Have a tea party
Brittany Goodin shows a picture of herself, left, and Kim Sivulka, 20 years ago when the mother-daughter Valentine's Day tea party began.
By BETH VRABEL
For Smart
Kathy Godin of York Township is a tea party expert, even though she prefers coffee and punch.
She has thrown a mother/daughter Valentine’s Day tea party for about 40 of her neighbors for 20 years. “No boys allowed at this party,” she said.
Godin has the planning down to a science. “The scones come out of the oven as the guests walk in the door,” she said.
It takes Godin months to plan and prepare her tea party. She shared her hostess secrets, so you can whip together your own celebration in just a few days, maybe even in time for Mother’s Day.
Step 1
Choose a menu, balancing savory and sweet. If you’re leaning toward all chocolate, reconsider. The theme failed for Godin. “You need a variety,” she said. You also need to account for tastes, such as quiche for the ladies and Jell-O jigglers for the children.
Step 2
Send out invitations. Create your own, or go to
Step 3
Delegate and work ahead. Ask invitees to bring something, whether it be an extra tea set or a dessert. Cook dishes, such as a vegetable soup, that can be prepared ahead of time and frozen.
Step 4
The week before: Shine the tea set and gather platters. To enjoy the party yourself, you might want to opt for buffet style, as Godin does. To up the formality, you can put out a selection of vintage tea cups and saucers (a good excuse to shop at local flea markets).
Step 5
The night before: Prep the kitchen to cook last-minute items. Have all ingredients and supplies on hand to put together before the party.
Step 6
Day of: Go into overdrive. Tea party foods, such as scones and cucumber sandwiches, don’t taste as fresh if prepared ahead of time, so you’ll be busy. If hosting your party at home, wait to set up seating so as not to inconvenience your family. Do this as your dishes are cooking.
Step 7
Freshen up. (“I frown on jeans,” Godin said.) Prepare to greet your guests. If you like, have a basket of vintage hats and gloves near the door for guests to wear while dining.
Cinnamon Pecans
1 pound pecan halves
1 egg white
1 tablespoon water
1 cup sugar
½ teaspoon salt
1 ½ teaspoons cinnamon
Beat egg white until stiff. Add water and pecans, mix well. Mix dry ingredients and add to nuts, stir. Spread on a foil-lined cookie sheet and bake for 30 minutes at 300 degrees. Cool before removing from cookie sheet.
- Lottie Smith, York Township
Bacon Quiche Cups
1 8-ounce-package cream cheese, softened
2 tablespoons milk
2 eggs
½ cup shredded Swiss cheese
1 tablespoon onion powder
1 10-ounce can refridgerated biscuits
7 slices bacon, crisply cooked and crumbled
In a small bowl, beat cream cheese, milk and eggs on low speed of electric mixer until smooth. Stir in Swiss cheese and onion powder; set aside.
Separate biscuits; roll or stretch each biscuit to line muffin cup. Place half of crumbled bacon in bottom of prepared muffin cup. Spoon about 2 tablespoons of cheese mixture over bacon in cups.
Bake for 21 to 26 minutes or until set. Sprinkle each quiche cup with remaining bacon, pressing lightly into filling. Remove from pan. Makes 10 quiche cups.
- Laida Negrin, York Township
Tea Party Scones
6 cups flour
1 cup cold butter, grated
2 tablespoons baking powder
2 cups milk
1 tablespoon salt
1/3 cup sugar
Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.
Combine flour, baking powder, salt and sugar in a very large mixing bowl. Grate the cold butter (quickly) with a large grater. Cut grated butter pieces into the flour mixture with a pastry blender. Make a well in the center and add the milk. Stir just to combine.
Turn mixture onto a generously floured surface, and knead and fold 12 times. Pat into a circle that is about ¾-inch thick. Cut with floured cutter or glass. Place on prepared baking sheet. Bake for 10 minutes.
- Kathy Godin, York Township
Cucumber Sandwiches
Cocktail rye bread
Mayonnaise
Sliced cucumbers
Seasoned salt
Spread a thin layer of mayonnaise on bread; top with a ¼-inch slice of cucumber and sprinkle lightly with seasoned salt. Refrigerate, serving within an hour or two.
- Kathy Godin, York Township
Smart tip
Add orange zest, nuts or dried fruit such as cranberries or raisins to the scone dough before kneading.
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