Afternoon Tea - Autumn Menu

Afternoon Tea - Autumn Menu
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THE MENU 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


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*


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.


An aromatic blend Cinnamon pieces, Clove & Orange Peel


A classic rose tea. perfect for friends and family



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, 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.


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


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


* 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.


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


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.

Ellen Easton, the author, does not endorse any outside advertisements that may appear on this site.

No copyrighted materials may be reproduced in any other format, now known or unknown, without prior written permission by Ellen Easton/ RED WAGON PRESS. All copyrights and trademarks remain the sole property of Ellen Easton/ RED WAGON PRESS with all rights reserved. (212) 722-7981


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