The warmer breezes and budding flowers that announce the arrival of spring inspire us to take afternoon tea out of doors. Enjoy the season's beauty as you sip a flavorful green tea and nibble on a sweet treat from your favorite spot on a porch or patio... And since springtime is symbolic of fresh beginnings, why not invite a few close friends to sample several tea blends and to try out new recipes for seasonally appropriate sandwiches, scones, and sweets? Even if a passing shower forces you to take tea inside, as is wont to happen at this time of year, a beautiful bouquet on the tea table is an excellent way to celebrate spring.

Today I’m having tea out on the veranda. You might suspect I am on the veranda because the sun is shining, actually it quite the opposite. It is raining. I feel at home when I am close to the rain. So when it rains I move my tea to the veranda….

There is something sacred, something holy, something deeply personal about sitting on the veranda. So I keep to my own thoughts. Today, my thoughts have not drifted very far. In fact, I am pondering the veranda itself. The word is beautiful and beckoning. "Come out on the veranda" is a warm invitation.

I do love the veranda, I glance over the garden while looking out into the rain and sipping my tea and feel contentment by just being…

Lemon Curd
Makes 2 cups

1/2 cup fresh lemon juice
2 tablespoons lemon zest
3 egg yolks
1 1/2 cups sugar
1/2 cup butter, cut into pieces

1. In a double boiler over medium-high heat, whisk together lemon juice, lemon zest, and egg yolks. Add sugar and continue whisking for 8 to 10 minutes until lemon curd thickens slightly. Remove from heat, and gradually whisk in butter until melted. Cool mixture slightly; pour into container, and chill.

(Courtesy of TeaTime Magazine)

Enjoy this refreshing treat with some iced tea on a warm, sunny day outdoors.

Cucumber Melon Salata
Makes 24 servings

1/2 cup balsamic vinegar
1 large English cucumber
1 (2-pound) seedless watermelon
1/4 cup ricotta salata, broken into chunks
1 teaspoon salt
1 teaspoon freshly ground black pepper
Garnish: fresh basil

1. In a small saucepan over low heat, simmer the balsamic vinegar until thick, about 10 minutes.
2. Using a channel knife, score the cucumber; cut into 1/4-inch slices. Cut watermelon into 1/2-inch slices. Using a 1 1/2-inch cutter, cut watermelon into rounds.
3. Layer watermelon rounds over cucumber slices. Drizzle a small amount of the balsamic reduction over watermelon, and top with a second slice of cucumber. Add a chunk of ricotta salata on top, and season lightly with salt and pepper. Garnish with fresh basil, if desired. Chill until ready to serve.

(Courtesy of TeaTime Magazine)