Bridal Shower Recipes: A New-Fashioned Tea Party

By Azure Nelson, Published Sep 8, 2010

A tea party may sound old fashioned, but it's still a great bridal shower theme. Check out some of these amazing new recipes to add a little spice to your bridal shower. From Karter Louis of Hillbilly Tea in Louisville, Ky. White bean and sage fritters 2 cups cooked great northern beans 3 teaspoon finely chopped fresh sage 3 garlic cloves, crushed 1 teaspoon grated lemon zest 1 tablespoon flour 1 teaspoon baking powder 1 egg 1/8 teaspoon white pepper 1 teaspoon salt olive oil for deep frying place the beans, sage, garlic, lemon zest, flour, baking powder, egg, white pepper and sea salt in a food processor and process until very smooth. Cover with plastic wrap and refrigerate for 1 hour. Fill a heavy-based saucepan one-third full of olive oil and heat to 350F. Using two spoons, shape heaped tablespoons of the mixture into a quenelles and deep-fry, in batches, for 3-5 minutes each, turning occasionally until cooked thoroughly end golden. Drain on a paper towel and serve hot with sage dipping sauce. Sage dipping sauce 1 cup mayonnaise 1 tablespoon finely chopped sage 1 teaspoon powdered sugar zest and juice of 1 lemon salt and pepper to taste Place all ingredients in a mixing bowl and whisk it into a smooth paste. Keep refrigerated until served. From Mirassou Winery: Upside Down Peach Rhubarb Polenta Cake (pair with Reisling) For the fruit: 2 cups (1/4-inch thick slices) ripe peaches 1 1/2 cups (1/4-inch thick slices) rhubarb 1 teaspoon lemon juice For the cake: 1 1/3 cups all-purpose flour plus extra for cake pan 1/2 cup cornmeal 1 1/2 teaspoons baking powder 1 teaspoon table salt 1 stick (1/2 cup) unsalted butter, at room temperature plus extra for cake pan 3/4 cup granulated sugar 1/3 cup light brown sugar 1/2 cup Mirassou California Riesling or orange juice 1 tablespoon pure vanilla extract 1 tablespoon orange flower water (optional) 1 teaspoon lemon zest 3 large eggs, at room temperature For the topping: 2 tablespoons unsalted butter, melted 1/3 cup packed light brown sugar 1. Combine peach slices, rhubarb, and lemon juice in a large nonreactive bowl, toss to coat, and set aside until juicy, at least 5 minutes. 2. Heat oven to 350°F and arrange rack in the middle. Coat a 9-inch round cake pan with butter and flour; tap out excess flour and set aside. 3. Combine flour, cornmeal, baking powder, and salt in a large bowl and whisk to combine and break up any lumps; set aside. 4. Place the butter and sugar in a bowl of an electric mixer. Beat with a paddle using a medium speed, until the butter is creamy and consistency of wet sand. Add the eggs, one at a time, mixing until fully incorporated before adding the next. Add the wine, vanilla extract, orange flower water (if using), and lemon zest and mix until airy, about 1 minute. Reduce mixer to low and add dry ingredients, little by little, and mix until just incorporated. 5. Drizzle the bottom of the cake pan with the melted butter and sprinkle sugar over the top. Arrange fruit mixture on top (including any excess juices). Spoon the batter evenly over the fruit and bake until the cake is golden brown, evenly risen, nad springs back when lightly pressed, about 40 to 45 minutes. 5. Cool in pan on a wire rack 15 minutes. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm or at room temperature. From Elixir in San Francisco: Ruby Chai Appeltini Recipe per drink* 1.5 oz Square One Organic Vodka infused with Numi Organic Ruby Chai Tea 1.5 oz Organic Apple Cider infused with Numi Organic Ruby Chai Tea .5 oz Organic Agave Nectar 1/4 organic Gala Apple Preparation: Cut the apple in half, just of center leaving the stem on. Then slice the core out just to the other side of the stem. Reserve core slice for garnish. Cut one quarter of the apple into pieces, removing the seeds and core. In a mixing glass, muddle into apple sauce consistency. Add Agave Nectar Square One, Cider and ice. Shake for 10 seconds and Strain up into a chilled cocktail glass. Head should be frothy and creamy. Garnish with the apple core slice on the rim or floating. To make this drink as a one-off at home, Use 1 bag of tea per each 6 ounces of liquid, infusing the vodka cold for an hour or two and heating the cider and infusing for 3-5 minutes. To batch prep for speedy bar service or an at-home party, prepare the two infusions as below: Ruby Chai- infused Square One: In a mason jar or other glass sealable container add 750ml bottle of Square One and 6 bags of Numi Ruby Chai Tea. Let infuse for 1-2 hours. Remove the bags and squeeze back excess vodka. Pour the infused vodka back into a Square One bottle that has had the labels removed (infusion bottles with brand labels on them may be a legal issue in your state; check with your ABC office). Use a labeler to mark your bottle. Ruby Chai-infused Apple Cider: Pour cider into a sauce pan and heat (try not to boil). Turn off the heat and add 1 bag of Numi Ruby Chai Tea per 6 ounces of cider. Let steep for 3-5 minutes and remove the tea bags, squeezing back any remaining liquid. Pour spiced cider into a store ‘n’ pour or other bar speed bottle (another de-labled Square One bottle looks nice). Mixologist’s Note: I love chai and Numi’s Ruby Chai blend with Rooibos makes for a delicious infusion agent in cocktails. The warm rich spice blends superbly with the apple and by infusing we get intense flavor with no added water. The texture of the Gala apple when muddled into sauce consistency gives this drink a velvety, viscous mouthfeel with a creamy head like a pint of Guinness. If you batch prep the infusions and the apples and this drink is really easy to prepare and serve.

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