We love to hear from our guests who join us at our tea tables! At our Monthly Themed Tea Parties we receive requests for many of the unusual recipes we use. Tea party recipes are great for unique and fun gatherings of all kinds. If you can’t find a recipe that you have enjoyed at one of our tea parties please send us an email request. [email protected]
This is a beautiful open face sandwich with sliced strawberries on top.
Mix together first 6 ingredients until thoroughly combined. Spread cream cheese mixture onto toasted bread. Garnish with three strawberries each. Recipe from TeaTime Magazine
Stewed Apples
This is a requested favorite. Although it is simply ideal for fall and winter breakfasts – we enjoy it year round because of the tart sweet flavors that compliment a simple egg dish any day!
Stir apples, butter, cinnamon, and dark brown sugar up in saucepan. Add about 1/4″ water to bottom of pan. Cook till just a little soft.
Can a tea sandwich really taste this good and be this good for you? We love this recipe and give many thanks to Shelley and Bruce Richardson for sharing this yummy sandwich in their recipe book The Tea Table. If you click on the link and you can see it for sale on our website.
Chop all ingredients (except bread) in a food processor to make a coarse paste. Season with salt and pepper. Spread on slice of hearty bread. Top with another slice. Trim all edges, then slice diagonally into four triangle sandwiches.
Sharp cheddar cheese and rolled out multi-grain bread make this rollup recipe easy, quick and tasty. The spread is good to make a couple of days ahead of time. This recipe makes a great tea sandwich and a great appetizer for parties.
Spiral Cheese Tasties
Combine all ingredients and store in refrigerator for up to 3 days. Trim crusts from bread. Roll bread flat with rolling pin. Spread cheese mixture over bread and roll into cylinder. Trim ends. Slice 1/2″ thick. From Tea Time Magazine
Shortbread Cut-Out Cookies
Preheat oven to 325°, beat sugar and butter until fluffy. Add almond extract and a dash of salt. Beat well. Add flour and stir until well-mixed. Stir in almonds. Roll out on a floured board to 1/4″ thickness. Cut with any cookie cutter.
Place cookies on an ungreased cookie sheet. Bake for 15-20 minutes. Cookies should not brown. Cool on a wire rack.
Add food coloring to tint. For a fall cookie we tinted orange and cut out into pumpkins!
This wonderful recipe is from A Year of Teas by Shelley and Bruce Richardson.
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.
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
Smoked Chicken, Tomato and Spinach Tea Sandwich
Dressing
Enjoy this syrup as a yummy sweetener for iced or hot tea.
Bring to a light boil and reduce heat. Simmer till sugar dissolves. As the liquid cools it will thicken just a bit.
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!
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.
Red Radish Tea Sandwich
We served this tasty tea sandwich at our 101st Birthday Tea Party March 2014. Several requests for this recipe!
We cut our bread into rounds and made them a circle sandwich. Mix cream cheese, butter, parsley, salt and pepper together.
Butter each slice of bread, spread a thin layer of the cream cheese spread. Serve open face, with a slice of radish on top and a garnish of parsley. Makes about 32 sandwiches. A Year of Teas at the Elmwood Inn
