Hey all. I intended to have a project to share for the current challenge at Use Your Stuff but I just got back from a week in Victoria BC. I might get a layout done with the photos from High tea at the Empress hotel but for now pop on over to Use Your Stuff for the Vintage challenge (add some sort of vintage element, think lace, pearls, image, etc.)
My tea was blue- "Blue Suede Shoe"
upland cress, lemon cream cheese, brioche
HAM & CHEESE
shaved grandfather leg ham, aged white cheddar, tarragon-apple mayonnaise, sourdough
CORONATION CHICKEN SALAD
house-roasted farmhouse chicken, curry infused sweet onions, brioche
EGG MAYONNAISE
free run egg salad, fine herbs, horseradish, butter croissant
SUN WING FARMS ENGLISH CUCUMBER
dill whipped cream cheese, fennel pollen and pink peppercorn, marble rye
FRESHLY BAKED EMPRESS RAISIN SCONES
served warm with house-made clotted cream & strawberry-vanilla preserves
CARROT CAKE 'OPERA'
spiced carrot cake, cream cheese mousse, walnut praline crunch, apricot glaze
CHOCOLATE & CHERRY TEA CUP
creamy ganache, cherry confit, ruby blossom mousse
STRAWBERRY RICOTTA & OLIVE OIL CAKE
soft ricotta butter cake, mascarpone chantilly, fresh strawberries
CARAMEL PECAN TART
caramelized pecan, vanilla short dough, maple crémeux, white chocolate shavings
LIME & YUZU MACARON
lime meringue almond cookie, white chocolate yuzu ganache
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