Victoria Teatime Bliss 2022

Dear Friends Do you remember the first time you had a grown-up tea? I was with a friend at The Drake Hotel in Chicago. Although it was June, and summer in the South, the weather outside felt like March, with blustery winds off the lake that chilled us. We had made a dash to a clothing store to purchase sweaters, and when we returned to the hotel, the idea of hot tea appealed to both of us. In the quiet of the dignified Palm Court, we enjoyed a lavish assortment of scones, sweets, and savories that culminated with a second pot of tea and delicate puff pastry swans. That experience remains the benchmark to which I compare teas I prepare and serve in my home. I find it so helpful to have at…

“FOR YOU SEE, EACH DAY I LOVE YOU MORE TODAY MORE THAN YESTERDAY AND LESS THAN TOMORROW.”—Rosemonde Gérard recipes Creamy Chicken Morsels in Beggar’s Purses p.11 Makes 30 beggar’s purses ¼ cup olive oil, divided2 tablespoons butter1 cup chopped fresh mushrooms½ cup chopped onion½ teaspoon minced garlic½ teaspoon salt¼ teaspoon ground black pepper1 (8-ounce) package cream cheese, softened1 cup chopped cooked chicken30 wonton wrappers¾ cup chicken brothGarnish: blanched chives* 1. In a large sauté pan, heat 2 tablespoons olive oil and butter over medium-high heat until butter is melted. Sauté mushrooms and onion until lightly browned, about 6 minutes. Add garlic, salt, and pepper; cook for 1 minute, stirring constantly. Add cream cheese, stirring until melted. Add chicken, mixing until combined. Remove from heat, and let cool for 5 minutes. 2. To assemble, brush edges of…

“WHO CAN RESIST THE FEELINGS OF HOPE AND JOY THAT ONE GETS FROM PARTICIPATING IN NATURE’S REBIRTH?”—Edward Giobbi recipes Peach and Nutmeg Scones p.21 Makes approximately 12 2 cups all-purpose flour¼ cup sugar2 teaspoons baking powder½ teaspoon salt¼ teaspoon ground nutmeg4 tablespoons butter, cold and diced1 (6-ounce) package dried peaches, chopped⅔ cup plus 2 tablespoons heavy whipping cream, divided½ teaspoon vanilla extract½ teaspoon almond extract⅓ cup slivered almonds 1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in peaches. 3. In a small bowl, combine ⅔ cup cream, vanilla extract, and almond extract; stir into flour mixture. 4. On a lightly floured surface, roll dough to a ½-inch…

recipes Traditional Scones p.29 Makes 12 2 cups all-purpose flour2 tablespoons sugar2½ teaspoons baking powder½ teaspoon salt¼ cup cold unsalted butter, cut into pieces1¼ cups heavy cream1 teaspoon vanilla extract 1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, combine flour, sugar, baking powder, and salt; mix well. Using a pastry blender, cut in butter until crumbly. Add cream and vanilla extract, stirring with a fork just until combined. 3. Shape dough into a ball. On a lightly floured surface, knead 4 to 5 times or until smooth and elastic. 4. Roll dough to a 1-inch thickness. Using a 2-inch round cutter, cut scones from dough. Place on prepared baking sheet. Bake until tops are medium brown, 18 to 20 minutes. Let cool on a wire rack. Serve…

“AND EACH FLOWER AND HERB ON EARTH’S DARK BREAST ROSE FROM THE DREAMS OF ITS WINTRY REST.”—Percy Bysshe Shelley recipes Basil-Lemon Scones p.37 Makes 9 2 cups all-purpose flour3 tablespoons sugar2 teaspoons baking powder½ teaspoon salt1 teaspoon fresh lemon zest4 tablespoons cold unsalted butter3 tablespoons finely chopped fresh basil⅔ cup plus 1 tablespoon cold heavy whipping cream, divided¼ teaspoon vanilla extract¼ teaspoon lemon extractLemon curdDevon cream 1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in basil. 3. In a small bowl, combine ⅔ cup cream, vanilla extract, and lemon extract. Add to flour mixture, and stir until mixture is evenly moist. (If…

“TO SIT IN THE SHADE ON A FINE DAY AND LOOK UPON VERDURE IS THE MOST PERFECT REFRESHMENT.”—Jane Austen recipes Salmagundi on Crostini p.47 Makes 18 crostini ¼ cup mayonnaise½ teaspoon Dijon mustard1 teaspoon fresh chopped tarragon¼ teaspoon ground black pepper1 teaspoon white wine vinegar⅛ teaspoon salt18 toasted French bread rounds1½ cups baby arugula8 ounces deli-sliced smoked turkeyGarnish: micro arugula 1. In a small bowl, combine mayonnaise, mustard, tarragon, pepper, vinegar, and salt; set aside. 2. Spread a thin layer of mayonnaise mixture onto each crostino. Top with arugula and turkey. Garnish with micro arugula, if desired. Serve immediately. Virginia Ham Biscuits with Pepper Jelly p.47 Makes 16 2 cups self-rising flour1 teaspoon salt½ cup shortening½ to ¾ cup milk½ pound Virginia ham, sliced1 (10.5-ounce) jar red pepper jelly 1. Preheat oven to 425°. Lightly grease a baking sheet. 2. Place…