The Queen's Tea

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The Queen's Tea

Our annual Queen's Tea was held Sunday, June 4th. The tables were set with matching china and a bouquet of fragrant fresh herbs and soft pink roses. The menu, adorned with assorted photos of the Queen announced what was to come.
Following a champagne toast of Long Live the Queen! and Long May She Reign!, the tea began.

The first course featured a Parmesan, Pear and Pecan Salad with Garlic Basil Vinaigrette topped with fresh basil, spring onion, ripe pears, Parmesan and feta cheeses, and chopped pecans. The recipe is from the book Eating Royally, Recipes and Remembrances from a Palace Kitchen by Darren McGrady.

The sandwich plate included Sliced Cucumber Round with Mint Butter (very fresh and crisp tasting), Summer Garden Rose Petal Sandwich (a Rosemary House original which transported us to the Buckingham Palace Rose Garden), Strawberry Sandwich with Cinnamon Mascarpone Cheese (a sweet sandwich), a Miniature Basil Zucchini Muffin with a Herb Butter Rosebud, 1953 Coronation Chicken Salad Triangles (fresh mango and chutney chicken salad with raisins), and a Roast Beef and Tomato, Horseradish Parmesan Spread on Puff Pastry. Sandwiches fit for a Queen!

The scone course included a Kensington Palace Scone (the florette shaped scone) and the Claridge Hotel (in the heart of Mayfair) Scone with Currants. Sweet Cream and Lemon Curd accompanied the scones along with fresh fruit.

Dessert included a White Chocolate Macadamia Nut Cookie and the Queen's favorite Chocolate Biscuit Cake. According to Darren McGrady, in his Eating Royally book, "Everyone has a favorite cake and the Queen of England is no exception. Hers is chocolate cake, either made with a sponge or biscuit base. Once a chocolate cake is made, the Queen has it brought out again and again at teatime until it is gone."

As we celebrate and honor the Queen today, we remember the tragic events in England these past few weeks and send our heartfelt prayers and thoughts to the people of the United Kingdom. We stand united with them.



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