Each year my woman's group, the Dedham Junior Woman's Club, holds a lovey English tea complete with china, silver and fabulous tea accouterments to celebrate the woman in our lives. A proper English tea is one of my favorite rituals that I love to sample where ever I travel. I've taken tea in London, Bermuda, the Huntington Library, the Ritz and more. When my daughter was little we had a Mother/Daughter holiday tea and cookie swap with everyone wearing their party best. Still the Dedham Junior Woman's Club Tea is my favorite! Held at the colonial Allin Congregational Church in historic Dedham, the location sets the mood for a elegant tea. The tea is served on club members cherished china with one club member sharing her amazing collection of silver to serve delectable delicious dainty tea sandwiches and delicate petite pastries. A highlight of the tea is the raffle table brimming with an assortment of gift baskets, plants, items for children and more, raffled at the end of the tea.
Since this is to fete woman all the funds raised go to woman's issues, this year donations will be made to Team Mind Out over Matter(a team in the Boston Komen three day walk for the cure) and the Woman's Lunch Place in Boston. What could be more perfect celebrating woman by donating to two wonderful woman's causes.
Not only do I love to take tea but to make tea sandwiches. Each year I find more wonderful recipes to whip up for my favorite tea. Tea sandwiches are fun to make, especially adding embellishments to decorate. I am sharing three great recipes with you all to try and encourage you to have your own wonderful tea even if it is just for two or four!
Roast Beef Sandwiches with Kalamata Mustard Butter
1/2 cup butter, softened
1/2 cup chopped Kalamata olives
1/4 cup Dijon mustard
1 tablespoon chopped fresh Italian parsley
1/8 teaspoon ground black pepper
10 slices whole wheat bread*
1/4 pound thinly sliced deli roast beef
Garnish: fresh chives, blanched
Using food processor, combine butter, olives, mustard, parsley, and pepper. Pulse until mixture is combined but still chunky.
Spread Kalamata Mustard Butter on each bread slice. Top half of bread slices with thinly sliced roast beef. Place remaining bread slices on top of roast beef. Trim crust from bread, and cut into finger sandwiches.
Wrap each sandwich with blanched chive and tie in know. Trim ends of chives if necessary.
Freeze bread before use to make it easier to cut.
Shrimp Mousse with Saffron Aioli in Phyllo Cups
1/2 pound large shrimp, cooked, peeled and deveined, tail removed
1 ( 8-ounce) package cream cheese, softened
1/2 butter, softened
1 cove garlic, minced
1 tablespoon chopped chives
2 (2.1) package frozen phyllo shells, thawed
baby shrimp for garnish
Using food processor, combine cream cheese, butter, garlic, chives. Pulse until combined. Add shrimp and pulse until coarsely chopped.
Spoon mixture into phyllo shells. Drizzle with Saffron Aioli and garnish with baby shrimp.
1/2 cup mayonnaise
2 tablespoons heavy whipping cream
1/2 teaspoon Dijon mustard
Pinch of saffron
1 clove garlic, minced
In a small bowl combine all ingredients and mix well.
Watercress and Goat Cheese Tea Sandwich
16 thin slices cinnamon-raisin bread*
2 (5 1/2-ounce) logs soft fresh goat cheese, softened
1/2 cup chopped watercress leaves
5 tablespoons unsalted butter, softened
3/4 cup finely chopped toasted pecans
*Freeze bread for easier cutting
In a medium bowl, mix goat cheese and watercress. Spread mixture evenly over 8 bread slices. Top with remaining sliced bread.
Carefully cut the crust from each sandwich. Cut into tea sandwiches or use decorative cookie cutters.
Roll cut edges of each sandwich in the softened butter. Dip butter edges of sandwiches into pecans, gently pressing the pecans into the butter.