This past weekend, I, along with the other bridesmaids, hosted a Bridal Shower for my girlfriend Cecille who will be walking down the aisle in November. We decorated my house in a Wonderland theme with luscious colors of turquoise, purple, and hot pink for the Saturday afternoon tea party. It was only fitting that I took care of the menu for the lovely occasion, so it was my first time catering without the help of my husband-the-chef. Luckily everything turned out as planned, and the guests were all smiles. You can’t have a tea party without tea sandwiches, so here is my version of two classics: Egg Salad Tea Sandwiches and Chicken Curry with Cranberry Tea Sandwiches. It was nice to have two distinct flavors for the sandwiches, and even nicer that it was easy to make!
The Egg Salad filling starts with boiling 10 eggs. The most time-consuming part about making this is peeling the shell, which I loathe. As you can see, some of my eggs were brutally tortured during the process, while I spared the other ones with a cleaner shell removal.
Now the fun part: break up the eggs in a bowl using a fork until its crumbly. Then add 1/2 cup mayo, 1/4 cup relish, and 3 tbsp Dijon mustard. (Use light mayo to make it healthier.)
For extra flavor and kick, add 1/2 tsp cayenne pepper, 1/2 tsp paprika, salt, and pepper. Taste and adjust seasonings if desired.
Spread your choice of sandwich bread with butter (this helps keep the sandwich from getting soggy), then spread on the Egg Salad mixture. Using a serrated knife, cut off the edges of the sandwich.
Depending on how you like the tea sandwiches to look, you can either cut them into 3 symmetrical rectangles, or into 4 triangles. You will yield more if you cut them into triangles, but I think the rectangles look more elegant.
For the Chicken Curry with Cranberry filling, I boiled 1 lb of chicken thighs then pulsed it in the food processor until it's shredded. This gets dressed with 1/2 cup mayo, 1 diced celery stalk, 1/3 cup chopped dried cranberries, 3 tbsp Dijon mustard, 2 tsp curry powder, and salt & pepper. Adjust the measurements if you want a stronger curry flavor or vice versa.
Chicken can get dry, so additional mayo or Dijon will help keep it moist. Both mixtures for the tea sandwiches can be prepared a day in advance; just refrigerate then spread on the bread right before the party starts!
If you don't have cranberries on hand, you can also use raisins. This helps give the sandwich a nice sweetness while the celery gives it that fresh crisp.
Besides tea sandwiches, the girls also feasted on Mini Sliders, Mini Frittatas, and other bite-sized dishes. Keep everything small, simple, and delicate - just like tea parties are supposed to be.
This Wonderland tea party wouldn't have been complete without this amazing custom-made red velvet cake done by my friend Julia of Cakes by MJ. It was just too pretty to put a knife through it, but somehow we still managed to stuff our faces with the deliciously moist cake. A fun, successful, and satisfying Bridal Shower, indeed!