By Ellen Easton Reva Paul C. 2004 All Rights Reserved
A springtime tea is the perfect time of year to embrace the luxuries of
fashion. Whether your party is an indoor formal affair or outdoor garden
celebration, it is a great excuse to put on your favorite dress, pearls and gloves
with the added indulgence of a fabulous new hat.
Invite your friends and loved for a festive gathering.
SANDWICHES and SAVORIES
Honey Ham & Sliced Asparagus with Watercress Butter in rolled White bread
Cheddar Cheese and Chopped Chive spread on Brioche slices
Crab, Avocado & Bacon with Dill Butter in Whole grain Bread cones
Chicken, Granny Smith Apple and Golden Raisin salad in Cucumber Cups
Chopped Egg, Tomato and Fresh Mint in Celery Boats
Lavender Scones with Rose Petal Jam and Devon Cream
SWEETS
Mini Meringue Cups with Whipped Cream, Currant Jelly & Raspberries
Pastel Iced Vanilla Petit Fours
Orange Blossom infused Chocolate Truffles
Lemon -Lime Curd Mini Tarts
Caramel Glazed dipped Jumbo Strawberry
TEAS*
SHANGHAI ROSE- Rose Petals & White Tea
LADY GREY-Bergamot, Lavender Flowers & Black Tea
CITY HARVEST GREEN- Jasmine, Apple & Green Tea (20% to City Harvest)
ROSE PETAL JAM
yield: one pound
1/2 pound pink or red edible rose petals
2 cups sugar
4 1/2 cups water
juice of 2 lemons
Cut white bottom off of each petal. Place rose petals in a bowl and sprinkle
sugar to coat each petal. Save overnight. In a saucepan place remaining sugar,
water & lemon juice. Dissolve contents over a low heat. Stir in rose petals,
simmer 20 minutes. Bring to a boil, continue boiling for 5 minutes until
mixture thickens. Pour into a clean, warmed jar, cover & label. Store in a cool
place.
LAVENDER SCONES
YIELD: 12 Scones
2 cups all purpose flour
1 Tablespoon baking powder
4 Tablespoons (1/2) stick) sweet, unsalted butter
1/4 cup sugar
2 teaspoons fresh lavender or 1 teaspoon dried culinary lavender, coarsely chopped
2/3 cup milk, plus extra for glaze
Preheat oven to 425 degrees. Grease & flour a large baking sheet. Sift flour
and baking powder together in a large mixing bowl. Mix in the butter until the
mixture looks like fine bread crumbs. Stir in the sugar and lavender (save a
small amount to sprinkle on top of scones before baking). Add enough milk to
make a soft, sticky dough. Turn dough out onto a well floured surface. Cut
dough into 1 inch thick rounds with a cookie cutter. Place scones on the prepared
baking sheet. Brush the top of each scone with a dash of milk and sprinkle
with the reserved lavender and sugar. Bake for 10 to 12 minutes, until golden
brown. Serve with rose petal jam and Devon cream.
ORANGE BLOSSOM infused CHOCOLATE TRUFFLE
YIELD: 40 Truffles
1/4 cup sweet, unsalted butter,chopped
1/3 cup heavy cream
7 oz. semi sweet chocolate, chopped
1 egg yolk*
1 teaspoon grated orange peel
2 tablespoons zest of mixed citrus peel (orange, lime, lemon)
2 tablespoons Grand Marnier (or substitute 1 teaspoon Orange extract or to
taste)
unsweetened cocoa powder
In a small saucepan, combine butter and cream. Over a low flame, heat until
the butter melts and the cream bubbles around the edge. Remove from heat, add
chocolate. Cover and let stand until chocolate melts. Stir until smooth. Stir
in egg yolk*. Mix in orange peel, citrus peel and Grand Marnier. Chill until
firm. Roll into balls. Roll balls in cocoa. Refrigerate in airtight container.
Will hold for two weeks. * If eggs are a problem in your area, omit egg yolk
from recipe.
~WISHING YOU HAPPY TEA TRAVELS (TM)!
Tea Resources
*TEAS available from SERENDIPITEA 1- (888) TEA-LIFE
For fanciful inspirations:
DANGEROUS LIAISONS: The Metropolitan Museum of Art 1000 Fifth Avenue, NYC, NY
Begins MAY 2004 info:(212) 879-5500
TIFFANY IN FASHION
CHANEL by Francois Baudot
About the Author:
Ellen Easton, author of TEA TRAVELS(TM), TEA PARTIES and Good $ense For $uccess(TM) published by RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256: (212) 722-7981,is a consultant and designer of related products, to the hotel, food
service ,special event and retail industries. She is also available for speaking engagements. Please
contact her for more information.
No copyrighted materials may be reproduced in any other format, now known or unknown, without prior written permission by Ellen Easton/ RED WAGON PRESS.
All copyrights and trademarks remain the sole property of Ellen Easton/ RED WAGON PRESS with all rights reserved. (212) 722-7981
More of Ellen's Articles:
Planning a Tea Menu
FAQ About Afternoon Tea
A Spring Tea Menu
Tea and Silver
Tea at the Holidays
Understanding Tea Time Service
The Afternoon Tea Gown
The History of Chocolate
A Summer Rose Tea
Etiquette Faux Pas