Innehållsförteckning för March - April 2012 från TeaTime

As the first buds and blooms of spring begin to emerge from their winter dormancy, we just can’t help but celebrate the changing seasons. A profusion of florals fills this issue in anticipation of warmer days. From table settings and centerpieces to products and party themes, there’s something for every taste and style. Easter always gives us reason to host a tea party. Children and adults alike will enjoy “A Hoppy Easter Tea” (page 30), filled with whimsical decorations and kid-friendly food. If you prefer to honor the religious significance of the holiday, a more sophisticated teatime menu, such as our “Springtime Elegance” on page 22, is quite appropriate. This April, tea events nationwide will commemorate the 100th anniversary of the sinking of the RMS Titanic. Afternoon tea was an…

Charmingly Elegant A true marriage of elegance and feminine charm, Royal Albert’s Rosa china teapot boasts a lovely floral motif and delicate gold rim. ($215; royaldoulton.com or 877-900- 9973) Tea from Taiwan Savor the traditional floral notes of Naivetea’s oolong tea, grown by artisan farmers in the prominent tea regions of Taiwan. ($12–$40; naivetea.com or 888-892-9619) Taste and Artistry Handcrafted flowering teas bloom before your eyes as they steep, creating an enchanting and soothing beverage. ($16.95 for 8-piece sampler box; TeasEtc.com or 800-832-1126) Tea On-the-Go Keep a variety of tea on hand wherever life takes you with these adorable and practical tea wallets from Thistledown Cozies. ($11.95; anniesteatime.com or 888-310-6033) Lovely Linens Dainty scalloped edges and an array of patterns make these cotton handkerchiefs pretty enough to use as napkins…

S oft pink blossoms and graceful china turn a casual afternoon into a polished and picturesque tea party. A delicate antique tablecloth accented with intricate floral cutouts and patterns adds a touch of nostalgia and charm. Complement the floral theme with rosy Royal Worcester chargers and patterned Haviland china. Individual bud vases become inviting place markers and lovely party favors when wrapped in pretty white handkerchiefs and filled with blushing roses.…

Carrot-Raisin Scones Yield: 8 scones Preparation: 30 minutes Bake: 15 minutes 2 cups plus 2 tablespoons all-purpose flour, divided ¼ cup firmly packed brown sugar 1 tablespoon baking powder 1 teaspoon salt ¼ teaspoon ground nutmeg ¼ cup cold butter, cut into pieces ½ cup grated carrot ½ cup golden raisins 1 cup plus 2 tablespoons heavy whipping cream, divided 1 tablespoon sugar • Preheat oven to 350?. • Line a baking sheet with parchment paper. Set aside. • In a large bowl, combine 2 cups flour, brown sugar, baking powder, salt, and nutmeg, whisking to remove any lumps. Using a pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs. Set aside. • In a small bowl, toss carrot with remaining 2 tablespoons flour. Shake excess flour…

T he reference work we’ve been waiting for has arrived: a comprehensive, but not-too-weighty, one-volume coverage of the world’s teas, abundantly and beautifully illustrated with photos of exceptional quality, fascinating graphs, and fairly good maps. The organization of this huge body of factual material will make students most grateful. Not every tea lover is a tea student, let us admit. It is perfectly possible to carry on a lifetime love affair with the leaf and never quite know what one is drinking—indeed, this included most of us before America’s tea renaissance dawned. Two decades ago, the only tea term most Americans had heard of was Orange Pekoe. A fancy tea— usually a British brand like Fortnum & Mason—might carry evocative labels like Darjeeling or Keemun, but we seldom thought of…

COVER Floral arrangements courtesy of Michael’s Fine Flowers, 205-949-1680, michaelsfineflowers.com. Haviland The Princess teacup and saucer ($27.99) and teapot ($999.95) from Replacements, 800-REPLACE, replacements.com. MASTHEAD Page 6: Marchesa by Lenox Spring Lark 5-piece place setting ($180), 800-223-4311, lenox.com. COME FOR TEA Page 8: Haviland The Princess dinner plate ($43.99), luncheon plate ($19.99), teacup and saucer ($27.99), and Royal Worcester Ventura Rose service plate ($37.99) from Replacements, 800-REPLACE, replacements.com. NECESSARY THINGS Page 14: Thistledown Tea Wallets ($11.95 each), 888-310-6033, anniesteatime.com. Naivetea Wen Shan Bao Zhong Oolong Tea ($12), 888-892-9619, naivetea.com. Royal Doulton Royal Albert Rosa Teapot ($215), 877-900-9973, royaldoulton.com. LuRay Handkerchiefs ($6.50 each), 253-639-1122, lurayhankies.com. Teas Etc 8-piece Flower Tea Sampler Box ($16.95), 800-832-1126, TeasEtc.com. Two’s Company Garden Party Tea Set in Cherry Blossom ($45), twoscompany.com for retailers. PERSONAL TOUCHES Page…

Festive Tea Party I was so excited to be able to refer to my November/December 2011 issue of TeaTime to make the Candied Fruit Scones recipe for an afternoon tea at my home in late December. Three dear friends were coming, and I wanted to make something festive for the occasion. Thanks to TeaTime for being a source of inspiration, style, and grace. The recipe was easy to make, and the Candied Fruit Scones were an absolutely perfect centerpiece for this holiday gathering. Everyone chose their favorite teapot, teacup, and beverage, and we talked the afternoon away. KAREN BRUNER STROUP Indiana Stress Relief I love TeaTime magazine. I am a cattle rancher and a fireman/first responder for my rural community. The beauty of each page and the places the magazine…

The ambrosial flavor of fresh blueberries and fragrant ginger awakens your taste buds in this lovely gluten-free teatime treat. Coupled with lemon curd and a favorite tea, the scone makes a splendid addition to afternoon tea with friends and raises the bar for all future blueberry scones. Blueberry-Ginger Scone Yield: 15 scones Preparation: 20 minutes Bake: 15 minutes 2¼ cups gluten-free all-purpose flour* ¾ cup plus 1 teaspoon sugar, divided 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 6 tablespoons butter 1 tablespoon minced crystallized ginger 1 cup whole buttermilk 1 cup fresh blueberries, divided 1 tablespoon heavy cream • Preheat oven to 400°. • Line a baking sheet with parchment paper. Set aside. • In a large bowl, combine flour, ¾ cup sugar, baking powder, baking…

march 10 & 17 Teddy Bear Tea 10:00 a.m. and 2:00 p.m. Sam Davis Home Smyrna, Tennessee Young ladies ages 4 to 10 are invited to dress in their Sunday best and to bring along a favorite stuffed animal to this Teddy Bear Tea. Guests will enjoy a tour of the Sam Davis Home, will savor delectable treats and teas, and will create crafts for their teddy bears. Reservations are required with the admission price of $10 per guest. Call 615-459-2341, or e-mail admin@samdavishome.org for reservations for this popular event, which fills quickly. 17 Irish Tea 3:00 p.m. Turner-Dodge House Lansing, Michigan Celebrate Saint Patrick’s Day at Turner-Dodge House, where guests will revel in a relaxing afternoon of delicious tea and tasty treats. The historic Turner-Dodge House was built in…

Hot Cross Scones Yield: 8 to 10 scones Preparation: 15 minutes Bake: 18 to 20 minutes 1½ cups self-rising flour 1 teaspoon ground allspice ½ teaspoon ground nutmeg ¼ cup sugar ¼ cup cold butter ½ cup coarsely chopped golden raisins ½ cup heavy whipping cream 1 teaspoon vanilla extract 1 cup confectioners' sugar 1 tablespoon plus 1 teaspoon milk • Preheat oven to 350°. • Line a baking sheet with parchment paper. Set aside. • In a medium bowl, combine flour, allspice, nutmeg, and sugar, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add raisins, stirring to combine. • Combine cream and vanilla. Add cream mixture to flour mixture, stirring lightly with a spoon until dough comes together. (If mixture seems…

T here’s a theory that almost everything is better when it’s French. Cheryl Turner knows it, and Paris In A Cup, her shop in Orange, California, proves it. Cheryl had all but retired by 2006 when she sold her small tearoom and, eventually, her antique shop. She probably would have fully retired if her friends and former customers had given her peace. Instead, she was inundated with requests to bring back a tearoom experience for the Orange Plaza Historic District, one of Cheryl’s favorite places. “I love historic districts,” she says, “and of all those in Southern California, I love Old Towne Orange the most for its layout and its feeling of community.” When the city proposed to support her in the redevelopment of a desirable space on South Glassell…

Titanic. The name itself summons visions of grandeur— elaborate meals and accommodations, women wearing sequined gowns, and men in top hats. Blockbuster movies have helped create a bubble of intrigue, romanticism, and mystique around this ill-fated ship, which sank on April 15, 1912, as well as renew interest in Titanic’s culture, passengers, and fate. As the centennial of the sinking approaches, what better way to commemorate it than with an afternoon tea? Victorene’s Tea Room in Pennsylvania, The Brown County Art Gallery in Indiana, Lakeside Inn in Florida, and The Tea Ladies and Vrooman Mansion in Illinois will all welcome guests to teas dedicated to this event. In the days of RMS Titanic, afternoon tea was a social occasion calling for far more than simply the serving of hot tea…

You can never tell what you’ll learn about someone when you take her to tea. After I retired, my dreams of pursuing leisurely pleasures had finally arrived. My long nursing career, a large part of which was spent working in an emergency department, caused me to overlook the simple joys in life. So, I started making plans to invite someone special to tea. A small, cozy tearoom would be perfect for an introduction to this special experience. Fancy chapeaux and frilly dresses were a must. But the most important thing to make the plan work was that I invite someone who would enjoy the lighthearted sensation of acting “highfalutin” for the pure fun of it as much as I do. I knew I had the perfect guest—someone I’ve known and…