A Lovely Lavender Afternoon Tea

Summertime in the herb garden means the lavender is in full bloom, and it's time to create an afternoon tea menu centered around lovely lavender.

Our first course featured Mixed Salad Greens with fresh summer berries, topped with freshly grated mild cheddar cheese and all dressed with a Lavender Balsamic Dressing.

The assortment of tea sandwiches included Sliced Turkey with Lavender Honey Butter on white bread, a Miniature Lavender Meatball with a touch of lavender jelly atop a piece of toasted bread, Baked Lavender Artichoke Squares, Roasted Honey Pepper Pork Crostini with Lavender Mustard and sprouts, and a Cucumber Lavender Mint Sandwich.

Lavender, both fresh and dried, is used in abundance in the many different menu options. We also incorporated Lavender Mustard (with the honey pepper pork) and Lavender Jelly (with the meatballs, and also the cucumber sandwich). They both imparted an additional flavor layer to the tea party. Danika's jelly and mustard are available in The Rosemary House, along with other popular flavors including a yummy pepper jelly and flavorful garlic mustard. The Lavender Jelly is particularly enjoyable mixed with cream cheese and used as a sandwich spread. The jelly not only flavors the cream cheese, but makes it easily spreadable.

We also served a Lavender Sage Golden Raisin Scone and a slice of  Blueberry Lavender Lemon Tea Bread. Sweet cream and Lavender Lemon Curd complemented them both. It's easy to add fresh or dried lavender to your favorite blueberry tea bread recipe.

The little trio of desserts placed atop a lavender themed napkin featured a White Chocolate Lavender Cheesecake, Lavender Blondie, and a Frosted Lavender Shortbread Cookie sprinkled with lavender sugar. Such a fun way to end our specialty themed Lovely Lavender Afternoon tea.

 

A Tavern Tea

We recently held a variation on afternoon tea which featured our interpretation of a Tavern Tea, The event was centered around a presentation by April Thomas. She discussed the life and recipes of Richard Briggs, The Tavern Cook. Briggs was a cook at the Globe Tavern on Fleet Street, London in the eighteenth century. Taverns were not just public drinking houses, but a destination where one would experience fine dining. We offered our guests a glass of Blackberry Mead Wine from Essiem's Apiary or a glass of Triple Mint Tea. The first course included Cotswold Potato Leek Soup garnished with bacon bits, sour cream, and freshly snipped chives.

The medley of hearty sandwiches included Turkey, Havarti Cheese and Bacon Jam on triangular potato bread, Green Tomato Relish with Garlic Cheese Rounds on crusty bread, Marinated Roast Beef on a miniature roll, Welsh Rarebit garnished with rosemary, and Chicken Pasties.

Our Traditional English Cream Scone was served with sweet cream and Cherry Apple Bourbon Butter alongside a slice of Lavender Lemon Drizzle Tea Cake and fresh orange slices.

The petite dessert trio included a Rhubarb Strawberry Trifle with Vanilla cream sauce, Eccles Cake (also called squashed fly cake because the raisins inside look like flies!) and Classic Raspberry Split Seconds from the English Kitchen.

Our hope was that our guests felt transported to an old English tavern. 

Tea and Cheese Pairing

In celebration of International Tea Day this past May 21st, we held a free Tea and Cheese Pairing. We offered a range of teas to pair with a variety of locally sourced cheeses provided by Apple Valley Creamery in East Berlin. A tasting area was set up under the pavilion, and also in the Rosemary House.

Cubed pieces of cheese were served at room temperature. We suggested either pairing Earl Grey or Assam tea with a Medium Cheddar. The slightly stronger teas are able to stand up to the richer taste of a medium cheese. Fresh grapes were available to add texture and an additional flavor component to the tasting session. 

We also offered a robust Lapsang Souchong to pair with a Smoked Cheddar cheese. The smokiness of both the tea and the cheese complement each other. The Garlic Cheddar cheese was paired with a fruity infusion, Very Merry Berry. This herbal tisane balances the boldness of the garlic. These two pairing combinations, the Lapsang Souchong with theSsmoked Cheddar Cheese and the Garlic Cheddar with the Very Merry Berry were the most popular pairings of the day.

With the weather predicted to reach the mid 80s, we also had iced tea at the ready. We prepared our Deluxe Iced Tea Blend and TranquilaTea Punch. The punch is a favorite blend of peppermint, rosemary, and sage combined with lemonade and extra sugar. This is a favorite Rosemary House recipe, served over the years at many of our events. The iced tea blend is perfect for summer.

In the front room of the shop, our guests were invited to sample a Mild Cheddar that was paired with a light and delicate Darjeeling to complement the subtle flavors of the cheese without overpowering it. In addition, we offered Herbal Jack, an aged jack cheese with mild herbs that was paired with our Rosemary House TranquilaTea to accentuate the herbal notes of the cheese.

Special thanks to Apple Valley CreameryApple Valley Creamery for providing the variety of cheeses that we served today. This local family farm carries many farm fresh, natural products. In addition to the cheeses, they have a large selection of milk, in-house made butter, and ice cream. Be sure to visit their Farm Store when you're in the area.

And special thanks to everyone for joining us as we celebrate International Tea Day. This day offers the chance to celebrate the cultural heritage behind a cup of tea, consider the health benefits of tea, and the economic importance of tea globally. Specifically, International Tea Day 2024 highlights women and their role within the tea producing community.

Savory Herbed Cheesecake

This savory cheesecake was enjoyed during our National Herb Week celebration in early May. The recipe has been requested - and here it is.

 Savory Herbed Cheesecake

1 - 2 Tbsps. finely ground bread crumbs

8 oz. cream cheese, softened

2 eggs, beaten

1/2 c. sour cream

1 tsp. Dijon mustard

1/4 c. chopped fresh herbs (parsley, basil, oregano, thyme, rosemary)

1 clove garlic, minced

1/4 tsp. coarse pepper

Prepare a 10 inch springform pan by placing a cardboard circle in the bottom of the pan. Top with foil, allowing foil to extend outside the pan, attach springform side securely in place. Grease the foil on the bottom of the pan and lightly dust with finely ground bread crumbs. Beat cream cheese and eggs until smooth. Add sour cream and mustard. Blend in herbs, garlic and pepper. Spread into prepared pan. Bake at 350 degrees for 25 minutes. Cool. Carefully remove cheesecake from pan, and remove foil from bottom of pan. Serve with assorted crackers.

Shitake Mushroom Pate

Shitake Pate

½ lb. Shitake, coarsely chopped

½ lb. Button Mushrooms, halved

2 cloves garlic, finely chopped

Extra Virgin Olive Oil

½ t cayenne

½ t nutmeg

2 - 3 T fresh lemon zest

1 t salt

½ t ground black pepper

2 T cooking sherry

2 T Balsamic vinegar

3 T hazelnuts (or substitute pecans), roasted at 350 for 15 minutes and coarsely ground

Sauté mushrooms in the olive oil and then add garlic and sauté another minute. Add spices. Put mixture in food processor. Add sherry and vinegar and process, being careful not to over process. Mix in the hazelnuts. Serve with crackers or crusty bread.

 

Herb of the Year - 2024 - Yarrow

Traditionally we celebrate National Herb Week (May 5 - 11, 2024) with a garden tour conducted by Susanna, followed by a sampling of some herbal treats prepared by Nancy, and a small craft session that incorporates the herb of the year. This free event took place this past Wednesday, May 8th from 6 - 7:30 pm.

Susanna guides the group through the three distinct herb gardens located behind The Rosemary House, Sweet Remembrances, and their private home. There is a vast array of herbs to discuss, and Susanna highlights some of the major herbs and some obscure ones also. Specific questions from the group are addressed, and a gentle herbal learning session on a peaceful evening in the fragrant gardens completes the tour.

The group is guided to the picnic table area where a sampling of herbal treats awaits. We do try and include the flavor of the herb of the year, but found yarrow to be a challenge in the kitchen. Fortunately, The Rosemary House has a lovely Potpourri Tea that is a blend of colorful flavorful flowers, including yarrow, chamomile, hibiscus, and more. So the herb of the year was indeed included in the refreshing iced beverage. 

We served a Savory Shitake Mushroom Pate with crackers and an Herbal Cheesecake garnished with lovage and served with crackers. We're happy to share the recipes over the next few days for these herbal appetizers. The dessert selection included crisp Rosemary Cookies and petite Strawberry Shortcakes.

After enjoying the herbal tea, everyone gathered under the pavilion and was invited to create a Yarrow Facial Toner/Astringent to take home. This event is held annually, mid week during National Herb Week. Held rain or shine, we are always blessed when the rains stay away. Thankful for the rains as the gardens are lush and green, but grateful for a dry evening to honor these quiet but powerful herbs. Looking ahead, the herb of the year for 2025 is chamomile.

Celebrating Mother's Day!

We celebrated Mother's Day in the tea room this past Sunday with Afternoon Tea. A festive menu, colorful fragrant flowers, and a joyful reason to gather around the table in honor of mom brought many family and friends to Sweet Remembrances.

The first course featured a Triple Berry Salad topped with Feta cheese and sugared pecans and dressed with a sweet poppyseed dressing.

A medley of sandwiches was served next and included Almond Bacon Cheese Crostini, Shredded Carrot topped with petite sweet pickles, Orange Hazelnut Rounds, Walnut Finger Sandwich, Assorted Veggies & Goat Cheese in Puff Pastry, and Cheddar Apple Chicken Salad Triangle.

Following the sandwiches, Scones, of course. We served a Traditional English Cream Scone and  Maple Pecan triangular scone with Sweet Cream, Lemon Curd, and Strawberry Preserves. A touch of fresh fruit rounded out the plate. And the dessert medley featured Layered Lemon Delight, Chocolate topped Poppyseed Cake, and a sweet Peppermint Meltaway. Yum! 

                          Celebrating moms, Remembering moms, Loving moms on Mother's Day.

The Village Teahouse, West Point, PA

Members of the Mid-Atlantic Tea Business Association recently gathered at The Village Teahouse in West Point, PA for their April seminar. 

 Representing a wide range of tea businesses, including tea room owners and wholesale vendors along with speakers and writers, the Association members gather quarterly to meet in person. In addition, Zoom sessions are held throughout the year. We arrive early in the morning and enjoy a welcoming reception that includes tea and a small nibble. Tea by Two owner Erin B. traveled from MD with co-owner Janet M. to enjoy the day.

A warm ham and asparagus quiche was served alongside a scone with cream and jelly. Members were able to select individual pots of tea from an extensive list of tea flavors.

Following the welcoming reception, President Karen D. from Greenhalgh Tea and hostess Meg S. and The Village Teahouse owner begin the meeting. 

After the program, it's time for Afternoon Tea. Tea pots are refilled, and a fresh spring salad is served. The tiered tray is presented and features assorted sandwiches and a delectable array of desserts.

The sandwiches included an egg salad spiral, a chicken salad triangle, a open faced cucumber 'flower', and a sweet cranberry sandwich.

The dessert course included a chocolate mousse, their signature 'tea bag' sugar cookie, an apricot bar, and sweet cake.

Following the Afternoon Tea, a business meeting concludes the day. The opportunity to gather with fellow tea business owners provides a unique opportunity to share concerns, learn about new tea trends, and network with fellow members.

Spring Tea - Chef de Crepe, Camp Hill, PA

The local creperie in Camp Hill, PA, Chef de Crepe has started offering occasional tea time experiences. They featured a holiday tea during December, and recently offered the Spring Tea from the middle of March until the end of the month. Reservations may be made on-line, for either the featured tea, or simply to enjoy their various flavorful crepes from sweet to savory.

A friend and I had their Spring Tea this past Saturday. Hot tea choices included Chamomile, Raspberry, Moroccan Mint, Earl Grey, Decaf Ceylon, Green Tea or Red Rose. As I discovered, the Red Rose is not the traditional black tea found in the supermarkets, but rather Numi Teas White Rose tea with a delicate hint of roses.

The tea is served in pretty pink pots and macaroons are tucked in a bowl served with the tea. Perhaps a subtle lesson in the difference between macaroons (traditional drop cookie made with coconut) and macarons (a French specialty, a sandwich cookie made with almond flour and filled with sweet icing, curd, or jam) as both were served at different times with this tea.

Fellow tea room owners (past and present) enjoyed the unique interpretation of afternoon tea. One of the joys of visiting different establishments that offer Afternoon Tea, or Spring Tea in this case, is that they are never alike. Variations on the theme make the experience fun and enjoyable, and the owners interpretation of taking tea is to be appreciated.

The tiered tray was laden with sandwiches on the bottom and assorted sweets on the middle and top tier. The sandwiches featured Mom's Chicken Salad Croissant and Pop's Salmon Biscuit Sandwich with a creamy dill spread. On the middle tier there was a large slice of New York cheesecake and a Strawberry Belgian Waffle. The top tier held an Italian Puff Pastry Chocolate Braid, assorted Parisian Macarons (chocolate and vanilla), and Tulip shaped Frosted Sugar Cookies.

Nancy (left) of Sweet Remembrances and Janet (right) of Over the Teacup shared tea time on a rainy Saturday in March, and shared many of the tea time sweets with family later in the day.