Virginia Afternoon Tea ~ Vintage 1825
It is certain that a cultivated young lady of that era would have known well that the proper way to hold a teacup was to place a thumb at the six o'clock position and the index and middle fingers at the twelve o'clock position while gracefully lifting the pinkie up for balance, really a subtle sign of attitude. She knew never to loop her fingers through the handle and always minded that her napkin was folded with a crease and put to the left side of her place upon completion of the meal. The ladies tea of the day was a prime source of entertainment and interesting to note, it included plenty of wines, liqueurs and often rum and Bourbon. It could become a very spirited party as it featured savories, tiny sandwiches or appetizers, scones, served with jam and clotted cream and pastries, cakes, cookies, shortbread and sweets, all artfully decorated and served with the hostess’s finest china, crystal, silver and linens.
Vintage Tea Party Menu
Tiny Sponge Cakes with Wine Jelly ~ Lady Baltimore Cake
Syllabub ~ Blackberry Fool ~ Tea Cream ~ Fresh Berries with Kiss Froth
For our Tea Party we created a crunchy munchy pastry filled with orange
liqueur spiked cream, roasted almonds and tiny hunks of fudge. For the tea
we used the classic Thai tea recipe and added a sprinkle of mace.
For the Phyllo Pasties ~ Ingredients
1 package prepared phyllo dough
3 T. Butter
1/2 C. Ricotta cheese
1/4 C. Mascarpone
1/4 tsp. grated orange rind
splash of Orange Liqueur
sprinkle of raisins
tiny chunks of fudge or chocolate bar
roasted chopped almonds
Melt the butter and prepare a 12 compartment muffin tin with a spray of non-stick. Grate the orange and add to the cheese along with the orange liqueur and nectar to taste. Assemble raisins, chocolate and almonds. Now quickly unwrap the phyllo and taking three sheets at a time cut or tear into 4 pieces and then with a pastry brush cover lavishly with the melted butter making sure that all layers are covered. Crinkle bunches and put into the muffin tins being careful to keep the dough fluffed not compressed. Now add a sprinkle of nuts and chocolate a teaspoon full of Cheese mixture, a sprinkle of raisins and top with some strips of phyllo for each pastry. Keep each one as spiky as possible. Now bake this off at 350 for about 8-10 minutes or until crispy golden brown. Allow to cool for several minutes and carefully place on a platter. Finish off with sparkly streams of agave nectar or honey.