Mother's Day Tea 2013 - the menu

Our annual Mother's Day Tea is now one for the memory books. The first course included individual cups with Herbed Spinach Dip and assorted fresh veggies.  The sweet little cups are actually meant for baking cupcakes, but the pretty floral pattern and die cut edge caught my eye.  I thought it might make a fun and different presentation for the starting course.

This next photo shows the sandwich course, plated and ready to be served.

The sandwiches included Pimiento Cheese on Pumpernickel tied with a garlic chive leaf, Roasted Red Pepper Hummus in a Phyllo Cup, a warm Boursin Cheese and Green Onion Stuffed Biscuit, Fresh Sweet Strawberry Bruschetta, an Apple, Rosemary and Blue Cheese Knot, and a Petite Phyllo Shell filled with Herbed Goat Cheese.

Angelica starting to serve the Scones and Fruit.  Our guests enjoyed Traditional English Cream Scones and White Chocolate Apricot Scones, always served fresh out of the oven.  A sampling of fresh fruit and assorted scone toppings completed the plate.

And the little trio of desserts featured an Italian Cream Cupcake, Coconut & Pecan topped Chocolate Cupcake, and a Tangy Lemon Filled Cookie.  Just the right size!




















Angelica and her mother helped waitress. Angelica lamented that she wants to come to the Mother's Day Tea, with her Mother, but sadly, she realizes she is probably the tea server again next year.  I suggested she try and make reservations next year.  We'll see what happens with that idea.  Hope everyone enjoyed a Happy Mother's Day!