[Note to Vox folks: I am no longer updating my vox blog regularly. Catch me at The Skinny Gourmet.]
Gird your pinafores, artfully cuff your kimonos: you are cordially invited to a tea party.
Tea is a global industry with a thousand local faces. It is also a really tasty excuse to get together with some friends on a Saturday afternoon and have a good time. So I'm getting in the mood with an annual food blogger event: a spring tea party.
Eligible posts should fall into one of three categories:
1. Tell us about tea culture and traditions in your area. Give us an eyeful of a Japanese tea ceremony, share your grandma's recipe for Southern Sweet Tea, or make a Moroccan tea traditions come alive for us.
2. Blog about a food treat meant to be eaten with tea. This could be traditional English scones or cucumber sandwiches, but also includes more contemporary interpretations on these classics. Feel free to be as classic or imaginative as you like, but the final product should ideally conform to the "small bites" approach of most tea food.
3. Make a food that includes tea as a key ingredient. Earl Grey cupcakes? Green Tea bread pudding? Heck yes.
Email me at skinnygourmet[AT] gmail [DOT] com by May 25th.
Please include (in this order):
Your name
Your blog name
Your blog's address
The name of your dish/post
The permalink to your post
Remember to include a link in your post back to the Skinny Gourmet (http://skinnygourmet.blogspot.com). The roundup will be posted by May 31st.
Roasted beets pair exquisitely with the subtle tang of goat cheese. I
first fell in love with this combination while dining al fresco in Napa
Valley, but have since tried it just about anywhere they serve it,
including at Crofton on Wells in Chicago and Quince in Evanston, in the site of the former Trotter restaurant Trio. So I decided to prepare some version of this favorite and submit it as my entry for Weekend Herb Blogging #97, hosted this week by Real Epicurean.
This recipe takes a classic salad combination—roasted beets and goat
cheese—that I adore and presents it as bruschetta. I find this
unconventional presentation intuitively pleasing, but it is also
practical for those traveling gourmands looking for a delectable picnic
item. The combination of vinegars draws out the earthiness in the beets
while the inclusion of edible dandelion leaves compliments the
sweetness of the roasted beets. Read on for the recipe and a
fascinating inside scoop on edible dandelion leaves.
