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!