Fall Afternoon Tea

Turn a fall afternoon committee meeting  or get together into a tea.  Make your own sandwich spread with smoked turkey (up to four hours ahead) and purchased firm sandwich bread, white or whole wheat, if desired. Offer your guests a few different types of hot tea, small glasses of Sherry along with the tea punch  for sipping.

Menu for 8

Smoked Turkey Finger Sandwiches on Whole Wheat

Cranberry-Buttermilk Scones

Raspberry Preserves

Lemon Curd

Honey-Spiced Loaf Cake

Nut and Raisin Caramel Tartlets

Asst. Teas

Sherry

Tea Punch

Smoked Turkey Finger Sandwiches on Whole Wheat

½ pound skinless smoked turkey breast, cut into 1-inch pieces

¾ cup (1½ sticks) unsalted butter, room temperature

3 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce                                                                                                        
2 teaspoons fresh lemon juice

⅔ cup minced fresh parsley

3 tablespoons chopped fresh chives or green onions

16 thin slices firm bread, crusts trimmed

Finely chop turkey in processor. Add ½ cup butter, mustard, Worcestershire sauce and lemon juice and process until smooth, scraping down sides of work bowl occasionally. Transfer mixture to medium bowl. Stir in ¼ cup minced fresh parsley and chives. Season to taste with salt and pepper.

Spread 8 bread slices with turkey mixture, dividing equally. Top with remaining 8 bread slices. Press lightly to compact. Using serrated knife cut each sandwich crosswise into thirds. (Sandwiches can be prepared 4 hours ahead. Cover tightly and refrigerate. Let stand 1 hour at room temperature before continuing.)

Place remaining parsley on plate. Spread long edges of sandwiches with remaining 1/4 cup butter. Dip buttered edges into parsley. Arrange sandwiches on platter and serve.

Cranberry-Buttermilk Scones

Dried cranberries add extra flavor to these treats. Serve them with butter, Lemon Curd (and

strawberry preserves.

Makes 16

3 cups unbleached all purpose flour

¼ cup plus 2 teaspoons sugar

1¾ teaspoons baking powder

¼ teaspoon salt

10 tablespoons (1¼ sticks) chilled unsalted butter, cut into small pieces

¾ cup dried cranberries

½ cup buttermilk

3 large eggs

Position rack in center of oven and preheat to 375°F. Butter two 9-inch-diameter cake pans. Combine flour,  ¼ cup sugar, baking powder and salt in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out onto floured surface. Knead gently just until soft dough forms.

Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8-inch-diameter rounds. Using sharp knife, score top of each round into 8 wedges. Whisk remaining egg with 1 teaspoon water in small bowl. Brush egg glaze over scones. Sprinkle with remaining 2 teaspoons sugar.

Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up. Cut along score marks. (Can be prepared 1 day ahead). Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature

Honey Spiced Loaf Cake

This gingerbread-like spice cake is a simple and tasty addition to the teatime selection. It is nice on its own or paired with the Lemon Curd and strawberry preserves.

Makes 1 loaf

½ cup (1 stick) unsalted butter,

room temperature

½ cup (packed) golden brown sugar

1 large egg

½ cup honey

½ cup mild-flavored (light) molasses

1¾ cups all purpose flour

1 tablespoon ground ginger

1 teaspoon ground pepper

1 teaspoon baking soda

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon salt

½cup hot water

Position rack in center of oven and preheat to 350°F. Butter and flour 9 x 5 x 3-inch loaf pan. Beat butter and sugar in large bowl until well blended. Add egg and beat to blend. Mix in honey and molasses. Combine flour, ginger, pepper, baking soda, cinnamon, allspice, cloves and salt in large bowl. Gradually add to honey mixture, beating just until combined. Stir in ½cup hot water.

Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean (cake will be very dark in color), about 1 hour. Transfer to rack; cool 10 minutes. Invert cake onto rack. Cool completely. (Can be made ahead. Wrap tightly in plastic; store 1 day at room temperature or freeze up to 2 weeks. Thaw 4 hours at room temperature.)

Nut and Raisin Caramel Tartlets

Pine nuts and walnuts star in these individual tartlets. Make them a day ahead.

MAKES 8

Crust

1 cup powdered sugar

 ¾ cup (1½ sticks) unsalted butter, room temperature

¼ cup water

2 large egg yolks

½ teaspoon salt

2 ½ cups all purpose flour

Filling

2 ½ cups sugar

⅔ cup water

2tablespoons fresh lemon juice

⅔ cup whipping cream tablespoons

6 unsalted butter

⅔ cup toasted pine nuts

⅔ cup toasted walnuts

⅔ cup raisins

For Crust: Mix powdered sugar, butter, ¼ cup water, egg yolks and salt in medium bowl. Add flour and stir until smooth. Cover and refrigerate for 30 minutes.

Roll dough out to thickness of ½ inch. Cut out eight 6-inch rounds using small plate as guide. Line eight 4-inch-diameter tart pans with dough, trimming excess. Pierce bottoms with fork. Cover and chill crusts 30 minutes.

Preheat oven to 375°F. Bake crusts until golden, about 20 minutes. Cool.

For Filling: Heat sugar, ⅔cup water and lemon juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Boil until syrup turns deep amber, swirling pan occasionally (do not stir), about 12 minutes. Remove from heat. Carefully mix in

Tea Punch

This is a nice at tea drink, when it too hot to pour the brewed kind.

8 servings

8 cups water

1 family-size tea bag or 4 standard-size tea bags 1 cinnamon stick

¾ cup sugar

½ cup frozen orange juice concentrate, thawed

½ cup frozen lemonade concentrate, thawed

Ice cubes

8 lemon slices

8 fresh mint sprigs

Bring 4 cups water to boil in medium saucepan. Remove from heat. Add tea bag and cinnamon stick to water; let stand 5 minutes. Remove tea bag. Add sugar and stir to dissolve. Stir in orange juice and lemonade concentrates. Pour tea mixture into pitcher. Add remaining 4 cups water and stir well. Chill until cold, about 4 hours or overnight. Discard cinnamon stick.

Fill 8 glasses with ice. Pour tea punch over. Garnish each glass with 1 lemon slice and 1 mint sprig and serve.