Inhaltsverzeichnis für Teatime Bliss 2012 in Victoria

Serenity is a solitary cup of tea; pleasure is sharing it with another.” Among all evocative words, most treasured are these: Come for tea. Inscribed by hand on the finest vellum, typed on sturdy cards, or simply spoken, this invitation prompts lovely thoughts of time cherished in the company of someone dear, tasty morsels to enjoy, and the bracing warmth of hot tea steeped to perfection and poured by a loving hand from a favorite pot into porcelain-thin cups. Tea is probably the most versatile and intriguing beverage. Its origins are rooted in ancient history; it is available in countless blends and flavors; it can be served hot or cold; it can claim medicinal properties; and it inspires tranquility and relaxation. Making tea is simple, but serving it can be…

Even little girls know that you cannot host a proper tea party without the correct accessories. From an early age, we realize there are basic necessary tea wares and that imagination will take us only so far. The experience of tea is made finer not only with pretty teacups but also with a seemingly endless supply of accoutrements. And because a complete tea service suitable for anyone past the age of 6 is hard to find all in one box, putting together a collection worthy of an adult can be intimidating. From strainers to caddies to sugar tongs, the options seem endless. But once you have the essentials in your cabinet or displayed in your dining room, the rest will fall easily into place. First and foremost, a teakettle is…

Chopped Salad Vinaigrette Makes 4 to 6 servings 2 ripe tomatoes, seeded and chopped 1 cup finely chopped seedless cucumber 1 yellow bell pepper, finely chopped 1/2 cup finely chopped black olives 1/4 cup finely chopped red onion 3 tablespoons white-wine vinegar 1 tablespoon sugar 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup vegetable oil 1 head romaine lettuce, finely shredded 1. In a medium bowl, combine tomatoes, cucumber, bell pepper, olives, and onion. 2. In a small bowl, whisk together vinegar, sugar, mustard, salt, and pepper. Slowly add oil, whisking to combine. Pour vinaigrette over vegetables; toss lightly. Cover and chill for 1 hour. 3. To serve, place beds of lettuce on salad plates, and top with vegetable mixture. Curried Cream-of-Squash Soup Makes…

Treasured friends are connected by many threads, among them, the pursuit of common interests, a reverence for tradition, and the simple pleasure of social communion. In the custom of afternoon tea, we find all these attributes; the same can be said of needlework. For our sewing-circle tea, we have created a seasonal fall menu designed to entice the palate, as well as the eye. Carrot Soup with Seared Scallops Makes 8 to 10 servings 2 slices bacon, cut widthwise into narrow strips 3 cups peeled and chopped carrot 1 1/2. cups chopped onion 2 teaspoons minced garlic 4 cups chicken stock 1 cup heavy cream 2 teaspoons chopped fresh rosemary 1 1/2. teaspoons salt, divided 1/8 teaspoon cayenne pepper 1 teaspoon lemon juice 1/2 cup grated Asiago 8 to 10…

We’ve designed a day-after-Christmas tea to honor the British custom of Boxing Day. The public holiday is devoted to the tradition of giving to community members in need. Carry on the generous spirit by encouraging guests to bring a gift or a nonperishable food item to donate. Then sit back and enjoy the company of loved ones while sampling a light and flavorful menu. Mini Herb Clafoutis Makes approximately 36 clafoutis 1/4 cup cornstarch 1 1/2. cups milk 2 large eggs 2 egg yolks 1 cup heavy cream 1/2 teaspoon salt 2 cups grated Parmesan 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh sage 1. Preheat oven to 450?. Generously grease 2 mini muffin pans; set aside. 2. In a medium bowl, combine cornstarch…

MANAGING THE MENU The heart of any get-together is always the food, regardless of the reason for the gathering. After compiling a list of invitees, pull out your favorite magazines and cookbooks, and start planning a list of treats. Opt for foods that fit your theme or that highlight the season. Will you be hosting an afternoon tea? Make a menu of light treats, including cool sandwiches such as chicken salad, cucumber, or egg salad. Although it is hard to find someone who doesn’t love a gooey hot-fudge sundae, a tea party is not usually the best setting for such a decadent, but messy, dessert. Choose seasonal fruits to serve in desserts—or alone. Also, try to include at least one item that is extra special—perhaps a dish your guests would…

A savvy hostess is keenly aware of the importance of serving teas that pair well with the various items on her afternoon-tea menu. Offering a selection, perhaps a different one with each course, allows guests to sample infusions that may not be familiar to them. It is always prudent to prepare and taste new teas a few days in advance in order to refine steeping methods and to verify that the beverages will, indeed, complement the foods you plan to serve at your gathering. Here are some guidelines for making a perfect pot of tea: START WITH GOOD WATER. If tap water is suitable for drinking, then it is suitable for making tea. If this is not the case, using bottled spring water is an alternative. HEAT THE WATER TO…

Roasted Parsnip and Garlic Soup Makes about 1 1/2. quarts 1 pound parsnips, peeled and roughly chopped 3 tablespoons olive oil, divided 3/4 teaspoon salt, divided 1/4 teaspoon freshly cracked white pepper, divided 1 cup chopped onion 1/2 cup chopped leeks, washed 2 tablespoons minced roasted garlic 2 teaspoons white-wine vinegar 1 1/2. quarts chicken stock 1 teaspoon fresh thyme 1 cup heavy cream Garnish: truffle oil and fresh thyme 1. Preheat oven to 425?. Line a sheet pan with aluminum foil; set aside. 2. In a medium bowl, toss together parsnips, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 3. Place parsnips on prepared sheet pan. Bake for 30 to 35 minutes, or until tender. Remove parsnips from oven, and set aside. 4. In a large…

Beet-Relish Endive Boats with Walnut Cream Cheese Makes about 18 boats 2 small fresh beets, stems and leaves removed 2 tablespoons olive oil 1 teaspoon salt, divided 1 teaspoon sugar, divided 2 sprigs fresh thyme 1 bay leaf 2 tablespoons water 1/4 cup finely chopped Red Delicious apple 1 tablespoon finely diced red onion 2 teaspoons red-wine vinegar 1 teaspoon raspberry balsamic vinegar 1 (3-ounce) package cream cheese, softened 3 tablespoons butter, softened 1/4 cup toasted walnuts, finely chopped 16 Belgian endive leaves (about 2 heads) Garnish: fresh thyme 1. Preheat oven to 500?. 2. In a medium bowl, toss beets in olive oil to coat; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon sugar. Place beets on aluminum foil with thyme, bay leaf, and water; wrap tightly. Place in…

NAPKINS Watch for the hostess to unfold her napkin and place it in her lap; this is a signal for guests to follow suit. If the table linens are smaller tea napkins, unfold your napkin entirely, and place it on your lap. Dinner napkins should be folded in half, with the fold facing the body. Napkins should not be placed on the table again until the end of the tea or the meal. Again, the hostess will be the first to do so, which is a silent indication that the tea has concluded. PROPER STIRRING After sugar or milk has been added to your tea, stir quietly—no clinking of the spoon against the sides of the cup. Then place the spoon on the saucer, behind the cup. As with napkins,…

Chilled Spring-Pea Soup Makes 5 servings 2 tablespoons butter 1 cup chopped onion 6 cups vegetable stock 1 potato, chopped 1 1/2. pounds green peas 1/2 cup heavy cream 2 teaspoons chopped basil 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup crème fraîche 2 teaspoons milk Garnish: 1/4 cup green peas, 1 (1-ounce) package pea tendrils 1. In a large stockpot over medium heat, melt butter, and cook onion until translucent. Add stock and potato; boil until potato is soft, about 10 minutes. Add peas, cream, basil, salt, and pepper, and simmer for 5 minutes. 2. In the work bowl of a food processor, puree mixture in batches, until a smooth, velvety consistency is reached; strain through a fine-mesh sieve. Chill for 30 minutes. 3. In a small…

Sugar Cookie Cups with Strawberry Clotted Cream Makes 24 cookie cups 1 (16.5-ounce) package refrigerated sugar-cookie dough 1 (8-ounce) package cream cheese, softened 1/2 cup sour cream 2 tablespoons strawberry extract 1/2 teaspoon vanilla extract 1/4 cup heavy cream 3/4 cup confectioners’ sugar Garnish: fresh strawberries, pink decorator’s sugar, fresh mint 1. Preheat oven to 350°. 2. Roll cookie dough into 1-inch balls. Press into bottoms and halfway up sides of 2 (12-cup) mini cheesecake pans. Bake for 12 minutes; remove from oven. In pans, mould warm cookies to form cups. 3. In a medium bowl, combine cream cheese, sour cream, strawberry extract, and vanilla extract. Using a mixer at medium speed, beat until well combined. 4. In a separate medium bowl and using a mixer at medium speed, beat…

Rosemary-Crumpet Sandwiches Makes 18 sandwiches 2 1/2 teaspoons dry active yeast 1 1/4 cups warm water (105°–115°), divided 1 cup warm milk (105°–115°) 2 tablespoons unsalted butter, melted 2 teaspoons sugar 1 teaspoon salt 3 1/2 cups all-purpose flour 2 tablespoons chopped fresh rosemary 1/2 teaspoon baking soda 1 (3-ounce) package cream cheese, softened 1 (4-ounce) package goat cheese 36 spinach leaves 12 radishes, sliced 18 slices deli-sliced ham Garnish: whole-grain mustard 1. In a large bowl, combine yeast and 1 cup warm water. Let stand for 5 minutes, then add warm milk, butter, sugar, and salt. 2. Add flour and rosemary, and stir until batter is slightly elastic. Cover with a clean, moist kitchen towel, and let dough stand at room temperature for 45 minutes. 3. In a small…