# Christmas tea # Spode Christmas Tree

Christmas Afternoon Tea Vlog | Daily Connoisseur


A Christmas Tea... what a delightful way to spend the afternoon. In today's video I'm sharing my Christmas tea menu with you. These recipes are so easy and make an impressive spread.

I worked with Riverbend Home on this video to showcase their beautiful selection of Spode Christmas Tree china. What a dream collaboration for The Daily Connoisseur. 

Spode Christmas Tree China was designed in 1938 by English designer, Harold Holdway, who was asked to design a Christmas pattern for the American market. What an absolutely charming design he made. 

Spode dinnerware is high quality and is made to last. Riverbend has given The Daily Connoisseur audience code DCHOL10 for 10% off. 

Not only does Riverbend Home carry beautiful Christmas china, but they also carry beautiful table linens, faux floral arrangements, and so much more. 

🎄 Featured in today's video 🎄
Riverbend Home holiday shop DCHOL10 for 10% off
My nail polish Londontown Vendetta JenniferS for 25% off
Capsul block bracelet JENNIFER15 for 15% off
Simple Loose Leaf Tea - Flavor used: Blood Orange (rooibos)

Cucumber Smoked Salmon Rounds


  • 1 cucumber, sliced
  • herbed cheese
  • smoked salmon
  • dill
  • zest of lemon


  1. These are so easy to make and refreshing to enjoy. Simply slice a cucumber, add a dollop of your favorite herbed cheese, place a small amount of smoked salmon on top, and top with dill and lemon zest.
Created using The Recipes Generator

Chocolate Pecan Fudge


  • 4 cups white sugar
  • 1 pinch salt
  • 2 tsp vanilla
  • 2 Tbs butter
  • 1 (12 fl oz) can evaporated milk
  • 1 to 2 cup chopped pecans
  • 1 (12 oz) package chocolate chips
  • 1 chocolate bar (1 oz... I use Hershey's)
  • 2 cups marshmallow creme


  1. Grease a rectangular cake pan and place parchment paper on the bottom (optional). 
  2. Place all of the chocolate, marshmallow creme, and pecans into a bowl.
  3. Meanwhile, on the stove, stir together the sugar, salt, butter, vanilla, and evaporated milk. Stir over low heat until well combined. Then bring to a boil (watching it carefully) and cook for 5 more minutes. 
  4. Pour the hot syrup over the chocolate mixture and mix until all of the chocolate is melted. Pour the fudge into the prepared pan. Allow to cool and then place in the refrigerator for a few hours or overnight. 

Created using The Recipes Generator

Cranberry Scones


  • 2 cups flour
  • 1/4 cup brown sugar
  • 1 Tbs baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chilled butter, diced
  • 1 cup fresh cranberries, chopped
  • 1/3 cup white sugar
  • Grated zest of one orange
  • 3/4 cup half and half 
  • 1 egg
  • Heavy cream for brushing the tops of the scones


  1. Preheat the oven to 375 degrees F. 
  2. In a small bowl, combine the cranberries  and orange zest with white sugar and set aside.
  3. Stir together flour, brown sugar, baking powder, and salt. Work the butter into the mixture until crumbs form. Add the cranberry mixture. Mix, but don't over handle. 
  4. In a mixing bowl, beat the half and half and the egg. Pour this into the flour mixture. Knead lightly 3 or 4 times. Pat the mixture on a floured board and cut as desired. You can use a biscuit cutter, or slice the scones into triangular shapes. Brush some heavy cream on top of each scone. 
  5. Bake in the oven for about 25 minutes, or until done. 
Created using The Recipes Generator

Caramelized Onion Roast Beef Tea Sandwiches


  • 1 onion
  • extra virgin olive oil 
  • butter
  • roast beef luncheon meat
  • white bread
  • horseradish sauce


  1. Place a few tablespoons of extra virgin olive oil and a pat of butter in a large skillet and allow the butter to melt. Chop an onion into thin slices and cook on medium low until caramelized, stirring frequently. This could take up to 30 minutes. 
  2. Lay out your bread according to how many portions you need. Spread prepared horseradish sauce on the bread (both sides), add caramelized onions and roast beef. Cut off crusts and cut into triangles or rectangles. 
Created using The Recipes Generator


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Comment of the Week

Choosing Optimism writes, "I decided to start IF on Dec 1. My problem is also the evening snacking. I do NOT feel like you are doing anything “extreme” or weird...actually, that’s a NORMAL eating schedule! When did we (me included!) pick up this idea that we have to eat all. the. time? Reminds me of a George Carlin skit “when did we get so thirsty?” about how we never used the leave the house with food & drink and now we’re afraid of going to the store without bottled water. 🤣 Anyways, I typically eat breakfast at 7:30, lunch around 12n, and dinner at 4. I do not plan to change my meal times, I’m simply cutting out the late evening snack I have around 8:30-ish. I know this will make a huge difference over time. Thanks for sharing. I appreciate your inspiration! :)"

I loved your comment and found the George Carlin quote to be very funny! That is a very clear way to explain the 16:8 method. Thank you!

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FTC: This post is not sponsored. I use affiliate links, including Amazon affiliate links. The Spode Christmas China was sent in collaboration with Riverbend Home for a feature in today's video. 

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