The Journey Continues… Christmas Teas

2020 Christmas Tea Canceled

This December would have marked our 10th Annual Christmas Tea. I’m sad to report that Elizabeth and I have decided not to host one for this year due to the Corona Virus. I am really heartbroken over not being able to plan and host this tea. We hope to be able to offer our tea again in December 2021. However, I will continue telling you about our Christmas Tea journey, as I love to remember all the great times with family and friends.

Memories…September Planning

September is the month Elizabeth, Lauren and I usually start planning for the tea. I love this time as our creative minds are free to explore new tea offerings and looks. We work on the menu in September. This is fun because we look at the menus from past teas as well as explore all my tea cookbooks, Pinterest, and other online sites. September is also the month that I start thinking about house and yard decorating. I love to add new elements to my decorating. People do notice! Lauren and I love to go to Hobby Lobby and look at all their new Christmas merchandise.

Menu Planning

Over the years, Elizabeth and I have had our creative differences in tea food and presentation.  I look at these as amusements and another opportunity to know a side of my daughter that I did not know.  For instance, our ongoing feud about the use of rosemary.  I love the look that rosemary gives to a tea plate.  She hates rosemary’s fragrance and does not want it to touch any part of the tea food.  I also like to use parsley as a garnish, but she thinks it’s old-fashion and “dates” the look of the tea plate.  We don’t use either on any of our Christmas tea plates.  I have prevailed in one garnish element that has become a signature look for our dessert plate.  The use of a live evergreen on the bottom.  Of course, I wash these evergreens before using them.  I just love the look!  

For these teas I must have over 180 plates for the scone, savory and dessert.  We don’t have time to wash plates between meals.  So for economy and for use throughout the year, I have purchased clear plates which we generally use for the dessert plate.  The evergreen adds the seasonal element to the plate.  

Over the last nine years we have developed our traditional Christmas tea offerings.  Although we don’t like to repeat menu items, some of our guests have favorites and some of the items are so yummy that we have repeated them again on our menus.  One such item is Elizabeth’s butternut squash soup.  We serve this every year and our guests regale us in how much they love this soup.  I will include the recipe in a future post for your use.  We always use Victorian Tea Society Liz’s scone recipe although sometimes mixing up the nuts and dried fruit. Some of Elizabeth’s desserts are a repeat as they have been our guest favorites.  Her peppermint bark is so yummy as is our Russian tea cookie and orange-scented macaroon.  I’m pleased that the Russian tea cookie and orange-scented macaroon recipes come from my collection and that Elizabeth wants to use them.  She even makes the macaroons for employee gifts.  I have included that recipe below.  This recipe comes from Tea Time Magazine.  And just a note about the actual tea we serve.  I love the Harney & Sons Christmas tea blends and use them every year.

Orange Scented Coconut Macaroons

Yield:  approximately 3 dozen macaroons (large) and 6 dozen (small)

• 2 egg whites
• 1/8 tsp. salt
• 1 (14 oz.) can sweetened condensed milk
• 2 TB fresh orange zest
• 1 tsp. orange extract
• 1 tsp. vanilla extract
• 1 tsp. coconut extract
• 2 (14 oz.) packages shredded sweetened coconut
• 8 (1 oz.) squares semisweet chocolate, melted

1.  Preheat oven to 300 degrees.  Line 2 baking sheets with parchment paper.  Set aside.
2. In a medium bowl, combine egg whites and salt, whisking until frothy, approximately 2 minutes.  Add condensed milk, orange zest, and extracts, stirring to combine.  Using a rubber spatula, fold in coconut until well combined.
3. Using a spring-loaded ice-cream scoop, scoop macaroons into 2-1/2 inch mounds.  Place approximately 1 inch apart on baking sheets.
4. Bake until golden brown, approximately 20 minutes per batch.  Transfer pans to wire rack and let cool completely.

When cool, remove macaroons from pans.  Dip bottoms of macaroons in melted chocolate.  Place on parchment paper to harden.  Drizzle with remaining chocolate.