Springtime presents your garden variety tea party, and happily so

Spring needs no assistance in enumerating the many ways the season makes for the perfect match for a tea party.  Flora and fauna nearly conspire to cajole the unsuspecting hostess into sending out invitations and dusting off her daintiest and most delicate table ware.  The next thing you know, guests are RSVP-ing and she wonders what on earth she has gotten herself into.  

The good news is when Spring is in the air and the kettle on the stove you literally can't go wrong.  Here are a few ideas to get you started planning a Spring tea of your own .... as always they are best comprehended when read while sipping your favorite cuppa.

INVITATIONS

If you are actually sending the real thing (ie 3D lovingly-addressed and sent via the USPS invitations as opposed to those of the electronic sort) consider tying/glueing a sprig of lavender onto the card stock on which you've printed the particulars.  I have been making festive inner envelopes for my invitations for years, and a simple lacy paper doily works perfectly folded around a garden tea invitation, and helps to protect the lavender sprig you just went to all the trouble to affix.

THE TABLE

Flowers flowers flowers... it's all but impossible to have too many flowers at a Spring garden tea. Tie them around napkins, around chair backs, strew their petals willy nilly, garnish your plates. Same goes for greenery.  Cut stems and leaves from around your own garden and just wash them thoroughly to make your tables and serving plates come alive. Spring is the season of rebirth so live it up!

MENU

Sandwiches

Cool Cucumber

For an easy and refreshing twist on a true classic, soak English/Hothouse cucumbers slices (paper thin) in  Rice Wine Vinegar.  Drain well, and sandwich between slices of white bread spread with sweet (unsalted) butter.  Cut in triangles ... one down!

Egg with Lemon-Basil Mayo

A bit of a different approach on this classic as well. Instead of chopping and mixing your hard boiled eggs, slice them! Spread a piece of egg bread (preferably cut with a round cookie cutter) with a mixture of mayo/dried basil/lemon juice and garnish with a fresh asparagus sprig

Chicken Tarragon

Mix canned or cooked chicken with a bit of may, sliced red grapes, a few chive snips and dried tarragon.  Serve on prairie/squaw bread spread with butter to bring out the flavors

Fruit Bread with Fruit Spread

We nearly always include a variation of this at tea.  This time we suggest sliced blueberry loaf... something like a pound cake available pre-sliced at most supermarkets... mix some soft cream cheese with a touch of strawberry jam and spread & but as you would any standard sandwich.  Tastes great and the colors are suitably vibrant.

Scones

Rose Petal Scones

2 1/4 cup all-purpose flour

2 teaspoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/4 cup (1/2 stick) unsalted butter

1/3 cup coarsely-ground pistachios or almonds, unsalted

1 cup heavy cream

1 tablespoon rose water (purchased by the bottle -- a little goes a long way)

2 heaping tablespoons rose petals, washed and shredded 

Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.

In a large bowl, sift together flour, sugar, baking powder, salt, baking powder, baking soda and salt. Using a pastry cutter cut butter into flour mixture until pieces are the size of peas; stir in nuts.

In a separate bowl, combine cream and rose water. Mix in the shredded rose petals. Add this mixture to the dry ingredients and stir to form a soft dough.  Roll quickly thenn cut with a flower shaped cookie cutter.

Place on the prepared baking sheet and bake approximately 10 to 12 minutes or until golden brown.

Serve with clotted cream, lemon curd and blackberry preserves

Makes 24 scones

DESSERT

Petit Fours

These gorgeous little fondant-clad marvels are most often tastiest and prettiest when purchased rather than slaved over at home.  For your Spring theme opt for as many color as possible, optimally topped with an icing flower and leaves

Orange Blossom 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.

(this recipe was gleaned from Old Fashioned Living) 

Beverages

Lavender Lemonade

Here are 2 (and a half) ways to go about this easily

1. Simply float sprigs of of washed lavender in your lemonade pitcher or glasses

2. Boil lavender sprigs in 2 cups of water.  Then (a) strain out all stems & pieces and either add this to your lemonade OR (b) pour the lavender water into ice cube trays along with a sprig per tray cube slot and when frozen add to your lemonade pitcher or glasses

Tea

How about a choice of Lavender Earl Grey or Herbal Rose Garden

(visit Empress Tea Company to purchase the perfect blend)

Cheers!

Joie

SOS - The Quick & Dirty Tea Party for the Hosting-Challenged & Resourceless

"I'm throwing a tea party.  The only hitch is I have no time, no money, no culinary skills and no tea ware.... help!"

This is perhaps the single most oft repeated lament I hear from would-be tea party hostesses.  Whether for a bridal or baby shower, Mother's Day, a tea lover's birthday, or girly get-together, tea parties can be one of the most exquisite and satisfying types of events to attend, as well as host.  The only problem is how does one go about it when she finds herself devoid of the basics? 


Today's missive is not for the Martha Stewarts of the world -- it is for those that frankly don't have time to fuss about; heck they'll be lucky to get through this blogpost!  And so the following comprises the most rudimentary (while still tea party worthy) ideas to get you through your event with your sanity and bank account intact.

THEME & SCHEME
This concept is HUGE and cannot be overemphasized. Pick a theme and color scheme and stick with them in all that you do. It will relieve sooooooooo much stress, limit options in the most timesaving way, create a cohesive look, and make your life easier.


For today's purpose we are going with a springy pink & green polka dot theme. 


INVITATIONS & DECORATIONS
In keeping with our theme I have quickly cobbled together a sample invitation.... this took all of 10 minutes from idea to completion... and no, the tea set image did not come with the background.... just throw your hair in a pony tail or plop a hat on to find the extra time for this task.

This party supply shelf pic may not be all that whoopee, but it will give you an idea of what you can find at any basic party store. If you're really low on funds get basic colors at Smart & Final and tie festive polka dot gro-grain ribbon around napkin-clad utensils.

MENU

Tea with a Punch - Invariably people will be looking for something to drink upon arrival. Make things easy on yourself by having a tasty tea punch ready to go.  Simply briskly brew a fruity black tea blend (peach is always a crowd pleaser), chill, pour over ice in a punch bowl, add some lemonade and ginger ale plus some floating orange slices and you are good, no, GREAT to go!


The heavenly brew - don't faint when you read this... taking into account the need for absolute ease of planning and preparation for this event, you must appeal to the masses here.  Too many people like too many kinds of teas. So make everyone happy by simply providing teapots of hot water and a variety of tea sachets for all tastes, including some decafs.  Provide lemon slices, milk and a smattering of sweeteners and check another thing off your list.

Trader Joe's to the Rescue

For the food itself, my buddy Joe can help.  I worship, adore and regularly patronize Trader Joe's.  Everything is incredibly tasty and usually surprisingly inexpensive.

Sandwiches -- go with the basics here. I assure you your guests will be all smiles to have some of the tea foods they love and expect -- nothing boring about it.

Chicken - this one is easy. TJ's (I am on an initials only basis with Trader Joe's) carries a mouthwatering Wine Country Chicken Salad with Cranberries & Pecans... nuff said.  Just dollop some on some butter spread mini croissants and there ya go!


Egg - it doesn't really matter here which comes first, the chicken or the egg, cuz they are both sure to be gobbled up at once.  TJ's has a couple of incredibly low-cal yummy egg white spreads: one with chives, the other of a spicy ranchero variety. Grab some interesting grain or wheat bread, coat with butter or a similar spread to avoid sogginess, cut into fourths lengthwise (hence the term finger sandwich) and done!

Cucumber - grab an English/Hot House cucumber, slather some cream cheese mixed with dry dill weed (or a premade cream cheese spread) onto a light bread, cut in squares to handily accommodate the shape of the cucs, and if you are feeling frisky, leave open face and garnish with a sprig of fresh dill

Tea Bread - this is more like a pound cake or lemon loaf or blueberry... whatever is in stock.  Buy a fruity cream cheese spread or concoct your own with cream cheese and your favorite jam, slather the sliced loaf, top with another loaf layer and cut into triangles. Check.


Now you have 4 different sandwiches, all on different breads and all different shapes.... not bad, eh?

Scones - you can't win in this department so it's best to face the fact now.  There are as many preferences of scones as there are guests at a tea party.  So if you do not have any particular proclivity, go with TJ's mini (still good sized) Lemon Blueberry and Cranberry Orange.  They have great lemon curd and jams to go with them. Ask a friend to pick up some Devon clotted cream wherever they can find it (Brit shops and Bristol Farms are always safe bets) and you are golden!

Dessert - This should be one of the easiest aspects of the party. If a specialty cake is a must, well there ya go! Otherwise invite an avid baker who is attending the party to show off her skills and come up with something festive to make ahead and bring with her.

ACCOUTREMENTS
Beg, borrow, just don't steal

Get whatever you can from whomever you can.  Borrow teapots from close friends -- most love the chance to use their stuff.  And invite guests to bring their own favorite tea cups with the promise that they will get the chance to relate the cup's backstory. If you are not proud and don't mind disposable goods, revisit our blurb at top about decorations.


Tiered trays are always festive and allow for festooning with flowers and ribbon.  In their absence simply overwhelm your serving plates with beautiful garnishes such as berries, flowers, leaves, ivy and so on.  The greenery makes a difference. And yes you should rinse everything off first, just as with all vegetation. 

SERVING HELP
People actually love to get involved... especially those who are shy. I know I do.  So give eager worker bee guests something to do once they arrive.  Pouring tea, garnishing sandwich plates, making sure the scone you are warming don't burn etc. Just plan this ahead of time to reduce the stress of thinking during party time.


Ta Da! You did it, and hopefully with time, brain cells and change to spare.  Have a great party.  Cheers!
Joie

Confessions of a Tea Room Groupie

Ok.... let's just get this out in the open now.... 

Let me preface by mentioning my assumption that either you or someone you know is a fan of afternoon tea or you would not be reading this... No doubt the tea parlour aficionados in your life have been to their fair share of eateries .... perhaps even dozens.  I too enjoy going to tea... and .... well.... here goes.... at last count I have visited 403 different tea places... some more than 50 times. 

The Palace Hotel, San Francisco - my favorite room for tea

So there you have it... Now you know.  Before you ask why I don't have a tea room of my own I should say, yes, I have been a tea room owner, as well as a fine dining restaurant owner etc.; and I do think it is likely I will have a tea-ery again someday... if for no other reason than to cut down on the cost of going out to tea hahahahhaha.  


Because of my great love for afternoon tea and the steady decline and disappearance of tea rooms in my home state of California, I started the SoCal SocieTea website a few years back.  The hope was to support and promote the dear and dedicated proprietors of the businesses I love so much.  But as with many elective pursuits, I at length found I had neither the time nor resources to keep up with it, and so it fell into disrepair.

Hotel Pierre, New York City - another perennial favorite 

When the idea came (through much consecrated prayer and listening) to undertake my new business (joie de vivre lifestyle which will officially launch this January), I was thrilled when a lightbulb went off and I realized I could once again champion my favorite cause by changing the SocieTea's scope and name... we're going national over the course of the next year you see.  And just for fun I merged my JdV Lifestyle biz's rewards program with the SocieTea's previous Cups of Kindness system.


And so here I am.... a shy girl who who finds herself blogging and gabbing up a storm on facebook.... no the pics I have in my facebook album are NOT of me by the way. I am far too shy for that.  They are snaps of the lovely dance fitness guru with whom I will be working.


A key aspect of my new business involves at-home theme dance parties which I see as an excuse to go to tea as I will have a way to work it all off afterwards -  tea hee hee... and now if you'll excuse me, the tea kettle is beckoning, and a big cuppa Yorkshire Gold awaits.


Cheers!
Joy


Postscript -- here's one of the last fave places I will post some art on today

The Biltmore Hotel, Los Angeles

To the tea manor born

SpecialTea Review of Mill Creek Manor

Prepare to have your tea socks knocked off. This place is literally too good to be true. Nestled (and in this case, 'nestled' is le mot juste) in the heart of Big Bear Village this charming house is poised to show visitors the tea time of their lives.

The home was built in 1919 and if my tea-infused memory is correct, it has served the community as a hotel, boarding house, brothel, meat-processing business, a 'rowdy' restaurant, and at last a perfect place for tea. It even boasts its own ghost, Rosie, owner of the previous boarding house who perished as a result of being trapped in a walk-in refrigerator or freezer or something equally chilling.

Everything about our visit to this warm and inviting haven was delightful, even the drive! The directions were clear and easy to follow and we had picture perfect autumn weather.

Once we entered the yellow house we encountered a country French wonderland with every sort of "ooh, I have to have that" bit of merchandise imaginable. Given that we were on a strict schedule, we quickly made our way over to a beautiful hutch that serves as home to about 45 loose leave teas that guests can sniff and savor at will. We finally lighted upon a peach spice and a pumpkin cream, both of which hit the spot. Our table was beautifully set with lace, fine china, linen napkins, silver utensils and all the accoutrement one might need to really dive into the tea experience. We ordered a High Tea which meant successive courses of one treat after another, a piquant tomato cream soup led to a harvest salad and then the imposing tiered tea tray came out, to the applause of those at the table next to us.

Every morsel was better than the next with homemade breads, flavorful fillings and a variety of just right sweets. The food was truly exceptional, thanks to chef/owner Pat Garza who has a flair for creating an atmosphere and meal to please all the senses. Though we ordered tea fare, we polled those around us who had come for lunch. The sandwiches, meatloaf and salads ordered by others met with rave reviews as well.

Additionally, our server, Julie, was as gracious and delightful as can be and we even had a chance to chat with the owner's endearing husband, Art, a retired military man who gave 37 years of service to the Army.

In short, I am grateful to have had the opportunity to be a part of the magic conjured at Mill Creek Manor. In fact, I am seriously considering making the trek up the mountain on Thanksgiving to join them for their traditional holiday feast. Going to Mill Creek Manor reminded me of why I love going to tea so much... and why I plan to go back there again and again.... looks like I better reconsider that snowboarding pass because Big Bear here I come!