Indholdsfortegnelse for Tea Pleasures 2021 i Victoria

Dear Friends During the long months of winter, nothing suits me more than settling before the hearth with a fragrant cup of Earl Grey. With its lightly floral hints of bergamot and citrus, the steaming brew lends warm comfort to a blustery afternoon. Fare accompanying my repose might include the earthy Mushroom and Onion Soup on page 35 and Mini Chocolate Cakes on page 88. The shifting of seasons does not dim my appreciation of teatime. In fact, the calendar continually unfolds with new possibilities for savoring the beloved ritual. Tending my herb garden in spring prompts me to consider serving Jasmine-Mint Tea on page 20, Basil-Lemon Scones on page 54, Tarragon Chicken Salad Tea Sandwiches on page 66, and the pretty Lavender Cupcakes on page 84. For sublime summer…

Mushroom and Onion Soup Makes approximately 2 quarts 2 tablespoons olive oil8 cups Vidalia onions, cut in half lengthwise and thinly sliced½ teaspoon kosher salt8 cups (¼-inch slices) fresh cremini mushrooms2 tablespoons fresh thyme, roughly chopped2 cloves garlic, minced1 cup dry sherry8 cups beef brothGarnish: fresh thyme, fresh white beech mushrooms In a large Dutch oven, heat olive oil, onions, and salt over medium heat, stirring to coat. Cook, stirring occasionally, until onions are caramelized, 35 to 45 minutes. Add cremini mushrooms, thyme, and garlic; continue to cook for 15 minutes. Add sherry and broth. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer for 40 minutes more. Ladle into bowls. Garnish with thyme and white beech mushrooms, if desired. A warm and savory serving of ultimate…

Earl Grey and Chrysanthemum Shortbread Cookie Sandwiches Makes approximately 24 sandwich cookies 3 cups all-purpose flour1 tablespoon Earl Grey tea leaves1 tablespoon edible chrysanthemum petals1½ cups butter1¼ cups confectioners’ sugar1 teaspoon vanilla extractChrysanthemum Glaze (recipe follows)Honey-Butter Filling (recipe follows)Garnish: edible chrysanthemum petals 1. In the work bowl of a food processor, combine flour, tea leaves, and chrysanthemum petals. Process until finely ground. 2. In a large bowl, beat butter and confectioners’ sugar with a mixer at medium speed until creamy. Beat in vanilla extract. Gradually beat in flour mixture until smooth. 3. Shape dough into 2 disks; wrap in plastic wrap and refrigerate for at least 2 hours or up to 5 days. 4. Preheat oven to 350°. Line baking sheets with parchment paper or silicone baking mats. 5. On…

“ANYTHING IS POSSIBLE WITH SUNSHINE AND A LITTLE PINK.”—Lilly Pulitzer…

Lemon and Lavender Scones with Lemon Curd Makes 8 2 cups self-rising flour¼ cup granulated sugar¼ cup cold salted butter2 teaspoons dried culinary lavender1 teaspoon lemon zest½ cup cold heavy whipping cream1 large egg½ teaspoon vanilla extractLemon Curd (recipe follows)Garnish: creamed honey, dried lavender flowers 1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. 2. In a medium bowl, whisk together flour and sugar. Using a pastry blender or 2 forks, cut butter into flour mixture until mixture resembles coarse crumbs. Add dried lavender and lemon zest, stirring well. 3. In a small bowl, whisk together cream, egg, and vanilla extract. Add cream mixture to flour mixture, stirring to combine. Continue to bring dough together with hands. (If mixture seems dry, add more cream, 1 tablespoon…

CREDITS CONTRIBUTING PHOTOGRAPHERS MARCY BLACK SIMPSON: pages 5–6, 12, 19–20, 33, 44, 52, 60–61, 65, 69, 72–73, and 82–83 CONTRIBUTING STYLISTS MISSIE NEVILLE CRAWFORD: pages 33, 44, and 64–65 LUCY W. HERNDON: pages 13–14 YUKIE MCLEAN: pages 12, 19–20, 49, and 53 CONTRIBUTING RECIPE DEVELOPMENT AND FOOD STYLING MARY-CLAIRE BRITTON: pages 63–64 KELLIE KELLEY: pages 6, 40, and 85–86 JANET LAMBERT: pages 53–54 CHANTEL LAMBETH: pages 53–54 and 63–64 AIMEE BISHOP LINDSEY: pages 6 and 55–56 JADE SINACORI: pages 6, 45, 57–58, 77–78, and 85–86 ELIZABETH STRINGER: pages 31–32, 47–48, 67–68, 75–76, 79, 87–88, and 91–94 REBECCA TREADWELL: pages 6, 21, 27–30, 33, 43–44, 49–52, 59–61, 65–66, 69–74, and 81–84 TAYLOR FRANKLIN WANN: pages 6, 25–26, 41–42, and 89–90 LOREN WOOD: pages 53–56 and 59–60 WHERE TO SHOP & BUY Below…

BREWING Perfect TEA, CUP AFTER CUP Use these basic tips for all teas. For the most flavorful drink, follow the specific water-temperature guide and steep time for the type of leaf you are preparing. 1. Fill a kettle with fresh, filtered cold water. 2. Warm the teapot with hot tap water. 3. Heat the water in the kettle according to tea type: • For black, heat to a rolling boil (212°).• For green, heat to less than a boil (approximately 170°).• For oolong, heat to less than a boil (190°–205°).• For white, heat to much less than a boil (approximately 160°). 4. Discard the warming water in the teapot. 5. Place 1 teaspoon of dry tea leaves per cup of water in a tea sack or an infuser basket. Place…

Asparagus Truffle Tartlets Makes 12 ½ (15-ounce) package refrigerated piecrusts1 tablespoon olive oil1 cup chopped asparagus (small pieces)½ teaspoon minced garlic1 cup Sottocenere al tartufo*, finely grated¼ teaspoon salt¼ teaspoon ground black pepper2 large eggs¼ cup heavy creamGarnish: micro greens 1. Preheat oven to 425°. Lightly coat 12 (2½-inch) tartlet shells with cooking spray. 2. On a clean, flat surface, evenly roll out piecrust. Using a 3-inch cutter, cut 12 rounds. Press into tartlet shells, and prick bottoms with a fork. Place shells on a baking sheet, and bake until lightly browned, about 5 minutes. Set aside. 3. Reduce oven temperature to 350°. 4. In a large skillet, heat olive oil over medium heat. Add asparagus and garlic, and cook until asparagus is tender, about 5 minutes. Transfer asparagus mixture…