Blogging in Myrtle Glen

Since those little bite sized shrimp tarts were such a hit, and several guests asked for the recipe (which I sent via email), I decided to post it here

A few months ago, I hosted a Garden Tea Party to raise money for the local community garden.

It was so much fun getting everything ready to be just perfect for this event.

my bike

I hung different tea-cup posies along the path to the back porch. Several ladies examined them very closely to find out how I have done it:
I used the different china tea cups and saucers from my collection, added water and flowers, and crossed ribbons under the saucers to tie them up on shepherd’s hooks and tree branches.  I did add a dab of hot glue at the bottom of the saucers to secure the ribbons.

tea-cup posie

The different sitting areas throughout the garden were prepped with table cloths and cut flowers

sit down and relax

and the guests were greeted with Tea-Champagne:

Pour  jasmine infused ice green tea to a champagne flute and
top off with Prosecco.
Add a fresh raspberry and a mint leave as garnish.

Tea in the Garden

The house bar was transformed to tea bar with an assortment of flavored tea bags, diverse sugars and of course hot water, as well as iced tea, soda and fresh coffee for the non tea drinking guests.

tea bar

A tea party is not complete without cucumber sandwiches and petit-fours

Tea in the Garden

I calculated 6 to 8 sandwiches per person. Besides the cucumber sandwiches with cream cheese and dill, we had chicken salad with cranberries and pecans on whole wheat and ham & cheese on freshly baked croissants.

For the blueberry and the cranberry scones I offered homemade strawberry jam and my favorite Devonshire Cream:

4 oz. mascarpone
1 cup  heavy whipping cream
1 teasp vanilla extract
1 or 2 tablesp white sugar
optional: zest of lime or lemon
beat it all until it looks like soft whipped cream

As dessert there were the petit-fours, brownie bites and  chocolate decorated strawberries with flavored sour cream:

I mixed 1 cup Sour Cream,
1/2 cup brown sugar and
2 tablespoons Cointreau.

For background music I decided on Rondo Veneziano, an Italian chamber-music orchestra, specializing in Baroque music with a modern rhythm, and as intermission I asked a friend to recite the Ballad ‘The Wreck of the Hesperus’ by Henry Wadsworth Longfellow.

Tea in the Garden

It sure was a perfect Tea in the Garden party

Kumquat season is almost here. I am picking the first ripe ones on my morning strolls through the garden, I love my Kumquats!
The Meiwa variety has large, round fruits, very sweet and juicy, best for eating right off the little tree.
The Nagami variety has the well-known tart, oblong fruits. Those I use to make Marmalade, Chutney and Liqueur.

Nagami Kumquat

The Kumquat trees are the easiest of citrus trees, grow them in full sun and they are happy. Kumquat are naturally small trees, so they are well suited as a container plant. The tree goes somewhat dormant during the cold months and are hardy to 26F ( I was told even to 18F, but it never got THAT cold in Central Florida). The are pest free, except for Leaf Miners, but besides making the leaves look ugly, they don’t seem to hurt the tree.
Eat the entire fruit, the peel is sweet and the flesh is tart.

Here is my Kumquat Marmalade Recipe:

8 cups kumquat

1 Meyer lemon

about 8 cups sugar

2 shot glasses Triple Sec, or Cointreau (optional)

Slice each Kumquat into half, squeeze the seeds out, and cut the Kumquats into thin slices.
Cut the Lemon in quarters, remove the seeds, and cut into thin strips (I use the veggie grater), add all to the Kumquats, peel, flesh and juice.
Add enough water to cover the fruit and let sit overnight in a cool place. Next day bring the fruit and water to a boil and simmer gently until the fruit is tender, about 2 hours.

Measure the mixture and add an equal amount of sugar. Bring to a boil and cook slowly until the jellying point is reached, this should take about 30 minutes.

Add the orange flavored liquor, bring to a quick boil.

Fill the hot marmalade into sterilized  jars and seal with your favorite method.

Change the flavor:

Omit the Alcohol and add chopped red hot chili peppers. This tastes yummy with crackers and cheese, as dip for stuffed jalapenos or as condiment with Thai foods.