Tea Party Recipes

Beautiful and delicious, these tea party treats are made with quick and easy cooking techniques so you can enjoy the party as much as your guests! We created an edible centerpiece by using a tiered tray and placing the croissants on the bottom tier, tarts on the middle tier, and a small flower arrangement on the top tier. Garnish each tier with mint and fresh edible pansies for a delectable and adorable centerpiece! Stacked glass cake plates would work just as well as our tiered tray.

Sierra Chicken Croissants
1 1/2 cups chopped & cooked chicken breasts
3/4 cup diced celery
1/2 cup quartered seedless red grapes
1/4 cup toasted pecans*
Purchased creamy honey mustard dressing
Cheddar cheese slices
12 mini croissants
Lettuce

Mix first four ingredients and then add dressing to moisten the mixture. Slice mini croissants and brush with a little dressing, add Sierra Chicken mixture, a slice of cheddar cheese, and crisp lettuce. Store in refrigerator until ready to serve.

*To toast pecans, place pecans in a dry frying pan and toast stirring constantly over medium heat.

Jeweled Fruit Tarts
Pie Dough
This recipe will make a covered 9" pie, two shells, or approximately 50 small tart shells.

3 cups flour
1 teaspoon salt
1 1/3 cups butter flavored shortening
   Mix the flour and salt together and then cut in the shortening.
   Mix together:
1 egg, beaten with a fork
1 tablespoon vinegar
5 tablespoons cold water
   Add egg mixture to flour mixture using a fork, then knead dough until it becomes smooth. Roll out part of the dough at a time.

Cut with scalloped-edge cookie cutter.
Press into mini tart pans. Use a fork to prick the dough and then sprinkle with sugar. Place on a cookie sheet and bake until golden brown in pre-heated 425 degree oven for 8-10 minutes, watching carefully. Cool. Remove from tart pans and fill with chilled Easy Chantilly Cream.

Easy Chantilly Cream
1 box instant vanilla pudding mixed with only 1 cup of milk and chilled until firm.
1 cup whipping cream, whipped with vanilla, powdered sugar, and a dash of salt to taste.
   Gently fold the pudding and the flavored whipped cream together. Chill for about 15 minutes before filling tart shells. Top each tart with your choice of fruit. Sliced strawberries, halved grapes, Mandarin orange slices, kiwi, and berries are all good choices. Brush the finished tart with slightly cooled glaze.

Glaze
2/3 cup apple jelly (or any clear jelly)
1 tablespoon sugar.

   Mix together in a saucepan and melt over low heat. Cool slightly before brushing onto decorated tarts.

Recipes were provided by:
Catered Ambiance
1104 W. Wellesley Avenue
Spokane, Washington 99205

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