Archive for ‘English’

March 4, 2013

Taking Tea | Afternoon at the Harrison House

I see why they do it in the south and of course, it goes without saying, in the UK.

Taking time for afternoon tea is an immeasurably nice way to spend an hour or so in the afternoon.  And if you’ve got a girlfriend to catch up on some gossip, all the better.  The Harrison House, right now, kind of has a little secret.

But the scones and tea are so nice, it won’t be secret for much longer.

If you’re looking for an exceedingly quiet place to take tea, a few scones (good ones, with the exception of how they are cut, according to a very knowledgeable British source), some savories, some fruit, and a gorgeous dessert, let me recommend them.  No hustle and bustle here, just attentive service and the charm of a Victorian Village house.

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The afternoon tea service run by Savvy Spoon Tea is a pop up of sorts, taking advantage of off time in the Harrison House kitchen and its cozy parlor in which to serve it in.  All the better for us, who get to enjoy the scones that pop out of the oven as you’re arriving and being seated.  The tea menu is varied with all good selections, I chose the rose black.  The scones were marvelous with a little lemon curd and I was completely enamored with the mushroom pasty.  The pear cake was moist and a real treat.

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June 24, 2011

Strawberry Week | Strawberries in Pimm’s with Basil Cream

This is PK’s contribution to Breakfast at Wimbledon.  The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis.  It’s a very simple version of a late-June favorite, but with some lovely refinements.  Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger.  Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.

Henman Hill* Strawberries and Cream, Serves 4

4 c strawberries, halved or quartered or left whole if they’re lovely and small

handful of sugar

12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)

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