From the Book of Life: A Tea Party to Share

"Some people imagine that there can be no accommodations, no space in a cottage; but this is all a mistake. I was last month at my friend Elliott's, near Dartford. Lady Elliott wished to give a dance. 'But how can it be done?' said she; 'my dear Ferrars, do tell me how it is to be managed. There is not a room in this cottage that will hold ten couple, and where can the supper be?' I immediately saw that there could be no difficulty in it, so I said, 'My dear Lady Elliott, do not be uneasy. The dining parlour will admit eighteen couple with ease; card-tables may be placed in the drawing-room; the library may be open for tea and other refreshments; and let the supper be set out in the saloon.' Lady Elliott was delighted with the thought. We measured the dining-room, and found it would hold exactly eighteen couple, and the affair was arranged precisely after my plan. So that, in fact, you see, if people do but know how to set about it, every comfort may be as well enjoyed in a cottage as in the most spacious dwelling." 

~ Jane Austen, Sense and Sensibility Chapter 36

It's my birthday this week, and I'd like to invite you all to celebrate it with me.  

If you are anywhere near the Mountain West, please feel free to stop on by for some cake.

If not, here is a "virtual" birthday party for you to attend---a birthday tea party.

Now, if you know anything about me and Miriam by now, it is that we were on the "Tea Party Committee" in heaven.  We live for a good tea party---especially a party like this one with beautiful cucumber sandwiches . . . 

and buttery cream scones . . .

And of course, there must be a scrumptious array of sweets, like these colorful pastries . . . 

or these individual chocolate silks . . . 

or these dainty lavender shortbreads (in the shape of teapots, of course :) . . .

The pictures for this party came from a little soiree that my friend and I put together for our book group.  It was a Jane Austen-inspired tea.  Everyone came in their most Regency-looking frocks and enjoyed an evening of refreshment and diversion.  

I wish you could have been there.

But at least now you have attended in spirit.

And if anyone asks . . . I'm turning 29.

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Pride and Prejudice: Afternoon Tea

Mr. Collins's triumph, in consequence of this invitation, was complete. The power of displaying the grandeur of his patroness to his wondering visitors, and of letting them see her civility towards himself and his wife, was exactly what he had wished for; and that an opportunity of doing it should be given so soon, was such an instance of Lady Catherine's condescension, as he knew not how to admire enough.

"I confess," said he, "that I should not have been at all surprised by her ladyship's asking us on Sunday to drink tea and spend the evening at Rosings. I rather expected, from my knowledge of her affability, that it would happen. But who could have foreseen such an attention as this? Who could have imagined that we should receive an invitation to dine there (an invitation, moreover, including the whole party) so immediately after your arrival!"

~ Jane Austen, Pride and Prejudice Chapter 29 

At a family dinner last weekend, I expressed some of the wishes I have for the food at my funeral.  No---I am not mortally wounded, I am not chronically ill, I am a pretty careful driver, and I always pay attention to the flight attendant when she is going over the safety instructions.  My death is anything but imminent.  But why leave things to chance---especially when food is on the line?

I announced to my family that if they tried to serve anything "buffet style" in a casserole dish that I would haunt them.

Instead, I wish my life to be celebrated with a tea party.

And this is why.

These are pictures from my recent trip to the Grand America Hotel where I took afternoon tea with some of my sisters and my grandmother.

 And if the lobby isn't stunning enough for you, here is a view of the hotel patio. 

Our elegant table was happily situated next to a window where we could watch the dancing fountains.

We started our afternoon with a tantalizing dollop of fresh berries and cream.

 We then ordered steaming pots of berry tisanes and mint-lemongrass herb tea to accompany our trays of jaw dropping sandwiches and savories.

The mango chicken salad sandwich and the pecan crepe with smoked salmon still visit me in my dreams (where I rapidly devour them while still managing to lose weight).

  It's hard to believe that it tasted as good as it looked!

 We then savored some buttery currant scones.

 I slathered mine with strawberry jam and clotted cream (as if they needed it . . .).

 And just when I thought I would have to roll myself out to the car, our server brought out a dessert tray stacked with candies, cookies, and cakes.

 Don't you just love this adorable little s'more tart?  The crust is made of graham crackers and the dome is filled with chocolate fudge and marshmallow creme.  Yum.

Some days it is hard for me to remember what life is like outside of chicken nuggets, peanut butter and jelly sandwiches, and macaroni and cheese.

But when I sit down to a tea party, I am reminded that life is brimming with small yet beautiful, exciting moments.  And sometimes, we even get to eat them.

So I ask you:  What better way is there to celebrate a life well-lived than with a tea party?

In 50 years (knock on wood), when that fateful day arrives, I want you to know that you are all invited to my funeral tea.  Bring your shiniest pearls, your loveliest hats, and fanciest heels.  

But PLEASE . . . Leave the casseroles at home.  (Or I'll have to haunt you, too.)

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Pride and Prejudice: Lemon Crinkle Tea Cookies

"Good gracious!" cried Maria, after a few minutes' silence, 
"it seems but a day or two since we first came! and yet how many things have happened!"
"A great many indeed," said her companion with a sigh.
"We have dined nine times at Rosings, besides drinking tea there twice! 
How much I shall have to tell!"
Elizabeth added privately, "And how much I shall have to conceal!" 

~ Jane Austen, Pride and Prejudice Chapter 38

I had the most inspiring talk with a friend today.  She told me that her "word for the year" was  

AUTHENTICITY.  Authenticity, inside and out.  I don't know why this idea comes as such a revelation to me.  After all, I'd like to think that I am already an authentic person:  I say what I think (sometimes), I am a natural blond (mostly), and I wear minimal makeup (but only because I don't want to spend the time or money to wear lots of makeup).

But who am I really?  Sure, I dream of discovering that I am really a Pulitzer Prize writer with the heart of Gandhi who has the coordination of a Russian gymnast and the legs (and knee caps) of a Princess Barbie.  But that's not really me.  So, if I were being authentic to my true self, what would I do with my time?  What choices would I make?  How would I treat others?  How would I treat myself?

I'm realizing that in order to answer these questions, I am going to need a lot of heart-to-hearts with myself, God, and a really affordable therapist.

But here is one thing I do know:  I am girl who loves a beautiful tea cup. There is something about the graceful curve and melodious "clink" of a china cup that makes my heart flutter.  Maybe it's because I have three liters of English blood pumping through my veins.  Or maybe it is because I am going through "Downton Abbey" withdrawals.  Or maybe it is just because it is who I am--no explanation needed.

So in an effort to be "authentic" today, I bypassed the water bottles and the mismatched plastic tumblers in the cupboard and treated myself a drink from a blue chintz tea cup instead.  I could have sworn that while I held its delicate handle in my fingers, I was nicer, thinner, and smarter than I had been without it.

 The best part is that I paired my cup of passion fruit herbal tea with this lemon crinkle cookie.  These are a fresh, delicate, and zesty cookie that are the PERFECT accompaniment to ANY cup of tea.

Lemon Crinkle Cookies

1 stick of butter
1 cup of sugar
1 egg
1 tablespoon lemon juice
1/2 teaspoon vanilla
1-2 teaspoons lemon zest
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 to 1 3/4 cups flour
1 cup powdered sugar (in separate bowl)

Cream butter and sugar.  Add egg, vanilla, lemon juice and zest.  Mix in dry ingredients.  Form into 1 inch balls and roll in powdered sugar.  Place on a cookie sheet at bake at 350 degrees for 10 minutes or until the bottom of the cookie is golden brown and the top of the cookie has a matte (not glossy) finish.  When cool, dust with remaining powdered sugar (I hate to waste it) and serve with your favorite cup of tea.


So if whatever it is that your "authentic" self loves---whether it be tea parties or picnics in the orchard or feminine bedrooms --- EMBRACE IT!  As for me, I'm going to go embrace another cup of herbal tea and a Lemon Crinkle Cookie (or two).

Here's to AUTHENTICITY!

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Pride and Prejudice: Tea Party Placecards

"If he does not come to me, then," said she, "I shall give him up for ever."
The gentlemen came; and she thought he looked as if he would have answered her hopes; but, alas! the ladies had crowded round the table, where Miss Bennet was making tea, and Elizabeth pouring out the coffee, in so close a confederacy that there was not a single vacancy near her which would admit of a chair. And on the gentlemen's approaching, one of the girls moved closer to her than ever, and said, in a whisper,
"The men shan't come and part us, I am determined. We want none of them; do we?"
Darcy had walked away to another part of the room. She followed him with her eyes, envied every one to whom he spoke, had scarcely patience enough to help anybody to coffee; and then was enraged against herself for being so silly!
"A man who has once been refused! How could I ever be foolish enough to expect a renewal of his love? Is there one among the sex, who would not protest against such a weakness as a second proposal to the same woman? There is no indignity so abhorrent to their feelings!"

-Pride and Prejudice, Jane Austen

I realize that quote has little to do with place cards. But it mentions tea, and I love that scene. So there.

We wanted to invite you all to a "Pride and Prejudice Tea Party." This post will be the first, and in it I will show you how to make some cute little Tea Party placecards.

I began with a basic shortbread sugar cookie. I didn't want a soft cookie, because it wouldn't be sturdy enough. I cut out rectangles and then sliced off the top two outer corners to make the shape of a tea bag. I baked and cooled these cookies.

Then I made my favorite royal icing recipe...

and piped it on to each cookie, and left them to harden...

Then I printed out these Jane Austen silhouettes. I made them so that you can fold right down the horizontal middle there and then slice between each silhouette to have a double sided tea tag :)

I used an edible marker to write the guest names on the cookies...

Then I threaded regular old thread on to a needle and gently made a hole in the top of the cookie, ran it through to the tea tag, glued the back and front of the tea tag together, and voila! A cute little Pride and Prejudice Tea Placecard.

Now I will tell you the truth! 

Okay, technically everything I said above is true, but there was a break after I left the frosting to firm up. You see, I have several children. One of them is fond of climbing on counters. She's almost 2. And she loves frosting....

And I had 30 minutes until the party. So after I cried, I just set them aside and told the guests they WOULD have had cute little placecards, but instead I have a cute little baby covered in frosting. 

A day later, I re-frosted the cookies and took the pictures. Yep, I couldn't let that one go.

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Fall Poetry: An Autumn Tea

Autumn Tea Time

The late light falls across the floor,
Turned amber from a yellow tree,
And there are yellow cups for four,
And lemon for the tea.

The maples, with a million flames,
Have lit the golden afternoon,
An ambient radiance that shames
The ineffective moon....

Till dull and smoky greys return,
Quenching the street with chills and damps--
Leaving these asters where they burn,
Mellow like evening lamps.

~ David Morton (1886-1957)

Asking for permission has never been my strong suit.  For example, when I was 12 I decided I was fully capable of trimming my 5-year-old sister Katie's "bowl cut".  I mean, how hard could a "bowl" haircut be?  I simply grabbed a bowl from the kitchen, plunked it on her head, and began cutting around it.  The biggest problem was that I chose the wrong size of bowl.  

What I SHOULD have put on her head was a large mixing bowl.  

I used was a smallish cereal-sized bowl.  

Instead of looking like Dorothy Hamill, my poor little sister emerged from under the bowl looking more like Friar Tuck.

My ambition is my greatest strength and my greatest weakness, which is why I breathe a sigh a relief when September comes around. 

September is full permission---whether I need it or not---to move sweaters to the front of the closet, to make pumpkin cupcakes with maple frosting, and fill the house with the smells of harvest time.  September is when my wound-up soul finally catches its breath from summer and takes a moment to relax.

I couldn't think of a more fitting way to welcome September than to take a leisurely trip downtown with my sister and sister-in-law to the 1930s-inspired Beehive Tearoom.

Welcome.

The tea room has a fun and vibrant cafe area at the front of the shop for passersby looking for a quick snack, and more comfy, secluded spots in the back for those looking to enjoy an afternoon tea.  The mural on the wall coupled with these vintage lamps makes my heart swoon.

Even the tea settings were a unique blend of English tradition, Asian color, and vintage Hollywood elegance.

We began our afternoon with an assortment of tea sandwiches . . .

 followed by scones with jam and clotted cream . . .

 

and we finished the day with a dessert of marzipan petit-fours and fresh raspberries with cream.

And of course, we helped ourselves to cup after cup of hazelnut hot chocolate, Ginger-Lime Rooibos, and Very Berry tisanes. 

Come to think of it, I should have invited my now-all-grown-up-sister Katie to fly into town for a cuppa.

After all, I probably owe her at least a scone or two considering what I did to her hair all those years ago.  

Then again, maybe I'll channel the beautician in me and sit her down for a "hairdo do-over" for old time's sake . . .

With her permission this time, of course.

Anne of Green Gables: Lemon Lavender Tart

“Since you are determined to be married, Miss Cornelia," said Gilbert solemnly, "I shall give you the excellent rules for the management of a husband which my grandmother gave my mother when she married my father."

"Well, I reckon I can manage Marshall Elliott," said Miss Cornelia placidly. "But let us hear your rules."

"The first one is, catch him."

"He's caught. Go on."

"The second one is, feed him well."

"With enough pie. What next?"

"The third and fourth are-- keep your eye on him.”

~ Lucy Maude Montgomery from Anne's House of Dreams

Dumb things husbands say #21: "You should take cooking lessons from my mom."

In Hubby's defense, his mom is like a super human mutant combo of Martha Stewart and Julia Child, only with a way better figure than either of them. And he honestly thought he was suggesting a fun activity, instead of insulting every thing I had ever placed on our table up to that point. Silly man.

Flash forward a year to our first real Thanksgiving away from our families. I cooked a masterpiece meal of Panzanella, Winter Vegetable Soup, Cardamom Cranberry Sauce, Citrus Stuffed Turkey,  a whole lot of other stuff that I can no longer remember, and an assortment of eight pies. This might have been overshooting the mark (Especially considering that we were only feeding us and another couple), but I had something to prove. At the end of it all, he looked at me with big eyes and said, "Honey, I knew you could make good food and all, but you can really COOK!" Maybe it was just the pies talking, but I have never been so proud.

All that being said, I can tell you right now that when he gets home from work tonight, he will wonder why I stuck flowers in the crust, and proceed to tell me "You know what would make this better?" And the answer is almost always "Steak."

Ladies, you understand. I know you do. So here it is:

Lavender Lemon Tart
by BeBookBound
(Filling adapted from America's Test Kitchen)

Crust:
1 1/4 C. All Purpose Flour
1 TBSP Lavender Flowers
1 TBSP Sugar
1/4 C cold butter
1/4 C Shortening
 Water

Pulse the flour, lavender, and sugar together in food processor to combine and break up the flowers a bit (Mine were dried) and add the fats, pulsing til you get a crumb texture. Then add water a tablespoon at a time until you have a dough. Mine only took about 3 tablespoons.

Press into bottom and sides of a tart pan. Freeze for half and hour and preheat oven to 350.  Bake with pie weights for about 30 minutes, or until it turns golden.

WHILE that is cooking, make the filling.

Filling:
2/3 C Lemon Juice
Zest of those lemons
1 1/2 C Sugar
7 Egg yolks
2 whole eggs
1/4 C Butter
Pinch Salt
3 TBSP heavy Cream

Combine all ingredients except the cream in a sauce pan (Non reactive) and cook at medium low heat until it thickens into a "thin sauce" consistency. (About 5 minutes.) Then strain through a sieve and add the cream. Pour into the shell hot from the oven and return to bake for 10-15 minutes (Until center just jiggles and the rest is set. Cool and enjoy!

Happy Eating!!


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Anne of Green Gables: Chocolate Chip Applesauce Cake

"Yes; but cakes have such a terrible habit of turning out bad 

just when you especially want them to be good," sighed Anne, 

setting a particularly well-balsamed twig afloat. 

"However, I suppose I shall just have to trust to Providence

 and be careful to put in the flour."

~Anne of Green Gables,  Chapter XXI

I have had my share of cooking disasters, including (but not limited to) the molten lava enchiladas I made for my dyspeptic grandmother, the crystallized Christmas fudge that felt like sand on your tongue, and the pecan pie of 1996. Oh that pie, that miserable pie. It was my first Thanksgiving as a newlywed, and I insisted on bringing a pecan pie to my in-laws' because I wanted to impress my husband's mother (aka the world's greatest lover of pecan pie). I showed her alright. I smirked a self-satisfied grin when she saw my gorgeous pie and duly fawned over its presentation. It was beautiful, with its perfectly congruent pecans that radiated in perfect circles from the center of the pie. But then she tried to actually eat it. Apparently, if you overcook corn syrup, sugar, and butter, you can turn out your own batch of homemade concrete. Beautiful, congruent, radiating concrete. As she stuck a knife into the pie to cut the first piece, she met with some resistance. With a little heave and a grunt, she wedged the knife down hard into the center of the pie. When she tried to remove the knife to make another stab at it, the entire filling came out in one perfect solid mound. She stood there with my pie filling on the end of her knife looking like Mary Poppins holding an umbrella---an umbrella made of pecans. "Oh dear," she whispered. 

It took me 12 more Thanksgivings to get up the guts to try another pecan pie. The fact is, sometimes the kitchen conspires against us, and sometimes the mealtime muse never arrives. Luckily for those of us trying to impress guests, there are a few recipes that you simply can't get wrong. This cake is one of them. My mom made this cake for Miriam and I growing up, and after two generations of wowing crowds, it is still going strong. It is the perfect tea/snack cake with its moist, dense texture and rich taste.  If only Anne and Marilla had one of these lovelies on hand as a backup when the minister and his wife were ready for dessert.  (And if only my mother-in-law loved chocolate chips as much as pecans . . . )

Chocolate Chip Applesauce Cake

Cream the following:

2 cups sugar

1/2 cup butter

2 eggs

Add:

15 oz can of applesauce

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

Mix until well blended and add:

2 1/2 cups flour

Pour into a greased and floured 9x13 pan.

Sprinkle the top of the batter with the following:

1/2 cup brown sugar

1/2 package of chocolate chips

Bake at 350 degrees for 30-40 minutes or until a knife comes out clean in the center of the cake.  

Let cool and slice into squares or bars.

 

Many happy and successful cooking endeavors to you all!

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Jane Austen Month, Day 22: A Tea Party Treat

I have many favorite tea treats. One was this amazing little chocolate cup that looked like a tulip and held mousse and fruit. We had it at the Empress tea room in Victoria, BC. Today, I ran across it's twin. The pic is kind of fuzzy (Phone, shooting through glass, sorry!) but you get the general idea.

ugly picture, gorgeous treat.

Another little sweetie we saw today was this little cake, topped with a strawberry mousse, capped off with a layer of preserves, and wrapped with white chocolate. My little lady got to it before I could snap a picture, but I cannot blame her for that.

Now I would like to share with you one of my favorite, "Big hit" tea recipes. Everyone likes these. They are light and sweet, and very feminine.They have a crunchy, sugary crust, with a slightly chewy center, and then there's the creamy top and tangy fruit to round it all out. Trust me. This one's a winner. Also, if you are craving a french Macaron, these are a WAY easier substitute that can take their place proudly any day.

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BeBookBound's Meringue Nests

Meringue

• 4 egg whites
• 1 pinch salt
• 1/4 teaspoon cream of tartar
• 1 1/3 cups sugar
• 1/2 tsp lemon zest

1. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper. 
2. In a large CLEAN (grease will kill this.) bowl, whip the egg whites with salt and cream of tartar to a soft peak. Sprinkle in the sugar while whipping til it reaches stiff peaks. Fold in the lemon zest. Drop a spoonful on your sheet, and hollow out the center a bit- like you would with mashed potatoes.
3. Bake for 35 minutes, or until they peel off of the sheet without sticking. Cool on wire racks.

Egg Whites/Cream of Tartar/Salt

Soft Peaks- time to add sugar.

I added a little blackberry juice to mine (after the sugar) for some color.

I told you- just like mashed potatoes.

Filling:

• (This is really not a science. Just make a yummy creamy filling. Hard to mess up.)
• Whip 1-2 cups of heavy cream a few drops of vanilla and a couple of tablespoons of sugar to stiff peaks.
• Beat in in 1/2 tsp. Lemon zest and 4 oz. room temp. cream cheese.

Assembly:

Fill each cooled meringue nest with the cream cheese mixture and top with fruit of choice. I have also drizzled chocolate on top, or garnished with mint depending on the occasion. Serve, and enjoy.

I love what the blackberry juice did- look at that lilac center.

Happy Eating!

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Jane Austen Month, Day 17: Scones, Anyone?

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Now that Valentine's Day is over, and I can take a break from sucking in my waistline, I have decided to spend my day cuddling up to a warm batch of scones.  These scones aren't just any scones.  These are the kind of scones that love you back.  How do I love these scones?  Let me count the ways:  juicy blueberries, rich streusel topping, fresh lemon glaze, and moist bite after moist bite.  If Jane Austen had tasted these, she just might have named Mr. Darcy "Mr. Scone" instead.  I first tasted these at my mother's house in New Mexico.  A good friend of my mother's had stopped by to share these little darlings, and I was there to intercept most of them.  I now realize that Terri must have been hiding a pair of wings and a sparkly wand in her purse because she is undoubtedly the true "Scone Fairy."
Here is her magical recipe:

TERRI BENDER'S 
LEMON BLUEBERRY SCONES

2 ¼ C flour
2 t baking powder
½ t salt
½ t baking soda

4 T sugar
½ C (1 cube) cold butter
¾ C buttermilk
1 egg
¾ C blueberries

grated zest from lemon
 

Streusel Topping:

¼ C oats
¼ C brown sugar
1 T butter, melted
1 T flour
 

Lemon Glaze:

½ C freshly squeezed lemon juice
2 C confectioner’s sugar
1T butter, melted

Preheat oven to 400 F. Sift the dry ingredients of the scone into a food processor. Cut the cold butter into cubes and put into bowl of food processor with the lemon zest. Pulse the mixture until the butter is the size of peas. Pour the mixture into a large bowl, add the blueberries and toss with the flour. Mix together the buttermilk and egg and add to the dry ingredients. Fold mixture together gently, being careful not to break the berries. Press dough into a large circle on a flour surface. Cut out dough with a biscuit cutter. Sprinkle streusel on top of them and place on a cookie sheet covered in parchment paper. Bake scones for 18 -20 min.
 

Mix together the glaze, adding as much powdered sugar as it takes to make the consistency you want. Let scones cool a bit before drizzling with the lemon glaze. Serve while warm and fresh. Scones may be re-warmed in a 350 F. oven for 5 min.

Happy reading, happy eating!

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