Culinary Tea Party


Culinary Tea cookbook

The Fearless Cooking Club and friends gathered to celebrate all things tea. We had food steeped from tea in eggs, candy, fruits, vegetables, and salmon. We also drank tea as well. Culinary Tea written by Cynthia Gold, the tea sommelier at the Boston Park Plaza Hotel and Towers, was the basis of most of the recipes. Char visited Boston last fall and enjoyed an afternoon tea a the hotel. She delighted us with her cooking skills and beautiful setting to enjoy a culinary tea.

Char and Debbie greeted us at the door with a flute of champagne infused with raspberry truffle tea syrup. Wow!

hostess and greeter

the culinary tea table

Each guest was presented with a card to keep track of types of teas tasted.

place setting

culinary tea card

We started with a flowering tea pod or bud.

pouring the water

After pouring hot water atop, the bud opens into a beautiful flower

flowering tea

Our first course was marbled eggs. They were hard boiled eggs, the shells cracked but left intact then steeped in green tea with brown sugar. After two days of steeping in the refrigerator, the shells were removed and voila marbled eggs.

marbled eggs

The marbled egg was served with rose petal and wine salts and mixed green salad.

marbled egg, flavored salts

Each guest brought a tea pot. We all went around the room telling the story of our teapot and the type of tea we were sampling. This was an opportunity to share our teas with others.

tell us about your tea pot

The main course was salmon en papillote steeped with darjeeling tea and acorn squash with chai cherry walnut tea.

Salmon en papillate with acorn squash

To cleanse our palate before dessert we had a Blackberry tea sorbet. I was surprised it wasn’t made with a blackberry tea. Instead fresh blackberries, sugar and Darjeeling or Assam tea.

blackberry tea sorbet

And for dessert (I was so full by this point), Riesling Poached Pears with Cardamon cream and

White Chocolate chai and Earl Grey Chocolate  truffles

poached pears and truffles

Patty’s Points:

1) Everything was sumptuous and beautiful. Char hit a high mark with her beautiful presentation and culinary tea skills. Her dining room was a beautiful tea room.

2) Char said that if she could change one thing she would’ve put more cracks in the egg shells before steeping them in the tea for 48 hours to add more marbling. I thought they were wonderful. The salts made of rose petals and wine were Mary Beth’s contribution from her trip to Europe this past fall. Thanks Mary Beth, they were a spectacular addition.

2) Everyone had a touching story to tell about their tea pots, given to them by loved ones or special memories of purchasing it. I didn’t have a remarkable story to tell about my tea pot, I had just purchased a new one the day before as I had broken mine. Pictured below is a combination tea pot and cup that belonged to my mother. She purchased it in Ireland (I believe), made in Galway. My father is caring for it at present. I carefully dusted the glass shelving it sits on along with twelve Irish coffee cups. I hope to collect it someday.

Irish teapot and cup

Thank you Char for a wonderful afternoon of all things tea!

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10 thoughts on “Culinary Tea Party

  1. Hi Patty,
    You did a wonderful job blogging the tea. Would it be alright with you if I forward it to Cynthia Gold-the inspiration to “Think outside the cup”? We will “break in” your Mother’s tea cup/pot when you receive it with great honor to your Mother.
    Char

    Like

  2. Thanks for you kind words Char. Oh yes please forward it to Cynthia. What an honor for her to read it and to see the lovely job you did using her wonderful recipes.

    Like

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