Spicy Pimiento & Cheddar Tea Sandwich
We served this sandwich at our Downton Abbey Christmas Tea and also the Epiphany Tea. Makes a hearty appetizer. We also call it the Spicy Cherry Pepper & Cheese!

• 2 cups shredded extra-sharp cheddar cheese
• 1 8oz package of cream cheese, softened
• 1/4 cup pimientos, drained
• 2 Tablespoons mayo
• 1/2 tsp Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• pumpernickel bread

In a medium bowl, combine all the ingredients except the bread. Cover and chill until ready to use. Add more hot sauce or cayenne pepper for a spicier flavor.
Evenly spread the cheese mixture on one slice of bread, then top with the second slice or top. Cut off crusts. Serve immediately or chill in a sealed container with slightly damp paper towels covering the sandwiches.

We served this pretty savory at a Harvest Tea Party. The green of the spinach makes a very pretty presentation and works well as an appetizer.

• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 8 oz cream cheese
• 4 oz feta cheese
• 3 cups fresh chopped spinach
• 2 garlic cloves, minced
• 4 oz roasted red pepper
• 1 tablespoon finely chopped crispy bacon
• 1/4 teaspoon hot pepper sauce
• chopped parsley or cilantro
• 1 loaf dark pumpernickel bread (we used marbled pumpernickel and rye)

Stir curry and cumin in a small dry skillet over medium heat until fragrant, about 45 seconds. Remove from heat. Combine cream cheese, feta, spinach, garlic and roasted red pepper in a food processor. Blend until pureed. Add curry mixture, bacon and hot sauce. Blend once again. Season to taste with salt and pepper, then transfer to a covered container and refrigerate.
Assembling sandwiches:
Flatten bread with a rolling pin. (we spread a thin layer of butter after flattening) Spread curry mixture on bread. Trim off crusts and roll into a log. Cut diagonally. Each roll will make 2-3 sandwiches. Spread recipe makes about 48-60 rolls. Recipe from The Tea Table by Shelley and Bruce Richardson

Roasted Carrot Soup
An extra special soup we found in Tea Time Magazine. We served this yummy soup at our Tea on the Farm September 2013 tea party.

• 1 pound carrots, peeled and chopped
• 1 cup celery, peeled and chopped
• 1 1/2 cups yellow onion, chopped
• 3 cloves fresh garlic, chopped
• 1 teaspoon salt
• cayenne pepper to taste
• 1-2 cups chicken broth
• 1/2 cup heavy whipping cream
• 3 Tablespoons fresh grated Parmesan cheese
• olive oil

Combine carrots, celery, onion, garlic, salt and pepper – toss with a little olive oil. Roast at 425° F, on a cookie sheet covered with parchment paper for approximately 30 minutes or until vegetables are tender.
Blend vegetables with some of the chicken broth until smooth. Add Parmesan cheese, cream and remaining chicken broth until desired consistency. I used more of the chicken broth and less of the cream. This soup can be served hot or cold.