TeaTime - September-October 2020

ADVERTISING
Sweet Tea Mule
Makes one cocktail

Stir up something new for your
next cocktail hour by crafting a 2 blackberries
Sweet Tea Mule with Luzianne Simple syrup, in a small bowl for dipping
Sugar, in a small bowl for dipping
Iced Sweet Tea. The flavors of 1 ounce brewed Luzianne® Iced Sweet Tea, chilled
sugared blackberries, sweet tea, 1 ounce vodka
and ginger make the perfect 2 ounces ginger beer, or more to taste
combination for early fall days. 3 lime wedges, for juice and garnish
Dip each blackberry into syrup and then dip into sugar, rolling
fruit across sugar in order to coat evenly. Thread a garnish stick
with blackberries; set aside. Add all remaining ingredients to a copper
mule cup; add ice and 2 squeezes of lime; stir gently to combine.
Garnish with sugared blackberries and an additional wedge of lime.
The Right Tea for Iced Tea. Established in 1902.
luzianne.com
SEPTEMBER/
OCTOBER 2020
.................................
VOLUME 17 . ISSUE 5
“ Life starts all over again when it gets crisp in the fall ” .
—F. Scott Fitzgerald
teatimemagazine.com 2
table of contents
40
33 50
Embellishments Infusions Departments
13 Necessary Things: 17 The Perfect Cup: 7 Come for Tea
For the Love of Tea Seven Healthy Botanicals A note from the editor
Tea-infused goodies That Will Enhance
Your Teatime 9 Dear TeaTime
15 Our Favorites: Tasty infusions to try Letters from readers
Oolong Teas
From fruity to floral 50 The Carlyle, 11 Tea Events Calendar
A Rosewood Hotel Events in September and October
19 Treasured Teapot: Afternoon tea in New York City
Perennial Adornment 63 Resources for Readers
Frank Smith Silver Company’s 2830 53 Erika’s Tea Room Essential information
A Florida tea treasure
65 Advertisers’ Index
55 The First-Ever Virtual A guide to supporting companies
Indulgences International Tea Festival
Creative solutions in challenging times 65 Recipe Index
21 Cause for Celebration Helpful directory of featured foods
Autumnal birthday tea party 58 Grandma Rae
Sewing the fabric of friendship
31 Gluten-free Scone: TEAR OOMS • FOOD • TEA
}

• TABLE SETTI NGS North America’s
#1 TEA
Fruit-Filled Goodness 61 The Tea Diaries: MAGAZINE
Apple pie Tea for Teens in 76<0- ®
Troubled Times +7>-: 811 Ideas
Auutu
tum
mnn
for
for
32 Tea with Forest Friends A memorable occasion for Sweets from “Pumpkins ENTERTAIN ING
Whimiscal teatime for kids of all ages three generations Aplenty” (pages 40–48) shine
on pumpkin-shaped wares from
40 Pumpkins Aplenty Maryland China Company.
A seasonal afternoon tea Cover photography by Nicole Du Bois
Styling by Courtni Bodiford
Lemony Gingerbread
Cakelet Leaves &
Spiced Cranberry-
Pear Tartlets
Pages 45 & 47
Food styling by Erin Merhar Birthday

ayy

F
FORE ST

Af
A
Aftern
f oon Tea at
TEA FRIENDS
F THE CARLYLE
T
PAR
PART
ARTY Y Tea
Te
Teaa for
forr Ki
Kids
K dds
Page 21
Page 32
HOT
OT
OTETEL
Page 50
3 TeaTime September/October 2020

ADVERTISING
Cheddar-Onion Biscuits
These made-from-scratch Makes about 16 biscuits 4. Stir in cheese and green onion
buttermilk biscuits are baked to until well combined. Gradually add
®
4⅓ cups Swans Down Cake Flour buttermilk, stirring just until dry
light and airy perfection thanks 2 tablespoons granulated sugar ingredients are moistened. (Dough
to this ingenious use of cake 1 tablespoon baking powder may look dry and crumbly in spots but
flour. Filled with extra-sharp 1½ teaspoons garlic powder will come together later.)
Cheddar cheese and green 1 teaspoon salt 5. On a lightly floured surface, gently
½ teaspoon baking soda knead dough 5 times. Pat dough into
onions, this savory twist on a 1¼ cups cold unsalted butter, cubed an 8-inch square and cut into fourths.
classic original is the upgrade 1½ cups shredded extra-sharp Stack each fourth on top of each
you’ve been looking for. Cheddar cheese other and roll or pat down into an
1 cup finely chopped green onion 8-inch square again. Repeat cutting
1 cup cold whole buttermilk and stacking process 2 more times,
1 large egg white, lightly beaten rolling or patting dough 1 inch thick
for final time.
1. Preheat oven to 425°. Line 2 rimmed 6. Using a floured 2.25-inch round
baking sheets with parchment paper. cutter, cut dough without twisting
2. Sift Swans Down Cake Flour, and cutter. Reroll and cut scraps as needed.
lightly spoon into a measuring cup Place biscuits at least 1½ inches apart
for 4⅓ cups. In a large bowl, combine on prepared baking sheets.
flour, sugar, baking powder, garlic 7. Freeze biscuits for 15 minutes.
powder, salt, and baking soda; sift again. 8. Brush biscuits with egg white. Bake
3. Using a pastry blender or two forks, until golden brown, 15 to 18 minutes.
cut in butter until mixture is crumbly. Let stand for 15 minutes. Serve warm.
America’s Favorite Cake Flour Since 1894.
swansdown.com
September/October 2020 Volume 17, Issue 5
EDITORIAL
EDITOR Lorna Reeves GROUP CREATIVE DIRECTOR

CONTRIBUTING EDITORS Deanna Rippy Gardner
Jane Pettigrew, James Norwood Pratt, ART DIRECTOR
Bruce Richardson Leighann Lott Bryant
ASSOCIATE EDITOR Britt E. Stafford
SENIOR COPY EDITOR Rhonda Lee Lother SENIOR ST YLIST Sidney Bragiel
EDITORIAL ASSISTANT ST YLIST Courtni Bodiford
Katherine Cloninger Ellis
TEST KITCHEN DIRECTOR Irene Yeh
CREATIVE DIRECTOR/PHOTOGRAPHY FOOD ST YLISTS/RECIPE DEVELOPERS
Mac Jamieson Laura Crandall, J.R. Jacobson, Kathleen Kanen,
SENIOR PHOTOGRAPHER John O’Hagan Tricia Manzanero, Vanessa Rocchio,
PHOTOGRAPHERS Taylor Franklin Wann
Jim Bathie, William Dickey, ASSISTANT FOOD ST YLIST/
Stephanie Welbourne Steele RECIPE DEVELOPER
CONTRIBUTING PHOTOGRAPHER Anita Simpson Spain
Nicole Du Bois CONTRIBUTING FOOD ST YLIST
SENIOR DIGITAL IMAGING SPECIALIST Erin Merhar
Delisa McDaniel CONTRIBUTING RECIPE DEVELOPER
DIGITAL IMAGING SPECIALIST Clark Densmore Janet Lambert
D I G I TA L M E D I A A D M I N I S T R AT I V E
MARKETING DIRECTOR Kristy Harrison HUMAN RESOURCES DIRECTOR
MARKETING COORDINATOR Hannah Crowe Judy Brown Lazenby
ONLINE EDITOR Janece Maze IT DIRECTOR Matthew Scott Holt
DIGITAL DESIGNER Stephanie Lambert DEALER PROGRAM MANAGER
Janice Ritter
ADMINISTRATIVE ASSISTANT/EDITORIAL
Alex Kolar
I N T E G R AT E D M A R K E T I N G S O LU T I O N S
ACCOUNT DIRECTORS MARKETING COORDINATOR Gretchen Norris
Mary-Evelyn Dalton ADVERTISING PRODUCTION REPRESENTATIVE
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Katie Guasco [LA, MS, AR, TX] For assistance with advertising, please call (888) 411-8995.
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NEW
BOOK!
Teatime
BIRTHDAYS
Afternoon-Tea Celebrations
for All Ages
from the editors of TeaTime magazine
C elebrating a birthday is a momentous

occasion. And what better way to
commemorate it than with a tea party?
This collection of 10 afternoon-tea menus
includes table settings and recipes idyllic
for a range of themes—from a little girl’s
fairy-inspired party to a Jurassic-themed
one for boys to a Parisian-glam Sweet 16,
as well as several elegant options for adults.
Each set of scones, savories, and sweets
has a perfectly paired tea to complement
each course, and our tea-steeping guide
ensures each infusion is properly prepared.
With more than 90 recipes in its 136 pages,
TeaTime Birthdays will make party-planning
simple, and each menu is certain to delight
invitees and, especially, the guest of honor.
3 EASY WAYS TO ORDER

Hoffman Media Store
P.O. Box 8510 • Big Sandy, TX 75755 800-361-8059 TEATIMEMAGAZINE.COM/BIRTHDAY
code: 83PBT20
editor’s letter
come for tea

As autumn approaches with its cooler weather, nature
seems to beckon us outside. Trees that blended almost
imperceptibly into a lush green backdrop are now as eye-
catching as blooming flowers were in spring and summer,
their leaves changing to mesmerizing shades of gold,
orange, red, and even brown. To the casual observer, tea
bushes could very easily pass for unassuming evergreen
shrubs, their foliage rather unremarkable, even in the fall.
The marvelous transformation of tea leaves doesn’t happen
out in nature but rather in a tea factory under the watchful
eye and skillful hand of a tea master. And as we steep the
leaves in our own pots and cups, we savor the fruits of that
labor. What a beautiful combination—tea and autumn!
As is only natural this time of year, harvest hues
influence our afternoon-tea settings in this issue. Our pumpkin-inspired teatime, which begins on page 40,
incorporates shades of autumn as well as charming white china (like the teacup I’m holding above) in
keeping with the theme. Children and the young at heart will swoon over our whimsical forest friends tea
party (page 32), which features cute tea wares and fun and tasty fare. It’s the perfect, relaxed setting for
introducing little ones to teatime. And since birthdays are one of the main occasions our readers celebrate
with afternoon tea, the menu on page 21—complete with a pretty cake and chai-flavored ice cream—is sure
to please. Of course, there are tea pairings for the various courses, so you’ll know exactly which infusions to
serve your guests.
This issue also highlights some of our faithful advertisers—Erika’s Tea Room in Florida and Grandma Rae’s
in New Jersey. I think you’ll find their stories (on pages 53 and 58, respectively) as compelling as I did.
While I haven’t had a chance to meet Rae yet, I have been intrigued by the tea-themed soft goods she
expertly sews. I met Erika and her mom, Leila, at a tea festival a few years ago, and I look forward to when
all the in-person events I have so enjoyed attending can finally resume. Until that happens, I am excited
that there will be an online tea festival November 7 and 8. Be sure to read about it in my article on page 55,
and if you’re interested in participating, sign up soon, as many of the classes and special ticket offers have
deadlines in early September. I hope to see you there!
May all your teatimes be special this autumn and always,
Lorna Reeves, Editor

dear TeaTime
North America’s
TEA RO OM S • FOO D
• TAB LE SET TIN GS • TEA • TAB LE SET TIN
TEA ROO MS • FOO D • TEA #1 TEAE GS ANNUAL
MAGAZIN British
ISSUE
®
®
Family Bonding Downton Abbey

“I am very pleased with and inspired 72 Summertime
IDE AS & RECIPES
TE A TR EATS
T
Pages
Pag 42
by TeaTime. I believe it has brought my

family and me closer through our shared
love of tea. We are especially thankful
for the pairing of Scottish shortbread
with a favorite Blackcurrant Breeze tea
in the May/June 2020 issue [page 10].
We treasure each issue for insights, pho- Celebrate Mom,
add & Gr
Dad r ds
Gra
G
tography, recipes, and introducing us to Pages 22–47
new teas. I am so happy we subscribed.

Keep up the great work!” gia
Tea Treasures of Northern Geor 49
Page 49 AF TERNOO ON F
ON FAVOR ITE
Pag

E T TE
E A TR EASUR ES

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Sand P age
Page 17
g 17 ch B
Pages 55
British Blendss of Manchester
Pages 15
Pages 47
via Instagram
/Ju
y/J
M ay/
Ma ne 202 0
June Ju ly/Au gu st 20 20
Praise from Afar Tea Off the Beaten Path “After reading through your lovely
“I would like to complement you on “Enjoyed the article in the May/June magazine and looking at all the elegant
another fabulous edition of TeaTime. 2020 issue ‘Tea Off the Beaten Path!’ dishes, cups, and teapots, it was an
I am a Brit and found your magazine [by Vickie LoPiccolo Jennett]. I do have absolute delight to come to the very
through an online magazine reader, and a teatime travel bag! I visit my sister last article on ‘Tea Off the Beaten Path’
I’m hooked. I like to think of myself as frequently in another state, and we enjoy [from May/June 2020]. Just charming!
a lover of tea, and I enjoy nothing more sharing quiet moments with a cup or pot Great magazine!”
than taking tea with friends. One of my of tea. We enjoy old favorites and share VICK BOLEN
dreams is to move to the USA and open new teas we have discovered. Th is has via letter from Spokane, Washington
a tearoom where I can share the British become a fun habit with us, and I started
tradition with American service. And packing up several teas to carry on each
reading your magazine helps me feel one visit. I found a pretty tote just the right A Mother’s Day Tale
step closer to this dream. size to carry a couple of 4-ounce tins of “I always enjoy reading TeaTime maga-
MICHELLE BELSOM loose tea, disposable tea fi lters for pots, a zine and would like to share this story
via email few tea bags (convenient!), a pretty floral with you. My daughter and I always
insulated travel cup (a gift from her!), go out for tea on Mother’s Day with an
“In Australia, it costs me $15 for a maga- and a stainless infuser for single cups. I additional visit to our local garden
zine, but I find it is worth every cent love my teatime travel bag and sharing center. Th is year was quite different.
when I sit down with a hot cup of tea and tea and conversation with my sister! Th is A tearoom in Georgetown (DC) offered
open that first page and all my worries will become a habit on vacation trips as tea to go with curbside pickup. We
disappear. Thank you, TeaTime!” well. I look forward to every issue of this ordered tea, which included sandwiches,
GLYNIS STRETTON magazine!” scones, tarts, macarons, and a large
via Facebook SONYA DAVIS teabag for two cups of tea. We enjoyed
via email our tea in the garden.”
CAROL UBOSI
via email
Your Comments, Please

We truly enjoy hearing from our readers. Connect with us on social media, or write to us at teatime@hoffmanmedia.com or at Dear TeaTime,
TeaTime Magazine, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. Your comments might be printed in an upcoming issue.

ADVERTISING
THE Cozy CORNER L
T E A PA I R I N G
English Tea No. 1
ahmadteausa.com
Traditional British Afternoon Tea Scones

Makes 12 ABOUT THE BOOK:
In the first book of the charming
These are small light scones that Lily serves with jam and thick cream. The new Tea by the Sea Mystery series,
recipe is adapted from a traditional English one. Vicki Delany’s Canadian New York City expat Lily Roberts
mother calls these “tea biscuits,” and they are very different than what is is the proud proprietor and head
often called “scones” in North America. pastry chef of Tea by the Sea, a
traditional English tearoom on the
2 cups all-purpose flour, plus more • Heat a rimmed baking sheet in picturesque bluffs of Cape Cod,
for work surface and cutter the oven. Massachusetts. But the murder
4 teaspoons baking powder • Make a well in flour mixture, of a local real estate developer has
¾ teaspoon salt add milk mixture, and combine tempers steaming, and Lily must
6 tablespoons unsalted butter, quickly with a spoon. (Dough will investigate his deadly demise to help
cut into cubes seem very wet.) her feisty grandmother out of a jam.
3 tablespoons granulated sugar • Turn out dough onto a floured
¾ cup milk work surface. Sprinkle dough with
1 teaspoon pure vanilla extract more flour and then fold it over ABOUT THE AUTHOR: Vicki Delany is the
½ teaspoon freshly squeezed until smooth, 2 or 3 times. Pat it author of the Tea by the Sea Mysteries, the
lemon juice into a 1½-inch-thick round. Sherlock Holmes Bookshop Mysteries, the
• Using a 2-inch round cutter dipped Year-Round Christmas Mysteries, and (as
Instructions: in flour, cut 12 circles from dough, Eva Gates) the Lighthouse Library Mystery
• Preheat the oven to 425°. re-rolling scraps. Place dough circles series. She is a past president of Crime
• In a large bowl, combine flour, on preheated baking sheet. Writers of Canada, co-organizer of the
baking powder, and salt. Add butter • Bake until scones have risen and Women Killing It festival, and the recipient
cubes to flour mixture and rub are golden on top, approximately of the 2019 Derrick Murdoch Award for
them in with your fingers until the 10 minutes. contributions to Canadian crime writing. A
mixture looks like fine crumbs. • Scones should be eaten the day of nominee of the Derringer, the Bony Blithe,
Stir in sugar. baking, accompanied with jam and Arthur Ellis Award, and the Ontario Library
• Place milk in a small bowl, and clotted cream. Association Golden Oak, Vicki is one of
heat in a microwave oven until Canada’s most prolific crime writers. She lives
warm, but not hot, approximately MAKE-AHEAD TIP: These freeze well. and writes in Prince Edward County, Ontario.
30 seconds. Add vanilla extract Bake and cool scones before freezing.
and lemon juice to milk; stir until Defrost them in a low oven for a few For more cozy mysteries, visit
blended. minutes before serving. KensingtonCozies.com.
tea events calendar
19
September
20 25 & 26
Mad Hatter Tea Party Little Women Garden Tea Pennsylvania Tea Festival
1:00 p.m. 1:00 to 2:30 p.m. 9:00 a.m. to 4:00 p.m.
Belle Grove Plantation Tudor Place Historic Home & Garden The Rosemary House and Sweet Remembrances
King George, Virginia Washington, DC Mechanicsburg, Pennsylvania
You won’t want to be late for this very Join a group of fellow bibliophiles for an Experience an idyllic weekend for tea
important date! Attend a very mad afternoon spent enjoying tea and a classic drinkers at the fourth annual Pennsylvania
afternoon tea party with friends from of the literary world, Louisa May Alcott’s Tea Festival. Th is outdoor event, hosted in
Lewis Carroll’s Wonderland, where you Little Women. Reminisce and discuss the the lovely herb gardens of The Rosemary
will enjoy tasty treats and leave with adventures of the March sisters while House, will include live music, lectures,
your teacup as a memento. Tickets enjoying an assortment of treats at the guided tea tastings, tea samples, and more
purchased on or before August 19 cost historic Tudor Place. For information on than 20 vendors. Th roughout the event, you
$40 for adults and $25 for children this event, which costs $70 per person, will expand and enhance your knowledge
ages 5 to 12; tickets bought after visit secretdaydreams.com. of the beloved beverage and the culture
August 20 cost $50 for adults and $35 surrounding it. For more information and
October
for children ages 5 to 12. For more updates on ticket prices, visit teafestpa.com.
information or to purchase tickets, visit
bellegroveplantation.com.
1618 17 24 & 25
World Tea Conference + Expo A Spooky October Tea Time Halloween Tea
Times vary 10:30 a.m. 11:00 a.m. & 2:00 p.m.
Colorado Convention Center Anna Marie’s Tea Shop Le Salon at Windsor Court
Denver, Colorado Liberty, Missouri New Orleans, Louisiana
World Tea Expo is North America’s top Autumn is a gorgeous time of year that Head to the heart of the Big Crescent for a
gathering of the specialty tea industry, begs us to slow down, enjoy loved ones, spook-tacular tea at Le Salon at Windsor
and this is a weekend that tea profes- and revive in the freshly falling leaves. Court. Th is affair is perfect for children
sionals won’t want to miss. Th is trade It is also the perfect time to don a of all ages, and everyone is encouraged to
show and conference will bring together disguise or your favorite costume for come in costume. Costumed characters,
retailers, tea shop owners, distributors, an early Halloween celebration. Partake delicate tea sandwiches, and Halloween-
and other business pros with plenty of in the fun and silly moments at this themed treats await attendees at this
seminars and exhibits to discover new whimsical tea full of fall fl avors, spices, memorable Halloween extravaganza.
and exciting things in the tea world. For and an abundance of tea. Find more Tickets cost $49.12 for adults and $35.84
more information and to register for this information or purchase your ticket— for children 12 years and under. To make a
event, visit worldteaexpo.com. $28 per person—by calling 816-792-8777 reservation, call 504-596-4773. Learn more
or by visiting annateashop.com. about this party at windsorcourthotel.com.
If you would like to publicize a tea event in your area, please send details and information at least four months before
tell
us!
the event date to teatime@hoffmanmedia.com or to Tea Events Calendar, TeaTime Magazine, 1900 International Park
Drive, Suite 50, Birmingham, AL 35243. Your event could be included in a future issue.

necessary things
For the
Love of Tea
Enjoy these alluring finds infusedd
with beloved blends and brews.
Sweet Spreads
Text by Katherine Cloninger Ellis
Top off toothsome scones with delectable jellies in unique flavors
including Vanilla Chai, London Fog, and Secret Rose Garden.
($10 each, tinastraditional.com or 317-565-9716)
Afternoon Tea
Delight
Buttery Biscottea Earl
Grey Tea Shortbread
Cookies are infused with
the leaves of organic
Indian Darjeeling tea and
the sweet citrus notes of
natural bergamot orange.
($6.25, harney.com
or 800-832-8463)
Sensational Spices
Add rich flavor to veggies, meats, and cakes with
flavorful spice blends from Eat More Tea like Smoky
Souchong, Oriental Fusion, and Tea Thyme, among
others. ($9.95 each, teahaus.com or 734-622-0460) A Teatime Treat
Satisfy your sweet tooth with scrumptious, tea-infused
chocolate bars and Gingerbread Latte Bark handcrafted with
tea leaves from The Larkin Tea Company. ($4.59 to $5.79,
cardinalchocolates.etsy.com or 571-377-8250)
Tea-riffic Scents
Fill your home with the delightful fragrance of
Earl Grey tea, either alone or blended with white
tea and warm ginger, in these soy candles perfect
for any tea lover. ($16 each, bubble-and-geek.com)

Memories made with every cup.
Family Owned and Operated, Traditional English-style Tea Room, Homemade Scones, Sandwiches, Quiche, Desserts, and High Tea
Host your special occasion here: themed event, bridal shower, baby shower, or rehearsal dinner. Reservations Recommended.
787 West Montrose Street | Clermont, FL 34711 | 908-670-2305
Only 15 minutes from Disney in Historic Downtown Shopping District
NOW SHIPPING OUR AWARD WINNING SCONES EVERYWHERE IN THE US.
Call 908-670-2305 to Place an Order and hear about our Daily Selections.
Visit our website for more details! www.erikastearoom.com
Send the
Gift of Scones
Baked from
scratch in
small batches
Choose from
a variety of
scone flavors &
loose leaf teas!
ORDER ONLINE: www.TheSecretGardenTearoom.com

(631)467-TEAS (8327)
our favorites
Organic Honeysuckle
kl Fig Oolong
l Mountain Oolong Tea Holy Smoke Oolong
TRUE LEAF TEA TEA FORTÉ A. TELLIN COMPANY
trueleaftea.com • 713-218-6300 teaforte.com • 800-721-1149 atellinco.com • 503-729-8511
TEACUP: Mason Vista Brown TEACUP: Mason Bow Bells Brown TEACUP: Mason Watteau Brown
“Enticed by the sweet aroma of this “I was pleasantly surprised to discover “A strong, smoky aroma gives way to a
oolong’s dry leaves, I thoroughly subtle fruity notes of peaches in this velvety smooth tea that has a marvelous
enjoyed the floral and fruit essences dark brew; it’s sure to be delightful mouthfeel and a slightly lingering taste
incorporated in the tea.” year-round.” of toasted marshmallows.”
—Courtni Bodiford, stylist —Janice Ritter, dealer program manager —Lorna Reeves, editor
Oolong Teas
These partially oxidized teas yield a host of delectable flavors—
from fruity tto floral—infusion after
fter infusion.
Oriental Beauty Evergreen Supreme China Red Oolong Organic

GRACE TEA COMPANY MARK T. WENDELL TEA COMPANY SIMPSON & VAIL
gracetea.com • 978-635-9500 marktwendell.com • 978-635-9200 svtea.com • 800-282-8327
TEACUP: Johnson Brothers Autumn’s Delight TEACUP: Spode Woodland TEACUP: Johnson Brothers
“When steeped, the many-colored leaves “Tightly balled leaves unfurl to yield a Devonshire Brown/Multicolor
in this blend release a beverage with a yellow-green liquor with a smooth, pure “The toasty, woodsy infusion from these
subtle honey flavor that accompanies the taste and a hint of natural sweetness.” dark twisted leaves will be a wonderful
earthy astringency in each sip.” —Leighann Bryant, art director accompaniment to brisk autumn
—Katherine Ellis, editorial assistant mornings.” —Britt Stafford, associate editor
...............................................................................................................................................................................................................................
A GENTLE REMINDER: Oolongs can be steeped multiple times, with each infusion of the same leaves yielding a slightly different
yet pleasing flavor. Water at 180° to 200° is best, depending on the tea. Infuse for 50 seconds to 3 minutes, according to purveyor’s
instructions and personal preference. Increase steep time slightly for subsequent infusions.
All cups and saucers are available from Replacements, Ltd., 800-737-5223, replacements.com.

the perfect cup
Cardamom
You already know the flavor of these Indian seed pods if
you are a fan of Masala Chai. Citrusy, minty, spicy, and
herbal, this highly fragrant spice complements other
blending ingredients such as cinnamon, clove, or ginger.
Chamomile
This dried flower blossom is a natural sedative and was
a standard natural medicine stocked by pharmacists a
century ago. Look for it in sleep-inducing teas.
Elderberries
Seven Healthy These North American berries add a tart flavor and deep
color to fruit blends. Like green tea, they are an excel-
lent source of antioxidants. Black elderberry extracts are
BOTANICALS known to reduce the severity and length of influenza.
Ginger
That Will Enhance This grated rhizome makes the perfect after-dinner
digestif because it settles the stomach, making it a favor-
Your Teatime ite caffeine-free beverage for expectant mothers. It also
has anti-inflammatory properties.
Text by Bruce Richardson
Hibiscus
Photograph by William Dickey
This dried flower blossom is commercially grown in the
Nile region of Sudan. It contains citric acid and is a natu-
D
uring the months leading up to the 1773 Boston ral source for vitamin C. Because of its tartness, hibiscus
Tea Party, Massachusetts homemakers faced a is used in many fruit blends to balance sweeter ingredi-
dilemma as they vowed not to buy tea imported ents, such as dried apples or strawberries.
through the British East India Company. Every home
had a teapot, and colonists were used to the comfort a Mint
hot beverage brought to a cold New England morning. Throughout North Africa, glasses of hot Chinese green
What could replace their beloved Chinese teas? tea infused with sprigs of mint and copious amounts of
Desperate tea drinkers searched their gardens and sugar are offered to every guest who enters a home or
orchards for suitable herbs and fruits to fill their pots. business. Both spearmint and peppermint are calming
Rebellious citizens called these home brews “liberty teas,” aromatics used in many herbal or tea blends.
which they steeped in their aptly named “liberty teapots.”
The mint family proved popular—both spearmint Turmeric
and peppermint—as were orange bergamot, catnip, This rhizome is related to ginger and contains curcumin,
and pennyroyal. Leaves of raspberry and strawberry, a compound known to be a natural anti-inflammatory.
lemon balm, verbena, and wintergreen were also favorite Turmeric has been prescribed in Asian medicine for
infusions. From their flower gardens came aromatic and thousands of years to decrease inflammation and pain
colorful blends of blossoms of linden, elder, red clover, due to arthritis.
chamomile, violet, and goldenrod. Other flavorings came
from tree barks, like sassafras and willow, or the seeds of Are you curious to know what new botanicals are on
fennel and dill. Fruits included dried strawberries, blue- the horizon for new tea blends? Look for dried cucum-
berries, or apples, sometimes enhanced with rose hips. bers, tomatoes, and carrots. What could be healthier
Many of these botanicals are finding their way into than sipping vegetables from your teacup!
American teapots again as health-conscious consumers
look for alternative beverages. Whether you call them
botanicals, tisanes, or herbals, plant-based ingredients TeaTime contributing editor Bruce Richardson is Master
are not true teas, but they are filling more space on tea Tea Blender at Kentucky’s Elmwood Inn Fine Teas and
shelves in groceries and gourmet markets. Here are coauthor of The New Tea Companion.
seven popular botanicals to look for as you shop for tea:

ADVERTISING
EDUCATION Join us for Membership

opportunities for both in-region
COLLABORATION and out-of-region businesses.
CAMARADERIE www.matba.org /matba.org
treasured teapot
Perennial
Adornment
While Frank Smith Silver
Company’s 2830 sterling teapot
can be a year-round ware, let it
shine at your table bedecked in
a variety of harvest hues.
T
he brisk autumn season typically calls to mind pastoral decorations such as
pumpkins, pinecones, leaves, and cornucopias. And as those traditional, casual
adornments are embraced at seasonal celebrations, adding the juxtaposition of
a treasured silver teapot elevates a table for a more regal affair. The intricate leaves
and scrollwork cut into the precious metal of Frank Smith Silver Company’s 2830
teapot, along with Baroque designs on its handle, spout, and finial, are the perfect
touches of elegance to add to a harvest-themed afternoon tea.
Text by Britt E. Stafford | Photography by Nicole Du Bois

Set
et Frank Smith Silver Company’s
Com
2830 teapot at a table adorned
with the flourished design of
Charles Field Haviland’s Chantoung
teacups, saucers, creamer, sugar
bowl, and salad plates paired with
the thin, gold trim of Minton’s
Caliph dinner plates. Subdued
sage linens and the tortoiseshell
handles of Vietri’s Aladdin flatware
incorporate natural hues for your
seasonal gathering.
Fall Festivity
The combination of charming

designs featured on Johnson
Brothers’ Wild Turkeys teacups,
saucers, and dinner plates;
Henry Alcock’s Manhattan Green
salad plates; and Johnson Brothers’
Devonshire Brown/Multicolor
creamer and sugar bowl incorpo-
rates a multitude of fall features
to a tea table. The addition of the
2830 silver teapot and Sheraton
flatware by Oneida Silver estab-
Autumnal Affair lishes a pleasant, refined affair
for teatime.
CAUSE FOR
Celebration
A birthday offers a great reason to celebrate with family
and friends over tea and toothsome treats, concluding with
the tradition of cake and ice cream.
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TEA
sommelier
....................................................................
Toast the birthday honoree with

any of these delightful offerings from
these fine tea purveyors.
SCONE COURSE:
The Larkin Tea Company’s
Ginger Peach Black Tea
larkintea.com • 304-707-0142
SAVORIES COURSE:
Grace Tea Company’s
China Keemun Spring Mao Feng Blact Tea
gracetea.com • 978-635-9500
SWEETS COURSE:
Harney & Sons’ Birthday Party Blend
harney.com • 800-832-8463
Date, Chive, and salt. Using a pastry blender or • Brush tops of scones with remain-
Parmesan Scones 2 forks, cut in cold butter until ing 1 tablespoon cream.
Makes approximately 10 it resembles coarse crumbs. Add • Bake until golden brown and a
dates, cheese, and chives, tossing wooden pick inserted in centers
3 cups all-purpose flour to combine. comes out clean, approximately
1 tablespoon granulated sugar • Add 1¼ cups cold cream to flour 17 minutes. Let cool on baking
1 tablespoon baking powder mixture, stirring just until a dough sheet for 5 minutes. Serve warm
½ teaspoon kosher salt begins to form. Gather dough into a or at room temperature.
½ cup cold unsalted butter, cubed ball in the bowl.
½ cup diced pitted dates* • Turn out dough onto a lightly *We used Sunsweet Pitted Dates and
½ cup very finely freshly grated floured surface, and knead gently sprinkled dates with a little flour to
Parmigiano-Reggiano cheese** 3 to 4 times. Using a rolling pin, make less sticky and easier to chop.
2 tablespoons chopped fresh chives roll out dough to a ¾-inch thick- **We used a Microplane grater, which
1¼ cups plus 1 tablespoon cold heavy ness. Fold dough into thirds (like makes the grated cheese light and
whipping cream, divided an envelope). Roll dough again to a fluff y. To measure, loosely pack in
¾-inch thickness. Using a 2¼-inch measuring cup.
• Preheat oven to 375°. Line a round cutter dipped in flour, cut
rimmed baking sheet with parch- dough without twisting, rerolling Recommended Condiment
ment paper. scraps once. Place scones 1-inch • Devonshire Cream
• In a large bowl, whisk together apart on prepared baking sheet.
flour, sugar, baking powder, and Freeze for 10 minutes.
Curried Butternut Squash
& Apple Soup
Makes approximately 3 cups
1 tablespoon unsalted butter

½ cup finely chopped yellow onion
½ cup finely chopped celery
3 cups chopped, peeled butternut
squash
1 cup apple cider
1 cup chicken broth
½ teaspoon kosher salt
½ teaspoon curry powder
⁄ teaspoon ground black pepper
⁄ teaspoon garlic powder
⁄ teaspoon smoked paprika
2 tablespoons crème fraîche
2 teaspoons whole milk
Garnish: finely chopped Gala apple
• In a medium saucepan, melt but-

ter over medium heat. Add onion
and celery, cooking until softened,
approximately 7 minutes. Add
squash, apple cider, broth, salt,
curry powder, pepper, garlic pow-
der, and smoked paprika, stirring
to combine. Bring to a boil over
medium-high heat. Reduce heat and
simmer, uncovered, until squash is
very tender, approximately 20 min-
utes. Remove from heat. Let cool
slightly.
• Transfer squash mixture to the
container of a blender. Secure lid on
blender, and remove center piece of
lid to let steam escape. Place a clean
towel over opening in lid to avoid
splatters. Blend until smooth.
• In a small bowl, stir together
crème fraîche and milk until
smooth. Drizzle over individual
servings of soup.
• Garnish with apple, if desired.
Serve immediately.
MAKEAHEAD TIP: Soup can be made

up to 3 days ahead, cooled, placed in an
airtight container, and refrigerated. Warm
in a saucepan over low heat. Drizzle with
crème fraîche mixture and garnish just
before serving.

Smoky Pimiento Cheese
Tea Sandwiches
Makes 16
¾ cup (3 ounces) shredded smoked

white Cheddar cheese
¾ cup (3 ounces) shredded Monterey
Jack cheese
3 tablespoons finely chopped toasted
pecans
3 tablespoons diced pimiento, drained
6 tablespoons mayonnaise, divided
1 teaspoon stone-ground mustard
⁄ teaspoon ground black pepper
8 slices hearty white bread
• In a medium bowl, stir together

cheeses, pecans, pimiento, 4 table-
spoons mayonnaise, mustard, and
pepper until blended.
• Spread remaining 2 tablespoons
mayonnaise in a thin layer onto
bread slices. Spread a thick layer of
pimiento cheese onto mayonnaise
side of 4 bread slices. Cover with
remaining bread slices, mayonnaise-
side down, to make 4 sandwiches.
• Using a serrated bread knife in
a gentle sawing motion, trim and
discard crusts from sandwiches. Cut
each sandwich into 4 rectangles.
Serve immediately, or cover with
damp paper towels, place in a cov-
ered container, and refrigerate until
needed, up to 1 hour.
Chicken-Chutney
Tea Sandwiches
Makes 12 • In a medium bowl, stir together bread slices. Cover with remaining
chicken, celery, arugula, 4 table- swirl bread slices, mayonnaise-
2 cups finely chopped roast chicken spoons mayonnaise, chutney, side down, to make 3 triple-stack
⁄ cup finely chopped celery mustard, salt, and pepper until sandwiches.
¼ cup chopped arugula combined. • Using a serrated bread knife in
6 tablespoons mayonnaise, divided • Spread remaining 2 tablespoons a gentle sawing motion, trim and
3 tablespoons Major Grey chutney mayonnaise in a thin layer onto discard crusts from sandwiches. Cut
1 tablespoon Dijon mustard bread slices. Spread half of chicken each sandwich in half vertically and
¼ teaspoon kosher salt salad onto mayonnaise side of cut each half diagonally into 2 tri-
⁄ teaspoon ground black pepper 3 swirl bread slices. Top each with a angles. Serve immediately, or cover
6 slices rye and pumpernickel swirl rye bread slice, mayonnaise side up. with a damp paper towels, place in
bread Spread remaining half of chicken a covered container, and refrigerate
3 slices rye bread salad onto mayonnaise side of rye until needed, up to 1 hour.
cream Frosting for decorating top
of cake and cupcake. Using an offset
spatula, spread 1¼ cups frosting
over cake layer. Top with remain-
ing cake layer, trimmed side down.
Spread remaining frosting over top
and sides of cake.
• Place reserved ½ cup Orange But-
tercream Frosting in a piping bag
fitted with a medium open-star tip
(Wilton #4B). Pipe in desired pat-
tern on top of cake. Pipe reserved
3 tablespoons frosting onto cup-
cake. Refrigerate for 30 minutes
before serving.
• Garnish with small orange
wedges, if desired.
Citrus Simple Syrup

Makes approximately ⁄ cup
¼ cup water
¼ cup granulated sugar
Orange Cake with Orange juice, beating until incorporated. 3 (3x1-inch) strips fresh orange zest
Buttercream Frosting • In a medium bowl, whisk together 2 (3x1-inch) strips fresh lemon zest
Makes 1(8-inch) cake and 1 cupcake flour, baking powder, pumpkin pie 1 teaspoon fresh lemon juice
spice, and salt. Gradually add flour
1 cup unsalted butter, softened mixture to butter mixture alter- • In a small saucepan, combine water,
2 cups granulated sugar nately with milk, beginning and sugar, orange zest, lemon zest, and
2 teaspoons fresh orange zest ending with flour mixture, beat- lemon juice. Cook over medium heat
1 teaspoon vanilla extract ing just until combined after each until sugar dissolves, 3 to 5 minutes.
4 large eggs addition. Reserve ¼ cup batter for Remove from heat, and let cool com-
2 tablespoons fresh orange juice cupcake. pletely. Discard zest. Use immediately.
3¼ cups cake flour • Divide batter evenly between pre-
1 tablespoon baking powder pared pans. Using an offset spatula, Orange Buttercream Frosting
½ teaspoon pumpkin pie spice smooth tops if necessary. Spoon Makes approximately 4½ cups
½ teaspoon salt reserved ¼ cup batter into prepared
1 cup whole milk cupcake well. 1 cup unsalted butter, softened
Citrus Simple Syrup (recipe follows) • Place cake pans and muffin pan in 2 teaspoons fresh orange zest
Orange Buttercream Frosting oven. Bake cupcake until a wooden ½ teaspoon vanilla extract
(recipe follows) pick inserted in center comes out ⁄ teaspoon kosher salt
Garnish: small orange wedges clean, 13 to 15 minutes. Bake cake 1 (8-ounce) package cream cheese,
layers until a wooden pick inserted softened
• Preheat oven to 350°. Spray 2 in centers comes out clean, 18 to 6 cups confectioners’ sugar
(8-inch) round cake pans with bak- 20 minutes more (31 to 35 minutes 1 tablespoon whole milk
ing spray with flour. Line bottom of total). Let cool in pans for 10 min-
pans with parchment paper. Place a utes. Remove from pans, and let • In a large bowl, beat together but-
cupcake liner in a 6-well muffin pan. cool completely on wire racks. ter, orange zest, vanilla extract, and
• In the bowl of a stand mixer fit- • Using a serrated bread knife, trim salt with a mixer at medium speed
ted with paddle attachment, beat each cake layer level. Brush top of until smooth. Add cream cheese,
together butter, sugar, orange zest, each layer and top of cupcake with beating until smooth. Gradually add
and vanilla extract at medium speed Citrus Simple Syrup. confectioners’ sugar, beating until
until fluffy, 3 to 4 minutes. Add • Place 1 cake layer, trimmed side combined. Continue beating until
eggs, one at a time, beating well up, on a cake stand. Reserve ½ cup light and fluffy, 2 to 3 minutes, add-
after each addition. Add orange plus 3 tablespoons Orange Butter- ing milk if necessary.

A cupcake just for the honoree is
a great way to keep the tradition
of blowing out a candle.
approximately ½ teaspoon jam
mixture, being careful not to over-
fill. Bake until lightly browned on
bottoms, approximately 7 minutes
more. Let cool on baking sheets for
3 minutes. Transfer cookies to wire
cooling racks, and let cool com-
pletely. Store in an airtight con-
tainer at room temperature with
wax paper between layers.
*We used Stonewall Kitchen Cinna-

mon Pear Jam.
Chai Spice Ice Cream

Makes approximately 3½ cups
1½ cups whole milk

1½ cups heavy whipping cream
¾ cup granulated sugar, divided
⁄ teaspoon salt
2 tea bags chai spice tea
5 large egg yolks
Garnish: ground cinnamon
• In a medium saucepan, whisk

together milk, cream, ½ cup sugar,
and salt. Cook over medium heat
until steaming. Add tea bags.
Almond Thumbprint pieces of fruit. Set aside. Turn off heat, cover, and let steep
Cookies with • In a large bowl, beat together for 5 minutes. Press tea bags
Cinnamon-Pear Jam butter and sugar with a mixer at slightly with a spoon before remov-
Makes 21 to 23 medium-high speed until creamy, ing and discarding.
3 to 4 minutes, stopping occasion- • In a medium bowl, whisk together
⁄ cup cinnamon-pear jam* ally to scrape down sides of bowl. egg yolks and remaining ¼ cup
1 teaspoon fresh lemon juice Reduce mixer speed to medium, sugar. Slowly pour warm cream
½ cup unsalted butter, softened and beat in egg yolk and vanilla. mixture into yolks, whisking con-
⁄ cup granulated sugar Reduce mixer speed to low, and beat stantly. Pour mixture back into
1 large egg yolk in flour, almonds, salt, and nutmeg. saucepan, and cook over medium
½ teaspoon vanilla extract Increase mixer speed to medium, heat, whisking until thickened and
1 cup plus 2 tablespoons all-purpose and beat until mixture comes mixture coats the back of a spoon.
flour together, 2 to 3 minutes. Remove from heat. Strain through
⁄ cup very finely chopped slivered • Portion and shape dough into a fine mesh sieve into a bowl. Refrig-
almonds ¾-inch balls. Roll balls in sparkling erate until completely chilled, stir-
½ teaspoon kosher salt sugar. Place balls 1-inch apart on ring occasionally, approximately
¼ teaspoon grated nutmeg prepared baking sheets. Using a 4 hours.
¼ cup sparkling sugar thumb or the back of a spoon, gen- • Freeze mixture in an ice cream
tly make a ½-inch-deep indentation maker according to manufacturer’s
• Preheat oven to 350°. Line in centers of balls. instructions. Transfer to a chilled
2 rimmed baking sheets with • Bake for 10 minutes. Remove airtight container, and freeze until
parchment paper. cookies from oven, and carefully firm, approximately 3 hours.
• In a small bowl, stir together jam press down centers again with a • Garnish individual servings with a
and lemon juice, breaking up any spoon. Fill centers of cookies with sprinkle of cinnamon, if desired.

gluten-free scone
Fruit-Filled
Goodness
Layers of tangy buttermilk scone
dough envelope a cooked apple
filling laced with warming spices
for a decadent gluten-free treat.
Photography by Nicole Du Bois
Recipe Development by Lorna Reeves
Gluten-free
Apple Pie Scones
Makes 8
8 tablespoons unsalted butter, cubed, ...........................................

A comforting blend, such as this tasty offering
divided from Tea by Two, is a perfect pairing
1 large Granny Smith apple, peeled, for these scones hot out of the oven.
cored, and chopped Order online at shop.teabytwo.com
3 tablespoons dark brown sugar
¾ teaspoon ground cinnamon TEA or by phone at 410-838-8611.
¼ teaspoon ground nutmeg sommelier Grandma’s Apple Pie Black Tea

2¼ cups gluten-free all-purpose
baking flour*
2 tablespoons plus 1 teaspoon sugar, baking powder, salt, and ½-inch border around edge. Top with
granulated sugar, divided baking soda. Using a pastry blender remaining dough circle. Press border
4 teaspoons baking powder or 2 forks, cut remaining 6 table- lightly to seal in filling. If necessary,
½ teaspoon salt spoons butter into flour mixture lightly roll out dough circle stack to a
¼ teaspoon baking soda until it resembles coarse crumbs. ¾- to 1-inch thickness. Using a large
¾ cup plus 1 tablespoon whole • In a medium bowl, whisk together sharp knife, cut dough circle into
buttermilk, divided buttermilk, egg, and vanilla extract. 8 wedges. Using a large metal spatula,
1 large egg Add to flour mixture, stirring until carefully transfer scones to prepared
½ teaspoon vanilla extract a dough begins to form. Working baking sheet, keeping wedges touch-
gently, bring mixture together ing and circle intact.
• In a medium skillet over medium- with hands until a dough forms. • Brush tops of scones with remain-
low heat, melt 2 tablespoons butter. (If mixture seems dry and dough ing 1 tablespoon buttermilk and
Add apple, cooking 1 to 2 minutes, won’t come together, add more but- sprinkle with remaining 1 teaspoon
stirring occasionally. Stir in brown termilk, 1 tablespoon at a time.) granulated sugar.
sugar, cinnamon, and nutmeg. Cook • Turn out dough onto a lightly • Bake until scones are lightly
until apples are slightly tender when floured* surface, and knead gently browned, approximately 20 minutes.
pierced with a fork. Transfer apple until smooth by patting dough and Serve warm.
filling to a heatproof bowl or plate. folding it in half 4 to 5 times. Divide
Refrigerate until cool, at least dough into 3 equal portions. Using a *We used King Arthur Gluten-Free
30 minutes and up to a day. rolling pin, roll out each dough por- Measure for Measure Flour.
• Preheat oven to 375°. Line a tion to a 7-inch circle. Spread half of
rimmed baking sheet with parch- apple filling over a dough circle, leav- R
Recommended d d Condiment
C di t
ment paper. ing a ½-inch border around edge. Top • Vanilla Cream
• In a large bowl, whisk together with another dough circle, and spread (recipe available at teatimemagazine.com)
flour, 2 tablespoons granulated with remaining apple filling, leaving a

Tea wi Forest Friends
Children and adults will delight at the sight of a woodland table
set with whimsical tea wares, decorations, and fare.
Photography by John O’Hagan | Recipe Development/Food Styling by Kathleen Kanen | Styling by Courtni Bodiford
Maple Leaf Scones
Makes approximately 18
3 cups all-purpose flour

2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
½ cup cold unsalted butter, cubed
1¼ cups plus 1 tablespoon cold heavy
whipping cream, divided
1 teaspoon maple extract
½ teaspoon vanilla extract
1 teaspoon sanding sugar
• Preheat oven to 375°. Line

2 rimmed baking sheets with
parchment paper.
• In the work bowl of a food proces-
sor, pulse together flour, granulated
sugar, baking powder, and salt just
until combined. Add cold butter, puls-
ing until it resembles coarse crumbs.
Transfer mixture to a large bowl.
1¼ cups cold cream and extracts.
Add to flour mixture, stirring until
a dough starts to form. Gather dough
into a ball in the bowl.
• Turn out dough onto a lightly
floured surface, and knead gently
until smooth 3 to 4 times. Using a
rolling pin, roll out dough to a ½-inch
thickness. Using a 2½-inch maple
leaf–shaped cutter dipped in flour,
cut 18 scones from dough without
twisting cutter, rerolling scraps only
once. Place scones 1 inch apart on
prepared baking sheets. Using a sharp
knife, cut several shallow ⅛-inch-
deep “veins” in scones. Freeze scones
for approximately 10 minutes.
• Brush tops of scones with remain-
ing 1 tablespoon cream. Sprinkle with
sanding sugar.
• Bake until edges of scones are golden
brown, approximately 17 minutes.
Let cool slightly on baking sheets for
approximately 5 minutes. Serve warm.
Recommended Condiments
• Double Cream or Devonshire Cream
• Apple Butter

TEA
sommelier
....................................................................
Caffeine-free infusions, such as these

flavorful blends from Simpson & Vail, are ideal
accompaniments to the forest-inspired fare of
this whimsical afternoon tea. Order online at
svtea.com or by phone at 800-282-8327.
SCONE COURSE:
Rooibos Pear Herbal Tea
SAVORIES COURSE:
Handsome James Rooibos Herbal Tea
SWEETS COURSE:
Carrot Cake Cupcake Green Rooibos Tisane
Mini Twice-Baked Potato onion slices to curl for tails. Blot circle. Lightly brush edge of dough
“Mice” dry on paper towels just before with water. Fold dough over. Crimp
Makes 24 using. edges of dough with a fork dipped
• To create whiskers, using a sharp in flour. Place turnovers 1 inch
1 (24-ounce) bag small red potatoes knife, gently cut a slit at each end of apart on prepared baking sheet.
2 tablespoons olive oil ¾-inch-long green onion slices. • In a small bowl, whisk together egg
1¾ teaspoons kosher salt, divided • On each potato, gently press into and 1 teaspoon water. Brush tops of
½ cup finely grated sharp Cheddar place 2 almond slices for ears. Using turnovers with egg mixture. Using a
cheese tweezers, place 2 olive bits for eyes, fork, pierce tops of turnovers.
6 tablespoons sour cream green onion whiskers, and a green • Bake until turnovers are golden
1 tablespoon whole milk onion tail. Serve within an hour. brown, approximately 13 minutes.
24 (2½x⁄-inch) slices green onion, Let cool on a wire cooling rack for
green parts only MAKEAHEAD TIP: Potatoes can be approximately 10 minutes. Serve
24 (¾x⁄-inch) slices green onion, prepared and filled up to 3 days ahead, let warm.
green parts only cool completely, place in an airtight con-
24 sliced almonds, lightly toasted tainer, and refrigerate. Up to 2 hours before
2 black olives, finely chopped serving, warm filled potatoes in a 375° Chicken, Bacon, and
oven. Let cool before decorating as mice. Ranch Tea Sandwiches
• Preheat oven to 425°. Line a Makes 12
rimmed baking sheet with parch-
ment paper. Cheesy Beef Pizza 5 tablespoons mayonnaise, divided
• In a large bowl, toss potatoes with Turnovers 2 tablespoons sour cream
oil and 1 teaspoon salt. Place pota- Makes 16 2 teaspoons ranch dip mix*
toes on prepared baking sheet. 1½ cups finely chopped cooked
• Bake until tender when pierced 1 tablespoon vegetable oil chicken
with a fork, approximately 18 min- ½ pound ground beef ⁄ cup finely chopped cooked bacon
utes. Let cool on pan on a wire cool- ⁄ cup pizza sauce 6 slices butter bread*
ing rack. ½ teaspoon onion powder
• Reduce oven temperature to 375°. ¼ teaspoon kosher salt • In a medium bowl, whisk together
• Using a sharp knife, cut 12 pota- ½ cup finely shredded Cheddar 3 tablespoons mayonnaise, sour
toes in half lengthwise. Peel and cheese cream, and dip mix until blended.
discard skins from remaining pota- 1 (14.1-ounce) package refrigerated Add chicken and bacon, stirring
toes. Transfer peeled potatoes to a piecrust dough until combined.
medium bowl. 1 egg • Spread remaining 2 tablespoons
• Using a ¼ teaspoon, scoop a 1 teaspoon water mayonnaise in a thin layer onto
small well from potato halves, add- bread slices. Spread one-third
ing pulp from wells to bowl with • In a medium skillet, heat oil over of chicken mixture onto mayon-
whole, peeled potatoes. Using a medium-high heat. Add beef; cook naise side of 1 bread slice. Top with
fork, slightly mash whole, peeled until browned and crumbly. (Drain another bread slice, mayonnaise
potatoes. Add cheese, sour cream, if necessary.) Add pizza sauce, side down. Repeat with remaining
and remaining ¾ teaspoon salt. onion powder, and salt, stirring bread slices and remaining chicken
Beat with a mixer at medium speed until combined. Transfer mixture mixture.
until smooth. Add milk, beating to a medium bowl and let cool for • Using a serrated knife in a gentle
until incorporated (mixture will be 30 minutes. sawing motion, trim and discard
thick). Transfer mixture to a pip- • Add cheese to cooled beef mix- crusts from sandwiches. Cut each
ing bag fitted with an open-star tip ture, stirring until incorporated. sandwich into 4 finger sandwiches.
(Wilton #4B). • Preheat oven to 425°. Line a Serve immediately, or cover with
• Pipe potato mixture back and large rimmed baking sheet with damp paper towels, place in a cov-
forth into potato shells. Return parchment paper. ered container, and refrigerate for
filled potato shells to baking sheet. • On a lightly floured surface, unroll up to an hour.
• Bake until warmed through, dough. Using a 3½-inch round cut-
15 to 20 minutes. Let potatoes ter, cut 16 dough circles, rerolling *We used Hidden Valley Original Ranch
cool to room temperature. scraps as necessary. Spoon approxi- Dips Mix and Pepperidge Farm Butter
• In a medium bowl full of cold mately 1 tablespoon beef mixture Bread.
water, place 2½-inch-long green onto bottom half of each dough

on a sheet of plastic wrap, twisting
ends to seal. Refrigerate until firm,
approximately 1 hour.
• Preheat oven to 350°. Line 2
rimmed baking sheets with parch-
ment paper.
• Using a sharp knife, trim and
discard ½ inch from each end of
log. Cut log into scant ½-inch thick
slices. Place slices 1-inch apart on
prepared baking sheets.
• Bake until set on tops and lightly
browned on bottoms, approxi-
mately 16 minutes. Let cool on
pans 5 minutes. Transfer cookies
to a wire cooling rack and let cool
completely. Store in an airtight con-
tainer at room temperature.
S’mores Pudding Cups

Makes approximately 12 servings
½ cup firmly packed dark brown

sugar, divided
Chocolate-Vanilla Transfer half of dough (approxi- 3 tablespoons cornstarch
Pinwheels mately 9 ounces) to a medium bowl 1 large egg
Makes approximately 30 cookies and set aside. Add cocoa powder to 1 large egg yolk
remaining dough in bowl, beating ¼ teaspoon salt
1 cup plus 2 tablespoons unsalted until blended, scraping down sides 2¼ cups whole milk
butter, softened of bowl as needed. 1 (4-ounce) bar bittersweet chocolate,
¾ cup confectioners’ sugar • Place vanilla dough on cooking finely chopped
1½ teaspoons vanilla extract spray side of a prepared parchment 2 tablespoons unsalted butter
1¾ cups plus 2 tablespoons paper sheet, and cover with another 1 teaspoon vanilla extract
all-purpose flour parchment paper sheet, cooking Garnish: graham cracker pieces*,
½ teaspoon salt spray side down. Using a rolling miniature marshmallows, and
1 large egg white pin, roll out dough to a 12x6-inch Autumn Leaves Wafer Paper**
1½ tablespoons Dutch-process rectangle, occasionally gently peel-
cocoa powder ing back paper to straighten sides • In a medium bowl, whisk together
⁄ cup finely chopped roasted of dough. Repeat with chocolate ¼ cup brown sugar, cornstarch, egg,
salted pistachios dough and remaining 2 prepared egg yolk, and salt.
parchment paper sheets. Refriger- • In a medium saucepan, bring milk
• Coat 4 (16x12-inch) parchment ate both doughs for approximately and remaining ¼ cup brown sugar to
paper sheets with cooking spray. 1 hour. Let stand at room tem- a simmer together over medium heat,
• In a large bowl, beat butter perature until paper can be easily stirring occasionally.
with a mixer at medium speed removed, approximately 15 minutes. • Gradually add half of hot milk mix-
until smooth. Add confectioners’ • Gently remove top sheet of paper ture to egg mixture, whisking well.
sugar and vanilla extract, beating from chocolate dough. Repeat with Add egg mixture back to saucepan
at medium speed until thick and vanilla dough. Place vanilla dough, with remaining half of hot milk mix-
creamy, approximately 2 minutes. paper side up, on top of chocolate ture, whisking until combined. Cook,
• In a small bowl, whisk together dough. Gently remove top sheet stirring constantly, until mixture is
flour and salt. Add flour mixture of paper. Starting with a long side, thickened and bubbly, approximately
and egg white to butter mixture, roll dough into a log, using bottom 8 minutes. Remove from heat.
beating until just combined, scrap- parchment to help roll. Roll dough • Add chocolate, butter, and vanilla
ing down sides of bowl as needed. log in pistachios. Place dough log extract to saucepan, stirring until

chocolate and butter melt and mix-
ture is smooth. Spoon chocolate pud-
ding into 12 small heatproof cups.
Place a sheet of plastic wrap directly
onto pudding surface to prevent a
skin from forming. Refrigerate until
cold and set, at least 3 hours.
• Just before serving, remove and
discard plastic wrap. Garnish pudding
with graham cracker pieces and sev-
eral marshmallows. Using a handheld
kitchen torch, lightly brown marsh-
mallows, if desired. Top with an edi-
ble leaf, if desired.
*For gluten-free pudding cups, garnish

with gluten-free graham cracker pieces.
**We used Autumn Leaves Wafer Paper
from Fancy Flours, fancyflours.com
or 406-587-0118.
Pumpkin Cupcakes with

Molasses Frosting
Makes approximately 12
½ cup unsalted butter, softened

¾ cup firmly packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
1½ cups all-purpose flour
1 teaspoon pumpkin pie spice
1½ teaspoons baking powder
¼ teaspoon kosher salt
¾ cup canned pumpkin puree* flour mixture to butter mixture, *Do not use pumpkin pie filling.
1 tablespoon whole milk alternating with pumpkin mixture, **We used Woodland Animals Sugar
Molasses Frosting (recipe follows) beginning and ending with flour Decorations and Nest Cupcake Wrap-
Garnish: animal-shaped sugar mixture. Divide batter among wells pers from Fancy Flours, fancyflours
decorations** of prepared muffin pan. Tap pan on .com or 406-587-0118.
counter twice.
• Preheat oven to 350°. Line a 12-well • Bake until a wooden pick inserted Molasses Frosting
muffin pan with paper liners. in centers comes out clean, approxi- Makes approximately 1½ cups
• In a large bowl, beat together but- mately 22 minutes. Let cool in pan
ter, sugars, and vanilla extract with for 5 minutes. Transfer cupcakes ½ cup unsalted butter, softened
a mixer at medium speed until light to a wire cooling rack and let cool 2½ cups confectioners’ sugar
and fluffy, stopping occasionally to completely. 1 tablespoon whole milk
scrape sides of bowl. Add eggs, one • Place Molasses Frosting in a pip- 2 teaspoons molasses
at a time, beating well after each ing bag fitted with a large open star
addition. tip (Wilton #1M). Pipe a frosting • In a large bowl, beat butter with a
• In a small bowl, whisk together rosette onto each cupcake. mixer at medium speed until thick
flour, pumpkin pie spice, baking • Garnish each with a sugar deco- and creamy. Gradually add confec-
powder, and salt. In another small ration, if desired. Carefully wrap tioners’ sugar, milk, and molasses,
bowl, whisk together pumpkin and cupcakes with decorative cupcake beating until frosting is a spread-
milk. With mixer at low speed, add wrappers*, if desired. able consistency. Use immediately.
PUMPKINS APLENTY
Adorn your outdoor tea table with an assemblage of pumpkins,
both real and porcelain, for a truly autumnal celebration.
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Guests are sure to enjoy

this trio of teas along with the courses
of this seasonal teatime menu.
SCONE COURSE:
Elmwood Inn Fine Teas’s
Pumpkin Spice Black Tea
elmwoodinn.com • 800-765-2139
SAVORIES COURSE:
Mark T. Wendell Tea Company’s
Victorian Afternoon Black Tea
marktwendell.com • 978-635-9200
SWEETS COURSE:
True Leaf Tea Company’s
Organic Wizards Brew Black Tea
trueleaftea.com • 713-218-6300
Black Walnut–
Butterscotch Scones
Makes 11
2½ cups all-purpose flour

1 tablespoon baking powder
½ teaspoon fine sea salt
4 tablespoons cold unsalted butter,
cubed
½ cup butterscotch chips
½ cup chopped black walnuts, toasted
1 cup plus 1 tablespoon cold heavy
whipping cream, divided
½ teaspoon vanilla extract
Garnish: turbinado sugar
• Preheat oven to 375°. Line a

rimmed baking sheet with parch-
ment paper.
• In a large bowl, whisk together
flour, granulated sugar, baking pow-
der, and salt. Using a pastry blender
or 2 forks, cut in cold butter until
it resembles coarse crumbs. Stir in
butterscotch chips and walnuts.
• In a small bowl, whisk together
1 cup cream and vanilla extract. Add
cream mixture to flour mixture, stir-
ring until mixture is evenly moist.
(If mixture seems dry, add more
cream, 1 tablespoon at a time.) Work-
ing gently, bring mixture together
with hands until a dough forms.
• Turn out dough onto a lightly
floured surface, and knead gently 4 to
5 times. Using a rolling pin, roll out
dough to a ¾-inch thickness. Using a
2½-inch round cutter, cut 11 scones
from dough, rerolling scraps as neces-
sary. Place scones 2 inches apart on
prepared baking sheet.
• Brush tops of scones with remain-
ing 1 tablespoon cream. Garnish
tops of scones with a sprinkle of
turbinado sugar, if desired.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
20 to 23 minutes. Serve warm.
Recommended Condiments
• Devonshire Cream
• Pumpkin Butter
Barbecued Chicken, • Roll up puff pastry from long side, Apple Cider Vinaigrette over top,
Mushroom & Cheddar evenly and firmly to encase ingredi- if desired.
Pastries ents. Press seam together and tuck • Garnish with fresh thyme sprigs,
Makes 20 servings ends under, ending with seam on the if desired. Serve immediately.
bottom. Wrap roulade in plastic wrap
1 tablespoon unsalted butter or wax paper. Freeze for 15 minutes. MAKEAHEAD TIP: Succotash can be
½ (8-ounce) package sliced white • Remove plastic wrap. Using a assembled up to a day in advance, stored
button mushrooms serrated utility knife in a gentle in a covered container, and refrigerated,
¼ teaspoon ground black pepper, sawing motion, trim and discard allowing flavors to meld. Fill pepper cups
divided ends from roulade and cut into and garnish just before serving. Serve
⁄ teaspoon salt 20 (½-inch) slices. Place roulade cold or at room temperature.
1 large egg slices on prepared baking sheet.
1 tablespoon water Brush with remaining egg mixture. Roasted Pumpkin
½ (17.3-ounce) package frozen puff • Bake slices until light golden brown, Makes approximately 5 cups
pastry (1 sheet), thawed approximately 13 minutes. Transfer
½ cup chopped roast chicken pastries to a wire cooling rack. Serve 1 (1½-pound) sugar pie pumpkin
1 tablespoon barbecue sauce* warm or at room temperature. ½ teaspoon extra-virgin olive oil
1 teaspoon honey • Garnish pastries with chopped ⁄ teaspoon salt
¼ cup chopped cooked bacon green onion, if desired.
½ cup shredded extra sharp • Preheat oven to 350°. Line a
Cheddar cheese *We used Bull’s-Eye Original. rimmed baking sheet with foil.
¼ cup grated Parmesan cheese • Using a large, sharp knife, cut top
1 tablespoon chopped green onion MAKEAHEAD TIP: Early on the day that it from pumpkin. Cut pumpkin in
Garnish: chopped green onions is to be baked, puff pastry roulade can be half vertically. Using a large spoon,
assembled, wrapped in plastic wrap or wax scrape out and discard seeds and
• In a small sauté pan, melt butter paper, and stored in the refrigerator. membranes.
over medium-high heat. Add mush- • Drizzle inside of pumpkin with
rooms, and sprinkle with ⅛ teaspoon olive oil and sprinkle with salt.
pepper and salt. Cook, covered, stir- Lima Bean & Pumpkin Place face down onto prepared
ring occasionally, until mushrooms Succotash Baby Bells baking sheet.
are tender and have released their Makes 8 • Bake until pumpkin feels soft when
juices, 5 to 7 minutes. Let cool com- outer rind is pressed, approximately
pletely, and then chop finely. 4 baby bell peppers 40 minutes. Let cool completely.
• Preheat oven to 400°. Line a ½ cup frozen baby lima beans, cooked • Using a paring knife, remove and
rimmed baking sheet with parch- according to package directions discard rind from pumpkin. Cut
ment paper. ½ cup canned white shoepeg corn, pumpkin into cubes.
• In a small bowl, whisk together drained
egg and water until combined. ½ cup chopped Roasted Pumpkin EDITOR’S NOTE: Roasted Pumpkin
• Place puff pastry on a lightly (recipe follows) can be placed in an airtight bag and
floured surface. Using a rolling ¼ cup Apple Cider Vinaigrette frozen for up to 3 months.
pin, roll out puff pastry sheet to a (recipe follows)
13x9-inch rectangle. Brush puff pas- Garnish: fresh thyme sprigs Apple Cider Vinaigrette
try lightly with egg mixture. Spread Makes approximately ⁄ cup
mushrooms over pastry. • Using a sharp knife, cut bell pep-
• In a small bowl, stir together pers vertically in half. Discard seeds ⁄ cup extra-virgin olive oil
chicken, barbecue sauce, and honey and membranes. (Trim bottoms 2 tablespoons apple cider vinegar
until combined. Spread chicken of pepper halves, if necessary, for 2 teaspoons granulated sugar
mixture evenly over mushroom them to sit level on serving plate, 2 teaspoons very finely chopped
layer. Sprinkle bacon, Cheddar being careful not to cut entirely red onion
cheese, Parmesan cheese, and green through the flesh.) ½ teaspoon very finely chopped
onion evenly over chicken layer. • In a medium bowl, stir together fresh thyme
Using the palm of hand, press down lima beans, corn, Roasted Pumpkin, ¼ teaspoon salt
on mixture to adhere to puff pas- and Apple Cider Vinaigrette to ⁄ teaspoon ground black pepper
try. Sprinkle remaining ⅛ teaspoon make succotash. Fill pepper cups
pepper evenly over chicken layer. with succotash, spooning additional • In a small jar with a screwtop lid,

combine olive oil, vinegar, sugar,
onion, thyme, salt, and pepper.
Shake vigorously until emulsified.
Let sit for 1 hour for flavors to meld.
Shake again before using.
MAKEAHEAD TIP: Apple Cider Vinaigrette

can be made and refrigerated up to a day
in advance. Let come to room temperature
before using. Shake well to emulsify.
Golden Apple & Pork

Tea Sandwiches
Makes 8
4 slices potato bread

2 large slices Muenster cheese
8 very thin slices deli roast pork
1 large Golden Delicious apple
¼ cup baby kale leaves
2 tablespoons spicy brown mustard
1 tablespoon mayonnaise
• Using a serrated bread knife in

a gentle sawing motion, trim and
discard crusts from bread slices, cre-
ating 4 (3-inch) squares. Cut bread
squares diagonally into 4 equal tri-
angles, creating 16 triangles.
• Using a bread triangle as a pattern,
cut 8 triangles from cheese slices.
• Create a triangle of pork by folding
a pork slice in half and then in half
again. Using a sharp knife, trim excess
to fit bread triangle, if necessary.
• Using a sharp knife, cut very thin
vertical slices from apple. Using
bread triangle as a pattern, cut
8 triangles from apple slices.
mustard and mayonnaise until
combined.
• Spread a thin layer of mustard mix-
ture onto bread triangles. On mus-
tard side of each of 8 bread triangles,
arrange kale, and top with a cheese
triangle, a piece of folded pork, and
an apple triangle. Cover each with
another bread triangle, mustard side
down.
• Serve immediately, or cover with “Winter is an etching, spring a watercolor,
damp paper towels, place in an air- summer an oil painting and
tight container, and refrigerate until
ready to serve, up to 1 hour. autumn a mosaic of them all.” —Stanley Horowitz
“Autumn is the mellower season, and what we lose in flowers
we more than gain in fruits.” —Samuel Butler
Lemony Gingerbread over rimmed baking sheets. Pour speed until light and fluffy. Add egg
Cakelet Leaves Lemon Glaze over each cake, letting yolks, one at a time, beating well
Makes 24 glaze settle into veins of leaves. after each addition until incorpo-
Dip any sides that are not covered rated. Add rum, vanilla extract, and
2¼ cups all-purpose flour in glaze. Let set for 30 minutes. lemon extract, beating until incorpo-
⁄ cup granulated sugar rated. Gradually add flour mixture,
1½ teaspoons ground ginger *We used Nordic Ware’s Leaflettes Cake- beating until combined. (Dough will
1 teaspoon baking soda let Pans, available at nordicware.com. be somewhat soft.)
1 teaspoon ground cinnamon • Divide dough into 2 flattened por-
¼ teaspoon ground cloves Lemon Glaze tions. Wrap each portion in plastic
¼ teaspoon fine sea salt Makes 1 cup wrap. Refrigerate for at least 2 hours
½ cup unsalted butter, softened to overnight.
1 large egg 4 cups confectioners’ sugar • Preheat oven to 350°. Line several
1 tablespoon fresh lemon zest ½ cup fresh lemon juice rimmed baking sheets with parch-
¾ cup hot water ment paper.
½ cup unsulphured molasses • In a medium bowl, whisk together • Turn out a dough portion onto
½ cup honey sugar and lemon juice until smooth a lightly floured surface. Using a
¼ teaspoon vanilla extract and creamy. Use immediately. rolling pin, roll out dough out to a
Lemon Glaze (recipe follows) ⅛-inch thickness. Using a 1¾-inch
fluted round cutter, cut 35 rounds
• Preheat oven to 350°. Spray Pumpkin Spice Alfajores from dough. Place cookies 2 inches
2 (12-well) leaf-shaped pans* with Makes 35 sandwich cookies apart on prepared baking sheets.
cooking spray with flour. Repeat with remaining dough por-
• In a large bowl, whisk together 1⁄ cups all-purpose flour tion, rerolling scraps as necessary.
flour, sugar, ginger, baking soda, cin- ⁄ cup cornstarch Place pans in freezer for 15 minutes.
namon, cloves, and salt. Add butter, 3 tablespoons confectioners’ sugar • Bake until edges of cookies are
egg, lemon zest, hot water, molasses, 1½ teaspoons baking powder very light golden brown, approxi-
honey, and vanilla extract, beating ¼ teaspoon baking soda mately 10 minutes. Transfer cookies
with a mixer at low speed, approxi- ½ teaspoon salt to a wire cooling rack and let cool
mately 30 seconds. Increase speed ½ teaspoon ground allspice completely.
to medium and beat together for ¼ teaspoon ground mace • Place dulce de leche in a piping
3 minutes. ⁄ cup unsalted butter, softened bag fitted with a medium round tip
• Divide batter among wells of pre- ⁄ cup granulated sugar (Wilton #2A). Pipe a ring of dulce de
pared pans, filling no more than 2 large egg yolks leche on outer edge of half of cookies.
three-quarters full. Using a finger- 2 teaspoons dark rum* • Place pumpkin butter in another
tip or a small offset spatula, spread ½ teaspoon vanilla extract piping bag fitted with a medium
batter to completely fill edges of leaf ¼ teaspoon lemon extract round tip (Wilton #2A). Fill center
shapes. Tap pan gently on countertop ¾ cup prepared dulce de leche of dulce de leche circles with an even
to level batter in pans. (approximately 7 ounces) layer of pumpkin butter. Top with
• Bake until a wooden pick inserted 1 (9-ounce) jar pumpkin butter remaining half of cookies. Press
in centers of cakes comes out clean, Garnish: unsweetened coconut flakes, down slightly to spread dulce de
approximately 13 minutes. Let cakes chopped (approximately ⁄ cup) leche just past edges of cookies.
cool in pans for 5 minutes. (If cakes • Roll edges of cookies in coconut,
have puffed above the wells, use a • In a medium bowl, whisk together pressing lightly to adhere to dulce
thin serrated utility knife to carefully flour, cornstarch, confectioners’ de leche. Store cookies in an airtight
trim and discard excess so that cakes sugar, baking powder, baking container, and refrigerate until ready
will sit level when turned out.) Turn soda, salt, allspice, and mace until to serve.
out cakes onto wire cooling racks. combined.
Let cool completely. • In a large bowl, beat together but- *Dark rum is optional.
• Set wire cooling racks with cakes ter and sugar with a mixer at high

7 minutes. Carefully remove pie
weights and parchment. Bake for
an additional 3 minutes. Let cool
completely.
• Reduce oven temperature to 350°.
Line another rimmed baking sheet
with parchment paper.
• Carefully remove cooled tartlet
shells from pans and place on pre-
pared baking sheet.
• In a medium sauté pan, melt but-
ter over medium-high heat. Add
pears, lemon juice, granulated sugar,
cranberries, dark brown sugar, and
anise, stirring gently to combine and
coat pears. Cook, occasionally stir-
ring gently (so as to not break apart
pears), until mixture has reduced
and become slightly thickened and
syrupy. Add vanilla extract. Turn off
heat. Let mixture cool.
• Fill each cooled tartlet shell with
cooled pear mixture, dividing evenly
among tartlet shells.
• Spread Meringue over pear mix-
ture, dividing evenly. (Make sure
meringue completely covers pear
mixture and touches tartlet shell
edges to seal in pear mixture.) Using
a small spoon, create swoops and
swirls in meringue.
• Bake until meringue peaks are
lightly golden brown, approximately
10 minutes. Using a large spatula,
immediately transfer tartlets to a
wire cooling rack and let cool com-
pletely. Serve immediately, or place
Spiced Cranberry-Pear • Preheat oven to 425°. Spray 8 in airtight containers and refrigerate
Tartlets (3½-inch) round tartlet pans with for a few hours until needed.
Makes 8 cooking spray.
• Cut both piecrust dough sheets Meringue
1 (14.1-ounce) package refrigerated into 4 equal portions. Place dough Makes enough to cover 8 (3½-inch) tartlets
piecrust dough (2 sheets) pieces into each tartlet pan. Using
2 tablespoons unsalted butter the large end of a chopstick, press 3 large egg whites, room temperature
3½ cups chopped ripe, peeled and dough into indentations in sides ¼ teaspoon cream of tartar
cored Bartlett pears of pan. Trim and discard excess ⁄ teaspoon salt
1 teaspoon fresh lemon juice dough. Using a fork, prick bottoms 6 tablespoons granulated sugar
2 tablespoons granulated sugar of dough. Place tartlet pans on a
2 tablespoons dried cranberries rimmed baking sheet, and freeze for • In a deep medium bowl, beat egg
1 tablespoon firmly packed dark 15 minutes. whites with a mixer at high speed
brown sugar • Line each shell with parchment until foamy. Add cream of tartar and
½ teaspoon ground anise paper. Fill to the edge with pie salt, and then add sugar, 1 tablespoon
¼ teaspoon vanilla extract weights or dried beans. at a time, beating at high speed
Meringue (recipe follows) • Bake until tartlet shell edges are until meringue is thickened and has
lightly golden brown, approximately formed stiff peaks. Use immediately.

E
rected in 1930 on the cusp of the Great Depression,
the historic Carlyle hotel in Manhattan maintains
the luxury and refinement for which it has earned
much acclaim. From the Art Deco influence evident on
its façade to the variety of dining experiences within,
the 35-floor Upper East Side monument has been a
beacon of opulence with a collection of treasures hidden
inside. The high-end hotel, named after Scottish author
Thomas Carlyle, has served as host to a number of
notable patrons—from Frank Sinatra to Andy Warhol
to several members of royal families from different
nations.
The Carlyle
With so much emphasis given to the auberge’s elegance
and panache, afternoon tea is an apropos culinary offer-
ing for not only guests and tenants of the venue, but also
locals and tourists. Those who venture to The Carlyle for
A ROSEWOOD HOTEL teatime will experience a truly intimate occasion within
The Gallery, also referred to as the “living room” of the
hotel, as it seats a maximum of 16 guests. Inspired by the
Afternoon tea in the legendary Upper East sultan’s dining room at the Topkapi Palace in Turkey, the
Side landmark in New York City space, decorated by Italian interior decorator Lorenzo
“Renzo” Mongiardino, boasts hand-painted wallpaper by
Text by Britt E. Stafford Enrico Brus displaying a number of foreign landmarks
Photography Courtesy of the Rosewood Hotel Group and banquettes inspired by Turkish kilim rugs.
“It’s almost like looking at that lush environment
one might have seen in the sultan’s dining room,” Tony
Mosca, The Carlyle’s Food & Beverage Director, notes.
“Having tea in The Gallery is quite a unique experience,
as it almost transports you to another land.”
While tea is served in this exotic setting, fare crafted
by The Carlyle’s culinary team and served throughout
the tea service maintains its British roots. For $55 per
person plus tax, guests will enjoy a selection of tea
sandwiches, including smoked salmon with caviar,
egg, and chive; plain and raisin scones with homemade
strawberry jam and Devonshire cream; and an assort-
ment of pastries, such as macarons and salted caramel
tartlets. For $72, per person, diners can partake in the
afternoon tea experience with the addition of a glass of
Champagne. For those with dietary restrictions, Tony (Above and left)
adds, the chef adapts some of the tried-and-true recipes The Carlyle’s tea
and even creates a few unique delicacies to ensure the service is held in the
experience is equally appetizing and memorable. Visi- intimate and exotic
tors may choose from a selection of Harney & Sons teas space of The Gallery,
to enjoy with their savories, scones, and sweets. where guests will
“[The chef] really likes to get his inspiration from notice the room’s
local producers,” Tony remarks. “We change the menu heavy Turkish
up seasonally based on the produce available. But a lot influence in its
of people have their favorite [treats], so we try to take décor. (Below) The
note of that.” seasonal, family-
The Gallery is not the only area of the hotel that friendly Madeline
plays host to afternoon tea. Throughout November and Tea is served in
December, the famous Bemelmans Bar invites parents Bemelmans Bar,
and their children to partake in a whimsically themed which features hand-
tea party paying tribute to Ludwig Bemelmans’ beloved painted wallpaper
character Madeline. While a bar area might seem an by the children’s
unusual site for a children’s tea, the namesake bar book author Ludwig
features playful wallpaper hand-painted by the author Bemelman.
and illustrator himself. For the past 15 years, attend-
ees have enjoyed an abridged buffet-style afternoon
tea with child-friendly fare while being entertained by
storyteller Tina deVaron, who plays the piano, holds a
sing-along, and retells the adventures of Madeline.
Whether visiting The Carlyle for its daily tea service
or making a special trip for the Madeline Tea, a stop at
the historic hotel is a recipe for an intimate and memo-
rable outing in the Big Apple.
.........................................................................................................
The Carlyle, A Rosewood Hotel, is located at 35 East 76th

Street, New York, New York 10021. Tea service is offered
from 3:00 to 5:30 p.m. daily. Guests are required to make
advance reservations for afternoon tea, which can be made
by calling 212-744-1600. For more information, visit
rosewoodhotels.com.

Erika’s Tea Room
A Florida Tea Treasure
Text by Britt E. Stafford

Photography Courtesy of Erika Shanoff
T
he mother-daughter bond has sparked many Inspired by their afternoon tea experiences, the pair
business ventures, including within the tea forged ahead in 2014 to open Erika’s Tea Room with the
industry. For Leila and Erika Shanoff, co-owners motto, “Memories made with every cup.” For the past
of Erika’s Tea Room in Clermont, Florida, this relation- six years, Leila, the culinary genius, and Erika, who
ship goes beyond business and familial obligations. For manages the front-of-house, have worked together to
years, mother Leila and daughter Erika have shared the provide an English-style tea experience for patrons.
tradition of annual “mommy and me” trips, a prac- “Erika and I are a perfect team,” Leila comments.
tice they continue to observe. The crux of these trips “We are two sides to one coin. The reason we call the
consists of a well-researched visit to a new tearoom. place ‘Erika’s’ is because she is my everything.”
These international excursions, rooted in their love Guests who dine at Erika’s Tea Room can enjoy tea
and appreciation for afternoon tea, inspired the two to services, with gluten-free options available for each
migrate south from New Jersey to the Sunshine State in menu at a small upcharge. With whimsical names, such
2012, with the intent to open a tearoom of their own. as the Lady of the Lake High Tea and the Lord Montrose
“We have traveled to tearooms all over the world,” High Tea, each menu comes with the venue’s acclaimed
Erika explains. “When we started, we would travel scones, along with different assortments of savories
locally in New Jersey for special occasions, and then we and sweets.
traveled to Spain, England, Ireland . . . all places where “We are very traditional,” Leila says. “Every meal comes
we could find tearooms. Every time we travel, we pre- with a scone, tea sandwiches or quiche, a homemade
plan our tearoom visits.” soup, and then a couple of desserts with a pot of tea.”

Erika’s Tea Room offers more than just a memorable tea service.
Inside the tea room, visitors can explore a variety of novelties and tea
wares in the gift shop. (Below) Chef Leila’s remarkable scones are
available for delivery throughout the continental U.S. (Bottom) For
Leila and Erika Shanoff, tea is not only a part of their professions, but
it is also a personal passion for both mother and daughter.
When it comes to the tea beverage, patrons have an “Our goal is to share that type of mentality and
impressive selection of more than 50 teas, tisanes, and experience with everyone who comes in or takes our
chai blends. With unique options crafted by Erika and scones to go, or even ships them to a friend,” Erika says.
Leila, the collection includes flavors like Baklava, Rum- “They’re making their own memories with a loved one.”
Raisin, Pink Passionfruit Oolong, and Erika’s House .........................................................................................................
Blend Black Tea, which features a mélange of Chinese Erika’s Tea Room is located at 787 West Montrose Street,
black teas. All teas served within the locale are also Clermont, Florida, 34711. The gift shop is open Tuesday
available for purchase online. In addition to dining at through Saturday from 10:00 a.m. to 5:00 p.m., and the
Erika’s Tea Room, visitors can also peruse an assem- tearoom is open Tuesday through Saturday from 11:00 a.m.
blage of tea wares and novelties in the gift shop. to 4:00 p.m. Reservations are required. Customers inter-
During the COVID-19 stay-at-home period, Erika and ested in ordering scones can learn about flavors available for
Leila were faced with the situation most restaurants purchase and delivery through the tearoom’s Facebook page.
and businesses endured: How could they help their To make reservations or order fare, call 908-670-2305.
business survive? While they did offer to-go scones To learn more, visit erikastearoom.com.
and afternoon tea, the pair put their heads together
and produced an alternative means of providing a little
bit of teatime to customers by making their renowned
scones available for delivery across the continental
United States. Rather than offer standard scone flavors,
Leila decided to take the opportunity to tackle new and
interesting combinations to incorporate in the beloved
teatime fare. Some of her favorite creations include hot
cocoa–marshmallow, raspberry-lemonade, and crème
brûlée. In addition to a scones-only option, patrons can
also choose a themed box paired with a variety of teas.
Working together over the past several years has
only made Leila and Erika closer. Their mission to bring
people together through their restaurant, and now their
scone-delivery program, reflects their personal rapport
strengthened through their many teatime adventures.
THE FIRST-EVER
Virtual
International
Tea Festival Photograph by Lorna Reeves
Challenging times spark creative solutions. Vendors like The

Tea House (above)
Text by Lorna Reeves and Single Origin
Teas (left) will be
O
ver the last 20 years, tens of thousands of tea among the many
lovers have eagerly flocked to tea festivals all who will exhibit
across North America to sample a wide variety at the Virtual
of infusions, to purchase the best and newest accoutre- International Tea
ments, and to learn from knowledgeable tea educators. Festival, November
Sadly, the 2020 novel coronavirus global pandemic 7 and 8. Attendees
brought with it shutdowns of businesses, schools, and will be able to
large gatherings, including tea festivals. communicate with
While most organizers announced their tea festivals exhibitors during
would shutter for 2020 and hopefully reopen in 2021, the show via live
Photograph Courtesy of Midwest Tea Festival
Nicole Burriss, founder of the Midwest Tea Festival video chat.
and the Chicago International Tea Festival, and
Babette Donaldson, education director for the Chicago will be required. Swag boxes will replace the swag bags
festival and founder of what would have been the 2020 that are common at most festivals. Available for a fee
Sacramento Tea Festival, wanted to continue to build and while supplies last, the swag boxes, which will con-
on the momentum the tea festivals in which they were tain a porcelain tasting cup, various tea samples, other
involved in prior years had generated. They decided goodies, and special discounts, will be shipped to attend-
that a virtual tea festival would be a great alternative ees with delivery timed for just before the festival.
to in-person gatherings. “The educational component is very important,”
“People really want to connect, and many of these Nicole adds. While there will be free presentations and
connections are happening on social media, such as lectures, there will also be a schedule of paid classes
virtual tea chats,” says Nicole. “People are open to this.” and workshops that will require preregistration. Classes
She also notes that a virtual tea festival makes it pos- that are prerecorded or don’t have a tasting component
sible for people to participate who might otherwise not will not have a size limit, which will allow attendees to
have the time or the financial resources to travel to an register for them even once the festival has started.
in-person event. Both she and Babette are excited by “If certain teas will be sent out in advance, there will
the possibility of having instructors, speakers, vendors, be a limit and a registration deadline,” she explains,
and attendees from outside North America at this vir- adding that these will most likely be the classes that
tual tea festival. With the hours of the event set to run will be livestreamed or done through Zoom.
from 9:00 a.m. until 4:00 p.m. (Central Standard Time) Even once there is a return to in-person tea festivals
on November 7 and 8, they foresee that time zone dif- again, Nicole expects the virtual component will con-
ferences will likely be the main challenges for global tinue to be an important supplement. This way, she
participation. explains, “we can all be exposed to a lot of diversity in
The festival’s virtual vendor hall will have up to the tea world.”
50 vendors to allow for the best guest experience. .........................................................................................................
“There will be no charge to visit the vendor hall,” says To sign up for the Virtual International Tea Festival, go to
Babette, where participants will be able to interact with teafestivals.org. The cutoff date to register for some classes
vendors through live video chat, though registration and tickets is September 1, 2020, so don’t delay!

Custom Teapot Purses, Tea Wallets and Tea Cozies
Fun Tea Fabrics, Teapot Buttons & Teatime Stationary Gifts
Dr. John E. Crews

Antiques
(678)697.6070
https://drjohnecrewsantiques.com/
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Equal parts travel guide, design compendium, and tribute to heritage and culture,
Our Hearts Are in France honors and celebrates the exquisite beauty of this magical land.
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800-361-8059 victoriamag.com/france
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(Right) Rae Krol creates her charming softgoods in the
sewing room of her New Jersey home. (Below) Grandma
Rae’s most popular products include a reversible Snug-Up
Tea Cozy and a tea wallet. (Bottom) Her teapot-shaped
purses are perfect for children or adults.
Grandma Rae
Sewing the Fabric of Friendship
Text by Katherine Cloninger Ellis
G
randma Rae, also known as Rae Krol and
affectionately called “Grandma” by everyone
in her community, has been sewing since she
was a young child. Learning from her own grandmother
who migrated from Italy to America at the age of 12,
Rae quickly fell in love with the creative process that is
intrinsic to sewing.
“My grandmother lived two doors down from us. She
taught me how to sew by holding up something and say-
ing, ‘Look at it and see how it’s made,’ and then we made
it,” says Rae. “The way I learned how to sew was very
intuitive and included mostly tactile work. I really can’t
remember a time when I didn’t sew. It’s something that
is a heartbeat in me.”
In 2007, after her children were grown and after
several years of sewing items for local thrift stores and
charities, Rae decided to turn her beloved pastime into
an online business. Her company, Grandma Rae, sells
teatime fabrics, buttons, and quilts, as well as custom
tea products and gifts such as tea cozies, tea wallets,
friendship tea bags, and much more. In addition to sell-
ing colorful, handmade products, the company offers
crafting ideas, sewing tips and tricks, and a plethora of
patterns for customers to try themselves. Often enjoy-
ing a warm brew while creating her merchandise, Rae
deeply treasures both the practice of afternoon tea and
the art of sewing, and the intersection of the two tradi-
tions is evident in her work.
(Left) The Reversible Cross-Back Apron comes in
a variety of fabric options. (Below and previous
page) A unique and functional tea wallet allows
tea lovers to take their beloved blends and brews
on the go. (Bottom) The pretty Open Top Market
Tote is the perfect bag for transporting some of
your favorite things.
“If you’re not striving for perfection and you’re just

striving to sew something for the beauty of it, tea and
sewing are just perfect together. The tea reminds you
that you’re sewing because you’re just wanting to have
a good time. You’re enjoying the soothing sounds of the
sewing machine and the time of being creative,” Rae
remarks. “If you sew with that frame of mind, having a
cup of tea is perfect. It’s a beautiful combination.”
Over the years, the business—fully run by just Rae
in the sewing room of her home in New Jersey—has
become much more than an online resource for women
who love to sew, but rather a virtual oasis for people
with a common bond to come together and foster
unique friendships through the website. The site inten-
tionally does not offer a “shopping cart” feature, as Rae
wants to personally interact and get to know all of her
customers the “old-fashioned way. ”
“I know my people, and they know me. A lot of my
customers have been my customers since the beginning
and have become my friends. I make these products to
bring goodness to the lives of these beautiful women
and to encourage them along the way,” Rae notes.
Every order from Grandma Rae is sent with a
surprise in the package to encourage the customer.
Whether it’s a handwritten note, a tea wallet, or
teacup, there is always a thoughtful and unexpected
element included in every purchase. Even after the
quilt has been made and happily received or the tea
cozy has been neatly perched on the receiver’s warm
teapot, customers continue to pick up the phone and
give Grandma a ring for advice on their latest sewing
endeavor, life event, or simply, just to check in.
Grandma Rae goes far beyond a business transaction,
as people feel close to her with just one encouraging
phone call. Customers contact Rae to purchase an item
on her website but often end the conversation with a
new friendship. Perhaps, that’s why everyone calls her
“Grandma.”
.........................................................................................................
Grandma Rae’s custom tea products and gifts can be viewed
on the company website at grandmarae.com, and products
can be purchased by calling 973-664-0986.

The Perfect Bundle
Bring home the cherished tradition of afternoon tea with this beautiful collection
of hardback books packed full of recipes and ideas to plan a classy tea party!
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• Expert tips for composing your
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800-361-8059 TEATIMEMAGAZINE.COM/BUNDLE
BIG SANDY, TX 75755

CODE: TEABU20
the tea diaries
(Near left)
Granddaughter
Saedy, left,
with best friend
Brooke, right,
in cap and
gown in spite
of not having
a graduation
ceremony.
Tea for Teens in Troubled Times

Text and Photography by Suzanne Ball
I
magine finally reaching your senior year in high My china came out of hiding, along with my mother’s
school. After fall term, it should be an easy glide to lace tablecloth. I ordered two white Portmeirion teapots
the finish line: spring break, prom, senior ditch day, for the occasion.
and graduation. It should be exciting to look forward to It was a perfect afternoon. The girls were thrilled.
college. It should be . . . until suddenly it’s not. For an “Nana, I didn’t know you had such pretty dishes!”
18-year-old, there is little consolation in being a member “Look at the cute sugar cubes!”
of the historic “COVID Class of 2020.” “This feels so posh!”
My granddaughter, Saedy, seemed stoic as she For three hours, we sat, ate, and talked. We went
watched each ritual drop off the calendar, yet there was through six pots of tea. They loved everything, includ-
no doubting her sadness. When our scheduled summer ing the cucumber sandwiches, which I thought would
trip to London was canceled, she hit the wall. I decided be a hard sell. As they gathered to leave, I gave each of
that if we couldn’t get to England, then I could bring a the teenagers one of the teapots, saying, “From now
bit of England to us. on, when you make tea, you’ll remember this day.” They
I decided to plan a full afternoon tea. Formal invita- thanked me and promised they would.
tions were mailed to Saedy; her best friend, Brooke; Before the pandemic, none of us would have taken
and my daughter, Saedy’s mother. They all RSVP’d the time to enjoy each other’s company around what
with delight. might seem like an outdated tradition. Instead, it
Confession: It had been some time since I had last brought three generations together to create a special
taken an afternoon tea. I needed to brush up on the memory for two young women. We all felt thankful for
menu and etiquette, as there would be no cutting cor- this gracious pause during a troubled time.
ners. This was going to be The Real Deal. TeaTime to the
rescue—I found the classic finger sandwiches, a marvel- Suzanne Ball is a Chicago-based freelance travel writer.
ous cream scone recipe, and inspirations for fancy des- Read her travel tips and stories at TravelSmartWoman.com.
serts. Clotted cream was easier to locate than I expected.

resources for readers
COVER cup and saucer set ($13.99); Mason’s Vista Leila’s Linens 3-Ring Hammered Brass
Maryland China Pumpkin 24-ounce Brown ϐlat cup and saucer set ($10.49) napkin ring ($3.99) from Bed, Bath &
teapot ($17.50), cup and saucer ($10.95), from Replacements, Ltd., 800-737-5223, Beyond, 800-462-3966, bedbathand
and 8-inch pumpkin-shape plate ($9.50) replacements.com. beyond.com. Floral arrangement by
from Maryland China, 800-638-3880, Lindsey Harrington at Furbished Nest,
marylandchina.com. Rachel Ashwell TREASURED TEAPOT: 205-913-4841, thefurbishednest@gmail.
The Prairie tablecloth ($14.99) from PERENNIAL ADORNMENT com. Dinner plates, footed condiment dish,
HomeGoods, 800-888-0776, homegoods Pages 19–20: Frank Smith 2830 teapot spoon for condiment, cake server set, and
.com. Floral arrangement by Lindsey ($3,499); Minton Caliph ϐlat cup and sau- ice cream dish from private collection.
Harrington at Furbished Nest, 205-913- cer set ($15.99); Wallace Silver Stradivari
4841, thefurbishednest@gmail.com. teaspoon ($31.99) from Replacements, GLUTEN-FREE SCONE:
Ltd., 800-737-5223, replacements.com. FRUIT-FILLED GOODNESS
TITLE PAGE Tablecloth from private collection. Page 31: Johnson Brothers Fruit Sampler
Page 2: Paul Muller The Autumn teapot [Fall Festivity] Chantoung Charles Field footed cup and saucer set ($7.99); Mason’s
($199.95) from Replacements, Ltd., Haviland salad plate ($59.99), creamer Friarswood ϐlat cup and saucer set ($8.99)
800-737-5223, replacements.com. ($31.99), sugar bowl with lid ($69.95), from Replacements, Ltd., 800-737-5223,
Pottery Barn Classic Belgian Flax Linen and ϐlat cup and saucer set ($17.99); replacements.com. Antique amber dish for
Hemstitch table runner in Sky Blue ($59) Minton Caliph dinner plate ($79.95) cream, English Nottingham Lace platter,
from Pottery Barn, 888-779-5176, pottery from Replacements, Ltd., 800-737-5223, vase, spreaders, scone server, Apulum
barn.com. Floral arrangement by Lindsey replacements.com. Vietri Aladdin Antique dessert plates, and tablecloth from private
Harrington at Furbished Nest, 205-913- ϐlatware (color discontinued) from Vietri, collection.
4841, thefurbishednest@gmail.com. 919-245-4180, vietri.com. Napkin rings,
napkins, and tablecloth from private TEA WITH FOREST FRIENDS
MASTHEAD collection. [Autumnal Affair] Johnson Pages 32–38: Magic Cabin Woodland
Page 5: Johnson Brothers Devonshire Brothers Wild Turkeys Brown dinner Friends tea set ($49.98 for 12 pieces)
Brown Multicolor ϐlat cup and saucer set plate ($69.95) and ϐlat cup and saucer set from Magic Cabin, 888-623-3655,
($22.99); Mason’s Bow Bells Brown ϐlat cup ($33.99); Henry Alcock Manhattan Green magiccabin.com. Metlox Lotus Lime Green
and saucer set ($17.99); Mason’s Watteau salad plate ($5.99); Johnson Brothers salad plate ($23.99); Oneida Silver Chateau
Brown ϐlat cup and saucer set ($14.99); Devonshire Brown Multicolor creamer 3-piece youth set ($29.99); Pottery Barn
Johnson Brothers Autumn’s Delight ϐlat ($23.99) and sugar bowl and lid ($49.99); China Harvest Leaf salad plate ($25.99)
Oneida Silver Sheraton modern hollow from Replacements, Ltd., 800-737-5223,
knife ($8.99) and teaspoon ($19.99) replacements.com. Wood slice pedestal
from Replacements, Ltd., 800-737-5223, stand ($29.99) from World Market, 877-
replacements.com. Fino Lino Roseberry 967-5362, worldmarket.com. April Cornell
white embroidered napkin (discontinued) Mums tablecloth ($79) from April Cornell,
from Fino Lino, 800-829-3466, ϔinolino 888-332-7745, aprilcornell.com. Hearth
.com. Tablecloth from private collection. & Hand napkins ($9.99 for set of 4) from
Target, 800-440-0680, target.com. Acacia
CAUSE FOR CELEBRATION 2-tier stand and condiment bowls and
Pages 21–29: Paul Muller The Autumn spoons from private collection.
teapot ($199.95), footed cup and saucer
set ($64.95), creamer ($33.99), sugar bowl PUMPKINS APLENTY
and lid ($39.99), salad plate ($25.99), Pages 40–48: Maryland China Pumpkin
footed cream soup bowl and saucer set 24-ounce teapot ($17.50), sugar and
($69.95), 10-inch oval vegetable bowl creamer set ($15.95), cup and saucer
($59.99), 15-inch oval serving plat- ($10.95), and 8-inch pumpkin-shape plate
ter ($119.95), and handled cake plate ($9.50); 10.75-inch Simona dinner plate
($79.95); Alvin Bridal Rose sterling blunt ($11.95) and 14.5-inch sandwich tray
hollow handle knife with bolster ($49.99), ($23.95) from Maryland China, 800-638-
bar pierced individual salad fork ($79.95), 3880, marylandchina.com. Rosanna
oval soup spoon ($59.99), ϐive o’clock tea- White Collection 12-inch petal pedestal
spoon ($21.99), scalloped bowl ice cream (out of stock) from Rosanna, 877-343-3779,
fork ($89.95); JSC Golden Heirloom 10-inch rosannainc.com. Rachel Ashwell The Prairie
diameter pedestal cake stand ($69.95) tablecloth ($14.99) from HomeGoods, 800-
from Replacements, Ltd., 800-737-5223, 888-0776, homegoods.com. Jadeite buffet
replacements.com. Martha Stewart Collec- napkins ($9.99 for set of 6) from World
tion white cupcake stand (out of stock) Market, 877-967-5362, worldmarket.com.
from Macy’s, 800-289-6229, macys.com. Floral arrangement by Lindsey Harrington
Pottery Barn Classic Belgian Flax Linen at Furbished Nest, 205-913-4841,
Hemstitch table runner in Sky Blue ($59) thefurbishednest@gmail.com. Bowl for
from Pottery Barn, 888-779-5176, scones, white scalloped condiment bowl,
potterybarn.com. DKNY white napkins striped napkin, platter for savories, oval
($12.99 for set of 8) from HomeGoods, platter for sweets, and spoons for condi-
800-888-0776, homegoods.com. ments from private collection.
recipe index
27 35
Dressings & Savory Fillings Chicken-Chutney Sweets
Apple Cider Vinaigrette 43 Tea Sandwiches 26 Almond Thumbprint Cookies
Cooked Mushrooms 43 Curried Butternut Squash & with Cinnamon-Pear Jam 29
Roasted Pumpkin 43 Apple Soup 25 Chai Spice Ice Cream 29
Golden Apple & Pork Tea Chocolate-Vanilla Pinwheels 37
Glazes, Icings & Sweet Sandwiches 44 Lemony Gingerbread Cakelet
Toppings Lima Bean & Pumpkin Succotash Leaves 45
Citrus Simple Syrup 27 Baby Bells 43 Orange Cake with Orange
Lemon Glaze 45 Mini Twice-Baked Potato “Mice” 35 Buttercream Frosting 27
Meringue 47 Smoky Pimiento Cheese Tea Pumpkin Cupcakes with Molasses
Molasses Frosting 38 Sandwiches 26 Frosting 38
Orange Buttercream Frosting 27 Pumpkin Spice Alfajores 45
Scones S’mores Pudding Cups 37
Savories Black Walnut–Butterscotch Spiced Cranberry-Pear Tartlets 47
Barbecued Chicken, Mushroom Scones 42
EDITOR’S NOTE: Recipe titles shown in gold
& Cheddar Pastries 43 Date, Chive, and Parmesan are gluten-free, provided gluten-free versions
Cheesy Beef Pizza Turnovers 35 Scones 24 of processed ingredients (such as flours,
Chicken, Bacon, and Ranch Gluten-free Apple Pie Scones 31 prepared meats, sauces, extracts, and stocks)
Tea Sandwiches 35 Maple Leaf Scones 33 are used.
Lady advertisers’ index

Bedford’s
Tea Parlour & Gift Shoppe Beverly Bremmer ............... 63 Highland Gourmet Our Hearts Are in France .... 57
Celebrating 11 Years! Bradford .......................16, 62 Scones ................................. 12 Ross Simons ......................... 8
Domino’s Sugar .................. 39 Hoffman Media Books ...... 60 Secret Garden, The............. 14
Dr. John E. Crews Kensington Books ............. 10 Simpson & Vail, Inc. .......... 67
Antiques ............................. 56 Lady Bedford’s Stauer............................52, 64
Elmwood Inn Fine Teas ..... 56 Tea Parlour ......................... 65
Swans Down Cake Flour...... 4
Erika’s Tearoom ................. 14 Luzianne Tea ........................ 1
Teatime Birthdays ................. 6
Grace Tea Company ........... 56 Mark T. Wendell
Relax with friends at breakfast, lunch or afternoon tea! Tea Company ..................... 14 True Leaf Tea...................... 12
Open Tuesday-Saturday Grandma Rae ..................... 56 Virtual International Tea
Breakfast 8 a.m.-10:30 a.m.
Mid-Atlantic
Lunch & Afternoon Tea 11 a.m.-4 p.m. Harney & Sons ................... 56 Tea Association .................. 18 Festival ............................... 12
21 Chinquapin Road, Village of Pinehurst, NC Heilala Vanilla .................... 30 New England Coffee .......... 66 Visit Ireland........................ 49
910.255.0100 · ladybedfords.com · Reservations Recommended
Owner Retiring - Tea Room for Sale!

ADVERTISING
Spiced Mocha
Cozy up with your morning cup of coffee,
made even more special with warm chocolate
and the aromas of fall.
Makes 2 Servings
½ cup heavy whipping cream

1 tablespoon granulated sugar
¾ teaspoon ground cinnamon, divided
¼ teaspoon ground nutmeg
4 teaspoons chocolate syrup
1½ cups strong New England Coffee®, freshly
brewed
1. In a small bowl, beat cream, sugar, ¼ teaspoon

cinnamon, and nutmeg with a mixer at medium-
high speed until soft peaks form, about 2 minutes.
2. In each of two coffee mugs, place 2 teaspoons
chocolate syrup and ¼ teaspoon cinnamon; stir
until blended.
3. Divide coffee between mugs; stir to
combine. Top with spiced whipped cream.
Serve immediately.
Count
On
Every
Cup
newenglandcoffee.com

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ADVERTISING

Sweet Tea Mule

Makes one cocktail

The Right Tea for Iced Tea. Established in 1902.

Apple pie Tea for Teens in 76<0- ®

Troubled Times +7>-: 811 Ideas

Food styling by Erin Merhar Birthday

3 TeaTime September/October 2020

America’s Favorite Cake Flour Since 1894.

EDITOR Lorna Reeves GROUP CREATIVE DIRECTOR

CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

EDITORIAL & ADVERTISING OFFICE SUBSCRIPTION CUSTOMER SERVICE

C elebrating a birthday is a momentous

3 EASY WAYS TO ORDER

come for tea

May all your teatimes be special this autumn and always,

Lorna Reeves, Editor

7 TeaTime September/October 2020

Family Bonding Downton Abbey

by TeaTime. I believe it has brought my

new teas. I am so happy we subscribed.

Your Comments, Please

9 TeaTime September/October 2020

THE Cozy CORNER L

Traditional British Afternoon Tea Scones

11 TeaTime September/October 2020

13 TeaTime September/October 2020

ORDER ONLINE: www.TheSecretGardenTearoom.com

Oriental Beauty Evergreen Supreme China Red Oolong Organic

15 TeaTime September/October 2020

BOTANICALS known to reduce the severity and length of inﬂuenza.

17 TeaTime September/October 2020

EDUCATION Join us for Membership

Text by Britt E. Staﬀord | Photography by Nicole Du Bois

The combination of charming

Toast the birthday honoree with

1 tablespoon unsalted butter

• In a medium saucepan, melt but-

MAKEAHEAD TIP: Soup can be made

25 TeaTime September/October 2020

¾ cup (3 ounces) shredded smoked

• In a medium bowl, stir together

Citrus Simple Syrup

27 TeaTime September/October 2020

*We used Stonewall Kitchen Cinna-

Chai Spice Ice Cream

1½ cups whole milk

• In a medium saucepan, whisk

29 TeaTime September/October 2020

8 tablespoons unsalted butter, cubed, ...........................................

¼ teaspoon ground nutmeg sommelier Grandma’s Apple Pie Black Tea

31 TeaTime September/October 2020

3 cups all-purpose flour

• Preheat oven to 375°. Line

33 TeaTime September/October 2020

Caﬀeine-free infusions, such as these

35 TeaTime September/October 2020

S’mores Pudding Cups

½ cup firmly packed dark brown

37 TeaTime September/October 2020

*For gluten-free pudding cups, garnish

Pumpkin Cupcakes with

½ cup unsalted butter, softened