Calla Lily Victorian Tea Room & Gifts

Mmmmm good! Mini cheesecakes with Blackberry, blueberry and lavender chutney. You can find these on our tea trays next week. Delish🍃 (I’m eating this one) 😃

This weeks Fresh Scones: Chocolate hazelnut, Cinnamon Raisin, Orange Cream.

We will be closed tomorrow due to an unforeseen situation

New soup is Mushroom and Lentil. Funny story I was going to do this photo yesterday BUT I got the soup out put it in a bowl then went to get my phone forgot what I was going and ate the soup rather than take a picture. Success today

Stop by for a cup of tea and a chocolate hazelnut scone, or maybe a apricot pecan!

Tea time 🧋🫖 we’d love to see you today!

Heating of onions can be like baking or browning (caramelization) it’s the natural sugars in the onions and or butter that will brown overtime with medium heat. But there is a whole science devoted to foods turning brown and why. But here the sugar like sugar does will form a caramel layer on the onion adding sweetness to your onion.

So when you cut an onion how do you control the smell. The best way is cooking. Heat will help accelerate the chemical release and help the enzymes in the onion break down the harsh smell and let the natural flavor of the onion show through. Nothing wrong with pungent onions for some recipes but cooking will help the natural flavor come through

What makes you cry when you cut an ion? Chemistry does. An uncut onion has a little smell but the act of cutting starts the release of organic molecules that container sulfur and it’s that that will give the onion make you cry smell.

The science of lemon curd. It’s all about the proteins. The wonderful proteins in egg yolks combine with the lemon juice to alter their shape and trap everything together. It helps hold the water and juice in a smooth creamy thickened sauce. The sugar and butter help prevent this curdling happened slowly. When you add lots of heat it help alter the proteins in such a way to get the eggs to hold everything together. This is simplistic it’s actually a lot more complicated.

Today’s lemon curd is a blend of butter, sugar, egg yolks, lemon and orange juice, and heat. It’s much quicker than making and straining cheese. When you get the hang of the recipe, it a velvety rich lemon flavored thickened delicacy.

The history of lemon curd - first written account is in the 1800’s candy calla for the acidification with lemon juice of cream. technically that is cheese with a hint of lemon. This used to be called lemon cheese but today we don’t do this anymore.

What Quiche did we prepare for you? Spinach Parmesan!

Fresh Lemon Blueberry, Cherry Vanilla and Orange Cream scones this week! Yumm!!!

A warm bowl of soup is calling your name!

From our family to yours, join us for some Turkey, quinoa, and wild rice soup!

This Wednesday, Thursday, and Friday enjoy a free pot of house tea with lunch. Stop by and see us! Mention this post when you see us.

What’s baking? Maple oat and banana quick bread with a caramel flavored glaze.

You’ll find these in the Afternoon Tea trays

Soups not just for winter! You can enjoy our fresh soups year around.

Vegan White Bean

Be sure to stop in and try our world famous chicken salad with soup or salad and don’t forget the tea

It’s a beautiful day!!! The sun is shining, stop by for so lunch.

Happy Tuesday! The weather is beautiful, and the ☀️sun is shining. Hope to see you at the tea room for a delicious bowl of Salmon chowder. 

Happy Independance Day ! 🇺🇸🇺🇸 🇺🇸
We will be closed today, back open tomorrow.