Today, Queen Elizabeth II celebrates her 91st birthday. In honor of her birthday, I’m posting Lady B.’s “Queen for a day” tea from last year!
Lady B. surprised us all when she announced that she did not want any assistance with her upcoming tea for the Victorian Tea Society. She said she wanted to pamper us and make us all feel like a “Queen for a day!” Wow! Talk about Royal Treatment!
Queen B.’s royal invitation instructed guests to “wear tiaras and bring (their) best manners.” My favorite queen of all time is, of course, Queen Elizabeth I (isn’t she everyone’s favorite?!?). I once went through a phase where I went crazy over everything Elizabeth I, especially books and movies. I decided to pay tribute to Edmund Spenser’s The Faerie Queene, the epic poem dedicated to Queen Elizabeth I, by dressing up in a Renaissance costume, complete with a garland of eucalyptus, peacock feathers, and green foliage for my hair. I planned to arrive to Queen B.’s as the Faerie Queene!
The road to Queen B.’s was strewn with rose petals and a Fairy Crossing! My heart danced a little jig and I knew then I was in for a special treat. Queen B. sure knows how to make a Queene feel at home! 🙂
Queen B.’s Fairy Crossing (click on photo to enlarge)
After the Fairy Crossing, the queens were invited to sit on this welcoming bench as their arrivals were announced. Notice all the crowning touches from the pillow to the accents, the curtains, and the bench cover!
Queen B’s crowning glory
Once inside the palace, we admired this enchanting table in the foyer while Queen B. made an unexpected grand entrance from the staircase!
Enchanted welcome table made by Queen B. requiring 6 yards of tulle!
Queen B’s crowning touches everywhere … including the “other throne” room (aka commode)! (click on photo to enlarge)
More crowning touches and some Victorian flair!
Before Royal Tea was served, Queen B. instructed us on how to be queenly with “Her Royal Highness Lessons, course 101.”
Click to enlarge
After we successfully completed the course, we made a Coronation Toast to Queen B. to initiate the Royal Tea.
Her Royal Highness Butternut squash soup
Enchanted broccoli avocado berry salad
Starting at 12:00m, clockwise: Kensington Palace Turkey and Provolone, Her Majesty’s Ham and Swiss Cheese, Princess Diana’s Tiara Smoked Salmon Mousse Canapes, Once Upon a Time Egg Salad, and Royal Coach Curried Chicken Salad Croissant
Queen’s Throne Shrimp cheesecakes (these were amazing!)
Royal scepter fresh fruit
Tea time double chocolate scones
Double Chocolate Scones
Yield: 12 scones
2 c. all-purpose flour, sifted
1/2 c. unsweetened dark chocolate cocoa powder or unsweetened Dutch-process cocoa powder
1/4 c. sugar
2 t. baking powder
1/2 t. fresh orange zest
1/4 t. salt
1/3 c. cold unsalted butter, cut into pieces
1/2 c. dark chocolate chunks (I used chocolate chips)
1 c. heavy whipping cream
l large egg
3/4 c. pecans or nuts of your liking *optional
Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, cocoa powder, sugar, baking powder, orange zest, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add chocolate chunks, stirring to combine. Set aside.
In a small bowl, combine cream and egg, whisking well. Add to flour mixture, stirring until just combined. Dough will be sticky. IF mixture seems dry, add more cream, 1 tablespoon at a time, until a dough forms. Drop dough by heaping tablespoons onto prepared baking sheet.
*Optional sprinkle scones with large decorative sugar or coarse raw sugar.
Bake until a wooden pick inserted in centers comes out clean, 8 to 12 minutes. Cool on baking sheet for 5 min. and serve warm.
1 c. heavy whipping cream
1/3 c. chocolate chips or more depending how chocolately you want it.
In a medium saucepan, heat cream til very hot, but not boiling. Remove from heat and add chocolate chips whisking til melted. Pour mixture into a heatproof glass or metal bowl and set in a larger bowl filled with ice. Let cool whisking occasionally. Using a hand-held mixer, beat chocolate mixture at high-speed until stiff peaks form. That’s it. Easy peasy!
After the scones course, we assembled outside to have dessert in Queen B.’s gazebo.
Ha, I didn’t even notice until now that I captured a lizard running across the path in the foreground! 🙂
Crown fold napkins, lace crowns on bottom of teacups, and golden embroidered crowns on lace coasters (stitched by Queen B. herself!)
Dreams Do Come True strawberry cheesecake
A royal thank you!
To Her Royal Highness, Queen B.
I rarely venture out of my kingdom so imagine my delight and appreciation for the great efforts you made to make me feel at home with reminders of my beloved Faerie Land. I was equally enchanted by your resplendent palace, scrumptious royal tea, and the company of charming visiting queens from other faraway lands. Thank you Queen B. for the royal treatment and unforgettable afternoon. I hope you will visit me in my kingdom someday.
Your humble servant,
The Faerie Queene
“It’s all to do with the training: you can do a lot if you’re properly trained.”
–Queen Elizabeth II
Happy birthday to The Queen!