Innehållsförteckning för January/February 2022 från TeaTime

come for tea There is something romantic about France, and it seems to carry over into its tea practices as well. What better theme then for this issue as we enter the new year and approach February, so often thought of as the month of love? Within these pages, you’ll find menus inspired by French cuisine as well as table settings abounding with French-made china and flatware. While it is the custom in most tearooms of the country to serve only sweets at teatime, we have opted to include scones and savory selections in our menus. You’ll find something for all aesthetics, too—from elegant offerings to more casual ones. “An Alpine Afternoon” (page 24) reminds us to cherish the cold, winter months and to gather with loved ones around the…

While an ornamented teapot can be a stunning serving piece, there are times when the occasion calls for a simple ware that can fit into a variety of themes. For Francophile’s, Haviland’s pistachio-hued Laque de Chine Gold—which translates to “Chinese Lacquer Gold”—teapot brings unique flair to afternoon tea. With edges, handle, spout, and finial all trimmed in gold, this vibrant accoutrement is the perfect teapot to mix and match with an assem-blage of china patterns. This vignette pairs Laque de Chine Gold with Jean Boyer’s BOJ1 and Haviland’s Schleiger 920 teacups and saucers. Grand with Greens Set at a table bedecked in an array of similar hues, Laque de Chine Gold teapot and cream pitcher harmonize with the verdant accents displayed on Bernardaud’s Constance salad plates and Haviland’s The Monaco…

Chocolate Scones Makes approximately 14 Showcase a good quality bittersweet chocolate in these tasty baked treats, best served warm from the oven with lashings of Chocolate-Mascarpone Cream and strawberry jam. 2½ cups all-purpose flour⅓ cup granulated sugar1 tablespoon baking powder½ teaspoon fine sea salt6 tablespoons cold unsalted butter, cubed1 ounce finely grated bittersweet chocolate*1 ounce finely chopped bittersweet chocolate*½ cup plus 1 tablespoon cold heavy whipping cream, divided1 large egg½ teaspoon vanilla extract1 teaspoon sparkling sugar • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in grated and chopped chocolate. • In a small…

Amecca of rainbow-hued macarons housed in an idyllic, jewelry box-esque setting has paved the way for delectable pastries, refined dining, attainable elegance, and afternoon tea to be enjoyed and celebrated at Ladurée locations around the globe. A seemingly simple confection made of egg whites, sugar, almond flour, and food coloring, the French macaron has launched a worldwide craze for the brand that goes far beyond a picture-perfect pastel dessert and an Instagram-worthy aesthetic. The phenomenon that is Ladurée has been steadily and successfully building its empire for 160 years, and it’s just getting started. Since its inception in 1862 at the address of 16 rue Royale in Paris, the powerhouse company has made significant waves in the culinary world by perfecting the art of balancing innovative gastronomic creativity while paying…

As tea’s rich history in Europe started in the early 17th century when the Dutch first imported Camellia sinensis to the continent, it was not long before tea leaves were in demand among the French. Towards the end of the century, the clamor for tea leaves eventually steered King Louis XIV to grant the exclusive privilege to sell tea in France to one Sir Damame. This venture, which also included cocoa, coffee, and spices, set the foundation for a successful enterprise that many today would recognize as Dammann Frères. For more than three centuries, Dammann Frères has been a purveyor of fine teas, selling to hotels, restaurants, and consumers. However, despite the company’s lengthy history, its most notable milestones didn’t occur until the mid-20th century, when the company employed tea…

Fabulous Fall 2021 Issue “I just received the autumn issue, and it’s fabulous! I love the new format of 100 pages since the 100th anniversary issue. The TeaTime magazine team is doing a brilliant job. Congratulations!” ELLEN JOHNSON via Facebook “For the past several months, I have been checking with the local tea shoppe on when they might receive more of the white two-section bonbon condiment dishes. Their answer was, due to the pandemic, they have no idea when any shipments might be coming in. Imagine my delight when I received the September/October issue of TeaTime. Located on page 23 is a picture of the condiment dish for which I have been searching. I have a couple of these bonbon dishes and wanted four for my niece Cynthia and her…

Sugar Maple TEA BY TWO | teabytwo.com TEACUP: Haviland Parisiana “This rooibos blend of maple, carrots, coconut, and ginger creates a beverage that reminds me of a freshly baked sweet treat.”—Janice Ritter, dealer program manager Ruby Nectar ROSIE LEE TEA CO. | rosieleeteaco.com TEACUP: Haviland Victoria “A fruity sweetness complements tangy hibiscus in this refreshing rooibos blend that gets a perfect zip from peppercorns.”—Lorna Reeves, editor Rooibos Chai THE LARKIN TEA COMPANY | larkintea.com TEACUP: Royal Limoges Langeais “Brimming with the spiced notes of masala chai, this caffeine-free rooibos is an appropriate selection for chilly winter days.”—Courtni Bodiford, stylist Pears & Cinnamon Herbal Tea PLUM DELUXE | plumdeluxe.com TEACUP: Haviland Malmaison “Fruity notes of pear are balanced by a comforting cinnamon flavor, creating a heartwarming blend that satisfies the palate.”—Katherine…

Brioche de Saint-Genix Makes approximately 12 The origins of this leavened sweet bread can be traced back to 1880 and the small village of Saint-Genix-sur-Guiers, when local pastry chef Pierre Labully adapted an 18th-century recipe for brioche that his wife gave him by adding pink-hued glazed almonds. ⅓ cup lukewarm water (85° to 90°)1 (0.25-ounce) package instant yeast3½ cups all-purpose flour, divided¼ cup granulated sugar1¼ teaspoons sea salt3 large eggs, room temperature and divided⅓ cup lukewarm whole milk (85° to 90°)2 teaspoons vanilla extract⅓ cup unsalted butter, cubed and room temperature1 cup chopped Pink Pralines (recipe follows), divided1½ tablespoons finely chopped Pink Pralines (recipe follows)4 teaspoons Swedish pearl sugar • In the bowl of a stand mixer, whisk together ⅓ cup lukewarm water and yeast until yeast dissolves. Using the…

Chocolate-Hazelnut Scones Makes 8 A treat for those following a high-protein or gluten-free diet, hearty scones made with hazelnut and coconut flours are laden with bits of dark chocolate. The texture is best when served at room temperature within five days. 2 cups plus 2 tablespoons hazelnut flour*, divided¼ cup coconut flour*2 tablespoons coconut sugar2 teaspoons baking powder½ teaspoon fine sea salt4 tablespoons cold unsalted butter, cut into small cubes⅓ cup dark chocolate chips**, chopped1 large egg¼ cup cold heavy whipping cream, divided½ teaspoon vanilla extract • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together 2 cups hazelnut flour, coconut flour, coconut sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in butter into flour…

Since the beginning of the millennium, the number of people growing tea in Europe has been steadily increasing. There are currently approximately 20 growers in France—10 or so in the north and west, and another 9 or 10 in the south—with more becoming involved all the time. Despite the fact that the tea gardens are located far from each other, a real sense of community prevails, and there is a strong spirit of collaboration and support throughout the country. The following six growers are representative of the different regions and varying levels of experience and expertise found among the tea gardens of France. Filleule des Fées (Trevarez, Finistere, Brittany) The name of Weizi and Denis Mazerolle’s tea garden by the River Blavet, Filleule des Fées, translates as “Goddaughter of the…

Savories Cucumber-Tarragon Fleur-de-Lis Canapés 53 Duck Salad Brioche Sandwiches 53 Radish Flower Canapés 41 Salmon Rillettes 53 Sandwiches au Jambon 29 Savory Gruyère Palmiers 40 Spinach Tourtons 31 Steak au Poivre Tea Sandwiches 41 Sweet Potato & Prosciutto Tartlets 29 Savory Fillings & Spreads Roasted Red Onion Purée 30 Roasted Red Pepper Aïoli 42 Spinach Potato Filling 31 Scones Brioche de Saint-Genix 27 Chocolate-Hazelnut Scones 59 Chocolate Scones 51 Crème Fraîche Scones 38 Sweets Almond Crème Éclairs 45 Biscuit de Savoie 33 Blueberry Tartlets 34 Crème Caramel 55 Croquant d’Amandes 33 Ispahan French Macarons 44 Lemon-Almond Sablés 56 Orange Crêpe Cake 57 Pomegranate Panna Cottas 44 Sweet Fillings & Toppings Almond Pastry Crème 46 Chocolate-Mascarpone Cream 51 Orange-Vanilla Crème Chantilly 57 Pink Pralines 27 Rosewater Buttercream 44 Sweetened Sour Cream…

January 2, 9 & 16 Afternoon Tea Noon to 2:00 p.m. Cultivate Taste Tea Salon Green Bay, Wisconsin Spend a Sunday in January relaxing and gathering with friends and family over tea and food, dressed in something special for a special occasion. Enjoy a proper teatime and create comfortable and memorable experiences, forgetting about your worries and the outside world while sipping on four to six teas and savoring tea sandwiches, mini scones, and sweet treats. To learn more about this event and pricing or to reserve your spot, visit cultivatetaste.com, or call 920-770-7163. 12 National Hot Tea Day United States of America While tea can be enjoyed year-round, be sure to mark your calendar for National Hot Tea Day on January 12. Whether you plan on steeping a beloved…

Afternoon tea can be the perfect setting for both social and business occasions. In their search for a quiet place to wheel and deal, business leaders are learning to say to clients and business associates, “Let’s discuss this over tea.” When planning a business tea, it is the duty of a host or hostess to handle the smallest detail, from the reservation to the tip. Plan to arrive at least fifteen minutes early to check the table and arrange payment of the bill. Select the table at which you wish to be seated and decide where each guest will sit. You may sign the check beforehand or ask the staff to hold it until you are ready to depart. Lobby Meeting Greet your guest with a handshake and usher him…

Crème Fraîche Scones Makes approximately 14 Tangy crème fraîche gives just the right amount of je ne sais quoi to these delectable scones that also get beautifully balanced flavor from fresh lemon zest and vanilla and almond extracts. Strawberry slices cut to resemble hearts are fitting and tasty garnishes for a Valentine’s Day theme. 2½ cups all-purpose flour⅓ cup plus 1 teaspoon granulated sugar, divided1 tablespoon baking powder½ teaspoon fine sea salt¼ teaspoon baking soda1 teaspoon fresh lemon zest4 tablespoons cold unsalted butter, cubed½ cup crème fraîche¼ cup plus 3 tablespoons cold heavy whipping cream, divided½ teaspoon vanilla extract⅛ teaspoon almond extract1 large eggGarnish: strawberry slices • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, ⅓ cup sugar, baking powder,…

There are tea leaves in bags,A breeze to prepare,And tea leaves in caddiesBlended with care. There are blends to be brewedJust a minute or twoAnd some that take longer;The time’s up to you. But the perfect pot of teaIsn’t brew-time or blend. It’s the tea you’ve decidedTo share with a friend.…