New York August 2011

Jun 20

Chapter 12

When Addy turned 16, her parents took her to on her on her first trip to Manhattan. It was the beginning of August and the temperatures in New York were rivaling those in Savannah. A heatwave had set in for the Big Apple and was not losing its grip. However, it did not daunt her spirits and she was determined to arrive fresh and collected.

She packed a very light wardrobe of linen, silk and cotton. Addy was judicious in her choices and could convert each item from daytime to evening by the accessories she brought along. The foundation of her jewelry was the pearl necklace her parents gave her to mark her 16th. Her mother told her she could wear it with anything from jeans to ball gowns.

Mr. Wilder had informed her of their plans which included staying at the Waldorf Astoria. He wanted the trip to be something Addy would remember for the rest of her life.

They flew up on a Thursday afternoon into JFK. The hubbub of activity in the terminal was really quite exciting for her. The Savannah Airport seemed so quiet and sedate in comparison. However, they negotiated the airport like pros. They caught a cab and headed to their hotel. The visual impact of the Art Deco hotel stuck an impressive cord in all three Wilders. Their room was commodious and had a balcony overlooking Fifth Avenue

The first event was to have Afternoon Tea on the Cocktail Terrace of the Waldorf. Addy was enchanted. She and her mother wore white ankle length dresses that flowed when they walked. Her father chose a dark suit and a jaunty gold and black silk bowtie and starched white shirt. The pianist was positioned across from them. Mr. Wilder spoke to him and informed him they were from Savannah. The rest of the afternoon’s music contained a large selection of Johnny Mercer and Hoagy Carmichael.

The ladies chose Oolong tea and Mr. Wilder had a robust Darjeeling. The tea tower, that was presented to them was one of culinary splendor. There were three tiers of delights. The bottom plate containing crustless sandwiches, the next tier was filled with scones. Delicate pastries adorned the top. All three were mesmerized by one of the delicacies on the Sandwich Tier. It was one that Mrs. Wilder had made for years. It was a delicate Phyllo Cup filled with Goat Cheese and topped with a Tomato Conserve!

The trio smiled and mused that it was an auspicious begining to their trip.

Filo Cups with Goat Cheese and Tomato Conserve

INGREDIENTS

2 Packages of Athens Mini Fillo Shells
4 oz. of Goat Cheese
2 oz. of Cream Cheese
½ Teaspoon of Tomato Conserve per cup
Finely Chopped Green Onion for Garnish

DIRECTIONS

In a mixer, combine the goat and cream cheese and whip to a smooth.

Fit a pipping bag with a 2 D Rose Tip and fill with the mixture. Pipe a small amount into each shell, top with Tomato Conserve and Garnish with the Green Onion. If you do not have a pipping bag and tip, simply spoon a small amount of the mixture in each shell.