On Monday, we hosted the Mother and Daughter Tea. It was lots of fun, and we ended up having 28 people. Annie did a lovely job with the decorations, and our friend Rachel's cheerful help was much appreciated. Our friend Jessica made two kinds of scones, plain and cranberry walnut, which we served with lemon curd and mock clotted cream. The savory course included radish tea sandwiches, cheese crisps, stuffed eggs, and spinach phyllo triangles (phyllo pastry filled with feta cheese, spinach, and onions). Our dessert plate consisted of brownies, date blondies, Greek lemon-herb cookies, and cream puffs. I really enjoyed baking all our tea food. We provided four tea selections, as well. The teas were Bengal Spice, Tropic of Strawberry, Vanilla Apricot White, and Scottish Breakfast, which is my personal favorite. Everyone seemed to have a good time, and we stayed up late talking about the experience.
Here are two of Annie's lovely tea tables. We enjoy using our collection of antique teacups and table linens. It adds to the charm of having a tea.
The puffs are waiting for their cream as they cool on the counter. Mmmm!
These delicious-looking pastries are the spinach phyllo triangles, hot out of the oven. They were surprisingly easy to make.
This is what our kitchen looked like after the tea. I don't think there was a bit of empty counter space in the whole kitchen. We left the clean-up for the next day, because it was late.
The tea was great and I had so much fun! Thanks for allowing me to help. Are you going to share some of those delicous recipes?
ReplyDeleteThank you for helping, Rachel! We couldn't have done it without you. Which recipes do you want?
ReplyDelete~Jill
Everything looks delicious. I would like the recipe for the spinach phyllo trianges, especially since you said they were easy to make.
ReplyDelete