Has your mother ever asked you to take her out for high tea for Mother’s Day? Surprise her this year by serving her a Mother’s Day high tea. It is elegant and something special she will appreciate and remember forever.
Preparing a Mother’s Day teal is not as complicated as you think. Here are some suggestions and delicious recipes for you to try.
Start with a selection of teas for mom. English breakfast tea, Earl Grey, Irish breakfast tea, black tea are all excellent choices. You can find a selection of tea samplers at many grocery stores. Choose a pretty china teapot and cup as a gift for Mom then serve her delicious tea in her beautiful new gift. Slice lemon thinly and serve on a nice plate with some sugar cubes in a sugar bowl, and put some cream in a nice creamer.
Start off your day with sliced strawberries sprinkled with just a bit of sugar and topped with just a bit of Devonshire clotted cream. Toast up a few crumpets and don’t be shy with the butter. Devonshire clotted cream and crumpets can be found in the refrigerated section at most gourmet stores.
Serve up a selection of English tea sandwiches. They are simple to make and make quite an impression. There is just something about eating tiny little sandwiches with the crusts cut off that makes Mom feel special.
English cucumber sandwiches
Ingredients for cucumber sandwiches:
- 1 English seedless cucumber OR one non-waxy regular cucumber, pick the longest, thinnest cucumber you can find
- 1 loaf (about 10 slices) thinly sliced white or brown bread
- 1 stick (4 ounces) unsalted butter, softened or softened cream cheese
- Salt and pepper to taste
How to make cucumber sandwiches:
- Slice cucumber into paper-thin rounds. Salt rounds lightly and place in colander for 15 minutes to drain. Press to release water; pat dry with paper towels.
- Cut the crusts off the bread. Butter all the slices of bread with butter or cream cheese.
- Place two layers of cucumber slices on one slice of the buttered bread then salt and pepper to taste.
- Place another butter slice of bread on top. Press down lightly and cut each sandwich diagonally into four triangles.
- Yield: 20 triangle-shaped sandwiches.
Tea sandwich spread recipe
Ingredients for tea sandwich spread:
- ¼ cup mayonnaise
- 2 Tbsp. Dijon mustard
- 3 Tbsp. onion, finely chopped
- 3 Tbsp. celery, finely chopped
- few dashes Worcestershire
- ½ pound ham, trimmed of all fat
- 1 loaf (about 10 slices) thinly sliced white, wheat, raisin or brown bread
How to make tea sandwich spread:
- In food processor mayonnaise, Dijon mustard and Worcestershire sauce. Pulse until ham is finely ground.
- Add the rest of the ingredients and pulse a few times to mix completely.
- Turn out into a bowl, cover and refrigerate until ready to use.
- Yield: about 2 cups of ham spread
How to make tea sandwiches with ham spread:
- Trim the crust from the bread.
- Spread the ham filling thinly to half the slices and then top with another slice of bread to make a sandwich.
- Press down lightly and cut each sandwich diagonally into four triangles. Yield: 20 sandwich triangles.
A delicious dessert to serve at your Mother’s Day tea is trifle. Layers of cake, fresh berries, pudding, jam and whipped cream make this an easy yet delicious and beautiful dessert.
Easy trifle dessert
Ingredients for easy trifle dessert:
- 1 sponge cake or angel food cake (9-inch), sliced. You can also use pound cake if desired
- 1 cup seedless raspberry jam
- 2 cans real whipped cream or 1 tub non-dairy whipped topping
- 1 large box instant vanilla pudding, prepared according to package directions
- 1½ cups fresh berries
How to make easy trifle dessert:
There is no right way or wrong way to assemble a trifle. Here is a suggestion on how to assembler yours:
- Using a large glass bowl, or a trifle bowl, layer half the cake slices on the bottom.
- The next layer should be half the whipped cream. The next layer should be half the jam. The next layer should be half the pudding.
- Repeat with the rest of the cake, then jam, then pudding then the fresh berries then the last of the whipped cream. Save a few berries for the very top.
- Yield: approximately 8 to 10 servings.