GF Tea Menu Link

[CDoobee]

"My name is Steve, but the ladies call me HoneyCub...
except for Jody "

I just saw this! Okay, now I HAVE to know! What DOES Jody call you, Steve? HMMMM??????

Debbie

 

[Fantasia Sam]

I'm gonna have it all !!!!!!!!!!!!!!!

 

[Pixie Power!]

Oh there's so much choice!! I like the sound of the Grand tea and the Buckingham, the only thing is i dont really like tea, the only kind i will drink is de-caf tetley LOL! Im only coming for the cakes j/k


Emma

 

[Penny12]

Originally posted by dalepool
Ok---Does the Buckingham have the scones with the Devonshire cream? ( I'm not even sure what that is....just that seems like it might mean something----so Brits----whats the special cream?)

Well, I'm assuming when they say Devonshire cream, they mean clotted cream as that's what you get in a traditional English Cream Tea which is best known in Devon and Cornwall. I forget what the process is...something ye olde world that involves slowly heating the cream to a certain temperature for hours so that separates (or so I seem to recall from hearing years and years ago), and then they skim off the 'good stuff'. Basically you are left with the most divine cream...really really thick, almost like cream cheese consistancy. Get your scone, a thin spread of jam (jelly), a BIG thick dollop of clotted cream,and then savour...mmmmmmmmmmmmmmmmmmm Oh lord, I could stick my finger in the pot and just lick all the cream *drool*

 

[Penny12]

From Britishdelights.com

Clotted Cream

Both Devon and Cornwall - counties in the South West of England - are famous for their thick cream, which is mainly produced on farms, and in small dairies.
The most famous of all is 'Clotted Cream' which achieves its thick clotted texture by heating cream of high-fat breed cows, such as the Jersey type, in pans, traditionally made of copper but latterly stainless steel, to about 190°f and allowing it to cool slowly. In the farmhouses, the pans were heated crudely over a fire or stove and the cream was rich in acid and aroma-producing bacteria. Dairy or factory methods were much better controlled, using steam heated pans. The cream is usually packed in shallow trays a few inches deep and forms a yellow crusty surface. The consistency is thick and heavy, almost like treacle, and is traditionally served by scooping the cream out into cups or small cartons.

One other thing I'd say...that business of a yellow crusty surface doesn't sound too appealing, LOL, but it's really ok. Sort of like you might get the skin on custard as it cools down. Besides, quite often when it is served with a Tea, you don't get that. Just thought I'd mention it though

 

[Barb]

The cream part is absolutely yummy. But they've got to change that name-clotted cream. ick!

 

[OkieDisney]

Penny, are you going to join us for tea (like the 3:15 time - hint)?

Karen

 

[Brisully]

Originally posted by disneycub
Duck and goose ...

Methinks you all will look silly playing "Duck, Duck, Goose" in the lobby of the Grand Floridian.

 

[Smee]

I totally agree with you Brian!!!!
This is OBVIOUSLY a game to play at the Swan!
Corinne

 

[Penny12]

I'm not 100% sure yet...I only just started to consider this little event yesterday afternoon, shame on me! I am thinking things thru, but I think if there is still room on the 3.15, I'll be there - I'll decide for sure later on today

 

[DixieDreamer]

Can someone tell me who has gone before.. is the strawberries and cream unsweetened?

I eat low carb and if it is just strawberries and real cream... it is a definite YES! for me... but if it is sweetened cream... I will have to pass on it.

 

[Taryn]

Okay...

I'll be the weird one...

Gentleman's Platter or in this case Gentlewoman's...

And either Blackcurrent Tea or perhaps... Tea... Earl Grey... Hot.

I hope that won't gross out anyone at the table! I might miss the scones though... hmmmm...

 

[Fantasia Sam]

Taryn - if you don't want it bagsy your scone

Is the gentlemans one the one with the pate? I like pate

 

[Taryn]

Hi Sam!

Yes, the Gentlemans's Platter is the one with the pate... but it is just the a la carte selection and doesn't include scones... that is the problem... I do love scones and cream.

 

[Fantasia Sam]

Why don't you just have the "Prince Edwards Tea", then you can have scone and pate ?

 

[Taryn]

Sam,

Well, I don't think I would want the Port... I like Port but it seems more of a late evening thing really...

And besides... when down south I love biscuits and gravy! We don't get anything like that up here... so I will likely have had a biscuit fix already! Not unlike scones really...

 

[Fantasia Sam]

You're right not unlike scones