In winter time there usually is one teatime by the fireplace.
Yesterday was that day.
A day not too cold, but just right to sit for awhile and nibble.
There was a bit of sipping too, tea in fact.
A lovely tea from India called Sungma Organic Musk, a second flush 2018 Darjeeling.
An old family quilt served as a tablecloth.
Vintage teaware is my delight.
And a painting of roses, a bouquet from France.
The nibbles were egg salad, always my favorite, and toasty hot mushroom on toast.
Then a carrot cupcake with chocolate hearts on top,
a definite nod to the upcoming Valentine's.
What inspired me to make teatime in the middle of the week you say?
This old recipe box I have had sitting on my shelf for years.
One of my favorite tea sandwiches comes from this box;
so I decided there must be more to explore.
So from time to time I will share a recipe as I try them.
Today was Hot Mushroom and I loved it.
The box comes from the very first time I went to afternoon tea many years ago.
A friend took me to the lunchroom of the Palo Alto Auxiliary at the Allied Arts Guild
in Menlo Park, California. The lunchroom was a non-profit project to maintain beds
for children at the Children's Hospital at Stanford University.
The Recipe for Hot Mushroom tea sandwiches:
2 cups chopped mushrooms, do not chop fine
2 green onions including some of tops, chopped
1/4 cup butter
1/2 teaspoon salt
1/4 cup flour
white wine
1/3 cup sour cream
Saute mushrooms and onion in 1/4 cup butter.
Cook about 2 minutes.
Add flour and cook 2 more minutes.
Combine mushroom juice with white wine to make 1 cup liquid,
add and cook 3 minutes. Cool. Add sour cream.
Spread on toast and broil.
My toast was cut with a heart cookie cutter,
but you cut the bread any way you would like.
Enjoy!
Take an afternoon off in the middle of the week
and have tea.
Take an afternoon off in the middle of the week
and have tea.