Fresh Mozzarella with Blood Orange, Coriander and Mint

The caprese salad is a legend, I can rarely resist one on any menu, especially when it comes with mozzarella di buffalo or a heavenly burrata, but sometimes you want to branch out with your flavors! When I was in London in April, I HAD to go to NOPI, Yotam Ottolenghi’s beautiful restaurant. All of…

Lemon Custard with Lemon Curd Topping

I love lemon curd, but for some reason didn’t think of making it myself until a year ago when I found myself with a dozen egg yolks left over from a big merengue I was making. So many of my recipes are created out of the leftover ingredients of other cooking endeavors, but I am…

Introducing Chez Nous – The Cookbook!

WHY CHEZ NOUS: COMMUNAL DINNERS? I have long dreamed of publishing a cookbook. In fact, over the past decade, I have made dozens of editions of cookbooks. They have made their way into Christmas presents and personal archives, finally, after years of work and research, I am thrilled to announce the first public edition of…

Mixed Berry Almond Tarts

These little tarts are lovely! They might look a touch like muffins, but taste so much better! The sweet pastry that forms the base will create a wonderful pairing with either raspberry or mixed berry jam, I think I actually prefer raspberry, but I was serving mixed berry jam for High Tea. These can be thrown…

Victoria Sandwich Cake

This might just be the most British cake that we served at High Tea. The cake became a popular tea-time treat during the reign of Queen Victoria, it is said that it was her favorite cake! Traditionally, this delicious, buttery, sponge cake is served with raspberry jam and whipped cream sandwiched in between two cakes.  Whenever I…

Trifecta of Jam – Rhubarb, Mixed Berry, and Strawberry

I recently posted my Mango Jam recipe, but as delicious as it is, one pot of Jam is never enough for a High Tea! For our tea on Saturday, we were expecting a dozen guests, so I figured I needed at least four different jams! To cover the Jam rainbow, I served the Mango Jam…

Clotted Cream and Butter

Clotted cream is not something you come across frequently in America. I have only been served clotted cream once, and it was during a High Tea at an Alice in Wonderland themed tea room in New York. Clotted cream is delicious, but rather pricey! Luckily for us all, it is incredibly easy to make!  All…

Sultana Scones

These scones are not the hard triangles we are accustomed to in coffee houses. I use White Lily light all purpose flour for these. The flour is milled very finely which, when mixed with butter creates a beautiful light scone that melts in your mouth. Allowing the dough to rest for two sessions also helps…