Welcome to our seasonal tea party on The Daily Connoisseur. This time we are celebrating summer and you are cordially invited to join us.
I am using my treasured Victoria Magazine/ April Cornell Blue Roses Tea set for today's afternoon tea video. This tea set is so beautiful and such a joy to use. I love the study porcelain heft of the cups, yet it still looks dainty and beautiful.
We made a selection of seasonal treats for today's party (printable recipes are below). Before we get into the recipes, here are convenient links to everything shown in the video.
Featured in the video:
⚜️ Victoria Magazine Blue Roses Tea set
⚜️ Afternoon Tea book
⚜️ Blue and white striped half apron
⚜️ Pink pom-pom slippers
⚜️ My nail polish Londontown Ring Me JenniferS for 25% off
⚜️ Blue & White Churchill platter
⚜️ Electric kettle
⚜️ English tea strainer
⚜️ Vahdam Darjeeling loose leaf tea
⚜️ Old-fashioned sifter
⚜️ Boos block (large cutting board)
⚜️ Kitchen-Aid white mixer
⚜️ Copper measuring cups
⚜️ Buffalo check napkins
⚜️ Lenox butterfly meadow bowls
⚜️ Cake stands from Riverbend
⚜️ Cake stand with dome (Amazon)
⚜️ Antique style cake stand (Amazon)
⚜️ My filming camera *NEW*
On today's menu?
Let's start with the Zucchini Bread
Zucchini Bread
Yield: 2 Loaves
Prep time: Cook time: 50 MTotal time: 50 M
Ingredients:
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 tsp vanilla extract
- 2 cups grated zucchini
Instructions:
- Preheat the oven to 325 degrees F. Sift flour, salt, baking powder, baking soda, and cinnamon in a bowl. Mix eggs, oil, vanilla, and sugar in a mixing bowl. Add the sifted ingredients to the egg mixture and mix well. Stir in zucchini. Pour into two prepared (greased) loaf pans. Bake for 50 minutes or until a fork comes out clean.
The Salmon Mousse Cups are a recipe from Taste of Home. You can also find the printable recipe card below.
Salmon Mousse Cups
Prep time: Cook time: Total time:
Ingredients:
For the cups
- 3 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup all-purpose flour
For the filling:
- 8 oz cream cheese softened
- 1 cup cooked salmon chunks, or 1 cup canned salmon (bones & skin removed)
- 2 tablespoons chicken broth
- 2 tablespoons sour cream
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 2 tablespoons minced fresh dill
Instructions:
- In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. (Note: we do not have a mini muffin tin, so we made 12 larger cups)
- Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
- For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.
Our Egg Salad Tea Sandwiches are very simple, yet tasty. Feel free to add whatever ingredients you like to spice them up.
Egg Salad Tea Sandwiches
Prep time: Cook time: Total time:
Ingredients:
- 8 hard boiled eggs
- 1/4 - 1/2 cup mayonnaise
- 2 tsp paprika
- White sandwich bread
Instructions:
- Mash the hard boiled eggs with mayonnaise and paprika. Add chopped sweet pickles, if desired. Spread on sandwich bread. Cut the crusts off and cut into triangles.
The pièce de résistance comes form the Perfect Afternoon Tea recipe book. Behold Sponge Cake with Strawberries and Whipped Cream
Sponge Cake with Strawberries and Whipped Cream
Prep time: Cook time: Total time:
Ingredients:
- Cake:
- 1/2 cup sugar
- 3/4 cup flour
- 4 eggs
- Filling and topping:
- 1 pint heavy whipping cream
- 2 Tbs sugar (or to taste)
- 2 cups chopped strawberries
- Confectioner's sugar for dusting
Instructions:
- Preheat the oven to 375 degrees F. Beat the eggs and sugar until light and frothy. Sift the flour over this mixture and fold in with a metal spoon until incorporated. Pour into a greased and floured 8 inch round cake pan and bake for 30 minutes, or until the sponge feels springy to the touch.
- Let the cake cool slightly and then loosen the sides with a knife and release onto a cutting board. Slice the cake through the center to create equal halves.
- Meanwhile, make the whipping cream by mixing the heavy cream with sugar in a mixing bowl. Mix until stiff peaks form. Spread half of the whipped cream on the first layer of cake. Top with strawberries. Add the top layer of cake and repeat by adding whipping cream and topping with strawberries. Finally, dust confectioner's sugar over the top.
I hope you enjoy today's video.
News
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Hi Vicki, this is the perfect time to try it. Come back and let us know how it turns out! I am excited for your bedroom and bathroom remodel too!
Thank you for joining us for today's video. I hope you enjoyed our afternoon tea for summer. I'll see you soon! What's on your afternoon tea menu?
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