Springtime in May! What better time to host a fancy ladies tea party for friends

recipe box May 2018

Dainty, but tasty tea sandwiches, delectible orange scones and a steaming pot of tea. . .Invite your friends over for a fun way to celebrate springtime in May. (Photo provided)


by Annette Kukoy and Jackie Shayotovich


       These recipes are in response to a friend who wanted to host a tea party and asked us for some ideas. 


Tea Sandwiches 

      To prepare these ahead of time, assemble the sandwiches, place on a sheet pan, then cover with a slightly damp paper towel. Seal the pan with plastic wrap and refrigerate. When you’re ready to serve, cut off crusts from each sandwich and cut into triangles, squares or circles.


Smoked Salmon Herb Butter 

8 tablespoons unsalted butter, room temperature

1/8 teaspoon minced garlic

1-1/2 teaspoons minced shallots, or green onions

1-1/2 teaspoons dried dill

1-1/2 teaspoons dried parsley

1/2 teaspoon fresh lemon juice

Salt and pepper to taste

14 slices firm white bread

4 oz. smoked salmon


      Combine all the butter ingredients and mix thoroughly. Spread a thin layer on each slice of the bread. Place one slice of smoked salmon on each of seven slices of bread. Top with the remaining slices of bread, butter side down.



8 ounces cream cheese, room temperature

1/4 cup minced shallots, or green onions

14 slices dense raisin bread

14 slices fresh or smoked turkey slices

Fresh basil leaves


      Combine the cream cheese and onions. Spread a thin layer on one side of all the bread. Place two slices of turkey on seven of the slices of bread. Arrange several leaves of basil on the turkey. Top with the remaining slices of bread, cream cheese side down. 


Ham and Havarti

4 tablespoons mayonnaise

4 tablespoons Dijon mustard

14 slices whole grain bread

28 slices deli ham

14 slices Havarti cheese

Fresh baby arugula


      Combine the mayonnaise and mustard; spread a thin layer on each slice of bread. Layer seven slices of bread with ham, cheese, ham and arugula, then top with the bread slices, spread side down.


Glazed Orange Scones

3/4 cup raisins or dried cranberries 

2 cups flour

3 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons cold butter

1 tablespoon grated orange zest

1 cup (8 ounces) sour cream

2 egg yolks


For the Glaze:

3 tablespoons unsalted butter, melted

1 cup confectioners’ sugar

1/2 teaspoon vanilla

2 tablespoons orange juice


      Preheat oven to 425 degrees.  Line a baking pan with parchment paper. Place the raisins or cranberries in a bowl; cover with hot water and let stand for five minutes. Drain well and set aside. 

      In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk in the orange zest. Cut in the butter until the mixture is crumbly. Combine the sour cream and egg yolks; add to the crumb mixture. Stir in the fruit just until blended.

      Turn onto a floured surface; knead gently eight or ten times. Divide into four portions and place on a baking sheet. Pat the dough into four-inch circles. Cut each circle into four wedges, but do not separate. Bake 15-18 minutes, or until golden brown. 

      Whisk the glaze ingredients together and drizzle over the scones while slightly warm.


      Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it. .


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