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Mother's Day tea is tiptop with tiny tarts, sandwiches

By Hawaiian Electric Co.

LAST UPDATED: 04:52 p.m. HST, Jul 16, 2013

In celebration of mothers and all the wonderful women in your life, invite them over for a special afternoon tea. Enjoy a variety of your favorite teas with assorted finger sandwiches and tiny tarts, set out on a table adorned with a charming flower centerpiece. This week features some recipe ideas on how to make your tea party into something memorable. Happy Mother's Day!


Nonstick cooking spray
1 (8-ounce) package cream cheese, softened
1 small cucumber, seeded, peeled and diced, drained well
2 teaspoons chopped fresh dill
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground pepper
12 miniature bagels, split
6 ounces smoked salmon, thinly sliced

Take Mom to the Moana for a nice treat

Make it a special Mother’s Day this year with a visit to the Veranda at the Moana Surfrider for the annual “Sugar and Spice Mother Daughter Tea,” noon to 3 p.m. Saturday.

The restaurant will offer its Classic Tea service ($32.50), which includes soup, finger sandwiches and sweet treats (vegetarian sandwiches available upon request). A First Lady Tea ($48) adds seasonal berries with crème fraîche and brown sugar, and a glass of sparkling dry rosé.

The Classic Child’s Tea ($22) includes juice or milk; dainty ham and cheese, tuna salad and peanut butter and jelly sandwiches; and sweets.

A fashion show by Cinnamon Girl will be part of the day. Call 921-4600 or visit www.moanasurfrider.com.


Star-Advertiser staff

Preheat oven to 350 degrees. Coat baking sheet with nonstick cooking spray. In food processor, combine cream cheese, cucumber, dill, lemon juice, salt and pepper, stopping to scrape down sides.

Cover cream cheese mixture and chill 1 hour. Place split bagels on baking sheet. Bake 5 to 10 minutes or until toasted.

Spread cucumber mixture on each bagel half and top with smoked salmon. Serves 6.

Approximate nutritional information, per serving: 320 calories, 16 g fat, 9 g saturated fat, 50 mg cholesterol, 700 mg sodium, 30 g carbohydrate, 2 g fiber, 1 g sugar, 14 g protein


6 roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preheat oven on broiler setting. In large bowl, combine Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit 10 minutes.

Cut baguette into 3/4-inch slices. On baking sheet, arrange in single layer. Broil 1 to 2 minutes on each side, until slightly brown.

Divide tomato mixture evenly over baguette slices. Top with mozzarella cheese. Broil 5 minutes or until the cheese is melted. Serves 8.

Approximate nutritional information, per serving: 320 calories, 14 g fat, 4.5 g saturated fat, 20 mg cholesterol, 600 mg sodium, 36 g carbohydrate, 3 g fiber, 3 g sugar, 13 g protein


1 cup chopped olives
3 tablespoons chopped parsley
1 loaf focaccia bread, split in half lengthwise
Olive oil for drizzling
8 slices Provolone cheese

Mix olives and parsley in small bowl.

Drizzle olive oil on cut side of the bottom half of bread. Layer cheese on bread, then spread olive mixture.

Cover with top half of bread. Cut into approximately 2-inch squares. Serves 8.

Approximate nutritional information, per serving (including 2 teaspoon olive oil drizzle per serving): 350 calories, 20 g fat, 6 g saturated fat, 20 mg cholesterol, 700 mg sodium, 33 g carbohydrate, 2 g fiber, 2 g sugar, 11 g protein


3/4 cup plus 1 tablespoon flour
1/2 cup sugar
1 teaspoon vanilla
2 cups milk
5 egg yolks, beaten
Pinch of salt
16 prepared miniature tart shells
Assorted fresh fruit, such as grapes, sliced kiwi, blueberries and strawberries, etc.
1/2 cup fruit jam or jelly, such as apricot, strawberry, guava, or passion fruit
Coarse sugar or powdered sugar, for topping

In saucepan, combine flour, sugar, vanilla and milk; scald. Whisking constantly, stir a small amount of the hot mixture into eggs to temper. Stirring constantly, add egg mixture back into saucepan and cook until thickened; cool.

Spoon into tart shells; top with fresh fruit.

Warm jam until it begins to dissolve. Brush glaze over fruit. Sprinkle with sugar. Serves 16.

Approximate nutritional information, per serving (not including assorted fruit): 250 calories, 10 g fat, 3 g saturated fat, 65 mg cholesterol, 200 mg sodium, 35 g carbohydrate, no fiber, 15 g sugar, 3 g protein


More Hawaiian Electric Co. recipes are available at www.heco.com.

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