An annual celebration in Sweet Remembrances is the Queen's Tea, typically held the first Sunday in June where we gather to celebrate the Queen's birthday at a festive afternoon tea. Matching china, colorful fragrant roses, and a menu that prominently features the queen quietly announces the courses to be served.
After toasting the queen with an Elderflower Cordial and Champagne Spritzer, the first course, a mixed veggie salad with a creamy honey balsamic vinaigrette was served.
The variety of sandwiches included a duo of petite Rose Petal Sandwiches (an homage to the Buckingham Palace Garden Parties held in June coupled with the blooming roses in the Rosemary House garden), Veggie Confetti Squares, Hearty Herb Cheese spread on Tomato Basil Bread, Artichoke Tomato Tea Sandwich on Rye and 1953 Coronation Chicken Salad on White Bread. This year, the Queen celebrated 65 years on the throne, the world's longest reigning living monarch.
For the scone course, we served the Traditional English Cream Scone alongside a slice of Apricot Coriander Pecan Tea Bread with fresh fruit.
Dessert featured a Raspberry& Lemon Battenburg Cake and a White Chocolate Tartlet with Raspberries. Special thanks to TeaTime Magazine for providing the recipe and detailed instructions to make this impressive cake. They share the recipe here if you are inspired!Linking to Antiques and Teacups: Tuesday Cuppa Tea - Royal Tea. Ruth shares her beautiful collection of royal commemorative teacups and more!
3 comments:
Hummm,Yummy!What a delightful tea time!Just mouthwatering...Hugs!
It looks and sounds so delicious. I once made a Battenburg cake for a Christmas tea. Everything was fine until I dropped half of it on the floor. Yikes! What a mess.
Went back to find your rose petal sandwich recipe. Thanks!
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