This week I hosted an Autumn Tea Luncheon. I would like to share with other kindred tea bloggers who have inspired me. Four courses were served: soup, salad, quiche, scones and sweets.
The china was a potpourri which included my fancier cups.
Some of the preparations included hemming the tablecloth (long overdue), making strawberry jam for scones, making gluten-free scones for a special diet, and preparing chicken rice soup. You may note that I did some cheating flavor enhancing on the soup. The veggies and chicken breasts (with bones) were simmered in boxed broth.
Four friends attended. We share a common interest as all guests are affiliated with a local antique shop, LaBelle Antiques. It makes for a good party. A guest brought their vintage hat collection. Each lady chose their favorite. Hats were worn for the first half and then as everyone became more comfortable, the hats were removed. 😉 Is that how our mothers and grandmothers felt about wearing hats?
Unfortunately, I was so busy talking and serving the food, I forgot to take photos of the courses. Luckily, a friend took a photo of the favorite part, dessert! Another guest is English, and she brought homemade lemon curd for our scones. It is in the small round dish near the scones. Two kinds of scones were served. Gluten-free blueberry and a basic plain scone which I think is a good base for the flavors and textures of devon cream, strawberry jam and lemon curd.
Two delicious and easy recipes I found on the Food Network’s website. This is not a paid endorsement – only a desire to share. Everyone wanted the salad recipe for Thanksgiving.
The Fall Salad
is by Tyler Florence. My only suggestion is to possibly
double the dressing. My blend of greens were different than the recipe; however, I did not use iceberg.
The basic Scone recipe
is per Alton Brown’s. Scones are much easier than I thought. I followed his recipe exactly. I will make them again.
Below is a photo of the centerpiece after the luncheon. I wish I had put this together back in October so I could have enjoyed longer. It was inexpensive as the velvet pumpkins and leaves were purchased at Michael’s on clearance after Halloween. Gourds and ‘lil pumpkins were 50 cents each from the local farmer’s market earlier in the fall. The sprigs of gold glittery balls are from the dollar store and were used to jazz up some silk flowers that I already had.
My original plan was to make the popular velvet pumpkins with real stems, but I never found nor made the time. These styrofoam ones sufficed nicely when added with little accessories.
All preparations took time. I estimate three days which include getting the china ready, planning and shopping for the menu, cooking and other details that add up. Click here for start of preparations. Then again, everything I set out to do takes me longer than everyone else. Lol.
The Autumn Tea was also a good excuse to show off display some of my vintage quilt collection that was draped over an open stairway bannister. Normally, they are stored away from direct light and dust.
On future Teacup Tuesdays, I hope to share some of the cups that were used.
Thank you for coming to my tea party!
Much of my inspiration comes from the following hostesses
and also their followers.