Desserts for Spring and Easter

 

From Victoria:

The gentle blush of a sugared rose petal adds the crowning touch to Angel Food Cakes. Beneath a rippling cloud of sweetened whipped cream, delicate sponge cake holds a luscious surprise. The first forkful reveals an abundance of raspberries and jam—the ruby-hued fruit filling a delightful complement to the other components of the dessert. For a variation on England’s chilled dessert of cooked, puréed fruit (typically gooseberries) folded into whipped cream, sample sunny Lemon Shortbread Fool. Crumbled cookies add delightful crunch to tantalizing swirls of citrus and cream. Hibiscus tea, an infusion made from the subtropical roselle bloom, adds tartness to the airy dessert filling in our decadent Chocolate Mousse in Chocolate Cups. Raspberries, edible flowers, and a dusting of confectioners’ sugar draw attention to these artful treats. Our pièce de résistance is a scrumptious pairing featuring fruits swimming in silky-smooth cream. This fresh and fragrant Berries and Cream delight mixes strawberries and raspberries with whipped cream flavored with raspberry liqueur. (Read more.)

From Southern Living:

To longtime Southern Living readers, it might come as no surprise that the most searched cake in the South is the Hummingbird Cake. Any way you slice it, this cake’s classic combination of banana, pineapple, and cinnamon has long made it one of our most popular recipes across all recipe genres. The 45-year-old recipe, first submitted to the magazine in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina, has been reinvented into Bundt cakes, pancakes, and even whoopie pies. But the classic three-layer cake enveloped in cream cheese frosting is still our readers’ preferred way to enjoy this dessert. Nationwide, ‘dump cakes’ proved popular for their ease, with no special tools required to make these no-fail cakes. Despite the extra effort needed to assemble the hummingbird cake, Southerners are more than willing to put in the time for the final delicious result. (Read more.)

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Essential Lavender

 

Meanwhile, in Frederick County... From Virginia at Chartreuse and Company:

Treasured Roots Farm is a multi-generational family farm right here in Frederick County, Maryland. Laura and her husband are building it with her parents and three young daughters. We bonded instantly over raising kids while building a business, homeschooling, and shared dreams of creating something lasting on family land. 

Laura, with her family and truffle-hunting puppy, on their farm in Frederick County, MD.

I have a deep love for design. Laura has a deep love for food. But at the heart of it, we share the same passion for family and creating beautiful things that invite people in. Things that feel like home. 

In addition to lavender, Treasured Roots Farm is also home to a young truffle orchard and honeybees. They have a vision to create products that are meant to be used and enjoyed, not saved for a special occasion. Elevated ingredients that are simple, honest, and really well done. (Read more.)

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A ‘Little Women’ Christmas Aesthetic

  

From Homes and Gardens:

There’s something inherently nostalgic about the holiday season – the return of old traditions, the warmth of homecomings, and the quiet joy of generosity and togetherness. It’s a feeling steeped in comfort and memory, one that the March family captures so beautifully in the iconic book and films of Little Women. The Little Women Christmas aesthetic brings this timeless sentiment to life, blending the charm and magic of family and celebration.

Based on Louisa May Alcott's 1868 novel and its various film adaptations, the Little Women Christmas aesthetic embraces the simplicity of the holiday season by means of charming and evocative home decor. This Christmas decorating theme leans into 'nostalgia-core', or a yearning for the peace, comfort, and childlike joy of Christmases past. It's no surprise that this aesthetic is such a popular trend this year, as it 'captures what people are craving right now: more warmth, more color, more character,' interior designer Terri Brien explains. 'It’s sentimental and layered, with a feeling of nostalgia and comfort that is just perfect for the holidays.'

Unlike other holiday trends that might only speak to certain personalities or interior design styles, there's something universal about the Little Women Christmas aesthetic. It embodies the essence of the Christmas holiday itself, not only through its colors and its decorations, but through the feeling it establishes within individuals. (Read more.)

 

And here is a "Little Women" Christmas Brunch from Victoria!

 

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A Stunning New Marie Antoinette Afternoon Tea

 

Of course, all informed persons are aware that the Queen never said: "Let them eat cake." From Secret London:

In the middle of London, just around the corner from the fabled V&A, a delicious new afternoon tea will soon be arriving, inspired by an infamous historical figure. The Kensington’s new ‘Let Us Eat Cake’ afternoon tea (so-called because we’ll be doing the scone-and-cake-scoffing, not someone else) is inspired by the V&A’s new Marie Antoinette: Style exhibition. The Marie Antoinette afternoon tea draws from her “fashion, gardens and lavish court life,” with food that is “as ornamental as it is delicious.”

Set to launch on September 20, 2025 – the same day that the exhibition opens – the special afternoon tea experience will transport diners afternoon tea-ers to the Palace of Versailles. The (fan-shaped) menu features a variety of sweet and savoury delights. And yes, despite the name, there is more than just cake on offer. (Read more.)

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The Hot Shoppes

 

 I remember going to one late at night after a prayer meeting in Georgetown, back in the 70s. It was magical and the food was delicious. From Streets of Washington:

Of all the mid-20th-century icons of everyday life in Washington, Hot Shoppes ranks among the most memorable. The chain of casual drive-in restaurants founded by J. Willard "Bill" Marriott (1900-1985) in 1927 once had a commanding presence at dozens of sites across the metropolitan area, serving up thousands of fast, friendly meals every day. Beginning with a tiny root beer stand in Columbia Heights, the chain rose rapidly to prominence in the 1930s, expanded in the 1940s and 50s, and then almost as dramatically dwindled away in the 1970s and 80s, eventually slipping into history after winning the hearts and stomachs of several generations of Washingtonians.

The Marriott rags-to-riches story used to be one of the most oft told in the city. The son of a Utah sheep rancher, Bill Marriott was imbued at an early age with strong Mormon beliefs and an intense work ethic. As a teenager he experienced firsthand how hard it was to make a living raising livestock out west and resolved to get into a line of business less subject to market volatilities. In September 1921, after spending time in New York, Marriott passed through Washington on his way home to Utah. He spent a day sightseeing and noticed how vendors of ice cream, lemonade, and soda would sell out to the sweltering crowds practically as soon as they arrived on the scene with their carts. Six years later, when he was ready to start out on his own, Marriott decided to return to Washington to open a franchise selling A&W root beer. (Read more.)

 

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A Brief History of Afternoon Tea

 
 

From Etiquipedia:

“Afternoon Tea” was started in the mid-1800s by Anna Russell, Duchess of Bedford. At that time in history, only two meals were common; a mid-morning breakfast and a somewhat late evening dinner. The Duchess found herself with a “sinking feeling” in the late afternoon, with the unacceptably prolonged period of time between lunch and dinner. The Duchess decided to have some friends over for assorted snacks and tea – and the idea of an “afternoon tea” gathering became very popular among the elite, as well as a favorite pastime for “ladies of leisure”. The Duchess ordered a few delicacies and some tea to be brought to her boudoir. The assortment was placed on her low bedside table, and this became known as “Low Tea”. As time went on, the Duchess wished to enjoy these delights with friends in a more social setting – and so the parlor became the venue for “Afternoon Tea”.

“High Tea” – an often misused term for Afternoon Tea/Formal Tea/Royal Tea could not be more different from these specific tea formalities. “High Tea” has nothing to do with “high society”, “upper class”, or “royalty”. It was actually a more hearty “supper style” meal that included meat between the bread (introduced by the Fourth Earl of Sandwich and thus the High Tea Sandwich), and happened to include tea, that was served in the early evening to the “working men” coming home VERY hungry from a hard day’s work. This meal, like “Low Tea”, is so named, due to the height of the table on which it was served – to accommodate the height of the men who typically stood at the table or sat on high stools to feast. This meal gradually became more important on the social calendars of Ladies and Gentlemen and was enjoyed prior to social events like attending the theater or playing cards. (Read more.)

The Duchess of Bedford

 From NPR:

Afternoon tea — the kind of fancy-schmancy affair where we might spot Lady Mary of Downton Abbey — emerged as a social event sometime around the 1830s or 1840s, Richardson writes in A Social History of Tea. And Anna Maria Russell, duchess of Bedford, led the pack.

Back then, lunch for the upper crust was generally a light repast served at noon, and dinner occurred no earlier than 7:30 p.m. As legend has it, during one long, food-less afternoon, the duchess felt hunger pangs and ordered tea and snacks to her bedroom chamber. The refreshments did the trick, and Russell soon made this tea break a habit.

The duchess' well-heeled friends began joining her in this post-lunch tea ritual, the story goes, and the practice spread in aristocratic circles. Though some historical references call this ritual "low tea" — because the ladies would sit in low armchairs while sipping — afternoon tea was hardly a humble affair then. Nor is it today.

Here's where you'll find those crustless finger sandwiches and an array of dainty scones, cakes, macaroons and other tempting nibbles. Afternoon tea is generally served around 3 or 4 p.m. these days. Richardson says it's a time to mind your manners. Place your napkin on your lap and stir gently. Splashing tea, clinking cups and spoons and finger licking will make you appear beastly.

And definitely don't devour everything in front of you. Richardson recalls advice that international etiquette expert (and Liv Tyler's grandmother) Dorothea Johnson once gave him: You don't actually want to appear hungry at this meal — propriety calls for restraint. (Read more.)

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The Coffee Houses of Queen Anne’s London

From English Historical Fiction Authors:

By the turn of the eighteenth century the coffee houses of London had become the great meeting-places of the capital – for relaxation and for stimulation. Whether your drink of choice was coffee, chocolate, or expensive tea, it was here you met with your friends and encountered strangers; where you could exercise your wit, pick up the latest news, sound forth your political opinions, and hear the latest spicy gossip as it did the rounds. Some characters (like Medley in Etherege’s The Man of Mode) were news bulletins in themselves, circulating scandal as a currency – one that gained value in the telling – perhaps to crash by tomorrow. A French traveller found London’s coffee houses remarkable: “You have all manner of news there: you have a good fire, which you may sit by as long as you please; you have a dish of coffee; you meet your friends for the transaction of business – and all for a penny, if you don’t care to spend more.” (Henri Misson, 1717). 

Coffee houses had their individual character, and this might change over the course of a day. Early in the morning the news-mongers circulated, spreading and exchanging the overnight intelligence; later, well-informed gentlemen might stroll in and put matters right; by afternoon the atmosphere was perhaps one of after-dinner reflection; then the place would ready itself for the arrival of the wits and the theatrical crowd primed for the adventures of the evening; and by nine the critics might reappear with their judgments on the new play at the Theatre Royal. 

First established in London during the Commonwealth, after the Restoration of the monarchy in 1660 the coffee houses seem to have gained a reputation for seditious conversation – places that might attract the disaffected. In December 1675 King Charles II issued a proclamation in the London Gazette to suppress all coffee houses as being the haunts of “Idle and disaffected persons” who were spreading “malicious and scandalous reports to the defamation of His Majesties Government . . . speaking evil of things they understand not.” From the following week it would be forbidden for anyone “to keep any publick Coffeehouse, or to utter or sell any Coffee, Chocolet, Sherbett or Tea, or they will answer the contrary at their utmost Perils.” It was a Draconian move against an institution that was becoming popular, and needless to say, this attempt to end what was proving to be a profitable trade for merchants and proprietors alike, was doomed. After a huge outcry the threat was withdrawn.* (*https://www.thegazette.co.uk/all-notices/content/100707). (Read more.)

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Sèvres Cup and Saucer of Madame de Tourzel, 1826

Portrait of the Duchess of Angoulême when Dauphine of France between 1834-1830

Coat of Arms of Madame la Dauphine

Madame la Duchesse de Tourzel was the last royal governess before the Revolution. From Le Boudoir:

Rare AB-shaped cup and saucer in hard porcelain, with a beautiful blue background, decorated in gold and platinum with foliage friezes including a frieze of oak leaves on the upper border, the center of the saucer decorated with a fleur-de-lis rosette, the cup with polychrome decoration in the center in a medallion of a bust portrait of Marie-Thérèse of France, Duchess of Angoulême (1778-1851), daughter of Louis XVI and Marie-Antoinette, after an original by François Villiers -Huet (1772-1813) circa 1810, framed with burnished gold palmettes at the corners, flanked on each side by her coat of arms as Dauphine of France in a beribboned lily wreath, the handle and interior entirely gilded (good state). Preserved in their original box in the form sheathed in gilded green morocco with roulette friezes (wear), interior in cream silk...This cup and its saucer were purchased for 350 francs and delivered on December 17, 1826 to Madame la Duchesse de Tourzel, born Louise Élisabeth de Croÿ d'Havré (1749-1832), last governess of the children of France and therefore of the Duchess of Angoulême (Archives of Sèvres, Vz4, 239 v°). (Read more.)

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Things to Make with Lemon Balm

I have more lemon balm in my garden than I know what to do with. From The Nerdy Farm Wife:

Lemon balm (Melissa officinalis) is an easy to grow herb that not only attracts bees to the garden, but is also a great anti-viral with relaxing properties that are helpful for soothing frayed nerves and calming hyper children. Traditionally, it’s been used to gently treat colic and upset stomach in everyone from infants to elders. A leaf can be chewed to freshen the breath or crushed and placed on a bug bite to help ease the itch. Our favorite use is to turn it into a lip balm for cold sores! (See #3 below.)

If you’ve ever planted lemon balm, you know how one tiny plant can quickly take over a large portion of your garden! Fortunately, lemon balm has many uses and today, I’m sharing over a dozen things to do with this prolific little gem. (Read more.)

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Lemon & Lavender

 

 

From Victoria:

In a variety of dishes, bright citrus and woodsy herb come together harmoniously to offer a tantalizing taste of rolling hills of purple, aglow with endless summer sunshine. Welcome guests with this culinary pairing that gleams with loveliness at any occasion, whether the table is set for brunch, dinner, or afternoon tea. Limoncello Spritzer refreshes with Italian liqueur, Spanish wine, sparkling water, and homemade lavender syrup. A garnish of lemon and a sprig of purple add visual appeal. Drizzles of creamed honey add sweetness to Lemon and Lavender Scones—sublime with smooth lemon curd. Delicate wreaths of petals crown delightfully dainty Lemon Petit Fours, bite-size portions of moist cake spread with frosting and covered in pearly white glaze. (Read more.)

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Art Tea at The Merrion Hotel

  

From Victoria:

Set in the heart of Dublin, The Merrion boasts luxury lodging, fine dining, and historic atmosphere. Said to have been the birthplace of the first Duke of Wellington in 1769, the hotel is also known for a uniquely lavish teatime experience known as Art Afternoon Tea. Here, in the gracious surroundings of the drawing rooms, guests are treated to a slice of miniature artwork inspired by the nineteenth- and twentieth-century pieces displayed throughout the property, or by figures from the hotel’s past. Art Afternoon Tea is a two-hour experience consisting of two courses, accompanied by teas and coffees selected by The Merrion’s in-house tea masters and barista. While dining, individuals are invited to browse a catalogue of the artwork that is displayed throughout the hotel. And after tea, guests may peruse the paintings in person or during a private or self-guided tour. (Read more.)

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Sweets for the Sweet

 

From Victoria:

A delicate shade of blush adds signature charm to Coconut Ice, a British specialty made with confectioners’ sugar, desiccated coconut, and sweetened condensed milk. Cut into hearts and crowned with rosebuds in honor of Valentine’s Day, our version includes aromatic notes in the additions of Meyer lemon zest and almond extract. Flavorings of lemon, elderflower, and rose water create unique varieties of Rock Candy, which can be used as playful swizzle sticks for Champagne. (Read more.)

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The Origin of Afternoon Tea

  

From Wilderness England:

While tea was made popular by Catherine Braganza, it was Anna, the 7th Duchess of Bedford and lifelong friend of Queen Victoria, who was responsible for the creation of one of the most famous and well-loved British traditions: afternoon tea. Complaining of feeling empty in the long hours of an idle afternoon, the Duchess is said to have solved this ‘sinking feeling’ by taking tea, sandwiches and cake in her private parlour at around 4pm every day. She began inviting friends over to enjoy this ritual with her. It swiftly became an elegant and popular pastime for the upper classes. (Read more.)

 

Teatime etiquette tips from Victoria:

1. What are the differences among various types of tea occasions?

Tea is a wonderful opportunity to create a feeling for your guests to enjoy. And there are several types of tea occasions from which one can choose, but the names are not interchangeable. Afternoon tea is served in the late afternoon. High tea is often eaten at higher tables, closer to five o’clock, and typically is served with heavy meats and cheeses. Royal tea features Champagne in addition to the classic tea beverage.

2. When I’m invited to afternoon tea, what should I wear?

Use the occasion as an opportunity to be your best self. Put on a pretty sweater or blouse that gets you in the spirit of afternoon tea—and even a hat if you so choose! Dresses are often perfect for this occasion, as well. And one can always direct dress code questions to the hostess for more details on the specific gathering. (Read more.)

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Gathering the Book Club

 

From Victoria:

Much like our initial 2023 book club selection, for our initial book selection of 2021, the Victoria Classics Book Club chose to indulge in not one but two noteworthy titles. Both At Home in Mitford  and Somewhere Safe with Somebody Good are hinge books in Jan Karon’s beloved Mitford series. We celebrated the author as Victoria’s 2021 Writer-in-Residence as we explored the pages of these volumes alongside both newcomers to the series and already dedicated fans, ideally in the presence of a well-brewed cup of tea! An homage to Esther Bolick’s signature dessert in the treasured Mitford series, our Mini Orange Marmalade Cakes feature ribbons of marmalade between layers of fluffy cake crowned with creamy vanilla frosting and fresh begonias. In one of our initial book club selections for 2023, The Lion, the Witch and the Wardrobe by C.S. Lewis, a fantastical wintry treat tempts our hearts as it did Edmund’s within the pages of the story. Turkish Delight beckons dreams of Narnia with notes of Chambord, rosewater, and raspberry. (Read more.)

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Wedgwood Queen’s Ware

 From Victoria:

Bearing adornments as sophisticated and enduring as the brand itself, Wedgwood’s Queen’s Ware patterns have remained in the hearts of collectors for generations. Mingling with whispers of roses and spirals of ribbon, these azure vessels evoke more than mere admiration. Remembered as “the Father of English Potters,” Josiah Wedgwood built an enterprise that has reigned for more than 250 years. In 1759, he began experimenting with mixtures of clay in order to formulate earthenware that could content with the porcelain industry and also make fine china more accessible to the working class. His creamware was not the first creation begat by these objectives, but it was certainly the highest quality. By 1765, Wedgwood’s commodities had caught the palace’s attention, and Queen Charlotte ordered a tea set that pleased her so much the brand was granted the title “Potter to Her Majesty.” Eager to multiply this success, the businessman renamed his creamware line “Queen’s Ware,” a worthy appellation for so fine a product. (Read more.)

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Five Favorite Scone Recipes

 

From Victoria:

A classic pairing with a warm cup of tea, the scone takes many shapes and can be made with a variety of flavors to suit diverse palates. We have selected a delightful list of recipes for you to share with loved ones when you gather, no matter the season....When the flowers are in bloom and the sun’s rays are shining brightly in a cerulean sky, taking time to enjoy the loveliness of the day by sharing tea with a few friends can provide just the refreshment the heart requires. Prepare inspired settings and Dried Apricot Scones for a welcoming gathering where guests will feel honored and cherished, and memorable moments can be shared....Anyone can experience regal treatment with an extravagant bouquet of fresh blooms, chosen to match the colors of the best china and setting the stage for a gracious afternoon. Pass around gleaming silver trays of dainty Lavender Cream Scones, tea sandwiches, herb-strewn savories, and flower-bedecked sweets—all worthy of a queen. (Read more.)

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Tea & Restoration

  

 From Victoria:

When Lauren Ackerman, co-founder of Ackerman Family Vineyards, was looking for a property in which to promote her acclaimed wines within the Napa city limits, she came upon a nineteenth-century Queen Anne Victorian in need of rescue. When she stepped inside and saw that the home’s original details were still intact, she was immediately smitten and bought it. A massive, five-year restoration followed—interrupted by an earthquake in 2014—but upon completion, this truly magnificent achievement was christened the Ackerman Heritage House. Lauren’s refined touch starts at the front gate, which bears her vineyards’ signature logo: an elegant letter A and a horse (Lauren is an accomplished equestrian) entwined with grape vines. Crumbling concrete steps were replaced with era-correct wooden ones, and the original handrails—found stashed beneath the house—were returned to their rightful place. Lauren used a period-appropriate color palette for exterior paint. (Read more.)

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A Gathering in the Grove

 

“Is this not the perfect autumn day? Just the still melancholy that I love—that makes nature and life harmonize.”
—George Eliot

 From Victoria:

Layers of linen dress a table set beneath a canopy of brilliantly hued branches. Candles add flickers of romance to the muted sunlight, while seasonal offerings invite guests to gather ’round for an alfresco fête. A bright pinot noir wine pairs well with most fall foods, and that is certainly the case with a sumptuous charcuterie board, brimming with a tempting mélange of meats, cheeses, fruits, and olives. (Read more.)

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Tea Etiquette

 From The Glam Pad:

The Afternoon Tea menu is traditionally served in a tiered stand. You’ll often see a three-tiered stand to hold each course. A two-tiered stand may hold sandwiches and desserts, with scones wrapped in a separate basket.

Enjoy the tea sandwiches first.  They are meant to be eaten with your hands. Tea sandwiches should be cut into rectangle or triangle shapes and are flat. Some examples of tea sandwiches are smoked salmon, cream cheese with cucumbers, and turkey or ham with swiss or cheddar cheese.

After sandwiches, take a scone and break the top off over your plate so it’s in two halves.  Take a piece off one at a time to eat. Spread with clotted cream first followed by jam (not jelly) or lemon curd. Be sure to serve a different spoon with the clotted cream, jam and lemon curd.

Finally, enjoy the pastries and sweets. Cakes, brownies, tarts and petit fours are some of the desserts, or puddings as they are called in England, that may be served as the final course of an Afternoon Tea. (Read more.)

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Secrets for a Summer Table

 

 From Victoria:

Tabletops donned with breezy linens, fragrant blossoms, and cherished antiques are the site of countless cheerful summer moments. Under the tutelage of French Garden House curator Lidy Baars, we explore ways for bringing joy to outdoor gatherings. In this exclusive feature, we share her top five tips on using time-swept pieces in your alfresco entertaining spaces.

“I love the mix of elegant antiques with shabby, vintage pieces, as well as some new finds,” says Lidy. In this vignette, she uses a new French linen napkin alongside storied objects while still maintaining a common thread of purple to tie them all together. Finding ways to bring the old and new together allows for abundant creativity. (Read more.)

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