|
|
|
|
|
|
An Afternoon Tea Party
As Cancer is the sign of that which contains, the teacup is an essential Cancer accouterment to the gracious art of afternoon tea. When is the last time you dressed up fine, gathered with friends, and sipped amber liquid in a porcelain teacup? A tea party can speak to the Soul of ritual and beauty. The formality of high tea imposes a gentle control on our movements, asking for our attention and presence. Handling delicate teacups, tiny spoons, and luxurious linens awakens a carefulness in our movements. It is the ultimate in civilized culture and upholds centuries of tradition.
Tea was first discovered in the 28th Century BC by the Chinese Emperor Shen-Nung. While traveling in the provinces and drinking boiled water, leaves from an evergreen (Camellia sinensis, relative of the camellia flower) blew into his cup. England received its first tea in 1660 from Dutch traders, and the first "tea gardens" were established. Formal afternoon tea was established in the 1800s in England by a duchess who became hungry every day at four in the afternoon because she never ate lunch. Iced tea was first served during a heat wave in 1904 to visitors at the Louisiana Purchase Exposition. Chai, an East Indian tea made with cloves, cardamom, ginger, black pepper and tea, was introduced to the United States in the early 1970s. The most famous Chai was made by The Golden Temple, a vegetarian Indian restaurant in Los Angeles, California. They called it Yogi Tea.
Send invitations with a note to dress up, including hats and gloves. Invite men, too. The time can be between three and six in the afternoon. Iron and arrange linens, set out vessels and cups, add tiny teaspoons, and small vases of flowers. For those who do not care for tea, offer espresso or hot chocolate. Prepare triangular tea sandwiches filled with watercress and cream cheese, to serve along with lemon scones, butter cookies, and small cakes. Fill bowls with Devonshire cream (also called clotted cream), jams, apple butter, orange or lemon curd, and cooled fresh fruits. Don't forget a bowl of fresh rose petals (unsprayed). These can be added to each teacup and eaten with the last sip of tea.
Mock Devonshire Cream
• 1/2 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1/2 cup sour cream.
In a chilled bowl, beat cream until thick, gently blend in sugar and sour cream. Refrigerate until serving time.
Lemon Scones
• 2 cups flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 6 tablespoons butter
• 1/2 cup buttermilk or yogurt
• grated lemon rind
Scone glaze:
• 1 egg yolk, lightly beaten, and white,
• granulated sugar
Combine dry ingredients. Add butter, liquid, and rind. Mix until dough is sticky (but don't over mix). On a floured surface gently pat dough into a 1-1/2 inch thick rectangle. Cut into triangles and place on an ungreased cookie sheet. Brush tops with a glaze made with a lightly beaten egg yolk and then sprinkle with granulated sugar. Bake at 425° for 10 to 20 minutes or until lightly brown.
|
|
|
|