In high 19th century Victorian elegance, Falcon Rest Mansion and Gardens held a Victorian High Tea Garden Party Saturday with 40 guests attending the event. Guests were greeted by Falcon Rest owners Charlien and George McGlothen, who shared a little history of the mansion, and how tea parties got their start in the early 1900s. The tea served dual purposes, as it was a fundraiser for Hickory Creek Elementary’s nature trail, and to observe the 20th anniversary of the McGlothens opening the mansion.
Music from the Victorian era was provided at the tea and the following fashion show by pianist Susan Hinton.
Each table was set in Victorian elegance with china plates and tea cups, silverware and serving pieces, all placed on white crisp linen tablecloths. Fresh flowers adorned each table, and were provided by members of the McMinnville Garden Club, Hoe ‘n Hope Garden Club, and Warren County Master Gardeners Association. The lovely arrangements were used as door prizes for the lucky winners.
The tea was held in the Victorian Carriage House, with guests enjoying homemade scones, tea sandwiches, assorted sweets, brewed tea and pink lemonade.
Davidson County residents Florence Ann Ketelsen and Kathy Rychen attended and thoroughly enjoyed the atmosphere and the delicious food.
“We had a great time,” said Ketelsen. “It was a beautiful tea, and was a good opportunity to get away for a little while. I am so impressed with the McGlothens, you can tell they love what they do.”
Four ladies from Smithville also enjoyed the festivities. Dot Tittsworth, Frances Frazer, Emma Dean Dudney and Carol Darrah always strive to have a good time and the active ladies enjoy making memories when possible.
“It was a wonderful time, and very entertaining,” said Tittsworth. “Mr. McGlothen even taught us how to use our fans and to know the different signs associated with it.”
Everyone agreed the food was both original and delicious. Charlien happily shares the following recipes:
3 large eggs
3/4 cup granulated white sugar
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely shredded lemon zest
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce.) This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Note: If you want a lighter lemon curd whip 1/2 cup of heavy whipping cream and fold into the lemon curd.
1 (8 ounce) package whipped cream cheese with chives
1/2 cup sour cream
1/2 cup mayonnaise
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch)
1 1/2 teaspoons dried dill weed
1 (1 pound) loaf thinly sliced white bread (use bread of choosing)
1 cucumber, thinly sliced
1/4 cup snipped fresh dill leaves, or as needed
Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canapé with a few fresh dill leaves.