Thursday, April 24, 2008

The Sweet & Savory of Yummy - Blog-a-Thon

The Blog-a-Thon continues this week with the topic of foods, either sweet or savory, that you might serve for Afternoon Tea. The request was for favorites.... well, that's a near impossibility! They are all favorites in my book! Each tiny morsel served at tea is unique and special for its own reason, and I find it impossible to pick a favorite! This was supposed to be the easy week for the Blog-a-Thon, but the suggestions and ideas are limitless, making it a bit difficult; so I'm choosing the easy route, and simply sharing what we served for SereniTea Wednesday yesterday. At Sweet Remembrances, we originally opened in 1990 as a private party place, where you had to have 10 guests or more to enjoy the tea room. As Afternoon Tea became increasingly popular, we started accepting reservations on Wednesdays and also the First Saturday of the Month; still by advance reservation, but for any number of friends 2, 3, 5. We vary the menu every Wednesday, and enjoy the changing seasons to provide a variety of flavors and colors.
SereniTea Wednesday - April 23, 2008

Rolled Asparagus Tea Sandwiches
Waldorf Chicken Salad Triangles
Banana Bread with Cream Cheese Filling
Pineapple and Kiwi Rounds
Roast Beef & Cheddar Spirals

Traditional English Cream Scones
Lemon Pecan Scones
Orange Slices & Strawberries
Mock Clotted Cream & Orange Marmalade

Petite Rose Decorated cupcake
Lemon Cream Filled Phyllo Cups
White Chocolate Brownies

Lemon Pecan Scones
2 c. flour
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
3/4 c. pecans
1 Tbsp. lemon peel, freshly zested
1-1/4 c. heavy cream
Combine dry ingredients. Add pecans and lemon peel. Add heavy cream, and mix until blended, but don't over mix. Knead lightly 3 - 4 times. Roll out dough, and cut into rounds. Yield: 12 scones. Bake 425 degrees for 13 - 15 minutes.
(Follow this link for the recipe for the Traditional English Cream Scones )

Pineapple Kiwi Cream Cheese Rounds
6 oz. cream cheese, softened
1-8 oz. can crushed pineapple, well drained
thin white bread, cut into circles
1 kiwi, thinly sliced and cut into triangles
Blend the cream cheese and pineapple until combined. Spread evenly on the bread circles. Garnish with kiwi pieces. These will keep well if placed on a cookie sheet, covered with a piece of wax paper, and then tightly covered with saran wrap, for several hours until your event.

Hope you enjoyed your Afternoon Tea!


La Tea Dah said...

Nancy, everything looks SO delicious! How I wish I could come for tea. It's on my 'dream list' of places to visit --- but you are so far away. Someday. . .

I love how your servings are dainty, yet filling (our local tea room's servings are so tiny that we all leave hungry yet). Your variety in color, texture, shape, and flavor is evident and your recipes sound so delicious! Thank you for sharing with us! And thank you for participating in our blog-a-thon!!!

You know, I think it would be really nice if you added a 'link' to the order form of your cookbook on your post. . . ;) I know others would be interested in purchasing a copy. I love my copy of your cookbook!


zetor said...

Your Lemon Pecan scones sound lovely. I like the way you displayed all the cakes on the stand, it all looks so pretty.

Grace Yaskovic said...

Oh My its Thursday are ther any leftovers??? It was a pleasure to visit your blog

Linda said...

Hold my place! I'm on the way for tea.

ellen b said...

Don't put any of that away! I'll be right over :)
thanks for the recipes...

Kathy said...

Your scones and the asparagus tea sandwiches look fabulous!
Kathy@ Mimi's Garden

Steph said... mouth is watering!!! Nancy, these are gorgeous works of food art!

Vee ~ A Haven for Vee said...

What lovely presentations for all those yummy looking foods! I wish that I could sit down and help myself, it all looks so great. Thank you for sharing...the lemon currant scones look fantastic, too!

Firefly Nights said...

Your presentation of what you serve is quite lovely.