Last week my husband, our 2 dogs and myself packed up and went to Austin for the week. One of my dear friends got married last weekend but we decided to go the week before to spend time with my three sisters that live there. We had a blast! We ate a TON, did lots of fun “austin-y” things, SUP boarded, ate at my older sisters awesome food truck, and just enjoyed time with my family. 🙂
In a family of all girls we get to enjoy very girly things most of the time! One thing that we have made a tradition and really enjoy is having tea parties together. My sisters and niece started many years ago and have tried to keep the tradition going. We dressed up, had fancy food, fancy tea, the whole works!
The tea started with a delicious watermelon gazpacho and mimosas, next cucumber sandwiches, smoked salmon sandwiches and a lovely chicken salad, then scones and jam, and we finished off with cupcakes, blueberries and cream cookies, strawberry hand pies, lemon curd cake and lemon curd cake. Yes, lots and LOTS of food.
I don’t have all the recipes from the tea but I will share a few with you!
7 slices of white bread
2-3 oz. cream cheese, softened
With a rolling pin flatten each piece of bread. Cut using a biscuit cutter, I made mine small enough that I could make one sandwich out of one piece of bread. Spread a very thin layer of cream cheese on bread, cut cucumbers into thin slices and place on cream cheese. Top with remaining piece of bread.
That’s it! Very simple and a very refreshing sandwich!
Vanilla Bean Scones
We ate these with clotted cream and cherry blackberry jam (recipe coming soon!) and they were delicous!
3 cups all-purpose flour
2/3 cup sugar
5 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, chilled
3/4 cup heavy cream
2 vanilla beans
Preheat oven to 350 degrees.
Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir caviar into cream. Set aside for 15 minutes.
Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.
Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.
Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.
Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
3 cups powdered sugar, sifted
1/2 cup milk
1 vanilla bean
dash of salt
Split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Whisk until completely smooth.
One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
Some more pictures from the tea….