Apricot and Pimento Cheese, Yum!
My craft circle auctioned off another tea this past November and it was so much fun putting together the menu for 20 ladies to enjoy.
I love tea foods; savories, sweets, the scones, the jam and clotted cream and of course the different kinds of teas I like to try. For this tea we served Georgian Village and Versailles Blend. One of my favorites is a Green Walnut tea and an Almond Cookie tea both of which I buy from the Tea Embassy in Austin (online). We gave those teas as part of their favors they picked up on their way home. I like to add in a little Amuse Bouche for an opener. In case you didn’t know an Amuse Bouche is a little bite that is meant to show the chef’s style. A little mouth amuser. I first had one in NYC and before that I had never heard the term. This made the perfect little bite to go with the Blackberry Thyme Champagne Cocktail we served.
We used my pre-WWII Noritake china which I have about 50 sets of salad plates, cup and saucer and I love to mix-match the tables with the different patterns. It looks so pretty on lace and crocheted table cloths, tiered trays and all the little dishes that hold the milk, sugar cubes, and Devon cream and jam for the scones. (See all the pictures below of our tea party.)
We also had little party favors of paper tea pots filled with samples of tea and a little tea infuser and a lady from The Woodlands made us the most beautiful cookies. I cannot take credit for the cookies because I would never have the patience to make these; they are truly a work of art. I had a lot of help from a few ladies from our craft circle group. Hope you enjoy looking at the pictures.
Below is the menu we served to the ladies:
Blackberry Thyme Champagne Cocktail
Date with Blue Cheese and Proscuitto
Mushroom Turnovers in Cream Cheese Pastry
Shrimp and Mango Pintxos
Cucumber Flower Sandwich
Roast Beef Rose on Baguette/Arugula Leaves
Goldenrod Finger Sandwich
Egg Said with Smoked Salmon and Capers
Heart Shaped Italian Cream Cake with Sugared Rose Petals and Pistachios
Chocolate Espresso Bites
Orange & Goldn Raisin Scones
Clotted Cream and Strawberry Jam
Georgian Village and Versailles Blend
We used my “love letter” napkins under some of the floral arrangements; authors — James Joyce, Mark Twain, D H Lawrence, John Keats, and Jack London. I love the napkins and always looking for a place to use them.
The roast beef flower sandwiches have a new horseradish sauce that I will update on the blogged recipe I posted a while back. The mushroom turnovers have a cream cheese pastry and are on the blog under “hot appetizers” and the cucumber sandwiches were just beautiful. I used my cucumber spread with a slice of cucumber, then a viola on top and a very thin slice of cucumber folded in fourths.
The Golden Rod sandwich to the left, pumpernickel bread with egg salad, smoked salmon, micro greens, capers, pickled shallots and a few dried flower petals. The Mango Shrimp Pintxos is posted here on the blog and consist of smashed peas with a little wasabi added, slice of mango and a grilled shrimp on top.
Italian Cream cakes topped with sugared rose petals (I made these) and some chopped pistachios and coconut, Espresso Bites and Raspberry Pavolovas with raspberries and fresh mint.
The favors were these beautiful decorated cookies that we had made and little tea pot boxes with two samples of tea and a heart shaped infuser spoon.
Up close look at the cucumber sandwich.
If you have any questions about the tea or recipes, please email me; I will be glad to help.
Goldenrod Tea Sandwiches
Pimento cheese ingredients:
- 1/2 lb. very sharp cheddar cheese grated (not pre-grated)
- 1/2 lb. American Cheese
- 4 oz. cream cheese softened
- 1/4 c. mayonnaise 4 Tbsp. sweet pickle juice
- 2 dashes cayenne pepper
- 1 whole seeded jalapeño finely minced
Apricot filling ingredients:
- 1 c. dried apricots coarsely chopped
- 2 c. water
- 1/2 c. sugar
- 8 oz. cream cheese
- dash of salt
- wheat and white bread
- Mix all ingredients in a food processor until bended. Mixture should slightly lumpy. Refrigerate. (I used my Kitchen Aid mixer with paddle)
Add water to the apricots and cook over medium heat until softened. Add sugar and continue to cook until some of the apricots gin to dissolve. Cool. If there is any water remaining, drain off. In a food processor, mix the cream cheese, apricots and dash of salt. Refrigerate.
To assemble take one slice of wheat bread spread with apricot filling, top with a slice of white bread and spread the white bread with pimento cheese and then top with second slice of wheat bread. Trim the crust and slice into 3 rectangles or 4 square sandwiches.
Recipe from "A Tea For All Seasons" Elmwood Inn in Perryville, Kentucky
In the picture I used two slices of white and one slice of wheat. I decided I liked the look better with two wheat and one white so that is why the recipe doesn't reflect what the picture looks like.