring jug, mix the milk with the juice of one orange.
- Add to the flour mixture gradually until the dough just comes together.
- You may not need all the liquid. Be careful not to overwork the scone dough.
- Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter.
- Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown.
- Remove from the oven and cool on wire rack.
- Serve with clotted cream and satsumas.
Pineapple is one of my favourite fruits, and it’s so versatile – it can be used in sweet and savoury dishes; makes an excellent mixer in cocktails and can be eaten both raw and cooked. This is a great dessert to serve as finale to a barbeque.
Prep: 5 minutes
Cooking: 10-15 minutes
- 1 pineapple, quartered lengthways, leaving the skin on
- 4 tsp Fairtrade caster sugar
- 1 tsp Fairtrade ground cinnamon
- 1 lime, cut into wedges
- Preheat a griddle pan or barbecue to medium.
- Cook the pineapple quarters for 2-3 minutes on all sides until just softened and a little charred.
- Just before removing from the heat, sprinkle with the sugar and cinnamon.
- To serve, cut away the fruit from the skin and cut up into slices.
- Serve with lime wedges to squeeze over.
I’ve spent a lot of time Stateside and I have to say, American breakfasts are seriously awesome. And this is coming from a girl who loves her full English! However, one thing I didn’t get a chance to try was cinnamon toast. I know it’s quite popular in the States and I’m sure there are people over here in England who have tried it. I will indeed try making it for breakfast myself. I just hope I don’t burn it. Me and toast… never a good combination!
4 Slices white bread
2 tblspns castor sugar
1 tspn ground cinnamon
Butter for spreading
- Mix sugar with ground cinnamon.
- Cut crusts off bread and lightly toast.
- Butter toast and sprinkle with cinnamon sugar.
- Put under grill until sugar has melted.