Thursday, November 16, 2017
Last week we had a special event in the tea room where the theme was Tea and Fashions. Our guest speaker was April Thomas of Fashions Revisited. April shared her collection of 18th - 20th century antique clothing and discussed the different fashions of that time period. Preceding the program was an afternoon tea. This little plate of yumminess features the desserts that complemented the program. The chocolate jasmine green tea truffle represents a button while the cupcake was adorned with a creamy white bow atop chocolate ganache and the flouncy cookie dress inspires the future in fashion.
Sunday, November 12, 2017
We featured this perfectly delicious fall scone at a special event in the tea room. The beautiful fall color coupled with a unique flavor combination of curry, turmeric, and crystallized ginger pieces makes this a perfect scone to serve in the fall.
Curried Pumpkin and Ginger Scones
1 c. buttermilk
1/2 c. canned pumpkin
3 c. flour
5 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. curry powder
1/4 tsp. turmeric
1/2 c. cold butter, cut into small pieces
1/2 c. crystallized ginger, chopped into small pieces
Optional: 1 egg white, granulated sugar
In a small measuring cup, mix together buttermilk and canned pumpkin. Set aside. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and seasonings. Cut in the butter until coarse crumbs form. Add the crystallized ginger pieces. Combine the wet ingredients with the dry ingredients just until mixed. Do not over mix. Turn the dough onto a lightly floured surface and knead about 10 times. Divide the dough into 3 equal portions. Roll each portion into a small circle. Cut each circle into 6 equal pie-shaped pieces. Place pie shaped pieces on a parchment lined baking tray, with about an inch or so between each triangular scone. Optional: brush scones with egg white and sprinkle with granulated sugar before baking. Bake in preheated 425 degree oven for 13 - 15 minutes. Serve warm. Yield: 18 triangular scones.
We served these with sweet cream and lemon curd.
Monday, November 6, 2017
We recently celebrated a bridal shower at the tea room and the hostess requested party favors. Susanna suggested Roastmary, our original, best selling seasoning tied with a little lacy bow and informational brochure with recipes. Placed at each place setting, this was a perfect solution for the hostess, and something useful that everyone would be able to enjoy and savor.
Roastmary is a perfectly proportioned flavorful blend of salt, pepper, rosemary, and garlic. It is especially delicious on pork roast, grilled chicken, venison, roasted potatoes and garlic bread. Once tried, it is guaranteed to become a staple in your kitchen. We have shipped Roastmary to all 50 states and 14 countries!
Monday, October 30, 2017
We start with a salad, which was a Pear, Pecan, Cheddar Cheese and Red Onion Salad with a Maple Dressing. The contrast of sweet maple with tangy Dijon in the dressing provided a hauntingly delicious taste sensation!
The sandwich course could have been called 'here's looking at you' as there was an abundance of eyes this year! The sandwiches included a Ham & Cheese Coffin with a Peppery Mustard Mayonnaise. There was a Pimiento Cheese Pumpkin with a surprised look and a ghoulish Chicken Salad eyeball. A Googly eyed pineapple sandwich, a Herbed Spinach Ball, and a Witch's Cauldron with Brie and Orange Marmalade rounded out the plate.
And for dessert, Roses and Bones mini Cake, a Mummy Chocolate Truffle, and Pumpkin Bread with whipped cream ghost. Yum!
Saturday, October 28, 2017
This past week was our Annual Garlic Dinner where we feature garlic in every form from the appetizers to a tasty tempting dessert and everything in between. Not only did we serve roasted garlic and minced garlic and mashed garlic there was also black garlic! Have you heard of it? Black garlic is new to us, but guest chef Linda Gauvry of Tastebuds introduced us all to black garlic. It is a fermented garlic where tangy garlic undertones mix with a molasses-like richness to create a unique flavor mesh billed as 'culinary gold'.
Once our guests placed their orders for hot pots of tea, we began serving the meal. A plate of individual appetizers included Roasted garlic stuffed dates drizzled with pecan honey butter, Cucumber bites with whipped garlic feta dip, and Sun-dried tomato ricotta crostini.
Following the appetizers, we served a beautiful plate of Pumpkin roasted garlic soup with an herbed pesto swirl topped with an edible nasturtium and accompanied with am oversize buttery garlic Parmesan dinner roll.
The main entree consisted of Honey garlic chicken (a moist chicken breast topped with a honey garlic glaze) with chive and garlic infused hand mashed potatoes served alongside herb and garlic roasted rainbow carrots. The carrots added such a pretty complement of fall colors,
Dessert was a yummy Apple Spiced Cake topped with pecans and served with a Roasted Garlic and Honey Poached Black Garlic Sauce. Fresh figs harvested from the Rosemary House garden garnished the plate. A delicious ending to a very unique meal.
Kudos to guest chef Linda Gauvry of TasteBuds Personal Chef Services for tonight's dinner presentation.
Thursday, October 26, 2017
Before the presentation, we offered our guests a southern style red-white-and-blue Afternoon Tea. Each guest received a glass of Southern Sweet Mint Tea to accompany the salad which featured a Fresh Raspberry, Parmesan, Bacon & Pear Salad topped with Raspberry Cream Dressing.
The sandwich course included a Stacked Sandwich with Spinach and Pimento Cheese layers, fresh Georgia Peach & Brie Crostini, Star Studded Magnolia & Ivy Tea Sandwich, Curried Chicken Salad, and Sweet Potato Biscuit with sliced Baked Ham.
And dessert featured a slice of Robert E. Lee Cake which is a four layer lemon cake with lemon curd filling in between each layer frosted with a lemon and orange sweet icing. Yum! There was also a small triangular piece of Southern Praline Coconut Brownie.
Our guests enjoyed the presentation by the General and his wife (a descendant of George Washington). Duty and Honor were the theme of the presentation, two words that symbolize all that Robert E. Lee represents. Passionate about their story telling, the two presenters bounced their story off of each other, keeping the audience enthralled with their interpretation of this historical figure.
Wednesday, October 25, 2017
Members of the Mid-Atlantic Tea Business Association gathered at Dollies Tea Room earlier this month for their October quarterly seminar. Dollies has hosted the association members on previous occasions, but it's always a delight to return to Clear Spring, MD to enjoy this lovely tea room.
The presentation of the three tiered tray is always a show stopper! The Afternoon Tea tray included a variety of tea sandwiches, On the bottom tier were Cucumber, Egg Salad, Chicken Salad, and a Deviled Potato.
The cucumber sandwich has a cheerful orange bow wrapped around it. And the chicken salad triangle has the cutest little 'apple' cut from a thin slice of cheese. That was a fun festive touch! And the Deviled Potato is stuffed inside a petite potato. Think of it almost like a twice baked potato! That's unique.
Desserts included Gingerbread, Prince William Cake (plain biscuits meshed with rich chocolate), Vanilla Toffee Cookie and a Shortbread Cookie.
And the Afternoon Tea always ends with sorbet. The flavor for this month was Apple Cranberry.
Before the tea began, we had the educational portion of the meeting where members shared experiences, shared what works for their business, while others shared merchandise that they carry. Questions were answered, notes were taken, and new ideas swirled around the room.
The business meeting was held after the tea. Following the business meeting, members headed back home to implement many of the new ideas. The next Quarterly Seminar will be held at the Red Brick Bakery and Tea Room in Red Lion, PA. Newest member, Chef Dani has offered to be the host location for the January 22nd seminar (weather permitting).
Tuesday, October 24, 2017
Members of the Mid-Atlantic Tea Business Association recently gathered at Dollies Tea Room in Clear Spring, MD for one of their quarterly meetings. As members gather from distant locations, it is customary for the hosting tea room to offer a welcoming reception. There were four instant pots filled with freahly brewed hot tea to start the day.
Guests could select from Imperial Mango (an Oolong), Peaches & Ginger, Black Dragon, or Orange Mandarin. Amy, the owner, sources her tea from a variety of vendors, and included the name of the tea purveyor on the little signs attached to the tea. East Indies Tea Company (a member of MATBA), Harney and Sons, Teaoli, and Tea Source were all represented.
The morning reception featured a mini crustless zucchini quiche, a tasty little fruit cup with a sweet sauce, yogurt with homemade tea flavored granola (scented with earl grey tea), and small pieces of a tea bread. A very yummy way to start the morning!
Amy has a real sense of style, and the decor in the tea room is pleasing to the eye. Little tea vignettes are tucked here and there, and a pretty gift shop is located in the corner of the tea room.
Tuesday Cuppa Tea!
Sunday, October 22, 2017
The gardens are haunted for the Halloween season. We have goblins, ghosts, and ghouls scattered about the gardens, along with festive pumpkins, and other not so scary decorations. Special thanks to Jim Thorpe sister Marj and her creatively wicked designs the gardens are spooky! With two Halloween Teas scheduled this month, our community Streets of Treats where the kids and their parents trick-or-treat at the local businesses, and our Annual Garlic Dinner coming up soon, the haunted gardens get a lot of attention.
So feel free to visit the gardens, we consider them public gardens, open from dawn to dusk. Stop by if you dare! And how do we decorate the tea room for the season? Well, we try to maintain the serenity of the tea room, with little touches of Halloween tricks and treats. This little skeleton drapes loosely over a framed teapot picture.
And we have creepy spiders crawling up the lace curtain, not everyone notices the spiders! And pretty little spider stencils are scattered about on a table that displays some china.
Of course we have fall decor, a pretty little pumpkin teapot and colorful fall leaves grace the tables. But beware, the teapot might hold some Gangrene Tea or Creepy Cappuccino for the unsuspecting visitors!