Tea Champagne Party 101. Start with three really good cookie recipes, a few bottles of champagne and some of your best girlies! Done! It’s that easy! You’ve made a party.
But seriously…with a little pre-planning, you can throw the most heavenly
tea champagne party that’s ever been. The pay off is so worth the effort! Like with any party, once you’ve determined what you’re celebrating…birthday, engagement, baby shower, etc…you can then settle into some details. My planning/brainstorming looked something like this:
Tea Party…Around Valentines Day…A “Gal”entines Day Affair…Marie Antoinette Style…One Year Blog Anniversary…around 8 – 10 ladies…all in shades of blush
Color Scheme/Decor: Peach, Rose and Blush
- Peach and Carrot Cake with Caramelized Peaches and Fresh Blackberries
- Lemon Ricotta Cake with Strawberry Cream Cheese Frosting and Balsamic Strawberries
- Mandarin Orange Mini Pound Cakes (recipe here)
- Chocolate Cake with Raspberry Buttercream
- Pink Meringue Cookies – Must Have Cookie #1
- Heart Shaped Sugar Crackers-Must Have #2
- Lavender Shortbread (recipe here) –Must Have #3
- Petit Fours Piped with Peaches and Willows (from Bakery)
- Peach and Gorgonzola Flatbread with Arugula
- Bacon Jam and Brie Crostini
- Smoked Salmon and Cucumber Canapes
- Mango and Arugula wrapped in Prosciutto
- Chocolate Covered Strawberries
Beverage: Champagne Bar
Table Setting: White flower petal runner, Fine China, White Linens, Bracelet Napkin Rings, Petite Rose Nosegay Arrangements, Cakes and Cookies Galore
The three must-have, fail proof cookies I served were Heart Shaped Sugar Crackers, Lavender Shortbread, and Meringues. The recipe for Lavender Shortbread can be found HERE from an earlier post. They are easy to make and scrumptious. The following are recipes for Sugar Crackers and Meringues. Equally as easy and delicious!
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 large egg
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon sal
- 1 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- Beat butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add sugar, beating well. Add egg, and beat well. Combine flour and next 3 ingredients. Add to butter mixture, beating at low speed just until blended. Stir in vanilla.
- Roll dough to 1/8″ thickness on a lightly floured surface. (When I can see my countertop through the dough, I know I’m at the proper thin-ness.) Cut with cookie cutters. Place 1″ apart on parchment lined cookie sheets.
- Brush cookies with egg white wash and sprinkle with dusting sugar and a pinch of kosher salt. I literally 0nly allow 4-5 granules of salt per top of cookie…but those granules count! Bake at 350 degrees for about 9 minutes. Cool completely on wire racks.
- 4 large eggs
- 1 1/4 cups sugar
- 1 Tablespoon White Wine Vinegar
- 1 Teaspoon Juice from raw beets (or 1 tsp pink food coloring)
- Preheat oven to 225 degrees F
- Line two baking sheets with parchment paper. Whisk the egg whites until stiff, but do not beat them too much. Gradually whisk in the sugar a spoon at a time, then add the vinegar and food coloring or beet juice.
- Using two teaspoons, place big dollops of the pink meringue on the baking sheets, each an inch or so apart. Bake 45 – 50 minutes, then cool on the parchment paper on a wire rack.
Sugar Crackers recipe adapted from Christmas with Southern Living, 1999; Meringue recipe adapted from Scandinavian Baking, Trine Hahnemann
All Photo Credits: Robyn Rodehaver (Robynrenee77@gmail.com)