VINTAGE PATISSERIE TEA PARTY TIPS
Angel Adoree owner of Vintage Patisserie gives us some tea party pointers…
Hostess with the mostess Angel Adoree is owner of the wonderfully quirky and nostalgic UK catering company Vintage Patisserie and author of our top coffee table read ‘The Vintage Tea Party Book’ (an imaginative journey on how to create the perfect tea party). Angel and her team of glamorous clad ladies are our one stop for throwing the ultimate vintage inspired soiree.
Taking excerpts from the fantastical ‘The Vintage Tea Party’ book, here are some of her top tips for planning the ultimate tea party and a few yummy recipes to try out along the way…
Send a hand-written invitation
I’ll never tire of receiving a handwritten invitation. I get a little kick of adrenaline as I open the envelope, not knowing what’s to come. It makes me smile to know someone has taken the time to hand write something and include me. That personal touch should be the start of your journey too. You can download some ready-made invitations from the Vintage Patisserie website.
Tea party props checklist
Essentials: Teapots, teacups and saucers, dessert plates, cake plates, cake stands, milk jugs, sugar bowls, glassware and jugs, dessert forks, knives, teaspoons, serving spoons.
Non-essentials (fun added extras!): Vintage card games, dominoes, draughts (boards and pieces), taxidermy, Union Jack, World War II memorabilia- especially flags, tins, candle holders, gramophones, cameras and anything weird and wonderful that catches your eye!
Preparation is key: Kitchen Atmosphere:
Here are my tips for ensuring your party goes to plan and that you enjoy the entire process:
1. On the day of your gathering, make sure you are organized and that you know what your cooking timeline is. Always give yourself 25 per cent extra time.
2. If you are catering for the masses, ask your friends to help. It will be fun and the perfect chance to catch up on the latest goings-on.
3. Make sure your hair is prepped. All vintage hairstyles start with some sort of curl, and leaving it for the day gives it the best chance.
4. Wear a headscarf for style (and hygiene purposes) and put your best cooking music on to feed your soul. You should now be ready!
Angel sporting her head scarf
As for the spread here are some tasty recipes from my book…
BUNTING BUTTIES RECIPE
Afternoon tea is not complete without a plate of dainty, freshly made crust less sandwiches. I like to use a variety of fillings, ranging from the traditional (such as egg mayonnaise, or ham and mustard) to something a bit more modern (such as radish, smoked salmon or roast beef). You must always use the freshest bread – as sandwiches have to be pillow soft – and real salted butter. I like to stick with tradition and serve my sandwiches in triangles, but feel free to experiment ; you can cut them into squares or fingers, or even serve them as open sandwiches trussed up as bunting!
THE PERFECT EGG SANDWICH
6 free-range eggs
6 tbsp mayonnaise
salt and black pepper
25g (1oz) butter, at room temperature
12 slices of soft bread (white or brown)
1 tub of mustard and cress
1. Place the eggs in a saucepan of cold water. Bring the water to boiling point, remove from the heat immediately, cover with a lid and leave to stand for 13 minutes. Transfer the eggs to cold water to stop the cooking process.
2. Once cooled , peel the eggs, then finely chop them up. Mix with mayonnaise and season to taste.
3. Butter the bread, then spread the egg mayonnaise over 6 slices. Sprinkle with the mustard and cress and top with the remaining bread slices. Cut off the crusts with the serrated bread knife, cut each round diagonally into 4 sandwiches and serve immediately.
RARE BEEF and HOMEMADE HORSERADISH SANDWICHES
25g (1oz) butter, at room temperature
12 slices of soft white bread (white or brown)
6 tsp Horseradish Cream (see below)
6 slices of rare roast beef
For the horseradish cream….
100g (3½ oz) finely grated horseradish
150ml (5fl oz) crème fraiche
1 tbsp red wine vinegar
salt and pepper
1. To make the horseradish cream, combine all the ingredients thoroughly in a mixing bowl. This sauce keeps for several days in the refrigerator.
2. Butter the bread, the spread a thin layer of horseradish cream on the 6 slices. Top with the roast beef, spread with more cream, then cover with the remaining bread slices. Cut off the crusts with a serrated bread knife, cut each diagonally into 4 sandwiches and serve immediately.
LEMON SCONES WITH LAVENDER CREAM
This is a delicious citrus twist on a classic scone recipe. I like to keep my scones looking rustic , so I hand-roll the dough into small balls. As an alternative to (or as well as) the lavender cream, these scones are super served hot with clotted cream and my quick strawberry jam.
PREP: 20 MINS
COOKING: 12-15 MINS
325g (11½ oz)
175ml (6fl oz) thickened cream
a little egg and/or milk, for glazing
200g (7oz) red food colouring
100g (3½ oz) caster sugar
Strawberry jam (to serve)
For the lavender cream…
200ml (7fl oz) double cream
200ml (7fl oz) crème fraiche
1 tbsp lavender honey
handful of culinary lavender, for sprinkling
1. Preheat the oven to 375 degrees (350 degrees gas). Line 2 baking sheets with nonstick baking paper. Sift the flour into a large bowl. In a separate bowl combine the lemonade and cream, then fold this together with the flour.
2. Divide the dough into 20-24 small balls and place on the prepared baking sheets, leaving about 2.5cm (1in) between them. Glaze with egg, milk or a mixture of both. Add a few drops of red food colouring to the sugar and sprinkle over the scones. Bake for about 12-15 minutes or until pale golden and cooked through. If you like your scones to have a soft crust, cover them with a clean tea towel for 1 minute after removing them from the oven.
3. For the lavender cream, fold the cream, crème fraiche and honey together and sprinkle with the culinary lavender. Serve with the warm scones and strawberry jam.
Fri, June 8, 2012
by Hope Gough filed under