Welcome to Linda's Friendship Tea

Friday, July 5, 2019

Afternoon Tea at the Inn on Biltmore Estate

 We love visiting the mountains of western North Carolina.
Glenn, Austin and I made a quick two-night trip to the Biltmore Estate in Asheville.
We arrived on Monday in time for Afternoon Tea at the Inn.

I am posting the gluten free version, first.
The chocolate expresso scones were served with fresh blackberries and blue berries,
and accompanied by Devonshire Cream, Strawberry Lemon Curd and Pimiento Cheese Spread.

 Savories included:
Charred Strawberry on an almond Cracker with whipped Feta and Basil Foam
Sunburst Trout Caviar and Dill Crème Fraiche on a Marble Potato
Harissa Spiced Lamb (tiny meatball), Greek Yogurt, Sliced Cucumber on Shaves Cucumber
Green Curry Gelee, with coconut and Lime
 Cheese Plate:
Grilled Halloumi, Mint Chermoula, Melon, Pine Nuts

Spring Berry Gateaux
Raspberry-Filled Nut Cake
Lemon Cheesecake
Coconut Macaroon
Glenn's Afternoon Tea
Scones and toppings below
I neglected to take a photo of his savories. They were the same as ours except
the Smoked Salmon Mousse was on a Black Shortbread.
His cheese course was the same, and we savored every delicious bite.
 Spring Berry Gateaux
Poppy Seed Cookie with Apricot Jam and Dark Chocolate
Key Lime Mango Tart
The Teas:
I selected Silver Needles, Austin had English Breakfast
and Glenn had a recommended Blend of Rooibos and Apple Dumpling Herbal
Fortunately, it is only a 3 1/2 hour drive to Asheville and we have season passes.
The next exhibit:

Wednesday, June 26, 2019

U.K National Cream Tea Day

 Friday, June 28th is National Cream Tea Day in the U.K.
Cream tea is a scone with jam and clotted cream served with a pot of tea.
It is a long-time British tradition served in tearooms, hotels,
farmhouses, trains and cafés and began in the 1850's.
The jam was always strawberry and the cream was always clotted.  

Notice the crust on the rich, thick yellow Rodda's Clotted Cream above?
Cream then jam, or jam then cream?  It's the difference between the Cornish
and the Devonshire cream tea and the cause of much controversy. 

These photos are from several afternoon cream teas we enjoyed during Austin's
third trip to England when Austin was nine years old.
What wonderful memories!


Tuesday, June 25, 2019

Gluten Free Oven Fried Chicken Tenders

 The first "home-cooked" meal Austin asked for when he returned from
Germany was gluten free fried chicken.
Later he asked me for the recipe. He cooked a lot of his gluten free meals in Germany.  
I suggested we make the chicken tenders together so he could learn how to make them.
We went to the grocery store and purchased chicken tenders and veggies.
He sautéed zucchini, squash and mushrooms.
The Betty Crocker Recipe follows:
3/4 cup gluten free Bisquick mix
1/2 cup grated Parmesean cheese
1 tsp. paprika
1/2 tsp. salt or garlic salt (we use garlic salt)
3 boneless skinless chicken breasts ( we use1 lb. chicken tenders)
2 eggs, slightly beaten
3 Tbsp. butter or margarine (I never use margarine)
1.  Heat oven to 450 degrees F. Line cookie sheet with foil; spray with GF cooking spray.
2.  Stir Bisquick mix, cheese, paprika, and salt in a shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet.  Drizzle butter over chicken.
3.    Bake 12 to 14 minutes turning after 6 minutes, until no longer pink in the center.
Note: The chicken in the pan above is a doubled recipe using 2 lbs. of chicken tenders
and nearly a stick of butter.
Austin and I use food quality disposable gloves and dip by hand.
**Our 94 year old neighbor loves these, therefore every time I make them we take some to her.

Monday, June 24, 2019

Making Scones

 After I posted the Cream Cheese Scones Recipe mon June 16,
I came across these photos in my files showing how to make them.
They are so easy to make and are delicious!
The recipe is repeated below.

Southern Cream Cheese Scones 
3 cups self-rising flour
1/3 cup sugar
1 stick cold butter, cubed
4 ounces cream cheese, softened
1 tsp. vanilla extract
1/2 cup buttermilk
1 Tbsp. heavy cream (or milk) to brush tops
Mix flour and sugar. Cut in butter and cream cheese until coarse and crumbly.  Add vanilla and buttermilk.  Stir until well-blended.  Turn out on a floured surface and knead until easy to handle.  Roll or pat to a 1-inch thick circle.  Cut with a biscuit cutter or desired shape. Place on a greased cookie sheet or onto parchment paper on a cookie sheet.  Brush tops with heavy cream or milk.  Bake at 400 degrees 10 to 15 minutes until lightly brown on edges.  

Note: Original recipe is from the Magnolia and Ivy "Southern Teatime Made Easy" recipe book. 

Saturday, June 22, 2019

Good Day for Tea

It has rained so much here in Kentucky recently that the Kentucky
 rain jokes are abundant on social media. 
Today is another good (rainy) day to stay in and enjoy tea. 

Wednesday, June 19, 2019

Teapot Game

 I purchased this Teapot Game years ago at a National Trust shop in England.
Kaitlyn and I played it several times when she was younger, but she's 18 and no longer interested in  tea party games with her Grandma.
My great-niece, three-year old Kennedy, spent the day with me last Friday while her dad, my nephew, played in a golf tournament with Glenn and Tim.  We played "tea party" in all sorts of ways, including dressed in a tiara and a tutu. (I should have taken more photos!)

However, when Austin came in, he was far more fun to play with than me!