April 2008

Spring has finally arrived.  It's wonderful tospring tea
see the grass getting greener, the return of the
robins and the finches turning yellow once again.  It energizes you.  Makes you want to celebrate.  Celebrate spring with style and panache by hosting an "April in Paris" tea.  Our tea of the month French Caramel Cr�me Burlee is a perfect accompaniment.

As always, be sure to check out the Featured Products section of the website for new additions.

Merry Spring!

Pat   
Mothers Day Gift Idea
cup and saucerMothers' Day is quickly approaching.  Surprise your mom with a beautiful bone china teacup and saucer. This unique cup and saucer feature elegant gold lettering with the sentiment "Mothers Are A Rose In The Garden of Life".

They are decorated with a beautiful floral pattern and come in a lovely fabric lined keepsake box. It is a very special presentation. 

Use the 'TEACUP' coupon code when checking out to enjoy a 15% reduced purchase price available to our newsletter subscribers.

Click Here to Purchase
French Caramel Creme Brulee
Creme burlee

Price 2oz: $4.99
Price 4oz: $9.99



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Flower and Leaf Sugar Cubes
sugar

Price: $13.00



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Blue Floral Infuser Teamug
teamug

Price: $12.00



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Tea Party Tips

Consult a dictionary or ask to borrow a high school student's French book and make place cards with the French version of your guest's names.  Use names closest or one that begins with the same letter if there are not direct translations.  

tea party

For tea party favors give a packet of lavender seeds tied with a pretty ribbon.  Buy tulle rounds at a craft store.  For a liner cut the same size round from plastic wrap.  Fill with French Caramel Creme Burlee and tie with ribbon.  Instead of tulle, you can use toile fabric cut into 10"-12" rounds with pinking shears.  


You can decorate your tea table using French blue and yellow.  If you have any French knickknacks like mini Eiffel towers, fans, perfume bottles, you can incorporate those into your tablescape.  Enjoy...
 April in Paris Tea Menu
 

4 Lilly Soup

Almond Scones

Blue Cheese and Caramelized Onion on Baguette Slices

Asparagus and Chicken Tea Sandwiches

Spinach Cheese Tarts

Cream Puffs 

*Recipes can be found in "Teatime in Gettysburg" and "Lunchtime in Gettysburg" available for purchase on our website. 

Cream Puffs

cream puffs

Cream Puff Dough

1 C boiling water

8 T cold, sliced butter

1 C flour

� t salt

4 eggs 

Bring water and butter to boil in saucepan, add flour and salt to pan.  Stir constantly until dough pulls away from the sides of the pan and starts to form a ball.  Add eggs, one at a time.  Mix thoroughly.  Drop by teaspoonful on baking sheet sprayed with vegetable oil.  You can control the size of your puff.  They can be mini or larger if you like.  Bake at 425 for 15-20 minutes until crisp and golden.  Remove from oven place a small slit in top to release steam.  Return to oven for 2-5 minutes to continue crisping.  Remove from oven and remove puffs from cookie sheet.  Cool completely.   

Quick and Easy Filling

3.5 oz. package of vanilla instant pudding

2 C heavy cream

Whip pudding mix and heavy cream for two minutes, cover with plastic wrap and chill.  You can vary the flavor by adding 1 T strawberry jam.  You can also use chocolate pudding mix instead of the vanilla. 

Carefully cut off tops of cream puff and gently fill with pudding mix.  Glaze filled cream puffs with chocolate ganache or dust with powdered sugar.

Ganache

� C heavy cream

� C semi-sweet chocolate chips 

Heat cream. Remove from burner and stir in chocolate chips.  Beat until mixture is smooth.  When mixture is set to spreading consistency spread over top of filled puffs.  Store in fridge.  Hint:  Fill and glaze puffs close to serving time.  They can become soggy if they are made too far in advance.  The unfilled puffs can be made ahead of time.  If they seem soft, you can crisp them in the oven again for a few minutes prior to filling.