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

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