Celebrations over the weekend featured an afternoon tea in honour of Queen Elizabeth on the occasion of her 93rd birthday. The menu began with a recipe from
Eating Royally (Recipes and Remembrances from a Palace Kitchen) by Darren McGrady, a Pear and Pecan
Salad with an assortment of toppings including fresh pear, parmesan cheese, fresh basil in a balsamic dressing. Lots of good flavor.
The sandwich assortment included an Apple, Carrot & Cheese Sandwich on Raisin Bread, Petite Red Radish Sandwich, 1953 Coronation Chicken Salad, Roast Beef & Tomato with Onion and Chive Spread on Puff Pastry rounds, and a Tomato Basil Pesto Cheese Crostini.
For the scone course, we served Rhubarb Pecan Bread (local, organic and seasonal rhubarb), and a Cream Scone (made from a recipe from the Claridge Hotel in London) with a variety of fresh fruit.
Dessert included a petite icing rose atop a Pineapple Pecan Cupcake, Coconut Lime Shortbread, and White Chocolate Raspberry Cookie. There was also a Raspberry Shrub and Chardonnay Spritzer to toast the Queen. Long Live the Queen! Long May She Reign!
Celebrations over the weekend featured an afternoon tea in honour of Queen Elizabeth on the occasion of her 93rd birthday. The menu began with a recipe from Eating Royally (Recipes and Remembrances from a Palace Kitchen) by Darren McGrady, a Pear and Pecan Salad with an assortment of toppings including fresh pear, parmesan cheese, fresh basil in a balsamic dressing. Lots of good flavor.
The sandwich assortment included an Apple, Carrot & Cheese Sandwich on Raisin Bread, Petite Red Radish Sandwich, 1953 Coronation Chicken Salad, Roast Beef & Tomato with Onion and Chive Spread on Puff Pastry rounds, and a Tomato Basil Pesto Cheese Crostini.
For the scone course, we served Rhubarb Pecan Bread (local, organic and seasonal rhubarb), and a Cream Scone (made from a recipe from the Claridge Hotel in London) with a variety of fresh fruit.
Dessert included a petite icing rose atop a Pineapple Pecan Cupcake, Coconut Lime Shortbread, and White Chocolate Raspberry Cookie. There was also a Raspberry Shrub and Chardonnay Spritzer to toast the Queen. Long Live the Queen! Long May She Reign!
Yummmm!
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