Steak & Onion Bridies
Savoy bridies filled with steak and onion.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, March/April 2016 today!
French Lentil Salad in Frico Cups
Crispy Frico Cups made from Parmesan cheese are a lovely way to serve French Lentil Salad.
Dilled Salmon Mousse Canapés
Scrolls of salmon mousse piped onto toasted bread make an elegant canapé in Dilled Salmon Mousse Canapés.
Ham, Corn, and Chive Crustless Quiche
A crustless quiche like this Ham, Corn, and Chive Crustless Quiche is a perfect addition to the savory course when one of your guests has a gluten allergy.
Watercress Cream Soup
A dollop of crème fraïche and a sprig of watercress are a lovely garnish for Watercress Cream Soup.
Frenched Lamb Chops
"Frenching" or removing the meat from the bone end, adds a touch of elegance to these Frenched Lamb Chops.
Asparagus and Baby Green Pea Spring Salad
Roasted asparagus spears, tossed with baby greens, English peas, and a Golden Balsamic Vinaigrette, make a tasty spring salad in Asparagus and Baby Green Pea Spring Salad.
English Pea Salad in Phyllo Cups
Fresh or frozen English peas, mixed with celery, shallot, and chopped eggs, make a pretty savory for an Easter tea in English Pea Salad in Phyllo Cups.
Mitten Muffuletta Tea Sandwiches
A New Orleans favorite takes on a new twist with these Mitten Muffuletta Tea Sandwiches.
Italian Sausage Meatballs
These Italian Sausage Meatballs are delicious paired with a sweet basil marinara sauce.
