I work at a place that serves a Christmas tea during the holidays and they are extremely popular, with about 100 people showing up to enjoy tea with slices of lemon and sugarcubes; sweet treats like iced sugar cookies, cake balls, brownie bites and cream puffs; and of course the star of show, tea sandwiches. We usually serve three different varieties, each in a different shape to define its flavor: chicken salad sandwiches are trianglular, cucumber sandwiches are square and pimento cheese sandwiches (it is the South!) are finger shaped.

Unless you're British, tea can seem a bit old fashioned and a little old lady. But, it can be a fun way to entertain a few friends. There isn't a lot of food involved, some of it can be bought and you aren't serving alcohol so no one will drink too much and overstay their welcome. Yes, you could meet for margaritas or for coffee at the corner, but you could also get out your Granny's china you never use, polish up your Mimi's silver and take an hour or so to catch up with friends over some lovely little things to eat.

A couple of things to consider:

A tiered serving piece isn't necessary, but it fun. Remember to put the savory items on the bottom and work your way up to sweets. Items to include:

Small scones
Butter cookies
Cake balls
Brownie bites
Caramels
Mints

I suggest you make the sandwiches, using good bread and cut off those crusts! There is something magical about the crust that keeps bread from drying out, so after you assemble the sandwiches, make sure you cover them with a damp paper towel and wrap them tightly.

Recipe: Pimento Cheese Spread

My recipe is simple and versatile, perfect for entertaining. The smoked paprika bumps up the flavor as do the onion and garlic powders. Some people eschew onion powder and garlic powders, but they have their place and add flavor without distorting texture. I also utilize a little bit of the liquid from the pimentos, but other people use...pickle juice!

Ingredients

4 oz. jar pimentos, drained with liquid reserved

1/2 cup mayo or Miracle Whip

1 tsp. sugar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/8 tsp. cayenne
1 tsp. rice vinegar (or other low-acid vinegar)
1-2 tsp. reserved pimento liquid, as needed
Couple of dashes of hot sauce
Salt and pepper to taste
8 oz. sharp cheddar, grated
8 oz. Monterey Jack, grated

Combine the mayo and cream cheese in a big yellow bowl, using an electric mixer or by hand, mix until well-blended. Add the sugar through salt and pepper, combine until well-mixed. Add the cheeses and mix by hand until well combined. Serve and enjoy!

Receip: Chickepea Salad Sandwich Spread

A classic vegetarian version of a perennial favorite.

Per 16-ounce can of chickpeas, drained and well rinsed
1 tbsp unseasoned rice wine vinegar
1 tbsp Tamari or soy sauce
2 tbsp Vegenaise
2 tbsp sweet pickle relish
1 1/2 tsp dulse flakes*
1/2 tsp onion powder
1/2 tsp garlic powder
2 green onions, finely chopped
1/2 tsp spicy or Dijon mustard (optional)
2 stalks celery, thinly sliced (omit, if you intend to serve the salad with celery sticks)

The most important thing here is texture, so it may take you a batch or two to get it to where you like it. The trick is to use a potato masher, which splits the chickpeas into small flakes. You might be tempted to break out the food processor, but I've tried that technique to try and speed up the process and you only end up with pulverized chickpeas.

Place the chickpeas in a big yellow bowl, add the vinegar and Tamari--the liquid helps the mashing process and fully incorporates it with the beans. Mash with the potato masher until there are very few whole beans--although a couple certainly don't hurt. Add the rest of the ingredients and stir until combined. It's delicious right away, but even better after sitting in the fridge overnight, all of the flavored melding together.

*What the heck is dulse? It's a form of seaweed that has been dried and coarsely crumbled into flakes. It has vitamins and minerals in it, plus adds a salty or briny flavor to the salad. You don't have to use it, but it does add flavor and nutrients to the dish.

Other ideas: