Lovely Lavender Afternoon Tea

Traditionally June is the month when we hold our annual Lovely Lavender Afternoon Tea. It coincides with the glorious lavender blossoms in full bloom in central PA and it happens on the same weekend as a local lavender festival. The tables were wet with as many purple teacups as I have with coordinated deep purple, pale lavender and garden green napkins. The menu, printed with purple ink and graced with a beautiful lavender photograph sets the scene. Once guests begin to arrive, tea orders are taken. In addition to our usual list of teas, we add Lavender Black, Fig & Lavender, Lavender Earl Grey, and Lemon Lavender Herbal to accompany this special event.

The first course featured Mixed Salad Greens with Summer Berries, Feta Cheese and Lavender Balsamic Dressing along with a refreshing Citrus Lavender Herbal Spritzer.

The sandwich course included a Sweet Cornbread Muffin with Lavender Honey Butter, Lavender Apple Chutney atop a slice of Pork Tenderloin, Lavender Mint Cucumber Triangles, Pimiento Cheese with Strawberry Lemon Lavender Preserve, and a Lavender Goat Cheese Croustade garnished with a fresh sprig of lavender. To my taste, the lavender flavor was most predominant in the chutney, and the goat cheese sandwich with the fresh lavender sprig. The other sandwiches were a bit more subtle in lavender flavor.

The following course included Lavender Sage Golden Raisin Scones and a slice of Lemon Lavender Blueberry Tea Bread. These were served with Sweet Cream and Lavender Lemon Curd. Fresh Strawberries were glazed with a Lavender Syrup.

The dessert medley featured a Lemon Ginger Lavender Blueberry Trifle, Lavender Leaf Candies from Provence, France, a hand crafted Lavender Truffle by a local chocolatier (Brittle Bark), and a Crystallized Lavender Stem sugared and preserved a week or so earlier. A lavender themed napkin was tucked under the dessert assortment.

Thank you to everyone that attended our Lovely Lavender Afternoon Tea on a beautiful Saturday afternoon in June. This special event is a fragrant and sweet nod to the beautiful herbal harvest the many varieties of lavender blesses us with each summer. 

The Queen's Tea - 2021

A festive celebration took place recently in the tearoom as we celebrated the occasion of the 95th birthday of Queen Elizabeth II at our annual Queen's Tea. Although the Queen's birthday is in April, the royal celebration takes place in June when the weather is better! We are happy to celebrate with her. The best china, red roses, and menus that feature pictures of the Queen grace the table. Festive bunting was hung throughout the tearoom also to complete the decor.

The first course featured a salad selected from Eating Royally, a cookbook written by Darren McGrady, personal chef to Princess Diana and chef to the royal family for 15 years. Assorted leafy greens were tossed with parmesan cheese, goat cheese, sugared pecans, and fresh pears. An olive oil dressing laden with parsley and spring onions completed the salad.

The sandwich medley featured a Herbed Cucumber Garden Party Sandwich, Buckingham Palace Rose Garden Sandwiches, Pecan Edged Chutney & Cheese Sandwich, Brie & Apple Crostini, Strawberry Basil Mascarpone Tartlet, and 1953 Coronation Chicken Salad Triangle.

Scones included Kensington Palace Scones (heart shaped) and Claridge Hotel, London Currant Scones (triangular shaped) both served with Sweet Cream and Lemon Curd alongside fresh fruit.

While the dessert course include a Coconut Pecan cake with Cream Cheese frosting, Rosemary for Remembrance Cookie, and Chocolate Biscuit Cake (the Queen's favourite). The recipe for the chocolate biscuit cake is also from the Eating Royally cookbook.

The Beefeater kept guard as we enjoyed our Afternoon Tea.

International Tea Day

By a United Nations resolution signed in 2019, May 21st was officially declared International Tea Day as a way to recognize tea growers and producers from around the globe and to raise awareness of the long history of tea. The long term goal is to promote sustainable production, understand the cultural and economic contributions of tea, and raise awareness of the importance of fair trade in fighting hunger and poverty. 

In celebration of this day, we hosted a tea tasting session with a variety of teas from around the world. In the Rosemary House we poured three types of tea. There was an iced Sencha from Japan. Considered the everyday tea of Japan, this delightful fresh, green tea yields a mild grassy flavor. It is delicious hot or cold. With rising temperatures on a beautiful May afternoon, this tea was served iced. We also served Rosemary's Chai (India) and a Rooibos/Black Tea combination representing Africa since the red bush plant is grown and harvested in South Africa. 

Guests were invited to stroll the herbs gardens behind the shop and tea room, and sample a few additional teas under the pavilion. There was a Lavender Grey tea representing England. This lovely blend features lavender and bergamot added to the base tea. A hearty Keemun (China) and Formosa Oolong (Taiwan) rounded out the hot tea flavors served. 

There are several tea growing plantations scattered around the United States, from Mauna Kea Tea in Hawaii to the Charleston Tea Plantation in South Carolina and the Great Mississippi Tea Company in between. We decided to select a herbal beverage to represent the United States, a part of our own herbal history. Our mother developed the recipe for Patriot's Punch, which features a herbal mix of peppermint, sage, and rosemary, added to a lemonade base was served well chilled. She devised this recipe in celebration of the Bicentennial of 1976, and we have been making and selling the herbs ever since. It was the hit of the day as it offers a unique herbal flavor and a very refreshing punch on a warm day.

Susanna provided a table with handouts including a flyer on how to grow your own herbal tea garden. There was a copy of Nancy's scrapbook or recipes for attendees to take in honor of the 31st anniversary of the opening of Sweet Remembrances Tea Room. And the gardens offered a peaceful spot for reflection and relaxation, an oasis for as long as needed. 

Thank you for celebrating International Tea Day with a tea tasting around the world. 

Refreshing Sweet Basil Julep

Looking for a lovely refreshing drink? This Sweet Basil Julep was served after the garden tour during National Herb Week. It was received with enthusiasm, is easy to prepare, delightful to serve, and delicious to boot!

Sweet Basil Julep

• 2 Tbsp. minced fresh large sweet basil leaves
• 3/4 c. sugar
• Juice of 2 lemons
• Juice of 1 large orange
• 1 c. cold water
• 1 bottle ginger ale (32 oz.), well chilled

Combine minced basil with sugar and fruit juices and muddle gently. Chill in fridge for 2 - 3 hours. Whisk occasionally to make sure the sugar has dissolved. Just prior to serving, add water and chilled ginger ale and mix well. Serve iced, and, with a sprig of fresh basil as garnish.

Celebrating National Herb Week

Our annual celebration for National Herb Week took place this past Thursday evening in the garden. Masked up, distanced (unless with your own pod), and outside in the open air, Susanna guided a tour of the gardens. Last year we hosted a video tour of the gardens, so it was particularly enjoyable to welcome a host of guests to the garden for an in person touching, tasting, smelling tour. Susanna led the group around the gardens, explaining certain herbs, sharing our favorites, pointing out the hops, the fig tree, our rosemary plants and more. Questions answered, info shared, and pleasant weather all made for an enjoyable evening.

The garden tour concluded with an assortment of herbal goodies to sample. Nancy prepared individually plated herbal treats that featured Parsley, the herb of the year. Guests enjoyed local salad greens topped with a creamy parsley dressing, a petite baking powder biscuit that included parsley and spring onion, a cracker topped with parsley butter, a lemon currant cookie, and a refreshing basil julep.

The evening concluded with the guests creating a Herbal Dip Blend of their own design. Susanna provided a variety of dried culinary herbs; parsley, garlic, dill,  basil, etc. to mix and blend in a small baggie. Once completed, guests are encouraged to prepare the basic dip recipe at home using their unique blend of herbs mixed with mayonnaise and sour cream to serve with veggies or chips. 

Happy National Herb Week 2021! Celebrating 'Parsley', Herb of the Year!

Lemon Tea, very pretty!

There was a Lemon Tea and Program held recently at Sweet Remembrances featuring all types of lemon flavored herbs, fresh lemon zest and juice, and edible flowers from the springtime garden. The tea began with a Lemon Broccoli Blueberry Salad that had a lovely lemon juice and Greek yogurt dressing atop a salad laden with broccoli, red onion, blueberries, craisins, apple pieces, and sunflower seeds. 

A variety of sandwiches included a triangular Cucumber Sandwich with Lemon Herb Butter, Lemon Basil Chicken Salad Sandwich with green grapes, Sliced Turkey with Parsley, Lemon, and Shallot Mayonnaise, Lemon Chive Pepper Muffin with Roast Beef and peppery mustard/mayonnaise combo, and a Feta, Lemon & Mint Sandwich on pumpernickel bread with a sweet violet garnish and a sprig of lemon thyme.

The scone plate included a Lemon Currant Scone  served with Sweet Cream and Black Currant Preserves and a slice of Triple Lemon Tea Bread, fresh orange slices and a snippet of Grape Hyacinth blossom. The refreshing beverage was Lemon Herbal Tea from the Rosemary House blended with freshly squeezed lemons and sweetened with sugar. The Lemon Herbal tea is a combination of Lemon Balm, Lemon Verbena, and Lemon Grass. It is a light and pleasant mixture of dried herbs. It offered a refreshing addition to the lemon tea.

The dessert medley included Lemon Ginger Cake with a swirl of sweetly tart lemon frosting, Lemon Balm Blackberry Thumbprint cookie, and Lemon Verbena Cheesecake topped with Lemon Curd.

Following the tea, Susanna Reppert Brill of the Rosemary House presented a program on the different lemon-scented herbs and ways in which you can use them throughout your home, both in the kitchen, for the bath, and around the house. In this photo, the long slender green leaves is Lemon Verbena while the broader wider leaf is Lemon Balm. The petite fairy leaves are Lemon Thyme. These are perfect lemon scented herbs to add to your garden. In addition, consider Lemon Basil, Lemon Grass, and Scented Geraniums. The most fragrant lemon scented geranium is 'Mabel gray'.

 Freshen lemonade, iced tea, or any other iced drinks with fresh sprigs of lemon herbs. A pitcher of water with a large spring of lemon verbena adds such visual appeal and surprising light lemon flavor.

For the bath, steep a half cup of dried herbs in a cup of hot water. Strain, and add to bath water. In the summer, when you have an abundance of fresh herbs, use one cup of fresh herbs to one cup of water. Let it steep overnight, strain, and add to your bath water for a refreshing pick-me-up.

Happy Easter!

                                    Wishing you a joyous Easter with many blessings.

Bunny Cakes - a Family Tradition!

In our household, we celebrate each holiday with many of the same familiar treats associated with each festive gathering. We have an unspoken rule that you may add a new recipe or something different, but you may not take away a family favorite. At Easter, you will find bunny cakes to be one of the expected after dinner treats. Originally, we used to make a total of four bunnies for the family. Over the years, it has decreased to only two furry rabbits, some with coconut fur and others without. Herewith are a few bunny cakes from years past.

Happy St. Patrick's Day Afternoon Tea

St. Patrick's Day was celebrated in the tea room yesterday with shamrocks galore, a touch of Guinness in several of the recipes, and a wearin' of the green.

Once the Irish Breakfast tea was poured, the first course was served which included a Lemon and Blueberry Salad with Kerrygold Vintage Dubliner Cheddar Cheese accompanied with a scotch egg. The scotch egg recipe was from Judy Larkin of the Larkin Tea Company and can be found on her website. Although traditional scotch eggs are deep fried, we opted for the oven baked variety which is just as delicious!

The sandwiches included Top 'o the Morning Basil Pesto Chicken Salad on a Guinness Cheddar Biscuit, Happy St. Paddy's Day Corned Beef Spiral, Lad & Lassies Pistachio & Asparagus Rollup Three Leaf Clover with Cream & Mint Jelly, Good Luck! Good Cheer! Miniature Toasted Reuben, and Lucky Charm Relish This Tartlet using a zippy zucchini relish available at the Rosemary House. 

Warm from the oven scones featured a Luck o' The Irish Cream Scone made using Kerrygold Irish Butter, and a Wearin' of the Green Irish Soda Bread Scone accompanied by Grannies Sweet Cream and Apricot Preserves, Fresh Orange Slices and Kiwi.

A dessert trio included Leprechaun's Lucky Treacle Oatmeal Cookie (a Tea Time Magazine Recipe), Blarney Stone Caramel Cashew Shortbread, and an Old Irish Pub Chocolate Guinness Cake (a Taste of Home Recipe, made as miniature cupcakes instead of a 9" springform cake).  Happy St. Patrick's Day!

May you always have

walls for the winds, 

a roof for the rain, 

tea beside the fire, 

laughter to cheer you, 

those you love near you, 

and all your heart might desire.

 

Happy Valentine's Day Afternoon Tea!

Valentine's Day is always a special day in the tea room with lots of pink, red, and hearts galore. The tables were set with red paper hearts and a rosebud napkin graced the place setting. An assortment of pink teacups completed the scene. The menu and tea list also featured hearts to add to the festive day. Once the guests have made their tea selection and their first cup is poured, the first course is served. The salad featured Spring greens, fresh berries, sugar coated pecans, a dusting of Feta cheese and a glaze of poppyseed dressing.

Following the salad, an array of festive heart shaped sandwiches was served. They included Pimiento Cheese on Pumpernickel, Cheddar, Apple, and Green Apple Chicken salad with a little heart cutout, Sweet Red Pepper with Boursin Cheese, Strawberry Bread Heart with Mascarpone Cheese, Brie and Raspberry Tartlet, and Fruit Cornucopia on Raisin Bread.

The scone course always includes the Traditional English Cream Scone, cutout as a heart for this special tea served alongside a glazed Double Chocolate Scone with fresh fruit garnish and Sweet Cream and Raspberry Curd.

The trio of desserts included a Chocolate Almond Cheesecake, Pecan Tea Cake, and a White Chocolate Mousse filled Chocolate Cup. Yum!

 

Vintage Valentine candy boxes adorn the shelves in the tea room to add to the festivity. 

Happy Valentine's Day!