Indice dei contenuti per Teatime Holidays 2025 in TeaTime

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…

“Everything” Scones Yield: 12 3 cups bread flour1 tablespoon light brown sugar1 tablespoon baking powder½ teaspoon salt5 tablespoons cold unsalted butter, cut into pieces1¾ cups cold heavy whipping cream1 egg white1 tablespoon water1 teaspoon poppy seeds1 teaspoon sesame seeds½ teaspoon dried garlic flakes½ teaspoon dried minced onion½ 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, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cream, stirring until mixture is evenly moist. (If dough 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…

Pepper-Asiago Scones Yield: 24 2¾ cups all-purpose flour1 tablespoon granulated sugar3½ teaspoons baking powder2 teaspoons freshly ground black pepper*, divided½ teaspoon salt¼ cup cold salted butter, cut into pieces1¼ cups freshly finely grated Asiago cheese1½ 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 teaspoons pepper, and salt, stirring well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cheese, stirring to combine. • Add 1½ cups cream to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.…

“Holy night, peaceful night, Wondrous star, lend thy light!”—Translated from Joseph Mohr, 1818 Make-Ahead Tip: Saffron cream can be made a day in advance, covered, and refrigerated until needed. St. Lucia Scones Yield: 12 ¾ cup plus 3 tablespoons cold heavy whipping cream, divided⅛ teaspoon coarsely crushed saffron threads2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder½ teaspoon salt4 tablespoons cold salted butter½ cup golden raisinsGarnish: additional granulated sugar • In a small saucepan, heat cream and saffron over medium-high heat until very hot. Let cool. Transfer cream to a covered container, and refrigerate until cream mixture is very cold, 6 to 8 hours. • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, sugar, baking powder, and…

Kalamata Olive and Rosemary Scones Yield: 15 2 cups bread flour1 tablespoon finely chopped fresh rosemary2 teaspoons baking powder½ teaspoon salt4 tablespoons cold salted butter, cut into pieces3 tablespoons finely chopped Kalamata olives1¼ cups cold heavy whipping cream, dividedGarnish: 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 blender, cut butter into flour mixture until it resembles coarse crumbs. Add olives, stirring to combine. • Reserving 1 tablespoon cream, add remaining cream to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. • Turn…

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 cream1 vanilla bean, split, scraped, and seeds reserved2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder½ teaspoon salt5 tablespoons salted butter, cut into pieces1 tablespoon vanilla sugar* • 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 8 hours or overnight. • Preheat oven to 350°. • Line a…

Beef au Poivre and Watercress Tea Sandwiches Yield: 6 1 (6-ounce) beef tenderloin fillet1 teaspoon whole black peppercorns1 teaspoon whole green peppercorns1 teaspoon whole white peppercorns¼ cup plus 2 teaspoons butter, softened, divided¼ cup sliced shallot1 tablespoon plus 1 teaspoon olive oil, divided¼ teaspoon garlic salt6 to 8 small frozen Parker House rolls, baked according to package instructions⅓ 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 low. Cook, stirring occasionally, until shallot is soft and lightly browned. Let…

Salted Caramel Macarons Yield: 25 sandwich cookies 3 large egg whites1 cup chopped almonds with skins, toasted2 cups confectioners’ sugar*½ teaspoon vanilla extract2 tablespoons granulated sugarEdible gold food color spray** (optional)1 (13.4-ounce) can dulce de lecheFleur 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. (Don’t overprocess, or a nut butter will be created. The nut…

AÏOLIS & VINAIGRETTES Horseradish–Smoked Paprika Aïoli 122 Lemon-Lime Aïoli 72 Red Wine–Mustard Vinaigrette 15 CAKES & CUPCAKES Angel Food Cakes 100 Carrot Cupcakes 103 Chocolate and Vanilla Battenburg Cake 125 Cranberry, Coconut, and Pecan Bundt Cake 93 Earl Grey–Infused Chocolate-Toffee Layer Cakes 63 Mini Gingerbread Cupcakes 113 Orange Crêpe Stack 31 Orange-Glazed Pound Cake 83 Pumpkin Roulade 99 Quick Sponge Cake 104 Spice Cakes with Lemon Cream 19 Triple Chocolate–Hazelnut Cake 104 White Chocolate Cake 51 CANDIES Apricot-Almond Snowballs 52 Coconut-Almond Bonbons 82 Coconut-Macadamia Pralines 123 Dark Chocolate–Pistachio Toffee 101 Raspberry–White Chocolate Candies 113 CHEESECAKES Eggnog Cheesecakes 62 Mini Chestnut Cheesecakes 103 Savory Lobster Cheesecakes 121 COOKIES & BARS Black-and-White Cookies 29 Chocolate-Hazelnut Thumbprint Cookies 52 Coconut-Pineapple White Chocolate Bars 101 Gingerbread Macarons 91 Lemon Linzer Cookies 64 Pumpkin Swirled–Cream…

Golden Raisin Scones Yield: 16 2¼ cups all-purpose flour¼ cup granulated sugar2¼ teaspoons baking powder½ teaspoon ground mace½ teaspoon salt5 tablespoons cold salted butter, cut into pieces½ cup golden raisins¾ cup plus 1 tablespoon cold heavy whipping cream1 large egg½ teaspoon vanilla extractConfectioners’ Sugar Glaze (recipe follows) • Preheat oven to 350°. • Line 2 baking sheets with parchment paper. • In a large bowl, combine flour, sugar, baking powder, mace, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add raisins, stirring until coated with flour. • In a small bowl, combine cream, egg, and vanilla extract, whisking well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a…

Stollen Scones Yield: 14 to 16 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder1 teaspoon fresh lemon zest½ teaspoon salt½ teaspoon ground allspice½ teaspoon ground cinnamon¼ cup cold salted butter, cut into pieces⅓ cup chopped mixed candied fruits⅓ cup golden raisins⅓ cup toasted chopped almonds¾ cup plus 2 tablespoons cold heavy whipping cream½ teaspoon almond extractGarnish: confectioners’ sugar • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, sugar, baking powder, lemon zest, salt, allspice, and cinnamon, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add candied fruits, raisins, and almonds, stirring well. • In a liquid-measuring cup, combine cream and almond extract, stirring well. Add to flour mixture,…

Cranberry-Pecan Scones Yield: 15 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder½ teaspoon salt4 tablespoons cold salted butter, cut into pieces½ cup dried cranberries⅓ cup toasted chopped pecans1 teaspoon finely chopped fresh rosemary1 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, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add dried cranberries, pecans, and rosemary, stirring to blend. • In a liquid-measuring cup, combine 1 cup cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream,…

Angel Scones Yield: 24 1 teaspoon active-dry yeast¼ cup warm (110°) water2 cups all-purpose flour¼ cup granulated sugar½ teaspoon salt¼ teaspoon baking powder4 tablespoons cold salted butter, cut into pieces½ 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. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. • In a liquid-measuring cup, combine yeast and cream, whisking to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until…

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, 205-360-4404, flowerbudsfloristbirmingham.com. Christian Dior Tabriz dinner plate, salad plate, cup, and saucer; Gorham Strasbourg sterling teapot from Replacements, Ltd., 800-737-5223, replacements.com. Linen hemstitch napkins and table runner in Cactus from Pottery Barn, 888-779-5176, potterybarn.com. Gold chargers from Pier 1, 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…