I love pouring over recipe books and magazines in the summer! This is when I have time to sit under the patio umbrella and dream about tea parties- what they look like and what the menu will be!
Here's our Summer party menu
* Strawberry almond spinach salad
* Shrimp salad cucumber cups
* Key lime scones
* Raspberry tartlets
* Picnic Peach Iced Tea (or hot tea in the rainy northeast!)
One of my favorite blogs to visit last year was Alice's. She is taking a break from blog land at the moment. She graciously gave me permission to share her Shrimp salad cucumber cups recipe. Enjoy!
1 English (hothouse) cucumber
8 oz. crab meat
¼ finely chopped celery (or onion)
To make the cucumber cups, start with an English or Hothouse Cucumber. (They are longer and more uniform than the regular cucumbers) wash if they are waxed.
Slice the cucumber into pieces about 1 1/2 inches long. Use a melon baller to scoop out the inside, leaving a 1/4 inch rim around the side and a 1/2 inch base. The cucumber cups can be held in the fridge for up to 4 hours before filling. For the Shrimp salad filling, combine 8 ounces tiny shrimp/canned with just enough mayonnaise to moisten. Add a bit of very finely chopped celery (or onion) Use teaspoon to fill cucumber cups, makes about 6-8.
If you'd like to receive one of our Tea Menu Postcards please feel free to email us at firstname.lastname@example.org while supplies last!