Recipe: cream scones
I hope everyone who celebrates Thanksgiving had an enjoyable day. Ours was fairly low key as Thanksgiving goes, although I was probably cooking and baking as much as the next person – or more. It’s not so much the food as the thanks that are most prominent in my mind on Thanksgiving. I’m thankful, so thankful… for my life and all of the wonderful family and friends who populate it. And when I say life, I mean all of it – I’m referring to the joy of waking each day and knowing I’m here to make the most of it because there is no other way to live in my book (that book being the Rules of Jen, which isn’t published… it’s just in my head, you know). The winds were howling and hammering at our house on Thursday and driving to and skiing in ground blizzards didn’t appeal to us, so we stayed home and had sushi for dinner. Last year there was enough snow on the ground to make for a lovely walk with the dog. This year, Kaweah was perfectly content snuggling up on the couch with the occasional treat and belly rub for good measure.
last year’s thanksgiving walk
very thankful for these two
As for Black Friday, I avoided shopping altogether. I hate shopping in general because I feel like my time could be better spent doing something else rather than looking for
I scoured three thrift stores in Louisville (with Manisha) and Boulder in search of tea cups and saucers. The treasures one can find at a thrift store are many. These are items that someone doesn’t want, but someone else could use. I like that idea. I hate waste. Why the hunt for tea cups and saucers? Well, last month I had treated Manisha to afternoon tea at The Brown Palace in Denver after a meeting we had with the Denver Botanic Gardens.
which tea to order…
Our first reaction was to say, “oooh!” and “ahhh!” at the beautiful little pastries, tea sandwiches, scones, and tea. Then, as any food-obsessed pair of friends would do, we began to analyze every bite. We whispered to one another:
“That must be cream cheese.”
“Yes, but that curry is weird.”
“You know, we could totally do this ourselves!”
And the wheels began to turn. Certainly, we could put on our own tea, no? We could put on a better tea. Manisha recalled one of Lisa’s blog posts on a bridal shower tea she and her family threw. Oh that was gorgeous and Lisa’s tea had some fantastic ideas. Wouldn’t it be nice to put on a tea for our gals? Why, yes indeed!
campari, prosecco, fresh squozen orange juice, orange peel curls
Tea appeals to me not for the tea, but for all of the little foods. I am quite fond of little foods and tiny servings. And variety. Variety is the spice of life (I say this all the time, I don’t know where I got it from). Afternoon tea is a great excuse to make all manner of sweet and savory bites for your guests. But what makes me happier than making all of this food is watching the people I care about dig into it. We call people with good appetites who enjoy eating and can appreciate good food “good eaters”. I think all cooks love a good eater. I can’t tell you how much it makes me smile when I see Erin’s eyes light up at the sight of chocolate.
we hadn’t even finished putting everything on the table
it’s not a tea without scones (also pictured: chocolate chip banana bread)
chocolate mousse, fresh fruit
salmon sandwiches, chutney and cucumber sandwiches, cocktail samosas, chocolate macarons
The day before Thanksgiving, Manisha taught me to make cocktail samosas. I’m a whore for any “dumpling”-esque savory food – essentially a dough filled with vegetables or meat: samosas, pot stickers, ravioli, empanadas, and the list goes on. Manisha’s samosas are different from traditional samosas. Cocktail samosas have a delicate and thin pastry shell and are quickly devoured in two or three dangerously easy bites. In my opinion, they’re so much better! That could very well be my bias though. Manisha has never made anything that I didn’t like. She arrived at my house on Saturday with about four dozen cocktail samosas. Half of them potato and the other half chicken. Both types are phenomenally addictive. There will be a post on those adorable savory pastries soon enough.
waiting for teas to steep
a full table
nichole pours her tea
cucumber sandwiches with cilantro-mint chutney
salmon sandwiches with dill and capers
chicken salad puffs (I got this idea from Lisa)
cocktail samosas (chicken and potato) with tamarind-date chutney, cilantro-mint chutney (Manisha)
crostini with sweet onion dip (recipe from my good friends White On Rice Couple)
black currant cream scones
chocolate chip banana bread
apricot bars (Kitt’s mom)
chocolate macarons with chocolate-espresso ganache
chocolate mousse cups
digestive cookies (Drea)
lemon curd (Nichole)
clotted cream (Drea)
assorted loose teas from everyone
Whew! That was a huge amount of work, but it was worth it and so much fun! I had extraordinary help from my one and only fella. In between all of the work he had to get done (science doesn’t stop for holidays) Jeremy cleaned the house before the party, taste tested everything I made and gave me constructive feedback (hey – anyone can eat food, but I have standards to maintain), washed the parade of dirty dishes, mixed mimosas for the ladies, kept track of steeping teas (he is our tea and coffee expert), kept Kaweah from goosing guests with her wet nose from under the table, cleared dishes, and was generally as incredible as ever. He even sat down with us briefly to enjoy some pastries, mimosas, and tea before the conversation got too giggly and ridiculous. I know no better awesome than he.
nichole’s beautiful tea pot
Believe it or not, I had the presence of mind to shoot one of the recipes I made for the tea in the midst of three days of prep. Scones. I hadn’t tackled scones at elevation before. I figured they would be easy enough. Right? Right?!
a little sugar in the dough
add dried black currants
**Jump for more butter**