Blanched chives secure lettuce-wrapped bundles of rainbow carrots, celery, daikon, and alfalfa sprouts for our tasty Vegetable Spring Rolls with Lemon-Herb Vinaigrette. Also highlighting the bounty available this time of year, Pea Crostini showcase fresh pea tendrils, chervil, and micro greens.
Basil simple syrup lends an unexpected note to Sparkling Pink Grapefruit Cocktail.
Peppery radishes find a cool complement in Cilantro Mousse, a silken mixture of cream cheese and sour cream brightened by the lively herb. Lime zest and juice add touches of citrus—flavors well balanced with the bold essence of garlic.
Hibiscus tea, an infusion made from the subtropical roselle bloom, adds tartness to the airy dessert filling in our decadent Chocolate Mousse in Chocolate Cups. Raspberries, edible flowers, and a dusting of confectioners’ sugar draw attention to these artful treats.
Text Melissa Lester
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Loren Wood
Find all of the recipes from “A Feast of Beauty” and other delectable menus in The Art of Tea.
I’m glad to see there is a real Eveline in the world. I used your name in my Victorian fiction book, Comfort and Mirth. She was one of my favorite characters.