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category_outlined / Eten & Wijn
TeaTime Special IssuesTeaTime Special Issues

TeaTime Special Issues

Teatime Celebrations 2019

TeaTime Special Issues

Land:
United States
Taal:
English
Uitgever:
Hoffman Media
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12 Edities

IN DEZE EDITIE

access_time1 min.
teatime special issues

EDITORIAL EDITOR Lorna Reeves ASSOCIATE EDITOR Britt E. Stafford SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT Katherine Cloninger CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Leighann Lott Bryant STYLIST Courtni Bodiford CONTRIBUTING STYLIST Lucy W. Herndon TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Jade Sinacori, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain CONTRIBUTING FOOD STYLIST/RECIPE DEVELOPER Janet Lambert RECIPE TESTER Ashley Jones DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis ONLINE EDITOR Janece Maze DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL Alex Kolar INTEGRATED MARKETING SOLUTIONS ACCOUNT DIRECTORS Mary-Evelyn Dalton Hagan Media/Katie…

access_time1 min.
“let’s celebrate with afternoon tea!”

This wonderful invitation to commemorate any occasion simply never goes out of style. Whether it’s to mark a holiday, a birthday, a marriage, or a friendship, teatime is always the perfect time for a convivial get-together. If you’ve ever wanted to host your own celebration, this collection of 10 beautifully set tables and more than 100 delicious recipes provides plenty of yearround inspiration. In it, you’ll find delectable menus to mark a variety of occasions and seasons—Valentine’s Day, Mardi Gras, Easter, Mother’s Day, Father’s Day, and so much more, including an elegant and decadent chocolate-inspired tea for New Year’s Eve. Whenever possible, we’ve included make-ahead tips to keep food preparation as stress-free as possible. Our helpful Recipe Index on page 128 indicates which recipes are gluten-free, making it easy to accommodate…

access_time2 min.
tea-steeping guide

WATER Always use the best water possible. If the water tastes good, so will your tea. If that is not the case, then bottled spring water is a nice alternative. Heat the water on the stove top or in an electric kettle to the desired temperature. A microwave oven is not recommended. TEMPERATURE Heating the water to the correct temperature is arguably one of the most important factors in making a great pot of tea. Pouring boiling water on green, white, and oolong tea leaves can result in a very unpleasant brew. In general, use 170°-to-195° water for these delicate tea types, and always refer to the tea purveyor’s packaging for specific instructions. Reserve boiling (212°) water for black and pu-erh teas, as well as herbal and fruit tisanes. TEAPOT If the teapot you plan…

access_time9 min.
hearts-a-plentea for valentine’s day

Menu SCONE Strawberry, Lavender, and White Chocolate Scones Ceylon Highlands Black Tea SAVORIES Beet-Cucumber Heart Canapés Roasted Red Pepper Triple-Stack Tea Sandwiches Pancetta Club Canapés Tippy Yunnan China Black Tea SWEETS Dark Chocolate–Raspberry Tartlets Rosy French Macarons Strawberry Hearts Cake Valentine’s Tea Blend Tea Pairings by Simpson & Vail 800.282.8327 | svtea.com Strawberry, Lavender, and White Chocolate Scones Makes 12 2 cups all-purpose flour⅓ cup plus 1 tablespoon granulated sugar, divided2 teaspoons baking powder½ teaspoon dried culinary lavender½ teaspoon salt¼ cup cold salted butter, cubed1 cup chopped freeze-dried strawberries*1 (4-ounce) bar white chocolate*, chopped1 cup cold heavy whipping cream½ teaspoon vanilla extract • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, lavender, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add strawberries…

access_time8 min.
teatime for mardis gras

Menu SCONE Brown Sugar and Cream Cheese Scones Vanilla Black SAVORIES Dilled Crawfish Salad Tea Sandwiches Jambalaya Tartlets Muffaletta Palmiers Green Paradise Blend SWEETS Bananas Foster Tartlets Toasted Pecan Pralines Mardi Gras King Cake Manhattan Tribute Blend Tea Pairings by Mark T. Wendell Tea Company 978.635.9200 | marktwendell.com Brown Sugar and Cream Cheese Scones Makes 12 2 cups all-purpose flour⅓ cup firmly packed light brown sugar2 teaspoons baking powder½ teaspoon salt¼ cup cold salted butter, cubed3 ounces cream cheese, cubed¾ cup plus 2 tablespoons cold heavy whipping cream, divided½ teaspoon vanilla extractGarnish: turbinado sugar • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, brown sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add cream cheese, stirring to combine, but leave in cubes. • In a…

access_time6 min.
a hoppy easter tea

Menu SCONE Hot Cross Scones Rooibos Chocolate Orange Herbal Tea SAVORIES Easy Egg Salad Canapés Fruity PB&H Sandwiches Hot Ham and Cheese Finger Sandwiches Beatrix Potter’s Organic Herbal Tisane Blend SWEETS Chocolate-Drizzled Coconut Macaroons Bird’s Nests Strawberry-Ginger Roulade Carrot Cake Cupcake Green Rooibos Tisane Tea Pairings by Simpson & Vail 800.282.8327 | svtea.com Hot Cross Scones Makes 8 to 10 1½ cups self-rising flour¼ cup granulated sugar1 teaspoon ground allspice½ teaspoon ground nutmeg¼ cup cold salted butter, cubed½ cup coarsely chopped golden raisins½ cup cold heavy whipping cream1 teaspoon vanilla extract1 cup confectioners’ sugar1 tablespoon plus 1 teaspoon milk • Preheat oven to 350°. Line a baking sheet with parchment paper. • In a medium bowl, whisk together flour, granulated sugar, allspice, and nutmeg. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add raisins, stirring to combine. • In a small bowl, stir together…

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