Indholdsfortegnelse for Teatime Bliss 2022 i Victoria

Dear Friends Do you remember the first time you had a grown-up tea? I was with a friend at The Drake Hotel 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…

recipes Traditional Scones p.29 Makes 12 2 cups all-purpose flour2 tablespoons sugar2½ teaspoons baking powder½ teaspoon salt¼ cup cold unsalted butter, cut into pieces1¼ cups heavy cream1 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 medium brown, 18 to 20 minutes.…

recipes Savory Sun-Dried Tomato Scones p.54 Makes 24 2 cups self-rising flour¼ teaspoon salt¼ cup ground sun-dried tomatoes* (not packed in oil)5 tablespoons butter¼ cup grated Parmigiano-Reggiano cheese¼ teaspoon dried thyme¼ teaspoon dried basil¼ teaspoon dried oregano1 cup plus 3 tablespoons heavy cream, divided1 tablespoon coarse saltBasil 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 knead. Roll dough to a ½-inch thickness. Cut scones into 24…

recipes Smoked Turkey and Cranberry-Orange Aïoli Finger Sandwiches p.81 Makes 30 ½ cup mayonnaise½ cup prepared cranberry sauce2 tablespoons orange zest20 slices sourdough bread, crusts removed½ pound thinly sliced smoked deli turkeyGarnish: fresh sage leaves, fresh cranberries 1. In a small bowl, combine mayonnaise, cranberry sauce, and orange zest. 2. Spread aïoli 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 ¼ cup Dijon mustard2 tablespoons mayonnaise2 teaspoons Worcestershire sauce2 teaspoons poppy seeds1 (8-ounce) package sliced Jarlsberg cheese1 (17.3-ounce) package frozen puff pastry sheets, thawed½ cup finely chopped maple-glazed ham2 egg yolks2 tablespoons heavy whipping cream 1. In a…

CREDITS CONTRIBUTING PHOTOGRAPHER KATE SEARS: pages 91–92 CONTRIBUTING STYLISTS 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 WHERE TO SHOP AND BUY 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…

“FOR YOU SEE, EACH DAY I LOVE YOU MORE TODAY MORE THAN YESTERDAY AND LESS THAN TOMORROW.”—Rosemonde Gérard recipes Creamy Chicken Morsels in Beggar’s Purses p.11 Makes 30 beggar’s purses ¼ cup olive oil, divided2 tablespoons butter1 cup chopped fresh mushrooms½ cup chopped onion½ teaspoon minced garlic½ teaspoon salt¼ teaspoon ground black pepper1 (8-ounce) package cream cheese, softened1 cup chopped cooked chicken30 wonton wrappers¾ cup chicken brothGarnish: blanched chives* 1. In a large sauté pan, heat 2 tablespoons olive oil and butter over medium-high heat until butter is melted. Sauté 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 chicken, mixing until combined. Remove from heat, and let cool for 5 minutes. 2.…

“AND EACH FLOWER AND HERB ON EARTH’S DARK BREAST ROSE FROM THE DREAMS OF ITS WINTRY REST.”—Percy Bysshe Shelley recipes Basil-Lemon Scones p.37 Makes 9 2 cups all-purpose flour3 tablespoons sugar2 teaspoons baking powder½ teaspoon salt1 teaspoon fresh lemon zest4 tablespoons cold unsalted butter3 tablespoons finely chopped fresh basil⅔ cup plus 1 tablespoon cold heavy whipping cream, divided¼ teaspoon vanilla extract¼ teaspoon lemon extractLemon curdDevon 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 ⅔ cup cream, vanilla extract, and lemon extract. Add to flour mixture, and…

“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 ½ (8-ounce) package cream cheese, softened4 ounces smoked trout, skin removed2 ounces goat cheese, room temperature¼ cup chopped toasted walnuts2 tablespoons heavy cream2 teaspoons chopped fresh dill1 tablespoon chopped fresh chives⅛ teaspoon fine sea salt⅛ teaspoon ground black pepper2 English cucumbers16 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 mixture into a pastry bag fitted with a large round tip; set aside.…

✢ 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 a convivial atmosphere centered on tea, socializing, and entertainment. However, it wasn’t until around 1830–1840 that Anna, seventh…

Almond Filling 76 Apple-Almond Tarts 76 Apple and Date Scones 69 Asian Cashew Chicken Salad in Wonton Cups 77 Asparagus Truffle Tartlets 58 Balsamic Honey Glaze 69 Basil-Lemon Scones 42 Basil Pignoli Cream 58 Berry Tartlets 26 Bittersweet Chocolate Shortbread 17 Brandied Caramel Cream 69 Bresaola-Mozzarella Sandwiches 58 Butterscotch Meringue Tartlets 88 Canadian Bacon with Chow-Chow on Cornbread Rounds 16 Candy Cane Cream 88 Carrot-Fennel Soup 42 Carrot Pound Cakes 34 Chocolate Meringue-Raspberry Kisses 34 Clotted Cream 33 Colonial Pound Cake 52 Cream Cheese Glaze 18 Creamy Chicken Morsels in Beggar’s Purses 16 Crème Fraîche 17 Crostini Toscani 58 Cucumber Canapés with Fava Bean Purée 42 Cucumber Cups with Smoked Trout Cream 68 Cucumber Tea Sandwiches with Herb Aïoli 34 Dark Chocolate Mousse 26 Dark Chocolate Mousse in Chocolate Cups…

“WHO CAN RESIST THE FEELINGS OF HOPE AND JOY THAT ONE GETS FROM PARTICIPATING IN NATURE’S REBIRTH?”—Edward Giobbi recipes Peach and Nutmeg Scones p.21 Makes approximately 12 2 cups all-purpose flour¼ cup sugar2 teaspoons baking powder½ teaspoon salt¼ teaspoon ground nutmeg4 tablespoons butter, cold and diced1 (6-ounce) package dried peaches, chopped⅔ cup plus 2 tablespoons heavy whipping cream, divided½ teaspoon vanilla extract½ teaspoon almond extract⅓ 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 ⅔ cup cream, vanilla extract, and almond extract; stir into flour mixture. 4. On a…

“TO SIT IN THE SHADE ON A FINE DAY AND LOOK UPON VERDURE IS THE MOST PERFECT REFRESHMENT.”—Jane Austen recipes Salmagundi on Crostini p.47 Makes 18 crostini ¼ cup mayonnaise½ teaspoon Dijon mustard1 teaspoon fresh chopped tarragon¼ teaspoon ground black pepper1 teaspoon white wine vinegar⅛ teaspoon salt18 toasted French bread rounds1½ cups baby arugula8 ounces deli-sliced smoked turkeyGarnish: 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 flour1 teaspoon salt½ cup shortening½ to ¾ cup milk½ pound Virginia ham, sliced1 (10.5-ounce) jar red pepper jelly 1.…

recipes Fig and Honey Scones p.73 Makes 12 2½ cups sifted all-purpose flour3 tablespoons sugar2 tablespoons baking powder½ teaspoon salt½ cup chopped dried figs½ cup finely chopped toasted walnuts¼ cup plus 1 tablespoon honey¾ 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 ¾ 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 ½-inch thickness. Using a 2-inch square cutter, cut 12 scones. Place on prepared baking sheet, and brush…

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…