Sunday Afternoon Tea: Le Hammeau, ‘Bacon and Egg’ Tea Sandwiches, and Tiny Lemon Cakes

Sunday, October 16, 2011 2comments No tags Permalink 0

Sunday tea at home. Sometimes it’s nice to stay inside, cozy the entire day (or in some cases, weekend!) Organize the apartment, organize your life. And put on the kettle.

Two cups of Bellocq’s No. 12, Le Hammeau. Lemongrass, lemon verbena, chamomile, lavender, rose petals, mint and sage.

Tea sandwiches to nibble on. Japanese white bread, crusts off, quartered and gently buttered. Salted butter. Diced cucumbers and hard boiled eggs. Separate the yolks and whites and then push through a sieve, one after another.

Look how fluffy the eggs get, fairytale-like in texture. Reminds me of this escarole salad I ate at Buvette, complete with an anchovy dressing and “shaved” eggs.

And the final touch: trout roe. California Caviar Company sent a gorgeous set of roes and caviars to taste last week. Am going to incorporate them all into tea sandwiches…some form, some shape, one way or another. This one goes well with eggs because it’s not just trout roe, but trout roe infused with bacon (Nueske’s applewood-smoked bacon to be exact). They call it ‘Bacon and Eggs‘ – so cute, heheh.

Little bites, the taut, briny roe goes pop-pop, and sieved eggs easily melt into the buttered quarters. Kyuri cucumbers for a clean, crisp finish.

And something sweet before we leave off. Delicate lemon pound cake towers dusted in cocoa. Decidedly bright, minuscule nibbles. We cleared out half before I remembered to take a photo. Another cup of tea please. Now all we need is a massage…and maybe a facial? Never hurts to dream. Hope everyone has a happy Sunday.

2 Comments
  • anonymous
    October 17, 2011

    lovely! just curious what do you do w/the crusts? -l

  • Kathy YL Chan
    October 17, 2011

    @ Anon: Thank you! ^_^ I just butter the crusts and snack on them ahaha. The ones that don't get finished go in the food processor to make breadcrumbs. Nothing goes to waste! :)

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