Cup of Tea

By Lynn Kessel

Until recently, I had never experienced the formalities of a high tea. My inelegant tea ritual was dunking a tea bag into a plain ceramic coffee mug. Chic, huh?

Nevertheless, I’ve always been intrigued by the custom of afternoon tea, where people sip from lovely china cups and nibble on doll-sized foods. So a recent afternoon gathering turned out to be the perfect venue for getting to know some of my cyberpals from Facebook — seven of us gathered at the Tea Cup Tea Room in Brandon.

I almost missed the place as I drove through a residential area on Lithia-Pinecrest Road. I finally spotted the tea room sign in the front yard of a converted home that sat under a canopy of grandfather oaks. I parked in the back and went inside.

Stepping inside, I was instantly struck by a setting of high-backed, velvet love seats, a fireplace and vignettes of whimsical gifts.

My gal pals and I were seated in the Cottage Garden Room, which included a sea of ivory damask-covered linens. The eatery also has two other seating areas: the Periwinkle and Shabby Chic rooms.

Our English high tea featured a three-tiered tray of rose-patterned plates filled with chicken salad croissants, scrumptious desserts and the main attraction — scones with jam and clotted cream, a rich, thick cream that’s stiff like whipped cream. And, of course, the tray was served with a steaming pot of tea.

There’s something soothingly civilized about pouring a cup of steaming, fragrant tea from your personal pot. The ritual invites conversation, relaxation and conviviality.

A few days after the luncheon, I sat and talked with owner Lynn Davis as we, well, sipped tea. She told me she always knew she wanted to run a business, but she could never put her finger on exactly what kind.

Lynn’s parents entertained often as she grew up, and large family gatherings were a “big thing.” When her children were younger, she loved throwing birthday parties and getting her neighbors together. The tea room became an extension of her passion to create, manage and entertain.

Although Lynn doesn’t divulge the eatery’s recipes, executive chef Claudia Richartz agreed to share a personal recipe for tomato-basil quiche.

If you would like to learn more about the Tea Cup Tea Room visit www.theteacuptearoom.com.

TOMATO-BASIL QUICHE

2 medium tomatoes or 1 large one, sliced 1/4 -inch thick
2 cups Gruyere cheese, shredded
1 to 2 cloves garlic, finely chopped
1 unbaked, 9-inch deep dish pie shell
1 small onion, thinly sliced
Leaves from three small stems of fresh basil, torn if large
4 eggs
1 2/3 cups light cream
1/2 teaspoon freshly ground pepper

Preheat oven to 425 degrees. Place cut tomatoes on a paper towel to absorb excess moisture. In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell and arrange the onion on top of the cheese. Then arrange the tomato in a single layer on top of the onion.

Distribute the basil on top of the tomato and into the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.

In a medium bowl, beat the eggs thoroughly. Add the cream and pepper and beat well. Place a baking sheet in the oven and put the unbaked pie shell on it. Slowly pour the egg mixture into the pie shell.
Bake for 20 minutes, and then lower the oven temperature to 350 degrees and bake 35 minutes more, or until the quiche is brown on top. Let the quiche cool on a wire rack for a few minutes before serving. If the pie crust edges begin to get too brown, take strips of aluminum foil and crimp. This will stop the edges from browning further.

Serves 6 to 8.

Author: www.lynnkessel.blogspot.com.
Source: http://southshore2.tbo.com/content/2009/aug/19/lets-pause-leisurely-cup-tea/