I’ve recently participated in several teas, first at The Drake Hotel in Chicago, then an afternoon tea in Florida. You can’t blame me for indulging my tea obsession; it’s quite addictive and fun! Last weekend, my neighbor Annie and I created a lovely afternoon tea menu, which featured:
Pagan Alms Tea
Egg Salad Sandwiches with Dill
Cucumber and Cream Cheese Sandwiches
Ham Sandwiches with an Apricot-Mustard Spread
I first tasted Devonshire (or clotted) cream at The Drake Hotel. Similar to whipped cream, but not as sweet or light, it’s easily spreadable, and is often served during cream tea, which consists of an assortment of scones and jams and, of course, clotted cream. Preparation of authentic Devonshire cream requires a lot of time and effort, as it’s made with unpasteurized milk left at room temperature for several hours, then heated and cooled. This process produces a thick layer of cream at the top, which is skimmed off to yield clotted cream.
I had my first afternoon tea a few months ago at The Drake Hotel in Chicago, and words don’t do it justice–it truly is an event that needs to be experienced. A live harpist performs while you’re served traditional English tea fare, presented on gorgeous china and silver. Ever since going there, I’ve wanted to hold my own afternoon tea party.
Last week, I finally got to host an English afternoon tea. It was a wonderful day. Three generations—my sister and I, my mother, and my grandmother—worked together: my grandmother, the decorator of the family, set the table with china, hand-embroidered napkins, and Easter accoutrements, while the rest of us cooked.