An informative sampling focused on herbs and tea with an occasional sprinkling of fairy dust and a glimpse into family activities too. The contributions to this blog are the combined efforts of the sisters of The Rosemary House and Sweet Remembrances.
A summer adventure included a visit to the Anne Hathaway Cottage Tea Room in Staunton, VA. With family traveling from PA, and more family traveling from NC, this was the best half way point we could find. And what a charming little discovery. This quaint tea room with its thatched roof and garden greenery is reminiscent of many tea room visits in England.
The menu options featured a variety of choices including The Ploughman's, typically found in an English pub it included cheese, sliced ham, fresh salad, Branston pickle, and fruit garnish. Two members of our party selected this option. Another choice was the Cream Tea which featured a Devonshire scone, clotted cream and jam. One young lady selected the cream tea. There was also a Sandwich and Salad option. Or the Victorian High Tea. Such a fun variety for everyone to select. And tea was included, of course.
Victorian High Tea
The top tier of the Victorian High Tea featured the dessert assortment that included a cup of sweet grapes with a jelly glaze, Madeleines (French butter cakes), and little lemon tarts.
The middle tier included a Scone with jars of Devon cream and raspberry preserves alongside fluffy meringues.
Vegetarian sandwich options featured cucumber sandwich on thin white bread, and strawberry cream sandwich on a raisin bread. The matching teapot, tea cups, and luncheon plates are gorgeous! They exude elegance, and match the tea service used at the Biltmore House in NC.
A tall cup of Lemon Posset was served as the finale. This English specialty is a silky smooth combination of three simple ingredients that creates a delicious dessert that is somewhere between a lush pudding and a smooth lemon curd. It was a perfect ending to the array of treats we enjoyed.
A trip to the Anne Hathaway Cottage Tea Room has long been on the bucket list to visit. Shortly before our visit here, the tea room announced they were closing. We will treasure our time here, and wish the future owners success as they transform this little English cottage into a bed and breakfast business.
July was a month full of tea room visits. Lots of fun times, and a photolog of memories. A birthday celebration for a sister that does not like having her photo taken (so none taken) took us to Kristtany Tea Room in Chambersburg, PA, about an hour south of us. This tea room is tucked among a variety of shops on the main drag in downtown Chambersburg, It originally was a building that held three businesses, but with the removal of walls, and opening up the space, the tea room is quite spacious and extends farther than it appears.
Family time at tea is our special getaway! Marj joined us, and Susanna and Angelica along with Nancy rounded out the party. We selected two hot teas (black berry and a peach), and an iced tea (presweetened).
The table is set with a pretty silken napkin, and coordinating dishes. Prior to our arrival, we requested the Serenitea which is the full tea menu. Once our teacups were filled, we were offered a selection of scones. The mixed berry scone is on the left, and a cinnamon praline on the right. There was also a lemon glazed scone as the third option.
Following the scone course was a thick and creamy chilled strawberry soup.
We enjoyed their Melon Salad next which included fresh salad greens, watermelon, feta cheese, sugared pecans and a sweet balsamic glaze.
A savory that featured ham and cheese wrapped in a crescent roll, topped with tomato and heated in the oven to a melty deliciousness was up next. Tiered trays placed in the center of the table during our tea waited patiently for their use. Following the savory course, plates were added to the tiered tray that included a variety of sandwiches and assorted sweet desserts.
A sweet ending to a delightful afternoon tea. Follow Krisstany on Facebook for updates on their tea room.
3 c. flour 1-1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 4 eggs 3 cups sugar 3 oz. unsweetened baking chocolate, melted 1-1/2 c. oil 3 c. zucchini, grated 1 c. miniature chocolate chips (or nuts if you prefer)
Preheat oven to 350 degrees. Grease and flour a Bundt pan, set aside. Mix dry ingredients (flour, baking powder, soda, and salt) and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add melted chocolate, then add the oil. Add the reserved flour mixture and blend well. Fold in zucchini and chocolate chips. Mix well and pour into prepared Bundt pan. Bake for 1 hour and 15 minutes. Cool 15 minutes before removing from cake. Liberally dust with confectioner's sugar, or make a confectioner's sugar and milk glaze to pour over the cake as shown in the picture. Enjoy!
A recent Rosemary House traveling herb seminar transported us to Leesburg, VA for a tour of stately homes, unique gardens, and afternoon tea at the Aylesbury Tea Room on Market Street in Leesburg, VA.
Our group of 40 plus garden and tea enthusiasts filled the many small rooms of this quaint British style tea room. And a photo with the Queen is an absolute must!
Once seated, tea orders were taken, and a variety of cozy wrapped teapots were offered at each table. These beautiful vintage matching Wedgwood Queensware tea cups graced our table. Made in the 60s/70s, the teacup features embossed blue grapes and vines encircling the cup and saucer.
Susanna and David had a cozy table by the window. The three tiered tray featured assorted triangular cut sandwiches, scones with true devon cream and strawberry jelly, and tasty desserts including a lemon curd filled pound cake and a cream topped meringue.