High Tea

Hello! It has been a couple weeks since my last blog and I am sure you are all wondering how obsessed I could be with food if I can't bring myself to blog about it. Well, I have been keeping myself very busy lately. Several months ago I was asked to organize food for my church's first Ladies High Tea. I was thrilled at the idea and immediately started planning a menu. I do believe the planning committee got more than they bargained for when they asked me to help. There was no way I could just go buy a bunch of food and call it a day. I set out to create a menu straight from The Queen's table!

Fast forward to last Thursday... the marathon begins... four hours shopping, 50 lemons juiced, 10 cups lemon curd made, and 189 coconut macaroons baked.

Friday...175 mini cupcakes baked, four batches of homemade butter cream icing made, and 8 cups clotted cream whipped.

Saturday...what a day! With a fabulous group of six ladies we made Good Food happen! After discovering a dozen frozen english cucumbers, frozen strawberries, frozen chicken and frozen green onions (no I haven't lost my mind, the refrigerator was set too cold!) we were able to save the menu by making a quick trip to the grocery store and some great teamwork. Thanks to all the wonderful help I had, I was able to make 11 batches of fresh scones by hand that day. I think I'm still seeing scones in my sleep 5 days later!

So after months of planning, three days of preparing, 5 hours of cooking and LOTS of praying the Lord made the Ladies High Tea a successful event! It was awesome to work with such eager and willing helpers and so much fun to serve tea to 160 women all at once.

Here's the Menu:
Buttermilk Cranberry Scones with Lemon Curd and Clotted Cream
Open-faced Cucumber Sandwiches with Dill Cream Cheese
Chicken Salad Sandwiches on Cracked Wheat Bread
Coconut Macaroons
Mini Vanilla Cupcakes
Chocolate-filled strawberries

Lemon Curd
Serve Lemon Curd with scones, muffins, toast or fresh berries, or use it as a tangy filling in prebaked miniature pie shells.

4 egg yolks, at room temperature
1/2 cup granulated sugar
Grated zest of 1 lemon
1/2 cup fresh lemon juice

In a small stainless steel bowl or in the top of a double boiler, whisk together the egg yolks and sugar. Add the zest and whisk in the lemon juice. Set over a pot of simmering water and whisk constantly until the mixture thickens, approximately 10 minutes.

Remove from heat and strain the mixture through a fine mesh sieve into a glass or ceramic container. Cover with plastic wrap and refrigerate until cold. Makes approx. 1 cup