The Witches’ Tea

You are hereby summoned to …

I summoned thee from far and wide
These witches gathered by my side

Table centerpiece by Lady Henni: Ceramic Japanese house lantern with an arrangement of tree branches and flying bats

To celebrate All Hallows Eve
And settle debts for less to grieve

Witches’ brooms parked outside of Henni’s dungeon

A piece of silver was required
For cards of fate to be inspired

Luminaries lighting the way to Lady Henni’s Reading Room where fortunes were told

The table was set with broomstick place cards, protection spells, and ribbon bats holding the menus together

The twisting wire wrapped around
The order for where you’re bound
For who could know if you’d be
The sacrifice at this tea!

The cauldron boiled, bubbled, and spat
Dragon’s blood fired in hellish wrath

Lady Henni’s Dragon’s blood cocktail (chilled roasted tomato soup with a provolone and prosciutto grilled cheese sandwitch with caramelized onions and Dijon mustard on sourdough) [Photo by Lady J.]

Fungus and mold hide in the dark

Lady J.’s Magick mushrooms (Insalata Caprese with cherry tomato, mozzarella cheese, and fresh basil in a balsamic vinaigrette) [Photo by Lady J.]

Vittles puffed betray the spark
Of hot, then cold earthy sway
As spiced flesh burns to the core
Sweetened scents come to the fore

Lady Henni’s Toadstools and vittles pot pie (baby bellas, shiitake, peas, carrots, potatoes, celery and onions in a mushroom demi-glace topped with a puff pastry) [Photo by Lady ML and Lady Henni]

Henni’s Toadstools and vittles pot pie
(Adapted from Everyday Food, October 2012)

3 dried shiitake (soaked and diced, discard stems)
1 c. chopped fresh mushrooms (your choice)
1 celery stalk, chopped
1 small onion, chopped
1 potato, diced
1/4 c. peas (frozen okay)
1/4 c. diced carrots (frozen okay)
1/2 tsp. dried thyme
5 Tbsp. all-purpose flour
2 c. vegetable or mushroom stock (I used a mushroom demi-glace)
pinch of ground black pepper
salt to taste
frozen puff pastry sheets or pie dough

Saute the celery, onion, carrots, potatoes, and mushrooms until onion is tender.  Add flour and stir to coat mixture.  Add the stock and thyme and cook until thickened.  Add salt and pepper to taste.  Preheat oven to 375 degrees.  Put filling in a casserole dish or portion into 4 oz. ramekins.  Cut out a piece of puff pastry the size of your dish and press the edges lightly to seal the dish.  Cut a slit in the top of the puff pastry so that air can be released during baking.  Brush the tops of the puff pastry with a beaten egg or Egg Beaters.  Bake for 30-40 minutes until puff pastry is golden brown and filling is bubbly.

Yield: 8 small 4 oz. pot pies

Lady ML’s Secrets of Nimh (open faced radish and cucumber sandwitch with sprouts and cream cheese on Renaissance whole grain bread … see the rats’ tails?  ;))

Mystical chicken salad (curried chicken salad with toasted almonds and scallions on a mini croissant–my friend T’s recipe!)

Lady MH’s cauldron full of Lady T’s Squeamish pumpkin scones

Lady B’s Lemon curd

1/2 c. fresh lemon juice
1 T. lemon zest
1/4-1/2 c. sugar, divided
3 eggs
6 T. butter, cut into cubes

In heavy saucepan, mix together lemon juice, zest, and half of sugar.  Bring to  a boil.  In medium bowl, whisk together eggs and remaining sugar.  When lemon juice mixture reaches a boil, pour half of juice into egg mixture and whisking constantly.  Pour egg mixture back into saucepan and return to moderate heat.  Stir constantly until mixture thickens (curd will hold marks on the whisk).  Remove from heat and stir in butter until smooth.  Transfer to bowl and cover with plastic wrap.  Chill over night.

Lady T.’s Teapot-shaped squeamish pumpkin scone with Lady B.’s homemade lemon curd, pumpkin butter, mock Devonshire cream, and huckleberry jam from Montana

     Lady B.’s Mock Devonshire cream

1 c. heavy whipping cream
1/2 c. confectioner’s sugar
1 1/2 tsp. white vanilla extract
1 c. non-fat plain Greek yogurt

Beat whipping cream, sugar and vanilla until stiff.  Fold sour cream into mixture and refrigerate.

Lady MH’s Haunted Forest fruit (wild berries specially foraged from Transylvanian forests)

Nectars soft and sickly sweet
‘Ware the devil you shall meet!
And weathered you through it all
Supping teas with change of Fall

Lady L.’s Banshee barmbrack Scottish honey and orange tea loaf with butter and Lady Henni’s shortbread fingers

Lady Henni’s Death by chocolate (coconut milk infused chocolate truffles with chai spices (left) and green tea (right) [Photo by Lady J.]

Witches’ tea favors: Paper cuts (jam filled shortbread fingers) by Lady Henni

Now it’s time for the witches’ fashion show …

Pentacle amulet

Dragon’s claw with onyx stone

Lady MH and Lady ML in their elegant hats

Lady T.’s creepy witch hat

Lady B.’s vintage Victorian boots with hidden Halloween socks

Lady MH’s bad witch stockings and Mary Janes

Happy Halloween!

Disclaimer: The Victorian Tea Society’s Witches’ Tea (the original Witches’ Tea!) was hosted by Lady Henni and this post features a Halloween poem by the Warlock D.


4 thoughts on “The Witches’ Tea

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s