🌸✨ Easter Tea Party Menu ✨🌸

Spring is in the air, and that means it is time for an Easter tea party filled with charm, tradition, and unforgettable flavors. This menu is all about Southern hospitality with a touch of elegance. Every bite is made to bring people together and create memories.

Beginner Friendly!

Mini Chicken Salad Croissant Sandwiches:

Ingredients:

2 cups cooked chicken, shredded (rotisserie works well)

½ cup mayonnaise (or Greek yogurt)

1 tsp Dijon mustard

½ cup finely chopped celery

¼ cup sliced almonds (optional)

½ cup halved red grapes

Salt and pepper to taste

6 mini croissants

Instructions:

1.) Mix all ingredients (except croissants) in a bowl. Adjust seasoning (if needed).

2.) Slice croissants and fill with chicken salad. Serve immediately or chill before serving.

Make-ahead: Chicken salad can be made 1 day ahead.

Cucumber and Herb Tea Sandwiches:

Ingredients:

1 English cucumber, thinly sliced

8 oz cream cheese, softened

1 tbsp fresh dill, chopped (or 1 tsp dried)

1 tbsp fresh chives, chopped

½ tsp garlic powder

Salt to taste

6 slices white or wheat bread

Instructions:

1.) Mix cream cheese, herbs, garlic powder, and salt.

2.) Spread on bread, layer cucumber slices, then top with another slice.

3.) Trim edges and cut into small squares or triangles.

Make-ahead: Spread can be made 2 days ahead. Assemble sandwiches a few hours before serving.

Pimento Cheese Stuffed Mini Bell Peppers:

Ingredients:

8 oz shredded sharp cheddar cheese

4 oz cream cheese, softened

¼ cup mayonnaise

½ cup diced pimentos

½ tsp garlic powder

½ tsp smoked paprika

Salt to taste

8 mini bell peppers, halved and seeded

Instructions:

1.) Mix all ingredients except bell peppers until smooth.

2.) Stuff mixture into bell pepper halves.

3.) Chill before serving.

Make-ahead: Can be made 2 days ahead.

Herbed Goat Cheese and Fig Jam Crostini:

Ingredients:

1 baguette, sliced

4 oz goat cheese, softened

2 tbsp honey

1 tbsp fresh thyme or rosemary

½ cup fig jam

Olive oil

Instructions:

1.) Brush baguette slices with olive oil and toast at 375°F for 10 minutes.

2.) Mix goat cheese, honey, and herbs.

3.) Spread on crostini and top with fig jam.

Make-ahead: Cheese spread can be made 2 days ahead. Assemble before serving.

Classic Buttermilk Scones with Jam and Clotted Cream:

Ingredients:

2 cups all-purpose flour

¼ cup sugar

1 tbsp baking powder

½ tsp salt

½ cup cold butter, cubed

½ cup buttermilk

1 egg

1 tsp vanilla extract

Instructions:

1.) Preheat oven to 400°F.

2.) Mix dry ingredients. Cut in butter until crumbly.

3.) Mix wet ingredients, then combine with dry.

4.) Shape into a disc, cut into wedges, and bake for 15 minutes.

5.) Serve with jam and clotted cream.

Make-ahead: Dough can be prepped 1 day ahead.

Homemade Clotted Cream:

Clotted cream is traditionally made by slowly heating heavy cream until the fat rises to the top and thickens into a rich, buttery texture. Here's how to make it at home:

Ingredients:

2 cups (1 pint) heavy cream (must be at least 36% fat, preferably not ultra-pasteurized)

Instructions:

1.) Preheat oven to 175°F to 180°F

2.) Pour the cream into a shallow baking dish (a glass or ceramic dish works best). The cream should be about 1 to 2 inches deep.

3.) Bake uncovered for 12 hours (overnight is easiest) until a thick, yellowish layer forms on top.

4.) Cool completely, then refrigerate for 8 hours (or overnight).

5.) Scoop the thickened clotted cream from the top, leaving the liquid behind. Stir gently to smooth the texture.

Store in an airtight container in the fridge for up to 5 days.

For a quicker version, mix 1 cup heavy cream with ½ cup mascarpone cheese and a pinch of sugar. It won’t be exactly the same but will have a similar creamy texture.

Lemon-Lavender Shortbread Cookies:

Ingredients:

1 cup butter, softened

½ cup powdered sugar

2 cups all-purpose flour

1 tbsp dried culinary lavender

Zest of 1 lemon

½ tsp vanilla extract

Instructions:

1.) Cream butter and sugar. Add flour, lavender, lemon zest, and vanilla.

2.) Roll dough and cut cookies.

3.) Bake at 350°F for 12 minutes.

Make-ahead: Dough can be made 3 days ahead.

Cinnamon Sugar Puff Pastry Twists:

Ingredients:

1 sheet puff pastry, thawed

¼ cup melted butter

¼ cup sugar

1 tsp cinnamon

Instructions:

1.) Brush pastry with butter, sprinkle with sugar and cinnamon.

2.) Cut into strips, twist, and bake at 375°F for 12 minutes.

Make-ahead: Can be baked 1 day ahead.

Mini Carrot Cake Muffins:

Ingredients:

1 cup flour

½ cup sugar

1 tsp cinnamon

½ tsp baking soda

½ cup shredded carrots

¼ cup vegetable oil

1 egg

Instructions:

1.) Mix dry ingredients, then add wet. Fold in carrots.

2.) Bake at 350°F for 12 minutes.

Make-ahead: Can be made 2 days ahead.

Creole Lemonade Pound Cake:

Ingredients:

1 cup butter, softened

2 cups sugar

4 eggs

3 cups flour

½ tsp baking powder

½ tsp salt

½ cup lemon juice

1 tsp vanilla

Instructions:

1.) Beat butter and sugar, add eggs one at a time.

2.) Mix dry ingredients separately.

3.) Alternate adding dry ingredients and lemon juice to the batter.

4.) Bake at 350°F for 55 minutes.

Make-ahead: Can be made 3 days ahead.

Mini Peach Cobbler Cups:

Ingredients:

1 can peaches, diced

½ cup sugar

1 tsp cinnamon

1 cup flour

1 cup milk

1 cup sugar

1 tsp baking powder

½ cup melted butter

Instructions:

1.) Mix peaches, sugar, and cinnamon.

2.) Combine flour, milk, sugar, and baking powder.

3.) Pour batter into muffin tins, add peaches.

4.) Bake at 375°F for 20 minutes.

Strawberry Shortcake Skewers:

Ingredients:

1 pound strawberries, hulled

1 pound cake, cubed

1 cup whipped cream

Instructions:

1.) Thread strawberries and pound cake onto skewers.

2.) Drizzle with whipped cream before serving.

Vanilla Bean and Lavender Macarons:

(Beginner tip: Buy pre-made shells and fill them)

Ingredients:

½ cup butter, softened

1 cup powdered sugar

1 tsp vanilla bean paste

½ tsp dried lavender

Instructions:

1.) Mix butter, sugar, vanilla, and lavender.

2.) Pipe into pre-made macaron shells.

Herbal Lavender Lemonade:

Ingredients:

1 cup lemon juice

½ cup honey

2 cups water

1 tbsp dried lavender

Instructions:

1.) Simmer lavender in water for 5 minutes. Strain.

2.) Mix with lemon juice and honey. Chill.

Iced Green Tea with Mint:

Ingredients:

4 green tea bags

4 cups water

¼ cup honey

Handful fresh mint

Instructions:

1.) Brew tea, mix with honey, chill.

2.) Serve over ice with mint.

Easter Lemonade Fizz:

Ingredients:

1 cup lemonade

1 oz vodka

1 oz elderflower liqueur

Sparkling water

Instructions:

1.) Mix lemonade, vodka, and elderflower liqueur.

2.) Top with sparkling water.

Springtime Mojito:

Ingredients:

5 mint leaves

1 tbsp sugar

1 oz lime juice

1 oz white rum

Club soda

Instructions:

1.) Muddle mint, sugar, and lime.

2.) Add rum, top with club soda.