Laura Childs: Gunpowder Green

1 Tbs. sugar

Freshly squeezed juice from 2 lemons plus rind

2 Tbs. Earl Grey tea leaves

1 egg white

Bring water, sugar, lemon juice, and lemon rind to a boil in saucepan and allow to boil for four minutes. Add tea leaves, cover, remove from heat, and let steep until cool. Strain into a bowl, cover, and place in freezer until mixture is slushy and half frozen. Beat egg white until stiff, then fold into mixture. Freeze until sorbet reaches desired consistency. To serve, scoop sorbet into parfait dishes and garnish with fresh fruit or a lemon cookie.

1 Tsp. baking powder

1 Tsp. granulated sugar

1 cup all-purpose flour

¼ tsp salt

1 Tbsp. orange juice

½ cup milk

½ cup raisins

Mix dry ingredients together in bowl, add orange juice and milk. Mix into a dough, then add raisins. Place 8 scoops onto a greased baking sheet, bake in preheated 425 degree oven for 15 to 20 minutes. Serve hot with plenty of butter and jam. Yields 8 scones.

1 1/3 cups strong Irish Breakfast Tea

1 1/3 cups apricot nectar

1 1/3 cups sparkling water

Combine tea, apricot nectar, and sparkling water. Pour into ice-filled glasses. Make 4 servings.

2 large chocolate bars (Ghiradelli or Dove work well)

12 large, fresh strawberries

Wash and dry strawberries, leaving stems on. Break chocolate bars into bits and place in microwave safe bowl. Heat in microwave on high for 30 seconds or until melted completely. Hold each strawberry by its stem and dip into melted chocolate. Place on waxed paper to cool.

1 lb. cooked lobster meat

2-3 stalks celery

small onion

Prepared mayonnaise

1 cucumber

Chop the lobster into small pieces. Chop and dice the celery and onion into very small pieces. Combine ingredients in a bowl and add a small amount of mayonnaise. If mixture seems dry, add a little more mayonnaise, then add salt and pepper to taste. Peel cucumber and slice into very thin slices. Spread lobster salad on slices of cocktail bread, top with cucumber, top each sandwich with another slice of bread. Carefully cut each sandwich into two triangles and arrange on platter.

2 lbs. chicken liver

1/3 cup canola oil

2 eggs

1 fresh clove of garlic

3 cups wheat flour

Mix chicken liver, oil, eggs and garlic in food processor. Pour into mixing bowl and combine with flour. Pour into well-greased 9'' x 11'' pan. Bake 350 degrees for 40 minutes. When completely cool, cake can be lightly frosted with low fat cream cheese.

Serve as many of these as you’d like, but always in small quantities. This is the time to use your fancy glass plates or two-tiered serving tray.

Cream cheese balls rolled in chopped walnuts

Tiny cucumber sandwiches (buy small loaves of bread and remove crusts)

Thin slices of Swiss or jarlsberg cheese

Wedges of brie or camembert

Deviled eggs garnished with pimento

Cranberry or zucchini bread

Chicken salad on small croissants

Chutney or honey butter on toast points

Crab salad on English muffins

Macaroons

Scones with jam

Unwrap grandma’s teapot, round up all your mis-matched cups, saucers and tiny plates. Set out thin slices of lemon, sugar cubes, a tiny pitcher of milk, and a small pot of honey. Gather fresh flowers from your garden or adorn your table with pots of ivy. Light the candles, play a favorite CD, indulge in the relaxing ritual that is tea time.