I'd rather have tea than go shopping on Black Friday. This year, of course, with COVID-19 raging through our cities, it was even less appealing. Besides, I'd been experimenting with a recipe or two...
I already had a head start with the pretty bouquet of flowers I had purchased and used for Thanksgiving dinner the day before.
Preparing a simple afternoon tea kept me busy most of the morning. Oh, but I had fun! My husband relaxed in front of the TV while I puttered in the kitchen.
The Clotted Cream: Oh, my Lord! There's no going back! They say that converts are always the most rabid, well, please find me a church because I'm ready to go preach! I made it in the Instant Pot the day before, and it took all day, as the cream has to be cooked on very low heat for a long period of time. The whole project was interesting because I had never even tasted clotted cream. I knew, however, that it was an essential part of a proper English tea and, since it's very difficult finding it in American markets, I had to learn how to make it myself. Here's the link to the recipe: Clotted Cream.
Once I made it, it was a true epiphany. Now I understand what all the fuss is about! It was creamy, slightly nutty, moist, but not wet, smooth, but thick. I could have licked the entire bowl along with the pot, and the spoon, and my fingers . . . I tried to keep the moaning to a minimum as I cast weary glances to see if my husband was watching me.
The Scones: A dear FB friend, who shall remain nameless so that she doesn't have to hire the Secret Service to keep herself safe, sent me a package with various scone mixes. I followed the directions, but here's proof that there's no such thing as a foolproof baking recipe when entrusted to me. The scones tasted delicious, but they turned out rather flat. I always have a hard time working with such a sticky, wet dough. Must try again.
The Curds: This lovely not-so-secret-Santa also included two delicious curds, Cranberry Orange, and Lemon — and I know exactly how to use these.
Thanksgiving Sandwiches By Way of Havana. There's a famous Cuban sandwich called the Elena Ruz, which consists of cream cheese, sliced turkey, and strawberry jam, made on medianoche bread, sort of a sweet brioche, then buttered and toasted on a press. Elena Ruz was a Havana socialite who asked for this very sandwich so often, that it was finally added to the menu of her favorite café, El Carmelo, in the Vedado neighborhood of Havana (isn't interesting how many details we know about Elena and her sandwich?).
Instead of strawberry jam, I used the Cranberry Orange Curd, and I didn't toast the bread. I dare not call it my version of the Elena Ruz on pain of being cast out of my tribe, so for now, the sandwich remains nameless . . . perhaps you can suggest a good name for it?
Finally, scone, clotted cream and the lemon curd came together, and it was heavenly!
I pulled out my pedal pink placemats to match the carnations on the flower bouquet. Is pink ever really wrong? Asking for a friend.
Hopefully these pumpkin spice sugar cookies, which I picked up at Whole Foods, brought me back to the reality of the Fall season.
The traditional three courses of an English Tea: Sandwich, Scones and Dessert — check! Plus a pretty table in which to enjoy it with my husband.
A much more delightful way to spend Black Friday.
