Indholdsfortegnelse for Teatime Bliss 2016 i Victoria

Do you remember the first time you had a grown-up tea? I was with a friend at The Drake H otel in Chicago. Although it was June, and summer in the South, the weather outside felt like March, with blustery winds off the lake that chilled us. We had made a dash to a clothing store to purchase sweaters, and when we returned to the hotel, the idea of hot tea appealed to both of us. In the quiet of the dignified Palm Court, we enjoyed a lavish assortment of scones, sweets, and savories that culminated with a second pot of tea and delicate puff\pastry swans. That experience remains the benchmark to which I compare teas I prepare and serve in my home. I find it so helpful to have…

recipes Traditional Scones p.29 Makes 12 2 cups all-purpose flour 2 tablespoons sugar 2. teaspoons baking powder . teaspoon salt . cup cold unsalted butter, cut into pieces 1. cups heavy cream 1 teaspoon vanilla extract 1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, combine flour, sugar, baking powder, and salt; mix well. Using a pastry blender, cut in butter until crumbly. Add cream and vanilla extract, stirring with a fork just until combined. 3. Shape dough into a ball. On a lightly floured surface, knead 4 to 5 times or until smooth and elastic. 4. Roll dough to a 1-inch thickness. Using a 2-inch round cutter, cut scones from dough. Place on prepared baking sheet. Bake until tops are…

recipes S avory Sun-Dried Tomato Scones p.54 Makes 24 2 cups self-rising flour . teaspoon salt . cup ground sun-dried tomatoes* (not packed in oil) 5 tablespoons butter . cup grated Parmigiano-Reggiano cheese . teaspoon dried thyme . teaspoon dried basil . teaspoon dried oregano 1 cup plus 3 tablespoons heavy cream, divided 1 tablespoon coarse salt Basil Pignoli Cream (recipe follows 1. Preheat oven to 425°. Line 2 baking sheets with parchment paper. 2. In a large bowl, sift together flour and salt; stir in sun-dried tomatoes. Using a pastry blender, cut butter into flour mixture until mixture is crumbly. Stir in cheese, thyme, basil, and oregano; gradually pour in 1 cup cream, and stir until dough is just combined. 3. Turn dough onto a floured surface, and lightly…

recipes Smoked Turkey and Cranberry-Orange Aïoli Finger Sandwiches p.81 Makes 30 . cup mayonnaise . cup prepared cranberry sauce 2 tablespoons orange zest 20 slices sourdough bread, crusts removed . pound thinly sliced smoked deli turkey Garnish: fresh sage leaves, fresh cranberries 1. In a small bowl, combine mayonnaise, cranberry sauce, and orange zest. 2. Spread aioli over one side of each bread slice. Top half of bread slices with turkey. Cover with remaining bread slices, spread side-down. Cut each sandwich into thirds. Garnish with sage and cranberries, if desired. Ham and Cheese Pastries p.81 Makes approximately 24 . cup Dijon mustard 2 tablespoons mayonnaise 2 teaspoons Worcestershire sauce 2 teaspoons poppy seeds 1 (8-ounce) package sliced Jarlsberg cheese 1 (17.3-ounce) package frozen puff pastry sheets, thawed . cup finely…

CONTRIBUTING PHOTOGRAPHER KATE SEARS: pages 91–92 CONTRIBUTING STYLISTS SIDNEY BRAGIEL: pages 8 and 71–78 MISSIE NEVILLE CRAWFORD: cover, pages 3–4, 19–26, and 53–60 MARY LEIGH GWALTNEY: page 97 MARY BETH JONES: pages 29–30 and 32 YUKIE MCLEAN: pages 2, 6, 9–18, 27–29, 31–33, and 35–44 CONTRIBUTING RECIPE DEVELOPMENT AND FOOD STYLING CHANTEL LAMBETH, MARY-CLAIRE BRITTON: pages 53–60 CHANTEL LAMBETH, LOREN WOOD, JANET LAMBERT: pages 35–44 LOREN WOOD, NANCY MCCOLL: pages 61–70 CHANTEL LAMBETH, VIRGINIA HORNBUCKLE, NANCY MCCOLL: pages 71–78 REBECCA TREADWELL SPRADLING: pages 9–18 LOREN WOOD, REBECCA TREADWELL SPRADLING: pages 79–88 LOREN WOOD: pages 19–26 AIMEE BISHOP, LOREN WOOD: pages 27–34 and 45–52…

“FOR YOU SEE, EACH DAY I LOVE YOU MORE TODAY MORE THAN YESTERDAY AND LESS THAN TOMORROW.” —Rosemonde Gerard recipes Creamy Chicken Morsels in Beggar’s Purses p.11 Makes 30 beggar’s purses . cup olive oil, divided 2 tablespoons butter 1 cup chopped fresh mushrooms . cup chopped onion . teaspoon minced garlic . teaspoon salt . teaspoon ground black pepper 1 (8-ounce) package cream cheese, soft ened 1 cup chopped cooked chicken 30 wonton wrappers . cup chicken broth Garnish: blanched chives* 1. In a large saute pan, heat 2 tablespoons olive oil and butter over medium-high heat until butter is melted. Saute mushrooms and onion until lightly browned, about 6 minutes. Add garlic, salt, and pepper; cook for 1 minute, stirring constantly. Add cream cheese, stirring until melted. Add…

“AND EACH FLOWER AND HERB ON EARTH’S DARK BREAST ROSE FROM THE DREAMS OF ITS WINTRY REST.” —Percy Bysshe Shelley receips Basil-Lemon Scones p.37 Makes 9 2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder . teaspoon salt 1 teaspoon fresh lemon zest 4 tablespoons cold unsalted butter 3 tablespoons finely chopped fresh basil ⅔ cup plus 1 tablespoon cold heavy whipping cream, divided . teaspoon vanilla extract . teaspoon lemon extract Lemon curd Devon cream 1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in basil. 3. In a small bowl, combine ?…

“EACH DAY THE SUN SHONE, THE BIRDS LINGERED, THOUGH THE TREES WERE TURNING, PURELY OUT OF HABIT, AND THEIR ROSE AND YELLOW AND RUST LOOKED STRANGE AND BEAUTIFUL ABOVE THE BRILLIANT GREEN GRASS.” —Elizabeth Enright recipes Cucumber Cups with Smoked Trout Cream p.63 Makes approximately 16 . (8-ounce) package cream cheese, soft ened 4 ounces smoked trout, skin removed 2 ounces goat cheese, room temperature . cup chopped toasted walnuts 2 tablespoons heavy cream 2 teaspoons chopped fresh dill 1 tablespoon chopped fresh chives ? teaspoon fine sea salt ? teaspoon ground black pepper 2 English cucumbers 16 blanched chives* Garnish: chopped walnuts 1. In the work bowl of a food processor, combine cream cheese, smoked trout, goat cheese, walnuts, cream, dill, chives, salt, and pepper. Pulse until combined. Spoon…

THE ORIGINS OF ENGLISH TEA CUSTOMS The English are known for their love of tea, a national affinity that is believed to have its earliest beginnings in the 1660s, when Catherine de Braganza, wife of King Charles II, made tea popular throughout the country. In her native Portugal, tea was widely enjoyed, so when she moved to England for her wedding, she brought a chest filled with teas. Queen Anne, niece of Charles II, was such an avid drinker of tea that she replaced her small Chinese teapots with larger, silver versions. The tea gardens of the eighteenth century brought musicians, such as Handel and Mozart, into outdoor spaces oriented around an atmosphere centered on tea, socializing, and entertainment. However, it wasn’t until around 1830–1840 that Anna, seventh Duchess of…

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. Page 2: Schumann-Bavaria: Flat Cup & Saucer Set in Empress Dresden Flowers, $39.99; from Replacements, Ltd., 800-737-5223, replacements.com. SWEETHEART TEA brombergs.com. Page 10: Bella Notte: tablecloth, $240; from Bromberg’s, 205-871-3276, brombergs.com. Page 11: Antique mirror, call for availability; from Maison de France Antiques, 205-699-6330. Page 13: Antique silver tray, call for availability; from Maison de France Antiques, 205-699-6330. Page 14: Rosenthal Versace: Butter? y Garden Dinner Plate, $137; from Bromberg’s, 205-871-3276, brombergs.com. SALUTE TO SPRING Page 19: Antique white pitcher, glass pitcher, call for availability; from Tricia’s Treasures, 205-871-9779, triciastreasures.us. Pages 19–26: All linens, call for availability; from Chelsea Antique Mall, 205-678-2151,…

recipes Peach and Nutmeg Scones p.21 Makes approximately 12 2 cups all-purpose flour . cup sugar 2 teaspoons baking powder . teaspoon salt . teaspoon ground nutmeg 4 tablespoons butter, cold and diced 1 (6-ounce) package dried peaches, chopped ⅔ cup plus 2 tablespoons heavy whipping cream, divided . teaspoon vanilla extract . teaspoon almond extract ⅓ cup slivered almonds 1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in peaches. 3. In a small bowl, combine ? cup cream, vanilla extract, and almond extract; stir into flour mixture. 4. On a lightly floured surface, roll dough to a ½-inch…

“TO SIT IN THE SHADE ON A FINE DAY AND LOOK UPON VERDURE IS THE MOST PERFECT REFRESHMENT.” —Jane Austen receipes Salmagundi on Crostini p.47 Makes 18 crostini . cup mayonnaise . teaspoon Dijon mustard 1 teaspoon fresh chopped tarragon . teaspoon ground black pepper 1 teaspoon white wine vinegar ⅛ teaspoon salt 18 toasted French bread rounds 1. cups baby arugula 8 ounces deli-sliced smoked turkey Garnish: micro arugula 1. In a small bowl, combine mayonnaise, mustard, tarragon, pepper, vinegar, and salt; set aside. 2. Spread a thin layer of mayonnaise mixture onto each crostino. Top with arugula and turkey. Garnish with micro arugula, if desired. Serve immediately. Virginia Ham Biscuits with Pepper Jelly p.47 Makes 16 2 cups self-rising flour 1 teaspoon salt . cup shortening . to…

recepies Fig and Honey Scones p.73 Makes 12 2 ½cups sifted all-purpose flour 3 tablespoons sugar 2 tablespoons baking powder ½teaspoon salt ½cup chopped dried figs ½cup finely chopped toasted walnuts ¼cup plus 1 tablespoon honey ¾ cup plus 2 tablespoons heavy whipping cream, divided 1. Preheat oven to 350°. Line a baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add figs and walnuts, and toss gently to combine. 3. In a small bowl, combine honey and ¥4 cup cream, and stir to combine. Add honey mixture to flour mixture, and stir until dough comes together. 4. On a lightly floured surface, roll dough to a 1/2-inch thickness. Using a 2-inch square cutter, cut 12 scones. Place on prepared baking…

All teas are derived from either the Camellia assamica or Camellia sinensis. 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, and in theanine, a rarely occurring amino acid. Theanine’s many benefits include anxiety reduction, mood improvement, an increase in concentration and relaxation, and the boosting of…