Where to go…where. Plus classic but simple specialty menu.
For your restaurant or residence this season. Cheers.
The Menu Shoppe tries to distill spirits of the season.
In Washington DC, most of the well known luxury venues feature a Christmas tea. The Hay-Adams hosts a classic tete-a-tete and for the tots too. Other DC hosting holiday tea include: The Willard, the Mayflower, The Ritz-Carlton,
The Jefferson, and unique venue as Hillwood Museum ( former Merriwether Post residence ).
Also the National Cathedral hosts afternoon tea tours On Tuesday-Wednesday afternoons. A tour explores all the art, architecture andhistory, then rejoins for refreshments in the St. Paul Room, with stunning views.
In NYC, likewise, all the best hotels feature an afternoon tea– whether the Plaza or Pierre—or countless other prime posts. A unique spot is Lady Mendl’s Tea Salon at the Inn at Irving. Seeking to
re-create salon of the Gilded Era, and features a five-course tea menu. Reservations only. The houseman will take your gloves and cape.
The St. Regis Atlanta features a classic tea for guests from of all ages. A sought-after annual rite, this season’s menu includes: Vanilla PannaCotta with Pepperment Gelee, Snowflake Shortbread, and Double Chocolate Sea Salt cookies. For other fine Southern tradition, visit Savannah and their annual Hour Tour and Victorian Tea.
San Francisco also features a trove of well known hotels and annual eventing. The Palace, The St. Francis, or the Fairmont that features a Nutcracker tea for the young ones. Perhaps best loved is the Teddy Bear Tea at the Ritz.
…for the young and young-at-heart.
And a few classic recipes…
2 cups all purpose flour
1/3 cup packed dark brown sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
6 tablespoons (3/4 stick) chilled butter, cut
1/4 cup milk
1 large egg
3 tablespoons light unsulfured molasses
1 teaspoon vanilla extract
2/3 cup raisins
Preheat oven to 375°F. Lightly grease baking sheet. Blend first 6 ingredients in processor. Add butter and process until mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in large bowl. Add flour mixture and raisins; stir gently until dough forms. Gather dough into ball. On lightly floured surface, press dough into 1-inch-thick round.
Cut round into 8 wedges. Place on prepared baking sheet.Bake until toothpick inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.
2 5 1/2-ounce logs soft fresh goat cheese
1/2 cup chopped watercress leaves
16 thin slices cinnamon-raisin, date or whole wheat sandwich bread, crusts trimmed
5 tablespoons (about) unsalted butter, room temperature
3/4 cup finely chopped toasted pecans Watercress sprigs (for garnish)
Mix cheese and chopped watercress in medium bowl. Season as wished. Spread mixture evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter. Trim with watercress sprigs.
Read More http://www.epicurious.com/recipes/food/views/Goat-Cheese-and-Watercress-Tea-Sandwiches-102121#ixzz1fKpK0o91
If it’s on the menu…the Menu Shoppe has it covered.
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