Innehållsförteckning för March/April 2020 från TeaTime

come for tea Song lyrics sometimes come to mind as my staff and I plan and produce certain issues. Naturally, we think of Christmas carols while we work on our holiday projects, but occasionally, a tune and its words will come to mind at other times of the year. In finalizing this French-themed issue, the words to the refrain of the Cole Porter standard “I Love Paris” have been ever present: I love Paris in the springtime. I love Paris in the fall. I love Paris in the winter when it drizzles. I love Paris in the summer when it sizzles. As you flip these pages, you’ll see three distinctly different tea parties, yet all inspired by the china patterns, cuisine, regions, and traditions of France. Beautiful Bernardaud china graces…

Strawberry & Orange Blossom Scones Makes 12 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder½ teaspoon table salt¼ cup cold unsalted butter, cubed1 cup cold heavy whipping cream¾ teaspoon orange blossom water½ cup chopped (approximately ½-inch pieces) fresh strawberries, patted dry • Preheat oven to 400°. Line a baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut cold butter into flour mixture until it resembles coarse crumbs. • In a small bowl, stir together cream and orange blossom water. Gradually add enough cream mixture to flour mixture until a dough begins to form, stirring with a fork. Gently stir in strawberries. • Turn out dough onto a lightly floured surface, and…

Recipe Praise “I so enjoy all of my TeaTime magazines and use so many of their recipes for my luncheons.” KATHLEEN O’SHEAvia Facebook “I love the recipes in TeaTime magazine and have been trying many of them lately, including the Petite Vanilla Bean Wedding Cakes featured in the May/June 2019 issue.” MALINDA ESTELLE DUVALLvia Facebook Bridging Generations “I am a grandmother who loves all things tea and your magazine, so I sent a gift subscription to a friend for her to share with her granddaughter as well. Thank you, TeaTime, for providing such a lovely way to interact between friends and generations of family members.” DARALENE LUHRING FEEZORvia Facebook Tea Festival Fun “I had a wonderful time at the Chicago International Tea Festival. The highlight for me was meeting TeaTime…

White Chocolate Scones Makes 15 2½ cups all-purpose flour¼ cup granulated sugar1 tablespoon baking powder1 tablespoon fresh lemon zest½ teaspoon salt4 tablespoons cold salted butter, cubed3 ounces white chocolate, finely chopped1 cup plus 1 tablespoon cold heavy whipping cream, divided½ teaspoon vanilla extract⅛ teaspoon lemon extract1 tablespoon sanding sugar • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, lemon zest, andsalt. Using a pastry blender or 2 forks, cut in cold butter until mixture resem-bles coarse crumbs. Add white chocolate, stirring well. • In a small bowl, whisk together 1 cup cold cream, vanilla extract, and lemon extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with…

Mention “afternoon tea,” and most people will immediately think of England. But visit Paris for a day or two, and it quickly becomes clear that the French take their teatime, which they sometimes call “high tea,” very seriously and offer elaborate and luxurious tea experiences. Three-tier cake stands display enticing little savory bites and beautifully delicate pâtisseries, impressive tea lists include teas from all of the world’s best-loved origins, pots of perfectly brewed tea contain no over-steeping leaves, and the ambiance is one of timeless elegance and impeccable manners. We tend to think of France as a coffee-consuming country, but its tea pedigree is as aristocratic as England’s. The first tea was introduced to the French nobility by Dutch traders in the early part of the 17th century. Although tea…

March 15 Irish Breakfast Tea 2:00 to 4:00 p.m. Pinecone Cottage Tea House Downers Grove, Illinois Celebrate St. Patrick’s Day with a delightful afternoon-tea menu featuring traditional Irish flavors. Enjoy fare such as soda bread and scones, Dublin coddle, and rashers, along with your choice of loose-leaf tea for $29.50 per person. To reserve your table, call 630-963-9130. To learn more about this event, visit pineconecottageteahouse.com. 17 Irish Tea Service 2:00 p.m. Academy Art Museum Easton, Maryland Don your favorite green attire and partake in an Irish tea service as part of a day-long St. Patrick’s Day celebration. Explore the different art exhibits at the Academy Art Museum and enjoy some traditional hot tea and light bites before lining up to watch a festive parade featuring more than 40 floats,…

Translated to “pushed up,” repoussé or repoussage is a technique that shapes metal by hammering the material to create a design or pattern. While the term has French roots, the method has been used all over the world, gaining popularity in Europe throughout the 16th, 17th, and 18th centuries. The intricate floral repoussé motif on this Ram’s Head sterling teapot by Kirk Stieff Silver is a wonderful archetype for this craft. In addition to the forged depictions, the angular handle and short shape make this piece a unique teapot to feature at your Provençal table. Flirty Floral Maintain the botanical theme of your tea table by pairing Ram’s Head with the dainty blossoms featured on Haviland’s Schleiger 145 dinner plates and Schleiger 72 salad plates, teacups, and saucers, as well…

Goat Cheese, Blueberry & Herbes de Provence Scones Makes 12 to 15 2¾ cups gluten-free all-purpose baking flour*2 tablespoons granulated sugar4 teaspoons baking powder1½ teaspoons herbes de Provence½ teaspoon salt1 (4-ounce) package goat cheese, crumbled1¼ cups plus 2 tablespoons cold heavy whipping cream, divided2 large eggs, divided1 cup fresh blueberries • Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, herbes de Provence, and salt. Stir in goat cheese, breaking up any large clumps of cheese. • In a small bowl, whisk together 1¼ cups cream and 1 egg. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. • Turn out dough onto…

Returning to my old homeplaceTo take a look around,I was flooded with remembranceBy something that I found. A tiny little tea setBrought me instantly to tearsFor all the precious memoriesOf childhood’s happy years. Two little girls whose friendshipWas so beautiful to seeWho liked to act quite grown-upAnd have a cup of tea— The little dog SamanthaWas made to wear a hatAnd though it was a struggle,They even dressed the cat. Dolls and even teddy bearsWere brought to this event,And through these hours so long agoSuch happy hours were spent. With chips and broken saucers,I now have been assuredThat the fragile little tea setBecause of love endured. And two friends of long agoBelieve that it is trueThat through life’s chips and broken dreamsThey somehow made it, too.…

Fillings, Icings, & Spreads Crème Fraîche Whipped Cream 28 Herbed Goat Cheese 26 Honey Butter 23 Lemon Curd 43 Orange Buttercream 27 Royal Icing 35 White Chocolate Icing 35 Savories Asparagus-Topped Frittata Bites 41 Buckwheat Cloches with Bananas & Chocolate-Hazelnut Spread 33 Chilled Sweet Pea Soup 41 Lamb Puff Pastry Roulades 34 Mustard Chicken Salad Tea Sandwiches 26 Petites Ham and Cheese Quiches 33 Petits Savory Éclairs 25 Shrimp-Filled Gougères 42 Tarragon & Cucumber Flower Canapés 25 Scones Brie and Olive Scones 23 Goat Cheese, Blueberry & Herbes de Provence Scones 37 Strawberry & Orange Blossom Scones 39 White Chocolate Scones 31 Sweets Apricot-Frangipane Tartlets 43 Bird’s Nest Petit Fours 35 Chocolate–Marshmallow Crème Candies 36 Easter Bell Cookies 35 Hazelnut-Lavender Dacquoises with Raspberries 27 Herbes de Provence Sablés 44 Mini…