My friend Marlene came over to visit me today.  We used to work together and since she left the company, we have only stayed in touch by email.  So, I planned a Sunday afternoon tea.

Not adhering strictly to the traditional high-tea service, I decided to take some liberties with my menu planning.

I began with a cheese plate consisting of a handcrafted camembert from Silvery Moon Cheeses (Westbrook, Maine), an aged sheep and cow’s milk cheese from Canada called le Clandestin, and a washed rind cheese from Alsace called Gres des Vosges along with some fresh dates.

Next, I baked a tray of mini lemon-poppy seed muffins, and a tray of honey scones that I served with orange marmalade and clotted cream.

For our “main” course, I made two different types of sandwiches;  smoked salmon, cream cheese, tomato and capers on  multigrain bread; and stilton, honey and sliced pears on multigrain bread.

Of course, I served tea – specifically – a high quality Early Grey tea with milk. 

Marlene brought me beautiful hydrangeas and Gerber daisies and we had a lovely Sunday afternoon tea.