Birthday Tea Part Two: The Food
Nov. 21, 2010 9:08 am
Updated: Nov. 22, 2010 1:08 pm
Two weeks have passed since my husband and I hosted a tea party to celebrate our triplet's third birthday and my mother's birthday, and I'm still thinking about the wonderful food! On top of what I made, my mother made three different stuffed phyllo appetizers:
one with a spanakopita filling, one with a garlic, shrimp and cream cheese filling and with pesto and cream cheese (I know it was her birthday but YOU try telling her not to bring anything.). My sister-in-law brought a fruit tray with a fluffy cream cheese
dip, my grandmother made egg salad finger sandwiches and brought dill pickles and pickled carrots, my mother-in-law made a vegetable tray, beautiful pinwheel salmon sandwiches and a few trays of cookies, my aunt made mini apple spice muffins, and my uncle
brought a cheese tray.
For my part, I made the Peanut Butter and Jelly Sushi Rolls, because my children are all obsessive with peanut butter. I also made
Pizza Pinwheels with homemade cresent dough and ham and cheese tortilla pinwheels for the children. I made
Creamy Dill Cucumber Toasties, some topped with smoked salmon instead of cucumbers, as well as Mark's English Sausage Rolls, some with apple butter instead of mustard aimed
at the adults. I assembled all but the toasties the day before the party, and made the toasties the morning before.
What would a tea party be without scones? Of course I made way more than we needed and we ate them for days afterwards. I tried to make a nice variety to suit everyone's tastes. The first recipe was for a more traditional raisin
World's Best Scones! From Scotland to the Savoy to the U.S.
. These really are wonderful. I tend to shy away from things titled World's Best, as my high expectations are often unjustified, however, these were soft, sweet and somewhat biscuit-like and lasted the best; 4 days later these were still just as delectable
as they were fresh. The second flavor that I chose was
Lemon Scones, as my mother loves all things lemon. I added a squeeze of fresh lemon juice to these and cut them into flower shapes. These are a great match to a steaming cup of Lady Grey tea. I decided to make
Maple Walnut Scones because they are my favorite. Toasting the nuts makes these taste really walnutty and beautifully cuts the sweetness of all that sugar in the glaze. I also made
Gingerbread Scones and found them only so-so. They had a lovely spice but were too cakey for my tastes.
I really enjoyed making the food for this and trying out some new recipes. I've discovered several keepers!