Table of contents for Tea Parties Celebrations 2016 in TeaTime

In this special issue, you’ll find delectable menus to celebrate a variety of occasions and seasons—from strawberries and roses for spring and summer to pumpkins and apples for autumn—complete with our expert recommendations on which teas to pair with each course. In case you need to brush up on your tea-preparation skills, we have included a handy Tea-Steeping Guide on page 8. Our helpful Recipe Index on page 128 indicates which recipes are gluten-free, making it easy to accommodate afternoon-tea guests with sensitivities to gluten. The many table settings in this issue showcase a wide array of styles—from traditional to modern, classic to casual, elegant to whimsical. You’ll also find tips for creating your own tablescapes and centerpieces, as well as ideas for party favors, place cards, and other thoughtful…

menu SCONE Strawberry Scones Beatrix Potter’s Herbal Tisane Blend SAVORIES Ham, Cheese, and Pickle Pinwheels Ranch Chicken Salad Croissants Strawberry Flower Sandwiches Handsome James Rooibos Herbal Tea SWEETS Cherry Flower Cookies Fairy Kisses Chocolaty Banana Bars Red Velvet Cupcake Tisane Tea Pairings by Simpson & Vail 800.282.8327 | svtea.com Strawberry Scones Yield: 19 2 cups all-purpose flour ¹⁄³ cup plus 1 tablespoon sugar, divided 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold unsalted butter,cut into pieces 1 cup chopped freeze-dried strawberries, such as Just Strawberries ¾ cup plus 1 tablespoon cold heavy whipping cream, divided ½ teaspoon vanilla extract • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, ¹⁄³ cup sugar, baking powder, and salt, whisking…

Menu SCONE Strawberry–Toasted Almond Scones Love Aff air SAVORIES Basil-Mascarpone-Filled Strawberries Strawberry–Chicken Salad Tea Sandwiches Strawberry-Brie Phyllo Cups Sailor’s Delight SWEETS Strawberry Cupcakes with Strawberry Frosting Strawberry-Coconut-Macadamia Linzer Cookies Strawberry-Lemon Tartlets Mosaic Garden Tea Pairings by Capital Teas 888.484.8327 | capitalteas.com Strawberry–Toasted Almond Scones Yield: 18 to 20 2 cups all-purpose flour ¹⁄³ cup granulated sugar 2 tablespoons light brown sugar 2 teaspoons baking powder 1 teaspoon fresh lemon zest ½ teaspoon salt ¼ teaspoon cream of tartar 4 tablespoons cold salted butter, cut into pieces 1 (1.5-ounce) package freeze-dried strawberries, such as Just Strawberries ¹⁄³ cup toasted almond slices 1 cup plus 1 tablespoon cold heavy whipping cream, divided ½ teaspoon vanilla extract ¼ teaspoon almond extract • Preheat oven to 350°. • Line 2 rimmed baking sheets with…

Menu SCONE Raspberry-Blueberry Drop Scones White Blueberry Tea SAVORIES Watermelon and Feta Salad Lobster Salad Barquettes Ribbon Slaw Tomato, Basil, and Bacon Canapés Tiger Hill Nilgiri Black Tea SWEETS Peach Meringue Parfaits Red, White, and Blue Blondies Earl Grey–Chocolate Cakes Lady Londonderry Black Tea Tea Pairings by Tealuxe 888.832.5893 | tealuxe.com Raspberry-Blueberry Drop Scones Yield: 17 2½ cups all-purpose flour ½ cup sugar 2 teaspoons baking powder ½ teaspoon salt ½ cup cold salted butter, cut into pieces ½ cup fresh blueberries ½ cup fresh raspberries 1 cup heavy whipping cream ½ teaspoon almond extract • Preheat oven to 350°. • Line a baking sheet with parchment paper. • In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour…

Menu SCONE Pumpkin-Cranberry Scones Mountain Grown Fancy Ceylon SAVORIES Smoky Chicken and Bean Soup Pork Crostini with Corn-Avocado Relish Olive-Pecan Tea Sandwiches Russian Caravan Original China Blend SWEETS Caramel Cupcakes Apple Crumb Bars Double Chocolate–Walnut Cookies Wu Yi Rock Oolong Da Hong Pao Select Tea Pairings by Grace Tea Company 978.635.9500 | gracetea.com Pumpkin-Cranberry Scones Yield: 16 2¼ cups all-purpose flour ¼ cup firmly packed light brown sugar 1¼ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 6 tablespoons cold salted butter, cut into pieces ½ cup dried cranberries ½ cup canned pumpkin ½ cup whole buttermilk 2 large eggs, divided 1 teaspoon vanilla extract 1 tablespoon whole milk 1 tablespoon turbinado…

Menu BREAD Pumpkin Muffins with Cinnamon-Honey Butter Cranberry Chai SAVORIES Chicken Waldorf Salad Reuben Canapés Roasted Vegetable and Cream Cheese Tea Sandwiches High Country Tea SWEETS Apple Hand Pies Triple-Layer Brownies Pear-Gingersnap Tartlets Eggnog Tea Blend Tea Pairings by Trail Lodge Tea 314-680-3015 | traillodgetea.com Pumpkin Muffins Yield: 12 1 cup all-purpose flour ½ cup whole-wheat flour ¾ cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon salt ¼ teaspoon ground cloves ½ cup dried cranberries (optional) 1 tablespoon plus 1 teaspoon minced crystallized ginger, divided 1 cup canned pumpkin 2 large eggs ²⁄³ cup whole buttermilk ¼ cup vegetable oil • Preheat oven to 400°. • Spray a 12-well muffin pan with cooking spray. • In a large…

COVER Photography by John O’Hagan. Royal Chelsea Gothic teapot*. Lenox Gilded Tapestry 5-piece place setting from Lenox, 800-223-4311, lenox.com. Waterford Lismore footed cake plate†. Flower arrangements‡. TITLE PAGE Page 2: Wedgwood Ascot teapot, cup, and saucer; Columbia Gold sugar bowl*. Florentine Paisley table throw**. MASTHEAD Page 5: Tea strainer from Tea for Two, 888-601-9990, teafortwo.com. Hutschenreuther Revere footed cup and saucer*. Sugar cubes from Chambre de Sucre, 714-220-1916, chambredesucre.com. EDITOR’S LETTER Page 6: Robert Haviland and C. Parlon Sultane teapot and 5-piece place setting from Mottahedeh, 800-443-8225, mottahedeh.com. TEA-STEEPING GUIDE Page 7: Wedgwood Wild Strawberry 5-piece place setting; Juliska Berry & Thread Pistachio Green service plate*. Ticking stripe napkins and linen runner**. A BIRTHDAY SURPRISE Page 9–20: Herend Printemps Blue Border dinner plate; Printemps salad plate, teacup, tea saucer, teapot,…

WATER Always use the best water possible. If the water tastes good, so will your tea. If that is not the case, then bottled spring water is a nice alternative. Heat the water on the stove top or in an electric kettle to the desired temperature. A microwave oven is not recommended. TEMPERATURE Heating the water to the correct temperature is arguably one of the most important factors in making a great pot of tea. Pouring boiling water on green, white, and oolong tea leaves can result in a very unpleasant brew. In general, use 170°-to -195° water for these delicate tea types, and always refer to the tea purveyor’s packaging for specific instructions. Reserve boiling (212°) water for black and pu-erh teas, as well as herbal and fruit tisanes.…

1. Natural Elements Incorporate fragrant boughs and colorful fruits, as well as other natural elements, in wintry arrangements. All are perfect for cold-season centerpieces, such as a mix of evergreens, holly berries, pinecones, and, for added drama, roses from a florist and apples and cut pomegranates from the market. 2. Pumpkin Vase Fit a glass or plastic container inside a clean, hollowed-out pumpkin (either miniature or full size), and place the bouquet inside, with stems trimmed to fit. Water-drenched floral foam in the bottom of the container will add anchorage and will keep the arrangement fresh longer. 3. A Rosy Topiary Start with long-stemmed roses, filler flowers of choice, and greenery. Bundle the bouquet tightly with rubber bands or twine. Fit a shallow urn with dampened floral foam, and place…

1. Eggstra Special Perch a name card in a man-made bird’s nest, and fill with diminutive artificial eggs or with candy versions set upon a food-safe surface. 2. Double Duty Adorn a tin of a favorite tea with ribbon and a dainty name tag for a party favor that doubles as a place card. 3. Decorated Doily Print or write a name on white paper, embellish with a pretty stamp, and cut out in a circle the same size as the doily center. Tape circle to doily. Place under a glass plate. 4. Ribbon Ring Slip a ribbon through slits cut in the sides of a preprinted place card. Adjust length as needed to fit the napkin, and neatly trim ribbon ends.…

1. Personal Portions Collect vintage or antique saltcellars for serving individual portions of condiments, such as clotted cream, lemon curd, and jam, along with the scone course. Guests will appreciate having their own petite pots of each spread. 2. Pretty Pats Serve molded butter with hot scones or muffins. To make, simply press flavored or plain butter into decorative molds, chill, and then invert on serving plates. Small candy molds are the perfect size for individual pats of butter. 3. Royal Touches Garnish an appropriate sweet from your menu with edible gold or silver leaf, dust, or flakes, available through specialty or Internet providers. Your treats will shimmer, and guests will feel like royalty. 4. Fancy Flowers Use edible blooms to embellish individual portions or to fill spaces on tiered…

menu SCONE Apricot Scones Ceylon Vithanakande Extra Special Black Tea SAVORIES Roast Beef Tea Sandwiches Ruffled Cucumber Canapés Shrimp Salad Canapés Da Hong Pao Oolong Tea SWEETS Walnut-Thyme Tea Cakes Chocolate-Mascarpone Tartlets Pineapple-Filled White Layer Cake Jolly Gloriana Black Decaf Tea Tea Pairings by Global Tea Mart 844.208.2337 | globalteamart.com Apricot Scones Yield: 12 2 cups all-purpose flour ¼ cup plus 1 teaspoon sugar, divided 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold unsalted butter,cut into pieces ½ cup chopped dried apricots ¾ cup plus 3 tablespoons cold heavy whipping cream, divided ½ teaspoon vanilla extract • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, ¼ cup sugar, baking powder, and salt, whisking well. Using a…

menu SCONES Rose Cream Scones with Strawberry-Raspberry Quick Jam Summer Breakfast Black Tea SAVORIES Pineapple–Shrimp Salad Tea Sandwiches Lemon-Lime Salmon Cups Avocado–Cilantro Chicken Salad Sandwiches Royale Green Tea SWEETS Raspberry-Rose Shortbread Sandwich Cookies Lemon–Sour Cream Tea Loaves Cherry Cheesecake Bars Evening in the Garden Herbal Tea Tea Pairings by Plum Deluxe plumdeluxe.com Rose Cream Scones Yield: 15 1 cup all-purpose flour 1 cup cake flour, such as Swans Down ½ cup sugar 2 teaspoons baking powder ½ teaspoon salt ¼ teaspoon cream of tartar 4 tablespoons cold salted butter, cut into pieces ¾ cup plus 1 tablespoon cold heavy whipping cream ¼ teaspoon rose extract, such as Nielsen-Massey • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large mixing bowl, combine flours,…

menu SEONE Orange-Anise Muffins Mango Sunny Passion Green and White Tea Blend SOUP AND SALAD Tomato Gazpacho Mini Chicken Taco Salads with Creamy Honey-Chipotle Dressing Dragonwell Lung Ching SAVORIES Yellow Rice Timbales with Smoked Paprika Shrimp and Chimichurri Sauce Roasted Mushroom Quesadillas with Garlic Aïoli Avocado-Tomatillo Crostini Andean Princess Black Tea SWEETS Spiced Chocolate Cakes Tres Leches Cake Key Lime Tartlets with Tropical Fruit Slimming Oolong Organic Tea Tea Pairings by Capital Teas 888.484.8327 | capitalteas.com Orange-Anise Muffins Yield: 7 ¹⁄³ cup plus 4 tablespoons salted butter, melted, divided 1¾ cups sifted all-purpose flour ¼ cup plus 2 tablespoons sugar, divided 1 teaspoon baking powder ¾ teaspoon salt ¼ teaspoon baking soda 2 tablespoons fresh orange zest, divided 1 large egg, beaten ¾ cup whole buttermilk 1 teaspoon anise extract…

Menu SCONE Almond–Cream Cheese Scones Tisane d’Or (Nina’s Paris) SAVORIES Caramelized Leek and Bacon Quiches Haricots Verts and Artichoke Green Salad Madame Butterfly Signature Tea FROMAGE Cheese Board Paris In A Cup Signature Tea SWEETS Orange-Cardamom Mini Madeleines Vanilla Bean Crème Brûlées Golden Apple Pâtisseries Marie Antoinette (Nina’s Paris) Tea Pairings by Paris In A Cup 714-538-9411 | parisinacup.com Almond–Cream Cheese Scones Yield: 19 2 cups all-purpose flour ½ cup ground toasted almonds ¼ cup sugar 2½ teaspoons baking powder ½ teaspoon salt 4 tablespoons cold salted butter, cut into pieces 1 (3-ounce) package cream cheese, cut into small cubes ¼ cup chopped toasted almonds ¾ cup plus 1 tablespoon cold heavy whipping cream, divided ¼ teaspoon vanilla extract ¼ teaspoon almond extract • Preheat oven to 350°. • Line…

Menu SCONE Maple-Walnut Scones with Cinnamon Cream French Vanilla Black Tea SOUP Carrot and Parsnip Soup Gunpowder Organic Green Tea SAVORIES Bacon and Goat Cheese Puffs Pear and Blue Cheese Canapés Smoked Turkey and Fontina Canapés Blue Moon Black Tea SWEETS Candy Corn Trifles Apple-Pecan Bars Pumpkin-Chai Bundt Cake Nepal Ilam Estate Black Tea Tea Pairings by Simpson & Vail 800.282.8327 | svtea.com Maple-Walnut Scones Yield: 18 2¾ cups all-purpose flour ½ cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt ½ cup salted butter, cut into pieces 1 cup chopped glazed walnuts, such as Emerald 1 cup plus 1 tablespoon heavy whipping cream, divided ¼ cup pure maple syrup ½ teaspoon maple flavoring 2 tablespoons turbinado sugar • Preheat oven to 375°. • Line 2 baking sheets with…