Indice dei contenuti per TeaTime Favorites 2018 in TeaTime

As I sip a cup of tea and think about all the wonderful food and tea pairings in this special issue, as well as the beautiful table settings for each of our afternoon-tea themes, the tune and words to the song “My Favorite Things” from The Sound of Music cheerily dance around in my head. A shimmering silver-and-white Christmas gathering begins the issue, followed by a dainty one well-suited to Valentine’s Day. Continuing on through the seasons, there are eight more teatimes appropriate for celebrating birthdays, holidays, and the joy of friendships. Our marvelous collection of 125 recipes for scones, savories, and sweets is sure to delight any of the guests who have tea with you. They will be especially impressed when you serve seemingly endless pots of perfectly paired…

Menu SCONE White Chocolate Chip Scones Cardamom Black Tea SAVORIES Dilled Orange-Salmon Canapés Walnut-Olive Palmiers Cucumber Canapés English Afternoon Black Tea SWEETS Blueberry-Pearl French Macarons Coconut Cream Puffs Pearls and Lace Cakes Jasmine Romance Green Tea Tea Pairings by Ahmad Tea 800-637-7704 • ahmadteausa.com White Chocolate Chip Scones Makes 17 2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder1 teaspoon lemon zest½ teaspoon salt¼ cup cold salted butter, cubed½ cup white chocolate morsels¾ cup plus 4 tablespoons cold heavy whipping cream, divided¼ 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, lemon zest, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.…

Menu SCONE Cranberry-Basil Scones Walt Whitman’s Green Tea Blend SAVORIES Lobster Salad Tea Sandwiches Cod Cakes Canapés Clam Chowder Fyodor Dostoyevsky’s Black Tea Blend SWEETS Strawberry-Orange Tartlets Vanilla Anchor Cookies Lemon Roulade James Joyce’s Black Tea Blend Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Cranberry-Basil Scones Makes 10 2 cups all-purpose flour2 tablespoons granulated sugar2 teaspoons baking powder2 teaspoons lemon zest½ teaspoon salt¼ cup cold salted butter, cubed½ cup dried cranberries3 tablespoons chopped fresh basil¾ cup cold heavy whipping cream½ cup plus 2 tablespoons confectioners’ sugar2 tablespoons fresh lemon juice • Preheat oven to 350°. 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 or 2 forks, cut in…

Menu SCONE Strawberries and Cream Scones Gaba Oolong Tea SAVORIES Tarragon Shrimp Salad Petite Tomato-Avocado Salads Finger Sandwiches Arugula, Lemon, and Gruyère Quiche Golden Treasure Black Tea SWEETS French Vanilla Cake with Coconut-Pecan Frosting Peach Ice Cream Spiced Masala Chai Exotic Indian Blend Tea Pairings by Grace Tea Company 978-635-9500 • gracetea.com Strawberries and Cream Scones Makes 20 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder½ teaspoon salt¼ cup cold salted butter, cubed½ cup chopped freeze-dried strawberries*1 (3-ounce) package cream cheese, cubed¾ cup plus 3 tablespoons cold heavy whipping cream½ teaspoon strawberry extract Confectioners’ Sugar Icing (recipe follows) • Preheat oven to 350°. Line 2 baking sheets with parchment paper. • In a medium bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or…

RUFFLE CAKE Strawberry Ruffle Cakes, page 90 Fill a piping bag fitted with a small petal tip (Ateco #101) with Strawberry Buttercream (page 90). With wider end of tip toward bottom, pipe vertical rows of ruffles around sides of cakes, starting at bottom and working upward. Beginning at the edge of cake top, pipe a ruffled circle. Continue piping concentric ruffles, closing up center of circle. TARTLET CRUST Tea-Infused Tartlets with Fresh Fruit, page 21 Honey-Almond Tartlets, page 44 Tomato-Feta Tartlets, page 75 Using a cutter, cut shapes from dough. Press dough shapes into tartlet pans. Trim excess dough. Using the wide end of a chopstick, push dough into indentations of pan. APPLE ROSE Rosy Apple Tartlets, page 110 Using a sharp knife, cut apple sections into very thin (⅛-inch)…

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…

Menu SCONE Peachy Blue Cheese Scones Formosa Fancy Oolong Tea SAVORIES Carrot-Fennel-Raisin Salad with Honey-Lime Dressing Ham Mousse Tea Sandwiches Roasted Chicken Tea Sandwiches with Honey-Mustard Spread Ceylon Kenilworth Estate Black Tea SWEETS Honey-Tarragon Madeleines Honey-Almond Tartlets Honey-Coconut Candy Spring Blossom Green Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Peachy Blue Cheese Scones Makes 14 2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder½ teaspoon salt¼ cup cold salted butter, cubed1 cup diced fresh peaches½ cup blue cheese crumbles½ cup plus 2 tablespoons cold heavy whipping cream¼ teaspoon vanilla extractGarnish: turbinado sugar • Preheat oven to 350°. 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,…

Menu SCONE Lemon–Poppy Seed Scones Piña Colada Green Tea SAVORIES Tomato-Feta Tartlets Chilled Succotash Salad with Red Wine Vinaigrette Buffalo Chicken and Slaw Canapés Apricot Peach Black Tea SWEETS Rocky Road Brownies Key Lime Shortbread Tartlets Strawberry-Orange Thumbprint Cookies Passionfruit Oolong Tea Tea Pairings by Global Tea Mart 844-208-2337 • globalteamart.com Lemon–Poppy Seed Scones Makes 19 2 cups self-rising soft-wheat flour*⅓ cup granulated sugar1 teaspoon fresh lemon zest¼ cup cold salted butter, cubed1 tablespoon poppy seeds½ cup cold heavy whipping cream1 large egg1 teaspoon lemon extract • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, and lemon zest. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add poppy seeds,…

Menu SCONE Apple-Brie Scones Apple Pie Chai Herbal Blend SAVORIES Apple–Goat Cheese Croustades Apple-Chicken Sausage Crostini with Apple-Kale Slaw Ham, Cheddar, and Apple Tea Sandwiches China Cangyuan Yunnan Organic Black Tea SWEETS Apple-Spice Cakes PB&J Macarons Rosy Apple Tartlets Almond Sugar Cookie Dessert Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Apple-Brie Scones Makes 15 1 cup all-purpose flour1 cup whole wheat flour3 tablespoons firmly packed light brown sugar2 tablespoons granulated sugar2 teaspoons baking powder½ teaspoon salt¼ cup cold salted butter, cubed1 cup diced peeled Gala apple½ cup cubed Brie cheese¾ cup plus 2 tablespoons heavy whipping cream, divided • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flours, sugars, baking powder, and salt. Using a pastry…

COVER Photography by William Dickey / Food Styling by Jade Sinacori / Photo Styling by Courtni Bodiford Spode Stafford Platinum teapot; Waterford Newberry crystal cake stand from Replacements, 800-737-5223, replacements.com. Wedgwood Winter White teacup and saucer set, 877-720-3486, wedgwood.com. Centerpiece by FlowerBuds, 205-970-3223, flowerbudsfloristbirmingham.com. TITLE PAGE Page 2: Schuman Bavaria Empress Dresden Flowers teapot from Replacements, 800-737-5223, replacements.com. MASTHEAD Page 5: Tea strainer from Tea for Two, 949-855-1380, teafortwo.com. Hutschenreuther Revere footed cup and saucer from Replacements, 800-737-5223, replacements.com. Sugar cubes from Chambre de Sucre, 714-220-1916. EDITOR’S LETTER Page 6: Vintage navy blue hat with silk flowers from Salvato Collection, salvatocollection.com. Coastline Imports Blue Toile teacup and saucer from private collection. TEA-STEEPING GUIDE Page 7: Kate Spade Mercer Drive teacup and saucer set from Lenox, 800-223-4311, lenox.com. WINTER WHITE CHRISTMAS…

Menu SCONE Butter-Pecan Scones White Christmas Tea SAVORIES Cauliflower Soup Savory Mushroom Cheesecakes Seared Scallop Canapés Dark Pearl Oolong SWEETS Triple Chocolate–Hazelnut Cake Squares Chocolate-Rosemary Shortbread Cookies Tea-Infused Tartlets with Fresh Fruit Holiday Herbal Tea Pairings by Harney & Sons 800-832-8463 • harney.com Butter-Pecan Scones Makes 10 ⅓ cup unsalted butter2 cups all-purpose flour1 cup finely chopped toasted pecans⅓ cup firmly packed light brown sugar1 tablespoons baking powder½ teaspoon salt3 ounces cold cream cheese, cubed¾ cup plus 2 tablespoons cold heavy whipping cream, divided1 teaspoon vanilla extract1 teaspoon butter flavoring1 tablespoon turbinado sugar • In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, 6 to 8 minutes. Remove from heat; strain, discarding solids. Let stand at room temperature…

Menu SCONE Pink Peppercorn–Rose Scones Green Paradise Blend Tea SAVORIES Parmesan-Chive Gougères Cucumber-Cheese Canapés Tarragon–Poppy Seed Chicken Salad in Flower Cups Brandy Oolong Tea SWEETS Mango–Coconut Cream Tartlets Lavender Madeleines Lemon Buttercream Cakes Garden Basket Fruit Tisane Tea Pairings by Mark T. Wendell Tea Company 978-635-9200 • marktwendell.com Pink Peppercorn–Rose Scones Makes 12 1¾ cups all-purpose flour2 teaspoons baking powder1½ teaspoons crushed pink peppercorns½ teaspoon salt¼ cup cold unsalted butter, cubed¾ cup plus 2 tablespoons cold heavy whipping cream½ teaspoon rose water* Pink Glaze (recipe follows)Garnish: ground pink peppercorns • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, baking powder, peppercorns, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse…

Menu SCONE Pineapple-Coconut Scones Pomegrante Açai Yumberry Green Tea SAVORIES Curried Smoked Turkey Salad Sandwiches Lemon-Artichoke Crostini Mini Broccoli Quiches Thailand Jing Shuan Oolong Tea SWEETS Basil-Lime Sugar Cookies Blueberry Cream Tartlets with Maple Glaze Strawberry Ruffle Cakes Lemon Raspberry Rooibos Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Pineapple-Coconut Scones Makes 14 2 cups all-purpose flour2 tablespoons granulated sugar2 teaspoons baking powder½ teaspoon salt¼ cup cold salted butter, cubed½ cup crushed pineapple, drained⅓ cup minced toasted sweetened flaked coconut1 cup plus 1 tablespoon cold heavy whipping cream, divided½ 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, cut in cold butter…

Menu SCONE Cinnamon Scones White Ambrosia Tea SAVORIES Italian Sausage Meatballs Mitten Muffuletta Tea Sandwiches Shepherds’ Pie Assam Belseri Estate Organic Black Tea SWEETS Lamingtons Date and Walnut Spice Cookies No-Bake Caramel-Apple Mini Tartlets Vietnam Imperial Oolong Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Cinnamon Scones Makes 10 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder1¼ teaspoons ground cinnamon½ teaspoon salt¼ cup cold salted butter, cubed½ cup plus 1 tablespoon cold heavy whipping cream, divided½ 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, cinnamon, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. • In a small bowl,…