Indholdsfortegnelse for March/April 2021 i TeaTime

come for tea As you picked up this issue, I hope you noticed something a little different about it. I hinted in our previous issue that there would be a “huge surprise” coming in this one. Not only is this our 100th regular issue, but it also has 100 pages. That isn’t just to celebrate our centennial issue, though it certainly is serendipitous. I am delighted to share that TeaTime will sport 100 pages from now on! All of us who have a part in producing the magazine are very excited that we will have more space for our beautiful photography and to tell more stories of the fascinating people and places whose lives and work revolve around tea. We are also pleased to give more space to Our Favorites…

Since Royal Doulton’s eponymous founder John Doulton invested his life savings of £100 (approximately $450 US at the time) in a small London pottery operation in 1815, the brand has made its mark as a teaware and dinnerware manufacturer. While city regulations forced the pottery maker to transfer from its original London headquarters to Stoke-on-Trent in 1955, the brand maintained its reputation for producing stunning, timeless pieces such as Centennial Rose, which was unveiled in 1997 and discontinued in 2008. The illustrated floral motif, with the namesake bloom at the center of its design, along with the sponged blue border and gilded trim, make it a pastoral piece for seasonal enjoyment.…

More than merely a beautiful adornment for gourmet cuisine, culinary blossoms enhance the unique flavor profiles found in recipes from sweet to savory. They turn a simple dish into an enchanting and delicious work of art with just a few pretty garnishes. Gourmet Sweet Botanicals has mastered this fine craft for more than a decade. Since 2011, Gourmet Sweet Botanicals has continued to transform afternoon tea and the culinary scene with their innovative products. The brand sells products from Fresh Origins, a farm located near San Diego, California, to distribute garden-fresh garnish varieties to consumers and small businesses. Their unique inventory includes MicroGreens, PetiteGreens, Tiny Veggies, and a wide assortment of edible flowers. While MicroGreens and PetiteGreens—edible greens produced from vegetables and herbs—impart surprisingly intense flavor to tea sandwiches, soups,…

COVER Wedgwood Bianca teapot ($379.95); Mitterteich Golden Lark footed cup and saucer set ($25.99); Kirk Stieff Quadrille sterling silver teaspoon ($43.99) from Replacements, Ltd., 800-737-5223, replacements.com. Cake stand, crystal basket, and tablecloth from private collection. TITLE PAGE Page 2: Lenox Sprig & Vine teapot in White ($100), accent plate in White ($86 for set of 4),and medium vase ($100) from Lenox, 800-223-4311, lenox.com. Indiana Glass RecollectionPink water goblets available for rent at Tea and Old Roses, 205-413-7753, teaandoldroses.com. MASTHEAD Page 5: (Clockwise from bottom left) Royal Winton Fireglow flat cup and saucer set ($41.99), Royal Albert Old Country Roses Chintz footed cup and saucer set ($99.95), James Kent Dubarry Eaton shape footed cup and saucer set ($119.95), Lord Nelson Rose Time flat cup and saucer set ($74.95), Royal Albert Old…

Loyal Readers “I have been a subscriber of TeaTime for several years. I love each and every one of my issues and always look forward to receiving them. Teatime is such a civilized custom. Thank you for these.” EVELYN via teatimemagazine.com “I used to subscribe to ten magazines. I’m down to one now. TeaTime! I love it!” JOYCE ANNE BACON via Facebook “My favorite of all magazines. Beautiful, full of information, and the most delicious recipes. It’s my joy and sunshine while being locked down with COVID-19.” JILL STORY via Facebook “TeaTime magazine is the most exciting mail I get, and I break into a huge grin every time I receive an issue!” @MOMMANIMS via Instagram “TeaTime is an extraordinary magazine. Not only are the recipes terrific and the photography,…

Decaf Reading Nook Tea Blend PLUM DELUXE | plumdeluxe.com TEACUP: Royal Albert Old Country Roses Pink Chintz “This relaxing, decaffeinated black tea—also available in a caffeinated option—mixed with rose, lavender, and chamomile is wonderfully soothing.”—Janice Ritter, dealer program manager Downy Pearl Jasmine MARK T. WENDELL TEA COMPANY | marktwendell.com TEACUP: James Kent Ruth Kent “Well-balanced jasmine notes and a marvelous, almost-buttery mouthfeel make this tea a treasured find. Like an oolong, the pearls can be resteeped several times.”—Lorna Reeves, editor Temple Garden Ayurvedic Herbs & Green Tea ELMWOOD INN FINE TEAS | elmwoodinn.com TEACUP: Royal Albert Old Country Roses Chintz “Pretty rosebuds, along with cardamom, ginger, and lemongrass, give this green tea a lovely spiced citrus taste and a long, floral finish.”—Courtni Bodiford, stylist Peach Jasmine Green Tea ERIKA’S TEA…

“The beautiful spring came, and when nature resumes her loveliness, the human soul is apt to revive also.”—HARRIET ANN JACOBS Mango-Ginger Scones Makes approximately 9 The hints of sweet fruit and bright ginger are divine when incorporated in a fresh batch of scones. While this recipe was developed using gluten-free flour, we have included notes below on how to make these luscious treats with conventional all-purpose flour. 2½ cups gluten-free all-purpose flour blend for baking*¼ cup granulated sugar2½ teaspoons baking powder½ teaspoon salt½ cup cold unsalted butter, cubed¾ cup ¼-inch diced fresh ripe mango3 tablespoons chopped crystallized ginger⅓ cup plus 1 teaspoon cold heavy whipping cream, divided3 large eggs, divided • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together…

Call it serendipity, if you like, or perhaps divine providence, but the idea for TeaTime was born, fittingly, over afternoon tea. “On a trip to Chicago, Phyllis Hoffman DePiano and I discovered a tea service in The Drake hotel,” recalls Barbara Cockerham, the magazine’s first editor. “The relaxed atmosphere, the piping hot tea, and the bite-sized foods captured our imaginations, and we discussed a ‘what if’ scenario centered on adding a magazine for tea aficionados to the company’s holdings.” Barbara and Phyllis had partnered together in 1983 to start Just CrossStitch, the first magazine of its kind in the needlework industry, and built a publishing venture that was tops in its niche. Phyllis eventually took full ownership of the company in the late 1990s, rebranded it as Hoffman Media, and…

March 16–21 St. Patrick’s Day Celebration 11:00 a.m. to 3:00 p.m. Miss Hickory’s Tea Room Strongsville, Ohio All are invited to commemorate St. Patrick’s Day at a weeklong celebration full of special, themed afternoon teas. Those who come for teatime throughout the week will enjoy tea fare inspired by beloved Irish recipes, such as Top of the Mornin’ Irish Coffee Cake Scones, Blarney’s Beef & Guiness Irish Stew, and Pot of Gold Mille Feuille. To make your reservations or learn more, visit misshickorystearoom.com. 21 Friends of Long Hill Tea 1:00 to 4:00 p.m. Wadsworth Mansion Middletown, Connecticut Guests at the Wadsworth Mansion will be treated to a three-course tea menu prepared by Kim’s Cottage Confections and estate tea from the Green Room. This party will take place in the manor’s…

“Here’s to strong women. May we know them. May we be them. May we raise them.”—ANONYMOUS New Zealand Cheddar Scones with Golden Kiwi Jam Makes approximately 10 New Zealand is renowned for its dairy products. These scones, made with self-rising flour, incorporate Cheddar from the island nation for a remarkable treat. 2½ cups self-rising flour1½ teaspoons granulated sugar¼ teaspoon salt3 tablespoons cold unsalted butter, cubed½ cup shredded New Zealand Cheddar cheese¾ cup plus 1 tablespoon heavy whipping cream, divided • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. • In a medium bowl, whisk together flour, sugar, and salt. Using a pastryblender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in cheese. Grad-ually add ¾ cup cream, stirring just until…

Tracey’s Farmhouse Kitchen The Stables, 52A Ballymorran Road Killinchy, Northern Ireland BT23 6U +44 7711 4848 50 • traceysfarmhousekitchen.com A 17th-century thatched cottage on the shores of the Celtic Sea surrounded by the Mourne Mountains, there are few places more scenic to learn to make the breads of Northern Ireland than at Tracey’s Farmhouse Kitchen. After a quick 30-minute journey from Belfast, visitors pull up to a cream-colored cottage adorned with potted flowers—and a frying skillet—decorating the exterior walls. Tracey Jeffery emerges to greet them with a hearty Irish welcome. Tracey may offer a relaxed (no weighing or measuring!), convivial baking setting and “less exact” style of bread-baking, but don’t let that fool you. She takes her bread seriously. For her, it’s personal, not only because she’s hosting you in…