Indholdsfortegnelse for Tea Pleasures 2017 i Victoria

Whether you are a teatime novice or have a long-standing tradition of hosting teas, I think you will find these pages filled with helpful suggestions and recipes for most every occasion. Known the world over for its restorative powers, tea is available in countless flavors and in almost three thousand varieties, ranging from white and green to black and oolong. An invitation for tea presents an opportunity for guests to enjoy companionable conversation while following the age-old practice of sipping a beverage steeped from the leaves of the Camellia sinensis plant. I enjoy having one or two friends drop by midmorning for just-baked scones and a bracing cup of English Breakfast or Earl Grey. For a larger group and a more formal presentation, I bring out my mismatched English bone…

Makes 12 2 cups self-rising flour* ¼ cup sugar ¼ cup cold salted butter 2 teaspoons dried culinary lavender 1 teaspoon fresh lemon zest ½ cup cold heavy whipping cream 1 large egg ½ teaspoon vanilla extract Confectioners’ Sugar Glaze (recipe follows) Garnish: fresh culinary lavender flowers 1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a medium bowl, combine flour and sugar, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add dried lavender and lemon zest, stirring well. 3. In a small bowl, combine cream, egg, and vanilla extract, whisking well. Add cream mixture to flour mixture, stirring to combine. Continue to bring dough together with hands. (If mixture seems dry, add more cream, 1…

Makes 8 2 ½ cups all-purpose flour ½ cup sugar, divided 2 teaspoons baking powder ¼ teaspoon salt ⅓ cup cold unsalted butter, cubed 1 cup plus 2 tablespoons heavy whipping cream, divided 1 large egg, room temperature 2 tablespoons unsalted butter, melted Sour cherry jam* (optional) 1. Preheat oven to 425°. Line a baking sheet with parchment paper. 2. In a large bowl, sift together flour, 6 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. 3. In a small bowl, whisk together 1 cup cream and egg. Pour cream mixture into flour mixture, and stir until dough is just combined. 4. Turn out dough onto a lightly floured surface, and knead gently 4 or 5 times. Pat…

Makes 18 2 cups all-purpose flour ½ cup medium-ground cornmeal ½ cup plus 3 tablespoons finely grated Parmigiano-Reggiano cheese, divided 2 tablespoons sugar 1 tablespoon baking powder ¼ teaspoon salt ½ cup cold unsalted butter, cubed 1 cup plus 3 tablespoons heavy whipping cream, divided 1 large egg, room temperature 1½ teaspoons ground black pepper Butter (optional) 1. Preheat oven to 425°. Line a baking sheet with parchment paper. 2. In a large bowl, whisk together flour, cornmeal, ½ cup cheese, sugar, baking powder, and salt. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. 3. In a small bowl, whisk together 1 cup cream and egg. Pour into flour mixture, and stir until just combined. 4. Turn out dough onto a surface lightly dusted…

Makes 24 1 tablespoon plus ¼ teaspoon olive oil, divided ¼ teaspoon garlic salt ¼ teaspoon ground black pepper ¼ teaspoon paprika 2 (.75-pound) pork tenderloins, trimmed 1 long, extra-thin baguette ¼ cup butter, melted ⅓ cup mayonnaise 3 tablespoons stone-ground Dijon mustard 2 teaspoons chopped fresh thyme leaves Sweet and Sour Red Cabbage (recipe follows) Garnish: fresh thyme sprigs 1. Preheat oven to 350°. 2. In a small bowl, combine 1 tablespoon olive oil, garlic salt, pepper, and paprika. 3. Rub tenderloins with olive oil mixture. Place in a roasting pan, and roast until until meat thermometer inserted in thickest portion registers 145°, about 25 minutes, or to desired degree of doneness. Let cool completely. 4. Using a serrated knife, cut each tenderloin into 12 (½-inch-thick) slices. 5. In…

Makes 20 1 (14.75-ounce) can pink salmon, drained and bones and skin removed 1⅓ cups panko (Japanese bread crumbs), divided 2 large eggs 1 tablespoon fresh lemon juice 1 teaspoon dried dill ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ cup vegetable oil 20 leaves fresh spring mix lettuces 20 prepared French bread crostini Citrus Aïoli (recipe follows) Garnish: fresh dill 1. In a medium bowl, combine salmon, ⅓ cup bread crumbs, eggs, lemon juice, dill, salt, and pepper, stirring until well blended. 2. Divide salmon mixture into 20 equal portions. Shape each portion into a 1 ½-inch croquette, and coat with remaining 1 cup bread crumbs. Flatten croquettes slightly. 3. In a large nonstick saute pan, heat oil over medium-high heat. Add croquettes to pan, and cook until…

Makes 12 ¾ cup plain yogurt ½ cup minced fresh chives ¼ cup sour cream 3 tablespoons minced fresh parsley 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice 1 pound carrots, peeled and shredded 1½ cups panko (Japanese bread crumbs) 3 large eggs 1 cup chopped green onion 1 teaspoon coarse salt ½ teaspoon ground black pepper ¼ teaspoon ground nutmeg 12 seeded round crackers* (optional) ½ cup finely chopped toasted walnuts 1. Preheat oven to 350°. Line a baking sheet with parchment paper. 2. In a small bowl, stir yogurt, chives, sour cream, parsley, lemon zest, and lemon juice until mixture is well combined. Cover and refrigerate for at least 30 minutes. 3. In a large bowl, combine carrots, bread crumbs, eggs, green onion, salt, pepper,…

Pastrami and Vidalia Finger Sandwiches Makes 36 1 tablespoon vegetable oil 3 cups thinly sliced Vidalia onions 1 shallot, sliced thin ⅓ cup sugar 1 tablespoon balsamic vinegar ½ teaspoon salt ½ teaspoon ground black pepper 24 slices sourdough bread ¼ cup butter, soft ened ¼ pound thinly sliced pastrami Garnish: sliced cucumber, chive blossoms 1. In a large skillet, heat oil over medium-high heat. Add onions, shallot, and sugar; cook for 10 minutes, stirring frequently. Stir in vinegar, salt, and pepper; cook 1 minute more. Remove from heat, and let cool completely. 2. Spread one side of each bread slice with soft ened butter. Spread Vidalia onion mixture evenly over butter. Top 12 bread slices evenly with pastrami. Place remaining bread slices over pastrami. Cut into fingers. Garnish with…

Makes 8 1 (15-ounce) package refrigerated piecrusts 1 ½ cups heavy whipping cream ⅔ cup slivered almonds, toasted 6 tablespoons confectioners’ sugar 1 pint fresh strawberries, hulled and quartered 1 ½ cups fresh blueberries ½ cup apricot preserves, melted 1. Preheat oven to 350°. Spray with cooking spray 8 (4-inch) fluted tart pans with removable bottoms. 2. On a lightly floured surface, unroll piecrusts. Using a 4½-inch round cutter, cut 8 circles from dough. 3. Place dough circles in prepared tart pans, pressing firmly into bottoms and up sides. Lightly prick bottoms several times with a fork. Place tart pans on a rimmed baking sheet. 4. Bake until crusts are golden brown, 12 to 15 minutes. Transfer to a wire rack to let cool completely. 5. In a medium saucepan,…

Makes 6 servings 1 cup boiling water 1 cup finely chopped dates 1 cup butter, soft ened and divided 1 cup firmly packed light brown sugar, divided 1 large egg 1 cup cake flour 1 teaspoon baking powder ¼ teaspoon salt, divided 1 teaspoon vanilla extract ¼ cup heavy cream ½ cup toasted pecans, chopped Garnish: whipped cream 1. Preheat oven to 350°. Grease an 8x8-inch baking dish. 2. In a small bowl, pour 1 cup boiling water over dates; set aside. 3. In a large bowl, beat ½ cup butter and ¼ cup brown sugar with a mixer at medium speed until pale in color and creamy, about 4 minutes. Beat in egg, then scrape down sides. Gradually add flour, baking powder, and ⅛ teaspoon salt, and mix until…

Makes 12 1 cup heavy whipping cream ¼ cup confectioners’ sugar 1 teaspoon vanilla extract ½ teaspoon orange zest 1 tablespoon fresh orange juice 12 white chocolate baskets* Garnish: sugared edible flowers*, lavender handles 1. In a large bowl, beat cream, confectioners’ sugar, vanilla extract, orange zest, and orange juice with a mixer at medium speed until soft peaks form. 2. Divide mixture among white chocolate baskets. Garnish with sugared flowers and lavender handles, if desired. *For testing purposes, our test kitchen used Edible White Chocolate Basket shells from langschocolates.com and sugared flowers from fancyflours.com. †To create lavender handles, use food-safe florist wire and florist tape. Tape each leaf to the wire, working from one side to the other. Almost too pretty to eat, our delightful white chocolate baskets hold…

Makes 10 ½ cup unsalted butter, soft ened 1 ¼ cups sugar, divided ¼ teaspoon salt 1 egg yolk 1 ½ cups all-purpose flour 1 tablespoon heavy whipping cream 1 (750-ml) bottle white wine 1 vanilla bean, split lengthwise 3 whole cloves 1 cinnamon stick 5 Granny Smith apples, peeled, cored, and quartered Almond Filling (recipe follows) ½ cup apricot preserves, melted 1. In a medium bowl, beat butter, ¼ cup sugar, and salt with a mixer at medium speed until creamy. Stir in egg yolk. Add flour and cream, beating at low speed until combined. 2. Form dough into a disk, and wrap with plastic wrap. Refrigerate for 1 hour. 3. In a medium pot, combine wine, remaining 1 cup sugar, vanilla bean, cloves, and cinnamon stick, and bring…

PLANNING AHEAD Making the decision to host a tea is the first step in what promises to be an enjoyable process. With a notebook at the ready, first consider these key questions: • How many guests are anticipated? • Will it be casual or formal? • Will the tea be themed, or is it an occasional function? Taking down details such as who will attend, the type of styling desired, and ideas for décor can help the party begin to take shape, and the notes could prove useful to have on hand for future events. When it comes to planning the menu, some essential considerations apply, regardless of the type of gathering. Food selections may, in part, be determined by the level of formality. A good starting point can be…

All true teas are derived from either the Camellia assamica or Camellia sinensis, variations of the evergreen shrub. Both yield four types of teas whose differences stem from the method of processing. Herbal teas, however, as well as infusions and tisanes, are made from the flowers, seeds, roots, leaves, or bark of another plant. Processing, specifically oxidation, determines the flavor and the strength of teas derived from the Camellia plant. When the leaves are rolled, their surfaces are cracked and exposed to oxygen, which initiates the transformation. WHITE TEA, made from baby tea leaves, is rich in antioxidants, which promote health by preventing disease and combating the effects of aging. It is also imbued with theanine, a rarely occurring amino acid. Theanine’s many benefits include anxiety reduction, mood improvement, an…

Makes 16 “TAKE TIME ENOUGH FOR YOUR MEALS, AND EAT THEM IN COMPANY WHENEVER YOU CAN.” —Edward Everett Hale ⅔ cup whole milk 1 (.05-ounce) bag honey-flavored rooibos (approximately 1 teaspoon loose rooibos)* 2 teaspoons fresh lemon juice 2 cups all-purpose flour ¼ cup sugar 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ½ cup cold unsalted butter, cut into pieces ¼ cup chopped dried cherries 2 tablespoons heavy whipping cream 1. Preheat oven to 400°. Line a baking sheet with parchment paper. 2. In a small saucepan, bring milk to a simmer over medium heat. Remove from heat, and place rooibos bag in hot milk. Steep for 10 minutes. Remove bag, and let milk cool to room temperature, about 20 minutes. 3. Add lemon juice to…

Makes 12 2 cups all-purpose flour ½ cup finely ground toasted sweetened flaked coconut ¼ cup sugar 1 ½ teaspoons baking powder ½ teaspoon finely grated lemon zest ¼ teaspoon coarse salt 6 tablespoons cold all-vegetable shortening, cut into pieces ⅓ cup plus 2 tablespoons coconut milk, divided 1 tablespoon heavy whipping cream ½ teaspoon vanilla extract Prepared lemon curd (optional) 1. Preheat oven to 400°. Line a baking sheet with parchment paper. 2. In a medium bowl, combine flour, coconut, sugar, baking powder, lemon zest, and salt, whisking well. Using a pastry blender, cut cold shortening into flour mixture until mixture is crumbly. 3. Add ⅓ cup coconut milk, cream, and vanilla extract, stirring with a wooden spoon until all ingredients are combined and a soft dough forms. 4.…

Makes 8 2½ cups all-purpose flour ½ cup plus 2 teaspoons sugar, divided 2 teaspoons baking powder ½ teaspoon salt ½ cup cold butter, cut into pieces 1 cup finely chopped dried apricots 1 cup plus 1 tablespoon heavy whipping cream, divided Honey-Pistachio Cream (recipe follows) 1. Preheat oven to 375°. Line a baking sheet with parchment paper. 2. In a large bowl, combine flour, ½ cup sugar, baking powder, and salt. Using a pastry blender, cut butter into flour mixture until crumbly. Add apricots, stirring to mix well. Add 1 cup cream, stirring just until dry ingredients are moistened. 3. On a lightly floured surface, pat dough into an 8½-inch circle. Cut scones into 8 wedges. Place on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon…

Makes 12 2 tablespoons unsalted butter 1 cup thinly sliced leeks 1 cup baby sweet peas 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh parsley 1 (4-ounce) package soft goat cheese, crumbled 1 teaspoon coarse salt ½ teaspoon freshly ground black pepper 3 large eggs, room temperature and lightly beaten 1½ (15-ounce) packages refrigerated piecrusts Garnish: fresh tarragon sprigs 1. In a small sauté pan, melt butter over medium heat. Add leeks. Cook until soft, 6 to 8 minutes. Add peas, tarragon, and parsley. Cook until heated through, 3 to 4 minutes. Add goat cheese, salt, and pepper, stirring until smooth. 2. Transfer mixture to a large bowl, and let cool for 15 minutes. Add eggs to cooled leek mixture, gently whisking until well combined. 3. Preheat oven to…

Makes 4 cups 4 cups celery slices (⅛-inch slices) 2 tablespoons olive oil 4 cups chicken broth 1 cup celery leaves, packed ¼ cup heavy whipping cream Salt to taste Garnish: Parmesan Sourdough Croutons (recipe follows) 1. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 2. In a medium bowl, combine celery slices and olive oil, stirring until coated. Divide between prepared baking sheets, and spread in a single layer. 3. Bake until tender, approximately 30 minutes. 4. In a medium saucepan, combine broth, roasted celery, and celery leaves over medium-high heat. Bring to a boil. Reduce heat to a brisk simmer, stirring occasionally and keeping pan covered. Cook until celery is very tender, about 30 minutes. Remove from heat, and let cool slightly. Add cream. 5.…

Makes 4 servings 4 small whole beets 4 (6-ounce) beef fillets ¼ cup olive oil, divided ¼ teaspoon garlic salt ¼ teaspoon ground black pepper 4 cups baby spinach 12 orange sections ¼ cup blue cheese crumbles ¼ cup chopped roasted, salted pistachios Garnish: balsamic reduction* 1. Preheat oven to 400°. 2. Wrap and seal beets in foil, and place on a rimmed baking sheet. 3. Bake until soft when pressed, 45 minutes to 1 hour. Let cool slightly. 4. Remove and discard skins. Chop beets into ½-inch cubes. Set aside. 5. Let beef fillets sit at room temperature for 30 minutes before cooking. 6. Preheat oven to 350°. 7. Drizzle fillets with 2 tablespoons olive oil, and season evenly with garlic salt and pepper. 8. In a large cast-iron…

Makes 24 “PERHAPS IT IS WHILE DRINKING TEA THAT I MOST OF ALL ENJOY THE SENSE OF LEISURE.” —George Gissing 3 tablespoons clarified butter* 1½ cups chopped yellow onion 1 tablespoon roasted garlic purée 1 pound mixed wild mushrooms, chopped 1½ cups cooked wild rice ¼ cup plus 2 tablespoons heavy whipping cream 1 tablespoon minced fresh parsley 1 teaspoon coarse salt ¾ teaspoon fresh lemon zest ¼ teaspoon ground white pepper ¼ teaspoon smoked paprika 4 (10-ounce) packages frozen puff pastry shells, prepared according to package directions Garnish: enoki mushrooms*, parsley leaves 1. In a large skillet, melt butter over mediumhigh heat. Add onion and garlic, and cook until onion is soft, about 6 minutes. Add mushrooms. Cook until mushrooms are tender and beginning to brown, 15 to 20…

Makes 24 “A PARTY WITHOUT CAKE IS JUST A MEETING.” —Julia Child For batter: ¼ cup plus 2 tablespoons unsalted butter, soft ened and cubed 1 ½ (4-ounce) bars bittersweet chocolate 3 tablespoons water 4 ½ teaspoons espresso powder 3 large eggs, room temperature ¼ cup plus 2 tablespoons granulated sugar ½ teaspoon vanilla extract ¼ teaspoon salt 3 tablespoons all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cloves For chocolate buttercream: 1 (4-ounce) bar semisweet chocolate 1⁄16 teaspoon salt ¼ teaspoon cinnamon 1 cup unsalted butter, room temperature 1 cup confectioners’ sugar 1. Preheat oven to 350°. Line a 24-cup mini muff in pan with mini cupcake liners. 2. For batter: In a small, heavy-bottomed saucepan, melt butter and chocolate over medium heat, stirring…

Makes 30 ¼ cup sugar 1 tablespoon cornstarch ⅛ teaspoon kosher salt ½ cup cold water ¼ teaspoon grated lemon zest 2 tablespoons fresh lemon juice 1 egg yolk 1 teaspoon unsalted butter ½ cup heavy whipping cream 2 (1.9-ounce) boxes mini phyllo shells Garnish: lemon zest, mint leaves 1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Add ½ cup cold water, and whisk until sugar and cornstarch are dissolved. Add lemon zest, lemon juice, egg yolk, and butter. Whisk constantly over medium heat until mixture boils and thickens, about 6 minutes. 2. Remove from heat. Transfer custard to a bowl, and press plastic wrap onto custard surface. Refrigerate until cool, about 30 minutes. 3. In a medium bowl, beat cream with a mixer at high speed…

Makes 10 “A DAY IS ETERNITY’S SEED, AND WE ARE ITS GARDENERS.” —Erika Harris 2 large egg whites, room temperature ¼ teaspoon cream of tartar ⅛ teaspoon orange extract ⅛ teaspoon salt ½ cup granulated sugar 2 ounces cream cheese, soft ened ¼ cup sour cream ¼ cup firmly packed brown sugar 2 ½ cups (⅛-inch) sliced strawberries Garnish: orange zest 1. Preheat oven to 250°. Line a baking sheet with parchment paper. 2. Using a 3-inch round cutter and a pencil, trace 10 circles 2 inches apart on parchment. Flip parchment over so pencil marks are face-down on baking sheet. 3. In a medium bowl, combine egg whites, cream of tartar, orange extract, and salt. Beat with a mixer at high speed until soft peaks form. Add granulated sugar…

Harrogate, Yorkshire, England When Frederick Belmont left his native Switzerland bound for England in 1907, he carried with him an accumulation of confectionary skills, honed by years of apprenticeships throughout Europe, and a desire to take his creativity to a higher level. He realized his ambitions amid the scenic countryside of Yorkshire when he opened the first Bettys Café in 1919. Located on Parliament Street in the resort town of Harrogate, the original location of Bettys fronts a picturesque green space known as The Stray. The tearoom quickly became a favorite spot for locals and tourists alike, who couldn’t resist the breathtaking views of the park or Belmont’s delectable Swiss confections. Though the inspiration for the establishment’s name remains a muchpondered mystery, the fact that Bettys—no apostrophe, please—continues to draw…

Below is a listing of products and companies featured in this issue. Items not listed are privately owned and are not for sale. Pricing and availability may vary. Pages 13–14: Wallace: 5-Piece Plated Tea Set in Rose Point, $559.95; from Replacements, Ltd., 800-737-5223, replacements.com. Pages 17–18: Shelley: Flat Cup & Saucer Set in Dainty Blue, $59.99; Spode: Footed Cup & Saucer Set in Irene, $41.99; Castleton: Footed Cup & Saucer Set in Castleton Rose, $15.99; Hutschenreuther: Flat Cup & Saucer Set in Richelieu, $29.99; Royal Albert: Footed Cup & Saucer Set in Serena, $39.99; from Replacements, Ltd., 800-737-5223, replacements.com. Page 20: Schumann-Bavaria: Flat Cup & Saucer Set in Empress Dresden Flowers, $39.99, Creamer in Empress Dresden Flowers, $59.99; from Replacements, Ltd., 800-737-5223, replacements.com. Pages 23–24: Cotswold Lavender Farm, Hill Barn…

A savvy hostess is keenly aware of the importance of serving teas that pair well with the various items on her menu. Offering a selection—perhaps a different choice with each course—allows guests to sample infusions that may be unfamiliar to them. It is always prudent to prepare and taste new varieties a few days in advance in order to refine steeping methods and to verify that the beverages will, indeed, complement the foods you plan to serve at your gathering. Here are some guidelines for making a perfect pot of tea: Start with good water. If tap water is suitable for drinking, then it is suitable for making tea. If this is not the case, using bottled spring water is an alternative. Heat the water to the desired temperature in…

Makes 8 to 10 2 cups whole wheat pastry flour 6 tablespoons sugar 3 tablespoons finely ground toasted slivered almonds 1 ½ tablespoons baking powder ½ teaspoon salt ¼ cup cold unsalted butter, cubed ½ cup plus 2 tablespoons heavy whipping cream ½ teaspoon vanilla extract ⅔ cup raspberry preserves Scones Cream (recipe follows) 1. Preheat oven to 375°. Line a baking sheet with parchment paper. 2. In the work bowl of a food processor, pulse together flour, sugar, almonds, baking powder, and salt until well combined, about 10 seconds. Add butter, and pulse until mixture is uniform, about 20 seconds. With processor running, pour cream and vanilla extract through food chute in a slow, steady stream until combined; process until dough forms. 3. Turn out dough onto prepared baking…

Makes 16 small scones “THE LANGUAGE OF FRIENDSHIP IS NOT WORDS BUT MEANINGS.” —Henry David Thoreau 1¼ cups all-purpose flour 5 tablespoons sugar, divided 1 teaspoon baking powder ¾ teaspoon ground ginger ¼ teaspoon salt ¼ cup cold unsalted butter, cubed ½ cup plus 2 tablespoons heavy whipping cream, divided 1 teaspoon lemon zest Apricot Compound Butter (recipe follows) Honey (optional) 1. Preheat oven to 375?. Line a baking sheet with parchment paper. 2. In a medium bowl, sift together flour, 3 tablespoons sugar, baking powder, ginger, and salt. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in ½ cup cream and lemon zest until just combined. 3. Turn out dough onto a lightly floured surface, and knead gently 4 or 5 times.…

Makes 6 2 cups chopped cooked chicken breast ½ cup green grape halves ½ cup chopped kiwi ¼ cup diced celery ¼ cup slivered almonds, toasted ½ cup mayonnaise* 1 tablespoon fresh lemon juice ¼ teaspoon salt ⅛ teaspoon ground black pepper 6 small leaves lettuce 6 small croissants, sliced horizontally 1. In a medium bowl, combine chicken, grapes, kiwi, celery, and almonds. 2. In a small bowl, combine mayonnaise, lemon juice, salt, and pepper, whisking well. Add to chicken mixture, stirring until combined. 3. Cover and refrigerate until cold, about 4 hours. 4. Just before serving, place a lettuce leaf in each croissant, and divide chicken salad evenly among croissants. *For testing purposes, we used Hellmann’s Real Mayonnaise. Fresh kiwi, plump green grapes, and toasted almonds lend texture to…

Egg Salad Tea Sandwiches Makes 16 16 slices pumpernickel bread 5 hard-cooked eggs, peeled ¾ cup finely chopped green olives 2 tablespoons mayonnaise 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh dill Garnish: fresh dill sprigs 1. Cut bread into 3½-inch squares, discarding crusts. 2. Finely chop 4 eggs. Slice remaining 1 egg, and set aside. 3. In a small bowl, combine chopped eggs, olives, mayonnaise, mustard, and dill. 4. Divide egg salad among 8 bread squares. Top with remaining 8 bread squares. Cut each sandwich in half diagonally. Top with egg slices, and garnish with dill, if desired. Smoked Salmon Tea Sandwiches Makes 8 ½ cup mayonnaise ¼ cup sour cream 2 tablespoons chopped fresh dill 8 slices white bread 2 (3-ounce) packages smoked salmon 8 slices pancetta, cooked…

Makes 12 servings 4 tablespoons unsalted butter ½ cup minced shallots 1 cup Arborio rice 2 tablespoons dry (white) vermouth wine 3½ cups low-sodium chicken broth, heated 1 cup fresh green peas 2 tablespoons minced parsley 3 tablespoons heavy whipping cream 1 teaspoon lemon zest 2 tablespoons lemon juice 1 teaspoon ground black pepper ½ teaspoon coarse salt ¾ cup grated Parmigiano-Reggiano cheese, divided Garnish: multicolored microgreens 1. In a large skillet, melt butter over mediumhigh heat. Add shallots. Cook until tender, 4 to 5 minutes. 2. Add rice. Cook, stirring constantly, until rice begins to brown. 3. Add vermouth, then chicken broth, ½ cup at a time, allowing liquid to absorb aft er each addition, stirring constantly. (Rice will be creamy in texture.) 4. Add peas and parsley. Cook…

London, England An exclusive enclave in the heart of London’s Bloomsbury district, The Montague on the Gardens offers a pampering retreat from the many cultural and educational attractions in the area. Old-World sophistication meets modern luxury in this elegant Georgian townhouse, now a boutique hotel that ushers patrons from the bustling city center into a haven of relaxation. The venue’s placement makes it a prime spot for taking tea. “With the British Museum almost on our doorstep and the hotel backing onto the private gardens of the Duke of Bedford,” says General Manager Dirk Crokaert, “the Montague is perfectly located to uphold this great British tradition.” Visitors step from a busy thoroughfare into lavishly arrayed quarters with views that promise not only scenes of natural beauty, but also glimpses of…

Makes 24 ½ cup unsalted butter, room temperature ¾ cup sift ed confectioners’ sugar ½ teaspoon lemon zest 1 teaspoon fresh lemon juice ½ teaspoon rose water* 1 ½ cups all-purpose flour 2 tablespoons finely ground almonds ⅛ teaspoon salt Garnish: lemon zest curls 1. In a medium bowl, beat butter and confectioners’ sugar with a mixer at high speed until fluff y. Add lemon zest, lemon juice, and rose water, beating until well combined. 2. In a separate medium bowl, combine flour, ground almonds, and salt, whisking well. Add flour mixture to butter mixture, beating until combined. 3. Wrap dough in plastic wrap. Refrigerate for 1 hour. 4. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 5. Using a 1-inch spring-loaded scoop, scoop dough into portions.…

Makes 18 1 (10-ounce) package frozen cherries, thawed ¼ cup granulated sugar 2 tablespoons cool water 1 tablespoon cornstarch 1 (14.1-ounce) package refrigerated piecrusts 1 large egg yolk 2 tablespoons water 2 tablespoons coarse sanding sugar Garnish: edible glitter* 1. In a small saucepan, combine cherries and granulated sugar. Cook over medium heat, stirring oft en, until sugar is dissolved, about 10 minutes. 2. Meanwhile, in a small bowl, whisk together 2 tablespoons cool water and cornstarch. Add cornstarch mixture to cherry mixture. Bring to a boil, stirring constantly, and continue to cook until mixture thickens, 2 to 3 minutes. Remove from heat, and let cool completely. 3. Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. 4. Using a rolling pin, on a lightly floured surface,…

Makes 8 servings 6 sheets unsalted matzo 2 cups sugar 1 cup water 2 tablespoons butter 8 (1-ounce) squares bittersweet chocolate ½ cup sliced almonds, toasted 1. On a silicone baking mat, place matzo sheets side-by-side in a square pattern. Set aside. 2. In a medium saucepan over high heat, combine sugar, 1 cup water, and butter. Cook until mixture registers 355° on a candy thermometer. Carefully pour mixture over matzo, spreading with a spatula to cover. Allow toff ee mixture to cool and harden, about 10 minutes. 3. Meanwhile, place chocolate in a microwavesafe bowl, and microwave on high in 30-second intervals, stirring well between each interval, until melted, 1 to 1½ minutes total. Spread chocolate mixture over toff ee mixture. Sprinkle evenly with almonds. 4. Allow mixture to…