Tea Reception

Tea Reception

Tea Reception

Dear Wendy,

My daughter is having an afternoon wedding (2:00). She wants a tea reception. There will be about 150 guests. What would you suggest to serve with the cake and punch. I will probably be doing the catering myself as money is a factor. Thanks for your help.
Phyllis in Michigan. The wedding is May 29th.

What fun. I love to see folks step away from the traditional wedding "meal" so often based around a chicken breast. Three cheers for your daughter! An additional plus for you is that you have stumbled upon a true tea lover. You won't catch me with a cup of coffee, but a day is not complete without my pot of tea. Because of this your answer might be a bit long winded … just to much to talk about!

Let me speak a bit of the history of high tea before I focus on your particulars. Tea time, with it's emphasis on caffeine, some kind of sustenance, and sugar, provided the burst of energy so needed to make it until the next meal. The proper time frame for tea is from 3:00 to 6:00 in the afternoon. My Gramma Bee wouldn't think of trying to get through the afternoon without her tea and tiny morsel of something to tide her over.

Afternoon tea (or high tea) is a relaxing, drawn-out, civilized affair that usually consists of three courses, all elegantly served on delicate china. The first being dainty finger sandwiches (with the crusts cut off of course) followed by fresh baked scones served with jam and deliciously decadent Devonshire cream (clotted cream) and lastly, an array of bite sized sweets. Only the degree of pomp and selection of items served distinguishes afternoon tea from high tea. In England, you are what you eat. Your pedigree is under suspicion if you order beans on toast with your tea.

A true tea is always served at the individual table, so if you want to stick with this is a must. The cost of servers will be much less than the cost of food if you place it out on a buffet.

Tea; Gather fancy pots from friends and neighbors or hit the import stores, yard sales, swamp meets and rummage sales. Two pots per table of eight. Capture the elegant feeling by having the pots filled with hot water after the guests are served by special servers. Cups and saucers only, no mugs, not even Irish Coffee cups. Tea bags are just fine. Don't fret about matching the china. It adds to the conversation by having three or four different patterns on one table.

Each table should have a small tray of petite sandwiches presented, first one king, then another such as egg salad with a round of olive, cream cheese with cucumber and watercress, tiny cream puffs filled with a savory. Prep is easy if you select items that freeze well. Use butter and avoid mayonnaise when freezing. More costly could be cream cheese with smoked salmon, egg with caviar. It's the element of surprise that adds to the fun. What will we get next?! You can always purchase the pre made frozen canapés from places like Smart n Final,
Costco, and such.

Tiny biscuits (made with a heart shaped cookie cutter) could take the place of scones. Jars of jam like the ones at Cost Plus or Hickory Farms further entice. Pepper jelly on those tiny little toasts would also be unique and well within the theme.

I would serve petit-fours and one inch brownie squares before the crowning glory of a slice of wedding cake, champagne and fresh strawberries.

Now that I am thoroughly hungry, I will depart.

Happiness always,
Wendy