Let There Be White

Interior designer Chris Barrett assembled a collection of antique ironstone for the display niches. The pieces are functional and subtly blend into the matching background.

Jacket Required

To soften the dining chairs with a touch of femininity and sophistication, Barrett dressed them with tailored slipcovers made of cotton toile in cream and taupe. The two-piece covers are embellished with covered buttons.

Elegant Embellishment

Some occasions call for refined elements. The Wallace estate silver from Replacements and the linen placemats with beaded trim from Nuko Creations (732/542-0200) give the table a regal look.

Portrait

Rachel Hollis hosted our regal British-inspired afternoon tea.

Tea Sandwiches

• Cucumber Wraps with Cress
• Smoked Salmon with Wasabi Caviar and Chive
• Creamy Basil Chèvre with Cucumber
• Brie with Truffle Honey and Candied Pecans

Tea sandwiches are only limited by your imagination—the combinations are endless. To make the tea sandwiches, choose a firm, thinly sliced white, rye, or pumpernickel bread and cut into circles with a biscuit cutter. Layer the ingredients and serve.

For the cucumber wraps, cut a cucumber lengthwise into thin strips. Spread cut bread with a soft cheese, such as Boursin, and roll into a tube. Wrap bread with cucumber slice (secure with toothpick if necessary); tuck a few watercress leaves into one end.

Crab Salad Tower with White Gazpacho

Recipe by The Spot Gourmet

Gazpacho: In blender, put 1 large peeled, seeded, chopped English cucumber, 2 cups seedless green grapes, 1 cup Marcona almonds, 2 tablespoons chopped fresh dill, 1 tablespoon minced garlic, and 1/2 small minced shallot. Puree until smooth, about 2 minutes. Add 1 cup vegetable broth. Add 1/4 cup each plain nonfat yogurt and sour cream. Blend until incorporated. With motor running, gradually add 1/2 cup olive oil in thin stream. Puree until very smooth, about 1 minute. Add 3 tablespoons sherry vinegar and 2 tablespoons Spanish sherry; puree 1 minute more. Season to taste with salt and pepper; transfer gazpacho to bowl. Cover; refrigerate until well-chilled, or up to 3 days.

Crab Salad: In bowl stir together 1 pound good-quality lump crabmeat, 1/4 cup diced celery, 2 tablespoons minced fresh chives, 1/4 teaspoon each salt and pepper, 1 tablespoon fresh lemon juice, 2 shakes each Worcestershire sauce and bottled hot pepper sauce, 1 teaspoon each prepared horseradish and Dijon-style mustard, and 1/4 cup mayonnaise. Cover; chill until needed.

Mango Salsa: In bowl stir together 1 cup diced mango; 1 tablespoon each diced red onion, diced red sweet pepper, and chopped fresh cilantro; 1 teaspoon minced, seeded fresh jalapeño pepper; 2 tablespoons lime juice; and 1 tablespoon olive oil. Cover and chill.

To Assemble: Seed, peel, and slice 1 mango and 1 avocado. Place one (3x2-inch) ring mold in center of each soup plate. In each ring mold, layer 1/2 cup crab salad, 4 slices mango, and 3 to 4 slices avocado. Cover avocado with plastic wrap. Refrigerate plated molds 1 hour.

To Serve: Pour 1/2 cup gazpacho around ring mold. Slowly remove mold, gently pressing avocado to keep tower in place. Remove plastic wrap. Top tower with mango salsa. Garnish with edible flowers and purchased wasabi caviar. Garnish soup with diced cucumber and fresh chopped dill. Serves 6.

Marvelous Minis

A mélange of vintage two-cup teapots from Replacements presents each guest with a signature pattern for individualized appeal.