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Posted 12 December 2012 - 02:36 PM
I will be hosting a High Tea early in the new year and i need to come up with a menu that isnt too difficult/time consuming. Its at 2pm so im thinking just desserts rather than sandwiches.
So far ive come up with:
Scones w/Jam and Cream
Little Lemon Cheesecakes
Mini Cupcakes - Few different flavours
Id like about 8 different varieties if possible not sure what else i can add. Anyone got any nice petit four ideas? All need to be able to be eaten in a mouthful or 2
Posted 12 December 2012 - 03:23 PM
High tea usually involves something savoury too. It does help with all the other sweet foods. If you want 8 choices, I'd have at least 2 of them as savoury options.
I like to make mini quiches/frittatas (usually vegetarian) and some finger/ribbon sandwiches. Definitely cucumber sandwiches as one option and I whip my butter for that extra touch of luxe. I get requests for my chicken and mayo sandwiches and will usually either make a roast beef and horseraddish, smoked salmon and dill or egg and cress sandwich as well.
And maybe another sweet addition to your list like a friand or chocolate brownie or madeleines. I personally don't think cupcakes are 'high tea-ish' but that's just my opinion.
Then you have something chocolate (brownies), something plain (scones), something citrus-y (cheesecake), something biscuit-y/dry (madeleines/shortbread), something rich (caramel tarts - add some fleur del sel flakes on top to jazz it up), something fanciful (macarons) and something savoury. Anything else is a bonus.
Posted 13 December 2012 - 11:00 AM
Can i have your chicken sandwich recipe?
Posted 13 December 2012 - 11:30 AM
Mini eclairs or profiteroles filled with cream and topped with chocolate - you can bake them in advance and freeze, just pop them in oven to crisp up on the day then fill.
Pretty much any slice recipe can be cut into dainty little bites.
I think you need a few savoury things - its not high tea without smoked salmon sandwiches.
Posted 13 December 2012 - 11:54 AM
Cubes or balls of watermelon with a sliver of mint on top, served in a minature patty pan. Strawberries dipped in melted chocolate and served in a patty pan are also simple and well received. These are a bit lighter than a lot of sweet things too.
You also need cucumber and cream cheese finger sandwiches on white bread.
I also like finger sandwiches made with white bread one side and brown on the other. For the filling mash up tuna with whole egg mayonnaise and very finely sliced spring onion.
Posted 13 December 2012 - 07:09 PM
Agree with having something savory - my faves are:
Nigella's potato cakes with smoked salmon (like a blini but much tastier and easier)
Chicken mayo sandwiches as well
- what the pp suggested with choc dip strawberries, they always disappear
- gourmet travelers pistachio and white chocolate cigars.
Posted 13 December 2012 - 07:35 PM
We are using a caterer for our 10yr wedding anniversary party in a few months and she gave me the following list to select from:
Fruity Macaroon Trio
Traditional Scones with Jam & Cream
Classic Melting Moments
Honey Macadamia Tartlets
Chocolate Baby Cakes
Banana Baby Cakes
Vanilla Bean Panna-cotta
Petit Quiche Lorraine
Pumpkin & Fetta Arrancini Balls
Cucumber & Labna Finger Sandwiches
Corned Beef & Pickle Finger Sandwiches
Tomato & Basil Bruschetta
Smoked Salmon Crostini
Avocado Salsa Tartlets.
Posted 13 December 2012 - 07:47 PM
Just to add, one thing I did for a high tea was to take some mini chocolate cups and pipe some chocolate mousse into them. They were the first things eaten!
Posted 13 December 2012 - 08:11 PM
Can i have your chicken sandwich recipe?
It's really easy that friends don't believe my recipe. I had one insist on watching me make it to see if there was any secret ingredients LOL. The only trick is to use the freshest ingredients possible.
I poach a chicken breast and allow to cool. Then chop finely. Mix with finely chopped celery, shallot, mayo, mustard, salt and pepper. Mix until combined. If I happen to have any nice ripe ones, I will add some diced avocado and mix gently. Then spread on the bread.
I make tripe decked finger sandwiches, alternating white and whole meal. So, either white, brown white or brown, white, brown. Cut the crusts off and then cut into 3 'fingers' using a sharp serrated knife (so it doesn't squish).
My 'tricks' are: I poach the chicken in home made stock with half an onion, carrot stick, celery, bay leaf, parsley stalks and pepper corns; I only use the heart of the celery for the filling so it is tender and isn't as strongly flavoured; I use a French mustard that has smaller grains and a smoother taste, I use a whole egg mayo, and the avo has to be perfectly ripe (not too soft but ripe enough for flavour).
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