Baby Cruz Likes Old World Elegance During Tea Time

Baby Crus-Vasquez is a seasoned hostess who transforms even intimate spaces into memorable dining experiences. Whether entertaining a large party or a gathering of four, she exerts the same attention to details and effort to ensure that her guests feel appreciated and valued.

“A combination of different elements make a great party,” she says. “However, I would prioritize the guest list. I curate the guest’s individual personalities. They have to be interesting, compatible, sharing the same interests or at least open to new ideas and making new friends. An enjoyable crowd would be a mix of introverts and extroverts. You have to have good talkers to keep the party going and interested listeners to keep the great conversationalists going.”

Once a list of people has been made, she focuses her attention on the tablescape. “It must be elegant and a stand-out, one that guests will talk about long after the party is over. Plate food with elegant embellishments. It’s all about the packaging,” says the lady with never a hair out of place. “A plain apple dusted with cinnamon will make an impact rather than just putting a plain apple on the table. The painstaking effort in food presentation will show the love you put into it.

Convey that you had the guests specifically in mind by including their favorite homemade dressing. Serving your grandmother’s favorite cheesecake would be an added touch. The small details count a lot. I have learned to prepare ahead of time and brought it down to a science.”

She admits to being obssessive about the minutae but finds much satisfaction when her friends are thrill to eat sukiyaki in special bowls or tempura in stunning bamboo baskets. She has also served food in special plates that convey old world elegance. It is a look into my world,” she intimates. Baby uses beautiful things collected through the years and many travels. During late afternoon tea, her setting had silver peacocks and crystal adornments set among the prepared dishes, dressing the table with stories of amazing finds and happy memories.

“I wanted the food to be more filling because of the time, being close to early evening, so I added roast beef sandwiches and mini Reuben sandwiches. There was the usual blinis with salmon and to add pizazz, I served foie gras with figs bruschettes. That was for the savories. It wouldn’t be afternoon tea without scones and marmalade and sweet jams. There were petit, eclairs, macarons and cupcakes.”

When tea time was done, the gracious hostess had something for everyone. “No one goes home empty- handed because the giveaways remind you of the evening,” she says. Little presents convey her gratitude for the pleasure of company and the effort they made. “I always try to pass on to each person how appreciative I am that they came to honor me with their presence,” she says with a genuine smile.

SEE MORE PHOTOS FROM BABY CRUZ’S ELEGANT OLD WORLD TEA PARTY…

CHICKEN PÂTĚ w/ PISTACHIOS OR TRUFFLES

Ingredients:

½ lb. chicken livers

2 cups water

½ cup plus 2 tablespoons butter

1 small onion, chopped

1 garlic clove, chopped

2 tablespoons cognac

2 tablespoons whipping cream

½ cup plus 2 tablespoons pistachio nuts or truffles

Hot toast or crackers

Procedure:

1. Rinse livers and pat dry.
2. Cut out any dark spots, large veins and membranes.
3. Pour water into a saucepan and bring to a boil.
4. Add livers, reduce heat, cover and simmer 5 minutes. Drain and set aside.
5. Melt ¼ cup butter in skillet over medium-low heat.
6. Add onion and garlic. Cook, stirring, until onion is soft but not browned.
7. Add drained livers; cook, stirring, until livers are cooked through. Remove from heat and cool about 10 minutes.
8. In a food processor fitted with a metal blade, process liver mixture until smooth.
9. Melt ¼ cup butter; add to puréed liver mixture with cognac and cream. Process until blended.
10. Stir in ½ cup pistachios or truffles.
11. Pour into 4 to 6 individual ramekins and refrigerate until cold.
12. Melt remaining 2 tablespoons butter; pour evenly over pâté to make thin a layer.
13. Sprinkle remaining 2 tablespoons pistachios or truffles over pâté.
14. Refrigerate until ready to serve.
15. Serve with toast or crackers. Makes 4 to 6 servings. 

READ MORE STORIES ON ENTERTAINING…

1. The Art of Simplicity: How Chuchu Madrigal Eduque Spreads Her Table with Love 
2. Julie Boschi Teaches Us How to Host Champagne Filled Afternoons 
3. See How Chef Jessie Sionco Makes Afternoon Tea Special