TEA TRAVELS (TM)
A Summer Rose Tea
By Ellen Easton C. 2003 All Rights Reserved
According to the folklore of tea, once upon a time a lady was not
allowed to socialize unescorted except in her rose garden. It was here women met,
unrestricted by social rules of etiquette, to speak freely amongst the roses.
Throughout Europe, during the 1800s, the theme of the rose continued to
weave a thread, as afternoon tea flourished in both the public gardens and
tearooms.
Fashionable women's tea gowns embraced the delicate pastel palate of a
summer bouquet. Their elaborate bonnets were adorned with floral displays of
roses embellished in silk, ribbon and natural petals.
The decoration of tearooms included accoutrements,fabrics, vances and
trellises of roses to insure that their patrons would once again feel free to
gossip under the roses.
There are unlimited was to incorporate the theme of the rose into your
own tea. Whether you are simply enjoying a single cup of tea or entertaining,
be adventurous and creative in exploring the possibilities.
ROSE INSPIRATIONS
ATTIRE: Hat, parasol, gloves, fans, print dress, skirt or top; fresh, silk or
jeweled rose pin.
INVITATIONS, PLACE CARDS & MENU CARDS: Purchased or self made.
TABLE DECORATIONS: Center pieces, linens, napkin rings, china, crystal,
silver, baskets.
MENU: Rose petal tea*, rose tea jelly, rose petal drop scones, edible rose
adorned savories, hand decorated rose sugar cubes*, handmade embossed oval rose
white chocolate mints*. Rose shaped cookie cutters to prepare sandwiches and
sweets.
ROSE PETAL TEA JELLY
8 oz. ROSE PETAL TEA*
8 oz. BOILING WATER
4 oz. SUPERFINE SUGAR
1 TBS. ORANGE JUICE, strained
1 oz. (1 envelope) GELATIN
Make a pot of very strong rose petal tea. In another pot add water, sugar and
orange juice. Heat until sugar is dissolved. In a cup, add a little boiling
water to the gelatin. When dissolved, ad to water, pour in strained tea. heat
slightly, pour through strainer into jars, seal and refrigerate. Serves 24.
ROSE PETAL DROP SCONES
The Wildflower Inn on Cape Cod
2 1/4 Cups UNBLEACHED, ALL PURPOSE FLOUR
2 tsp. SUGAR
2 tsp. BAKING POWDER
1/2 tsp. BAKING SODA
3/4 tsp. SALT
1/2 tsp. cinnamon
1/4 Cup (1/2 stick) UNSALTED BUTTER
1/3 Cup Coarsely ground PISTACHIOS NUTS (shelled, unsalted)
1 Cup HEAVY CREAM
1 TBS. ROSE WATER
2 TBS. ROSE PETALS, cleaned and finely shredded. NO PESTICIDES.
ICING
1 Cup CONFECTIONERS SUGAR
3 TBS. ROSE WATER
1 TBS. RED CURRENT JELLY
Pre - heat the oven to 425 degrees. In a large bowl, combine the flour,
sugar baking powder, baking soda, salt and cinnamon. Cut in the butter and mix
until coarse crumbs form. Stir in the pistachios.
In a separate bowl, combine the cream and the rose water. Stir in the
shredded rose petals. Add the rose mixture to the dry ingredients. Stir until a
soft dough forms. Drop dough by the teaspoonful onto an ungreased baking
sheet. Bake 10 to 12 minutes, or until golden brown.
Prepare the icing. In a small bowl, combine the powdered sugar, rose
water and the red current jelly. Whisk until smooth. Add another teaspoon of rose
water if the mixture is too thick. Drizzle over the warm scones. Serves 24.
ROSE PRODUCT SOURCES (Please mention OldFashionedLiving.com when contacting.)
* Rose petal tea, hand decorated rose sugar cubes, hand made embossed oval
rose white chocolate mints, handmade rose theme place cards: REVA PAUL (212) 722-0486
Rose Water: DEAN AND DELUCCA (212) 226 6800
Edible Roses: 1-323-278-9750
Wishing you Happy TEA TRAVELS (TM)! Ellen Easton
About the Author:
Ellen Easton, author of TEA TRAVELS(TM), TEA PARTIES and Good $ense For $uccess(TM) published by RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256: (212) 722-7981,is a consultant and designer of related products, to the hotel, food
service ,special event and retail industries. She is also available for speaking engagements. Please
contact her for more information.
No copyrighted materials may be reproduced in any other format, now known or unknown, without prior written permission by Ellen Easton/ RED WAGON PRESS.
All copyrights and trademarks remain the sole property of Ellen Easton/ RED WAGON PRESS with all rights reserved. (212) 722-7981
More of Ellen's Articles:
Planning a Tea Menu
FAQ About Afternoon Tea
A Spring Tea Menu
Tea and Silver
Tea at the Holidays
Understanding Tea Time Service
The Afternoon Tea Gown
The History of Chocolate
A Summer Rose Tea
Etiquette Faux Pas
