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!!!!
I bought a book today which is absolutely, fantastically, smack-you-in-the-face awesome! It’s called The Vintage Tea Party Book and it’s by – I just love her name – Angel Adoree.
I’m a huge fan of books about tea parties, dinner parties and home entertaining because it’s based on something I love to do – have a house full of people eating, drinking and having a bloody good time! Angel says in her book that her parents ‘ have always been motivated by feeding people’s souls with food laughter and cocktails,’ – and that pretty much sums up the story of my life! And like Angel, I think my own parents played a big part in my love of home entertaining as it wasn’t unusual for them to have dinner parties and gatherings at home when I was growing up. I was allowed to join in even though I should have been tucked up in bed. But I grew up with memories of Dad’s awful jokes; raucous laughter; happy people, and empty dishes as everyone loved Mum’s cooking. So it’s no surprise that when I grew up I had an overwhelming desire to recreate those fabulous evenings.
The first thing you notice about the cover of The Vintage Tea Party Book is the shades of red, white and blue, and the images of top hats, monocles, pocket watches, Union Jacks, pipes, a cake stand, china teacups and teapots, pearls, butterflies and rose buds. What you get is a cross between a quintessential British vibe with full-on vintage glamour – two themes which feature heavily in this book. This suits The Vintage Tea Party Book down to a, well, tea!
The cover also explains that The Vintage Tea Party Book is ‘a complete guide to hosting the perfect tea party,’ but in reality it is so much more than that. What you essentially get is Angel Adoree between a hardback cover. We get a glimpse into the author’s life with pictures of her family, friends, and some childhood snaps. There are also quite a few pics of the present day Angel; a buxom lady with cherry red lips, and hair the exact same colour worn in a victory roll.
We hear about her childhood, work, entrance into the world of business, appearance on BBC’s Dragon’s Den, and her business venture, The Vintage Patisserie. And as if her appearance wasn’t enough of an indicator, the reader also learns about Angel’s lifelong love affair with all things vintage.
The Vintage Tea Party Book contains more than just recipes for a good tea party. There are ideas about how to host a party; helpful hints about sourcing vintage items; fashion and beauty advice for those who want to look 1940s; grooming advice for men; a little about the history of the Union Jack, and suggestions for games to play. There’s also arts and crafts with instructions for sewing aprons; drying edible flowers; making a butterfly display, and more. And let’s not forget templates for invitation and thank you cards. All this before we even get to the recipes.
And you won’t be disappointed with the recipes. They’re divided into three parts: brunch, afternoon tea, and evening tea.
The usual tea time treats are still there but they’ve been elevated to a more sophisticated level. So instead of your usual cucumber finger sandwiches, you’ve got cream cheese and cucumber heart-shaped, open sandwiches, and there are lemon scones with lavender cream instead of your usual run-of-the-mill (but nonetheless delicious) scones with clotted cream. There are some really unusual and delicious sounding treats such as hot baked grapefruit; chilled raspberry soup; crab choux, and pork and lemon quail scotch eggs. I especially liked the sound of the romantic sounding rose panna cotta, and the very unusual rose petal sandwich. There are also recipes for a selection of drinks including iced teas, smoothies, cocktails and hot drinks. I particularly want to try the white chocolate mocha and the bourbon slush.
The Vintage Tea Party Book is most definitely going to be one of the most inspiring books I own, and I can’t wait to try out the recipes and put the other suggestions to good use.
And just to give you a hint of how awesome this book is, I’ve posted Angel’s recipe for the divine sounding cherry and dark chocolate trifle shots. Yum!
Angel Adoree, we adore thee!
CHERRY AND DARK CHOCOLATE TRIFLE SHOTS
6 sponge fingers, broken into small pieces
100ml cherry brandy or chocolate liqueur
50g dark chocolate, grated
1 pack of dark cherry jelly, made up according to instructions, then chopped up
jar of morello cherries
100ml whipped cream
- Arrange sponge finger pieces at the bottom of 6 shot glasses.
- Add 1 tablespoon of chosen liqueur to each one.
- Sprinkle with 1 teaspoon chocolate.
- Once the sponge fingers have absorbed the liqueur, add a heaped tablespoon of prepared jelly to each shot.
- Top with a few cherries and more grated chocolate.
- To serve, top each shot with a heaped tablespoon of custard, and a tablespoon of whipped cream.
- Finish with decorative sprinkle of grated chocolate.
The Vintage Tea Party Book by Angel Adoree
As much as I’m a cappuccino and cake kind of girl, I do love a good tea party – especially if it’s done properly. I know in the States, an afternoon tea party is considered to be a quintessentially British pastime. I’m sorry to be the bearer of bad news guys, but most of us here in the ‘old country’ don’t even own a piece of fine bone China, never mind drink from it every day. And I really cannot remember the last time I used a saucer. On the rare occasions I do drink tea, it’s usually from a cardboard cup – just like my cappuccino!
But I do know a typically British afternoon tea party can be a fabulous occasional treat. We don’t have them every day or every week, but they are very popular for birthdays, bridal showers, little girls dressing-up tea parties, and just generally when you feel like being a little bit girly and going overboard with the hats, gloves, tea dresses and pearls. Told you it’s not an every day thing!
Tea parties can vary in terms of theme, style and food served, and there’ll be more about that in later posts. Although they are usually considered to be quite formal occasions, they don’t always have to be. They’re just great fun and a chance to have a cup of tea and a natter with a huge slice of cake. However formal or not, there are certain rules (for want of a better word) which need to be taken into account for a smooth running party.
So here’s the low-down on tea party etiquette.
TEA PARTY ETIQUETTE
IF YOU’RE THE HOSTESS:
1. Depending on how formal you want to be, you may want to send out invitations. Make sure you send these out in plenty of time.
2. Greet your guests as they come in. I don’t really think a handshake and a ‘how do you do?’ is necessary as one book suggested. Hello and a smile work just fine!
2. Show guests to the table and invite them to sit down. Whether you give them assigned seating or allow them to chose their own seats is up to you.
3. As the hostess, it’s your job to serve each of the courses and pour the tea. Make sure the conversation is flowing and your guests are eating and drinking.
4. It’s fine to arrange for someone else to do the serving if you wish so that you can concentrate on just having a good time with your guests.
5. If you are not able to get outside help and you have a fairly large number of guests, you can nominate a couple of friends to help serve – especially if you know that they are happy to do so!
IF YOU’RE THE GUEST:
1. It’s always nice to bring a small gift for the hostess.
2. Take your place at the table and wait to be served.
3. Keep your purse or handbag on your lap or behind your chair but not on the table.
4. When the party’s over, always send a handwritten note of thanks to your host – preferably within a week.
1. Place napkins on your lap. If you need to leave the table, leave the napkin on your chair and not on the table.
2. No reaching across the table for anything. If you’d like something, ask someone to pass it to you.
3. It’s perfectly acceptable to eat with your fingers – no one eats sandwiches with a knife and fork – but anything that has the potential to be messy should be eaten with a fork.
`4. Remember that thick cream is for scones – not for tea.
5. Take small bites of the sandwiches no matter how tiny they are. Don’t cram a whole one into your mouth. Now is not the time for party pieces!
6. When eating scones or muffins, break off a bite-size piece, then put a small amount of butter and/or jam on it. If clotted cream is being served, a small amount can be dabbed on after the jam.
7. Don’t dip the sugar tong or sugar spoon into your tea if you are taking sugar.
8. Stir the tea with your teaspoon and then place the teaspoon on the saucer behind the cup.
9. If your tea is too hot, simply leave it on the table to cool. Don’t blow on it to cool the tea down.
10. Slurping is not acceptable!
11. And neither is dunking biscuits.
12. Whatever our American friends might say, nobody here sticks their little/pinky finger out when drinking tea from a teacup. Who does that???
This is of course a rough guide and rules are open to interpretation. The most important rules which go without saying is that everyone should be happy, comfy, well-fed and having fun!