I had a few friends over recently. I had planned to serve chicken salad sandwiches. I got up that morning and glanced out the window. My Easter lilies were in full bloom. On a whim, I scrapped sandwhich plans and decided we were having a tea party!

I headed outside and cut a hand-full of lilies. Filling a beautiful, old English teapot, long-since missing the lid, with water and a touch of sugar, I tucked the lilies in them. I grabbed a small linen square cloth, not bothering to press it and set the vase in the center.

From the 2 cups of chicken left over from last night’s supper, I added 1 cup of heavy cream in a skillet and let it reduce until thickened, about 5 minutes. Added salt and pepper to taste, then turned off the heat and added 1/2 cup of frozen English peas.
Once my friends arrived, I baked puff pastry cups per the package directions. It took about 15 minutes in a pre-heated oven. Then, I gently cup the tops off, filled the interior with the warm creamed mixture and set the top back on, slightly askew. Because the cups are rather small, I served two for each portion.

Adding a bright, green salad made our little party complete.

So simple, yet, so sweet.