When you host a Catherine’s Afternoon Tea, it is an elegant, sensual experience. Catherine can show you an array of personalized ways to enhance your tea experience. Greet your guests with a sparkling glass of Champagne as they arrive or, add a delicate glass of fine Port and a selection of rich cheeses to your Afternoon Tea experience. Your desire is Catherine's pleasure! Catherine will show you how to cater your affair with expertise and refined elegance. All of Catherine’s teas are presented and served with vintage bone and fine china tea cups, saucers and plates, linen napkins, fresh flowers and all of the special extras that make Catherine’s Afternoon Tea a superlative experience for you - and your guests! To contact Catherine, email her at: lets-have-tea@catherinesafternoontea.com

Catherine's Wednesday Scones (12 scones) 2 cups All-purpose flour (double-sifted) 4 teaspoons baking powder 1/2 teaspoon salt 1/4 cup of sugar 5 tablespoons of cold unsalted butter 2 large eggs beaten lightly 1/4 cup of half-and-half 1/2 cup of raisins 1.       In a bowl, sift the flour, baking powder, and sugar. Add butter and blend until mixture resembles coarse meal. In another bowl, beat together the half-and-half and eggs. Stir the egg mixture into the flour mixture until just combined. Add the raisins and stir until dough is formed. 2.       On a lightly floured surface, pat the dough into a round 1/3 inch thick, then, with a 2 1/2 inch cutter, stamp out rounds. (Optional) Brush scones with egg-whites and sprinkle with granulated sugar. 3.       Transfer rounds to a buttered baking sheet, arranging them 2 inches apart, and let stand for 20 minutes. 4.       Preheat oven to 400 degrees Fahrenheit. Bake the scones for 15 to 20 minutes or until lightly golden.

TEA SANDWICHES Tea sandwiches are traditionally light, delicate sandwiches sliced small enough to be picked up with the fingers or a pair of sandwich tongs. Teas sandwiches can be cut into triangles or, using cookie cutters, shapes for special occasions. White or wheat bread, with the crusts cut off, can be used for these sandwiches. The following recipes are modern interpretations of Victorian tea fare. CUCUMBER SANDWICHES 1.       After cutting off the crusts of the bread and cutting the bread into triangles or shapes, butter both sides of the bread. 2.       Cut seedless cucumber (sold in gourmet supermarkets, always wrapped in cellophane) into very thin slices, and place between bread slices. 3.       Garnish if desired. SALMON SANDWICHES 1.       Spread cream cheese on prepared slices of bread. 2.       Place thin slices of smoked salmon (Nova is particularly good) between slices of bread. WATERCRESS SANDWICHES 1.       Spread cream cheese on prepared slices of bread. 2.       Rinse and dry watercress and lay between slices of bread. 3.       Garnish if desired.