Inspiration for a Jane Austen Bridal Shower

Three Saturdays ago, twenty-one of the sweetest of ladies gathered to bless my daughter with an absolutely beautiful bridal shower. Being that my Sweet Pea, is a grad school English major, it was fitting that her shower be a Jane Austen theme. Every little detail was loving chosen from the vintage teacups, mixed and matched, to the vintage linens and napkins folded and tucked under each plate. There were quotes from Austen’s works, vintage Bibles, family pictures, on both sides, of weddings past, pinwheels made from book pages and strung with antique lace, as well as, delicious and delicate food, served in courses by the hostesses.  They had a little bell they rang to distinguish the courses and quiet the ladies when something was described. We prayed over my daughter, and visited with lots of chatter and smiles.  She was blessed with so many wonderful gifts to start her new married life. Such love was poured out, it is overwhelming to realize just how many care and cherish my girl. Not only were we blessed, but I think each lady who attended was too. It couldn’t have been a sweeter or more perfect time. 

Below are pictures for inspiration if you wish to create a Jane Austen themed tea or shower of your own…

At the door, all were greeted with this sweet stack of vintage Bibles, and various pictures of parents and grandparents on their wedding days.

 

Ladies were asked to leave words of advice and encouragement to be placed in little keepsake books…

(photos courtesy of my dear friend Kathy T.}

{photo courtesy of my dear friend Jen R.}

~

We gathered around one long beautiful table…

From the glass water goblets to vintage linens, teacups, and silverware, everything was so thoughtfully arranged…

SONY DSC

{photo courtesy of Kathy T.}

{photo courtesy of Jen R.}

There were tiny, silver tins placed to the right of every teacup to store used teabags. Jam was served in petite teacups with tabs of butter encircling the saucer.

A variety of tea flavors were tucked in little white “Mr. and Mrs.” ruffled pouches placed at each table setting.

Vintage lanterns, birdcages, books, topiaries, mini typewriters, and quotes were dotted all throughout.

{ photo courtesy of Jen R.}

 Delicious food was served in courses by these three sweetest of ladies!

{photo courtesy of Jen R.}

~  The Menu  ~

Mini Bowls of Fruit

Petite Cheese Quiche

Cream Heart Scones Served With Tabs of Butter and Jam

Chicken Salad with Toasted Pecans Atop Apple Slices

Creamy Spiced Pinwheels

Tea Time Tassies

Dark Belgium Chocolate Heart Pops

~

A Variety of Tea

and

Fruit Infused Ice Water

{ photo courtesy of Kathy T.}

{photo courtesy of Jen R.}

Here were some of the delicious recipes used:

Cream Heart Scones

Recipe taken from Special Teas – M Dalton King

2 Cups flour

¼ Cup sugar

1 Tbsp baking powder

1 Tsp salt

3 Tbsp unsalted butter, cold ( you can put it in the freezer for a few mins. just

to get it really cold)

1 egg

1 ¼ cups heavy cream

1 egg yolk

2 Tbsp cold water

Preheat oven to 350 degrees. Grease a baking sheet and set aside – (you can

use parchment paper to line the sheet.)

Sift the dry ingredients together. Using a pastry blender or 2 knives, cut in

the butter until the mixture is crumbly.

Beat the egg and heavy cream together. Pour into the dry ingredients and

stir until well blended.

Prepare a flat surface by flouring it well (the dough will be slightly wet and

will absorb the flour quickly). Place the dough on the flat surface. Pat the

dough down with your hands until it is ¾ inch thick. Cut out the scones with

a 2 ½ inch biscuit cutter and place on a greased baking sheet.

(See tips below and especially about freezing before baking.

Beat the egg yolk with the cold water. Using a pastry brush, glaze scones

with this mixture.

Bake for 25 to 30 minutes or until golden brown.

Serve hot or cold with jam and Clotted Cream, if desired. Makes approximately 10 scones.

~

Helpful Hints, from King Arthur Flour, for making the perfect scone…

Make sure the butter, eggs, and milk (or other dairy) are cold.

Like pie crust and biscuits, scones rely on cold fat for their flakiness.

Work the butter into the dry ingredients until the mixture looks

like coarse sand with some larger, pea-sized chunks. The smaller

particles of butter will tenderize, while the larger will create flaky

texture.

Eggs add richness, and enhance your scone’s rise. If your recipe

doesn’t call for an egg, and you want to add one, simply

substitute 1 egg for an equal volume of the milk or cream in the

recipe.
Beware of juicy add-ins, like raspberries or chopped strawberries;

they can make scones soggy.

Once you add liquid, stir the dough only enough to combine; don’t

over-mix, or scones will be tough.

For soft-sided scones, bake very close together; or bake in large

rounds, then cut once they are out of the oven.

Freezing the pan of scones for 30 minutes before baking relaxes

the flour’s gluten (encouraging tenderness), and chills the fat

(enhancing flaky texture).

Bake scones until they are barely done: their interior will be fully

baked (not doughy), but still moist. An over-baked scone is a dry

scone.

Can you use lower-fat or nonfat dairy (skim milk, low-fat yogurt) as

your liquid? Yes, but scones will be dry and hard. The higher their

fat content, the more tender the scones.

~

Chicken Pecan Salad

1-2 chicken breasts that have been lightly seasoned (with salt/pepper/garlic), cooked, and chopped

1 cup mayonnaise

4 green onions chopped

1 cup raisins

1/2 apple diced

2 TBSP lime juice

1/2 tsp dill seed or dill weed…. fresh dill even better

1/2 cup toasted pecans

salt and pepper to taste

apples for  slices

Prepare salad by mixing all ingredients except the pecans. Mix well, cover, and refrigerator overnight. Just before serving, mix pecans into salad. Cut apples in thin slices and top with a small spoonful of chicken salad. You can also serve this on buttery crackers or bread.

Makes approximately 2 cups salad

~

Tea Time Tassies

~Crust~

3 ounce package of cream cheese

1/4 lb. margarine

1 cup sifted all-purpose flour

Cream the cheese and margarine well. Mix in flour until dough forms.

Shaped into mini balls and place in ungreased mini muffin pan.

Refrigerate 15 minutes

~Filling~

1/4 cup chopped pecans

1 tsp vanilla

1/2- 3/4 cup brown sugar ( depending on your sweetness preference)

1 egg white

 1 TBSP margarine

Mix all well and spoon into prepared crust, filling to about 3/4th of the way full.

Bake at 350 degrees for about 25 minutes. They will puff up while baking, but will flatten when cool.

After cooling sprinkle lightly with powdered sugar.

Makes approximately 24- 36

depending on size of pan.

~

The gift table was graced with a vintage pot of posies…

And next to that, an antique table with a vignette for guests to fill out their address…

{photos courtesy of Kathy T.}

~

 French doors opened to a lovely cobblestone patio area to enjoy. It was a perfect 70 degrees…

I can’t thank enough, all the ladies that came, and those that worked, so lovingly, to create such a beautiful and memorable time for my daughter and me.

My heart is full of thankfulness and love for each one of you.

~