Showing posts with label Breast Cancer Awareness Month; Pink Tea. Show all posts
Showing posts with label Breast Cancer Awareness Month; Pink Tea. Show all posts

Monday, October 15, 2012

A Pink Tea

Welcome to my "Pink Tea."  October is designated as National Breast Cancer Awareness Month.  Everyone knows someone who has been diagnosed with breast cancer, or stricken with the disease  personally.  We pray for a cure,  celebrate those who have survived, and honor the memory of those who succumbed.  [Even though this post is feminine, it remembers the men who have been stricken with breast cancer as well.]  
 
Please come inside and join me!
 

I've set out one of my prettiest teacups with pink roses for this occasion.  Pink roses are one of the longest existing roses.  When roses first began to be cultivated, the majority of them were in various shades of pink.  They are a symbol of grace, elegance, love, admiration, gratitude, and joyfulness.  
 
 
The tea party tablescape will feature some of the pink Depression glass in my collection.
 
 
Our tea party will begin with Tomato Dill Bisque.
 
 
Cranberry Scones served with Jam, and Banana Split Salad will be the main course.  A few years ago there was a lovely restaurant in Chesaning, Michigan called Heritage House, which featured a Banana Split Salad on their menu.   I ordered it on more than one occasion, and wrote down its construction so I could recreate it at home.  I'm told it appeared on many restaurant menus in the 1950's.  Sadly Heritage House is no longer open.

If you would like to create  it at home this is how it's made:  Spread Iceberg lettuce leaves on a plate.  Peel and slice one banana in half, lengthwise and lay on top of lettuce.  Top with one scoop of  orange sherbet, one scoop of chicken salad, and one scoop of small curd cottage cheese.  [I added dry raspberry gelatin to my cottage cheese for enhanced flavor.]   Sprinkle chicken salad and cottage cheese with chopped nuts [walnuts, pecans, or peanuts] if desired.  Drizzle scoops with a fruit topping - I used raspberry.  Surround scoops with fresh fruit - pictured here are watermelon, cantaloupe, and honeydew chunks, strawberries, raspberries and blueberries.  Any fruit of your choice can be used.  It's a very delicious and refreshing salad.

 
 Dessert will be a chocolate mound cupcake.

 
Enjoy!
 
 
*  *  * 
 
 I'm joining Rose Chintz Cottage today for a Pink Tea Party on Tea Time Tuesday
and
Antiques and Teacups for Tuesday Cuppa Tea