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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