[1] Tea can be classically staged, like this one from Tea Time Magazine, or [2] modern service, like this at the Langham Palace | New York. Instead of classic British tea sandwiches on crustless bread, you can substitute tartines—French open-face sandwiches—or Italian crostini. Here’s a close-up from Honestly Yum.

 
SEPTEMBER TEA PARTY

 
OCTOBER TEA PARTY

 
Bonus: Provide oranges, pomanders and optional ribbon, and let guests make their own party favors: pomanders!
 
NOVEMBER TEA PARTY

 
DECEMBER TEA PARTY

WHAT TO SERVE AT TEA PARTY

Perhaps the most fun of planning a tea party is deciding on the goodies. Just search online for “tea party recipes” and you’ll find enough for a lifetime of teas. The basic categories:

With curd or jam and clotted cream, they’re a classic favorite. It’s easy to bake your own moist scones with gourmet mixes from King Arthur Flour or other quality producer. They also sell gluten-free mixes.

 
Healthier Tea Party Foods

[4] This beautiful sandwich cake yields a wedge [5] of savory sandwich. Here’s how to make it from AmusesBouche.fr.

 
TEA PARTY ETIQUETTE

Etiquette expert Arden Clise erases common ideas of “proper” tea behavior. She says:

“People often think proper tea drinking means sticking your pinky out. That’s actually rude and connotes elitism. It comes from the fact that cultured people would eat their tea goodies with three fingers and commoners would hold the treats with all five fingers. Thus was born the misguided belief that one should raise their pinky finger to show they were cultured. Tuck that pinky finger in.”

Find more of her comments at CliseEtiquette.com.

[1] You don’t need a tiered stand, but you can find inexpensive ones. This one is less than $20 (photo © Chef Buddy | Amazon).

[2] Anna Maria Russell, Duchess of Bedford, inadvertently invented the custom of afternoon tea in 1840 (photo © Woburn Abbey).

[3] Cream tea is a simple version of afternoon tea: just tea and scones with clotted cream and preserves, not the elaborate spread in photo #1 (photo © Kristian Septimius Krogh | iStock Photo.)

THE HISTORY OF AFTERNOON TEA

In the U.K., afternoon tea is a longstanding tradition: a light meal in mid-afternoon, between lunch and dinner. It can be simple or elaborate, consisting of a pot of tea plus finger sandwiches, scones with jam and clotted cream, cakes and pastries.

September 3rd is the birthday of Anna Maria Russell (1783 – 1857), the seventh Duchess of Bedford. In 1840 she inadvertently created the British custom of afternoon tea, a midday meal.

As their main meal of the day shifted from midday (luncheon) to evening, English high society didn’t dine until 8 p.m. The hungry duchess needed something to tide her over during the stretch between lunch and dinner.

She ordered tea with small sandwiches to be brought to her room. Over time, her friends joined her, and “afternoon tea” expanded from her circle to all of society.

It was an elaborate social and gustatory affair with sweet and savory delicacies, special tea cakes and even tea gowns to bridge the fashion gap between casual afternoon and formal evening dress. As the custom spread downstream, tea rooms and tea gardens opened to serve tea to all classes (no change of clothing required).

Be the Anna of your circle: Plan afternoon teas as regular get-togethers, quarterly or more often. People can take turns hosting; and it can be as simple or elaborate as you like.

While today’s ladies are more likely to work, consider afternoon tea instead of Sunday brunch. Feel free to invite the gentlemen.

Plan a celebration: April is National Afternoon Tea Month, National/International Cream Tea Day is the last Friday in June, and Afternoon Tea Week takes place the second full week in August.

> Afternoon tea and tea dances.

> The history of tea.

> The different types of tea: a photo glossary.
 
 
AFTERNOON TEA VS. HIGH TEA VS. CREAM TEA

Afternoon tea is not the same as “high tea.”

 
> April is National Afternoon Tea Month. 

> Afternoon Tea Week takes place the second full week in August.

> National Cream Tea Day is the last Friday in June.

While it is not part of the tradition, you can add a modern “pre-cocktail” touch:

A YEAR OF TEA PARTY IDEAS: PART 1, JANUARY TO JULY

JANUARY TEA PARTY

 
FEBRUARY TEA PARTY

 
MARCH TEA PARTY

APRIL TEA PARTY

 
MAY TEA PARTY

 
JUNE TEA PARTY

 
JULY TEA PARTY

 
We placed the Boston Tea Party teas in July because of Independence Day; but you can as easily have them in December or March.
 
 

[5] There’s no need to buy a tiered stand. This one was put together with regular plates balanced on tea cups. Clever! (photo © Sketch.uk.com.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Rosé sangria, an adieu to the formal summer season (photo courtesy La Marina restaurant | NYC). [2] The many shades of rosé depend upon the grape varietal and the length of skin contact (photo courtesy Jot Dot).

Ingredients For 12 Cups

 
Optional Alcohol

 
________________
*1 quart is 32 ounces, 1 liter is 33.8 ounces, 1 standard wine bottle (750 ml) is 25.4 ounces.

†Use equal amounts of agave or honey, but half as much agave as sugar. Agave is twice as sweet. Always add a portion, taste, and continue to add until the desired sweeteness is reached.

 
Preparation

Use a 1-gallon pitcher (128 ounces) or other vessel to blend. You’ll be making 84 ounces of sangria (more if you add brandy and liqueur), and also need room for the fruit. We like this oblong gallon pitcher because it fits more easily in the fridge.

1. COMBINE the wine, brandy and liqueur and half of the sweetener in the pitcher. Blend well and taste; add more sweetener as desired. We prefer less added sugar to better enjoy the alcohol and the fruit.

2. ADD the fruit and refrigerate for at least 1 hour and up to 1 day in advance. When ready to serve…

3. Add the club soda, stir gently and serve.
 
 
THE HISTORY OF SANGRIA

Sangria appeared in Spain around 200 B.C.E., when the conquering Romans arrived and planted red grape vineyards. While the majority of the wine was shipped to Rome, the locals used some to make fruit punch, called sangria after the blood-red color.

Here’s the scoop.

WHAT IS ROSÉ WINE?

Unlike Chardonnay, Cabernet Sauvignon and the other grape varietals, there is no rosé grape. Any red wine grape can make rosé.

The term rosé refers to the pink color that is the result of allowing the pressed grape juice limited contact with red grape skins during vinification, a process known as maceration.

Once it achieves the desired rosiness, the skin contact ends. Extended skin contact products red wine. The juice pressed from red wine grapes is the same color as the juice from white wine grapes: clear.

A rosé wine can be actually be made by blending red and white wine together; however this is not a common process. Most rosés are dry wines made from red wine grapes. Some are sweeter, such as White Zinfandel; but this is an American taste for blush wine rather than a European tradition.

 
 
NATIONAL SANGRIA DAY IS DECEMBER 20TH.

[1] While luscious summer fruits are still in the market, use them in your sangria. You can get apples and oranges any old time (photo courtesy Good Eggs | San Francisco). [2] Don’t forget the berries (photo courtesy Giant Fresh).

[2] Make a creamy blueberry pop with yogurt or non-dairy milk (photo © A Healthy Life For Me). Here’s the recipe with almond and coconut milks; the recipe for a yogurt pop is below.

[3] Blueberry cream pops. Here’s the recipe (photo © Taste Of Home).

Here’s the history of Popsicles (a happy accident!).

But the name of the holidays needs to be changed. The Popsicle® brand doesn’t make blueberry Popsicles (here are the current flavors), for starters.

Regardless of the flavor, only Unilever can call its ice pops Popsicles.

Well sure, you can call it Popsicle for your own private use; but try to give brands the respect they deserve. Call them ice pops instead of Popsicles®, a slow cooker instead of Crock-Pot®, a food processor instead of Cuisinart®, tissues instead of Kleenex® and lip balm instead of Chapstick® (and on and on).

Anyone can make or sell blueberry ice pops. And making them couldn’t be easier.

> The history of blueberries.

> 30 more blueberry recipes: beverages, breakfasts desserts, mains, and sides.

> The year’s 50+ ice cream holidays.

> The year’s 35+ berry holidays.
 
 
RECIPE #1: EASY BLUEBERRY ICE POPS

Ingredients

First, chose what kind of blueberry you’ll use: blueberry juice, fresh or frozen blueberries. See the conversion table below.

 
Sweetener

Next, choose your sweetener. These are pretty low caloric pops if you use non-caloric sweetener or agave (you need only half the amount of agave, as it’s twice as sweet).

 
Plus

1. BRING bring the sugar (or other sweetener) and the water to a boil in a small sauce pan over high, stirring until the sugar (or other sweetener) dissolves. Transfer to a large measuring cup or other container and refrigerate for 30 minutes, until cool. If using blueberry juice, it may be sweet enough to avoid this step. Taste and decide.

2. COMBINE the blueberry juice or puréed blueberries with the lemon or lime juice. Add the sweetener/water mix to taste. (The juice may need far less sweetening than the fresh or frozen berries.)

3. STIR thoroughly and pour into ice pop molds. Freeze for 4-6 hours, with the mold tops on. If you’re not using ice pop molds with built-in handles, insert a stick into each mold after 1 or 2 hours when it can stand up straight.

4. RUN the molds under warm water to release the pops for serving.
 
 
 
BLUEBERRY CONVERSION MEASUREMENTS

These measurements are from CooksInfo.com. Volume equivalents will vary based on size of the berries.

Depending on how many pops you’re making and how many ounces are in each mold, determine how much fruit you need:

 
Preparation

1. PURÉE the blueberries and sweetener together (see footnote below).

2. POUR into a large bowl, add the yogurt mix gently: For a swirled effect, use a spatula to make swirls in the bowl. You can also add the yogurt first, then the blueberries, to get a half-and-half effect in photo #2, above. Otherwise, combine thoroughly for a lighter purple pop.

3. TASTE and adjust sweetener if desired, then pour into the molds or cups. Freeze for 4-6 hours, with the mold tops on. If you’re not using ice pop molds with built-in handles, insert a stick into each mold after 1 or 2 hours when it can stand up straight.

4. RUN the molds under warm water to remove the pops.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

 
 
________________
 
*To purée, place the berries in a food processor or blender and blend on high speed until the consistency of a smoothie.
  

[1] (photo courtesy Keys To The Cucina). [2] Green beans with petite potatoes and basil (photo courtesy Kqed.org). [3] Petite potatoes, grown in Idaho, are the size of a cherry tomato (photo courtesy Potato Goodness).[4] Check farmers markets for specialty green beans, and pull together a rainbow of colors (photo courtesy The Pines | Brooklyn).

For the big weekend, you may be making potato salad, macaroni salad or cole slaw.

We’d like to suggest a substitute: a delicious, crunchy and good-for-you green bean salad.

As a constantly-dieting college student, it was one of the first recipes we perfected (perfection meaning exactly what we like).

Over the years we’ve tried different dressings we enjoy on other salads—herb vinaigrette; balsamic, lemon or lime vinaigrette; yogurt dressing—but we still return to our original Dijon vinaigrette—and anchovies.

Ideally this salad should be made with haricots vets, the thin French green beans; but they tend to be pricey. So use whatever you find.

We like to go to the farmers market for mixed beans in green, purple and yellow (photo #4). We also spring for Idaho petite potatoes (sometimes called marble or pearl), bite-sized cuties that are have even more flavor than standard sizes (photo #3).

If your crowd loves anchovies, top the salad with them. Otherwise, set the anchovies or tuna next to the platter so people can help themselves.

You can make this recipe four hours ahead or overnight, for the flavors to blend.
 
RECIPE: FAVORITE GREEN BEAN SALAD

Ingredients For 8 Side Servings
 
For The Salad

 
For The Dijon Vinaigrette

 
Platter Garnishes

 
Preparation

1. COOK the potatoes in a large pot of salted water until fork-tender but not overly soft (remember that the potatoes will continue to cook a bit from their internal heat). Drain and set aside to cool.

2. COOK the beans in large pot of rapidly boiling salted water to al dente crisp. Rinse with cold water to stop the cooking, drain and transfer to bowl. If you use larger potatoes, cut them in half after they’re cool.

3. COMBINE all the salad ingredients in a large bowl and make the vinaigrette: Add the garlic to the olive oil, then whisk in the mustard, followed by the vinegar. Season to taste. Taste the salad right before you serve it and adjust seasonings if desired.

5. PLATE. We like to serve this on a platter or large serving plate, rather than in a bowl. Mound the salad in the center of the platter, and rim the perimeter with the sliced eggs and tomatoes. If using anchovies, place them on top of the salad or on a separate small plate.

RECIPE: YOGURT-MINT DRESSING

You can make this up to 3 days in advance, and store tightly covered in the fridge.

Ingredients

 
Preparation

1. PLACE the yogurt in a medium jar or a bowl with a lid. Add the lemon juice and shake or whisk to combine. Add the garlic and stir or whisk.

2. CHIFFONADE the mint leaves: Stack them, then roll them lengthwise into a tight bundle. Cut the bundle crosswise with a sharp knife. For a dressing, cut the strips in quarters or thirds.

3. SEPARATE the pieces with your fingers (we pick them up and drop them a few times). Then stir the mint into the dressing.

With a yogurt dressing instead (photo courtesy Good Eggs | SF).

5. SHAKE or stir thoroughly before serving.