Our May tealet’s see – what comes in May?  Memorial Day? Victoria Day? 

NO…. it’s a…

 













One of the most fun cookbooks I have is from an author named Susan Branch.  She is a really fun artist, so I’m going to put in a couple of her recipes complete with her art...

 

 

 

 

 

 

 

 

And how about this for fun!!??!!

 

 

 

 

I couldn’t resist putting in this following recipe because it has so much WOW potential and it’s so easy.

 

Cucumber-Tomato Bruschetta in Phyllo Cups

Yield: 30 appetizers

Ingredients:

1 medium cucumber, finely diced

1 tomato, seeded and finely diced

1 small red onion, finely diced

¼ cup Sour Cream

3 Tablespoons cream cheese, softened at room temperature

2 teaspoons lemon juice

2 Tablespoons finely chopped chives

2 Tablespoons finely chopped parsley

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 packages phyllo cups (found in the freezer section)

 

Directions:

1. Remove phyllo cups package from freezer – they will come to room temperature while you assemble the rest of the appetizer.

2. In a medium bowl, toss the cucumber, tomato and onion to combine.

3. Using a spoon, mix the sour cream and cream cheese in a small bowl. until thoroughly combined. Stir in lemon juice, salt, pepper, chives and parsley.

4. Toss the vegetables with the sour cream mixture to combine.

5. Spoon the bruschetta into each phyllo cup, filling each evenly.

6. Top with finely chopped chives and serve.

 

And as long as you have those Phyllo cups….

English Pea Salad in Phyllo Cups

 

Ingredients

1.   2 cups frozen baby English peas

2.   2 tablespoons mayonnaise

3.   2 tablespoons minced celery

4.   2 tablespoons finely chopped pimiento-stuffed green olives

5.   1 tablespoon sweet pickle relish

6.   1 teaspoon fresh lemon juice

7.   ½ teaspoon minced shallot (optional)

8.   ½ teaspoon salt

9.   ⅛ teaspoon ground black pepper

10.                1 large egg, hard-boiled and peeled

11.                 2 (1.9-ounce) boxes mini phyllo cups

 

Instructions

1.   Place frozen peas in a colander. Run very hot water over peas for 1 minute to defrost. Drain well.

2.   In a medium bowl, combine peas, mayonnaise, celery, olives, pickle relish, lemon juice, shallot, salt, and pepper, stirring to blend. Set aside.

3.   Remove egg yolk from boiled egg, and press through a fine-mesh sieve. Set aside to use as garnish. Finely chop egg white. Add egg white to salad, stirring to combine.

4.   Just before serving, evenly divide pea salad among mini phyllo cups.

5.   Garnish each evenly with reserved egg yolk, if desired.

 

Notes

1.   • Pea salad can be made a day in advance and refrigerated in a covered container until needed.

2.   • Be sure to use baby English peas for this recipe, as other peas may be too large for the mini phyllo cups.

 

WAIT….. Just one more…. you already have the cups!

Strawberry-Brie Phyllo Cups

Ingredients

1.   15 mini phyllo cups

2.   4 ounces Brie cheese, rind removed

3.   ⅓ cup strawberry preserves

 

Instructions

1.   Preheat oven to 350°.

2.   Line a rimmed baking sheet with parchment paper.

3.   Place phyllo cups on prepared baking sheet. Set aside.

4.   Cut cheese into 15 equal cubes. Place a cube of cheese in each phyllo cup.

5.   Bake until cheese is melted, approximately 5 minutes.

6.   Immediately place ¼ teaspoon strawberry preserves on surface of melted cheese. Spread preserves to cover cheese.

7.   Serve immediately.

 

How easy is that??!!??

 

Decorating for a tea is always great fun, but throw in SPRING and a great theme, and it is just TOO much fun.

In case it’s a nice warm day and you have chosen ice tea, or long island ice tea :-)                       – just trick out those little mason jars or bottles

 It’s very easy to find silver in thrift stores, lots of mismatched fun teaspoons….

To go with the charm of mismatched tea cups…

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 Don’t forget the sugar cubes if you are having tea.

 

 



But I guess there is something to say here.  As most of us are of ‘that age’, many of us won’t have our mum’s to celebrate with.  So how about a ‘remember your mum tea’ ? 

I absolutely love this table setting with the little chandelier in the tree.  

But then how about placing a picture of your own mom at each setting?  And having a toast to

 

“Mom”

 

 

 

 

 

 

 

 

 

My dear mum at age 89

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Mom's 90th birthday.

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                                                                     © Michelle Young 2012