A Cup of Tea with Lydia

A Cup of Tea with Lydia: Simplici-TEA for Three

By Lydia Harris

Recently I invited my niece Joan and her daughter Lena for a Sunday afternoon tea.

“All we need is tea and time to visit,” Joan said. “You don’t need to cook anything.” I liked the idea of a simplici-TEA.

Checking the family birthday calendar, I saw that Lena would have a birthday soon. I decided we needed a cake to celebrate her thir-TEA-eth birthday.

I planned to buy a frozen Pepperidge Farm chocolate cake, but Joan offered to bake Lena’s favorite plum kuchen. That suited me to a tea! It would help me follow my daughter’s advice, “Keep it simple so you can enjoy the teatime and aren’t so tired after your guests leave.”

Ambience to Enjoy With Joan bringing the dessert, I concentrated on my favorite part of entertaining—setting a pretty table. Topping a white tablecloth (a single-bed sheet) with a floral table runner and fresh flowers created a welcoming ambience. Petit Point china plates, cups, and saucers added beauty to the décor.

When Lena arrived, she greeted me with, “I haven’t seen you for over a year!” That’s right, with Covid-19 we hadn’t connected.

“You have a nice tearoom,” Lena said when she entered my large recreation room. Normally I seat my guests upstairs in our cozy dining room. But keeping social distancing in mind, I now hosted small events downstairs where we could spread out.

Individual china teapots stood ready to be filled so we could each sip our favorite blend. I offered several choices, and they both chose Harney & Sons Paris tea, a black tea with vanilla, fruit, and citrus flavors. Later I brewed Valentine’s Day tea, a black tea flavored with vanilla, chocolate, and rose petals.

Food to Savor To add to the party menu, I heated Sausage Triangles from my freezer, which my daughterin-law had made as a gift for me (see recipe in my cookbook, page 109). They are made with puff pastry and a sausage-potato filling seasoned with thyme. I cut them into small pieces for an appetizer. I also set out fresh strawberries with sour cream and brown sugar for dipping.

With the simple menu, our teatime felt relaxing. We could focus on friendship and catch up on each other’s lives. “What’s new?” I asked Lena.

“I’m starting a new job tomorrow,” she replied. The next day—on her birthday!

My motto is to never miss an opportunity to pray, so we asked God to bless Lena in her new job.

When it was time to serve the German plum kuchen, I added a candle to Lena’s piece and we sang “Happy Birthday” to her. (See recipe my niece used here: https://www. daringgourmet. com/zwetschgenkuchen-zwetschgendatschi-german-plum-cake/.)

Memories to Treasure The two hours passed all too soon. But, by keeping the tea menu simple, I had more time to fellowship with family rather than fuss with food. I sent Joan and Lena home with the flowers from the table and a gift for Lena.

When I began serving afternoon teas in my fifties, I copied fancy three-course ones like I had enjoyed in tearooms. Now, twenty years later, I’ve learned to be more spontaneous and relaxed about the menu. A simplici-TEA works well for any occasion or holiday. Consider it for Mother’s Day, Father’s Day, and other celebrations. Add your favorite make-ahead delicacies or store-bought goodies. Or just sip tea and make memories.

Later Joan emailed: “Thanks for having us over. It was so nice getting to visit and pray with you. Thanks for the flowers, food, and tea. What a wonderful way to spend a Sunday afternoon!”

I agree! Simplici-TEA for three hit the spot for me.

Lydia E. Harris is a tea enthusiast, grandmother, and author of Preparing My Heart for Grandparenting and In the Kitchen with Grandma: Stirring Up Tasty Memories Together.

From Lydia’s Recipe File: Plum Kuchen (Made with Italian plums)

My niece made the kuchen with a delicious yeast dough (see link in column). Here’s my version using a coffeecake batter.

Ingredients for cake: 2 pounds Italian plums 2 cups flour 1/3 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 1 egg, slightly beaten 3/4 cup milk 1 teaspoon vanilla

Ingredients for streusel: 1/2 cup flour 1/2 cup sugar 1/4 cup softened butter 1/2 teaspoon vanilla

Directions: 1. Preheat the oven to 350 degrees. Spray 9x13-in. baking pan with nonstick cooking spray. 2. Cut plums in half; remove pits; cut each half again to make quarters. Set aside. 3. Combine dry ingredients. 4. Cut in shortening. 5. Combine egg, milk, and vanilla. Stir into the flour mixture. 6. Scrape batter into prepared baking pan. Spread in the pan with moistened hands. It will be a thin layer. 7. Arrange plum quarters to cover the batter. 8. Combine streusel ingredients and sprinkle over cake. Double the recipe if you want more topping. 9. Bake 30 minutes, or until toothpick poked in center of cake comes out clean and fruit is soft. 10. Place cake on cooling rack. Makes about 12 servings. 11. Serve with whipped cream if desired. Variations: If desired, drizzle cooled kuchen with glaze after baking. (Use a mixture of 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla.) Or lightly sprinkle with cinnamon. If plums are not in season, use other fruit, such as apricots, canned sliced peaches (drained), or fresh blueberries.