I didn't host a St. Patrick's tea party this year, but I did invite three couples to dinner on St. Patrick's Day evening. One of the invitees had to work, but seven of us spent a wonderful evening together.
Same dishes as pictured in other posts [Shannon by I. Godinger & Co.], but I only had service for six, so I had to scout out a couple of antique stores for vintage green teacups and saucers to mix and match, and two more water goblets. While in one shop I spied a green sugar and creamer in the "Tea Room" pattern so it came home with me for the tablescape!
My menu was: Irish Soda Bread Scones with Streusel-Oat Topping
[A combination of two recipes - yummy!]
[My first time to make this and it is definitely a keeper!]
1/2 cup onion, chopped
1/2 cup celery, diced
2 tablespoons butter
1 cup chicken broth
1 cup beef broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
2 cups light cream
1 teaspoon caraway seeds
1 teaspoon sea salt
1/4 teaspoon pepper
2 cups corned beef, cooked and chopped
1 cup Swiss cheese, shredded
In saucepan, sauté onion and celery in butter until tender. Add broth and puree in blender. Return to pan and add baking soda. Combine cornstarch and water and stir until smooth. Add to broth. Bring to boil, stirring occasionally. Reduce heat. Add sauerkraut, light cream, chopped corned beef [I purchased mine from the Deli], and seasonings. Simmer for 15 minutes, stirring occasionally. Add cheese and heat until thoroughly melted and blended into soup. Serve immediately, garnished with rye croutons.
Green Fruits in Jasmine Tea Syrup
[recipe in Tea Cuisine by Joanna Pruess with John Harney]
I have served "green fruits" [kiwi, halved green grapes, and honeydew melon balls] before, but never marinated in jasmine tea syrup and it's very good. I garnished the individual servings with mint leaves. Pictured above, however, is a clover I plucked from my Oxalis plant today for this photo since I used all the mint leaves on Saturday. I don't think it's edible, so please don't copy my photo! ;-)
A St. Patrick's meal wouldn't be complete without potatoes somewhere in the menu, so they topped the individual servings of Shepherd's Pie in the main entrée.
Author, Elizabeth Knight says all the Celtic countries are big on gingerbread, so dessert was gingerbread parfaits.