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Judy Lee

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Tea Parties are cool! It’s all about creating memories with your child. Get the kids away from their devices and into the kitchen. You and your mini chef can bake something special and enjoy your time together over a nice pot of tea.

The Tea Party Cookbook is not just a cookbook. it will give you delicious and simple recipes, but also tips on how to plan a  lovely tea party for two, or an enchanting birthday party for a group of children. Find out why everyone loves afternoon tea and the tea rooms I still have on my bucket list.

It’s not just for kids. Enjoy connecting with your friends over good conversation and finger foods. Perfect for a planning a bridal shower. a milestone celebration, Mother’s Day lunch, or a brunch for your girlfriends. Your friends will appreciate your efforts.

EVENT:  BOOK LAUNCH PARTY
Join me on  October 23, 2025 to help me celebrate the launch of my first book! Light refreshments will be served but check out the menu at this awesome place! Attendees can enter for a chance to win a raffle prize.
BONUS: The book will be available for purchase online but on the day of the Book Launch Party, no shipping or tax. The first 25 customers will receive a gift with purchase.
Note:  Limited number of signed books will be available for purchase at this location.

Thursday, October 23rd
6 PM – 9 PM
Chocolate and Love Cafe
5985 Rodeo Drive, Mississauga
(Heartlands – Britannia & Rodeo)

These easy finger sandwiches are so fresh and delicious. Perfect for tea parties.

Makes 3 sandwiches

1/2 brick (4 oz) of cream cheese, softened or small container of whipped cream cheese
1 tablespoon mayonnaise or sour cream (use more if you want a more spreadable consistency)
1/8 teaspoon dried dill or minced garlic or chopped chives (optional)*
6 slices of white bread
1/2 cucumber, peeled and sliced 1/8” inch thin

  1. After slicing the cucumbers thinly with a mandolin (be very careful!) or a sharp knife, sprinkle with salt and let it sit and drain with a paper towel over it.
  2. Beat the cream cheese, mayonnaise or sour cream, and herbs (if using) in a medium-sized bowl until well mixed. Cover and leave in the fridge until ready to use. *To make things simpler, you can also buy a small tub of herbed cream cheese ready-made. Even plain cream cheese pairs well with cucumber.
  3. Spread cream cheese on all 6 slices of bread. Trim off the crust. Layer slices of cucumber. Sprinkle with salt and pepper. Cut into 3 fingers. Total: 18 pieces

Variation:  Cucumber Sandwiches
Spread a thin layer of the cream cheese on 3 slices of bread. Lay cucumber slices on the pieces of bread, lightly sprinkle salt and pepper. Cover with the other bread slices to make a sandwich. Trim off crusts. Cut an X to produce 4 quarters (triangles) for a total of 12 pieces.

Afternoon tea invites us to slow down and enjoy the simple pleasures in life. I love catching up with friends in a tea room and have hosted tea parties at home. Sharing tea time with children is absolutely fine. Teach them the art of conversation over a good cup of tea, while nibbling on delicious snacks. I still have memories of my first tea party that my mother did for me when I was a preschooler. It was very simple with packaged cookies, and it’s a great memory I still have of my mother. Once I discovered afternoon tea as an adult, there was no going back. I am on a journey to convert my friends, and along the way, discover lovely tea places near and far.

Here’s something I learned recently. High tea is NOT afternoon tea. For years, I have used the term interchangeably, as did many others. I would say, “I’m going to go for high tea this weekend”. Shockingly, it’s incorrect. High tea is not what we think it is.

In the U.K. where afternoon tea started, it is not referred to as high tea. It is known as low tea because the upper class used to have their servants serve tea and snacks in a formal sitting room at the low table (similar to a coffee table) around 3 – 5 pm. High tea is what the working class call their supper or dinner. It was served after a long day of work around 5 – 7 pm at the high table or dining table and it was a substantial meal of meats, fish and potatoes. Now that I know the difference, I am trying to break the habit of saying high tea, but low tea just doesn’t sound like it’s elevated or fancy, so I will refer to it as afternoon tea from now on.

Afternoon tea is said to have originated in 19th-century England by Anna, Duchess of Bedford. At that time, it was normal to eat a big breakfast, a light lunch, and then wait for hours for dinner. Anna always felt so hungry in the afternoon that she asked her servants for a pot of tea and some bread. She suggested that they bring along some sweet treats too. As she sipped her tea and nibbled on the snacks each day, she decided to invite her friends to join her. Her friends began to gather around for tea, sandwiches, and cakes while enjoying each other’s company. What started as a daily snack for the Duchess became a fashionable social event among the upper classes in England.

As afternoon tea grew in popularity, it also became more elaborate. People would dress up in their best clothes, and the table would be beautifully set with their best tableware. The menu expanded to include a variety of finger sandwiches, sweet pastries, and scones with jam and clotted cream.

The popularity of afternoon tea has been on the rise for many years now. With all the British shows streaming online, such as The Crown, Bridgerton, and Downton Abbey, more people are now taking part in the trend, either at home or at tea rooms. Where we used to see Mother’s Day tea events, nowadays, you can find afternoon tea themed bridal showers, birthday parties, and even women’s business networking groups.

Tea rooms are popping up in touristy smalltown cafes and bakeries at a more affordable price than in the big fancy hotels. It’s not as elaborate or decorative as the hotels, but some can be quite charming. As for my bucket list, I’ve only been to afternoon tea in four famed hotels (Ritz Carlton HK, King Edward Hotel, Toronto, The Four Seasons, Toronto, and the Fairmont Empress Hotel Victoria) and they are amazing! Do not discount them because they are pricey. You are going there for the beautiful ambiance, and it’s well worth it

The food has become somewhat of a tasting menu, blending both high and low tea elements together. It’s no longer stuffy and geared towards your grandmother’s friends. The creative venue and visual delights make it all instagram-worthy for the younger generation. Today, Afternoon Tea is enjoyed by people all over the world. While this tradition may have started in England, it has evolved with its own cultural trends which makes it more exciting to experience.

*** I will be posting some easy recipes so that you can host your own tea party at home with your children and/or your friends. Stay tuned.

 

Apple Butter

Servings 5 250 ml jars
This is so delicious and so easy to make if you have a cooking blender. It is thicker and has a more intense flavour than applesauce due to the longer cooking time. It goes well with cheeses so it can be served on charcuterie boards. Of course, it's amazing on toast or over ice cream. How about giving a jar as a hostess gift?

Equipment

  • 1 Pampered Chef Deluxe Cooking Blender
  • 1 Apple Wedger or Corer

Ingredients

  • 5 Honey Crisp Apples (Or 6-8 Gala or Fuji Apples)
  • 1/4 cup water
  • 3/4 cup brown sugar
  • 1/3 cup white sugar
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves or allspice (I didn't have either)
  • 1 tsp vanilla

Instructions 

  • Wash and core the apples and slice into wedges or use the apple wedger if you have it. I got approximately 8 cups. No need to peel the skin off if using the cooking blender.
  • Stage 1: Place the apples into the blender with 1/4 cup water. It may not all fit. Make sure there's room for the apples to be blended. Put the lid on. Turn the dial to the JAM setting, then press the START button. I actually paused it after a few minutes to add more apples slices.
  • Stage 2: After the apples are pulverized, the blender will heat up. Be careful. It will be hot. When it reaches 210 degrees, (approximately 30 minutes), it will indicate for you to ADD. You will add in the spices and vanilla. Press START button again and it will blend and heat up to 215 degrees (approximately 40 minutes).
  • I usually run my jars through the dishwasher to sterilize them. After I pour the apple mixture into the jars, I cap them. Don't screw the lids on too tight. Place them on a metal rack and lower into a pot of boiling water for 10 minutes. Carefully remove the jars with canning tongs and place them on a towel. You should hear a "pop" sound from each of the jars to indicate the lids have sealed properly. If the lid didn't pop or if the lid springs up when you press on it, then it is unsealed, You should boil it again right away or place it in the refrigerator after it's cooled to be used within two weeks .
  • Don't forget to label and date the jars. Store in a cool dry place away from sunlight. Shelf life can be one year but it won't last that long.
Keyword: apple, apple butter, fruit, jam, spreads

I’m so happy to welcome back Health & Nutrition Coach, Teresa Ryce to The Tasting Table to prepare some holiday appetizers. We have a Sweet Tray with a Smores Dip and a Brown Sugar Dijon Baked Brie. Teresa is going to share a family Cheeseball recipe.
You can find all the recipes on my blog  www.DishWithJudy.com.

I love welcoming special guests and friends to The Tasting Table. Let me know what you’d like to see next.

#thetastingtable #holiday #appetizers #bakedbrie #cheeseball #smoresdip #dishwithjudy #teresarycecoaching #toronto #brampton #mississauga #smallbiz #cookingclass #workshop #pamperedchef #GTA

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Teresa Ryce, Teresa Ryce Coaching
Email: teresa.ryce@rogers.com
Phone: (416) 707-8873
Website: https://linktr.ee/teresaryce
Facebook:  https://www.facebook.com/teresarycecoaching
Instagram:  https://www.instagram.com/teresa.ryce/
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Judy Lee, Dish With Judy food blogger & Pampered Chef Consultant
Food Blog: https://www.dishwithjudy.com
Pampered Chef Website: https://www.pamperedchef.ca/pws/dishwithjudy
Instagram: https://www.instagram.com/dishwithjudy/
Facebook: https://www.facebook.com/dishwithjudy/
Instagram: https://www.instagram.com/judyleemedia/
Facebook: https://www.facebook.com/judyleemedia/
LinkedIn: https://www.linkedin.com/in/judylee88/
Twitter: https://twitter.com/judyl_88/
YouTube:  Dish With Judy

 

Teresa's Family Cheeseball Recipe

Ingredients

  • 1 250g package of cream cheese (softened)
  • 3 cups sharp cheddar cheese (grated)
  • 1/4 cup sour cream
  • 1/4 cup green onions (miniced)
  • Dash Worcestershire Sauce
  • Dash Tabasco Sauce
  • 1 cup pecans (finely chopped)

Instructions 

  • 1. Using an electric hand mixer, beat the cream cheese until smooth and creamy in a large mixing bowl.
  • 2. Add the cheddar cheese, green onions, Tabasco, and Worcestershire sauce; mixthe ingredients with a wooden spoon or the electric hand mixer until the cheese, green onions, Tabasco and Worcestershire are fully incorporated. Taste and adjust the seasoning.
  • 3. Using the wooden spoon, form the cheese mixture into a ball as best you can. Place a large piece of cling film on the counter, pour the chopped pecans in the middle and move the cheese ball around the pecans until the outside of the cheeseball is fully coated.
  • 4. Wrap the cheeseball tightly and refrigerate for at least 2 hours for all the flavours to blend.
  • 5. Take the cheeseball out of the refrigerator 10-15 minutes before serving.
  • 6. Serve with your favourite crackers.
Course: Appetizer
Keyword: cheeseball, holiday entertaining

 

Smores Dip

Servings 6
A delicious sweet tray for an after dinner treat.

Equipment

  • 2 small 5.5" cast iron skillets

Ingredients

  • 1 package semi-sweet chocolate chips
  • 34 large marshmallows
  • Assorted dippers: graham crackers, cookies, pretzels, fruit, etc...

Instructions 

  • Divide the chocolate chips between two 5.5" (14-cm) Cast Iron Skillets (1 cup/250 mL of chips in each).
  • Bake for 3–5 minutes. Remove from the oven and stir to ensure chips are fully melted.
  • Arrange 15–20 marshmallows on top of the melted chocolate in each skillet.
  • Bake 4–6 minutes or until marshmallows are evenly browned. Serve immediately with dippers.
Course: Dessert
Keyword: dessert, sweet tray

Here’s a simple but delicious hot appetizer that will please a crowd.

Brown Sugar Dijon Baked Brie

Servings 8

Equipment

  • Large Round Stone or Pizza Stone

Ingredients

  • 1 4" Brie (round with rind)
  • 1/2 cup sliced Almonds (divided)
  • 1/2 cup brown sugar (packed)
  • 1 Tbsp dijon mustard (or more)
  • 1 loaf French Break (sliced)
  • vegetable oil

Instructions 

  • Preheat the oven to 425°F (220°C).
  • Coarsely chop ¼ cup (50 mL) of the almonds.
  • Combine the chopped almonds, sugar, and mustard in a medium mixing bowl and mix well.
  • Cut the Brie in half horizontally. Place half of the Brie, cut-side up, in the center of the Large Round Stone or Pizza Stone.
  • Spread half of the sugar mixture evenly over the bottom half of the Brie. Top with the other half of the Brie, cut-side up.
  • Spread the remaining sugar mixture over the Brie and sprinkle with the remaining almonds
  • Slice the baguette on a bias into twenty-four ¼" (6-mm) slices. Arrange the slices around the Brie and spritz or brush them with oil.
  • Bake for 8–10 minutes, or until the baguette slices are golden brown and the Brie begins to soften.
  • Remove from the oven and let stand for 5 minutes before serving.
Course: Appetizer
Keyword: appetizer, baked brie, entertainment

I’ve been MIA because it’s SUMMER! Are you enjoying the heat? I’ve also been doing some travelling and I can’t wait to tell you more about that!

Now let’s get back on track with welcoming Health & Nutrition Coach, Teresa Ryce to The Tasting Table. We had so much FUN preparing a delicious Kale & Quinoa Salad and a refreshing Green Smoothie. You’ll be a hit if you bring this salad to your next BBQ. Follow Teresa on instagram and subscribe to her newsletter for more recipes and updates. She’s got an exciting program coming in the Fall.

TERESA’S QUINOA, KALE, AND CHICKPEA SALAD

Ingredients:
2 cups dried chickpeas, cooked per package instructions, cooled (or use one 28 oz can)
2 cups dried Tri-Colour quinoa, cooked per package directions, cooled
2 bunches of curly kale, removed from ribs and sliced into thin strips
2 each medium red, yellow and orange pepper, small dice
6 green onions, minced (white and green parts)

Salad Dressing Ingredients:
½ cup extra virgin olive oil +1 tsp
2 lemons, juiced
2 cloves garlic, minced
2 tsp sea salt
2 tsp ground black pepper

In a measuring cup stir together ½ cup of olive oil, lemon juice, minced garlic, salt and pepper, and set aside.

Salad:
Place kale strips in a large mixing bowl, and drizzle with 1 tsp of olive oil. Using your hands, work the olive oil into the kale, this will soften the kale. Let sit for 5 minutes.
Add in cooled chickpeas, cooled quinoa, peppers, and green onions pour on the dressing and mix to combine all ingredients. Let sit for 15 minutes for flavours to combine and adjust for seasoning.
Optional: Serve with feta cheese, and/or grilled chicken.
Serves:  A crowd!

GREEN SMOOTHIE
Serves 1 | 5 Minutes
INGREDIENTS:
¾ cup water
¼ cup lemon juice, freshly squeezed
1 cup kale leaves, chopped
½ frozen banana
1 cup frozen pineapple

DIRECTIONS:   Add ingredients to a blender in the order listed and blend until smooth.

Products used in this episode:
Deluxe Cooking Blender Garlic Press Mix n Scraper  Citrus Juicer Coated Chef’s Knife Pea Protein
To see more products from Pampered Chef, click here.

I love welcoming special guests and friends to The Tasting Table. Let me know what you’d like to see next.

#thetastingtable #kale #salad #smoothies #dishwithjudy #toronto #brampton #mississauga #smallbiz #cookingclass #workshop #pamperedchef #GTA

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Contact us or follow us on Social Media:
Teresa Ryce. Teresa Ryce Coaching
Email: teresa.ryce@rogers.com
Phone: (416) 707-8873
Website: https://linktr.ee/teresaryce
https://www.facebook.com/teresarycecoaching
https://www.instagram.com/teresa.ryce/
******************
Judy Lee, Dish With Judy food blogger & Pampered Chef Consultant
Website: https://www.dishwithjudy.com
Instagram: https://www.instagram.com/dishwithjudy/
Facebook: https://www.facebook.com/dishwithjudy/
Instagram: https://www.instagram.com/judyleemedia/
Facebook: https://www.facebook.com/judyleemedia/
LinkedIn: https://www.linkedin.com/in/judylee88/
Twitter: https://twitter.com/judyl_88/
Please Like and Subscribe to Dish With Judy YouTube Channel

Today Cathy and I are doing a tea pairing. How about taste testing tea with . . . Brownies?
Yes! So I baked a decadent brownie with chocolate chunks and walnuts from scratch to pair with our beverage. So many teas to choose from the *Chocolate Heave Collection by Sipology. I was torn between Mint Chocolate Chip and the Caramel Bonbon tea. We went with the latter. Tea and Brownies,  a great combination and an excellent way to spend a Saturday afternoon!

Just or fun, I brought out the Pampered Chef Ceramic Egg Cooker to try the Chocolate Mug Cake , a flourless recipe from the Pampered Chef website. It was so easy to make in the microwave and in under a minute! We also tried a Brownie in a A Mug recipe I found on the website. Both microwave versions were pretty good. I think we had to cook it a little longer as it was a little too moist and didn’t hold up as well unless you like your brownie ooey gooey. Not a bad way to eat brownies. We like it with lots of whipped cream! I’m still partial to my Brownie baked from scratch but the microwave version is perfect for a quick chocolate fix in a pinch. Also good for portion control and the Ceramic Egg Cooker can make single-serve muffins or omelets too.

*Sipology has a February Customer Exclusive – the Chocolate Heaven Collection is half price for a limited time. Ask Cathy for details.
For those who don’t really bake, Pampered Chef has come up with some easy delicious mixes for Donuts, Waffles, Brownies, Italian Herb Bread, Caramel Latte Bread, and more! How very convenient! Check out my site for great meal ideas and products. 

Recipes will be posted shortly on my blog, www.dishwithjudy.com.

#thetastingtable #dishwithjudy #sipology #steepedtea #teapairing #brownies #toronto #brampton #mississauga #smallbiz #workshop #pamperedchef #GTA

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Contacts us
Cathy Skidmore, Sipology by Steeped Tea and Tea Reader
Email: cathyskidmore@rogers.com
Phone: 416-671-2708
Website:
https://www.sipology.com/CathySkidmore/
Website:  Spiritual Readings (spiritualreadingsbycathy.com)

Facebook:  http://www.facebook.com//CathyTeaReader/
Instagram: http://www.instagram.com/CathySkidmore/

Judy Lee, Dish With Judy food blogger & Pampered Chef Consultant
Blog: https://www.dishwithjudy.com
My Pampered Chef Website:
https://www.pamperedchef.ca/pws/dishwithjudy/
Instagram:
https://www.instagram.com/dishwithjudy/
Facebook: https://www.facebook.com/dishwithjudy/
Instagram:
https://www.instagram.com/judyleemedia/
Facebook: https://www.facebook.com/judyleemedia/
LinkedIn:
https://www.linkedin.com/in/judylee88/
Twitter:
https://twitter.com/judyl_88/