My friend Lynn (above), Phyllis, Sandy and I traveled in my car and
arrived in Asheville, NC on Tuesday, May 1st for afternoon tea at
Each of us chose a pot of tea from the menu
and ordered the Full Afternoon Tea.
The two-tiered stand served (photo below)
Chilled Strawberry Soup with Feta Cheese sprinkled on top
Spinach and Mushroom Quiche Square
Cuban Sandwich Square
Mexican Bean Tostito
Whole Wheat Cracker with Spinach and Artichoke Spread
Sweets in the photo above were
Vanilla Bean Ice Cream
Apple Berry Cobbler
Mini Cinnamon Rolls
Italian Cream Cake
Chelsea's Signature Trifle
And, warm Chocolate Chip Scones with Clotted Cream and Jam.
This was so much wonderful food that we all took to-go boxes with us.
This was a very special tea because
we met up with tea friend bloggers Lynn K. of Frivolitea
and Angela of Tea With Friends
Lynn is from Asheville and Angela is from Georgia.
We met through blogging and online. This was our first "in person" meet-up.
From Michigan, Sandy and Phyllis of The Relevant Tea Leaf blog below
Linda (me) and Lynn from Kentucky.
Be sure to click on the other blogs to see their posts about this wonderful trip.
More posts to come about this very special "tea-lightful" adventure...
Chelsea's Strawberry Soup
from the 1996 "In Chelsea's Kitchen" recipe book
4 cups fresh strawberries, washed and stemmed or 4 cups frozen strawberries
1/2 cup sugar
1 1/2 cups fresh squeezed orange juice
1 cup vanilla yogurt or low fat vanilla yogurt
fresh mint leaves
in a blender, puree the berries, sugar, juice, and yogurt.
Pour through a wire mesh strainer. discard the see and pulp residue
Refrigerate for at least two hours. Serve in chilled bowls garnished with fresh mint leaves.
Note from Linda:
For our afternoon tea, this was served in mini plastic food service cups and garnished with Feta cheese instead of mint leaves. The recipe book is out of print, but the owners hope to upgrade and print a new recipe book in the near future.