Summer is finally here, time to celebrate the joys of summer with ‘High Tea’


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une, in the summertime is always a fun time to have picnics in the park.


It is time to think about those long lazy days. En- joying just being outside is a treat that so many of us love. Being cooped up through the winter makes these days so special.


Having cleaned the decks, prettied up the yard with baskets in place and all


other regular chores


completed, it is now time enjoy company, music and laughter. Have you ever considered having friends over for a little spot of high tea?


Ian Leatt Foodies


High tea is typically served between 3 p.m. and 5 p.m. Call it an afternoon snack, but in all honesty, when you make as much as I tend to, it always ends up being dinner, a little


early, but hey, that’s the fun of entertaining, right? Here is what I served one fine summer afternoon. Canapes


Not as popular, here in Canada, but always a treat when having guests over, these canapes could even be used as hors d’oeuvres. Toast several slices of bread, remove the crusts. I went


for smoked salmon with cream cheese, and also cream cheese with shrimp dipped in a Mary-rose cocktail sauce. To make them look pretty add cucumber or tomato, with fresh chopped chives or dill as decoration, freshly picked from the garden.


Sandwiches


Cheese and cucumber: Sounds simple but use a good, aged, four-year-old cheese (there should be a bite to it). Peel the cucumber, add a pinch of salt and pepper. Bit- ter the bread. Cut the crusts off; if you want to eat like royalty just take the corners off the bread, a traditional twist.


Egg mayonnaise: Hard boil eggs and chop them fine-


ly. Add a pinch of dill, salt and pepper, and mix with mayonnaise to taste. Butte the bread and remove the crusts-- we have to keep things authentic. Right? Cakes


Every high tea always has cake. It is normally a sponge, June 2019


but how about a fresh home-made cheesecake instead? A delicious treat is Tiramisu, but you will have to make it the previous day. Tiramisu needs 24 hours to set fully. It wouldn’t be high tea without the staple scones, jam and fresh whipped cream. Scones are a biscuit-type baked good that can have many variation. An Added Bonus


A little fresh anti-pasta, to keep all the guest’s palates tingling.


All you have to do is remember to have fun, high-tea is a light way of celebrating a little bit of luxury with family and friends. I always enjoy the colours the fla- vours and honestly, sometimes it is just so good.


For the Scones:


2 cups all-purpose flour 1 ½ tablespoons baking powder 1/2 tsp salt 1/4 cup sugar


6 tablespoons unsalted butter 1/3 cup whole milk 1/3 cup sour cream 1 large egg


Instructions Preheat the oven to 425 F. Place in a mixing bowl, flour, baking powder, salt, and sugar and leave to mix for 2 minutes. Add the butter until you are left with a bread crumb consistency. In a small bowl, whisk to combine the milk and egg. Stir with a spatula, until a rough dough is pres- ent. Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high. Roll the dough out until you reach about an inch thick and using a cutter to cut about 7 circles. Re-roll the scraps and cut until all the dough has been used. Place the scones onto a parchment baking sheet and brush the tops with a little egg wash. Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms. Once cool, cut in two and butter each side, then


spread some jam, (Your choice) and then finally some fresh whipped cream. Ian Leatt is general manager of Pegasus Publications and a trained chef.


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