Sunday, April 25, 2010
pretty little tea party
It's been years since I've attended a proper tea party, but today I've remedied that sad state as I had the opportunity to join four utterly sweet and adorable girls for a tea party. Honestly, I enjoyed this cheerful little tea party so much that it makes me wonder to myself why these sorts of things don't happen as often as they should.
For the tea party, I made a batch of my favorite, but extremely fattening (naturally), cookies: Lemon and poppy seed cookies. Of course, I altered the recipe this time, but in my defense I made the recipe exactly as it is written, a few years ago; this time, I just added a pinch of ultra finely ground lavender to the batter and sprinkled whole flowers on the top for decoration. I must admit, I really like my alteration. And I know that the Lemon Lavender combination is beyond passe, but I haven't really had the chance to use it yet. This is probably the first time I've made anything with those two ingredients as the main flavor profiles and I'd happily make the same change to these cookies in the future.
Along with the cookies, I threw together a silly little tartish treat. Store bought tart shells with a dab of clotted cream spread on the bottom and a few blackberries squished into the cream. I really enjoyed these tiny creatures; they were just so petite and fun to eat.
I wasn't able to get any pictures of the extra nummy sandwiches that Jessica made, but that was mostly because I couldn't stop wolfing them down in time to get a nice photo of them. I'd wager I ate more tiny sandwiches than anyone, except the dog(who loves to nick food).
My favorite goodies at the tea party were Jessica's lovely lemon lavender scones(yes, you'd think it was pre planned, but we aren't organized enough for that) with dollops of clotted cream and freshly defrosted* limequat curd.
The best part of the whole tea party was getting to wear a corsage and I must say, it is probably one of the most elegant corsages I've ever worn. Thank you Julie!
*Note: My failed canning of the curd meant that I had to freeze it, against my own silly wishes. Of course, Ball Blue of canning and everyone else in the world recommends freezing Lemon curd and they are correct that it unfreezes beautifully, but for my part, I think I'll attempt canning it once more before I allow myself to become a die hard citrus curd freezer (it was just an itty bitty touch watery).