Suggested Tea Party Menu for your St Patrick’s Day Tea Party

Cocktail Smashed Leprechaun (optional) Cut up Green vegetables with Green Ranch Dressing for Dipping Fruit Kabobs with Emerald Isle Fruit Dip Irish Oatmeal and Cranberry Scones Irish Soda Bread with Four Leaf Clover Green Butter or Cream Cheese Devonshire Cream Scones Smoked Salmon with Sundried Tomato and Basil Cream Cheese Tea Sandwich Reuben Tea Sandwiches on Rye Bread Roast beef and Irish Cheddar Cheese Tea Sandwiches on Potato Bread with Horseradish Sauce Pistachio Fruit Fluff Miniature Green Twice Baked Potatoes Green Deviled Eggs Tray of Shamrock and Pot of Gold Cookies a variety of  green tea, loose leaf teas limes because that are green sugar cubes with shamrocks on them Dessert Leprechaun Green Tea Cake with Shamrock Green Tea Frosting

Some Recipes from the tea party menu

Smashed Leprechaun

• 8 fresh mint leaves
  
• 3 tablespoons sweetened green tea
  
• 3 ounce Irish Whiskey
  
• 1 mint sprig

Place mint leaves on bottom of glass. Add tea syrup and combine well. Fill glass with crushed ice. Add whiskey. Stir. Garnish with sprig of mint.

Emerald Isle Fruit Dip

• 1 (8 ounce) package strawberry cream cheese softened
• 1 (7 ounce) jar marshmallow crème
• 2 Tablespoons orange juice
• 1 cup non dairy whipped topping
• 3 drops green food coloring

Using an electric mixer, blend cream cheese and marshmallow creme , orange juice and whipped topping until mixed thoroughly.



Irish Oatmeal Cranberry Scones

• 1- 2/3 cups all-purpose flour
• 1/4 cup and 2 tablespoons sugar
• 2 Tablespoons additional sugar for sprinkling (green sugar optional for sprinkling)
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups old-fashioned Irish oats
• 3/4 cup cold unsalted butter, cut into tablespoon pieces
• Finely grated zest from 1 large orange or lemon
• 2/3 cup buttermilk plus 2 Tablespoons additional for brushing
• 1/2 cup dried cranberries
• 2 1/4-inch round cookie cutter or favorite shaped cookie cutter

Preheat oven to 425ºF. Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps. Transfer to a bowl. Stir together zest and buttermilk. Toss cranberries with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times. Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner. Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack. Serve warm or at room temperature.

Pistachio Fruit Fluff

• One 15.5 ounce can crushed pineapple, in its own juice. Do not drain.
• 1/2 cup finely chopped nuts (pecans or walnuts) (optional)
• 1/2 cup of maraschino cherries, drained
• One 3 ounce package instant pistachio pudding (sugar free optional)
• One 12 ounce tub frozen whipped dessert topping (fat free optional), softened (I would make my own whipped cream using heavy cream beaten until stiff peaks form)

Place instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped topping or real whipped cream which ever you use. Stir in chopped nuts. Cover, and refrigerate until thoroughly chilled. Serves six.

Leprechaun Green Tea Cake with Shamrock Green Tea Frosting

1 cup all purpose flour 1 cup cake flour 1-1/2 teaspoon baking soda 1 teaspoon salt 4 eggs 6 to 8 drops green food coloring (optional)

4 teaspoons matcha green tea powder 1 ¼ cups sugar 1 cup vegetable oil 1 cup sour cream 2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and flour 2 - 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and 4 teaspoons of matcha. Set aside.

In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in vanilla. Beat the sour cream into the flour mixture. Pour batter into prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean Cool on wire rack for 30 minutes before removing from pans.

Shamrock Green Tea Frosting

1 1/4 cups confectioner’s sugar
2 teaspoons matcha green tea powder
2 tablespoons butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 1/2 teaspoons milk
4 drops green food coloring (optional)

Sift together confectioner's sugar and matcha powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk and food coloring. Beat with an electric mixer until smooth.

To assemble the cake:

When the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with additional matcha powder if desired. Serve cold or at room temperature. Makes one 2 layer 9 inch rounds or one sheet cake.


Use these recipes or create your own tea party menu and have fun.


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