Alright, so I decided to throw an afternoon tea party the other day. You know, one of those proper ones. And let me tell you, the food side of things, that’s where I really got stuck in. It’s a bit of a production, but totally worth it when you see it all laid out.
Figuring Out the Food Mountain
First off, I had to plan what exactly to serve. There’s a sort of unspoken rule, or at least a tradition, for these things. You’ve got your sandwiches, your scones, and then your cakes and pastries. Usually, you see them on one of those tiered stands, which I did end up using. Makes it feel all official.
For quantities, I was thinking, okay, sandwiches first. I aimed for about four little sandwiches per person. No one wants a giant sandwich at afternoon tea, right? Little triangles or fingers are the way to go. And variety is key, so I planned for two or three different fillings. Keeps things interesting.
Then, scones. You just can’t have an afternoon tea without scones. It’s like, the law. I figured one good-sized scone each, or maybe two small ones if you’re feeling ambitious. And they absolutely, positively must come with clotted cream and jam. Some people do a savory scone too, which is an idea, but I kept it classic this time around. Maybe next time for the savory ones.
And finally, the cakes and pastries. This is where you can really have some fun. I planned for one or two little pieces per person. If you’re doing two, it’s a good shout to have one that’s quite rich, and another that’s a bit on the lighter side. You know, balance.
Getting Down to Business: The Making Of
So, the day before, I started the prep. It’s less stressful than trying to do it all on the day.
The Sandwich Saga:
- I got all my fillings ready. Cucumber, of course – super thinly sliced. Egg mayo. And a smoked salmon with cream cheese. Classic choices, can’t go wrong.
- Then it was assembly line time. Spread the butter right to the edges, stops the bread from going soggy. Layered the fillings.
- Crusts off! This is non-negotiable for me. Makes them look so much daintier. Then I sliced them into those neat little fingers and triangles I was talking about. Covered them up tight so they wouldn’t dry out.
Scone Central:
- I actually baked the scones on the morning of the party. Nothing beats a fresh scone. I have a simple recipe I always use. They puffed up nicely.
- While they were cooling, I got the clotted cream out of the fridge to soften a bit, and put some good strawberry jam into a little bowl. Honey is another option some folks like, but jam and cream is the winner for me.
Sweet Treats Time:
- For the “rich” option, I went with mini chocolate eclairs. A bit fiddly, I won’t lie, making the choux pastry and the filling, but they look impressive.
- And for the “simple” or lighter option, I made a lemon drizzle loaf cake. Sliced it up. That zingy lemon is always a crowd-pleaser.
- I also had some fresh strawberries, a few slices of cucumber, and some cherry tomatoes on hand. Just a few bits to scatter around the plates, make it look fresh and add a pop of color. Little things like lettuce leaves can also work as a bed for sandwiches.
Don’t Forget the Tea!
And of course, the tea itself. This is an afternoon TEA party, after all. I got out my best teapot, the proper cups and saucers. It just adds to the occasion, doesn’t it? Made sure I had milk, and some sugar cubes with tongs – feels a bit fancy. A full tea service really makes it.
So yeah, it was a bit of an effort, all that prepping and baking. But when I finally arranged everything on the three-tiered stand, it looked fantastic. Sandwiches at the bottom, scones in the middle, and all the sweet stuff on top. Everyone seemed to really enjoy the food, and that’s the main thing. Good food, good company, and a good cuppa. Can’t beat it.
