We set both ends of the long table with symmetric white floral arrangements, three tiered servers, trays of strawberry tarts, creamer and sugar sets, and scone toppings: clotted cream, lemon curd, apricot jam, and chutney cheese spread.
Smoked Salmon Rolls
Cucumber Watercress Sandwiches
Egg Salad-Avocado Double Stacks
Prosciutto-Wrapped Goat Cheese Stuffed Dates
Fresh Tomato Tarts
Clotted Cream, Lemon Curd, Apricot Jam, and Chutney Cheese Spread
Classic Cream Scones
Black Pepper and Onion scones
Red and White Pinwheel Cookies
Fresh Strawberry Tarts
Miniature Black Forest Cakes
We tailored the menu to indulge the hostess’ preference for savory food over sweets. This being afternoon tea, though, at least three kinds of cookies is a usual. Dainty Driscoll organic berries topped buttery tart shells, for a stunning burst of scarlet red to harmonize with her family china.
The chocolate quotient was filled by miniature chocolate cherry cakes. Avid readers of this blog and Rose’s blog know how much we adore the combination of deep chocolate and delicious cherry. Browse a trove of cherry and chocolate recipes on our website:
As a gal who caters near and far, logistics are always pertinent to the party. In this instance, I had to “MacGyver” up two three tiered servers at the last moment. (We have Mr. Vazquez to thank for introducing us to the world of MacGyvering in which we use our skills to make something out of nothing, like MacGyver repeatedly did in his 1980’s-90’s television show.) Luckily, I have my trusty Soquel antique/junk store favorites I could rely on for inexpensive serve ware. Most importantly, I have a skilled, accommodating brother who is willing and able to quickly make any necessary changes to anything from wood to metal to plastic. Thanks Peter!
Flowers from Trader Joe’s and Rudy’s rose garden.