This was my first time planning a tea, and I won't lie: it was a lot more work that I had thought it would be. But it was also so much fun, more fun than I've had in a long time, and I don't know what took me so long to do it.
The tea took place yesterday, Saturday, and more perfect weather for the day could not have been ordered; low 70s and sunny.
I woke up early Saturday, because Friday night after work I honestly had no energy to get the head start I'd been intending. I started by getting the simple white tablecloth I wanted to use out of my closet and realizing that it badly needed an iron, something I haven't taken out in about three years, and gave it a good steaming before putting out on the patio table that I'd recently cleaned.
Then I made the deviled eggs and cucumber sandwiches (recipes at the end). Scones and cookies were store-bought, because, working full-time, I simply hadn't had the time or energy to make homemade ones in addition to the eggs and sandwiches this week.
My best friend Dori came over around noon, and after putting out my new tiered tea tray full of yummies and Dori's flutes with champagne and strawberries, we were ready to brew some Earl Grey and chow down.
Tea was early, so, after getting some online prep out of the way for the cruise we're taking in the spring, we ended up having a lovely dinner around 6:30 -- grilled steaks and asparagus done in the air fryer coated in leftover bacon fat, salt, and garlic powder. For the occasion I put on the market lights and brought out a candle.
Great ambience, food, and company.
Lastly, for dessert a couple of hours later, some fresh hulled and cut strawberries with whipped cream.
It was a truly lovely day, and I will definitely be having teas in the future!
KCK's deviled eggs:
Extra large eggs
Mayonnaise
Apple cider vinegar
Worcestershire sauce
Onion powder
Salt
Pepper
1. Hard boil eggs. If you don't know how: put as many eggs as you want to use in a large pot and fill with water and a splash of vinegar (it apparently makes the eggs easier to peel somehow). Bring to a fast, rolling boil on highest heat. Once it's been at a rolling boil for a few minutes, turn off the heat and let the eggs stay in the water for 15 minutes before taking them out. Better to over-boil than under because you can't have soft or medium boiled deviled eggs!
2. Quickly and carefully peel off the shells while the eggs are still pretty hot.
3. Using a non-serrated knife (a paring knife is perfect), cut each egg lengthwise down the center as evenly as possible. Pop out yolks (or use a spoon to carefully scoop if needed) into a large mixing bowl, keep the whites as intact as possible.
4. To the yolks in the bowl, add salt, pepper, onion powder, a few splashes of worcestershire sauce, some apple cider vinegar, and, lastly, mayonnaise. Add the mayo gradually -- you can always add more if needed, but you can't take it away if you add too much. I use a fork and then a spoon to get it to a smooth, creamy consistency. You can also push the egg mixture through a strainer if you'd like, but I don't get that crazy.
5. Use a spoon and clean fingers to add the yolk filling back into the egg white hollows, adding a little at a time so that they're filled evenly.
6. Finish by adding pinches of paprika to each egg. A chefy trick I learned is to do this from a height, not right above; this might sound counter-intuitive but you actually have great control when you drop seasoning on food from a greater distance.
7. Cover with cling film and store the eggs in the refrigerator until ready to eat; I use a small casserole dish rather than a regular plate, because it's deep, so the tops of the eggs won't get messed up by the cling film.
Cucumber sandwiches:
Cheap white bread, like Wonder or Pepperidge Farm
Butter softened to room temperature
Whipped Cream cheese (the stuff in the block will not spread well)
English cucumber, peeled and very thinly sliced
Celery salt
1. Spread butter evenly over each bread slice. Not only does this add flavor, but the butter acts as a barrier between the bread and the cucumber, preventing the bread from getting soggy.
2. Spread cream cheese over all bread slices evenly as well.
3. Lay cucumber slices across the bread as evenly as possible.
4. Add celery salt on top of the cucumbers, and then add the top bread slice to each whole sandwich.
5. With a sharp knife, cut crusts off all the way around each whole sandwich, and then cut the now-crustless sandwich either into small triangles or rectangle thirds, or a mix of both.
6. Cover and refrigerate if not serving immediately.
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