Spill the Tea: The Logistics

Even though I’m sure you all know how to make a ham and cheese sandwich, I still provide all the necessary steps for every component of this set up!

The Recipes

Yield: 4 Servings

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Tea Sandwiches

Ingredients

Curried Chicken Salad Sandwiches

• 2 boneless, skinless chicken breasts
• 1 cup mayonnaise 
• 1 tablespoon curry powder 
• Salt to taste
• 4 slices of whole grain bread

Ham and Cheese Sandwiches

• 8 slices of honey baked ham
• 4 slices of Swiss cheese
• Mayonnaise 
• Grey Poupon Mustard 
• 4 slices of whole grain bread

Cucumber Sandwiches

• 1 cucumber, peeled 
• 1 tablespoon finely chopped dill
• 1 teaspoon mayonnaise 
• 3 tablespoons cream cheese, softened
• Salt to taste
• 4 slices of white bread 

Instructions

Curried Chicken Salad Sandwiches

1. In a large pot, boil salted water over high heat. Once the water is at a boil, place chicken breasts in. Lower heat, cover and simmer for 10 minutes, until the chicken breast registers 165 degrees. 
2. Remove chicken from water and allow to cool. Once cooled, shred chicken with two forks. 
3. Add mayo and curry powder to shredded chicken. Salt to taste. 
4. Make two sandwiches with the chicken salad. Remove the crusts and cut each sandwich into four triangles or the shapes of your choosing. 

Ham and Cheese Sandwiches

1. Spread one layer of mayo on two slices of bread and one layer of mustard on the other two slices of bread. 
2. Place 4 slices of ham and 2 slices of cheese on top of the mayo, then top with the other pieces of bread. 
3. Remove the crusts and slices each sandwich into four strips or the shapes of your choosing. 

Cucumber Sandwiches

1. In a small bowl, combine softened cream cheese, dill and mayo. Salt to taste.
2. Thinly slice cucumber.
3. Spread a thin layer of the mayo/cream cheese mixture on two of the bread slices. Then top with 2 layers cucumber slices. Top the cucumber slices with the other piece of bread.
4. Remove the crusts and cut each sandwich into four strips or the shapes of your choosing.

Yield: 4 Servings

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Mini Lemon Tarts

Ingredients

For the Crust:

• 1/4 cup unsalted butter
• 1/2 cup all purpose flour
• 2 tablespoon sugar
• Pinch of salt
• 1/4 teaspoon vanilla

For the Curd:

• 1 1/2 teaspoons lemon zest
• 1/3 cup of lemon juice
• 1/4 cup sugar
• Pinch of Salt
• 2 egg yolks
• 1 egg 
• 2 tablespoons unsalted butter

Instructions

For the Crust:

1. Preheat oven to 300 degrees.
2. Using a stand mixer or hand mixer, cream butter. Then add in sugar, followed by the vanilla. Add flour and salt and mix until combined. Refrigerate the dough for 30 minutes. 
3. Split the dough into four equal balls. Use a muffin tin to emulate mini tart pans and press each ball into muffin tin. 
4. Bake for 10-12 minutes until golden. Allow the tart shells to cool before removing from the pan.

For the Curd:

1. Combine egg and egg yolks in a small bowl. Whisk until well-combined. 
2. Over medium high heat, in a small saucepan, combine lemon zest, lemon juice, sugar and salt. Stir until the sugar is dissolved. Remove from heat.
3. While whisking, add 1/4 cup of the lemon mixture into egg mixture. This will temper the eggs to prevent it from curdling. 
4. Add the egg/lemon mixture into the remaining lemon mixture and whisk over low heat until it has thickened, about 5 minutes.
5. Remove from heat and add in butter. Stir until combined. 
6. Cover with saran wrap and chill in the fridge. 
7. When ready to serve, spoon lemon curd into each tart crust. 

Yield: 8 scones

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Scones

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 6 tablespoon butter
• 2/3 cup milk
• 1 egg
• Jam, clotted cream and/or butter for serving

Instructions

1. Preheat oven to 425 degrees
2. Combine flour, baking powder, salt and sugar in the food processor. Pulse to combine
3. Add softened butter to food processor and pulse for 10 seconds until a sandy texture forms
4. Whisk together milk and egg
5. Pour dry ingredients/butter mixture into a medium bowl
6. Add milk and egg mixture to dry ingredients/butter mixture and stir with rubber spatula until just combined
7. Flour a surface and dump mixture on to the surface
8. Knead 10 times
9. Pat out 1” thick round and cut using a 2 inch cookie cutter
10. Reform scraps and cut remaining scones
11. Place onto a parchment lined baking sheet and bake for 13-15 minutes until golden brown on top and bottom

The Timeline

While all of this can be done the day of, I recommend prepping the day before. As always, I recommend setting your table the night before.

The Lists

Grocery List

2 boneless skinless chicken breasts

8 slices of honey baked ham

4 slices of Swiss cheese

12 tablespoon butter

4 eggs

⅔ cup milk

Milk for tea

Clotted Cream 

3 tablespoons cream cheese 

Mayonnaise

Grey Poupon Mustard

2 Lemons

1 cucumber

1 bunch of dill

8 slices of whole grain bread

4 slices of white bread 

Vanilla

2 1/2 cups of flour 

4 teaspoons baking powder

¾ cup sugar 

Sugar for tea

Salt 

Curry Powder

Jam

Tea bags or loose tea

Equipment List

1 Large Pot with a Lid

1 Small Pot

1 Cutting Board

3 Small Mixing Bowls

Whisk

Muffin Tin

Microplane

2 inch Round Cookie Cutter

Parchment Lined Baking Sheet

Stand Mixer or Hand Mixer

Food Processor

Serveware List - for 4:

1 Cake Stand or Plate for Scones

1 Tiered Server for Sandwiches and Tarts (or 2 Plates/Cake Stands)

1 Teapot

1 Tea Strainer

1 Creamer for Milk

1 Pot of Sugar

4 Tea Cups and Saucers/Mugs

4 Coffee/Teaspoons

4 Lunch Plates

4 Dinner/Lunch Napkins

4 Water Glasses 

1 Jar for Jam

1 Dish for Clotted Cream/Butter