There's nothing more enchanting for a child than an afternoon tea party. Whether it's tea with the Queen of Hearts and the Mad Hatter or a tea party on the ceiling, it's a great theme for girls and boys, too, if you adjust the party for the individuals.
Bring a friend!
If the kids are young enough, send invitations with bears on them and specify it to be a party for both children and their most cherished stuffed friend. If it's for girls, you could ask them to bring their most beautiful hat and buy or make invitations decorated with hats, or invite their dolls to attend.
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Another great angle would be Beatrix Potter and her host of little characters. Having Flopsy, Mopsy, Cottontail and Peter as the guests of honor would go over big with any wee people and they also know that Winnie the Pooh has tea with Rabbit every afternoon. As a child, I often wanted to have a tea party with Puff the Magic Dragon and that would be a fun idea as well as a prince and princess tea. Most childhood classics, in fact, could be adapted to this party idea.
After you've decided on a theme and the perfect invitations, you can focus on decorations. A table covered with a cloth and a teapot with cream and cubes of sugar is a great beginning. Dollhouses or pop-up picture books of dollhouses will delight everyone. Pictures and stuffed animals all around will bring peals of laughter and signs pointing the way to the Hundred Acre Wood or A Mad Tea Party can be placed over doorways.
Favors, etc
Little books can be offered as favors as well as small stuffed characters that correlate with the theme. Cardboard crowns make a lovely favor and blue hair ribbons are nice for girls from Wonderland. Music could range from classical to popular children's songs as long as it's relaxing. Some tea party hostesses pull out long, old-fashioned dresses from the attic and fasten them up in back to tailor to each little lady. Earrings, perfume and glitter lotion add sparkle to such an elegant affair.
The games can get very creative, too. A treasure Hunt to Mr McGregor's garden, "through the looking glass" or an indoor game of croquet with plastic or sponge balls are just a few ideas along with reading a story or acting one out. Little dormice painted on cardstock could be fashioned into place cards.
The food, finally, is the crowning glory to your gathering. Miniature scones and biscuits with blackberries and cream; shortbreads, tiny cakes, tea cookies, finger sandwiches and tarts are perfect ideas for your tea. The tea, itself, is very important and today there are so many varieties to choose from that children would love that you could serve two or three flavors. Blackberry, apple-cinnamon, honey-vanilla chamomile and raspberry are just ideas to begin with. Add some honey, lovely whipped butter, jam, fresh flowers and you'll have an afternoon they'll never forget.
Following are recipes for your enchanting tea party. May the magic linger for all of you!
Tiny Tarts
Ingredients:
1 cup flour
1/2 cup cream cheese
1/2 cup butter, softened
Pinch of salt
Directions:
Preheat an oven to 400 degrees F. With an electric mixer, beat together all ingredients. Shape into 24 balls and refrigerate 30 minutes. Spray a
miniature muffin tin with non-stick spray. Press the balls into the bottom of each tin. Bake 18 minutes. Cool completely. Fill with a tablespoon of lemon curd and top with half strawberry, several blueberries, raspberries or blackberries.
Lemon Curd
Ingredients:
Grated peel from 3 lemons
1/2 cup of lemon juice
3/4 cup sugar
Pinch of salt
3 whole eggs
3 egg yolks
1 stick of butter cut into cubes
Directions:
On the top of a double boiler, combine the peel, sugar, juice, eggs and yolks. Whisking constantly over medium heat, allow to thicken -- about 10 minutes. Turn the fire off, and whisk the butter in piece by piece. Chill thoroughly. Fill tartlet shells or serve with shortbread and fruit.
Miniature Scones
Ingredients:
1-1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick cold butter cut into cubes
1-1/4 cup oats
1 cup dried cranberries, raisins or chocolate chips
1 egg
1/3 cup half and half or milk
1 egg mixed with 2 tablespoons milk for egg-wash
Sugar for sprinkling
Directions:
Preheat oven to 375 degrees F. Mix the flour, sugar, baking powder and salt. Cut in the butter until the mixture is coarse and crumbly. Stir in the oats and dried fruit or chocolate chips. Add the egg and stir with a wooden spoon. Add the cream and stir gently. Do not over mix. Turn out on lightly floured surface and form an eight-inch circle. Place on baking sheet on parchment or waxed paper. Cut into 12 wedges and separate a bit. Brush with egg wash and sprinkle with sugar. Bake 25 minutes until golden.
Biscuits and Blackberries with Cream
Ingredients:
4 oz butter, cold and cut into pieces
1 cup of sugar
2 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
Buttermilk - enough to make a dough
1 egg beaten, with 2 tablespoons of milk for an egg-wash
Sugar for sprinkling
Directions:
Preheat oven to 350 degrees F. Mix together the flour, salt and baking powder. Cut the butter into it until it resembles pea-size lumps. Add the sugar and stir in the buttermilk, one half cup at a time, until the mixture holds together as a dough. Turn out onto floured surface and knead lightly. Cut with biscuit cutter and place on baking sheet on top of parchment or waxed paper.
Brush the top with egg wash and sprinkle liberally with sugar. Bake 15 minutes or until golden brown. Serve warm with fresh or thawed berries and fresh whipped cream.
Russian Tea Cookies
Ingredients:
2 sticks of fresh, softened butter
1-1/2 cups of powdered sugar
2 cups all purpose flour
1/4 teaspoon salt
1 cup chopped pecans
Directions:
Preheat your oven to 325 degrees F. In a bowl, beat butter and a half cup of powdered sugar until fluffy. On low speed, beat in the salt, flour and pecans to make a dough. Flour your hands and break off pieces about a tablespoon size. Roll into 1-inch balls. Place on baking sheet on parchment or waxed paper. Bake until the cookies are lightly golden -- about 15 minutes.
While still warm, roll them in another half cup of powdered sugar. Sprinkle or sift the remaining powdered sugar when cool to completely coat. Serve with tea.
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About the author: Kerry Buckley is a certified chef, writer, instructor and a mother of twins. She owns Prima Vera Catering and Culinary Classes and lives in the Pacific Northwest. She can be reached at kdbuckley@msn.com.
