Small Pleasures in Small Treasures
According to the “language of flowers”, the lily of the valley signifies the return of happiness. Springtime in May brings forth the awakening of a bounty of floral beauty.
Small pleasures whether represented in a cup of tea served in a glistening china teacup, an intimate bouquet, decorated tea sandwiches, petit fours, tea sweets or a delicious fruit cup are a delightful way to reinvent the use of tiny objects into small treasures.
Pastel Pansy Petit Fours in Silver Cigarette Tray
Floral Sugar Cubes in a tiny bowl and a lidded box.
Pink Tea Roses in a sugar bowl.
Teacup filled with Dragon Fruit and Honeydew Balls, Red Grapes, Gooseberries, Candied Orange Rind, ground Crystallized Sugar flowers with fresh squeezed Lemon Juice and Cookie Cutter -Melon Petit Fours of Honeydew, Pink and Yellow Watermelon.
Reva Paul’s Very Southern Pimento Cheese
12 oz. Cheddar Cheese, grated. (I use extra sharp)
¼ tsp. Dry Mustard; 1 tsp. granulated sugar; 1 tsp. White Vinegar
1 cup Mayonnaise (Hellman’s or Best)
1/2 cup of jarred Pimentos, diced
Place the grated cheese in a large bowl and set aside. In a mixer or food processor blend together the mayonnaise, mustard and sugar.
Over a medium heat bring the mixture to a boil. Remove from the heat. Pour mixture over the grated cheese. Add the vinegar. Stir together until the cheese melts. Add the diced pimentos. Season the mixture with a dash of salt, to taste. Optional: add a dash of hot sauce or pickle relish.
Place into an airtight container and store in the refrigerator for a minimum of two hours. When ready to use serve over toasted white bread or in the cavity of a halved, hard-boiled egg. Garnish with thinly sliced pickles and or tomato, edible flower.
Photos and Text ©Ellen Easton
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.