Table of contents for May - June 2017 in TeaTime

“How did you get interested in tea?” That’s a question I’m often asked, but it’s also one I frequently pose when writing articles for the magazine. Usually, the response the interviewee gives involves a wonderful family tradition passed along by parents or grandparents. If that resonates with you, why not honor those who instilled this love of teatime in you with an afternoon tea? Mothers, grandmothers, and girlfriends will enjoy our Tiffany Tea (page 22) and our Gazebo Tea (page 42). The men in your life will appreciate a manly menu in a setting where bow ties serve as napkin rings (page 33). If you prefer to give them something they can unwrap, we have several excellent his-and-hers selections in Necessary Things on page 13, not to mention our staff’s…

Currant-Hazelnut Scones Yield: 9 1 cup all-purpose gluten-free flour, such as Bob’s Red Mill 1 to 1 1 cup hazelnut flour, such as Bob’s Red Mill 1/3 cup granulated sugar 2 teaspoons baking powder 1 teaspoon xanthan gum ½ teaspoon salt ¼ teaspoon ground cardamom 4 tablespoons cold unsalted butter, cut into pieces ½ cup dried currants ¾ cup cold heavy whipping cream ¼ teaspoon vanilla extract • Preheat oven to 350°. • Line a baking sheet with parchment paper. • In a large bowl, combine flours, sugar, baking powder, xantham gum, salt, and cardamom, whisking well. • Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add currants, stirring to combine. • In a small bowl, combine cream and vanilla extract. Add to flour…

A Sisterly Celebration In your September/October 2014 issue you had a great article on Michigan tearooms. This article has given me one of the most special experiences I could ever have hoped for. My sister and I were both born in September, and she retired in September of 2016. I used the article to find a very nice tearoom to take her and two friends to lunch. We had a great time, and we now have a great memory we share. We will be trying other tearooms now that we know where they are. Thank you for the great birthday experience! NADINE WHITE Via E-mail Teatime Inspiration I love my TeaTime magazine. I keep all issues and [am] constantly looking back for recipes. It is so soothing. SHIRLEY WILLIAMSON Via…

Blackberry Cold Brew OLIVER PLUFF & CO. oliverpluff.com • 843-779-6622 GLASSWARE: Mikasa Stephanie “The blackberry leaves and flavoring used in this easy-to-steep black-tea blend impart a marvelous fruitiness.” —Lucy Herndon, stylist Morning Mojo THE TEA SPOT theteaspot.com • 303-444-8324 GLASSWARE: Mikasa Arctic Lights “Reminiscent of cake batter, the distinct flavor of vanilla in this tea is amplified when simple syrup and ice are added.” —Janice Ritter, dealer program manager Pure Peach Iced Tea ZHI TEA zhitea.com • 888-944-4832 GLASSWARE: Mikasa Lustre Platinum Collins “Whether sweetened or as-is, this classic black tea contains subtle hints of peach that don’t overpower the delicious taste.” —Britt Stafford, associate editor Apricot Peach Fruit Tea HC VALENTINE COFFEE COMPANY hcvalentine.com • 800-366-5836 GLASSWARE: Mikasa Capella “Crisp and tangy, the combination of…

“If you knew how great is a mother’s love, you would have no fear.” —J.M. Barrie Vanilla Heart Scones Yield: 13 2 cups unbleached white fine pastry flour, such as Bob’s Red Mill 1/3 cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold unsalted butter 1 vanilla bean pod ½ cup plus 2 tablespoons cold heavy whipping cream Garnish: additional granulated sugar • Preheat oven to 350°. • Line a 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. • Using a sharp knife, split vanilla bean pod lengthwise, and scrape seeds into cream. Whisk until blended. Add to flour…

Jasmine–Green Tea Scones Yield: 12 1 cup heavy whipping cream 4 tablespoons jasmine green tea leaves*, divided 2 cups all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold unsalted butter, cut into pieces ½ teaspoon vanilla extract • In a small saucepan, heat cream over medium-high heat until very hot, but not boiling. Remove from heat; add 2 tablespoons tea leaves. Cover, and let steep for 15 minutes. Strain cream though a fine mesh sieve, and discard solids. Cover cream, and refrigerate until cold, 6 to 8 hours. • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • Using a mortar and pestle or an electric spice grinder, grind remaining 2 tablespoons tea leaves. • In a large…

A special tea partyWas held, don’t you see,For all of the childrenAs, of course, it should be. Friend Karen and I,Though we had grown tall,Had hearts that believedAs when we were small. We were quite happyAnd really excited,Though no longer children,That we were invited. When elves heard the newsAll of them came,And just like the childrenWe knew them by name. The day was quite sunnyWith just a slight breeze,So the table was setOut under the trees. Karen was eagerAnd happy to speakTo all of the birdsWho just came to peek. The beautiful fairiesWere pouring the tea,And their sunflower hatsWere so lovely to see. The birds with their singingMade a beautiful sound,While cupcakes and teacupsWere all passed around. The wise old owl came,But had no “invite,”And asked if he, too,Might “just…

COVER Royal Albert Memory Lane teapot and lid ($189.95), 3-tiered serving tray ($84.95), 5-piece place setting ($89.95), creamer and sugar set with tray (price not available), large sandwich tray ($79.95); Wallace Violet 5-piece sterling-silver flatware set ($249.95) from Replacements, Ltd., 800-737-5223, replacements.com. TITLE PAGE Page 2 : Platinum Edge dinner plate ($75), salad plate ($60), teacup ($55), tea saucer ($30), teapot with rose ($190), covered sugar with rose ($100) from Herend, 800-643-7363, herendusa.com. Pearl Swirl charger ($130), Patina place mat in Silver ($84), Chambray Gauze napkin in Seafoam set of 4 ($23), silver bow napkin ring (discontinued) from Kim Seybert, 877-564-7850, kimseybert.com. Gorham Chantilly 5-piece sterling-silver flatware set ($299.95) from Replacements, Ltd., 800-737-5223, replacements.com. Flower arrangement and vase from FlowerBuds, 205-970-3223, flowerbudsinc.com. MASTHEAD Page 5 : Spode Romney (Gadroon…

May 7 Tea and Fashion in the Era of Downton Abbey 1:00 p.m. Victorian Society Cal State Fullerton Arboretum Fullerton, California Celebrate the styles and accessories from the years 1912 until 1929 at a four-course afternoon tea, accompanied by a fashion show. Guests are encouraged to get into the spirit with their own costume or to don beautiful hats for the occasion. Cost is $45 per person or $320 for a table for eight. To reserve tickets, call 657-278-4010, or book online at fullertonarboretum.org. 19 Scented Geranium Tea and Workshop 5:30 p.m. Pinecone Cottage Tea House Downers Grove, Illinois Whether you’re a novice in the garden or gifted with a green thumb, this event will offer instruction on caring for scented geraniums, preparing recipes, and enjoying tea featuring the fruits…

“What do I owe my father? Everything!” —Henry Van Dyke Cheddar-Chive Scones Yield: 8 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold unsalted butter, cut into pieces ½ cup shredded sharp Cheddar cheese 1 tablespoon snipped fresh chives ¾ cup plus 1 tablespoon cold heavy whipping cream, divided • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, baking powder, and salt, whisking well. • Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cheese and chives, stirring well. • Add ¾ cup cream to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently,…