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]
Lemon Mousse Tartlets
Preheat oven to 325°
Combine above ingredients and press into mini cheese cake pans (about 1/2 way up sides)
Soften gelatin in water – let stand about 15 minutes. In another bowl, combine sugar, lemon zest, lemon juice, egg yolks, and vanilla. Whisk over medium heat until mixture thickens. Approximately 160°
Add into this mixture softened gelatin. Whisk until smooth about 1 minute. Chill.
Beat cream until foamy – gradually add powdered sugar and beat till soft peaks. Add lemon extract. Fold cream into cooked/chilled lemon mixture in 4 batches. Combine well.
Chill at least 3 hours. Spoon into prepared gingersnap shells. Fresh raspberries on top.
We found this wonderful recipe in Tea Time Magazine from May 1, 2007.
Making the Perfect Iced Tea
Fun additions can jazz up your tea! Consider these options for every day or that special party…
Lemon Cucumber Sandwich
After slicing cucumbers, roll single layer into sheets of paper towels. Dry out as much liquid as possible from cucumber.
Mix other ingredients well. Spread onto bread slices and place cucumber between. Cut crusts off and into desired shape.
Another triple gold winner from the 2011 “I love herbs!” Harvest Tea. We paired lavender scones with the smooth taste of our Provence Rooibos.
Follow instructions on the scone mix. Before adding the heavy whipping cream mix in the lavender. Prepare and bake as directed on package.
Indoor S’Mores Cheesecakes
Preheat oven to 350°. Combine first 4 ingredients. Press into mini cheesecake pans, Bake for 3 minutes. Set aside. Increase oven to 375°.
Beat cream cheese till smooth, gradually adding sugar and cocoa. Beat in eggs one at a time. Stir in vanilla and melted chocolate. Fill graham cracker crusts, about 2/3 full. Bake for 6-8 minutes till set. Cool on rack for 20 minutes.
Freeze for 1 hour. Just before serving add 1 large marshmallow on top and broil until lightly browned. Serve immediately.
Curry Apple Chicken Salad
Mix sour cream, may, salt, lemon juice, curry powder. In a different bowl combine apples and chicken. Mix creamy mixture, apples and chicken together. Cover and refrigerate. We enjoy this on raisin bread but will be good on just about anything.
Delicious and easy! Can be made ahead and kept frozen until ready to use.
In mixing bowl, combine first five ingredients. Beat until smooth. Stir in chicken, onion, and celery. Shape into 1″ balls and roll in almonds. Chill for two days or freeze up to one month. Makes 3 1/2 dozen. Brenda found this recipe in A Year of Teas by Bruce Richardson
Double Chocolate Walnut Cookies
Served along with Apple Crumble Bars these cookies pack a power punch of decadent chocolate. Another favorite from Tea Time Magazine!
Combine flour, cocoa, baking powder and salt – set aside.
Cream butter, brown sugar and sugar till fluffy. Add and combine egg and vanilla, gradually add flour mixture. Stir in chocolate and walnuts.
Bake at 375° for approximately 8-9 minutes, till edges are crispy. Cool on baking sheet for 1 minute before transferring to cooling rack. I like to line my baking sheet with baking liners.
Heat 1/4 cup heavy whipping cream. Add approximately 1/2 cup chopped semi-sweet chocolate. Let stand till chocolate melts. Whisk till thick and smooth. Frost top of cookie & sprinkle with chopped walnuts.
Terrace Avenue Inn Egg Cups
A signature dish that we love to serve with fresh scones, fresh fruit and premium tea!
Preheat oven to 350° and butter ramekins. Place 2-3 tablespoons of sauteed meat in each ramekin. Add 2 eggs to each ramekin – piercing the egg yolks. Salt and pepper to taste. 1 last dollop of butter (about a teaspoon) on top.
Place ramekins in a baking dish with about 1/2-1″ space between each one. Pour 1/2″ of boiling water into the baking dish. Cover with foil Bake for 20 minutes. Check if egg whites are set. If not bake another 1-2 minutes.
Be sure to visit our website! The Terrace Avenue Inn
White Bean with Pesto Soup
In heavy pot over medium heat – heat up olive oil. Add first four ingredients and cook until vegetables are soft. About 6-8 minutes. Add tomatoes, beans, and desired amount of chicken broth. Salt and pepper to taste. Before serving add a dollop of pesto on top.
Pesto
Blend pesto ingredients in food processor, adding 1/2 cup olive oil after blended. Pesto is drizzled on top of hot soup.
