High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"A Presidential Tea"
Walking into the lobby of the Mayflower Hotel is nothing short of experiencing the political history of Washington, DC. With over 80 years of politicos and celebrities crossing her threshold, the Mayflower is a veritable time capsule of our nation’s heritage.
Crab Salad Open Tea Sandwiches 3/4 cup soft butter or cream cheese Combine the butter and chives and spread the mixture onto one side of each slice of bread.
1/2 cup unsalted butter, melted First, melt the butter and allow it to cool while you make the batter.
Christening the Mayflower two weeks after it opened in 1925, President Calvin Coolidge’s Inaugural Charity Ball was held in the Grand Ballroom. Unfortunately, he did not attend the gala, as he was mourning the death of his sixteen-year-old son, who tragically passed away from blood poisoning. In 1937, Inauguration Day was moved to January 20, eight years after President’ Coolidge’s death. Many unusual occurrences have taken place at the Hotel on Presidential Inauguration days since then. At 10:00 pm in the Grand Ballroom, lights seem to dim and flicker. This was the time that guests of honor at President Coolidge’s Inaugural Ball were announced. One elevator refuses to move from the eighth floor to the lobby level until 10:15 pm. This is the time the President would have arrived at the Grand Ballroom from
his holding room. Perhaps "Silent Cal" Coolidge is making up for the fact that he missed his own Inaugural Ball, and has decided to attend the others, at least in "spirit."
The Hotel has hosted every U.S. Presidential inaugural ball since. Harry Truman announced his candidacy for President there, and lived at the Hotel for the first 90 days of his term in office. Franklin Roosevelt dictated his famous "We have nothing to fear but fear itself" speech in Suite 776. FBI Director J. Edgar Hoover lunched at the Mayflower virtually every day he was in town. The Hotel has also welcomed Mohammed Ali, Buzz Aldrin and Catherine Zeta Jones, to name but a few celebrities.
Over the years, modernization covered some of the Mayflower’s exquisite original details. However, today, it has been restored to its original splendor. At the Hotel’s opening, it boasted as having "more gold than any other building in the country except for the Library of Congress." These ornate details can still be seen today. During renovation work in the 1990s, a large skylight was discovered over the main lobby that was blacked out during World War II. Also, two large Italian frescos of gardens and reflecting pools by artist Edward Lanning were found.
In all of the politically charged excitement that takes place at the Mayflower, a lovely respite from the hustle and bustle of Washington, DC exists in the Café Promenade. As you near the restaurant, strains from a harp waft out into the Grand Promenade, drawing you in. There, you find yourself surrounded by lovely murals, linen-draped tables, and golden-vested servers waiting to treat you to the timeless tradition of Afternoon Tea.
Once seated, you take in the table scape in front of you that features Villeroy & Boch china. Then, the gastronomic ballet begins. You are offered a wide selection of loose teas, to include Darjeeling Choice Estate, Orchid Oolong, Earl Grey, Ginger Twist and Mountain Spring Jasmine, to name a few. Each is steeped to perfection.
Next, a medley of savory selections is offered. You might choose the smoked salmon with dill Creme Fraiche on pumpernickel bread, or maybe the crab salad with saffron aioli on wheat toast. Or there is roasted eggplant with artichoke spread on Focaccia bread, as well as oven-dried tomatoes with wild mushroom spread on white toast.
When you think your appetite is sated, a delicious variety of sweet treats is brought to your table. Raisin scones, Madeleines, chocolate eclairs, House Biscottis and the Mayflower’s signature Banana Nut Bread tempt your eyes and tease your taste buds as you sit back and relax in the gracious surroundings of the Café Promenade. The Hotel’s Pastry Chef has graciously provided the recipes for their Crab Salad Open Tea Sandwiches and Madeleines.
With legislative electricity constantly surging right outside the door, Afternoon Tea at the Mayflower Hotel is a serene interlude that should be savored slowly and with great joy. It is an oasis amidst the pandemonium known as Washington, DC. Our appreciation goes to Matthew Boettcher, Director of Restaurants, for his assistance with this article.
Source: www.renaissancehotels.com/wassh
Photos © Copyright Renaissance Hotels
1/4 cup finely chopped chives
10 wheat bread slices, crust removed
2 cups finely chopped crab meat
1/2 cup Saffron-infused mayonnaise
1 tablespoon lemon juice
1 teaspoon prepared horseradish
(optional)
Salt and pepper to taste
Mix the remaining ingredients together in a small bowl, then evenly spread the mixture over the wheat bread slices.
Cut each slice into quarters. Serve immediately. Yields 40 tea sandwiches.
Madeleines
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup granulated white sugar
1 teaspoon pure vanilla extract
In a small bowl, place the flour, baking powder and salt and whisk until well blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in, being sure not to over mix or the batter will deflate.
Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
Position a rack in the center of the oven and preheat to 375 degrees. Generously butter two 12-mold Madeleine pans. Dust the molds with flour and tap out the excess.
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the Madeleines.)
Bake the Madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not over bake these cookies or they will be dry.
Remove the pans from the oven and rap each pan sharply against a countertop to release the Madeleines. Transfer the Madeleines, smooth sides down, to wire racks to cool. The Madeleines are best served the same day, but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to one month.
