TeaTime -julkaisun Holiday Teatime 2021 -irtonumeron sisällysluettelo

The holiday season will soon be here, and we are excited to share a plethora of pleasing tea party ideas for an array of celebrations. From Thanksgiving to Hanukkah and Christmas to New Year’s Eve, this eclectic curated collection of menus in our special issue features detailed recipes and expert recommendations on which teas to pair with each course, as well as information on where to source them. Our helpful “Tea-Steeping Guide” on page 8 provides easy-to-follow steps for making the perfect pot of tea, keeping in mind that not all types of tea take the same water temperature or steeping time. By popular demand, we’ve included a menu designed especially for those who follow a low-glycemic diet as well as another one that is tailor-made for vegans. And if you’re…

Apricot, Chocolate & Walnut Scones Makes 9 to 11 The candied flavors of dried apricot and semisweet chocolate pair wonderfully with bits of toasted walnut that are incorporated into the dough of these scones. For a festive look, be sure to use a Star of David–shaped cutter. 2½ cups all-purpose flour¼ cup granulated sugar2½ teaspoons baking powder½ teaspoon fine sea salt½ cup cold unsalted butter, cubed¾ cup finely chopped dried apricots⅓ cup finely chopped walnuts, toasted and cooled⅓ cup miniature semisweet chocolate chips1 cup plus 1 tablespoon cold heavy whipping cream, divided1 large egg½ teaspoon vanilla extract • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks,…

Raisin, Rum & Spice Scones Makes 16 Inspired by iconic rum-raisin cake, these scones are packed with flavorful spices, dried fruit, and a little rum extract as a delicious homage to the Yuletide dessert. 2½ cups all-purpose flour2 tablespoons granulated sugar2 tablespoons firmly packed light brown sugar2 teaspoons baking powder1 teaspoon ground cinnamon½ teaspoon ground nutmeg½ teaspoon ground cloves½ teaspoon fine sea salt½ cup unsalted cold butter, cubed1 cup raisins¾ cup plus 1 tablespoon cold heavy whipping cream, divided1 teaspoon rum extract1 large egg, lightly beaten • Preheat oven to 375°. Line 2 rim-med baking sheets with parchment paper. • In a large bowl, stir together flour, sugars, baking powder, cinnamon, nutmeg, cloves, and salt. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs.…

Chocolate Chip–Cardamom Scones Makes 10 to 11 Citrusy cardamom is the perfect spice to pair with the semisweet chocolate chips in these tasty scones. Once baked, the scent of these fragrant scones will put any guest in a festive mood. 2 cups all-purpose flour¼ cup plus 1 teaspoon granulated sugar, divided1 tablespoon baking powder¾ teaspoon fine sea salt1 teaspoon ground cardamom6 tablespoons cold unsalted butter, cubed⅔ cup miniature semisweet chocolate chips⅔ cup plus 3 tablespoons cold heavy whipping cream, divided1 teaspoon vanilla extract • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, ¼ cup sugar, baking powder, salt, and cardamom. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir…

COVER Photography by John O’Hagan • Styling by Courtni Bodiford • Food Styling by Katie Moon Dickerson • Recipe Development by Izzie Turner Bernardaud Noël 34-ounce hot beverage server, teacup and saucer set, and assorted dessert plates from Bernardaud, 212-371-4300, bernardaud.com/en/us. Cake stand and all other items from private collection. TITLE PAGE Photography by John O’Hagan • Styling by Courtni Bodiford • Recipe Development/Food Styling by Jade Sinacori Page 2: Tiffany & Co. Tiffany Holiday footed cup and saucer set; Tiffany & Co. Silver Chrysanthemum teapot; Val ST Lambert Balmoral cake stand with silver base from Replacements, Ltd., 800-737-5223, replacements.com. MASTHEAD Page 5: Waldman House A Cup of Christmas Tea, Spode Christmas Tree, Villeroy & Boch Holly teacup and saucer sets from Replacements, Ltd., 800-737-5223, replacements.com. EDITOR’S LETTER Page 6:…

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 stovetop 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.…

Orange, Pecan & Pear Scones Makes 9 Gentle notes of cardamom and cinnamon perfectly complement the fresh orange zest, bits of ripe Packham pear, and toasted pecans in these sweet scones. 2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder1 teaspoon fresh orange zest½ teaspoon fine sea salt½ teaspoon ground cardamom⅛ teaspoon ground cinnamon¼ cup cold unsalted butter, cubed2 tablespoons finely chopped pecans, toasted1 cup cold heavy whipping cream, divided½ ripe but firm pear*, peeled and diced (¼-inch)Garnish: sparkling sugar • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, orange zest, salt, cardamom, and cinnamon. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs. Add pecans, stirring well.…

Panettone Scones Makes 12 Inspired by the flavors of yeast-leavened panettone, whose origins date to the 1470s in Milan, Italy, these scones forego the yeast yet are packed with sweet raisins, pine nuts, and lemon zest, as well as the iconic anise flavor of the classic cake that is made especially for Natale. 2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder2 teaspoons fresh lemon zest½ teaspoon fine sea salt¼ cup cold unsalted butter, cubed½ cup chopped pine nuts½ cup raisins¾ cup plus 1 tablespoon cold heavy whipping cream, divided¼ teaspoon star anise extractGarnish: pearl sugar • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, granulated sugar, baking powder, lemon zest, and salt. Using a pastry blender…

Pear, Pancetta & Pecan Scones Makes 12 Ripe pear, savory pancetta, and nutty pecans give the first course of this celebratory tea contrasting flavors that work so well together. Offer guests a complementary honey-sweetened homemade mascarpone cheese spread. 2½ cups all-purpose flour¼ cup granulated sugar1 tablespoon baking powder½ teaspoon fine sea salt¼ teaspoon ground mace⅛ teaspoon ground black pepper4 tablespoons cold unsalted butter, cubed½ cup diced peeled firm ripe pear⅓ cup chopped toasted pecans⅓ cup coarsely chopped cooked pancetta½ cup plus 1 tablespoon cold heavy whipping cream, divided2 large eggs, divided½ teaspoon vanilla extract • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, salt, mace, and pepper. Using a pastry blender or 2 forks, cut butter…

Sweet Potato–Pecan Scones Makes approximately 12 These plump scones get their wonderful seasonal flavors from beaten sweet potato, toasted pecans, and a couple of pinches of ground ginger. 1 cup chopped peeled sweet potato2 cups all-purpose flour⅓ cup plus 1 teaspoon granulated sugar, divided2¼ teaspoons baking powder½ teaspoon fine sea salt¼ teaspoon ground ginger4 tablespoons cold salted butter, cut into pieces¼ cup coarsely chopped toasted pecans½ cup plus 1 tablespoon cold heavy whipping cream, divided½ teaspoon vanilla extract • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • Place sweet potato in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce heat to a gentle boil. Cook until sweet potato is tender when pierced with a fork, approximately 10 minutes.…

Sugar-free Almond Scones Makes 12 Replacing granulated sugar with a diabetic-friendly alternative allows guests to enjoy these delightful scones that pay homage to classic almond sugar cookies. 2½ cups all-purpose flour⅓ cup granulated sugar substitute*2½ teaspoons baking powder¾ teaspoon fine sea salt½ cup cold unsalted butter, cubed¼ cup toasted sliced almonds½ cup whole milk2 large eggs, lightly beaten, divided1¼ teaspoons ginger paste1 teaspoon vanilla extract¾ teaspoon almond extract12 whole blanched almonds • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar substitute, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Gently stir in sliced almonds until incorporated. • In a medium bowl, whisk together milk, 1…

Vegan Cranberry-Pistachio Scones Makes approximately 12 For a vegan-friendly first course of a holiday afternoon tea, chilled coconut oil and coconut milk replace the usual dairy in these flavorful scones that are studded with red dried cranberries and green pistachios. 6 tablespoons unrefined coconut oil2¼ cups unbleached white fine pastry flour*2 tablespoons golden coconut sugar1 tablespoon baking powder½ teaspoon fine sea salt⅓ cup chopped dried cranberries¼ cup chopped green pistachios**2 teaspoons fresh orange zest1 cup plus 1 tablespoon cold coconut milk, divided½ teaspoon vanilla extract • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. • Place coconut oil in a shallow bowl. Using a fork, score coconut oil deeply to create a fine grid pattern. Refrigerate until firm, 10 to 20 minutes. Using a fork or hands,…

CAKES & CUPCAKES Blonde German Chocolate Cakes 124 Italian Cream Bundt Cake 110 Mini Peanut Butter Cupcakes 17 Mini Rum Cakes with Chocolate-Mascarpone Whipped Topping 87 Raspberry-Hazelnut Torte 45 Yule Log Cake 73 CANAPÉS & TEA SANDWICHES Avocado–Sweet Potato Bites 97 Butternut Squash, Lentil & Spinach Canapés 68 Butternut Squash–Prosciutto Canapés 15 Chestnut, Mascarpone & Duck Breast Tea Sandwiches 69 Cranberry–Spiced Pork Tenderloin Canapés 69 Creamy Artichoke Tea Sandwiches 96 Curried Red Grape, Pecan & Chicken Salad Tea Sandwiches 55 Roast Beef & Golden Beet Tea Sandwiches 120 Roast Beef & Horseradish Cream Tea Sandwiches 107 Scallop Ceviche Canapés 83 Shrimp & Endive Salad Tea Sandwiches 107 Smoked Salmon & Asparagus Canapés 56 Smoked Salmon & Radish Canapés 120 Tuna on Challah Toasts 30 Turkey & Pesto Tea Sandwiches 41…