Harvest Brunch Tea

Okay, now that we’ve gone over my motivation for Hosting a Harvest Brunch Tea, lets consider table settings. It’s officially autumn, so it’s time to get out your fall colored dishes. Did you inherit a set of vintage brown-rimmed dishes with yellow and orange flowers from your grandmother? If so, perfect! If not, white or cream dishes also work, as they go well with fall colored accents.

For this brunch, I decided to set my table with Polish Pottery. For the last ten years, I’ve been adding to my pottery dish collection and finally had enough pieces to serve four guests.

For table decorations, I kept things simple with a green tablecloth, red placemats, and a red and orange table runner. I added miniature pumpkins (for grandkids to take home) and a small floral arrangement that fit one of my Polish Pottery vases.

When choosing flowers for your table, remember to keep the arrangement small and short enough that you can see guests on the other side, which makes for better conversation.

If it happens to be cool enough, you could add some small candles to the table.

Red depression glass accompanied the place settings, as well as some pretty fall linen napkins that I purchased for an Autumn Tea Party. I love April Cornell tablecloths and napkins and recommend shopping on Ebay or her website to catch seasonal sales. Her patterns are so pretty, and the fabric is of high quality and are well made.

Now that we have the dishes picked out and the table decorated, it’s time to work on the menu for brunch. When planning this Harvest Brunch, I had in mind to try and replicate the tea in Greenwood. Several of those recipes were already on this site, but I’ve added a few more.

I made the Harvest Brunch Tea Menu cards on Canva and cut them out with scissors.

Let’s begin with a selection of autumn-flavored scones and a salad served with a nice pot of Pumpkin Spice Chai tea. I purchased all of the tea for this brunch at Harney and Sons.

For the main course, I’m offering a choice of tea sandwiches, light soups, and quiche. Sandwiches could be as simple as ham, roast beef, or turkey on wheat bread or rye, or a Chicken Salad Croissant. Serve a nice black tea with this course, such as Cranberry Autumn Black Tea.

We’ll end our brunch menu with a few selections for dessert–all geared toward fall. Apples, Pumpkin, and Pears–Cheesecake, Pies, Cakes, and Tarts. Be sure to save room for dessert and maybe a chilled (or warm) glass of apple cider.