TeaTime November - December 2008

As the year draws to a close, I’ve been thinking this is an especially wonderful season because we have two occasions for celebrating family and friends. I have a reminder on my November calendar to start preparing early for Thanksgiving and Christmas so that when the holidays arrive, I will be ready with food, decorations, and gifts. With proper planning, I’ll have a lovely meal ready for Thanksgiving; I will mail the Christmas cards for timely delivery; and by December 23, I’ll be ready to await the return of my loved ones from across the country for a joyous Yuletide reunion. TeaTime’s Boxing Day Tea plans and menu, found on page 42, will provide the focus for a gathering on December 26. After enjoying a personal celebration of the holidays, we will…

Q I have inherited my grandmother’s beautiful three-tier tea tray. I have such fond memories of teas at her home when I was a child and would like to share this experience with my own grandchildren when they visit during the holidays. Is there a proper way to place food on a three-tier tray? A This is a kind and loving way to share treasured memories, as well as create a family tradition with a new generation. There is indeed protocol for using a three-tier tray. The lower level holds the first foods to be eaten, the finger sandwiches and savories. The middle level holds the scones and breads. The top level holds desserts and sweets, the foods eaten last. Q What sort of tea service should I use when hosting a…

for the home Giving gifts to loved ones embodies the true spirit of the holiday season, and finding something special often requires much thought. Let our list of favorites be your guide to choosing just the right token to show your love this Christmas. for the table for the hostess…

November 5 A CHARMED TEA Renaissance Vinoy Hotel St. Petersburg, Florida Finesse your “charm quotient” at the legendary Renaissance Vinoy Hotel while partaking in a delicious Afternoon Tea. Learn proper tea etiquette with expert Priscilla Murtha while enjoying tasty tea sandwiches, scones, and desserts by the hotel’s renowned pastry chef. Each guest will receive a Swarovski-crystal teapot charm to remember the afternoon. For more information, call 727-894-1000. 27 THANKSGIVING TEA 11a.m. to 5:00 p.m. The Palm Court at The Drake Hotel Chicago Located on Chicago’s Magnificent Mile, The Drake Hotel is a lovely respite from the bustle of Thanksgiving Day. If you need pampering after preparing the big dinner, Afternoon Tea at the Palm Court at The Drake is a relaxing way to spend a few hours. A harpist adds to the serene setting. For more information or to make reservations,…

Q: Your new book revives and preserves many beloved recipes from landmark eateries and noted chefs. How did you decide what to include and what to omit? A: My most important criteria in the selection process was that each dessert actually be worth “finding” and bringing back. Many recipes are lost for good reason. Each dish had to taste fabulous (or be tweaked to taste fabulous) for today's eater. In addition, the publisher wanted narrative. No recipe could be included that did not have a real story to go with it. This eliminated a huge number of delicious dishes and made my job a bit easier. There was also the space constraint—no more than seventy-five recipes, and those had to be more or less equally balanced among the various types of desserts,…

All too oft en, we hear something plain described as “vanilla,” but there’s a reason that its pure, aromatic flavor is considered the most popular in the world. The spice, carefully cultivated and harvested for thousands of years in tropical climes, packs a rich, warm flavor that enhances almost any ingredient. Though vanilla is usually associated with desserts, the complex essence that comes from the spindly beans and fragrant extract is bold enough to stand on its own in many different applications, including savory foods. Grown on a vine that produces beautiful, milky white orchids, the vanilla bean is the second-most expensive spice in the world behind saffron. Split and scraped or steeped in a warm liquid, the beans themselves offer the truest flavor, while the miniscule seeds lend the characteristic…