The tea room is decorated for the holidays, and our traditional holiday tea was held on Friday and Saturday after Thanksgiving. The culinary Santa display is in the foyer again this year, and the swag garland is decorated with festive red and gold poinsettia and cheerful red bows. Reds and greens abound.
For the tea, we served a Cranberry Apple Salad complete with craisins, red onion, red and green apple pieces, feta cheese, and a cranberry dressing.
The sandwich medley featured a Cranberry Pecan Chicken Salad on white bread, Spinach and Artichoke Parmesan square, Cucumber and Radish round with herbed goat cheese, sliced Turkey and Havarti cheese on Cranberry Bread, a warm and toasty Cordon Bleu on French bread, and Cranberry and Brie in a phyllo cup.
Traditional English Cream Scones and Cinnamon Chip Scones were served put in the oven to bake while the guests enjoyed the sandwiches. The fragrance of the scones baking wafted into the tearoom from the kitchen. Served with sweet cream and strawberry preserves alongside some fresh fruit, this just might be the favorite course of many of our guests.
And a trio of petite desserts rounded out the afternoon tea event. We served a miniature Peanut Butter Pie topped with chocolate ganache and whipped cream, there was a petite White Cake with whipped buttercream, cranberry glaze, and topped with a holly leaf, and a Cherry Almond Tea Cake with a white chocolate drizzle.
2 comments:
Now that sounds so good. Wishing I could have been sitting at your tea table.
I can tell that you put a lot of thought energy into your unique recipes. They always look so creative.
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