TeaTime -julkaisun Teatime Holidays 2024 -irtonumeron sisällysluettelo

a holiday tea party is a marvelous way to celebrate the season. If you’re planning on hosting family or friends, this collection of recipes for delicious teatime treats and of ideas for festive tablescapes will provide plenty of inspiration. Delightful menus for Thanksgiving, Hanukkah, Christmas, and New Year’s Eve celebrations, along with expert recommendations on which teas to pair with each course, make it easy to decide what to serve. Our Tea-Steeping Guide on page 8 reminds you that not all tea is prepared in the same way, and it lists six steps for making a great pot of the beverage. If you’re concerned about entertaining guests who have gluten sensitivities, turn to page 109 where you’ll find a wonderful array of easy-to-bake gluten-free scones. And be sure to peruse our…

Bacon-Spelt Scones Yield: 10 2 cups spelt flour*1 tablespoon granulated sugar2 teaspoons baking powder½ teaspoon salt¼ teaspoon black pepper¼ cup frozen unsalted butter, coarsely grated⅓ cup chopped, crisp cooked bacon½ cup plus 2 tablespoons cold heavy whipping cream¼ cup whole milk plus 1 tablespoon, divided • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, sugar, baking powder, salt, and pepper, whisking well. Add butter and bacon to flour mixture, stirring well. • In a small bowl, combine cream and ¼ cup milk. Add to flour mixture, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. • Turn out dough…

Coconut-Almond Scones Yield: 12 2¼ cups all-purpose flour⅓ cup granulated sugar2¼ teaspoons baking powder½ teaspoon salt6 tablespoons cold unsalted butter, cut into pieces⅓ cup dried minced unsweetened flaked coconut*¼ cup sliced almonds1 cup plus 1 tablespoon cold heavy whipping cream, divided1 teaspoon coconut extract½ teaspoon vanilla extractGarnish: additional flaked coconut, additional sliced almonds, and white sparkling sugar • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, granulated sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add coconut and almonds, stirring to blend. • In a liquid-measuring cup, combine 1 cup cream, coconut extract, and vanilla extract, stirring well. Add to flour mixture, stirring until mixture…

Dill-Havarti Wedge Scones Yield: 12 2½ cups all-purpose flour2½ teaspoons baking powder½ teaspoon salt¼ teaspoon ground black pepper6 tablespoons cold unsalted butter, cut into pieces1½ cups shredded dill Havarti cheese1¼ cups cold heavy whipping cream, dividedGarnish: freshly ground black pepper • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, baking powder, salt, and pepper, stirring well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cheese, stirring to combine. Add 1 cup plus 3 tablespoons cream, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. • Turn out dough onto a lightly floured…

PALMIERS (from Nutcracker Palmiers, page 49) 1 Starting on a long side, firmly roll up puff pastry to the center, encasing ingredients. 2 Repeat for opposite long side of puff pastry. 3 Rolls should meet in the center. 4 Turn over so that seam is on the bottom. Using a serrated knife in a gentle sawing motion, cut ½-inch slices. MERINGUE DROPS (from Peppermint Kisses, page 62) 1 Use a food-safe paintbrush for the food coloring. 2 Paint food-coloring stripes on the interior of a piping bag fitted with a very large open-star tip (Ateco #848). 3 Transfer meringue to striped piping bag. 4 Pipe drops of meringue onto prepared baking pans. PASTRY LEAF (from Coconut-Pecan Tartlets, page 29) 1 Using a 1½-inch leaf-shaped cutter, cut 12 leaves from dough…

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.…

Zucchini-Walnut Scones Yield: 18 2½ cups whole-wheat flour1 cup all-purpose flour⅓ cup firmly packed light brown sugar1 tablespoon baking powder½ teaspoon salt½ teaspoon ground allspice¼ teaspoon ground nutmeg6 tablespoons cold unsalted butter, cut into pieces1 cup coarsely grated zucchini, squeezed dry⅓ cup chopped toasted walnuts⅓ cup dried currants¾ cup cold heavy whipping cream¼ cup whole milk½ teaspoon vanilla extract • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl combine flours, brown sugar, baking powder, salt, allspice, and nutmeg, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add zucchini, walnuts, and currants, stirring well. • In a small bowl, combine cream, milk, and vanilla, stirring to blend. Add to flour mixture, stirring until…

White Chocolate–Almond Scones Yield: 14 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder½ teaspoon salt4 tablespoons cold salted butter, cut into pieces½ cup white chocolate chips⅓ cup toasted slivered almonds¾ cup plus 1 tablespoon cold heavy whipping cream, divided½ teaspoon vanilla extractGarnish: white sparkling sugar* • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add white chocolate chips and almonds, stirring to blend. • In a liquid-measuring cup, combine ¾ cup cream and vanilla extract, stirringto blend. Add to flour mixture, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon…

Hazelnut Scones Yield: 10 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder½ teaspoon salt¼ cup cold unsalted butter⅓ cup chopped toasted hazelnuts½ cup cold heavy whipping cream¼ cup plus 3 tablespoons whole milk, divided½ teaspoon vanilla extractGarnish: Blood orange slices • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add hazelnuts, stirring to combine. • In a small bowl, combine cream, ¼ cup plus 2 tablespoons milk, and vanilla extract, whisking well. Add to flour mixture, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently,…

AÏOLIS & VINAIGRETTES Apple Cider Vinaigrette 26 Blue Cheese Aïoli 82 Ginger-Orange Vinaigrette 16 Mustard-Sage Aïoli 26 Onion-Lime Aïoli 104 CAKES & CUPCAKES Eggnog Bundt Cake 85 Ginger Cakes with Rosy Apple Compote 27 Mini Sugarplum Cheesecakes 51 Pecan Brownie Bites 61 Peppermint Red Velvet Cake 73 Raspberry Brownie Bites 107 Red Velvet Mini Cupcakes with Juniper Green Buttercream 95 Rosemary-Orange Cake 42 Salted Caramel Pound Cake 18 Snowflake Cake Bites 51 COOKIES, BARS & CANDIES Chocolate Chip Crescent Cookies 41 Chocolate-Cranberry Oat Bars 29 Coconut-Macadamia Macaroons 105 Coconut-Orange Shortbread Cookies 83 Crispy Gingerbread Cookies 96 Matcha Christmas Cookies 71 Pear-Filled Spiced Shortbread Sandwich Cookies 17 Pecan Brownie Bites 61 Peppermint Kisses 62 Raspberry Brownie Bites 107 Raspberry-Orange Linzer Cookies 61 Raspberry-Vanilla French Macarons 72 FILLINGS, GLAZES, ICINGS & TOPPINGS…

Sweet Potato Scones Yield: 15 2 medium sweet potatoes, peeled and chopped2 cups all-purpose flour⅓ cup granulated sugar2¼ teaspoons baking powder½ teaspoon salt¼ teaspoon ground nutmeg¼ teaspoon turmeric*4 tablespoons cold salted butter, cut into pieces½ 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 potatoes in a medium saucepan, cover with water, and bring to a boil over high heat. Reduce heat to a gentle boil. Cook until sweet potatoes are tender when pierced with a fork, approximately 10 minutes. Drain well. • In a mixing bowl, beat sweet potatoes at medium speed with a mixer until creamy and smooth. Let cool completely. • In a large bowl, combine flour,…

Mother Ginger Scones Yield: 14 2 cups all-purpose flour⅓ cup granulated sugar3 tablespoons chopped candied ginger1 tablespoon fresh lemon zest2 teaspoons baking powder1½ teaspoons ground ginger½ teaspoon salt½ teaspoon ground cardamom4 tablespoons cold salted butter, cut into pieces½ cup dark chocolate morsels½ cup chopped roasted, salted pistachios⅓ cup chopped dried cherries¾ cup plus 3 tablespoons cold heavy whipping cream, divided½ teaspoon vanilla extractGarnish: turbinado sugar • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, sugar, candied ginger, lemon zest, baking powder, ground ginger, salt, and cardamom, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add chocolate morsels, pistachios, and cherries, stirring to blend. • In a liquid-measuring cup, combine ¾…

Spiced Plum Scones Yield: 14 2½ cups all-purpose flour⅓ cup granulated sugar2½ teaspoons baking powder½ teaspoon salt½ teaspoon ground allspice4 tablespoons cold unsalted butter, cut into pieces½ cup chopped dried plums1¼ cups cold heavy whipping cream, divided½ teaspoon vanilla extractGarnish: additional granulated sugar • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, sugar, baking powder, salt, and allspice, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add plums, stirring well. • In a liquid-measuring cup, combine 1 cup plus 3 tablespoons cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working…

COVER Photography by Marcy Black Simpson, Styling by Lucy Wilson, Recipe Development/Food Styling by Janet Lambert. Rosina-Queens Yuletide teapot, footed cup, and saucer from Replacements, Ltd., 800-737-5223, replacements.com. Classic Touch Trophy scalloped glass cake stand in Gold from Classic Touch Decor, 888-388-6824, classictouchdecor.com. TITLE PAGE Page 2: Fiesta Scarlet cup and saucer from Homer Laughlin China Co., 800-452-4462, fiestafactorydirect.com. Cafco Simply Christmas sugar bowl, red chargers (no longer available), dinner plates, and assorted salad plates from Replacements, Ltd., 800-737-5223, replacements.com. MASTHEAD Page 5: Schumann-Bavaria Platinum Elegance footed teacup, saucer, and sugar bowl with lid from Replacements, Ltd., 800-737-5223, replacements.com. EDITOR’S LETTER Page 6: Vietri Old St. Nick teapot from Vietri, 919-245-4180, vietri.com. Fiesta Sage cup and saucer from Homer Laughlin China Co., 800-452-4462, fiestafactorydirect.com. TEA STEEPING GUIDE Page 7: Noritake…