Victoria Teatime Bliss 2012

Serenity is a solitary cup of tea; pleasure is sharing it with another.” Among all evocative words, most treasured are these: Come for tea. Inscribed by hand on the finest vellum, typed on sturdy cards, or simply spoken, this invitation prompts lovely thoughts of time cherished in the company of someone dear, tasty morsels to enjoy, and the bracing warmth of hot tea steeped to perfection and poured by a loving hand from a favorite pot into porcelain-thin cups. Tea is probably the most versatile and intriguing beverage. Its origins are rooted in ancient history; it is available in countless blends and flavors; it can be served hot or cold; it can claim medicinal properties; and it inspires tranquility and relaxation. Making tea is simple, but serving it can be as complex as one…

MANAGING THE MENU The heart of any get-together is always the food, regardless of the reason for the gathering. After compiling a list of invitees, pull out your favorite magazines and cookbooks, and start planning a list of treats. Opt for foods that fit your theme or that highlight the season. Will you be hosting an afternoon tea? Make a menu of light treats, including cool sandwiches such as chicken salad, cucumber, or egg salad. Although it is hard to find someone who doesn’t love a gooey hot-fudge sundae, a tea party is not usually the best setting for such a decadent, but messy, dessert. Choose seasonal fruits to serve in desserts—or alone. Also, try to include at least one item that is extra special—perhaps a dish your guests would not…

NAPKINS Watch for the hostess to unfold her napkin and place it in her lap; this is a signal for guests to follow suit. If the table linens are smaller tea napkins, unfold your napkin entirely, and place it on your lap. Dinner napkins should be folded in half, with the fold facing the body. Napkins should not be placed on the table again until the end of the tea or the meal. Again, the hostess will be the first to do so, which is a silent indication that the tea has concluded. PROPER STIRRING After sugar or milk has been added to your tea, stir quietly—no clinking of the spoon against the sides of the cup. Then place the spoon on the saucer, behind the cup. As with napkins, once it is…

Even little girls know that you cannot host a proper tea party without the correct accessories. From an early age, we realize there are basic necessary tea wares and that imagination will take us only so far. The experience of tea is made finer not only with pretty teacups but also with a seemingly endless supply of accoutrements. And because a complete tea service suitable for anyone past the age of 6 is hard to find all in one box, putting together a collection worthy of an adult can be intimidating. From strainers to caddies to sugar tongs, the options seem endless. But once you have the essentials in your cabinet or displayed in your dining room, the rest will fall easily into place. First and foremost, a teakettle is a convenient…

A savvy hostess is keenly aware of the importance of serving teas that pair well with the various items on her afternoon-tea menu. Offering a selection, perhaps a different one with each course, allows guests to sample infusions that may not be familiar to them. It is always prudent to prepare and taste new teas a few days in advance in order to refine steeping methods and to verify that the beverages will, indeed, complement the foods you plan to serve at your gathering. Here are some guidelines for making a perfect pot of tea: START WITH GOOD WATER. If tap water is suitable for drinking, then it is suitable for making tea. If this is not the case, using bottled spring water is an alternative. HEAT THE WATER TO THE DESIRED TEMPERATURE…

Chilled Spring-Pea Soup Makes 5 servings 2 tablespoons butter 1 cup chopped onion 6 cups vegetable stock 1 potato, chopped 1 1/2. pounds green peas 1/2 cup heavy cream 2 teaspoons chopped basil 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup crème fraîche 2 teaspoons milk Garnish: 1/4 cup green peas, 1 (1-ounce) package pea tendrils 1. In a large stockpot over medium heat, melt butter, and cook onion until translucent. Add stock and potato; boil until potato is soft, about 10 minutes. Add peas, cream, basil, salt, and pepper, and simmer for 5 minutes. 2. In the work bowl of a food processor, puree mixture in batches, until a smooth, velvety consistency is reached; strain through a fine-mesh sieve. Chill for 30 minutes. 3. In a small bowl, whisk together creme fraiche and milk. Pour mixture into a squeeze bottle. To serve, ladle…