Are you looking for ideas for Christmas Afternoon Tea decor and menu? It’s that time of year when we think of all the people in our lives and what gift we could give them to show them how special they are to us. Treating them to a special Holiday Tea in your home would be enjoyed by all.
You have already decorated for the holiday so all that’s needed is setting the table for Tea. Add a Christmas Cracker at each place setting to add a note of English tradition and fun to the event.
In this post I will share recipes for a Christmas Afternoon Tea with friends. I always serve two teas with my events. One for the savory courses and one with the dessert course. A delicious tea for the savory courses is Keemun Panda #1.
A lovely holiday dessert tea is Vintage Christmas Black Tea
Holiday Tea Menu
Orange Cream Scones
2 ½ cups all-purpose flour
½ cup plus 2 tablespoons Sugar, divided
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, cut into pieces
1 tablespoon fresh orange zest
2/3 cup plus 1 tablespoon heavy whipping cream, divided
½ teaspoon orange extract
1 recipe strawberry curd (recipe follows)
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper. Set aside.
In large mixing bowl combine flour, ½ cup sugar, baking powder and salt. Using a pastry cutter, cut butter into flour mixture until mixture resembles coarse crumbs. Add orange zest, mixing well. Set aside.
In a small mixing bowl combine 2/3 cup cream and orange extract. Add cream mixture to flour mixture, stirring just until combined. (If mixture seems dry, add more cream 1 tablespoon at a time, until a dough forms.)
On a lightly floured surface, roll dough to ½ inch thickness. Using a 2 1/4“ round fluted cutter, cut 12 cones. Place scones on prepared baking sheet.
Brush scones with remaining 1 tablespoon cream and sprinkle with remaining 2 tablespoons sugar.
Bake until lightly browned, 180-20 minutes.
Serve with Strawberry Curd.
1 (16 oz.) package frozen sliced strawberries in syrup, thawed
½ cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
3 large egg yolks, lightly beaten
¼ cup butter, cut into pieces
In a food processor or blender, puree strawberries until smooth. Strain through a fine sieve. Reserve 1 cup strawberry puree, and discard remainder.
In a heavy saucepan, combine sugar and cornstarch. Add strawberry puree, lemon juice, and egg yolks. Cook over medium heat until thickened, 5-7 minutes, whisking constantly.
Remove from heat, and gradually add butter, whisking until melted
Strain into a plastic container. Cover top of curd with plastic wrap to prevent curd from forming a skin while cooling. Cool to room temperature.
Refrigerate for 4-6 hours before using. Store in an airtight container in the refrigerator for up to 2 weeks.
Ham and Mandarin Orange Tea Sandwiches
4 slices pumpernickel bread
½ cup ground cooked lean ham
1/8 cup finely-chopped celery
1 ½ tablespoons mayonnaise
8 mandarin orange sections
Combine ham, celery and mayonnaise in a bowl. Mix well. Remove crusts from each slice of bread and cut into diamond shapes. Spread a layer of the ham mixture over each slice of bread and garnish with fresh parsley and orange sections. Makes 8 open-faced sandwiches.
Cucumber Tea Sandwiches
4 slices dill bread
English Cucumber, peeled and sliced very thin
Salt and Pepper
Fresh Parsley, chopped
Cut bread into rounds, then spread with butter. Top half of the rounds with thin-sliced cucumber. Sprinkle with salt and pepper. Top with second dill bread round. Spread mayo along the side edge of sandwich and roll in chopped parsley.
Egg Salad Tea Sandwiches
8 slices oatmeal bread
4 hard-boiled eggs, finely chopped
¼ cup mayonnaise
3 Tablespoons celery , finely chopped
2 teaspoon fresh chives, finely chopped
½ teaspoon prepared mustard
salt & pepper to taste
Combine all ingredients in mixing bowl until well-blended. Using a cookie cutter, cut bread slices into a Christmas Tree shape. Spread Egg mixture on one slice of oatmeal bread, cover with second slice of oatmeal bread.
Victoria Jam Cake (one of Queen Victoria’s favorite desserts)
1 ½ cups Flour
1 ½ teaspoon Baking Powder
½ teaspoon Salt
2-3 teaspoons lemon peel, finely grated
¾ cup Butter of Margarine, softened
¾ cup Sugar3 Eggs
½ cup Seedless Strawberry or Raspberry Jam
Combine flour, baking powder, salt and lemon peel together and set aside.
Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in flour mixture. Spread batter evenly into 2 round 8” greased cake pans. Bake at 350 degrees for 20-25 minutes. (Cake should spring back when touched lightly.)
Cool in pans for 10 minutes, then invert onto wire racks, cool completely. Assemble cake on plate by putting layers together with jam in between.
Lay a paper doily on top and sprinkle with powdered sugar. Remove doily carefully, leaving sugar design.
Please share your Holiday recipes and ideas with me. I would love to see your posts and pics.
Cheers to a Cuppa!