hats off to this celebration

Sample the recipes and decorating ideas that make this annual event special.

Our thanks goes out to Dixie Spivey with the Charlotte Herb Guild in North Carolina for inviting us to attend their fabulous annual Tea Parties. We sorted through their fantastic recipes and decorating ideas and picked our favorites to share with you. This soiree is big-at least 100 partygoers sit at beautifully decorated dining tables to enjoy more than 50 great appetizers and desserts, plus three specially selected teas.

This year marks the 10th year of the event, held in the Great Hall of the Charlotte Museum of History. Use their inspired ideas to plan your own tea party.

SHlRLEY HARRINGTON

Layered Sun-dried-TomatoAnd-Basil Spread

MAKES 20 SERVINGS

PREP: 25 MIN., CHILL: 8 HRS.

Make this recipe up to 3 days before the party.

2 (8-ounce) packages cream cheese, softened

¾ cup butter, softened

1 teaspoon salt, divided

¼ teaspoon pepper

1 1/3 cups sun-dried tomatoes in oil, drained

2 (3-ounce) packages cream cheese, softened and divided

1/3 cup tomato paste

4 garlic cloves, chopped

1 ½ cups firmly packed fresh basil

¼ cup pine nuts

2 tablespoons olive oil

2 tablespoons fresh lemon juice

¼ cup grated Parmesan cheese

Vegetable cooking spray

Garnishes: fresh rosemary sprigs, sun-dried tomatoes

Crackers or baguette slices

BEAT 2 (8-ounce) packages cream cheese, butter, ½ teaspoon salt, and pepper at medium speed with an electrie mixer until creamy. Set aside.

PROCESS dried tomatoes in a food processor until chopped. Add 1 (3ounce) package cream cheese, tomato paste, and ¼ teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.

PROCESS garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining ¼ teaspoon salt; pulse just until blended, stopping to scrape down sides.

SPRAY a 6-inch springform pan with cooking spray. Spread ½ cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture,½ cup butter mixture, and half of basil mixture; top with ½ cup butter mixture. Repeat layers with remaining tomato mixture, ½ cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.

RUN a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

BRHNDA DILLS

CHARLOTTE, NORTH CAROLINA

Lemon-Basil Snaps

MAKES 3 DOZEN

PREP: 15 MIN., CHILL 1 HR., BAKE: 12 MlN. PER BATCH

Chilling the dough will help cookies hold their shape while baking. We don't recommend substituting dried basil in this recipe.

¾ cup butter, softened

¾ cup sugar

1 large egg

1 tablespoon grated lemon rind

1 tablespoon fresh lemon juice

1/3 cup minced fresh lemon basil leaves*

2 cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1/3 cup finely chopped pistachio nuts

3 tablespoons sugar

BEAT butter at medium speed with electric mixer until fluffy; add ¾ cup sugar, beating well. Add egg and next 3 ingredients, beating until blended.

COMBINE flour, baking soda, and salt; gradually add to butter mixture, beating until blended. Cover and chill I hour.

COMBINE nuts and 3 tablespoons sugar in a shallow bowl.

SHAPE dough into I -inch balls; roll in nut mixture, and place 2 inches apart on ungreased baking sheets. Flatten slightly with hands or bottom of a glass.

BAKE at 350° for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.

DOROTHY HOWELL

CHARLOTTE, NORTH CAROLINA

Cherry-Tarragon Chicken Salad

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., COOK: 15 MIN., CHILL: 2 HRS.

Look for dried cherries on a hanging rack in the produce department or with the other dried fruit in your grocery store.

1 cup fresh orange juice

½ cup dried cherries

4 cups chopped, cooked chicken

1/3 cup mayonnaise

¼ cup sour cream

2 teaspoons fresh tarragon

1 teaspoon grated orange rind

½ teaspoon salt, divided

¼ teaspoon pepper Crackers

BRING juice and cherries to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer, stirring occasionally, IO to 12 minutes or until liquid is reduced to ¼ cup. Remove from heat, and cool slightly. Pour mixture into a large bowl; stir in chicken and next 6 ingredients, tossing to coat. Cover and chill at least 2 hours. Serve with crackers.

HOLLYJEFFRIES

CHARLOTTE, NORTH CAROLINA

* Fresh sweet basil may be substituted.

Copyright Southern Progress Corporation Nov 2005
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