Time For Tea Pt 2

INGREDIENTS

INSTRUCTIONS

For our little cheese course, small wedges of Brie are crusted with
chopped almonds and baked till oozy, then paired with spoonfuls of
just-a-bit-spicy apple and onion compote. Now that's a modern tea
anyone would love to attend.  It may sound like a lot of work, but
compared to having a dinner  party, it's a breeze. Preparation is the
key to having a party of any  sort; do as much as possible beforehand.
You'll want to read all the  way through the recipes a few days before
starting the actual  cooking. Some of them can be made ahead and just
finished off the day  of the gathering. I am including a time line to
make it simpler for  you. This will break down all the items you can do
in advance, then  show what you would prepare when on the day of the
party.  I am also including a menu for you to write out if you wish. I
like to  place it in a small, pretty picture frame on my table with all
the  dishes arrayed there.  And don't feel that you must have a silver
tea service or the "right"  serving pieces and accessories to throw an
elegant party. You can use  all kinds of unconventional vessels. Small
mirrors and "platters" of  boughs of pine, fir or flowering fruit trees
make a great backdrop  for tiny sandwiches, savories or sweets. Just be
sure that any  greenery and leaves you use for serving are not
poisonous or sprayed  with toxins.  For the ultimate festive
presentation of small cookies, garnish them  with flecks of edible gold
(22k or above) and fine silver leaf. This  is sure to add sparkle to
your party. Both are available at some  gourmet food shops.  For a real
show stopper, make a decorative ice bowl. Layer lemon peel,  flowers
and herbs in a large, stainless-steel or plastic bowl half-way  filled
with water. Then place a smaller bowl in the center and weight  it down
to make as much indentation as you want. Freeze, then run  under cool
water to release. Fill ice bowl with crushed ice and  nestle in dishes
of the lemon curd, whipped cream and berries to go  with the scones.
Try making novel candleholders for your table by carving a little  plug
out of shiny apples or sunny lemons then poking a candle down  through
the center. Tiny rocks sprayed gold are attractive strewn  down the
center of your table and nestled around candles. A large  glass bowl of
apples or lemons makes a beautiful centerpiece. And a  plain tablecloth
becomes dramatic with leaves, greens or pieces of  ivy on it and pinned
around it.  Of course you'll want to serve an assortment of freshly
brewed teas.  Offer one of your favorite black teas, and interesting
herbal tea and  perhaps even a green tea. Be sure to set out the
traditional  accompaniments of sugar, lemon and milk. And it is always
nice, if  having a late-afternoon tea, to offer small glasses of sherry
or port  toward the end, along with some tempting cookies.  Your
planning should let you enjoy your own tea party and be the calm,
unworried host/hostess that you knew you could be. (Remember not to
spill crumbs on your crinoline, say "dahhling" lots, and stick your
pinkie out, for goodness sakes!)  (Copyright 1997, by Kathy Casey)
Chef Kathy Casey is a restaurant consultant and food writer. Her
"Dishing" column appears monthly in The Seattle Times Food Section.
Recipe by: Seattle Times 4/2/97 (Kathy Casey) Posted to MC-Recipe
Digest V1 #558 by Rooby <MsRooby@sprintmail.com> on Apr 08, 1997

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