English Tea, Scones, Sandwiches, and Sparkling Wine, OH MY!!
On a Sunday afternoon, two lifelong friends enjoyed homemade English Tea with scones and sandwiches and a few giggles as we recorded Episode #20 of Provisions & Libations. After our show notes, Victoria and I began to giggle and could not stop until she left the room for a few minutes. As we began to record the second time, or ‘take 2’ for the podcast, we gave each other a stern look and said to grow up as if we were one another’s mothers. On the other hand, I said in my best Tone Loc voice, “Let’s Do It!”
As soon as we gathered our thoughts, Victoria elegantly talked us through her handmade sandwiches and scones with proper etiquette. She presents interesting facts about High Tea and introduces us to her family from England. And the best is her teapot from Auntie Diane with King Henry the 8th and his seven wives. Yes, seven wives; there is a reason why. Listen to the podcast for further explanation.
We sipped on Chapel Down Brut NV from South East England, served at Prince Harry and Megan Markle’s wedding, and had the privilege to taste it during the recording of this podcast. Thank you to Stellars Cellar in Orcutt, CA, for sponsoring this show with the complimentary bottle. To learn more about Stellars Cellar’s excellent wine selection, stop by 400 E. Clark Avenue, Orcutt, CA, or call 805.623.5129.
Recipe notes for the afternoon tea:
For the scones sprinkle the top with coarse raw sugar prior to baking. Serve with ‘clotted cream’ lemon curd or jams of your choice.
Cucumber Sandwiches:
Ingredients: White bread, English cucumber (sliced 1/16” thin), Spring onions (green onion stalks), salt and pepper to taste
Directions: Using fresh white bread smear a nice layer of butter on 2 slices of bread. Sprinkle salt and pepper on each slice lightly. Arrange cucumbers on a slice of bread and top with a few slices of spring onions. Top with second slice of bread, trim off crusts, and cut in half or quarters.
Salmon Sandwiches:
Ingredients: White bread, boneless Salmon, balsamic vinegar, mayonnaise, salt and pepper to taste
Directions: Empty a can of boneless salmon into a bowl. Add 3 splashes of balsamic vinegar and just enough mayonnaise to make the salmon stick together. Butter 2 slices of white bread, salt and pepper accordingly. Spoon salmon onto 1 slice of bread and arrange a few spring onions on top. Top with second slice of bread, trim off crusts, and cut in half or quarters.
Egg Salad Sandwiches:
Ingredients: White bread, six hard boiled eggs, peeled, Spring onions, Mayonnaise, 2 Tbsp. Yellow Mustard, salt and pepper to taste
Directions: Finely dice eggs in a medium bowl. Add 3 splashes of balsamic vinegar. Add mustard. Stir in enough mayonnaise to make egg mixture well blended. Add salt and pepper accordingly. Apply a thin smear of butter to one side of each slice of bread and add salt and pepper. Add egg salad to one slice and top with spring onion slices. Top with second slice of bread, trim off crusts, and cut in half or quarters. Serve on decorative plate with other finger sandwiches and tea. Enjoy!
