Lewis Caroll’s Alice in Wonderland is as good an excuse to have a whimsical tea party as any I can think of for children of all ages and the child still within us all. Leave tradition aside, invite your friends to join you and put on a fantastical hat to create your own special teatime adventure.”

~ Sandwiches and Savories ~

White Rabbit Carrot Mini Quiche

Diced Apple ~ Chicken Salad in Philo Cup

Salmon with Dill Butter  Dark Bread Finger

Humpty ~Dumpty Tea Marbled Deviled Egg

Alice’s Garden Cucumber and Cream Cheese on White Bread Diamond

~ Crumpets and Scones

Orange Marmalade, Lemon Curd, Strawberry Preserves and Clotted Cream

 ~Sweets~

Eat Me Petit Fours

Meringue Mushroom

Whimsical Sugar Cookies

Citrus Pudding, Custard or Posset

Queen of Hearts Strawberry Tartlet

~

Drink Me Pink Lemonade

Cheshire Cat Chocolate Milk

Earl Grey Green Tea

~Enhancers ~ 

Lemon or Bergamot Slices, Honey, Candied Ginger

ELDERFLOWER PETIT FOURS

INGREDIENTS:  Your favorite pound cake and Buttercream Icing recipe or store bought; Elderflower Syrup; Blackberry or Apricot Fruit Preserves.

PREPARATION:  Slice pound cake into one-inch layers.  Using a cookie cutter or knife cut into desired shape, preferably 1 to 2 inches each.   Spread the fruit preserves across the top of each layer, stacking on top of each other to form two to three layers.  Add one tablespoon of Elderflower syrup to the buttercream icing.  Mix together.  Spread the icing on all sides and top of the petit fours.  Place petit four into a candy cup. Garnish with an edible flower,  royal icing sugars or dragees.

Note: Refrigerated pound cake before slicing is easier to cut and assemble.  Substitute any flavors of choice for the filling and icing.

Austrian D’Arbo Elderflower Syrup:

Talking Tables Truly Alice Mini Tea Domes:

COCONUT LIME DARK CHOCOLATE PUDDING

INGREDIENTS: 12 oz semi-sweet or bittersweet chocolate with at least 60% cocoa solids; 3 cups (two 13 oz cans) unsweetened, full fat coconut milk; 6 Tablespoons sugar; One lime Zest and juice; 2 teaspoons ground Ginger

PRERARATION: Place the chocolate cut into small pieces into an open double boiler over a low heat. Allow to slowly melt stirring occasionally.  In a separate medium size saucepan, heat the coconut milk, sugar,  ginger, lime zest and juice over a low to medium heat. While whisking constantly to prevent scorching gently bring the mixture to a simmer.  Add the melted chocolate into the coconut milk mixture and blend together.  Pour into ramekins, glasses, bowl or container of choice. Tightly cover with cellophane. and place into the refrigerator to chill until the pudding is set approximately, 6-8 hours or overnight. Notes: Orange, Lemon or Bergamot may be substituted for lime.

ORANGE ~LAVENDER POSSET

INGREDIENTS: 16 ounces heavy cream; 1/2 cup granulated sugar; 1 1/2 teaspoons chopped culinary lavender; 1 Tablespoon orange zest;  5 Tablespoons of  fresh orange juice – medium orange; 1 Tablespoon Lemon Juice

PREPARTATION: Stirring constantly to prevent boiling over , on a low to medium heat bring the cream, sugar and lavender to a boil, approximately 3 minutes. Remove from the heat. Add the orange and lemon juices with zest. Allow to cool ten minutes and stir together again to pour into one half cup ramekins, glasses or a bowl.  Cover with cellophane to chill  and set a minimum of one hour before adding garnish~ edible flowers, fresh mint, berries.

NONFAT LACTAID LEMON CUSTARD

INGREDIENTS: 4 Cups NONFAT LACATID Milk, 1 teaspoon ground Cinnamon, 1 lemon, zested or 1 teaspoon lemon paste*;1/16 teaspoon salt; 4 Tablespoons Cornstarch; ¼ cup water; ½ cup granulated sugar; 1 teaspoon pure Vanilla Extract* ~ use Nielsen Massey Madagascar Bourbon Vanilla if available.

PREPARATION: Heat the milk  cinnamon,  lemon zest and salt together over medium low heat 4-5 minutes or until warm and steaming. Remove from heat. Strain into a bowl and allow mixture to cool until tepid.  Mix together cornstarch and water. Add egg yolks, sugar and vanilla. Mix well using a wire whisk. Slowly pour half of the cooled milk into the egg yolk mixture. Stir well. Pour remaining milk into the egg yolk mixture. Return mixture to stove top. Cook over medium low heat, stirring constantly, until the custard begins to thicken and simmer, about 5-10 minutes.  Add nuts and raisins if desired. Serve warm or cover and chill until ready to serve.

* Use Nielsen Massey Lemon Paste and Madagascar Bourbon Vanilla, if available.

©Ellen Easton