West Coast Afternoon Tea Recipe

Prepare filling

In a medium bowl, beat the 12 oz cream cheese with 2 tbs sour cream until smooth. Fold in 2 tbs chopped dill, 2 tbs chopped chives, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

Assemble sandwiches

Spread about 1 to 1 1/2 tbs of the cream cheese mixture evenly on 12 slices of crustless white bread. Top with a single layer of very thin cucumber slices (pat dry to avoid sogginess). Place another bread slice on top or serve open-faced. Trim edges and cut each sandwich into 4 triangles. Chill until serving.

In a bowl combine 3 tbs mayonnaise, 1 tbs Greek yogurt, 1 tsp lemon juice, 1/2 tsp orange zest, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper to make the citrus aioli. Fold in 12 oz cooked shrimp (roughly chopped), 2 tbs finely diced celery, 1 sliced green onion and 1 tbs chopped parsley. Chill 15–30 minutes to let flavors meld.

To serve: spoon into mini tartlet shells or spread thinly on small rounds of bread or crostini. Garnish with a small sprig of parsley and a few extra grated orange zest.

Make caper gremolata by combining 1 tbs chopped capers, 1 tbs chopped parsley, 1/2 tsp lemon juice and 1/2 tsp lemon zest in a small bowl.

Spread about 3/4 tbs softened cream cheese across each crepe or thin tortilla. Sprinkle a little lemon zest (1/2 tsp divided) and an even smear of caper gremolata. Layer smoked salmon slices (about 1 oz salmon per crepe) and roll tightly. Chill for 20 minutes to set, then trim ends and cut each roll into 8 pinwheels. Top each pinwheel with a tiny dollop of salmon roe.

In a bowl gently combine 10 oz picked Dungeness crab meat with 3 tbs mayonnaise, 1 beaten egg, 1 tsp Dijon, 1/2 tsp Worcestershire, 1 tbs minced shallot, 2 tbs chopped parsley, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Fold in 3/4 cup panko just until mixture holds together; avoid overmixing to keep lumps of crab.

Form mixture into twelve 2" mini cakes. Turn in a few tablespoons of additional panko if needed to hold shape. Chill 15 minutes to firm.

Heat 2 tbs butter and 1 tbs neutral oil in a skillet over medium heat. Fry crab cakes 2–3 minutes per side until golden and heated through. Drain briefly on paper towel. Serve warm garnished with microgreens and a lemon wedge or a smear of citrus aioli from the shrimp salad.

Whisk together 2 tbs honey, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp minced garlic and 1/2 tsp minced ginger in a small bowl.

Pat 1 lb rockfish pieces dry and season lightly with 1/2 tsp salt. Heat 1 tbs vegetable oil in a nonstick skillet over medium-high heat. Sear fish pieces 1–2 minutes per side until golden (they will be cooked quickly because they are small). Reduce heat to medium-low, pour in the honey-soy glaze and toss gently for 30–60 seconds until glazed and sticky. Remove to a platter and sprinkle with 2 tbs sliced scallions. Serve immediately.

Basic method for plain scones (makes ~8 large or 16 small)

Preheat oven to 400°F (205°C). In a large bowl whisk 3 cups flour, 2 tsp baking powder, 1/2 tsp salt and 2 tbs sugar. Cut in 6 tbs cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in 1 cup heavy cream until dough just comes together; do not overmix. Turn onto floured board, pat to 1" thickness and cut into rounds. Place on lined sheet and brush with beaten egg. Bake 14–18 minutes (large) or 10–12 minutes (small) until golden. Cool on rack.

White Chocolate & Lavender Scones

Follow basic scone method but fold in 1/2 cup white chocolate chips and 1 tsp crushed culinary lavender with the flour before adding cream. Proceed same as above; bake until golden. Cool slightly.

Westholme Cream of Earl Scone

In the dry mix for scones add 2 tsp finely ground Earl Grey leaves. Proceed with the basic scone method. Optionally brush with a light vanilla glaze after cooling.

Seasonal Berry Jam & Devon-Style Cream

For quick jam: combine 2 cups berries, 1/2 cup sugar and 1 tbs lemon juice in a saucepan over medium heat. Cook, stirring, until the mixture thickens slightly (8–12 minutes). Cool. For Devon-style cream, whip 1 cup heavy or Devon cream until thick but still spoonable. Serve scones warm with jam and cream.

Bon Macaron

Prepare macarons using 1 cup almond flour, 1 cup powdered sugar, 3 egg whites and 3/4 cup granulated sugar following standard macaronage technique. Pipe rounds, rest 20–30 minutes, bake at 300°F (150°C) for 12–14 minutes. Fill with buttercream or ganache as desired.

Blueberry Cheesecake (mini)

Beat 8 oz cream cheese with 1/4 cup sugar until smooth. Add 1 egg yolk and fold. Spoon into mini tart shells or lined muffin tins with a small graham base. Top with fresh blueberries and bake at 325°F (160°C) 12–15 minutes until set. Chill before serving.

Vanilla Custard Tart with Strawberry & Cream

Fill prebaked tart shells with prepared pastry cream (one batch). Chill until set. Just before serving, top with sliced strawberries and a spoon of softly whipped cream.

Belgian Chocolate Fondant

Melt 6 oz Belgian chocolate with 3 tbs butter. Whisk 2 eggs with a little sugar, combine with chocolate. Pour into buttered ramekins and bake at 425°F (220°C) 9–11 minutes until edges are set and center still soft. Invert onto plate and serve warm.

Arrange the savories (cucumber sandwiches, shrimp tartlets, smoked salmon pinwheels, crab cakes, honey-glazed rockfish bites) on a multi-tiered stand or platter. Group scones and spreads together with jam and Devon-style cream in small dishes. Place signature pastries on a lower tier or separate dessert plate.

Garnish savory items with microgreens, edible flowers, lemon wedges and a light sprinkle of sea salt flakes where appropriate. Keep chilled items refrigerated until just before service. Offer choice of organic teas/tisanes; steep according to package instructions (typically 3–5 minutes) and serve hot.