Lavender and Lace Tea
Written by Rachel, Posted in Thoughts
I love weddings. I loved my wedding. I love this time of the year because I’m reminded of the fall of 6 years ago when I was getting ready to be married. This year, in addition to our anniversary that’s coming up in a few weeks, my brother-in-law is going to marry his wonderful fiancé.
My mom-in-law and I thought it would be fun to throw a bridal shower and tea for my future sister-in-law. So we planned and shopped and cooked and carried tables and decorated with so much lace… And it turned out to be a really lovely tea.
I was mostly in charge of the food. We bought a few things, like scones from Top of the Hill Produce (so yummy – I’m glad I didn’t insist that we make them ourselves), and a few little things like nuts and chocolate covered cookies, and mom made some chocolate covered blackberries. I made 5 different Tea Sandwiches. Some took very little effort, some were a little more work (and made me cry, because I had to cut so many onions). It was a bit of a daunting task. I realized I’d never been the main cooker for so many people! There were 20 women attending the tea. All-in-all, I was happy with the result and got some nice compliments on the sandwiches. I think my favorite was either the Walnut and Caramelized Onion, or the Roasted Fig.
Here’s a little look at the tea. We held the event at Shinn Photography‘s studio (where I used to work). It turned out exactly as I’d imagined it would. I’d say it was a success.
Husband made this wonderful sign. No computer used – all freehand. He’s talented. And, really nice to help with a shower he wasn’t going to attend… He even did all the hand-washable dishes after! Â
Food, ready and waiting for our guests to arrive.
Nametags
Mismatched tea cups and plates with silver spoons. Lemon curd for the scones. Fresh flowers from a neighbor’s yard.
Our lovely guests.
Now there’s less than a month until the happy couple is married! I’m pretty excited. We got to spend the rest of the weekend with them. It was really nice time.
Here are the Tea Sandwiches that I made.
Happy Eating!
Cucumber Tea Sandwiches
Last modified on 2012-09-26 22:05:26 GMT. 0 comments. Top.
| Cucumber Tea Sandwiches |
- 2 containers Boursin spreadable cheese
- 14 slices of white bread
- 1 cucumber, seeded and chopped in small pieces
- Mix together the cheese and cucumber and spread on bread.
- Top with a second slice of bread.
- Cut in triangles, quarters, or fingers.
Makes 7 sandwiches total.
If left to sit overnight, it will probably become a bit watery (because of the cucumber). You can mix the water in, or just drain it. It didn’t make our sandwiches soggy.
Smoked Salmon Tea Sandwiches
Last modified on 2012-09-26 22:05:22 GMT. 0 comments. Top.
| Smoked Salmon Tea Sandwiches |
- 2 – 4oz. packages smoked salmon, finely chopped
- 1 oz. capers, drained
- 12oz. (1 1/2 pkgs) cream cheese
- 14-16 slices white bread
- Mix cream cheese until spreadable (if desired the cheese can be left at room temperature for a while to soften, then mixed).
- Mix salmon with capers and cream cheese. Spread on bread.
- Top with a second slice of bread.
- Cut in triangles, quarters, or fingers.
You could use leftovers to make a Savory Stuffed French Toast.
Makes 7-8 sandwiches total.
Roasted Fig Tea Sandwiches
Last modified on 2012-09-26 22:05:18 GMT. 0 comments. Top.
| Roasted Fig Tea Sandwiches |
- 14 figs, chopped
- 1 T olive oil
- pinch salt
- 1/8 t pepper (or to taste)
- 12oz. (1 1/2 pkgs) cream cheese
- 14 slices white bread
- Toss figs with olive oil, salt, and pepper. Bake at 350F for 15-20 minutes, or until figs are lightly roasted.
- Let figs cool.
- Soften cream cheese and mix with figs. Add a little more pepper if desired.
- Top bread with mixture and top with a second slice of bread.
- Cut into triangles, quarters, or fingers.
You could use leftovers to make Stuffed French Toast, or Baked French Toast.
Makes 7 sandwiches total.
Walnut and Caramelized Onion Tea Sandwiches
Last modified on 2012-09-26 22:05:13 GMT. 0 comments. Top.
| Walnut and Caramelized Onion Tea Sandwiches |
- 6 onions, diced
- 1 C walnuts, roughly chopped
- 2 T honey
- 2 T brown sugar
- 1-2 T olive oil
- salt
- pepper
- 12oz. (1 1/2 pkgs.) cream cheese
- 14-18 slices of white bread
- Heat pan, add oil. When oil is hot, add onions, honey, salt, pepper, and sugar.
- Cook over medium-low heat for about 45 minutes, or until the liquid has evaporated and the onions are caramelized (brownish, tender, sweet).
- Mix with softened cream cheese and walnuts. Add salt and pepper if desired.
- Top bread with onion mixture. Top with another slice of bread.
- Cut into triangles, quarters, or fingers.
The onions bothered my eyes a lot, because of the quantity. If you can get past that, this is a really yummy sandwich!! One trick I’ve discovered for peeling is to peel them under running water. Helps a little with the crying. 🙂
The filling would also be a good chip or cracker dip. It could be good added to scrambled eggs.
Mushroom, Ham, and Rosemary Tea Sandwiches
Last modified on 2012-09-26 22:05:08 GMT. 0 comments. Top.
| Mushroom, Ham, and Rosemary Tea Sandwiches |
- 3 packs/boxes of mushrooms, chopped
- 1 C ham, chopped
- 1 T fresh rosemary
- 14-16 slices white bread
- 12oz. cream cheese
- salt
- pepper
- 2 T olive oil
- Heat pan, add oil. When oil is hot, add mushrooms and rosemary. Cook over medium or medium-low heat for about 20-30 minutes, or until mushrooms are tender, and liquid has evaporated.
- Combine mushrooms, cream cheese, ham, salt, and pepper.
- Top bread with mixture, and top with another slice of bread.
- Cut into triangles, quarters, or fingers.
Any extra filling could be great added to an omelet, or scrambled eggs, or to a savory Baked French Toast, or Stuffed French Toast.
