AFTERNOON TEA - AUTUMN MENU
By Ellen Easton ©2006 All Rights reserved

Sandwiches and Savories
Smoked Salmon on Pumpernickel bread with dill butter-open face, Triangle

English Cucumber and Diced Mint on White bread with Mint butter, Round

Egg Salad with Chopped Olive on Whole Wheat Bread with Dijon - Butter, Pinwheel

Smoked Turkey breast with Cranberry Mayonnaise on Seven Grain Bread, Square

Roast Beef and Apricot- Date Chutney on open face sliced Baguettes

Breads & Scones
Pumpkin- Spice Bread Slices and Sultan Raisin Scones
Double Devonshire or Clotted Cream
Strawberry Preserves, Orange Marmalade, Pumpkin Butter

Sweets
Mini Petit Four or lemon pound cake square
Mini Vanilla Meringue Kiss
Mini Coffee Creme Puff
Mini Orange Blossom infused Chocolate Truffle
Fresh Strawberry or bowl of freshly sliced seasonal Berries
White Chocolate Mint Pumpkin*
Hand decorated Sugar Cube*

Teas
In Addition to the traditional English breakfast and Earl Grey blends customarily served with Afternoon tea, these complimentary blends are certain to enhance your menu.

APPLE CINNAMON TEA TODDY*
An aromatic blend Cinnamon pieces, Clove & Orange Peel

VICTORIAN ROSE*
A classic rose tea. perfect for friends and family

RECIPES BY ELLEN EASTON

FRUIT, HERB and SPICE FLAVORED BUTTERS
Fruit spread or Spice of desired taste
Basil, Chives, Dill, Mint, Parsley, Pumpkin, Rosemary, Sage, Thyme, Watercress 1 Cup or 1 stick of unsweetened butter, soft
1/4 cup of desired fruit, herb or spice * pinch of salt

Finely chop or process 1/4 cup of desired fruit spread, herb or spice. Mix together with the softened butter. Blend in a pinch of salt to taste. Place in an airtight container and store in the refrigerator, for up to two days, until ready to use.

ROAST BEEF and APRICOT- DATE CHUTNEY BAGUETTES
Roast Beef, sliced Baguette, sliced
Apricot-Date Chutney
1/2 LB. dried apricots * 1 LB. dates, pitted
1/ 4 LB candied ginger-chopped
2 Garlic gloves-crushed * 1/2 LB brown sugar * 1/2 LB seedless raisins * 2 1/2 TBS. sea salt
2 1/2 cups white wine vinegar.

Over night, soak the apricots in water. Drain apricots. Place all ingredients into a large saucepan with just enough vinegar to cover. Bring to a boil. Reduce the heat and simmer for two hours or until the fruit is soft and thick. Pour into dry, sterile jars. Store in a cool, dark dry place. Yields 1 1/2 quarts.
Place Apricot - Date Chutney on baguette slice, add a slice of roast beef and serve.

ORANGE BLOSSOM INFUSED CHOCOLATE TRUFFLE

1/4 cup sweet, unsalted butter, chopped
1/3 cup heavy cream
7 oz. semi sweet chocolate, chopped
1 egg yolk*
1 teaspoon grated orange peel
2 tablespoons zest of mixed citrus peel {orange, lime, lemon}
2 tablespoons Grand Marnier
{or substitute 1 teaspoon Orange extract or to taste}
unsweetened cocoa powder

In a small saucepan, combine butter and cream. Over a low flame, heat until the butter melts and the cream bubbles around the edge. Remove from heat, add chocolate. Cover and let stand until chocolate melts. Stir until smooth. Stir in egg yolk*. Mix in orange peel, citrus peel and Grand Marnier. Chill until firm. Roll into balls. Roll balls in cocoa. Refrigerate in airtight container. Will hold for two weeks. * If eggs are a problem in your area, omit egg yolk from recipe. YIELD: 40 Truffles

APPLE TEA TODDY

8 tablespoons of apple puree
{homemade or store bought}
1 pint of decanted, pre-brewed cinnamon - clove based tea * 2 tablespoons Sugar or Honey **
2 thimbles of Cognac, {optional}

In a large sauce pan, combine the apple puree and the decanted tea. Bring to a boil. Add sugar or honey until dissolved. Add liquor, if desired. Serves: 4

Sources
* Hand Decorated Sugar Cubes , Mints: & Victorian Rose Tea : Reva Paul (212) 722-7981
**Honey should never be ingested by children under the age of five.

WISHING YOU HAPPY TEA TRAVELS! ™

About the Author:
Ellen Easton, author of TEA TRAVELS(TM), TEA PARTIES and Good $ense For $uccess(TM) published by RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256: (212) 722-7981,is a consultant and designer of related products, to the hotel, food service ,special event and retail industries. She is also available for speaking engagements. Please contact her for more information.

TEA TRAVELS ™; Tea is the Luxury Everyone Can Afford! ™; Wishing You HAPPY TEA TRAVELS! ™ & RED WAGON PRESS ™ are the trademarked and/or copyrighted property of Ellen Easton. All Rights Reserved. All writing submissions and proposals are subject to Creative Property-Terms and Conditions. All Rights Reserved. No part of these materials or photographs may be reproduced or utilized in any form, by any means now known or yet to be invented, electronic or mechanical including photocopying, recording or by any information or retrieval system, or otherwise, without written permission from Ellen Easton / RED WAGON PRESS (212) 722-7981.

More of Ellen's Articles:
Brewing Your Tea
Planning a Tea Menu
FAQ About Afternoon Tea
A Spring Tea Menu
Tea and Silver
Tea at the Holidays
Understanding Tea Time Service
The Afternoon Tea Gown
The History of Chocolate
A Summer Rose Tea
Etiquette Faux Pas