Mother's Day is tomorrow and you may be preparing to pamper your mother with a lovely brunch and tea. My favorite way to display and serve finger sandwiches and sweets is on a tiered serving plate. Here are a few tips to make your "plain" tea time instantly into something memorable, simple, and creatively beautiful. Let's take a moment to talk about garnishing your tea tray.
Shape, Color & Type
* One way to dress up a tray is to use different breads and sandwich shapes. This way you can enhance the appearance of your tea tray even without garnishing. Squares, long rectangles, triangles (I use a cookie cutter for making cute kids sandwiches, heart shapes, etc.) and a variety of breads - white, pumpernickel, rye, herb, and mini croissants (great for chicken & tuna salad).
Sandwich Garnishing Ideas
* My favorite is growing my own herbs and edible flowers (nasturtians). Right now I have pots of violas on my back porch waiting to be snipped and added to the tea tray for today's tea. Flat parsley leaf is nice too - place one leaf on an open-faced sandwich.
* Dried parsley mixed with sesame seeds/basil/lemon zest - sprinkle on edges of the chicken salad.
* Pecan halves - just place one on an open-faced sandwich.
* Cucumber - can be shredded, sliced, diced, quartered or triangle shape, sprinkle with lemon pepper.
* Watercress.
* Olive slice - green or black olives, sliced and sprinkled with lemon pepper or paprika.
Dessert Garnishing Ideas
* Drizzle melted white or dark chocolate over dessert bars, cookies and cake slices. It adds a touch of pizazz with very little effort or heavy frosting.
* Dip half a cookie into melted white chocolate.
* If you use whipped cream on your dessert, sprinkle a little cocoa, turbinado sugar, cinnamon or lemon zest curls on top.
* Use a raspberry or blueberry in place of frosting.
* Try dusting a piece of cake or mini bundt cake with powdered sugar instead of frosting.
Flowers & Leaves for Garnish
* Wash all flowers and leaves well. Use them sparingly. Some of my favorites are geranium leaves, lemon leaves, rosemary, lavender, violas & nasturtiums from my own garden.
* Mini carnations, statice and baby's breath add a bit of color and turn your plain tray into WOW.
Place a mini carnation on top of a geranium leaf and place that combo around the sandwiches. Use 2 or 3 for best effect.
* Just remember to let your guests know which are edible or inedible flowers and foliage. If a flower is on top of a sandwich, it is best if it is edible. It's amazing how well-placed flowers and foliage around the sandwiches and desserts adds class and beauty to your tea tray.
Enjoy and Happy Mother's Day!
Saturday, May 12, 2012
Wednesday, May 9, 2012
Sunday, May 6, 2012
Eat, Drink & Be Merry continued
My personal recommendation is that for business dining occasions, it's best to avoid finger foods - fried chicken, corn-on-the-cob, messy sandwiches - and keep to a menu which can be tackled with utensils. Here's a few more tips:
1. Steer your conversation to topics that won't cause others to feel uncomfortable or squeamish. "Politics" and "religion" might lead to an argument; and an account of your recent surgery or illness might make someone ill. Talking about weight, pregnancy & birthing highlights, costs of clothing, etc. are equally discouraged.
2. The waitstaff deserves your respect and an occasional "thank you" especially for extra service. You need not offer thanks for every service. I will soon be posting a blog about tipping, so stay tuned.
3. If you drop a fork or piece of food, it's best you don't make even the slightest scene. Casually scoot the article to an out-of-the-way spot, and, if convenient, quietly retrieve it after the meal.
4. Never move your own dishes or stack them. This is to be left for the server to do.
5. Toothpicks should not be used in public.
6. After being served what to you might be a "tricky" food (example: lobster, artichoke) either slow down and notice how others proceed, or request guidance from a nearby acquaintance. Most people are pleased and able to provide instructions.
7. Most foods are cut and eaten using the knife and fork. Unless your host decrees otherwise, only at picnics do chicken, french fries, etc. become finger foods. Strawberries, grapes, other fruits, and olives are most often eaten using the fingers.
8. Spaghetti should be wound around the tines of the fork. The key is to leave no ends hanging that need to be sucked into the mouth.
Practice good eating habits at home so you will be feeling like an expert when attending a business function. Relax and enjoy!
1. Steer your conversation to topics that won't cause others to feel uncomfortable or squeamish. "Politics" and "religion" might lead to an argument; and an account of your recent surgery or illness might make someone ill. Talking about weight, pregnancy & birthing highlights, costs of clothing, etc. are equally discouraged.
2. The waitstaff deserves your respect and an occasional "thank you" especially for extra service. You need not offer thanks for every service. I will soon be posting a blog about tipping, so stay tuned.
3. If you drop a fork or piece of food, it's best you don't make even the slightest scene. Casually scoot the article to an out-of-the-way spot, and, if convenient, quietly retrieve it after the meal.
4. Never move your own dishes or stack them. This is to be left for the server to do.
5. Toothpicks should not be used in public.
6. After being served what to you might be a "tricky" food (example: lobster, artichoke) either slow down and notice how others proceed, or request guidance from a nearby acquaintance. Most people are pleased and able to provide instructions.
7. Most foods are cut and eaten using the knife and fork. Unless your host decrees otherwise, only at picnics do chicken, french fries, etc. become finger foods. Strawberries, grapes, other fruits, and olives are most often eaten using the fingers.
8. Spaghetti should be wound around the tines of the fork. The key is to leave no ends hanging that need to be sucked into the mouth.
Practice good eating habits at home so you will be feeling like an expert when attending a business function. Relax and enjoy!
We all have to eat & drink - let's be civil!
A positive business dining experience is an important skill to master. The goal is to be familiar with dining etiquette so you won't have to focus on it, rather focus on the purpose of the business dining occasion. Dinner poise is one more indication of your education. Modern rules are designed to help you show consideration for others and to make eating together an enjoyable, comfortable occasion. Excessive strictness, however, appears to no longer be the norm, but I promise that inappropriate table manners will be remembered! Here are a few quick suggestions:
1. If you are unsure how to proceed with a dish or which spoon to use, wait a few moments. Someone else at the table will likely initiate the action and you may then nonchalantly follow suit (unless you are the etiquette consultant...and then everyone is watching you...).
2. The rules governing the use of flatware are: start from the outside fork or spoon and work in as each course is served; keep used flatware on the plate, not on the tablecloth; place the knife and fork side by side on your plate to indicate to the waiter when you have finished your meal.
3. You may find a finger bowl on the table at very formal restaurants, which may appear before or after the meal. Dip only your fingers into the water and dry them with your napkins below table level.
4. Place your napkin on your lap shortly after being seated. Unfold it to a comfortable size (usually so that it is still folded in half) and use it as needed to remove crumbs from your mouth before drinking. When finished, place it unfolded to the left of the plate.
5. Bread or rolls should be broken into only the size of one bite and then that piece buttered. Do NOT make a "butter sandwich" nor use a roll to wipe a plate.
6. Be seated and unseat yourself quietly, and always from the right of the chair.
7. Excuse yourself if you leave the table for any reason.
8. Maintain good posture. Don't support yourself with your elbows. An elbow on the table is permissible before and after the meal and between courses, but not while eating.
9. When wearing lipstick blot your lips in private before dinner to avoid getting lipstick on the water or wine glasses.
10. Refrain from reaching across someone. If an item is not within reach, politely ask for it to be passed.
11. To ask for something to be brought, or to request a change in improperly prepared food, firmly yet politely address the waiter or attendant without bringing your request to the attention of other diners.
12. Don't slurp, smack your lips or speak with food in your mouth. These errors are more common than you think. Accidental slurping or spilling is easily handled with a quiet apology.
13. Drink slowly and noiselessly after sweeping your lips with your napkin to remove particles that may stick to the glass.
14. The soup spoon is moved away from the body during formal dinners. To extract the last bit of soup tilt the bowl slightly away from you and spoon it out. Then rest the spoon in the bowl or on the plate under it.
15. Eat the main course using the larger fork and knife. To learn more about the American or Continental methods of dining, please ask for a consultation with me - Tea 101 to the rescue!
16. To remove pits or bones from your mouth, cup your fingers to hide the food, bring the napkin to the mouth, and place particles discreetly on the side of your plate.
17. Never spit out food that's TOO hot. Strategically and calmly take a drink.
18. Drenching food with salt & pepper, catsup or other bottled sauce can be viewed as an insult.
19. First transfer pats of butter (using a fork) or jams/jellies (using a spoon) to your plate, then spread them onto your breads using the butter knife provided with your table setting.
20. Stirring or mashing food on your plate is offensive. A baked potato is generally eaten as it is forked from the shell.
These are just a few of the tips I have to share - more to come on eating fried chicken, corn on the cob, spaghetti and using toothpicks!
1. If you are unsure how to proceed with a dish or which spoon to use, wait a few moments. Someone else at the table will likely initiate the action and you may then nonchalantly follow suit (unless you are the etiquette consultant...and then everyone is watching you...).
2. The rules governing the use of flatware are: start from the outside fork or spoon and work in as each course is served; keep used flatware on the plate, not on the tablecloth; place the knife and fork side by side on your plate to indicate to the waiter when you have finished your meal.
3. You may find a finger bowl on the table at very formal restaurants, which may appear before or after the meal. Dip only your fingers into the water and dry them with your napkins below table level.
4. Place your napkin on your lap shortly after being seated. Unfold it to a comfortable size (usually so that it is still folded in half) and use it as needed to remove crumbs from your mouth before drinking. When finished, place it unfolded to the left of the plate.
5. Bread or rolls should be broken into only the size of one bite and then that piece buttered. Do NOT make a "butter sandwich" nor use a roll to wipe a plate.
6. Be seated and unseat yourself quietly, and always from the right of the chair.
7. Excuse yourself if you leave the table for any reason.
8. Maintain good posture. Don't support yourself with your elbows. An elbow on the table is permissible before and after the meal and between courses, but not while eating.
9. When wearing lipstick blot your lips in private before dinner to avoid getting lipstick on the water or wine glasses.
10. Refrain from reaching across someone. If an item is not within reach, politely ask for it to be passed.
11. To ask for something to be brought, or to request a change in improperly prepared food, firmly yet politely address the waiter or attendant without bringing your request to the attention of other diners.
12. Don't slurp, smack your lips or speak with food in your mouth. These errors are more common than you think. Accidental slurping or spilling is easily handled with a quiet apology.
13. Drink slowly and noiselessly after sweeping your lips with your napkin to remove particles that may stick to the glass.
14. The soup spoon is moved away from the body during formal dinners. To extract the last bit of soup tilt the bowl slightly away from you and spoon it out. Then rest the spoon in the bowl or on the plate under it.
15. Eat the main course using the larger fork and knife. To learn more about the American or Continental methods of dining, please ask for a consultation with me - Tea 101 to the rescue!
16. To remove pits or bones from your mouth, cup your fingers to hide the food, bring the napkin to the mouth, and place particles discreetly on the side of your plate.
17. Never spit out food that's TOO hot. Strategically and calmly take a drink.
18. Drenching food with salt & pepper, catsup or other bottled sauce can be viewed as an insult.
19. First transfer pats of butter (using a fork) or jams/jellies (using a spoon) to your plate, then spread them onto your breads using the butter knife provided with your table setting.
20. Stirring or mashing food on your plate is offensive. A baked potato is generally eaten as it is forked from the shell.
These are just a few of the tips I have to share - more to come on eating fried chicken, corn on the cob, spaghetti and using toothpicks!
Monday, April 30, 2012
Cucumber Garden Vegetable Tea Sandwiches
Found this yummy recipe in Tea Time Tidbits and Treats for your Spring tea time pleasure! Enjoy!
Cucumber Garden Vegetable Tea Sandwiches
1 8 oz. pkg cream cheese, softened
1/2 C. sour cream
1/2 C. carrot, shredded
1/2 C. zucchini, shredded
1 T. fresh parsley, chopped
1/2 t. seasoning salt
1/2 t. garlic powder
dash of pepper
1/2 C. water chestnuts, drained & chopped
1 cucumber, thinly sliced
butter
8 slices dark rye or dill rye bread
Combine cream cheese, carrot, zucchini, parsley, salt, garlic powder, pepper and water chestnuts. Add enough sour cream to desired spreading consistency.
Butter a slice of bread. Spread cream cheese mixture on bread slices. Trim off crusts and cut into desired shapes - long rectangles, squares, triangles, etc. Top with a cucumber slice. Enjoy!
Makes about 32 tea sandwiches.
Cucumber Garden Vegetable Tea Sandwiches
1 8 oz. pkg cream cheese, softened
1/2 C. sour cream
1/2 C. carrot, shredded
1/2 C. zucchini, shredded
1 T. fresh parsley, chopped
1/2 t. seasoning salt
1/2 t. garlic powder
dash of pepper
1/2 C. water chestnuts, drained & chopped
1 cucumber, thinly sliced
butter
8 slices dark rye or dill rye bread
Combine cream cheese, carrot, zucchini, parsley, salt, garlic powder, pepper and water chestnuts. Add enough sour cream to desired spreading consistency.
Butter a slice of bread. Spread cream cheese mixture on bread slices. Trim off crusts and cut into desired shapes - long rectangles, squares, triangles, etc. Top with a cucumber slice. Enjoy!
Makes about 32 tea sandwiches.
Friday, April 20, 2012
Simple Steps to Better Tea
For anyone in the "tea world" you will be familiar with the name Bruce Richardson. He is a tea guru and someone I follow faithfully (theteamaestro.blogspot.com) and read faithfully (The Book of Tea, Benjamin Press 2011). In the March/April 2012 Tea Time magazine, Richardson gives seven simple steps to set you on the right path to making good tea.
I am asked occasionally if water for tea can be heated in a microwave or a coffeemaker. The plain answer is yes, however, as Mr. Richardson asks, the leading question to the inquirer is...does the use of a microwave add to your sense of ritual? In today's hurry-hurry-rush-rush society we need to consider transforming tea making from a utilitarian chore back to a honored ritual. If you are a tea novice, here are a few simple steps to set you on the right path to making good hot tea.
1. Teakettles and teapots are not the same. This may sound basic, but both utensils are necessary to making a good pot of tea. And a microwave does not replace a teakettle! You can control the temperature of water only with a stove-top kettle or an electric kettle.
2. Coffeemakers are not designed to make tea. Tea takes time to steep, and coffeemakers are unable to perform that task. Be aware that the oils in coffee will contaminate a vessel after one use and forevermore negate the possibility of making good tea in that container.
3. Collect teapots in various sizes. Consider expanding your teapot collection to include a variety of teapots - I use my English or traditional Western teapots for making black tea. Asian iron and clay pots hold heat well and are the pots of choice for making green, oolong and white teas. Teapots are also conversation sparks!
4. Try various tea suppliers. Just like parents who want to talk about their children, tea merchants are eager to share the pedigrees of their teas, brewing techniques, water temperatures and tasting notes.
5. Be sure your tea is fresh. If your tea has been shelved more than nine months, leave it for some else. Buy in small quantities, and buy often.
6. Store your tea at home in an airtight container. Tea is like a sponge. Keep it away from odors, heat, moisture and light. Don't store tea in the freezer, and store only green teas in the refrigerator.
7. Water temperature is key to brewing great tea. When it comes to water temperature, just remember - the blacker the tea, the hotter the water. General guidelines are as follows:
white tea - 165 degrees
green tea - 175 degrees
oolongs - 200 degrees
blacks and herbals - 212 degrees
Placing a small amount of hot water in the teapot first to warm it is always good, but be sure to discard that water before adding the tea leaves and the final water.
I am asked occasionally if water for tea can be heated in a microwave or a coffeemaker. The plain answer is yes, however, as Mr. Richardson asks, the leading question to the inquirer is...does the use of a microwave add to your sense of ritual? In today's hurry-hurry-rush-rush society we need to consider transforming tea making from a utilitarian chore back to a honored ritual. If you are a tea novice, here are a few simple steps to set you on the right path to making good hot tea.
1. Teakettles and teapots are not the same. This may sound basic, but both utensils are necessary to making a good pot of tea. And a microwave does not replace a teakettle! You can control the temperature of water only with a stove-top kettle or an electric kettle.
2. Coffeemakers are not designed to make tea. Tea takes time to steep, and coffeemakers are unable to perform that task. Be aware that the oils in coffee will contaminate a vessel after one use and forevermore negate the possibility of making good tea in that container.
3. Collect teapots in various sizes. Consider expanding your teapot collection to include a variety of teapots - I use my English or traditional Western teapots for making black tea. Asian iron and clay pots hold heat well and are the pots of choice for making green, oolong and white teas. Teapots are also conversation sparks!
4. Try various tea suppliers. Just like parents who want to talk about their children, tea merchants are eager to share the pedigrees of their teas, brewing techniques, water temperatures and tasting notes.
5. Be sure your tea is fresh. If your tea has been shelved more than nine months, leave it for some else. Buy in small quantities, and buy often.
6. Store your tea at home in an airtight container. Tea is like a sponge. Keep it away from odors, heat, moisture and light. Don't store tea in the freezer, and store only green teas in the refrigerator.
7. Water temperature is key to brewing great tea. When it comes to water temperature, just remember - the blacker the tea, the hotter the water. General guidelines are as follows:
white tea - 165 degrees
green tea - 175 degrees
oolongs - 200 degrees
blacks and herbals - 212 degrees
Placing a small amount of hot water in the teapot first to warm it is always good, but be sure to discard that water before adding the tea leaves and the final water.
What I've Learned: "Remember that You're Onstage" | Politics & Personalities | Washingtonian
What I've Learned: "Remember that You're Onstage" | Politics & Personalities | Washingtonian
I know Pamela Eyring and she is my mentor. I recommend her as an example and great read, too! You would love meeting her!
Bobbi Graves
I know Pamela Eyring and she is my mentor. I recommend her as an example and great read, too! You would love meeting her!
Bobbi Graves
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