A Wedding Tea

savory tea offerings

We had the most perfect weather on Saturday. A very special Saturday I have been planning and baking for for what seems like months. The morning was spent assembling tea sandwiches and snacks and organizing all the food for a most lovely "afternoon tea wedding" reception.

Serving pieces organized and ready to go

The morning was filled with non-stop baking and topping and filling preparations.

 

 

 

 

 

marmite butter bread stacks

 

 

savoy scones

 

 

Cucumber and watercress sandwiches with dill cream cheese and butter

At the wedding location, it was a frenzy to get every bite of food filled, topped, garnished and arranged on the platters. Everything was smooth sailing and it all came together beautifully as I had planned. We also got quite the workout carrying so many platters but it was so much fun!

 

 

single serve sheperd's pies

Beautifully set tables by the Mother of the Bride and Bride

strawberries & cream scones

 

cheese!

lemon mousee tarts and green tea macaron

 

skewers of back and green olives, turkey and cornichon

 

 

 

 

 

 

Baking down Memory Lane

I took a walk down memory lane this week while baking pastries. I have fond and delicious memories of our visits to San Francisco. Some of my best recipes and inspiration originate there.

some offerings at TARTINE the day we had breakfast there

Pan au chocolate!

  

One of the most memorable breakfast I had was at TARTINE. It was so delicious, we bought as many baked goods as we could carry to eat the rest of the day. I also made a note to buy the cookbook when I got home. Luck would have it that soon after returning from our trip, I found copies of the book at Williams Sonoma on sale. It is one of the most useful books I have!.

I made two recipes out of this book this week. Tart crust and Gougeres. I have made many a tart crust and this is the most reliable and simple crust I have ever made. It is now my "go to " recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The recipes in the book are well written, with tips for good ingredient substitutes and variations. I made  a parmesan version of the Gougeres in a party appropriate size.

 

 

 

 

 

 

San Francisco is also where I tasted my first professionally made MACARON in May of 2008, little did I know then that someday I would also be baking hundreds of them.

Macarons at Miette, May 2008. I tasted every single one!

Miette at the San Francisco Ferry Building

I have recently discovered that the book from Miette is soon to be released, can't wait to get a copy! Read all about Miette here:  MIETTE!!
My other macaron inspiration is off course La Duree in Paris, famous for their colorful macaron. In Christmas 2008, Jane traveled to London and came back with a La Duree surprise for me.

Pistachio Macaron all the way from Paris & London

The Bernie Macaron this week!

Green tea cream

 

 

 

Stay tuned for the completed tarts and Tea party!