Tea Time

TEA TRAVELS (TM)
A SPRINGTIME TEA Menu
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.



A Summer Rose Tea
By Ellen Easton C. 2003 All Rights Reserved According to the folklore of tea, once upon a time a lady was not allowed to socialize unescorted except in her rose garden. It was here women met, unrestricted by social rules of etiquette, to speak freely amongst the roses.

Throughout Europe, during the 1800s, the theme of the rose continued to weave a thread, as afternoon tea flourished in both the public gardens and tearooms.

Fashionable women's tea gowns embraced the delicate pastel palate of a summer bouquet. Their elaborate bonnets were adorned with floral displays of roses embellished in silk, ribbon and natural petals.

The decoration of tearooms included accoutrements,fabrics, vances and trellises of roses to insure that their patrons would once again feel free to gossip under the roses.

There are unlimited was to incorporate the theme of the rose into your own tea. Whether you are simply enjoying a single cup of tea or entertaining, be adventurous and creative in exploring the possibilities.
ROSE INSPIRATIONSATTIRE: Hat, parasol, gloves, fans, print dress, skirt or top; fresh, silk or jeweled rose pin.

INVITATIONS, PLACE CARDS & MENU CARDS: Purchased or self made.

TABLE DECORATIONS: Center pieces, linens, napkin rings, china, crystal, silver, baskets.

MENU: Rose petal tea*, rose tea jelly, rose petal drop scones, edible rose adorned savories, hand decorated rose sugar cubes*, handmade embossed oval rose white chocolate mints*. Rose shaped cookie cutters to prepare sandwiches and sweets.
ROSE PETAL TEA JELLY8 oz. ROSE PETAL TEA*
8 oz. BOILING WATER
4 oz. SUPERFINE SUGAR
1 TBS. ORANGE JUICE, strained
1 oz. (1 envelope) GELATIN

Make a pot of very strong rose petal tea. In another pot add water, sugar and orange juice. Heat until sugar is dissolved. In a cup, add a little boiling water to the gelatin. When dissolved, ad to water, pour in strained tea. heat slightly, pour through strainer into jars, seal and refrigerate. Serves 24.
ROSE PETAL DROP SCONES
The Wildflower Inn on Cape Cod2 1/4 Cups UNBLEACHED, ALL PURPOSE FLOUR
2 tsp. SUGAR
2 tsp. BAKING POWDER
1/2 tsp. BAKING SODA
3/4 tsp. SALT
1/2 tsp. cinnamon
1/4 Cup (1/2 stick) UNSALTED BUTTER
1/3 Cup Coarsely ground PISTACHIOS NUTS (shelled, unsalted)
1 Cup HEAVY CREAM
1 TBS. ROSE WATER
2 TBS. ROSE PETALS, cleaned and finely shredded. NO PESTICIDES.

ICING

1 Cup CONFECTIONERS SUGAR
3 TBS. ROSE WATER
1 TBS. RED CURRENT JELLY

Pre - heat the oven to 425 degrees. In a large bowl, combine the flour, sugar baking powder, baking soda, salt and cinnamon. Cut in the butter and mix until coarse crumbs form. Stir in the pistachios.

In a separate bowl, combine the cream and the rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients. Stir until a soft dough forms. Drop dough by the teaspoonful onto an ungreased baking sheet. Bake 10 to 12 minutes, or until golden brown. Prepare the icing. In a small bowl, combine the powdered sugar, rose water and the red current jelly. Whisk until smooth. Add another teaspoon of rose water if the mixture is too thick. Drizzle over the warm scones. Serves 24.




Happiness Tea

2 parts chamomile
2 parts lemon balm
2 parts rose petals and hips
1/4 part lavender blossoms

Mix herbs together. Use one tablespoon per cup of hot water, steep,
and enjoy an uplifting cup of herbal tea. (This is also good,
because it is relaxing as well) Store this tea in a glass container
away from sunlight and dampness.