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.
Cucumber Smoked Salmon Rounds
Ingredients
- 1 cucumber, sliced
- herbed cheese
- smoked salmon
- dill
- zest of lemon
Instructions
- 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.
Chocolate Pecan Fudge
Ingredients
- 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
Instructions
- Grease a rectangular cake pan and place parchment paper on the bottom (optional).
- Place all of the chocolate, marshmallow creme, and pecans into a bowl.
- 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.
- 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.
Cranberry Scones
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the cranberries and orange zest with white sugar and set aside.
- 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.
- 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.
- Bake in the oven for about 25 minutes, or until done.
Caramelized Onion Roast Beef Tea Sandwiches
Ingredients
- 1 onion
- extra virgin olive oil
- butter
- roast beef luncheon meat
- white bread
- horseradish sauce
Instructions
- 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.
- 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.
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