LINK: post birthday celebration #7
This is finally the last birthday celebration for the year.
Amanda, Baby G, and I met up for afternoon tea to celebrate not just my birthday but also Baby G’s.
We opted for the fall harvest tea experience since it’s seasonal.
The place settings are so dainty and pretty.
Prelude: champagne, ginger peach organic loose leaf tea, freshly baked currant scone with house-made raspberry preserves, clotted cream, and lemon curd.
Starters: butternut squash soup
Tea sandwiches:
- roasted sweet potato, beat and goat cheese with pesto
- beet dyed deviled egg with dijon mustard
- turkey on pumpernickel with herbed cream cheese, arugula, and cranberry relish
- crisp cucumber with dill cream cheese, capers and lox
- puff pastry with bleu cheese, bacon, fig, and honey
- seasonal berries and brown sugar
Finale:
- chocolate pecan mini tart
- red wine poached pear and almond cream on a cookie dough crust
- pumpkin cheesecake with gingersnap cookie crust
I ate everything except the desserts. I’m not really into sweets but I love savory. I even finished my tea.
I still think that the afternoon tea we had in the Maldives was better. But I really want to try high tea in the UK. That is still on my bucket list. We only got to go to one Michelin restaurant when we were in London due to time constraints.
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