A Nutcracker Christmas Tea at Chef de Crepe. Camp Hill

 With holiday responsibilities almost complete, we found time to enjoy a Christmas tea at Chef de Crepe in Camp Hill, PA. This was their third annual Christmas Tea, and this year's theme was A Nutcracker Christmas. Year round they are a creperie, and on occasion they offer afternoon tea by advance reservation, such as this holiday tea and a spring tea around Mother's Day.

Our place setting featured the menu that listed the tea selections, and the menu items on the tea tower. There was also a prepackaged macaron tied with a festive ribbon. The loose-leaf tea selection included Organic Peppermint, Aged Earl Grey, Cranberry Orange Herbal, Spiced Chai, and Chamomile Flowers. We ordered the Cranberry Orange Herbal and the Spiced Chai. 

Pretty pink pots of hot water were brought to the table. We filled our tea strainer with the loose-leaf tea, added the water and let the tea steep until the desired strength.

Shortly after the tea was served, the waitress arrived with the tea tray, and with a flourish of her star tipped wand, told us what the Tea Tower held. 

The bottom tier held the savory selections including Chicken Salad Croissant Sandwich, and the Ham, Cheddar, Pickle Brioche Sandwich, The Nutcracker Prince's Assorted Mini Quiches and a warm Spinach & Fetta Croissant. They were all hearty sandwiches, fresh and tasty. The vegetarian substitution for the chicken salad is shown here, and the brioche sandwich didn't have the ham. 

The middle tier and the top tier held the sweets. There was a Creme Brulé Madelaine, the Sugar Plum Fairy's Vanilla Cupcake with Strawberry Frosting, an assortment of Clara's Christmas Macarons, and a Strawberry & Cranberry White Chocolate Chip Cookie. We took a selection of the desserts home to be enjoyed later in the evening.

Cedar doesn't usually join us for afternoon tea, but since his friend Mallory accepted our invitation, he put on his best shirt and joined in the fun. In lieu of tea, he was pleased to be able to order a large mug of hot chocolate and found the ham and cheddar sandwich to be 'normal' enough for his liking.

At the end of the tea, we were each presented with a nutcracker themed ornament, and a card offering blessings for the holiday season with a wish for your holiday to be filled with wonder and sparkle, just like the Nutcracker story.

Pease Soup

As we celebrated the 250th birthday of Jane Austen, we served Pease Soup, which was a staple in the Austen household, using fresh summer peas from the garden. After our event this recipe was requested by many, and we are happy to share it here noting however that we used frozen peas.

 

Pease Soup

1 Tbsp. olive oil
1 large onion, diced
1 stalk celery, chopped
2 cloves garlic, minced
6 c. peas
1/2 c. water
4 c. vegetable broth
1/2 c. half and half
salt and pepper to taste

In a large soup pan, sauté onion, celery, and garlic in olive oil, stirring occasionally, until softened. Add water, peas and vegetable broth and bring to a boil Reduce heat and simmer until peas are tender. Puree soup in food processor or with a handheld blender until creamy and smooth. Return soup to pot, add half and half, salt and pepper. Gently reheat and serve it forth.

A Yuletide Afternoon Tea

We hosted a yuletide afternoon tea in celebration of Jane Austen's 250 birthday, Dec. 16, 1775. To begin the event, we served Simpson & Vail's Jane Austen's Black Tea Blend from their Literary Teas collection. This is a blend of black teas with spearmint, lavender flowers and vanilla flavoring, and is available at The Rosemary House. It was a popular tea choice. We then served Pease Soup which was a staple in the Austen household. Since we typically serve salad at our special events, it was fun to have something different, and it was quite popular among our guests. 

The sandwich plate included a warm Sausage Roll, Cranberry Apple Chicken Salad on white bread, Rosemary 'n Honied Red Beets in a phyllo cup, Cheese Toasties (Jane's favorite snack), Feta Pesto in Puff Pastry Holly Leaf, and Pork Tenderloin with Peach Conserve on a Crostini.

The holiday scone selection included our Traditional English Cream Scone and a Cranberry Orange Pecan Scone served with sweet cream and orange marmalade along with fresh fruit.

The dessert plate included a Trifle topped with Syllabub. Syllabub is a popular sweet and frothy British confection from the 16th to 19th centuries. It is sweetened whipped cream mixed with white wine and lemon juice. It can be served either thick as a topping, as used here, or in a thinner version and enjoyed as a beverage. Follow this link for a recipe we shared years ago on our blog. We also offered a Ginger Lemon Biscuit. And, in a letter dated 1808 from Jane Austen to her sister she noted, "we had cheesecake". So, we offered Pumpkin Cheesecake as our third petite dessert.

 Some of our guests brought their Jane Austen dolls to grace the tearoom and join the party. 

Happy Birthday, Jane!

The Green House Tea Room, Bethlehem, PA

A journey to Bethlehem, PA this past fall for afternoon tea with a friend at the relatively new Green House Tearoom (opened in June 2025) was an enjoyable experience. This stately mansion has transitioned overtime from the private home of Charles Green, owner of a plumbing company to a fraternity house for Lehigh University to its present use as a tearoom. Much work went into transforming the mansion into its current use as a tearoom, owned and operated by two retired PA state troopers. Now that's a transition in job skills!

Personally greeted at the door by one of the owners, we were seated in the Magnolia Room, decorated in pink with a large picture of a magnolia blossom above the fireplace. There is additional seating in the Green Room and the Empire Room, and you may request which room you would prefer when making your reservation. The featured teas were listed on a card at the place setting.

The tiered tray was already in place before we arrived. It held an array of sandwiches, scones, and petite treats. The sandwiches included a tomato round, cucumber and cream cheese with dill, curried egg salad, cheddar cheese and savory mustard, and another vegetarian option. Typically, they offer a Waldorf chicken salad and a smoked salmon, but we had requested the vegetarian selection.

The brewed teas are poured at the table, and the wait staff return frequently to refill your cup. They are happy to offer new flavors throughout your time here.

The scones were on the top tier of the serving tray, alongside macarons. The Apricot scone was served with pretty little crystal bowls of cream and jelly.

And the dessert medley, on the middle tier, included a dark chocolate flourless torte, a chocolate dipped strawberry, a cream filled date, and an almond square. There were two additional cheesecakes (different flavors) that went home with my friend so her husband could enjoy a sweet treat. 

We took a quick tour of the Green Room before we left. Best wishes to Rich, Jim, and their team on a successful business. Reservations required for afternoon tea and can be made easily online. They do offer special themed events also, so be sure to follow their Facebook page for updates or sign up for their newsletter on their website. If you do go, let them know that Nancy (Sweet Remembrances) and Betsy sent you!

 

Holiday Craft Class and Afternoon Tea

Our annual Holiday Craft Class and Tea is a tradition that has been enjoyed by many of our guests over the years. Susanna is tasked with finding a fun and easy craft that can be completed in under an hour and can be created at the limited table space. This year's craft featured a wooden ornament, a blank slate to be painted as desired. Susanna offered a few suggestions, some guests googled for other ideas, and the painting session began. Many thanks to Terri & Adrienne for gifting Nancy the little grinch teapot that they painted.  

This sweet little snowman was designed and created by Carla. Carla has been attending teas here over the years, making teatime memories with her mother.  

And the Christmas Tree and Snowman were crafted by a mother and daughter duo that have attended the Holiday Craft Class and Afternoon Tea for at least 20 years. Tea orders are taken before the crafting begins. As the craft session is underway, the kitchen is a hustle preparing individual pots of tea. Once the crafting session is completed, all supplies are quickly removed from the tables, and each table is set with assorted Christmas teacups, napkins and silverware. When everyone is ready, the tea service begins. 

Up first, a Holiday Honeycrisp Apple Salad with Honeycrisp apples, craisins, sugared pecans, parmesan cheese and a honey vinaigrette.

When she's not pouring tea, Claudette helps to plate and serve the various courses. The scones included the Traditional English Cream Scone and a White Chocolate Apricot Scone served with Sweet Cream and Apricot Preserves alongside fresh pineapple and orange. 

Gail can be found taking tea orders, preparing tea, and serving all the courses. The sandwiches for the Holiday Tea included a Cranberry Pistachio Chicken Salad Triangle, warm Cheesy Pumpkin Tartlets, warm Ham & Swiss Cheese Cordon Bleu Crostini, Roast Beef & Water Chestnuts on Pumpernickel, and Cranberry Pecan Orange Marmalade on Raisin Bread.

Angelica has grown up in the tearoom and has stepped into whatever role she is asked to perform. The dessert course included Glazed Toffee Bonbons, a Chocolate Cup filled with Eggnog Cream and White Cake with a Spirited Topping.

Without the help of Claudette, Gail, Angelica, and Susanna, the tearoom would not function. Their cheerful presence is a blessing and their willingness to complete whatever task is most urgent is greatly appreciated. Many thanks to all of them!

December! And,

it's beginning to look like Christmas! We welcome December to Sweet Remembrances and The Rosemary House with all the festive flair associated with the month. Holiday teapots are used as decor, colorful poinsettias are tucked here and there, and the culinary Santa collection has returned to the tearoom.

The Rosemary House front room,

Sweet Remembrances 

The holiday season has officially kicked off with our annual Holiday Afternoon Tea at Sweet Remembrances held the Friday and Saturday following Thanksgiving. And The Rosemary House was abuzz with activity on Small Business Saturday. 

Seasonal tea cozies in colorful reds and greens alongside Christmas teacups set the scene for the holiday. Afternoon Tea featured an Apple Cranberry Salad adorned with red and green apple pieces, craisins, sugared pecans, feta cheese, and dressed with a colorful cranberry dressing. Can you spot the center garnish, a miniature tree cut from a turnip.

The sandwich medley included a Cranberry Pecan Chicken Salad Triangle, a Feta & Pesto Puff Holly Leaf, a warm Apple & Brie Crostini, Baked Spinach and Artichoke Square, Cran-orange Pecan Sandwich on Cinnamon Bread, and a Cucumber & Ranch sandwich topped with a petite tree.

The scone course included our Traditional English Cream Scone and a triangular shaped Cinnamon Chip Scone served with Sweet Cream and Strawberry Preserves along with fresh fruit. Dessert rounded out the holiday tea and included Peanut Butter Pie, a frosted Sugar Cookie topped with an icing holly leaf, White Cake with a Cran-Orange topping, and a petite chocolate cup filled with Orange Curd & Mascarpone Cheese. Much appreciation to our guests that joined us during this special tea.

MATBA Gathering at Tea-For-All, Trenton, NJ

Mike and Debbie Raab, owners of Tea for All in Trenton, NJ hosted the fall seminar for members of the Mid-Atlantic Tea Business Association. Their business is located in the Trenton Farmers Market in Lawrence Township, NJ. The fall decor set the scene for an enjoyable event. The session began with a presentation by Steve Schilling, Fine Arts Photographer. His photographs seek to tell the story of places, the stories of objects, and the stories of people. He presented two topics which included 'Slow Art in The Tea Room' and 'Food Photography hints and tips'. Both presentations were well received by the members of MATBA.

Deb introduced the members of her 'team' and explained that this was their first formal tea event. Members traveled from NY, PA, and MD to attend this seminar. 

Menu boards, placed on each table, noted that the entire Afternoon Tea was vegan, meaning no meat, no eggs, and no dairy. The seasonal menu promised to be a tasty and healthy treat for everyone. 

A hearty Kale Salad was served first, well massaged and tasty with a delicate vinaigrette.

Hearty and warming Butternut Squash Soup served in a China teacup was the next course. Following the soup, the tiered trays were presented to each table.

The tiered tray held the tea sandwiches which included Avocado Cucumber, Carrot Raisin, and Chickpea 'Tuna' Salad. They were all very flavorful, colorful and quite tasty. The top tier held an assortment of teatime sweets which included Chocolate Mousse, Carrot Cake Truffles, Pumpkin Chocolate Truffles, and Coconut Pistachio Bites. A glazed scone served separately rounded out the menu.

Many thanks to our hosts, Deb and Mike Raab. They provided a wonderful assortment of teas to complement the flavorful vegan tea menu. The gathering of members of the tea association always provides the opportunity to share ideas, receive encouragement, promote and honor each other, and share the joy and passion of our profession. It is a rejuvenating experience, and an enjoyable one. With the unknown weather factor, the winter session will be held via zoom.