Autumn is here, and in some parts of the country, the weather is still warm enough for a fall-themed outdoor tea party. Whether outdoors or indoors, just a few changes to the décor and menu takes a traditional “tea” from summertime to autumn. Here’s some ideas for autumn-themed tablescapes to get you started. The really great thing about it is that a lot of the decorations are right outside your door - twigs and small branches, colorful leaves, acorns and pinecones. Add a few pumpkins and gourds and twinkling lights and you’ve set the mood for a seasonal autumn party that everyone will enjoy. Remember the main ingredient for any tea party: keep it simple, relax and have fun!
A couple of autumnal tea time recipes you may want to add to your menu:
Sweet Potato Scones:
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg, lightly beaten
1 cup mashed sweet potatoes
1/3 cup buttermilk
Other seasonal menu ideas are slices of apple (dipped in lemon juice to prevent them from turning brown.) Serve the apple with a sharp cheddar cheese or brie. Or, you may want to replace summertime traditional tea party favorites, like cucumber sandwiches, with an apple and cheddar sandwich:
Ingredients:
1 crisp apple, Fuji is a good choice
Very sharp cheddar cheese, sliced thin
2 ounces cream cheese
2 tablespoons spiced apple jam or jelly
Pinch of powdered cloves
4 slices thin white bread
Mix together the cream cheese, cloves, and spiced apple jam.
Spread on one side of all 4 slices of bread.
Arrange the sliced cheddar on 2 slices of bread.
Add the drained apple slices (sliced very thin)
Top with the remaining 2 slices of bread. Remove the crusts using a long thin sharp knife.
Cut them into quarters diagonally.
Makes 8 servings.
Sweet Potato Scones:
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg, lightly beaten
1 cup mashed sweet potatoes
1/3 cup buttermilk
In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on a baking sheet lightly coated with nonstick cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm. Makes 8 scones.
Other seasonal menu ideas are slices of apple (dipped in lemon juice to prevent them from turning brown.) Serve the apple with a sharp cheddar cheese or brie. Or, you may want to replace summertime traditional tea party favorites, like cucumber sandwiches, with an apple and cheddar sandwich:
Ingredients:
1 crisp apple, Fuji is a good choice
Very sharp cheddar cheese, sliced thin
2 ounces cream cheese
2 tablespoons spiced apple jam or jelly
Pinch of powdered cloves
4 slices thin white bread
Mix together the cream cheese, cloves, and spiced apple jam.
Spread on one side of all 4 slices of bread.
Arrange the sliced cheddar on 2 slices of bread.
Add the drained apple slices (sliced very thin)
Top with the remaining 2 slices of bread. Remove the crusts using a long thin sharp knife.
Cut them into quarters diagonally.
Makes 8 servings.
Until next time, enjoy your autumn tea-time party!
