One of the delights of this busy week was having a photo shoot for TeaTimein our dining room -- quite a momentous occasion for a tea-loving girl like me! The stylist, photographer and test-kitchen professional spent most of Wednesday setting up the loveliest party. I got a little preview when I stopped in for a late lunch and can't wait to see the complete menu and tablescape when it appears in the magazine. I will be sure to let you know when the issue is on newsstands! The team was so gracious to leave fresh flowers and delicious treats for us to enjoy -- perfect for celebrating the first day of school.
Although I can't offer any details of this week's shoot, I can offer you one of my own refreshing summertime treats. These ice cream tea sandwiches take minutes to prepare and offer perfect refreshment for the lingering heat of these late-summer days.
Ice Cream Tea Sandwiches
Try this dainty dessert with your favorite flavor combinations.
Meyer lemon cookies*
Garnish: Powdered Sugar and fresh raspberries
Allow sherbet to soften slightly. Using a measuring tablespoon, scoop 1 tablespoon of sherbet and position gently on a cookie, using a second spoon to help scrape the ice cream off the tablespoon if needed. Top with a second cookie, and press gently. Quickly smooth edges of ice cream, and place ice cream sandwich on a freezer-safe plate. Freeze for 5-10 minutes to allow ice cream to firm up but keep cookies crisp. Garnish with a dusting of powdered sugar and a few fresh raspberries, if desired. Serve immediately. Ice cream sandwiches can be stored longer in the freezer, but the cookies will soften.
*For testing purposes, I used Salem Baking Meyer Lemon with Lemon Zest Moravian Cookies.
"The mere chink of cups and saucers tunes the mind to happy repose." ~ George Gissing