A Valentine’s Day Afternoon Tea Menu
For a romantic Valentine’s Day afternoon tea theme “think pink”! You can keep a theme menu versatile by incorporating different flavors and textures. Be creative. Get out those cookie cutters. Use extracts, fruits, berries and vegetables to enhance your choices. Butterfly Blue Pea with added citrus will become a pink tisane. Roses will add beauty and fragrance. Build your menu with one or two types of scones, preserves and clotted / Devon cream, three to six tea sandwiches /savories, three to four sweets, one hot tea and one herbal infusion. Optional~ Iced tea or punch. Pink Champagne. Celebrate the day of love with someone in your life ~whether romantic, family or friend to let them know they are special.
SCONES and PRESERVES
Cherry ~ Cranberry ~ Raspberry ~ Rose ~ Strawberry
Pink Colored Clotted or Devon Cream
TEA SANDWICHES and SAVORIES
Radish Rose
Beet Hummus on Pita
Pink Marble Egg with Chopped Egg Salad
Cucumber with edible Rose Petals
Salmon Mousse or Smoked Salmon on Dark Bread
Crab, Lobster or Shrimp Salad in Endive Leaf
Marinated Beets in Cornucopia or Tartlet
Ham with Pink Watercress White Bread Finger
Goat Cheese with Cranberry on Brioche Round
Pimento Cheese in Cherry Tomato
Pink Oyster Mushrooms on Parmesan Brioche
Watermelon Balls
Chocolate Dipped Strawberry
Pink Jordan Almonds ~ Pink Jelly Beans
SWEETS
Cherry Fool
Strawberry Trifle
Raspberry Macaron
Pink Vanilla Petit Four
Pink Meringue Pavlova
Pink Almond Shortbread
Pink Rice Krispies Hearts
Rose Butter Cream Pink Velvet Cupcake
Chocolate Pot de Crème with Rose Chantilly Crème
TEAS, TISANES and BEVERAGES
Lavender Rose White Tea
Butterfly Blue Pea ~ Hibiscus~ Pomegranate
Pink Lemonade ~ Pink Champagne
©Ellen Easton
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
