Thursday, April 8, 2010

Spring Tea

Today was stormy, the perfect kind of day for a hot cup of tea and some good company!
Fresh produce of the season, such as these delectable organic strawberries, were included in the menu.
The March/April issue of Tea Time magazine provided some tasty new recipes to add to the menu, such as Potato Latkes with Chive Sour Cream and Turkey-Avocado Finger Sandwiches. For the little ones in attendance, PB & J sandwiches were served as well.
Flowers fresh from the garden, in a favorite soft color combination, made a delicate centerpiece.

Pleasant Times Spring Tea Menu

Cream of Celery Soup (make your own fresh*)
Potato Latkes with Chive Sour Cream (from Tea Time magazine March/April 2010, page 28)
Turkey-Avocado Finger Sandwiches (same Tea Time issue, page 51)
Carrot-Chive Sandwiches
Fresh Strawberries and Orange Slices
Chocolate Hazelnut Pirouline rolled wafers

Yorkshire Gold
Celestial Seasonings Vanilla Strawberry Rose
Celestial Seasonings Cherry herbal tea

*To make your own cream of vegetable soup, saute onions and vegetable (celery and cauliflower were used in mine) in butter or olive oil. Put a lid on and steam until soft. You may add a bit of water to help steam them. Put softened vegetables in a blender and puree, adding liquid as needed. Add a bit of cream, or milk, to the puree and blend until fluffy. Season with salt & pepper. You can make a cream soup with asparagus, broccoli, squash, etc. or for a family supper, use leftover cooked vegetables!

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