Table of contents for TeaTime Celebrations 2018 in TeaTime

to be invited to a tea party. And if you’ve ever wanted to host one, this collection of beautiful table settings and delicious recipes provides plenty of year-round inspiration. In this special issue, you’ll find delectable menus to celebrate a variety of occasions and seasons—from strawberries and roses for spring and summer to pumpkins and apples for autumn—complete with our expert recommendations on which teas to pair with each course. In case you need to brush up on your tea-preparation skills, we have included a handy Tea-Steeping Guide on page 8. Our helpful Recipe Index on page 128 indicates which recipes are gluten-free, making it easy to accommodate afternoon-tea guests with sensitivities to gluten. The many table settings in this issue showcase a wide array of styles—from traditional to modern,…

menu SCONE Strawberry Scones Beatrix Potter’s Herbal Tisane Blend SAVORIES Ham, Cheese, and Pickle PinwheelsRanch Chicken Salad CroissantsStrawberry Flower SandwichesHandsome James Rooibos Herbal Tea SWEETS Cherry Flower CookiesFairy KissesChocolaty Banana BarsRed Velvet Cupcake Tisane Tea Pairings by Simpson & Vail 800.282.8327 | svtea.com Strawberry Scones Yield: 19 2 cups all-purpose flour⅓ cup plus 1 tablespoon sugar, divided2 teaspoons baking powder½ teaspoon salt4 tablespoons cold unsalted butter, cut into pieces1 cup chopped freeze-dried strawberries, such as Just Strawberries¾ 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, ⅓ cup sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it…

menu SCONE Strawberry–Toasted Almond Scones Enchanted Forest SAVORIES Basil-Mascarpone-Filled Strawberries Strawberry–Chicken Salad Tea Sandwiches Strawberry-Brie Phyllo Cups Sailor’s Salvation SWEETS Strawberry Cupcakes with Strawberry Frosting Strawberry-Coconut-Macadamia Linzer Cookies Strawberry-Lemon Tartlets Organic Slimming Oolong Tea Pairings by Capital Teas 888.484.8327 | capitalteas.com Strawberry–Toasted Almond Scones Yield: 18 to 20 2 cups all-purpose flour⅓ cup granulated sugar2 tablespoons light brown sugar2 teaspoons baking powder1 teaspoon fresh lemon zest½ teaspoon salt¼ teaspoon cream of tartar4 tablespoons cold salted butter, cut into pieces1 (1.5-ounce) package freeze-dried strawberries, such as Just Strawberries⅓ cup toasted almond slices1 cup plus 1 tablespoon cold heavy whipping cream, divided½ teaspoon vanilla extract¼ teaspoon almond extract • Preheat oven to 350°. • Line 2 rimmed baking sheets with parchment paper. • In a large bowl, combine flour, sugar, brown sugar,…

menu SCONE Raspberry-Blueberry Drop Scones White Blueberry Tea SAVORIES Watermelon and Feta Salad Lobster Salad Barquettes Ribbon Slaw Tomato, Basil, and Bacon Canapés Tiger Hill Nilgiri Black Tea SWEETS Peach Meringue Parfaits Red, White, and Blue Blondies Earl Grey–Chocolate Cakes Lady Londonderry Black Tea Tea Pairings by Tealuxe 888.832.5893 | tealuxe.com Raspberry-Blueberry Drop Scones Yield: 17 2½ cups all-purpose flour½ cup sugar2 teaspoons baking powder½ teaspoon salt½ cup cold salted butter, cut into pieces½ cup fresh blueberries½ cup fresh raspberries1 cup heavy whipping cream½ teaspoon almond extract • Preheat oven to 350°. • Line a baking sheet with parchment paper. • In a medium 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 blueberries…

menu SCONE Pumpkin-Cranberry Scones Mountain Grown Fancy Ceylon SAVORIES Smoky Chicken and Bean Soup Pork Crostini with Corn-Avocado Relish Olive-Pecan Tea Sandwiches Russian Caravan Original China Blend SWEETS Caramel Cupcakes Apple Crumb Bars Double Chocolate–Walnut Cookies Gaba Oolong Tea Pairings by Grace Tea Company 978.635.9500 | gracetea.com Pumpkin-Cranberry Scones Yield: 16 2¼ cups all-purpose flour¼ cup firmly packed light brown sugar1¼ teaspoons baking powder½ teaspoon baking soda½ teaspoon salt½ teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground nutmeg¼ teaspoon ground cloves6 tablespoons cold salted butter, cut into pieces½ cup dried cranberries½ cup canned pumpkin½ cup whole buttermilk2 large eggs, divided1 teaspoon vanilla extract1 tablespoon whole milk1 tablespoon turbinado sugar • Preheat oven to 400°. • Spray wells of 2 (8-well) cast-iron wedge pans* with cooking spray. • In a large…

menu BREAD Pumpkin Muffins with Cinnamon-Honey Butter Cranberry Chai SAVORIES Chicken Waldorf Salad Reuben Canapés Roasted Vegetable and Cream Cheese Tea Sandwiches High Country Tea SWEETS Apple Hand Pies Pear-Gingersnap Tartlets Triple-Layer Brownies Eggnog Tea Blend Tea Pairings by Trail Lodge Tea 314-680-3015 | traillodgetea.com Pumpkin Muffins Yield: 12 1 cup all-purpose flour½ cup whole-wheat flour¾ cup sugar1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon ground ginger½ teaspoon salt¼ teaspoon ground cloves½ cup dried cranberries (optional)1 tablespoon plus 1 teaspoon minced crystallized ginger, divided1 cup canned pumpkin2 large eggs²⁄3 cup whole buttermilk¼ cup vegetable oil • Preheat oven to 400°. • Spray a 12-well muffin pan with cooking spray. • In a large bowl, combine flours, sugar, baking powder, baking soda, cinnamon, ground ginger, salt, and cloves,…

COVER Photography by John O’Hagan. Royal Chelsea Gothic teapot*. Lenox Gilded Tapestry 5-piece place setting from Lenox, 800-223-4311, lenox.com. Waterford Lismore footed cake plate†. Flower arrangements‡. TITLE PAGE Page 2: Wedgwood Ascot teapot, cup, and saucer; Columbia Gold sugar bowl*. Florentine Paisley table throw**. MASTHEAD Page 5: Tea strainer from Tea for Two, 949-855-1380, teafortwo.com. Hutschenreuther Revere footed cup and saucer*. Sugar cubes from Chambre de Sucre, 714-220-1916. EDITOR’S LETTER Page 6: Robert Haviland and C. Parlon Sultane teapot and 5-piece place setting from Mottahedeh, 800-443-8225, mottahedeh.com. TEA-STEEPING GUIDE Page 7: Wedgwood Wild Strawberry 5-piece place setting; Juliska Berry & Thread Pistachio Green service plate*. Ticking stripe napkins and linen runner**. A BIRTHDAY SURPRISE Pages 9–20: Herend Printemps Blue Border dinner plate; Printemps salad plate, teacup, tea saucer, teapot, creamer,…

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. TEAPOT…

1. Natural Elements Incorporate fragrant boughs and colorful fruits, as well as other natural elements, in wintry arrangements. All are perfect for cold-season centerpieces, such as a mix of evergreens, holly berries, pinecones, and, for added drama, roses from a florist along with apples and cut pomegranates from the market. 2. Pumpkin Vase Fit a glass or plastic container inside a clean, hollowed-out pumpkin (either miniature or full size), and place the bouquet inside, with stems trimmed to fit. Water-drenched floral foam in the bottom of the container will provide anchorage and will keep the arrangement fresh longer. 3. A Rosy Topiary Start with long-stemmed roses, filler flowers of choice, and greenery. Bundle the bouquet tightly with rubber bands or twine. Fit a shallow urn with dampened floral foam, and…

1. Eggstra Special Perch a name card in a man-made bird’s nest, and fill with diminutive artificial eggs or with candy versions set upon a food-safe surface. 2. Double Duty Adorn a tin of a favorite tea with ribbon and a dainty name tag for a party favor that doubles as a place card. 3. Decorated Doily Print or write a name on white paper, embellish with a pretty stamp, and cut out in a circle the same size as the doily center. Tape circle to doily. Place under a glass plate. 4. Ribbon Ring Slip a ribbon through slits cut in the sides of a preprinted place card. Adjust length as needed to fit the napkin, and neatly trim ribbon ends.…

1. Personal Portions Collect vintage or antique saltcellars for serving individual portions of condiments, such as clotted cream, lemon curd, and jam, along with the scone course. Guests will appreciate having their own petite pots of each spread. 2. Pretty Pats Serve molded butter with hot scones or muffins. To make, simply press flavored or plain butter into decorative molds, chill, and then invert on serving plates. Small candy molds are the perfect size for individual pats of butter. 3. Royal Touches Garnish an appropriate sweet from your menu with edible gold or silver leaf, dust, or flakes, available through specialty or Internet providers. Your treats will shimmer, and guests will feel like royalty. 4. Fancy Flowers Use edible blooms to embellish individual portions or to fill spaces on tiered…

menu SCONE Apricot SconesCeylon Vithanakande Extra Special Black Tea SAVORIES Roast Beef Tea SandwichesRuffled Cucumber CanapésShrimp Salad Canapés Da Hong Pao Oolong Tea SWEETS Walnut-Thyme Tea CakesChocolate-Mascarpone TartletsPineapple-Filled White Layer Cake Jolly Gloriana Black Decaf Tea Tea Pairings by Global Tea Mart 844.208.2337 | globalteamart.com Apricot Scones Yield: 12 2 cups all-purpose flour¼ cup plus 1 teaspoon sugar, divided2 teaspoons baking powder½ teaspoon salt4 tablespoons cold unsalted butter, cut into pieces½ cup chopped dried apricots¾ cup plus 3 tablespoons 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, ¼ cup sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse…

menu SCONES Rose Cream Scones with Strawberry-Raspberry Quick Jam Lewis Carroll’s Black Tea Blend SAVORIES Pineapple–Shrimp Salad Tea Sandwiches Lemon-Lime Salmon Cups Avocado–Cilantro Chicken Salad Sandwiches Coconut Citrus Sunshine Green Tea SWEETS Raspberry-Rose Shortbread Sandwich Cookies Lemon–Sour Cream Tea Loaves Cherry Cheesecake Bars Mother’s Day Tea Tea Pairings by Simpson & Vail 800.282.8327 | svtea.com Rose Cream Scones Yield: 15 1 cup all-purpose flour1 cup cake flour, such as Swans Down½ cup sugar2 teaspoons baking powder½ teaspoon salt¼ teaspoon cream of tartar4 tablespoons cold salted butter, cut into pieces¾ cup plus 1 tablespoon cold heavy whipping cream¼ teaspoon rose water, such as Nielsen-Massey • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large mixing bowl, combine flours, sugar, baking powder, salt, and…

menu SCONE Orange-Anise Muffins Tropical Charming Green Colombian Tea SOUP AND SALAD Tomato Gazpacho Mini Chicken Taco Salads with Creamy Honey-Chipotle Dressing Pinhead Gunpowder Green Tea SAVORIES Yellow Rice Timbales with Smoked Paprika Shrimp and Chimichurri Sauce Roasted Mushroom Quesadillas with Garlic Aïoli Avocado-Tomatillo Crostini Andean Princess Black Tea Blend SWEETS Spiced Chocolate Cakes Key Lime Tartlets with Tropical Fruit Tres Leches Cake Pink Passionfruit Oolong Tea Tea Pairings by Simpson & Vail 800.282.8327 | svtea.com Orange-Anise Muffins Yield: 7 ⅓ cup plus 4 tablespoons salted butter, melted, divided1¾ cups sifted all-purpose flour¼ cup plus 2 tablespoons sugar, divided1 teaspoon baking powder¾ teaspoon salt¼ teaspoon baking soda2 tablespoons fresh orange zest, divided1 large egg, beaten¾ cup whole buttermilk1 teaspoon anise extract • Preheat oven to 400°. • Brush 7 wells…

menu SCONE Almond–Cream Cheese Scones Tisane d’Or (Nina’s Paris) SAVORIES Caramelized Leek and Bacon Quiches Haricots Verts and Artichoke Green Salad Madame Butterfly Signature Tea FROMAGE Cheese Board Paris In A Cup Signature Tea SWEETS Orange-Cardamom Mini Madeleines Vanilla Bean Crème Brûlée Golden Apple Pâtisseries Marie Antoinette (Nina’s Paris) Tea Pairings by Paris In A Cup 714-538-9411 | parisinacup.com Almond–Cream Cheese Scones Yield: 19 2 cups all-purpose flour½ cup ground toasted almonds¼ cup sugar2½ teaspoons baking powder½ teaspoon salt4 tablespoons cold salted butter, cut into pieces1 (3-ounce) package cream cheese, cut into small cubes¼ cup chopped toasted almonds¾ cup plus 1 tablespoon cold heavy whipping cream, divided¼ teaspoon vanilla extract¼ teaspoon almond extract • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a…

menu SCONE Maple-Walnut Scones with Cinnamon Cream French Vanilla Black Tea SOUP Carrot and Parsnip Soup Dragon Well Green Tea SAVORIES Bacon and Goat Cheese Puffs Pear and Blue Cheese Canapés Smoked Turkey and Fontina Canapés Blue Moon Black Tea SWEETS Candy Corn Trifles Apple-Pecan Bars Pumpkin–Chai Spice Bundt Cake Nepal Ilam Estate Black Tea Tea Pairings by Simpson & Vail 800.282.8327 | svtea.com Maple-Walnut Scones Yield: 18 2¾ cups all-purpose flour½ cup granulated sugar2 teaspoons baking powder½ teaspoon salt½ cup salted butter, cut into pieces1 cup chopped glazed walnuts, such as Emerald1 cup plus 1 tablespoon heavy whipping cream, divided¼ cup pure maple syrup½ teaspoon maple flavoring2 tablespoons turbinado sugar • Preheat oven to 375°. • Line 2 baking sheets with parchment paper. • In a medium bowl, combine…