TeaTime的Tea Holidays 2016目录

Delectable 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. And if you’re concerned about entertaining guests who have gluten sensitivities, take a look at our helpful Recipe Index on page 128, which indicates the ones that are gluten-free. Beautiful table settings, from traditional to modern and classic to casual, provide many wonderful ideas to suit a variety of decorating styles. Let this special issue serve as your guide for planning a most memorable afternoon-tea party or two…

Menu SCONE “Everything” Scones Olive Leaves SAVORIES Red Cabbage Slaw Canapés Egg Salad on Jewish Rye Tea Sandwiches Salmon-Chive Canapés Anniversary Blend SWEETS Black-and-White Cookies Applesauce-Raisin Tartlets Orange Crêpe Stack Celebration Tea Tea Pairings by Harney & Sons 800-832-8463 | harney.com “Everything” Scones Yield: 12 3 cups bread flour 1 tablespoon light brown sugar 1 tablespoon baking powder ½ teaspoon salt 5 tablespoons cold unsalted butter, cut into pieces 1¾ cups cold heavy whipping cream 1 egg white 1 tablespoon water 1 teaspoon poppy seeds 1 teaspoon sesame seeds ½ teaspoon dried garlic flakes ½ teaspoon dried minced onion ½ teaspoon coarse salt • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, brown sugar, baking powder, and salt,…

Menu SCONE & SOUP Pepper-Asiago Scones Crab Bisque Dragonwell Green Premium Long Jing SAVORIES Smoked Salmon Tea Sandwiches with Dill-Caper Butter Turkey-Cranberry Crostini Roast Pork Tenderloin Stack Russian Caravan Original China Blend SWEETS Eggnog Cheesecakes Lemon Linzer Cookies Chocolate-Toffee Layer Cakes Formosa Oolong Champagne of Teas Tea Pairings by Grace Tea Company 978.635.9500 | gracetea.com Pepper-Asiago Scones Yield: 24 2¾ cups all-purpose flour 1 tablespoon granulated sugar 3½ teaspoons baking powder 2 teaspoons freshly ground black pepper*, divided ½ teaspoon salt ¼ cup cold salted butter, cut into pices 1¼ cups freshly finely grated Asiago cheese 1½ cups plus 2 tablespoons cold heavy whipping cream, divided • Preheat oven to 425°. • Line 2 baking sheets with parchment paper. • In a medium bowl, combine flour, sugar, baking powder, 1¾…

Menu SCONE St. Lucia Scones Charles Dickens’ Black Tea Blend SAVORIES Ham, Beet, and Arugula Tea Sandwiches Turkey–Plum Salad Tea Sandwiches Smoked Mackerel Canapés Tippy Yunnan China Black Tea SWEETS Mincemeat Tartlets Gingerbread Macarons Cranberry, Coconut, and Pecan Bundt Cake Winter Wonderland Rooibos Tea Parings by Simpson & Vail 800.282.8327 | svtea.com “Holy night, peaceful night, Wondrous Star, lend thy light!” —Translated from Joseph Mohr, 1818 St. Lucia Scones Yield: 12 ¾ cup plus 3 tablespoons cold heavy whipping cream, divided ¹⁄8 teaspoon coarsely crushed saffron threads 2 cups all-purpose flour ¼ cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold salted butter ½ cup golden raisins Garnish: additional granulated sugar • In a small saucepan, heat cream and saffron over medium-high heat until very hot.…

Menu SCONE Kalamata Olive and Rosemary Scones with Black Pepper Butter Rosettes Virgin Sangria SAVORIES Caesar Salads in Parmesan Frico Cups Savory Lobster Cheesecakes Beef Fillet Triple Stacks Bao Zhong Supreme SWEETS Chocolate and Vanilla Battenberg Cake Coconut-Macadamia Pralines Almond-Mascarpone Tartlets Andean Princess Tea Pairings by Capital Teas 888.484.8327 | capitalteas.com Kalamata Olive and Rosemary Scones Yield: 15 2 cups bread flour 1 tablespoon finely chopped fresh rosemary 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold salted butter, cut into pieces 3 tablespoons finely chopped Kalamata olives 1¼ cups cold heavy whipping cream, divided Garnish: fresh rosemary • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, rosemary, baking powder, and salt, whisking well. Using a pastry…

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.…

 Make-Ahead Tip for Scones: Scones can be frozen raw on baking sheets up to a month in advance. Transfer frozen scones to a resealable plastic bag. Bake frozen scones on parchment-lined baking sheets, allowing an additional 5 to 10 minutes’ baking time for adequate browning and doneness. Vanilla Bean Scones Yield: 18 ¾ cup plus 2 tablespoons heavy whipping cream 1 vanilla bean, split, scraped, and seeds reserved 2 cups all-purpose flour 1⁄3 cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt 5 tablespoons salted butter, cut into pieces 1 tablespoon vanilla sugar, such as Penzeys (penzeys.com) • In a small saucepan, heat cream and reserved vanilla bean seeds just to a simmer. Remove from heat, and pour into a covered container. Refrigerate until very cold, at least…

Beef au Poivre and Watercress Tea Sandwiches Yield: 6 servings 1 (6-ounce) beef tenderloin fillet 1 teaspoon whole black peppercorns 1 teaspoon whole green peppercorns 1 teaspoon whole white peppercorns ¼ cup plus 2 teaspoons butter, softened, divided ¼ cup sliced shallot 1 tablespoon plus 1 teaspoon olive oil, divided ¼ teaspoon garlic salt 6 to 8 small Parkerhouse rolls, such as Sister Schubert’s, baked according to package instructions ¹⁄3 cup watercress • Preheat oven to 350°. • Line a baking sheet with foil. • Remove beef from refrigerator, and let stand at room temperature for 30 minutes before cooking. • Coarsely chop or grind peppercorns, and combine in a small bowl. • In a sauté pan, heat 2 teaspoons butter over medium-high heat. Add shallot, and reduce heat to…

Salted Caramel Macarons Yield: 25 sandwich cookies 3 large egg whites 1 cup chopped almonds with skins, toasted 2 cups confectioners’ sugar* ½ teaspoon vanilla extract 2 tablespoons granulated sugar Edible gold food color spray (optional), such as Wilton 1 (13.4-ounce) can dulce de leche Fleur de sel • Place egg whites in a bowl, and let stand at room temperature, uncovered, for exactly 3 hours. (Aging egg whites in this manner is essential to creating perfect French macarons.) • Line several baking sheets with parchment paper. Using a pencil, draw 1½-inch circles 2 inches apart on parchment paper. Turn parchment paper over. • In the work bowl of a food processor, combine almonds and 1 tablespoon confectioners’ sugar, pulsing until they are the consistency of coarse beach sand.…

COVER Photography by William Dickey. Flowers and holiday décor by CeCe Designs, 205-317-1413, cecedesignsllc.com. Gien Songe teacups, saucers, and oblong serving tray; Filets Noël teapot from FX Dougherty, 800-834-3797, fxdougherty.com. American Atelier at Home Baroque 5286 ironstone cake stand from HomeGoods, 800-888-0776, homegoods.com. THANKSGIVING PRELUDE Pages 9–20: Floral arrangement by Flowerbuds, 205-970-3223, flowerbudsinc.com. Christian Dior Tabriz dinner plate, salad plate, cup, and saucer; Gorham Strasbourg sterling teapot from Replacements, Ltd., 800-REPLACE, replacements.com. Linen hemstitch napkins and table runner in Cactus from Pottery Barn, 888-779-5176, potterybarn.com. Gold chargers from Pier1, 800-245-4595, pier1.com. Page 14: Colette clear dessert bowl from Juliska, 888-551-7310, juliska.com. Page 15: Ruffle rectangular tray from Annieglass, 800-347-6133, annieglass.com. Page 17: Berry & Thread Whitewash medium oval platter from Juliska, 888-551-7310, juliska.com. A TEA FOR HANUKKAH Pages 21–32: Flower arrangement from Flowerbuds,…

Meun SCONE Golden Raisin Scones Figgy Pudding Black Tea SAVORIES Mascarpone-Broccoli Soup with Leaf Crackers Marinated Green Bean Salad Game Hen–Sweet Potato Stacks Lover’s Leap Black Tea SWEETS Pumpkin Swirled–Cream Cheese Brownies Pear and Gorgonzola Tartlets Spice Cakes with Lemon Cream Milk Oolong Tea Tea Pairings by Capital Teas 888.484.8327 | capitalteas.com Golden Raisin Scones Yield: 16 2¼ cups all-purpose flour ¼ cup granulated sugar 2¼ teaspoons baking powder ½ teaspoon ground mace ½ teaspoon salt 5 tablespoons cold salted butter, cut into pieces ½ cup golden raisins ¾ cup plus 1 tablespoon cold heavy whipping cream 1 large egg ½ teaspoon vanilla extract 1 recipe Confectioners’ Sugar Glaze (recipe follows) • Preheat oven to 350°. • Line 2 baking sheets with parchment paper. • In a large bowl, combine…

Menu SCONE Stollen Scones with Orange Curd Nepal Ilam Black Tea SAVORIES Brie Cups with Red Pepper Glaze Cranberry-Duck-Pecan Tea Sandwiches Florentine Quiches Darjeeling Pouchong Arya Estate Green Tea SWEETS White Chocolate Cake Apricot-Almond Snowballs Chocolate-Hazelnut Thumbprint Cookies Almond Sugar Cookie Black Tea Tea Pairings by Simpson & Vail 800.282.8327 | svtea.com Stollen Scones Yield: 14 to 16 2 cups all-purpose flour 1⁄3 cup granulated sugar 2 teaspoons baking powder 1 teaspoon fresh lemon zest ½ teaspoon salt ½ teaspoon ground allspice ½ teaspoon ground cinnamon ¼ cup cold salted butter, cut into pieces 1⁄3 cup chopped mixed candied fruits 1⁄3 cup golden raisins 1⁄3 cup toasted chopped almonds ¾ cup plus 2 tablespoons cold heavy whipping cream ½ teaspoon almond extract Garnish: confectioners’ sugar • Preheat oven to 350°.…

Menu SCONE Cranberry-Pecan Scones Winter White Earl Grey SAVORIES Beef Fillet Canapés with Mushroom-Caper Butter Smoked Oyster Tea Sandwiches Seafood Quiches 30th Anniversary Blend SWEETS Orange-Glazed Pound Cake Rum-Raisin Shortbread Cookies Coconut-Almond Bonbons White Christmas Tea Pairings by Harney & Sons 800-833-8463 | harney.com Cranberry-Pecan Scones Yield: 15 2 cups all-purpose flour ¹⁄³ cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold salted butter, cut into pieces ½ cup dried cranberries ¹⁄³ cup toasted chopped pecans 1 teaspoon finely chopped fresh rosemary 1 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, sugar, baking powder, and salt, whisking well. Using a…

Menu SCONE Angel Scones Vietnam Imperial Oolong Tea SAVORIES Pimiento Cheese Bells Lingonberry-Pork Canapés Smoked Turkey Salad in Phyllo Cups Ceylon Highlands Black Tea SWEETS Mini Gingerbread Cupcakes with Lemon Frosting Christmas Cannoli Raspberry–White Chocolate Candies St. Nick’s Tea Tea Pairings by Simpson & Vail 800.282.832 | svtea.com Angel Scones Yield: 24 1 teaspoon active-dry yeast ¼ cup warm (110°) water 2 cups all-purpose flour ¼ cup granulated sugar ½ teaspoon salt ¼ teaspoon baking powder 4 tablespoons cold salted butter, cut into pieces ½ cup plus 2 tablespoons cold heavy whipping cream • Lightly oil a rimmed baking sheet. • In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes. • In a large bowl, combine flour, sugar, salt, and baking powder, whisking well.…