For the Royal Wedding I hosted a tea party. The menu included egg salad sandwiches, scones with strawberry jam and cream, and a chocolate cake with coffee frosting.
12 hard boiled eggs
1 1/2 C mayo
1 Tbsp mustard
1 1/2 Tbsp pickle relish
1/2 tsp dill
1 tsp salt
1/2 tsp pepper
Cut eggs into chunks. Mash with a fork for finer bits.
Add all ingredients and mix thoroughly.
Taste for salt and pepper. Add more mayo and mustard for a creamier salad.
Yields 5 sandwiches.
For the tea party I cut the crust off the bread and quartered each slice. I also served some sandwiches with slices of green apple.
2 1/4 C flour
1/3 C sugar
1 Tbsp baking powder
1 tsp cream of tartar
1/2 tsp salt
8 Tbsp butter (1 stick), cut into 12 slices
1/2 C milk
Preheat oven to 450.
Mix dry ingredients. Cut butter into mix until texture is mealy.
Bake 12-15 minutes.
Serve topped with strawberry jam and whipped cream (or clotted cream if you can find it!).
3 sticks butter at room temperature (I used 2 butter, 1 margarine)
3 C powdered sugar
1 tsp vanilla
2 pinches kosher salt
1 Tbsp instant decaf coffee mixed with 1 Tbsp hot water
Using an electric mixer, beat the butter on high until it is light and fluffy - about 4 minutes.
Reduce mixer speed to low and gradually add sugar.
Mix in vanilla, salt, and coffee.
Beat until smooth, scraping the side of the bowl as needed.
This made enough frosting for a small layer cake.
I used it on a chocolate cake (store bough mix) and then pressed crushed chocolate cookies into the side of the cake.