I’ve recently participated in several teas, first at The Drake Hotel in Chicago, then an afternoon tea in Florida. You can’t blame me for indulging my tea obsession; it’s quite addictive and fun! Last weekend, my neighbor Annie and I created a lovely afternoon tea menu, which featured:
Pagan Alms Tea
Egg Salad Sandwiches with Dill
Cucumber and Cream Cheese Sandwiches
Ham Sandwiches with an Apricot-Mustard Spread
I first tasted Devonshire (or clotted) cream at The Drake Hotel. Similar to whipped cream, but not as sweet or light, it’s easily spreadable, and is often served during cream tea, which consists of an assortment of scones and jams and, of course, clotted cream. Preparation of authentic Devonshire cream requires a lot of time and effort, as it’s made with unpasteurized milk left at room temperature for several hours, then heated and cooled. This process produces a thick layer of cream at the top, which is skimmed off to yield clotted cream.
I had my first afternoon tea a few months ago at The Drake Hotel in Chicago, and words don’t do it justice–it truly is an event that needs to be experienced. A live harpist performs while you’re served traditional English tea fare, presented on gorgeous china and silver. Ever since going there, I’ve wanted to hold my own afternoon tea party.
Last week, I finally got to host an English afternoon tea. It was a wonderful day. Three generations—my sister and I, my mother, and my grandmother—worked together: my grandmother, the decorator of the family, set the table with china, hand-embroidered napkins, and Easter accoutrements, while the rest of us cooked.
Corey and I moved to Chicago from our native Florida last August. The adventurer in me loves the city—the restaurants and markets, the theatre, the art and culture—one could spend a lifetime here and never run out of places to explore! But there are times when I long for home and know part of my heart still resides in another state.
This has been especially true of late, as some family and friends have been going through rough times. Phone calls help bridge the distance, but nothing truly compares to being there in person. I’m going to Florida in less than a week, and I’m looking forward to it! I wish Corey could come along, but law school is demanding. In the meantime, I wanted to provide a tres leches cake recipe that I have fond memories of. May it bring joy to your day!
I decided on a pasta dish for the final course of my Italian dinner—after all, what kind of an Italian meal would it be without pasta? I steered away from cream, since my cream of asparagus soup already highlighted this ingredient. Instead, I made a sauce from the sage-infused olive oil left over from the fried sage appetizer. Maintaining the theme of previous courses, I featured something green in the entrée as well. Another symbolic reference to spring—bring on the green!
I chose kale as the focal point, as kale and pasta pair well. Kale, unlike other greens, doesn’t lose its robust texture when cooked; it wilts, but it holds its shape and doesn’t get slimy. Kale is also very nutritious, making it a great addition to any meal. Breadcrumbs take this kale and pasta dish to the next level, providing a garlicky crunch with each and every bite.
