Hubby and I decided that yesterday was a good day to throw a little tea party for those we are closest to on a regular basis (most hadn’t yet seen our new place).
Unfortunately, yesterday turned out to be the hottest day of the year so far and our place was almost unbearably hot, but we had the kindest of guests who didn’t complain even once about the soaring temperatures.
I didn’t think we’d have any takers for hot tea, so I made a ton of iced tea from scratch using this recipe. I only used lemon and lime juice and omitted the orange and mint. I reduced the amount of sugar by a little bit – I was going for more refreshing than sweet, and I think it worked! It always worries me when I bake or cook for other people, because I really don’t like things too sweet, and I’m afraid people will wonder why I was so cheap with the sugar.
I admit, I was not good at remembering to take a picture of everything once it was laid out. I ended up taking a picture of the cupcakes while they were still in the fridge –
The icing on these is blueberry cream cheese buttercream, made with fresh blueberries, since they are in season and in abundance right now. I used this recipe, but substituted 1/2 cup of pureed blueberries for the raspberries.
For the vanilla cupcakes, I used this recipe. I did a test batch of full sized cupcakes earlier last week and they turned out perfectly both times. I usually have such a hard time getting any sort of cake or cupcakes to turn out, so this was a minor miracle to me!
The lemon cake with lemon drizzle was a hit, despite near disaster while making it. It just did not want to come out of the pan, even though I used a non-stick pan and greased it. The cake tasted fantastic though, so I have a hard time complaining too much, but I used a double recipe of the glaze to cover up all of the pieces the cake ended up being in (4 or 5, I think). Hubby re-assembled the cake for me and got it ready for glaze.
The Palmiers were the one thing I decided to buy instead of make. I’m pretty sure than even Martha Stewart herself recommends this. LOL! With all the humidity they were a little worse for wear and sticky, but still tasted good.
Can you believe I’ve never made quiche? I like it. I eat it. But I’d never made it. I did make it this time though! I used this recipe for mini quiche lorraine. They came out quite nicely, and I’d use this recipe again. I baked them the night before, but if I was doing it again, I’d make them the day of, because you just can’t beat fresh-from-the-oven quiche.
The chicken salad was perhaps my favourite thing. I usually avoid chicken salad, actually any sandwich filling ‘salads’ because I don’t like mayo (those who know me know that’s an understatement). I.will.not.eat.it. This chicken salad is made with sour cream instead of mayo and was fantastic! It also has dried cranberries in it. Here is the recipe. I will make this often.
Instead of serving the chicken salad on regular bread, I used mini-croissants cut in half –
I also did cucumber sandwiches with garlic cream cheese on pumpernickel and managed not to take one picture of them. They were super tasty too. I think they were hubby’s favourite.
This marks the first party I’ve ever thrown at my house (we didn’t have the space for more than one guest at a time in our old apartment), but it certainly won’t be the last. And we learned that we can fit 15 people in our livingroom.