Our team of FOODLOVER Bloggers report on the foodie happenings they encounter in the Westcountry. Katy Hofstede-Smith is a complete foodie and loves to create and try new dishes as well as perfect the traditional. Above all Katy is our goddess of entertaining at home, she has a love for finishing touches and a flair for creation.
Afternoon tea has to be one of the quintessential British traditions, and one that I’m sure you have noticed is undergoing something of a resurgence at the moment. And why not? There can’t possibly be anything more decadent, indulgent and therefore fantastic for enjoying with friends than afternoon tea. The very words conjure up thoughts of delicate china with intricate floral patterns, small dainty sandwiches and beautiful elegant pastries and cakes. Add to that the very essence of British yumminess – a homemade warm scone with jam and clotted cream and a pot of tea – and you’ve got the makings for a very lovely afternoon, preferably filled with chatter and a few giggles.
The best thing to remember when planning an afternoon tea is that anything goes. You can make it as traditional and floral as you like with pretty patterned tablecloths, tiered cake stands and delicate flowers in jam jars, or take on a wholly modern approach with canapé styling, crisp white linen and sharp, cold bubbles. Ask most people what sandwiches should be included and the all time favourites will always feature, egg and cress, salmon and cream cheese, roast beef and horseradish and of course cucumber (my personal favourite). But why not think slightly outside the box and make something a little different, which shows your personality? Mini smoked salmon and cream cheese bagels, baby BLTs or club sandwiches, individual quail eggs on small bread croutons and bite size Yorkshire puddings with roast beef and horseradish.
Whilst the purists out there will argue against their inclusion, a ‘course’ of delicate miniature sized savouries such as pork pies (yes any opportunity to get a homemade pork pie in!) or sausage rolls, bite size tartlets or the ubiquitous vol au vent adds a welcome texture and extra layer of savoury – useful if you’re catering for a larger group or for those who don’t have such a sweet tooth. There’s only one rule that sticks and makes everything suitable for afternoon tea, small and dainty.
But, however hard you try and however much your guests enjoy the sandwiches and savouries, they are, let’s be honest just the precursor for the main event – the cakes. First course must always be scones. Preferably homemade and slightly warm but that is where the constraints end. If you are making your own scones why not make smaller, bite-size ones? They’ll look dainty and be a lot easier to eat. Having a play around with the flavours and toppings will also make your tea more fun. What about white chocolate scones with raspberry jam and cream? Or lemon scones with lemon curd and cream, or how about something even more decadent, such as a chocolate scone with chocolate ganache and cream? The possibilities are endless.
The final flourish on any tea stand is the cakes and pastries. A delicate selection of sliced cakes and miniature sweet pastries designed to show off the chef’s ability and intricate styling. In my experience, by the time you get to this level everyone is usually pretty full and can’t quite manage anything else sweet, so my advice is to by all means include your favourite cake or pastry, but also think about adding something different. A shot glass filled with refreshing champagne jelly or a couple of homemade chocolates. A profiterole with a sharp and tangy raspberry sauce or perhaps a beautiful ripe strawberry, hulled, and sat atop a square of shortcake.
However you like your tea, modern or traditional, remember that it’s just the background to a wonderfully indulgent afternoon chatter, so invite your friends over and get out the teapot.