Victorian Tea Party: Time for Tea

After all of our hard work at making paper roses and doing Bluework, we were ready for tea!!  The menu this year was overall the best yet! We could not stop eating the amazing food, and the company was not bad either!!

Sisters Madlyn and Macy

Dilled Chicken Salad

(adapted from Scott Stevens)

4 c. cooked, shredded chicken

2 stalks celery, finely diced

2-3 T. dried dill (to taste)

1 c. mayonaise

2 t. lemon juice

2 T. Dijon mustard

2 t. salt

fresh ground pepper

Mix chicken, celery and dill in a bowl.  Whisk mayonnaise, lemon juice, Dijon mustard,

salt and pepper in a separate bowl.  Toss to combine dressing and chicken; 

fill mini pastry puffs with chicken salad. Serve immediately.

Our tea choices for the day were Rhubarb Cream and Blue Sapphire.  They were both lovely.

Blueberry Almond Scones

2 c. all-purpose flour

1 T. baking powder

1/4 t. salt

1/4 c. sugar

1/2 c. (1 stick) salted butter, cubed

3/4 c. blueberries (if frozen, thaw and dry well)

1 1/4 t. almond extract

1 c. heavy whipping cream, plus more if too dry

Preheat the oven to 375. Combine the dry ingredients in a medium sized bowl.  Add the dry

ingredients, along with the cubed butter, to the bowl of a food processor. Pulse a few times until the butter is in very small pieces.  Transfer the mixture back into the first bowl and the heavy cream and almond extract. Stir just until combined.  Add a little more cream if needed. Turn it out onto a lightly floured surface; knead about 3 times.

Separate the dough into sections - 2 rounds for making large scones and 4 rounds for making 

smaller ones.  Cut each round into 8 wedges and place them two inches apart onto a 

baking sheet lined with parchment paper.  Gently press 3-5 blueberries into the tops of each wedge.

Bake for 13-15 minutes for larger scones and about 10 minutes for smaller ones.

This recipe makes 16 large scones and 32 small scones. They can be frozen and reheated

with very good results.

Minted Butter Cucumber Sandwiches

(adapted from www.your-cup-of-tea.com)

1/4-1/3 c. loosely packed fresh mint leaves, chopped finely

3 T. butter, softened

3 T. cream cheese, softened

2 seedless cucumbers, cut into thin slices

Salt and Pepper to taste

8 slices, white bread

In a small bowl combine the mint, butter and cream cheese; stir the mixture until

it is combined well. Sprinkle with salt and pepper - taste.  Add more if desired. Thinly slice the 

cucumber and let them drain on paper towels.

Spread all of the bread slices with the butter mixture. Pat the cucumbers dry and then

add them to four of the bread slices.  Top with the remaining bread slices. Trim off crusts

and cut each sandwich into 4 smaller square sandwiches.

Laura Beth trying the Blue Sapphire tea.

Blackberry Butter

(adapted from The Deen Family Cookbook)

Makes 1/2 c.

6 T. butter, softened

2 T. blackberry jam

1 t. lime zest

Beat ingredients together with an electric mixer.  Refrigerate, covered, until needed.