Inspiration Board: An English Garden Wedding Tea

Hello everyone! Its hard to believe I've been in London for almost a week and have another 10 weeks to go, I think surreal is the word I would use to describe the experience so far. Today is literally our first free day and we're thinking of doing a museum like the National Gallery or the Victoria and Albert, and tomorrow we take a day trip to Oxford, but I had to whip up something lovely to share with you all! Inspired by my new surroundings and the British love of tea - an English Garden Wedding Tea. The color palette is all spring - greens, peach, and just a touch of blush pink. I love the idea of an afternoon tea in a garden for a wedding reception - lush flowers, tea sandwiches, delightful cakes, scones with lemon curd and clotted cream... heavenly. In fact, I think in light of this board, we'll have to do an afternoon tea today! I've included a yummy orange-thyme madeleine recipe for you as well :)

Photo Credits: Clockwise from top left - tea and madelines {Tea Time magazine} 'dew drop' floral bolero {Claire Pettibone via Martha Stewart Weddings} hand-milled soap favors {Handmade Weddings} peach garden roses {Ariella Chezar, photography by Lisa Lefkowitz via Snippet & Ink} couple at garden gate {Melissa Musgrove Photography via Martha Stewart Weddings} dessert buffet {Nicole Hill Gerulat photography via Martha Stewart Weddings} apple, vines and garden roses table arrangement {Ariella Chezar, photography by Lisa Lefkowitz via Snippet & Ink} hanging lanterns {Lisa Lefkowitz via Snippet & Ink}

And for your own afternoon tea or shower, this madeleine recipe is perfection!

Orange-Thyme Madeleines

makes 2 ½ dozen

3/4 cup plus 2 tablespoons unsalted butter, softened, divided
4 large eggs, room temperature
1/8 teaspoon fine-grain sea salt
2/3 cup sugar
2 teaspoons chopped fresh thyme
1 teaspoon finely grated fresh orange zest
1 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
Confectioners’ sugar, for dusting

• Preheat oven to 350°. Grease 2 Madeleine pans with 2 tablespoons
butter. Set aside.
• In a small saucepan over medium heat, melt remaining 3/4 cup
butter until butter is brown and smells nutty, approximately 20
minutes. Strain butter through a mesh sieve lined with a paper
towel. Discard solids. Cool brown butter to room temperature.
Set aside.
• In a large bowl and using an electric mixer at medium-high
speed, combine eggs and salt, beating until thick and tripled
in volume, approximately 4 minutes. Increase mixer speed to
high. Add sugar in a slow, steady stream, beating until mixture
is thick and ribbonlike, approximately 3 minutes.
• Gently fold in thyme, orange zest, and vanilla extract. Fold in
reserved brown butter. Sift flour over egg mixture. Gently fold
flour into batter until just combined.
• Spoon batter into prepared pans, filling each well two-thirds to
three-quarters full. Bake until edges are golden brown, 12 to
14 minutes. Remove from oven, and unmold immediately onto
metal cooling racks. When cool, dust Madeleines with confectioners’
sugar.

recipe from Tea Time Magazine