Florrie Kaye's Tea Room, Carmel, NY

A journey to Carmel, NY and a visit to Florrie Kaye's Tea Room was cause for a family gathering and a chance to celebrate a summer birthday. Family from NY, PA and CT converged at this charming tea room nestled in the quaint town of Carmel, NY in the Hudson Valley.

 The English atmosphere of the tea room transports you to a faraway destination without having to cross the pond. The menu offers a wide variety of options, from luncheon specialties to British specialties to American burgers to Afternoon Tea. Thinking that everyone will be satisfied with the variety of menu options, the family group surprised me as they all opted for the Afternoon Tea. Tiered trays marched down the center of the table along with a variety of tea pots. We were each able to select our own tea flavors, hot or iced.

The tiered trays were laden with a variety of tea sandwiches including a traditional cucumber on white bread, roasted veggies with balsamic glaze on whole wheat rounds nestled on a fresh bed of mixed leafy greens. 

The Classic British Scones are served with fresh whipped cream, jam, and butter. They boast that their scones are made in small batches created from a family recipe. 

The top tier featured a wide variety of miniature yummy pastries and fresh seasonal fruit. From chocolate brownies to lemon squares to petite tartlets, they offered a delightful combination of sweet treats.

There is a gift shop in the back, and a stairwell decorated with a variety of ladies hats. The front desk has an area where you can purchase the teas that they offer in the shop, and decorative teapots adorn the shelves throughout the tea room. Reservations are recommended for this popular destination.

 

Fairy Festival! Tea Festival! Must be September!

Farewell, August! Hello, September!

September marks the arrival of two specialty themed festivals at The Rosemary House and Sweet Remembrances. In the early part of the month, we are celebrating our 30th Annual Fairy Festival on the weekend of September 7th and 8th from 10 am - 4 pm. Perhaps you can join us in the magical gardens for a day full of whimsical fun! Activities include Fairy Fashions, Ivy Fairy Halos, Magic Wands, Fairy Crafts, Pixie Face Paining, Fairy Food on the Fly, and much more! All the fairies, fae, sprites, and pixies are looking forward to playing in the gardens with you again this year.

New this year, birds of prey from Dragon Wings Falconry!

Join us at the end of September when the gardens transition into a world of tea at the 7th Annual PA Tea Festival, held in the fragrant herb gardens of The Rosemary House in charming downtown Mechanicsburg on Friday, September 20th and Saturday, September 21st from 9 am - 4 pm. The festival boasts a variety of merchants and vendors, a wide range of teas and herbal tisanes to sample and purchase, tea tastings, informative programs, a literary corner with book chats and author signings, and musical entertainment. Admission is $15/person in advance or $18/person on the day of the event. There are a few craft classes, held off site, that require an additional ticket to cover instructor fees and supplies.

We hope to see you this month! Dancing with fairies, and sipping tea. Won't you join us?

The Old Farm House Tea Room, Thomasville, PA

A birthday celebration took us to The Old Farm House Tea Room at 7027 Lincoln Highway in Thomasville, PA. They offer Afternoon Tea Wednesday through Sunday, by reservation. They also offer either a 'light' tea, 'high' tea, tea brunch, or tea meal. We enjoyed the 'high' tea while we were there.

An assortment of tables filled the room and the festive patriotic décor was inviting. Our group of three was seated at the end of a large table.

A fresh fruit cup was at the ready when we arrived. There was also a juice glass filled with a combination of freshly squeezed orange juice blended with other fruit juices to yield a refreshing beverage.

There was a small card on the table that listed the assorted teas available. We were able to select two different teas.

A petite salad was served next that included miniature red beet eggs. We were given the option of a Ranch dressing, blue cheese dressing, or a house blend.

The scone and tea bread plate included a poppyseed tea bread and red velvet tea cake. There was a petite chocolate chip scone and a date scone. A small dish of cream was placed in the center of the assorted breads and scones.

The soup options included a tomato pasta soup or chicken orzo.

Sandwiches were served alongside the soup course. The tea plate held miniature ham and cheese pinwheels, and chicken salad on pita bread triangles. For dessert, there was a choice of pineapple upside down cake or peach cobbler with whipped cream topping.

Cheers!

Red, white, and blue decorative touches completed their patriotic theme, including photos of the presidents. The tables were all so colorful in their summer theme. There is a gift shop in the back, and the opportunity to purchase a wide variety of canned items from chow chow to assorted jellies.

 

Blackberry Goat Cheese Flatbread

The addition of the fresh fruit and fresh mint leaves makes this a delightful appetizer.

Blackberry Goat Cheese Flatbread

2 flatbread crusts

2 Tbsp. olive oil

8 oz. plain goat cheese

1 c. fresh blackberries, halved if preferred

small handful fresh mint leaves, julienned

4 - 6 Tbsp. honey

Brush flatbread with olive oil and toast in 400 degree oven for approx. 8 minutes, or until toasted. Cool. Spread goat cheese evenly over flatbread. Distribute blackberries evenly between flatbreads. Top with mint leaves and drizzle with honey. Cut flatbreads into individual pieces, squares or triangles. Serve.

 

Dill Pickle Dip

This unique appetizer was served at the Penn Cumberland Garden Club Herb Tea in May. Anyone who enjoys pickles would certainly like to nibble on this spread with flat pretzel crackers. It would also make a fun and different sandwich for afternoon tea, although you might need to adjust the recipe a bit so it is easy to spread.

Dill Pickle Dip

8 oz. package cream cheese, softened

1/3 c. diced red onion

1/4 c. dill pickle juice

2 tsp. finely chopped garlic

1 tsp. old bay seasoning

1 tsp. coarse ground black pepper

2 c. dill pickles, diced very small (reserve juice, see above)

In a large bowl, mix cream cheese, red onion, pickle juice, garlic, old bay seasoning, and pepper. Blend well. Add pickles and mix until fully combine. Serve with pretzel crackers. Will keep up to 3 days.

Ring Around The Roses - The 59th Annual Bertha Reppert Herb Tea

Members of the Penn Cumberland Garden Club celebrate an annual Herb Tea in May. This themed event features herbs throughout the menu, and includes recipes that members prepare and provide for the event where approximately 100 attendees enjoy this specialty event. The theme this year was roses, and there were roses of all colors and fragrances on display around the room. The Ring Around The Roses program was presented by Terri Maclay where she shared unique rosy tidbits and culminated with a beautiful floral arrangement.

Members are asked to bring their own teacups which provides the perfect opportunity to use my embroidered teacup carrier. The teacup is safely tucked inside with a cushioned pad to separate the cup and the saucer. Each place setting had a copy of the recipe booklet, printed on pink paper, and with a decorative rose print attached with a pretty ribbon bow. Reading through the recipes provides a sneak peek into the menu for the day.

The complete menu was printed on another rose themed print. Such a colorful and coordinated way to repurpose these lovely vintage prints. Refreshing Cucumber Rose Petal Water was placed on each table. Pots of Hot Pot Pourri Tea (made with roses, lavender, chamomile, malva flowers, and calendula blossoms), and a Chilled Rosy Raspberry Spritzer were offered. It was a refreshing variety of beverages.

Two appetizers were placed on each table. They included a Dill Pickle dip with pretzels and Blackberry Goat Cheese Flatbread. Both were quite tasty, and a delightful way to stave off hunger.

Rose Sugar Sprinkle

For ease of service, a buffet line using both sides of the table is set up for the tea. Starting at the head of the table is a Wedge Salad with Green Goddess Dressing. The smaller bowls held a Spring Couscous Salad with Sweet Basil Vinaigrette.

Apricot and Tarragon Scones on pedestaled plates were next up. Since several members are assigned the same recipe to prepare, there will be subtle differences between each recipe. Here, some of the scones are round, and others are triangular. Same recipe. Different cook.

Sweet Bread with Raspberry Jam was also served. And Snow Pea Wrapped Marinated Shrimp was a tasty upscale treat to include.

The Veggie platter was offered in place of the Snow Pea wrapped Shrimp for a vegetarian option.

Salami Charcuterie Roses with a mozzarella ball center and touches of edible flowers garnished the plate. Curried Deviled Eggs are always a favorite.

Bertha Reppert's original Rose Petal Sandwiches were a must at a rose themed herb tea. Cucumber Party Sandwiches with Lemon Pepper are fun.

Lovely Apple Rose Pastries looked as beautiful as they were delicious. A true work of art, garnished with a hearty sprig of rosemary.

Strawberry Lemon Tartlets with Rose Petals and Cardamom Sprinkle are such a pretty addition to the rosy theme.

And rounding out the dessert collection, Rose Champagne Mini Cupcakes artistically arranged on stacking tiered glass cake plates.

A beautiful table of colorful tea time tidbits yields a beautiful plate, a feast for the eyes.

Just one of the ten tables of garden club members and guests.