Summer Afternoon Tea

When it’s too hot to do anything strenuous, it is the perfect time to have an afternoon tea. It can even be a ‘last-minute’ tea with just a phone call to several friends . . .

The table was set with an assortment of pretty cups and saucers, small plates and summer flower paper napkins. The centerpiece was a sprinkling can full of strawberries with assorted tea “trinkets” and candles on the table.

More recipes below on this page:

Spring Salad with Cheese

Turkey-Spinach Wrap

Apricots Stuffed with Cheese, Cranberries & Almonds

Cucumber Towers Filled with Crabmeat

SpicyTomato Aspic with Shrimp

Chicken Stuffed Jumbo Shells

Strawberry Angel Dessert
The pocketbook favors were simple and easy to make. Cut a pocketbook shape out of pastel card stock and stick a colored sticky pad (available at the dollar store!) inside. Finish it off with a pretty flower sticker. Every one gets to take something home!

Tea Party Scramble game (above)

Tea Party BINGO game (left)
click to enlarge
Simple games are always enjoyed by everyone. Have your games printed and on the table along with a pencil for each person. As the tea is progressing, suggest they pass one of the games around and they can work on it as they are eating and talking. This creates lots of laughing and interaction. (Two ideas are shown here). The Tea Party Scramble consists of items used at a tea party that must be unscrambled. For the Tea Party Bingo I used candy hearts for markers.
A "Tea bag Sampler" is another simple, easy-to-make favor. (See picture). Cut a piece of card stock 6 1/2" long by 3 inches wide. Fold up the bottom edge 1/2 inch and put a single staple in the middle. Fold the top down so it just fits into the bottom. (This will look like a pack of matches). Put a pretty sticker on the front and on the inside. The one pictured here was drawn and painted. On the inside, attach a tea bag with the words, You're my cup of tea.

Photos here show the team bag sampler closed and when open. Click to enlarge.
Plan a menu that is workable for YOU. Do the shopping and then make as much as you can the day (or two days) before the tea. I find it helpful to set the table the night before the tea also. Following are some recipes that were served.
SPRING SALAD WITH FETA CHEESE
Bag of spring salad mix
Small can of mandarin oranges, drained
Sliced almonds
Feta cheese
Raspberry walnut vinaigrette

Put few oranges and sliced almonds on a plate of salad mix. Top with feta cheese; drizzle with dressing.

TURKEY-SPINACH WRAP

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Tomato or spinach tortilla - spread with garden vegetable cream cheese Put a layer of thin-sliced turkey, spinach leaves, strips of sweet red pepper on tortilla. Tightly roll up tortilla from bottom edge. Wrap roll in plastic wrap; refrigerate at least 1 hour but no longer than 24 hours. Trim uneven ends. Cut rolls in slices.

APRICOTS STUFFED WITH CHEESE, CRANBERRIES AND ALMONDS

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Soft whole dried apricots (2 per serving)
4 oz. package cream cheese, softened
1/4 cup dried cranberries
1/4 cup slivered almonds, chopped

Mix cream cheese, almonds and cranberries together. Put into small plastic bag. Cut _ inch off 1 corner of bag. With your fingers, open apricots along one side so they resemble partially open clamshells. Pipe about 1 teaspoon cheese mixture into each apricot.
CUCUMBER TOWERS FILLED WITH CRABMEAT
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Make crabmeat salad, using 1 can crabmeat and mayonnaise to moisten. Take a thin cucumber and cut it into 3 inch lengths. With a sharp knife, cut down sides so it ends up looking like a square. Remove some of center seeds and top with spoonful of crabmeat. (See picture)
SPICY TOMATO ASPIC WITH SHRIMP
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2 envelopes gelatin, softened in 1/2 cup cold water. Simmer together for 15 minutes: 2 cups tomato juice, 1 tsp.salt, 1 tsp. powdered sugar, dash cayenne pepper, and celery salt, 1 tsp. horseradish, bay leaf and celery leaves. Strain; add softened gelatin and 1 tbls. lemon juice. Cool; pour into lightly greased molds.
CHICKEN STUFFED JUMBO SHELLS
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Make or buy chicken salad. Add some halved red or green grapes to it along with some chopped pecans or walnuts. Cook jumbo shells (1 per person) until just done. When cool, stuff with chicken salad.
STRAWBERRY ANGEL DESSERT
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1 angel food cake, torn or cut into small cubes
2 small pkgs. strawberry jello
1 1/2 c. boiling water
1-10 oz. pkg. frozen strawberries in syrup,
thawed
1-12 oz. can evaporated milk

In large bowl, dissolve jello in boiling water. Stir in strawberries and evaporated milk. Refrigerate until gelatin mounds, about 30 minutes. Beat mixture until light and fluffy, 5-6 minutes. Fold cake cubes into mixture. Spoon into ungreased 13 x 9 pan; refrigerate until firm, about 1 hour. To serve, cut in squares and top with whipped cream or cool whip and a fresh strawberry.

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