Mother's Day Tea - 2012

Our traditional Mother's Day tea was served on Sunday. The menu featured an English Walnut Salad, a combination of Romaine and Bibb lettuce topped with thin slivers of red onion, mandarin oranges, walnuts, and a poppy seed dressing.  Following the salad, we served an assorted plate of tea sandwiches, described as 'unique' by one of the guests. 
The sandwiches included a Cucumber Sandwich with mint & watercress butter sprinkled with pepper and garnished with a burnet leaf, Almond Chicken Salad in a pastry shell topped with parsley, a Goldenrod Sandwich (layers of white and wheat bread with a zesty pimento cheese and a sweet apricot spread), a petite Rose Petal Sandwich (a Rosemary House specialty), Apple Rosemary Blue Cheese Bits, and a Mayflower Sandwich (so pretty!).  It almost reminded me of a floral bouquet of sandwiches!
We served a course of fresh from the oven Scones that included traditional English Cream Scones and Claridge Hotel scones with Currants.  Sweet Cream, Lemon Curd, and Raspberry Jelly along with Orange Slices and Minted Pineapple completed the Scone course.




For dessert, there were Raspberry Filled Linzer Cookies, Caramel frosted chocolate mini cakes, and a Petite Puff Pastry Tartlet filled with whipped Mascarpone cheese and fresh berries.

Of course, various pots of tea, large and small, were consumed throughout the afternoon, too.

Many of our guests strolled the gardens following tea since it was such a beautiful day.