Table of contents for Holiday 2004 in TeaTime

I love the excitement and flurry of activity that surrounds the Christmas season. When the last morsel of Thanksgiving turkey is gone and the pumpkins have been removed from the porch, we turn our attention to the promise that is Christmas. There is such a sense of anticipation—having our children home for an extended visit, receiving once-a-year cards from long-distance friends, and sharing a warming cup of tea with those nearby. What better way to begin the celebrations than to host a festive tea for your neighbors? We’ve included a special food feature designed to help you plan a holiday gathering to celebrate the spirit of community in your neighborhood. We collected many of our favorite recipes, chosen for taste appeal and ease of preparation, and gathered in the dining room…

Consider the teapot pictured above. If you look closely, you’ll notice a nick on the rim, a blemish so imperceptible it almost goes unnoticed. To some, the chip in the china renders it worthless. To others, however, the small imperfection is a badge of honor—one that tells us this nineteenthcentury teapot has been oft-used, well-worn, and much-loved. In deciding how you feel, remember the words of Nobel Prize winner Ernst Fischer, who said “imperfection is the greatness of man.”…

Be very, very careful what you ask for at the Windsor Court Hotel in New Orleans, because odds are, you’ll get it. When music legend and devoted vegetarian Sir Paul McCartney stayed there, he asked for, and received, a specially prepared meatless feast, served in his luxury suite. When Luciano Pavarotti was a guest, the 15 meticulously arranged pillows the famed tenor requested ensured a comfortable night’s sleep. The antique books admired by then-President Bill Clinton in 1998, Der Weltkrieg 1914-1918 and Henry Clay, Life Speeches, were packed onto Air Force One for his reading enjoyment. At the Windsor, such service is the standard, says assistant manager Clive O’Donoghue. Billing itself as a sort of English oasis in the Big Easy, service is not only rendered well at the Windsor,…

Indulge your true love with heart-shaped scones, caramel-filled chocolate muffins, and comforting chicken soup. First Day of Christmas Partridge in a pear tree Heart-shaped pear scones with cranberry curd send season’s greetings to one and all. PEAR SCONES Makes 30 scones 1/2 cup pear, shredded 2 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 cup sugar 1/2 teaspoon ground ginger 2 tablespoons margarine, cold 2 tablespoons butter, cold 1/2 cup buttermilk 1 tablespoon sugar 1. Preheat oven to 400°. Spray baking sheet with cooking spray. 2. In food processor, shred pear and set aside. Combine flours, baking powder, baking soda, sugar, and ginger in food processor. Add margarine and butter by pulsing machine on and off, until mixture has a cornmeallike…

To many in the tea industry, Rooibos is a bit of an upstart. Debate rages about the health benefits associated with its consumption, and more importantly, many ask, should the South African up-andcomer dare to call itself a tea? “It’s not a tea, it’s an herbal tisane,” says Mike Harney, vice president of Harney and Sons Tea, which sells Rooibos. “A tisane, by definition, does not actually come from a tea plant. But it has many positives—many people love the flavor; it is caffeine-free and loaded with antioxidants.” Just how many antioxidants and what kind, however, remains to be seen. Already scientists in Japan, South Africa, and other countries are providing at least some of those answers. And while the research is promising, the jury is still out on whether…

Christmas is just about as unselfish as a holiday can get. It gives more than it takes every year, leaving in its wake a whirlwind of parties, people, and presents. These good times imprint themselves on our memories like snapshots, allowing us to recall at will the spirit of joy and generosity that Christmas seems to bring out in everyone. And not only is the season one for spiritual renewal, it is also a time renew old ties. In a world that is fueled by the maxim “faster, better, and more,” we tend to drop in and out of each other’s lives. Busy schedules, busy lives often prevent the easy affirmations and exchanges of friendships, and even the neighborly “how-do’s” that take place over our garden hedges with those who…

Marie Antoine Careme rose from the chaos of change following the 1792 French revolution to become the founding father of modern pastry. This legendary chef who cooked for Napoleon, the Romanovs, and the Rothschilds introduced the world to the puff pastry swan filled with creme patisserie and gros meringue—the first piped meringue. It is a testament to his craft that many of Careme’s architectural pastry pieces survived him. There is no doubt that Careme’s influences endure today in the individual styles and creations of three award-winning confectionery artists of the twenty-first century: François Payard, Sylvia Weinstock, and Colette Peters. Each has a great passion for the craft, and it shows in the creativity of their work. Born in Nice, François Payard is a third-generation French pastry chef. François cultivated his…

Mrs. Cratchit wouldn’t have thought twice about serving Tiny Tim a figgy pudding if she’d known about the pumpkin bars served at Civil-La-Tea in Gettysburg, Pennsylvania. In fact, Scrooge himself would have smiled after the first bite. “They taste like pumpkin pie—only better,” says Pat Hartman, the tearoom’s owner. “We only serve them during the fall and winter months, when they are often a featured sweet on our menu. Everybody is disappointed if we don’t have them. They’ll say, ‘Where are those pumpkin bars?’” Pat says the cake mix called for in the recipe adds a warmth of flavor and richness of texture, while the cloves, cinnamon, and nutmeg tickle the nose as well as the tastebuds. “I love to smell them cooking; the fragrance is so cozy. When they’re…

Q How do I graciously handle a tea bag, sugar in wrappers, and milk in disposable plastic containers? A When the tea bag is served with a small teapot of water and a cup and saucer: Remove the tea bag from its wrapper, place it in the teapot of water, and allow it to steep until it reaches the strength you prefer. After three to five minutes, pour a small amount into your cup to test the strength. Fold the tea bag wrapper and place it next to the saucer holding the teapot. If you simply can’t bear to look at it, fold it and slide it under the saucer holding the teapot or your cup. When ordering tea, you may ask your server if the hot water will be…

Aptly named, the Royal Tea served at Windsor Court Hotel in New Orleans is no mere serving of beverage and biscuits. It is, simply put, a sanctuary for the soul. “I would say our tea is on par with the best in the world,” says Clive O’Donoghue, assistant general manager for the Windsor Court. And teatime is a subject in which he is well-versed. Not only has Clive worked for some of the world’s finest luxury resorts—including the Four Seasons—but as his dulcet accent indicates, the British hotelier was raised in a country where afternoon and formal teas are national pastimes. “Teatime at the Windsor Court Hotel is a beloved tradition for both locals and visitors from around the world. The refined elegance and sumptuous fare make for the ultimate…

You know the look. That look. The look a person gets on their face just seconds after they’ve opened a tin full of holiday cookies, the expression that comes as the fragrance hits home. They close their eyes, smile, and take it all in—sweetly paralyzed by the lingering perfume of butter and vanilla. Yummy. Buying a gift? Too easy. Baking a gift? That takes time—and love—and the people on the receiving end know the difference. This year, set aside an afternoon or two to make something really special for your friends and loved ones. Bake up a few batches of not just cookies, but memory-makers. When you tell them they were made with love, they’ll know you mean it, and will remember you with every wonderful bite. ORANGE SLICE COOKIES…

Technically speaking, Miss Mable’s Tea Room is not a secret. Just a mile or so before drivers veer off onto exit 172 on U.S. Interstate 40, highway signs announce that both downtown Dickson and Miss Mable’s are but a short drive away. Also, tea-related Internet websites are filled with chatter about the Tennessee tearoom, which is gaining a draw amongst teatime finders and seekers. But once you step inside the 1897 Victorian home that houses Miss Mable’s, understanding begins to dawn: This is a place for girls, like the kinds of secret clubhouses constructed, once upon a time, of sheets and chairs in our living rooms. Behind those thin walls, lit by flashlights or candles, and fueled by giggles and bowls of popcorn, bonds were forged, and oaths of sisterhood…

The Occasion Ladies (and a scant few gentlemen) from all over the Birmingham area gathered at Shades Valley Presbyterian Church on September 24 and 25 for the Salvation Army Women’s Auxiliary Tea & Treasures at the Marketplace. In addition to four separate afternoon teas, the two-day event included fashion shows and a bazaar with everything from baked goods to jewelry. New to this year’s event, seminars with local gardening experts covered such topics as “Adding Color to Winter Gardens” and “A Step-by-Step Guide to Flower Arranging.” The annual affair, held for the first time last year, helps raise funds that allow the Women’s Auxiliary to support the Salvation Army’s outreach programs. According to committee member Cindy Scarborough, last year’s tea raised more than $20,000 for the Salvation Army. Although the…