The Trojan Horse Tea Party
March 3, 2005

Do your kids arrive home famished after a long day in the classroom? Mine always do. Early on I started serving dinner food right after school instead of just snacks. It’s the time of day growing kids most need a serious nutrition boost to refuel for study, sports or slumber.

I use a two-part strategy: most days a soup, casserole or local artisan bread paired with a salad (made up before the workday) are ready to go. Once a week I set up a tea party- it’s a fun and creative way to regroup after a busy day. I make up a crepe batter and start cranking the crepes out. The girls set out the fillings: all kinds of berries,  caramelized apples, sautéed bananas, Nutella, peanut butter, along with whipped cream, maple syrup, yogurt, and chopped almonds. A steaming pot of herbal tea is the perfect restorative complement. Sounds like dessert, right? It is. There is a lot of enthusiasm for the food and the company and that is where the Trojan horse part comes in.  Along with the goodies a selection of small glass bowls joins the  tea time: sliced sweet peppers, cukes, broccoli florets, carrots, asparagus spears, pickles and celery sticks in some combination. The kids pick off the crunchies throughout the rest of the afternoon and evening, their sweet tooth already sated with the fruit, and then top off their tanks with a bit of pasta, cereal or eggs that they prepare for themselves. (They can also join parents for a more elaborate dinner, or just company, later on if they wish.)

This is a great system for meeting the appetites and moods of all family members.

Food is prepped in about an hour on Sunday and since the kids look forward to the teatime treat, they want to help. Crepe batter can be made two days ahead or crepes can be cooked ahead and stored for up to three days. Just whip together 1 egg, 1 cup of flour, 1 cup of milk and 1 teaspoon of oil with a whisk, the batter is runny. Heat a non-stick skillet and add 2 tablespoons of batter and spread thinly; cook, flip, wait, serve.

This system creates a more relaxed buzz in the kitchen, and fewer cranky kids, but it only works if you take the time to train your children in proper kitchen protocol and safety. The kids become active participants in their food choices and develop an interest and competence in the kitchen that will last a lifetime. It is empowering for children to have control in their lives, and you are sending the message loud and clear “you can do this!” As a bonus, you may find yourself eating a quiet meal with just your partner every once in a while. So plan ahead, share the work, and be surprised at the results.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008