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    47 views100 pages

    Teatime 2021 Volume 18 No 03 Mayjune

    Uploaded by

    Anastasiia Savenkova

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    © All Rights Reserved
    Download as PDF or read online from Scribd
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    of 100
    foes TEAROOMS ¢ FOOD ° TEA * TABLE SETTINGS RU aed #1 TEA oengeee e y rn Perfect Summer #4 ~ TEA PARTIES! ws ¢ Mother's Day ¢ Weddings ° Babies —_ i, Great Places for Renting wii i TEATHEMED : VINTAGE Mat WEDDINGS -=_CHINA. Are ONS A CN a a SMTA VAIN Eyl Va he iH a Ny if I Neath om a believer in the power of prayer. Years: oy P sick. Family, friends, and even strangers lifted me up to God in prayer as I went through mony surgeries and treatments. ne ‘One day, a woman named Angie, whom | had never met before, told me that she had prayed daily, i for me for a year. She went on to share that she kept a prayer bowl, and each day, she'd ask the ae Lord's blessing on the people who were in need at that time. I decided to create a distinctive prayer bowl for myself and a few others, and with that, PrayerBowls were born. ail I : Visit PrayerBowls.com | to purchase one of Ht these heartfelt gifts. 3 ek Reon Cmbellishments 13 Necessary Things: Fantastic Favors ‘Though gifs for guests 15 Our Favorites: Hot or Cold Best-loved infusions 20 Treasured Teapot: Coming into Bloom Spode's Statford Flowers diligence 25 Here Comes the Bride Afternoon tea before she says, “Ido.” 35 A Baby Reveal Buffet-style afternoon tea 49 Mother's Day Tea Tohonor her 61 Gluten-free Scone: A Burst of Lavender Honey, eream cheese, and lavender TeaTime My ane 2021 Shnfusions ie 2 i 8 Depart ents 17 The Perfect Cup: 7. Come for Tea ‘The Perfect Temperature for Anote from the editor Enjoying a Cup of Tea ‘Best practices 9 Dear TeaTime Letters from readers 64 The Tea Experience: To Sip and To Hold 11 Tea Events Calendar Wedding venues with notable vents in May and june tea services 73 Falling in Love with Tea A wedding planner’ story 77 Rentable China for Afternoon Tea and More ‘Seven companies for vintage teawares 95 Resources for Readers Essential information 97 Advertisers’ Index A guide to supporting companies 97 Recipe Index Helpful directory of featured foods 87 SerendipiTea Celebrating 25 years i ON THE 90 The Red Bird ae -Hearrfelt poem by Sally Boyd Long Spode Stand 91 Romance of Tea: lowers teapot and Catherine & Ned Heagerty — sapsar payer ‘The love story of Silk Road Teas pees In fomn O Haan 94 The Tea Diaries: Food stingy ‘The Mysterious Brew cai ee One reader'sdiscovery of Pu-erh tea Coun Bord PREORDER Now! la ag ahaa ‘ Comin _ Deon! QB rimming with dainty food on red stands, Come for Tea, the newest book from the editors of TeaTime, includes all-new table settings and menus for the five most-celebrated special occasions forafternoon tea—Valentine’s Day, Easter, Mother's Day, Thanksgiving, and Christmas. An & la carte section features favorite and best recipes for scones, savories, and sweets for creating your own afternoon-tea menu. Bring home the cherished F tradition of afternoon tea with aly this beautiful 136-page hardcover oe book complete with professionally tested recipes with beautiful color photography. It is sure to become a favorite, FROM Y WAYS TO ORDER Corer nie EDITOR Lorna Reeves Jane Petigrew, James Norwood Prat, Bruce Richardson ASSOCIATE EDITOR Britt Craword SENIOR COPY EDITOR Rhonda Lec Lother Katherine Cloninger Elis Mac Jamieson senior pHorocRapHeR John O'Hagan PHOTOGRAPHERS Jim Bathe, Stephanie Welbourne Stecle elisa McDaniel ‘Clark Densmore DIGITAL MEDIA anxerine pinEcTOR Kristy Hacrison MARKETING COORDINATOR Hannah Crowe ONLINE EDITOR Janece Maze DIGITAL DESIGNER Stephanie Lambert Katie Guasco [AL, AR, LA, MS, TX] ‘Mary-Evelyn Dalton [DC, KY, MD, Kathy Gross [F1.GA,NC, NY, Kevin Masse CA, CT, MA, ME, NH, NY,OR, Rl, VT] Christy Chachere Lohmann [AL, AR, LA, MS, TX] DIRECT RESPONSE Hagan Medin/Katie Hagan TeaTime EDITORIAL crovr cRearive o1RecTOR Desnna Rippy Gardner Teighann Lot Bryant SENIOR STHUIST Sidney Bragiel st¥uists Courtni Bodiford, Lily Simpson, Derothy Walton TEST KITCHEN DIRECTOR Laura Crandall 000 STYUsTSIRECIPE DEVELOPERS Kathleen Kanen, Megan Lankford, Vanessa Rocchio Becca Cummins, Lesh Rasbury ADMINISTRATIVE Indy Brown azeaby IPOIRECTOR Matthew Scott Holt beater rroctanunacen AuIanve sssTanB ORAL INTEGRATED MARKETING SOLUTIONS MARKETING MANAGER Lindsay Jones Emons Samantha Sullivan ‘GRAPHIC DESIGNER Kile Pinter Teramitancewih avers pac 8 418995 hm ‘CHAIRMAN OF THE BOARDICEO Phyllis Hoffman DePiano PRESIDENTICOO Eric W. Hoffman velcro Tim Moore ‘Greg Bagh VPrDIGITAL MEDIA Jon Adamson EDITORIAL & ADVERTISING OFFICE 1900 international Puck Drie, Ste umningham, AL 35243 (ea) 11-955, 'PRESIDENTICCO rian Hart Hoffman Brooke Michael Ball VPISHELTER CONTENT Cindy Smith Cooper VPIADVERTISING Kate Guasco, SUBSCRIPTION CUSTOMER SERVICE Haran A Manage My Subscript: hllmanmedia.com/ecre (200) 234-023, eaimenagaciecom &/worldtea conference+expo LEARN MORE (5 July 14-16, 2021 Colorado Convention Center | Denver, CO BLENDING GENERATIONS, TRADITIONS AND THE FUTURE OF TEA Deli leeeel uy # | © | @worldteaexpo oy come for ‘Those of us who truly love tea as a beverage would find it difficult to even imagine a day going by in which we would not partake of the wonderful elixir. And when a happy occasion such as a wedding, a baby shower, or Mother's Day comes along, afternoon tea seems like the perfect means by which to celebrate. As you peruse this early summertime issue, you'll find beautiful table settings, tasty recipes, and expert tea pairings to inspire you to host a teatime for a bride-to-be (page 25) or to honor the motherlike figures in your life (page 49). You'll also find clever ways of revealing through tea fare the gender of a soon-to-be-born child in our charming afternoon tea that begins on page 35. Ifyou've always wanted to host a tea party but found you lacked the necessary china, you might be intrigued by the prospect of renting vintage teawares from any of the seven companies Katherine Ellis writes about in the article that begins on page 77. Britt Crawford profiles six charming venues—some on the East Coast and some on the West Coast—that combine weddings with afternoon tea in “To Sip and to Hold” on page 64. Contributing editor and widely acknowledged tea sage James Norwood Pratt returns with another installment of his column ‘The Romance of Tea, introducing us to Catherine and Ned Heagerty of Silk Road Teas (page 91). We mark the 25th anniversary of SerendipiTea, founded by Linda Villano and her late husband, with an article that begins on page 87. These are just a few of the many stories in this issue that truly celebrate the love of tea in all its wonderful iterations. June is National Iced Tea Month, so in Our Favorites (page 15), we highlight flavored teas that work equally well hot or cold. While most of the tea I drink is hot, when I do make iced tea, I usually do so with the cold-brew method. It’s one of the easiest methods for making iced tea, but it does require a bit of advance planning. In a pitcher, simply place in an infuser basket 3 grams (approximately 1 heaping teaspoonful) of loose-leaf tea for every 8 ounces (1 cup) of cold water. Cover the pitcher, and place it in the refrigerator for at least 6 hours. Remove the infuser basket. Serve the tea cold (with or without ice) with simple syrup on the side for sweetening to taste, if desired. I learned from Taiwanese tea importer ‘Thomas Shu that high-quality oolong teas work especially well in this cold-brew method and make fabulous alcohol substitutes for toasting the special moments of life. Cheers! Cong Fes Lorna Reeves, Edi Hoos 7 aime May/hne 2021 ROSS+SIMONS fabulous jewelry & great prices for more than 65 years Our two-tone Byzantine bracelet is a jewelry box essential Handcrafted in sterling silver with the warm touch of 14kt yellow gold stations, our classic Byzantine style shows off modern sophistication. The versatile two-tone design makes this the perfect accessory to match with any ensemble and stack with your favorite bracelets. mI29, Plus Free Shipping Sterling Silver and 14kt Yellow Gold Byzantine Station Bracelet 7" length. %e" wide. Lobster clasp. Also available in 8" $149 Shown larger for detail. ar (ayn An Irish TeaTime “Thank you for the Irish issue. [love Ireland and was thrilled to see an entire issue focused on that beautiful island. The Irish people are so kind, and they love their tea!” DORIE RAYBUCK via website “How exciting it was when the first- ever Irish issue arrived in my mailbox. Iwas elated to see Ashford Castle featured. Ithas been on my bucket list for years, Last year, Iwas able to visit Ireland and stay at Ashford Castle. tis a magical place! Your article brought back fond memories ofhaving after noon tea and the castle, Thank you!” FRANCES LAMPARTER via email “Lwas so excited to see the Irish issue of TeaTime. "Ihe Tea Experience on ‘The Emerald Isle’ was a lesson in history. The photos in the magazine are breathtaking, ‘the Valentine's Day ‘Claddagh Tea’ was a cherry on top of my Irish Cream! Thope you will consider having this Irish issue annu- ally. Thank you for such a lovely and comforting magazine to look forward toeach issue.” MARILYN COLLINS via email Missing Recipe “ello, just wanted to let you know thaton page 59 ofyour March/April 2021 edition, the Lemon Glaze recipe for the Mini Lemon Bundt Cakes} is missing. Either that, or I just missed it, which isa distinct possibility. " int cook via Facebook Dear Kim, You didn’t miss the recipe for the Lemon Glaze—we did! We certainly apologize for that omission. As soon as we realized it, we posted the recipe to our website, teatimemagazine.com, but we'll print it here, too. Lemon Glaze Makes approximately 1¥ cups 4% cups confectioners’ sugar, divided 6 tablespoons plus 2 teaspoons fresh lemon juice + Ina medium bowl, whisk together 4 cups confectioners’ sugar and lemon juice until smooth. Add remaining Ye cup sugar, whisking until smooth, (Mixture will be thick.) Use immedi- ately. For better control, place Lemon, Glaze in a squeeze bottle before apply- ing it to cakes, z G “My daughter introduced me to this product. and now... order two tins whenever possible. Just the right amount for breakfast with a cup of tea. The texture and the amount is just right. Highland scones make every breakfast a treat!” ELAINE Virginia Beach, Virginia HIGHLAND GOURMET =SCONES#® (205) 991-0442 | highlandgourmet.com (© arigtiandgourmetscones @ TEA PAIRING Peach Bralée Black Tea yj Old-Fashioned Chocolate Sauce Makes 14 cups This isthe chocolate sauce that Eastport, Maine, bake shop owners Jacobia “Jake” Tiptree and Elie White put into small jars with The Chocolate Moose labels on them to _glveas gifts. So delicious, no one ever guesses how easy it isto make! ounces unsweetened chocolate, chopped 2 tablespoons butter, 1 cup granulated sugar Ye cup water Yeteaspoon vanilla extract + Inthe top of a double boiler over simmering water or in a heavy-bottom saucepan, melt together chocolate and butter over very low heat. irin sugar and ¥ cup water. Add vanilla extract, and continue stirring over low heat until the sauce thickens, 30 to 40 minutes. And that’s it! You can spoon some of this chocolate sauce over a scoop of strawberry or vanilla ice cream as soon as it’s done, just to make sure it tuned out okay. [ABOUT THE AUTHOR: Sarah Graves is the USA Tocay best sling author of the Death by Chocolate fetes, the Home Repairs Homicide Mysteries, and the Lizle Snow suspensenavels, Much lke Jake Tite the leuth who stats in her cazy mysteries, ves in a200-year-old house in Eastpor Maine. When she's not caoking er baking something delectable or wrting about), she tends a huge garden or shovels snewy, depending upon the season, Vist hero ranGraves2011 ebook ABOUT THE BOOK Set in the remote island fishing village of Eastport, Maine, the Death by Chocolate Mystery series by Sarah Graves features Jake Tiptree and Ellie White, best friends who solve murders while running their chocolate-thered waterfront bakery, The Chocolate Moose. The series isa luscious spin-offof Graves’ USA Today best-selling Home Repair Is Homicide series set in thesame seaside town. where the author also lives—and offers ‘adelicioustwist on beloved characters from the Home Repair series. In the fourth instaliment, Death by Chocolate Snickerdoodle, Jakeand Elie are all fired up fr Eastports Annual Cookie ‘Baking Contest, but when a cunning Lller anda devasting ve shreaten to ravage the quaint town, the wo must dip {nto another investigation before all they love goes up insinoke. For more cozy mysteries, visit KensingtonCozes.com. eae i Derby Hat Day Tea Party 1:00 a.m. 1:30 p.m. & 4:00 p.m Jane's Tea House Haddon Heights, New Jersey Don your finest and frilliest hat to honor the 147th Kentucky Derby. ‘While the race is usually commemo- rated by toasting with mintjuleps, atoast with freshly brewed tea isa ‘wonderful alternative. This themed tea party will include a pot of hot tea, assorted tea sandwiches, a scone, and collection of delicious desserts. To reserve your spot for this event or to learn more, call 856-508-0080 or visit Janesteahouse.com. ‘The Hobbit 11:00 a.m, 1:30 p.m. & 4:00 p.m. ‘Shakespeare's Corner Shoppe San Diego, California ‘Tolkien fans can venture to Shakespeare's Corner Shoppe to enjoy an afternoon tea that would ‘make any hobbit proud. This feast at the Shire will include trivia on the popular book, and each ‘guest will receive a gift of Bilbo's Hobbit Blend Tea. To see the menu. orlearn more about this event, which costs $43.95 per person, visit sandiegoafternoontea.com. To reserve your spot, call 619-683-2748. ould ike to publicize a tea event in nt date to teatim Saat LI teatime Mayune 221 Children’s Mother's Day Tea 30 & 4:30 p.m. Ocean House Watch Hill, Rhode Island The young and young at heart are invited to partake in a whimsical tea party complete with tea cakes, snacks, and assorted sweets. Moms, grandmas, aunts, and all women ‘of honor will enjoy the interactive ‘event, which includes a special performance, and will create lasting memories for all attendees. Tickets for this event, which cost $55 per adult and $35 for children ages 40 12, are required and can be purchased at aceanhouseevents.com. Princess Tea Party 1:30pm Henderson Castle Kalamazoo, Michigan ‘Where is the most fitting place for a princess to attend a tea party? Why, ata castle, of course! Little princes and princesses are invited to tea atthe historic Henderson Castle, where diners will enjoy tea, treats, dancing, stories, activities, and a tour of the venue. To purchase your ticket for this event, which costs ‘$29.99 per person, orto learn more about this royal gathering, visit hendersoncastle.com. ur area, please seni haf ot 30 English Afternoon Tea Edition 2:00 t0 5:00 p.m. Inspire Café Dubuque, lowa Indulge in the relaxing experience that is afternoon tea at Inspire Café, ‘This special tea service will be pre- sented to guests on a three-tiered stand brimming with toothsome fare, along with a potoftea. And you don't need to leave the kids at home, Children ages 4 to 12 years old can enjoy the perfect Little Prince & Princess Tea. To reserve your table or learn about pricing, call 563-583-8338, ‘Tolearn more information about the event, visit inspire-cafe.com. 13 Summer Fun Afternoon Tea 11:00 asm. & 1:00 p.m Oatlands Historic House & Gardens Leesburg, Virginia ‘Welcome the glorious summer season with a special tea menu comprised. of finger sandwiches, traditional English scones, madeleines, and other desserts, All of this will be served along with the historic site's signature Oatlands tea blend. Learn more about this event ($60 per adult and $45 per child ages 12 and under) by calling 703-727-0670 or visiting ‘oatlands.org, es 3 Park One of the Absolute Best Cozy Mystery oeries.” —BOOK RIOT “Genteel southern charm and murderous mayhem.” —KIRKUS REVIEWS Available now - For wholesale orders, call 1-800-753-3000 Family-Owned and -Operated, Traditional English-style Tea Room, Homemade Scones, Sandwiches, Quiche, Desserts, and High Tea ‘SPECIAL OFFER: Tea Set includes: teapot, creamer, sugar, 2 cups and saucers plus sugar packet holder with 6 caramelized pear scones and FREE shipping. Fantastic Favors Commemorate a celebratory afternoon tea with these thoughtful gifts for your beloved guests Text by Katherine Cloninger Elis, Novel Idea & Keep track of your page-turning progress with this charming and customizable Tea Party Bookmark. ($20.50 for set of 10, etsy.com/shop/OnTheWingsPaperie) 4 Stylish Accoutrement ‘With its gently curved handle, this beautiful stainless-steel tea scoop is useful not only for measuring loose-leaf tea, but also for holding \ steeped tea bags. ($7.95, harney:com or 898-427-6398) Floral Flair & Pretty teapot favor boxes will delight guests Zz when filled with favorite teas, assorted candies, and dainty treasures. ($22.80 for set of 24, kateaspen.com or 833-415-1219) Golden Teatime > Steep teas effortlessly with this beautiful, leaf-adorned infuser, perfectly designed to brew a single cup. (89, davidstea.com or 855-702-3006) Best Wishes ® Send kind greetings to loved ones with these artful notecards by Laura Leeder Serene Scents & appropriately titled English Fog soap, made with ground Earl Grey “AWarm Welcome tea leaves, is fragrant with notes of bergamot, Tea. ($6 each or $30 clove, and ylang-ylang flowers. for 6, lauraleeder.com) ($8, shopwillowandbirch.com or 607-538-3014) 13 teatime May/tune2 SIULIK IROAID THAS RARE AND ARTISAN TEAS 415 458 8624 + SILKROADTEAS.COM POLITE SOCI Online Presentation Beginning Etiquette Tea Etiquette The Story of Tea S& (25 cach Latest Book Included when vou sign up! [ener ere ree ee reer Founder & Director The gift of tea will keep mom feeling special forever. PoliteSocietySchool.com BMP@PoliteSocietySchool.com PoliteSocietySchoo}, blogspot.com www.tgtea.com 360,929.3820. teatinemagecinecom 14 Toast a happy occasion with these flavored blends that are equally delightfiul served hot or iced. Ongamie Texas Gold Rush Dragonfruit Rooibos SIMPSON & VAIL | svtea.com TEACUP: Hammersley Ham? Pieces of apple and mango blended with hibiscus and orange blossoms give this rby-hued caffeine free infson a frit forward taste with asweet finish’ —cowrtn Bede sist Organic Texas Gold Rush TRUE LEAF TEA | trueleaftea.com TEACUP: Lynmore Romance “sprinkled with safflower, cormflower and marigld the leaves ofthis mild black tea prodicea perfect balance of rity and floral notes” — wt camor assoc ctor Organic Berry Blend MARK T. WENDELL TEA COMPANY | marktwendell.com TEACUP: Roslyn Set Romonce “the long nish ofthis smooth black teas loaded with the marvelous tasteofrspberres, blucherres, and strawberries” Long Island Strawberry THE TEA SHOPPE | theteashoppewv.com TEACUP: Hammersley Grandmother Roe “studled with bits of dried strawberries and papaya, this green teayieldsa silky brew busting with great rit Mayor? telah Blueberry Black Tea OLIVER PLUFF & COMPANY | oliverplutficom TEACUP: Hammersley Howard Spraps “Thsrefreshing back ea blend, flavored bythe eponym fruit sa delightful beverage to enjoy iced during ho summer lays —atherine is orale Front Porch Special PIPER & LEAF TEA COMPANY | piperandleat.com TEACUP, Royal Chelsea Moss Rose “Afyouenjoy Earl Grey, you love the classe bergamoc taste, accompanied by hints of spearmint and jasmine, of thisatter- ‘noon pick.me-up"—saoe ter, dese posta manager Goblets, teacups ana saucers pletured ave avilabefrom Replacements, Lid, 800-737-522, eplacements.com. Goblet partern information appearson page 95. teatinemagazinecom 16 aaa The Perfect Temperature for Enjoying a Cup of Tea Text and Photograph by Bruce Richardson san increasing number of tea drinkers keep Neste te thine noo the day, a common question has arisen: How do keep my tea hot? Tadmit that I don’t have that problem, because my tea disappears so quickly that it doesn’t have time to cool before fill the cup again. But many consumers might be considering the purchase ofan electric cup or mug warmer. There are numerous choices on the market, with some high-end cordless models priced as high as $125, I decided to conduct an experiment to judge the optimum temperature for enjoying the tea in my cup, I steeped three teas—Keemun black, Sencha green, and blueberry fruit infusion—for 5 minutes, poured the hot tea into an 8-ounce mug, and took a sip once every min- ute as the liquid cooled. Dedicated tea drinkers will not be surprised to learn, there is an optimum temperature at which all these teas release theit peak flavors. ‘The black tea and fruit infusion were both steeped with boiling water, which cooled to 170° after a 5-minute steep ina small teapot. After allowing the tea to cool for 1 minute in the mug, the temperature had decreased to 160° (too hot to drink). At2 minutes, the temperature ‘was 155° and still undrinkable. It took 3 minutes for the black and fruit teas to cool to a drinkable temperature of 150°, still too hot for most tea drinkers. After 4 minutes in the cup, the tea was 147° and at the top end of my perfection scale. ‘These two teas continued to be quite good until the 7- to 8-minute mark. At that point, the temperature had. cooled to 135°, and the tea in the cup was beginning to taste tepid. At 10 minutes and 130°, [needed a warm-up pour from the teapot. At 16 minutes and 121°, Iwas ready to oss the tea and start over. The Sencha green tea trial delivered similar results Remember that green tea should be prepared with water no hotter than 175°. After a 5-minute steep, the Sencha entered my mug at 150° and was ready to drink. Itremained at optimum flavor for 4 minutes. This tea began to fall from my favor as the temperature dropped below 140". After 15 minutes in the cup, the tea reached, a very tepid 112° and the end of its goodness. 17 teatime Mayne 2021 \ For me, the optimum temperature to enjoy these three teas was between 140° to 150° or 1 to 7 minutes in an unheated mug. ‘There is one warning to keep in mind. The Interna- tional Agency for Research on Cancer has stated that beverage temperatures of 150° or higher can increase esophageal cancer risk. The agency's research (based on men) suggests that drinking very hot liquids could double the risk of developing this cancer due to the potential damage and burning caused to the throat. ‘Are you still considering buying a mug warmer? It might be prudent to drink your tea within 5 or 6 min- utes after pouring, Save that $125 to buy good tea! ‘TeaTime contributing editor Bruce Richardson is Master Tea Blender at Kentucky Elmwood Inn Fine Teas and coauthor of ‘The New Tea Companion, available at elmwoodinn.com. TeaTime Marketplace i ay Ne a) at Seneca Center Over 180 Teatoam Sewes. Aeron T heteashoppewecom 1 Con Cole Terie Monzantown, WV 265 304-413-0890 info atheteashoppewu.com MARK T. WENDELL TEA COMPANY TEA TOVERSIGIFT BOX Includes: 2.02 Green Tea, 202 Black Tea, 207 Herbal Tea, Large Cantle Heart Infuser, “Perfect Cup of Tea” Spoon & Tsac Tea Filters us online to place your order to ¢ T IT FOR rey ane M21 14-A Craig Road, Acton, Massachusetts 01720 3 9. 9 6 ne docket ‘$56 RETAIL VALUE (ONLINE ORDERS ONLY - CODE EXPIRES 6/30/2021) www.marktwendell.com 18 Choose from Gluten Free available farden (fp shoppe The Secret G Tea Café & Gift ena feed Coming in floral illustrations and gilt trim on white bone china make Spode’ Stafford Flowers teapot a necessity for a table transitioning from spring to summer. 1986, Spode introduced the aureate designs of Stafford Flowers, adding tothe manufacturers already impressive selection of dinnerware and teatime accoutrements. After nearly three decades, Spode ceased production on the pattern. However, the assemblage of various ‘blooms spotlighted on each piece—inspired by botanical prints from the 1790s—makes Stafford Flowers. timeless motif that can be displayed and utilized for afternoon tea evermore. The collection features glistening, gold trim to frame the floral vignette on each bone china piece, such as the purple campanula, orbellflowers, and blue penstemon shown on each side of the short and stout teapot. ——, ‘he gilded edges and blue flora . illustrated on Stafford Flowers elevates a table set in blue-and- white for an elegant tea party, ¥ ‘especially when paired with alto teacups and saucers and Norfolk Blue dinner plates by Coalportand Tara flatware , by Reed & Barton. Additional blossoms on Spode's Maritime Rose bread and buster plate and . Wedgwood's Charnwood add ops ofpink that stand out against this classic color scheme. 21 teatime Mayfune 2021 * Create a pictorial garden or teatime with aD Uo the ornate imagery on Safford Flowers teapot, creamer, teacups, saucers.and salad plates, along with the additional posies ‘emblazoned on Paragon’sCountry Lane dinner plates. The brilliant white handles on Vietrs Aladdin flatware add panache tothe table when set against pink napkins and an teatinemagazinecom 22 Or CH AUS CL Ror Rae i eae ee ana Williamsburg Inn. Experience all things lavish in luxurious comfort eR PN ee Pc eS Elegance Package consisting of an extravagant stay at the Williamsburg Inn, up to two complimentary Colonial Williamsburg length-of-stay admission tickets, a $100 resort credit", and a Ce en UCU ne ee aD ee eR Tey Car POR ee OCC ® rae ee a eg as eA ee “Resort Credit has no cosh value and must be used in Wl for each sty. Credit is applicable foward the following services: Golden Horseshoe Golf rounds, Spa of Colonial Williamsburg services and treatments, al Colonial Witiamsburg restaurants and taverns. Stay dates May 1, 2021, through July $1, 2021, based on availabilty, not valid with other discounts or offers. Must book atleast $ days in advance and 2-night minimum stay is requied. Perey. a ee ee ee eee eT eee eee eee ee er NY ‘iyling by Courtn Bocford anil Simpson Food Stying by Megan Lankford Recipe Development by igiria Hombuctle Shower the bride before her upcoming wedding day with a gathering of her beloved friends and family around a resplendent table set for a lively afternoon tea. Raspberry-Orange Scones Makes approximately 10 scones Experienced scone-makers tend to shy ‘away from using fresh raspherries, as they know how difficult itcan be to work with that tasty frutt, which can so easily discolor the baked goods. This recipe, however, provesitcan be done successfully. The key isto use firm rasp: berries and to break them into pieces gently before incorporating them into the dough. 27 TeaTime May/fune 2021 2% cup all-purpose flour ‘YS cup granulated sugar 1 tablespoon baking powder ‘teaspoon fine sea salt 8 tablespoons cold unsalted butter, cubed ‘cup whole milk. ‘tablespoon fresh orange zest ‘Yateaspoon vanilla extract 6 cup fresh firm raspberries, gently broken into large pieces “There is only one enpinen i tas Ue ‘ to love and be love. + Preheat oven to 375°. Line a rimmed baking sheet with parch- ‘ment paper. «+ Ina large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs, + In.a medium bowl, whisk together milk, orange zest, and vanilla extract. Add to flour mixture, stir- ring gently until incorporated. Add raspberries, stirring very gently until incorporated. Working very gently, bring mixture together with hands until a dough forms. + Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 6 to 7 times. Using rolling pin, roll out dough toa 1 inch thickness. Using a 24-inch round cutter dipped in flour, cut 10 scones from dough, rerolling scraps no more than once. Place scones 2 inches apart on prepared baking sheet. + Bake until edges of scones are lightly golden, 16 to 18 minutes. Let cool on baking sheet for 5 minutes. Transfer scones to wire racks. Let cool completely. RECOMMENDED CONDIMENTS: Devonshire Cream Oxange Marmalade TEA sommelier <=” Toast the quest of honor with these flavorful selections from fine tea purveyors. SCONE COURSE: TheTea Shoppe’ Oolong Orange Blossom Tea theteashoppewv.com + 304-413-0890 SSAVORIES COURSE: ‘Mark. Wendell Tea Company's ‘Apricot Black Tea ‘marktwendellcom + 978-635-9200 SWEETS COURSE: Erika’sTea Rooms Strawberry Champagne WhiteTea ‘erkastearoom.com + 908-670-2305 Chutney Ham Salad Tea Sandwiches Makes 28 Major Greys chutney isa spicy, vinegar based condiment tradition- ally made from mangoes. Here, it adds delighaful sweetness and a marvelous {flavor boost to classic ham salad. 1 cup diced smoked deli ham slice (approximately 6 ounces) 1 tablespoon finely chopped onion ‘tablespoon finely chopped celery 1 tablespoon finely chopped red bell pepper ‘4 cup plus 1% tablespoons mayonnaise, divided 1¥stablespoons Major Grey's mango chutney Yatablespoon plus %s teaspoon fresh lemon juice divided 44 teaspoon dry mustard ‘4 teaspoon salt, divided 1Astlices very thinly sliced white bread + In the work bow! ofa food pro- cessor, pulse ham until very finely chopped. + In.amedium bowl, stir together ham, onion, celery, bell pepper, 1¥ tablespoons mayonnaise, chut- ney, ¥ teaspoon lemon juiice, and 4s teaspoon salt until combined. + Ina small bow, stir together remaining %4 cup mayonnaise, remaining ¥% tablespoon lemon juice, and remaining“ teaspoon salt until combined to make an aioli, Spread a thin layer of aioli onto each bread slice. Spread a thick even layer of ham salad onto aioli side of 7 bread slices. Top each with a remaining bread slice, aioli side down, to make 7 whole sandwiches. + Usinga serrated bread knife in a gentle sawing motion, trim and discard crusts from each sandwich to make a perfect square, Cut each sandwich diagonally into 4 equal t angles. Serve immediately, or cover with damp paper towels, place ina covered container, and refrigerate for a few hours until serving time. Tea ime May/une 2021, jummer Squash Tartlets Wales 2 Squash and zuechini have never looked prettier than when sliced into ribbons and rolled up to form the rosettes that top the pine nut filling of these savory tartlets. 1 cup pine nuts, lightly toasted vscup grated Parmesan cheese 1 clove garlic, peeled and chopped ‘teaspoon salt, divided 1 teaspoon freshly ground black Pepper, divided 1 (14.1-ounce) package refrigerated Piecrust dough (2 sheets) ‘1 medium-large zucchi ‘1 medium-large yellow squash 2tablespoons olive ol, divided ‘tablespoon fresh lemon juice + Preheat oven to 375°. Spray 12 (2%-inch) fluted tartlet pans with cooking spray. « In the work bow! of food pro- cessor, combine pine nuts, cheese, garlic, teaspoon salt, and % tea- spoon pepper. Pulse until a fine paste forms. + Ona lightly floured surface, unroll dough. Using a 34-inch round cut- ter, cut 6 rounds from each dough sheet. Transfer each round toa prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Using a fork, prick bottom of dough in each tartlet pan a few times, Place tartlet pans on a rimmed baking sheet Freeze for 15 minutes. + Spread 1 tablespoon pine nut paste into bottom of each prepared tartlet pan, + Using a vegetable peeler, cut very thin ribbons of zucchini and yellow squash, (Trim ribbons as necessary to remove any seeds.) + Starting at one end, tightly roll up yellow squash ribbon. Place rolled up yellow squash at the end of a zucchini ribbon, and tightly roll up bon, encasing squash. roll, Press roll into pine nut filling in bottom of a prepared tartlet pan. Using desired pattern, wrap yel- low squash and zucchini ribbons around roll in center of tartlet pan to create a rosette, pressing gently (filling to secure. Repeat with remaining yellow squash and zue- chini ribbons and tartlet pans. Place prepared tartlet pans on a rimmed baking sheet. + Brush vegetables lightly with 1 tablespoon olive oil. + Bake until tartlet crusts are golden brown, 18 to 20 minutes. Let cool on a wire rack before carefully remov- ing tartlets from pans. Serve at room temperature within 2 hours. + Just before serving, in a small bowl, whisk together remaining. 1 tablespoon olive oil, lemon juice, remaining ¥ teaspoon salt, and remaining ¥ teaspoon pepper until combined. Drizzle over tartlets. MAKE-AHEAD TIP: Pine nut paste can bbe made 5 days in advance, stored in an airtight container, and refigerated until needed, Crab and Corn-Stuffed Cherry Tomatoes Wakes24 Cajun seasoning anda splash of rice ‘wine vinegar and fresh lemon juice spice up the fresh and gluten-free ingredients that fll these petite toma- toes. They are so delicious guests will defintely want more than one. 1 ear fresh corn, shucked 11(8-ounce) container jumbo lump crabmeat, picked free of shell V’Atablespoons fresh lemon juice Yetablespoon rice wine vinegar Ystablespoon chopped fresh chives Ya teaspoon Cajun seasoning 24 cherry or grape tomatoes Garnish: fresh chives + Bring a medium pot of water to boil over high heat. Add corn and boil until cooked, approximately 5 minutes. Remove corn from pot and let cool completely. Using a sharp knife, cut corn kernels from cob. + In.a medium bowl, gently stir together corn kernels, crab, lemon juice, vinegar, chives, and Cajun seasoning. Cover and refrigerate to let flavors meld, at least 1 hour and up to 1 day. + Using a small, sharp, serrated knife, cut off top third of each tomato. Using a small melon baller or straw- berry huiller, remove seeds from tomatoes to make cups. Trim a thin slice from bottom of each tomato cup to make them stand evenly. + Divide crab mixture among tomato cups. + Garnish with chives, if desired, Serve immediately. teatinemagazinecom 30 Butter Mint Hearts Makes approximately 48 Honor the upcoming nuptials of the ‘guest of honor with heart-shaped, peppermint flavored confections that can be easily tinted with gel food color ing to correspond to the wedding hues orto the bridal tea décor. ‘Ya cup unsalted butter, softened 4% cups confectioners’ sugar 1 tablespoon heavy whipping cream teaspoon warm water Ya teaspoon vanilla extract 1% teaspoon peppermint oil Green gel food coloring + Line 2 rimmed baking sheets with parchment paper. + Ina large bowl, beat together but- ter, confectioners’ sugar, cream, and 1 teaspoon warm water with a mixer, starting at low speed and gradually increasing to medium, until light and fluffy. Add vanilla extract and peppermint oil to mixture. Beat at medium speed, gradually increasing to high speed, until mixture is well combined. Add desired amount of green gel food coloring to mixture in bowl. Beat until color is well blended. + Place 2 parchment paper sheets ona flat surface. Divide butter mix- ‘ure in half, Place each half of butter mixture on a parchment paper sheet. Using a rolling pin, roll each half to a %-inch thickness. Using a 1¥-inch heart-shaped cutter, gently cut as many shapes from butter mixture as possible, rerolling as necessary. Using an offset spatula, transfer heart-shaped mints to pre- pared baking sheets. Let dry at room temperature for 12 hours. Place in a covered container, and refriger- ate for up to 5 days. Serve cold or at room temperature, White Chocolate- Strawberry Truffles Makes approximately 24 Freeze-dried strawberries give the ‘creamy center ofthese truffles an intense fruity flavor ina delightful twist on the classic pairing of straw- berries and chocolate for the finale of afiernoon tea. Ys cup plus 2 tablespoons freeze-dried strawberries, divided tablespoons unsalted butter, cut into 4 pieces 2 cups white chocolate chips", divided % cup heavy whipping cream % teaspoon salt Garnish: crumbled freeze-dried strawberries and fine Himalayan pink salt + Using a spice or coffee grinder or a mortar and pestle, grind % cup freeze-dried strawberries until very fine. Crumble remaining 2 table- spoons strawberries. + Ina medium microwave-safe bowl, combine butter, I cup white chocolate chips, cream, and salt. Microwave in 30-second intervals until melted, stirring between each interval. Add ground strawberries and crumbled strawberries to white chocolate mixture, stirring until evenly combined, Let cool for 20 minutes. Cover with plastic wrap and refrigerate until mixture begins to thicken, 2 to 3 hours. « Line a rimmed baking sheet with parchment paper. + Using a levered I-teaspoon scoop, portion strawberry mixture and roll into balls. Place on prepared baking sheet and freeze until ready to use, at least 30 minutes, + Inthe top of a double boiler over simmering water, melt remain 1g 1 cup white chocolate chips over medium-low heat, stirring frequently. Transfer melted choco- late to a shallow cup or small bowl, being careful not to get water in chocolate or it will seize. + Working quickly with one straw- berry ball ata time, use 2 forks to dip balls into melted chocolate, letting excess drip back into bowl, Return coated balls to baking sheet. While chocolate is still wet, garnish with additional crumbled freeze-dried strawberries and pink salt, if desired. Let truffles sitat room temperature until set, approximately 30 minutes. Store in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 30 minutes before serving. We used Ghirarelt, We did not have satisfac ‘ory results with Nestlé Tol House morsels 32 Lemon Cakes Makes 12 Topped with stunning edible flowers, these cover worthy cakes offer the bbold and refreshing taste oflemon in each bite, %4 cup unsalted butter, softened 114 cups granulated sugar 3 large eggs, room temperature 1 tablespoon fresh lemon zest 2 teaspoons fresh lemon juice Ya teaspoon vanilla extract Ys teaspoon lemon extract, 2% cups cake flour 2 teaspoons baking powder ‘4 teaspoon baking soda ‘% teaspoon salt 34 cup whole milk Lemon Buttercream (recipe follows) Garnish: organic edible flowers* Preheat oven to 350°, Line a 174x114 -inch rimmed baking sheet with parchment paper and spray with cooking spray. + Ina large bowl, beat together butter and sugar with a mixer at high speed until light and fluffy, approximately 3 minutes. Add eggs, one at atime, beating well after each addition. Add lemon zest, lemon juice, vanilla extract, and lemon extract, beating until incorporated. + In.amedium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to but- ter mixture, alternately with milk, beginning and ending with flour mixture, beating well after each addition. Pour batter into pre- pared baking sheet. Using an offset spatula, spread batter evenly in bak- ing sheet. Tap baking sheet several times on countertop to reduce air bubbles in batter. + Bake until a wooden pick inserted near center comes out clean, 13 t0 15 minutes. Let cake cool completely in baking sheet. Freeze for 1 hout. + Using a 2-inch round cutter, cut 2A circles from frozen cake, discard- ing scraps. Let cake rounds thaw completely. + Place Lemon Buttercream in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a buttercream rosette onto 12.cake rounds. Top each with a plain cake round. Pipe a buttercream rosette onto the top. + Garnish with edible flowers, iff desired. “Weused viola fom Gourmet Sweet Botanicals 800-981-7540, gourmetsweetbotanicalscom. Lemon Buttercream Makes 3 cups nd top. ing for our stacked Lemon Cakes. ‘cup unsalted butter, softened 394 cups confectioners’ sugar 2 teaspoons fresh lemon zest 2 teaspoons fresh lemon juice Yateaspoon lemon extract 1% teaspoon vanilla extract «+ Inallarge bowl, beat butter with a mixer at medium speed until creamy. Gradually beat in confectioners’ sugar, lemon zest, lemon juice, lemon extract, and vanilla extract, starting at low speed and gradually increasing to high, until combined and fluffy. Use immediately. 33 TeaTime May/fune 221 ( onan i ene Aa ‘The announcement of a forthcoming baby’s gender calls for a celebratory tea with a buffet full of appetizing and inviting fare, including sweets with hidden blue or pink fillings that will reveal if a boy or a girl is on the way. TEA sommelier <3 Makes 12 While bold, flavorful scones can be a welcome commencement for afternoon tea, there is beauty ina simple pastry, especially when served with Devonshire cream and a pair of flavorful jams. ‘Those who think the baby will bea boy ‘might enjoy eating these scones with adollop of blueberry jam, while those who think the baby will bea girl might opt for rose petal confit 2% cups all-purpose flour ‘cup granulated sugar 2% teaspoons baking powder Ys teaspoon fine sea salt 4 tablespoons cold unsalted butter, diced 34 cup plus 1 tablespoon buttermilk, divided large egg, lightly beaten 1 tablespoon vanilla bean paste + Preheat oven to 375°. Line a rimmed baking sheet with parch- ment paper. + Ina large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. + Ina medium bowl, whisk together % cup buttermilk, egg, and vanilla bean paste. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture ‘together with hands until a dough forms. + Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a floured 2-inch round cutter dipped in flour, cut 12 scones from dough, rerolling scraps as needed. Place scones, evenly spaced, on prepared baking sheet.

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