Innehållsförteckning för May - June 2010 från TeaTime

I am passionate about tea—the hot beverage, the afternoon meal, the history, and the experience. And I’m delighted to be able to share it all with you through the pages of TeaTime. You’ll find each issue to be a treasure trove of delicious recipes, creative tea-party ideas, and informative articles all illustrated with beautiful photography. As always, to inspire you to host teas in your home, we’ll provide tips for setting an inviting table with heirloom tea wares as well as new dinnerware patterns. In this issue, we premiere Turning the Tables with three tablescapes for Mother’s Day. We know you’ll glean great decorating ideas to use when you entertain. I’m certain you’ll agree that every minute you spend on our recipes will pay off handsomely with delicious results and…

“I was pointing out to my cousin a set of extraordinary old blue china and could not help remarking how favorable circumstances had been to us that we could afford to please the eye sometimes with trifles of this sort.” —CHARLES LAMB, 1775?1834, ENGLISH ESSAYIST AND CRITIC Italian explorer Marco Polo visited Kublai Khan’s summer palace at Cathay in A.D. 1275, but more than 2,000 years before his visit, Chinese potters had perfected vitrified stoneware, a ceramic that even unglazed could hold boiling liquids. Experimenting further (some say in an attempt to replicate jade), the Chinese developed what Polo called “porcellana,” after a lustrous Italian seashell. Polo’s writings about China’s exquisite ceramics ultimately reached a world that would forevermore call all good dinnerware “china” in tribute to the country that…

Nothing compares to old-fashioned, homemade baked goods. The taste conjures up images of cozy kitchens filled with family and a delightful aroma. Memories like these are exactly what Kat Green, author of Sweet Kathleen’s: Oldfashioned Coffee Cakes, Loaf Cakes & Pound Cakes, re-creates through her collection of recipes. Hailing from a large New York Italian family of bakers, Kat grew up surrounded by delicious cakes and cookies. So it comes as no surprise that she, too, became a successful baker and has been creating her own confections for almost 35 years. Kat especially likes the ingredients in her Pignoli Lemon Loaf with Mascarpone Topping, which prompted her to include the recipe in her cookbook. The unusual combination of lemon and pine nuts is surprisingly light. When the velvety cake is…

may 1 to 23 Tea Time: A Gracious Interlude of Victorian Life Noon to 5:00 p.m., Tuesdays to Sundays (last tour begins at 4:30 p.m.) Maymont Mansion Richmond, Virginia Experience Maymont Mansion’s exhibit showcasing the customs and accessories associated with the very Victorian ritual of afternoon tea. Maymont will display an array of period teatime settings, with a variety of tea sets, service implements, and furnishings from the mansion’s collection and from private ones. Fashionable tea gowns on loan from the Valentine Richmond History Center complete this exhibition. $5 suggested donation. Call 804-358-7166, extension 329, to find out more, or visit maymont.org. 9 Mother’s Day Charity Tea 2:00 to 5:00 p.m. Replacements, Ltd. Greensboro, North Carolina Honor your mother and make a difference at the same time at a Mother’s…

Recognizing mothers is a time-honored tradition. In 1908, the mother of Anna Marie Jarvis passed away, and Anna Marie wanted to do something memorable not only for her but for all mothers by setting aside a special day each year to honor them. On May 8, 1914, the U.S. Congress officially established the importance of this observance by passing a law that set aside the second Sunday in May as Mother’s Day. Among the customs associated with this special holiday is the gift of flowers. Carnations in particular have come to represent Mother’s Day. Anna Marie chose to hand these out at one of the first celebrations of the day because they were her mother’s favorite. Nowadays, a wide variety of flowers are given to express love and appreciation to…

Drinking tea has been popular among the French for centuries. While lovely tea meals are available in elegantly appointed dining rooms at luxury hotels throughout France, a wonderful tea experience can also be had in less-formal settings with food served à la carte in typical French fashion. Our outdoor tea has a decidedly French menu, with hints here and there of established British customs. Scones, for instance, are British, of course, but are often served at teas in France. Set a table of crisp linens and seasonal flowers, and enjoy a spread inspired by this beautiful country and its delightful cuisine. Bon appétit! BISCUITS AU CHOCOLAT ?CHOCOLATE SCONES? Yield: 12 scones Preparation: 25 minutes Bake: 12 minutes Cool: 5 minutes 2 cups all-purpose flour, sifted ½ cup unsweetened dark chocolate…

FLOWERS, FRUIT, FIESTAS, EVEN FOOTBALL? if you are looking for fun and adventurous new ways to host your friends, Lisa Boalt Richardson’s Tea with a Twist will inspire you to throw one of these themed teatime parties. At a Bubble Tea Party, everything fromildren, the whimsical Under-the-Table Tea Party features breaking-the-rules teatime under the table, complete with Toothpick Fruit Caterpillars and Crispy Wormy Mud Balls served with a delightful fruity tea. The Flower Power Tea Party, perfect for the months of May and June, offers an abundance of fresh blooms both on the table and in the menu to delight your friends. Richardson, a Certified Tea Specialist, suggests showcasing a blooming tea in a glass teapot so guests can enjoy watching the leaves open and the flower in the tea…

COVER Photography by Kamin H. Williams, food styling by Kathleen Kanen, photo styling by Lucy Wilson. Gien Fillets Bleu bread-and-butter plate ($20) and teacup and saucer ($47), gien.com. Villeroy and Boch Manoir teapot ($89.95) from Replacements, Ltd., replacements.com, 800-REPLACE. CONTENTS Page 3: Haviland Gold Aubergine dinner plate ($95), teacup ($85), and tea saucer ($60) from Bloomingdales, bloomingdales.com, 800-777-0000. April Cornell Meadow embroidered tablecloth ($80), nowdesigns.net, 866-253-9001 for retailers. Page 6: Bernardaud Botanique dinner plate ($220), salad plate ($152), teacup ($147), and saucer ($68) from Bromberg’s, 205-871-3276. COME FOR TEA Page 8: Royal Crown Derby Blue Aves large teapot ($450), teacup ($70), and saucer ($45) from Bromberg’s, 205-871-3276. Location courtesy of Miss Rosemarie’s Special Teas Salon & Shoppe, 5299 Valleydale Road, Suite 121, Birmingham, AL 35242, mrsteas.com, 205-980-8335. NECESSARY THINGS Page…

an elegant centerpiece weighted with scones, cakes, and light sandwiches, the tiered tea tray is an expected presence at teatime. But its practical design and graceful appearance have allowed it to play other roles at an array of events and gatherings, anytime of day, anytime of year. At bridal showers, weddings, luncheons, and dinner parties, it has served as hors d’oeuvre platter, dessert server, and cupcake tree. In the 19th century, the pairing of tea with a light snack to quiet the hunger between an early lunch and a late-night dinner became known as “afternoon tea.” As the practice grew, so did the demand for elegant tea wares and serving pieces. The tiered tea tray came about as a convenient way to display delicate mini courses with an economical use…

THE ESSENCE OF MANY FAVORITE DISHES is the richness of cream or butter. These popular ingredients can be used in several forms, from clarified butter to whipping cream and sour cream to flavored butters such as our Smoked-Paprika Butter, a twist on the usual bread topping. Whether creating a velvety base for the Summertime Peach and Blueberry Pudding, adding flavor to shallots in the Lemon and Pea Risotto, or steeping tea for the Plum White-Tea–Infused Crème Caramels, cream and butter prove to be necessary indulgences for these delicious recipes. FRENCH ROLLS Yield: 1 dozen rolls Preparation: 30 minutes Rise: 2 hours 45 minutes 1¾ cups bread flour 1¼ teaspoons active dry yeast 1¼ teaspoons coarse salt ½ cup plus 3 tablespoons warm water (110° to 115°) 4 tablespoons unsalted butter,…

Accompanying the long days of summer are such delights as beautifully ripened blueberries. Celebrate this in-season fruit by baking our Blueberry Scones for a delectable addition to your tea tray. These sumptuous scones are shaped into delicate flowers with blueberries decorating the center and almond slices gracing the petals. Enjoy every summer-inspired bite of this fruity treat paired with your favorite cup of tea. BLUEBERRY SCONES Yield: 12 scones Preparation: 20 minutes Cook: 5 minutes Refrigerate: 1 hour Bake: 15 minutes 1 cup plus 5 tablespoons heavy whipping cream, divided 3 tablespoons blueberry green tea leaves 2½ cups all-purpose flour ½ cup sugar, divided 2 teaspoons baking powder ¼ teaspoon salt ⅓ cup cold unsalted butter, cut into cubes 1 large egg, room temperature ½ cup fresh blueberries 3 tablespoons…

The tea party is surely one of the first steps into the art of social entertaining. How many among us did not set out cups and saucers and dump heaping spoonfuls of sugar into cups of weak, lukewarm tea as children? Sisters and favorite dolls were the usual guests, but a brother or two could liven up the party. Our family is blessed with six daughters, one son, and grandmothers who began lessons on tea parties early on, and so, tea parties of all types and levels have enhanced traditional family life. Imagine my pleasure this spring when our youngest daughter, Laura, then 13, announced that she would like to give a Mad Hatter’s Tea Party to celebrate the 12th birthday of her niece, Lisa. Permission was granted, and preparations…