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!
Each guest was presented with a card to keep track of types of teas tasted.
We started with a flowering tea pod or bud.
After pouring hot water atop, the bud opens into a beautiful flower
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.
The marbled egg was served with rose petal and wine salts and mixed green salad.
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.
The main course was salmon en papillote steeped with darjeeling tea and acorn squash with chai cherry walnut tea.
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.
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
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.
Thank you Char for a wonderful afternoon of all things tea!