Champagne with hibiscus flower
I've been waiting to write about this incredible tea party. I wanted to use it as an inspiration for any holiday entertaining you might be doing. Just look at these gorgeous foods and dream! My special thanks to the hostess of this fine multi-course event, along with the engaging company. I felt very special!
Let's start with the cocktail, above. I think this is beautiful! A lovely hibiscus flower (preserved in a sweet syrup) adorns the champagne flute. The flower is edible, and as it turns out, delicious. If you're in CA, find these flowers at BevMo. This drink is guaranteed to impress your guests! You could easily serve it in sparkling juice if you wanted a non-alcoholic version.
Miniature rose cupcake
Next up, a moist and scrumptious rose cupcake. We did "dessert first!" Let me assure you, I ate several more than one.
Peach soup with frozen raspberries, drizzled with a liqueur
This next course is one that I can see using often. We had peach soup, a mix of fresh peaches, cream and delicate spices. Over that was the cleverest of treats - frozen raspberries on a skewer, drizzled with a liqueur to give them a bit of a punch. The raspberries were a great contrast to the peach soup in both texture and flavor, and added a nice color burst, too. I can think of many uses for these frozen raspberries (or blackberries, or blueberries, or strawberry chunks...)
We followed the peach soup with delightful Kensington Palace Scones. I must have been too busy trying to look refined as I stuffed myself, because I forgot to take a photo.
Three tiers of savories
Then came the savories:
- Top row: Our hostess's signature sandwich: Napoleon of Jamon de Paris, Boursin Cheese, Violet Mustard and Cornichon, and a tart with honeyed goat cheese, topped with fig
- Middle row: Savory Madeleines made of polenta and fresh corn kernels with a dollop of jalapeno jelly, and a Swedish pancake stuffed with salmon and an herbed goat cheese
- Not shown: Pork loin sandwich and sausage roll with caramel and sugared sage on top
Key lime mousse with cape gooseberry
The first time I tasted a cape gooseberry was at tea at the Empress Hotel in Victoria, BC. I was there with a dear friend. Seeing the gooseberry in this dessert awakened a very special memory for me.
Three tiers of desserts
But we're not done yet! Next we had a selection of desserts: rose ice cream tarts topped with red currants, lemon bars with gold leaf and homemade French macaroons. I love macaroons, and I know they can be quite fussy to make. Look at the perfect "feet" on these (below).
May this blog posting inspire your holiday (or other future) entertaining! I hope this has been a visual delight for you. It certainly has been a delight for me, to relive it and think of the wonderful day spent in the company of old and new friends.