Table of contents for Teatime Favorites 2020 in TeaTime

In these months of needful social distancing, many of us have been forced to put our tea party plans on hold. As the bans on gatherings are lifted, we find ourselves wanting to come together to celebrate with friends and loved ones around the tea table. This curated collection of 10 table settings and menus showcases some of our favorites from past bimonthly issues of TeaTime magazine. Themes range from seasonal favorites, such as springtime florals and harvest hues, to worthy causes, such as ovarian cancer. If you have always wanted to incorporate tea leaves as recipe ingredients, you’ll be delighted with “Teatime for Tea Lovers” (page 81). And if a touch of whimsy is more your style, then you’ll undoubtedly enjoy our Elvis Presley–inspired menu, which begins on page 113.…

Menu SCONE Lavender, Sage, and Sultana Scones Thailand Jian Shuan Organic Oolong Tea SAVORIES Asparagus-Omelet Canapés with Lemon-Dill Aïoli Smoked Salmon–Cucumber Bites with Niçoise Olive Tapenade Chicken Cordon Bleu Salad on Croissants Darjeeling Margaret’s Hope Estate 2nd Flush Black Tea SWEETS Chocolate Macarons Vanilla Bean Pots de Crème Lavender-Orange Cake with Blackberry Cream Victorian Earl Grey Black Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Lavender, Sage, and Sultana Scones Makes 12 2 cups all-purpose flour2 tablespoons granulated sugar2 teaspoons baking powder1 teaspoon dried culinary lavender¾ teaspoon ground sage½ teaspoon salt4 tablespoons cold salted butter, cubed⅓ cup golden raisins (sultanas)1 cup cold heavy cream, divided • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking…

Menu SCONE Cantaloupe Scones Organic Tropical Blend Black Tea (hot or cold) SAVORIES Carrot, Pineapple, and Cream Cheese Triple Stacks Caprese Canapés Beet, Cucumber, and Pita Flower Canapés Osmanthus Oolong (hot) or Iced Tea Blend (cold) SWEETS Pineapple-Coconut Bars Apricot-Thyme Shortbread Cookies Berry Creamy Matcha Roulade DiversiTea (hot or cold) Tea Pairings by Elmwood Inn Fine Teas 800-765-2139 • elmwoodinn.com Cantaloupe Scones Makes 16 2 cups all-purpose flour⅓ cup plus 1 teaspoon granulated sugar, divided2 teaspoons baking powder½ teaspoon salt4 tablespoons cold salted butter, cubed1 cup chopped dried cantaloupe*¾ cup plus 1 tablespoon cold heavy whipping cream, divided½ 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, and salt. Using…

menu SCONE Double Ginger Scones Andean Princess Colombian Black Tea Blend SAVORIES Mini Savory Mushroom-Corn Cheesecakes Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto Salmon-Chive Finger Sandwiches Darjeeling Ambootia Estate Premium Organic Black Tea SWEET Chocolate, Nut, and Goji Candies Maple Sugar Cookie Ribbons Sweet Potato–Coconut Tartletswith Sweetened Whipped Cream Nepal Silvery Oolong Kanchanjangha Organic Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Double Ginger Scones Makes 12 2 cups all-purpose flour⅓ cup organic cane sugar2 teaspoons baking powder1 teaspoon ground ginger½ teaspoon salt4 tablespoons cold salted butter, cubed3 tablespoons chopped crystalized ginger¾ cup unsweetened almond milk1 egg yolkGarnish: sliced almonds and additional crystalized ginger • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, ground…

TARTLET CRUST Asparagus-Dill Quiches 15 | Assam Tartlet Shells 87 | Fennel & Sweet Onion Quiches 51 Mini Tartlet Shells 79 | Orange-Glazed Sweet Potato Tartlets 111 Sweet Potato–Coconut Tartlets 101 | Tartlet Shells 121 Using a cutter, cut shapes from dough. Press dough shapes into tartlet pans. Trim excess dough. Using the wide end of a chopstick, push dough into indentations of pan.…

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.…

Menu SCONE Papaya-Lime Scones Gaba Oolong Tea SAVORIES Tomato-Artichoke Bruschetta Phyllo Cups Cucumber-Boursin Tea Sandwiches Roast Beef–Radish Tea Sandwiches with Sour Cream–Horseradish Aïoli First Flush Darjeeling Puttabong Estate Black Tea SWEETS Neapolitan Cheesecakes Apricot-Orange Thumbprint Cookies Coconut Cake with White Chocolate Ganache China Keemun Spring Mao Feng Tea Pairings by Grace Tea Company 978-635-9500 • gracetea.com Papaya-Lime Scones Makes 11 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder2 teaspoons fresh lime zest½ teaspoon salt4 tablespoons cold salted butter, cubed¾ cup chopped dried papaya, divided1 cup cold heavy whipping cream½ teaspoon vanilla extractLime Glaze (recipe follows) • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, lime zest, and salt. Using a pastry blender or…

menu SCONE Blueberry-Spice Scones with Vanilla Whipped Cream Edith Wharton’s Black Tea Blend SAVORIES Beet Slaw Phyllo Cups Dilly Purple Potatoes Smoked Turkey–Kale Sandwiches Organic Sweet Colombian Black Tea (Wiry 2) SWEETS Lemon Macarons Blackberry–Chai Spice Pastry Stacks Petite Caramel-Chocolate Tartlets Creamy Toasted Coconut Oolong Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com “The peacock has become one of my regular resources of inspiration from nature.”—MATTHEW WILLIAMSON, BRITISH DESIGNER Blueberry-Spice Scones Makes 22 2 cups all-purpose flour⅓ cup plus 2 tablespoons granulated sugar, divided2 teaspoons baking powder¾ teaspoon ground allspice, divided½ teaspoon salt¼ teaspoon ground cinnamon4 tablespoons cold salted butter, cubed1 cup plus 1 tablespoon cold heavy whipping cream½ teaspoon maple extract¼ teaspoon vanilla extract1 cup plus 28 blueberries, dividedVanilla Whipped Cream (recipe follows) • Preheat oven to 350°.…

menu SCONE Toffee-Pear Scones with Mock Clotted Cream Brandy Oolong Tea SAVORIES Turkey-Apple Tea Sandwiches with Cranberry Spread Olive-Cheese Puff Pastry Flowers Curried Egg Salad Triple Stacks Victorian Afternoon Black Tea SWEETS Caramel-Banana Mini Cakes Orange-Glazed Sweet Potato Tartlets Chocolate-Drizzled Peanut Butter Shortbread Autumn Cranberry Black Tea Tea Pairings by Mark T. Wendell Tea Company 978-635-9200 • marktwendell.com Toffee-Pear Scones Makes 8 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder½ teaspoon salt4 tablespoons cold unsalted butter, cut into pieces½ cup chopped dried pear⅓ cup toffee bits¾ cup plus 3 tablespoons cold heavy whipping cream, divided½ teaspoon vanilla extractGarnish: additional granulated sugar • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, sugar, baking powder, and salt, whisking well.…

CAKES Berry Creamy Matcha Roulade 67 Caramel-Banana Mini Cakes 111 Coconut Cake with White Chocolate Ganache 43 “Devil in Disguise” Chocolate Cake 122 Lavender-Orange Cake with Blackberry Cream 31 Lemon-Blueberry Cornmeal Cake 19 Lemon-Poppyseed Mini Bundt Cakes 55 Paris Tea Cakes 89 CANDIES Chocolate, Nut, and Goji Candies 101 CHEESECAKES Mini Savory Mushroom-Corn Cheesecakes 99 Neapolitan Cheesecakes 41 COOKIES & BARS Apricot-Orange Thumbprint Cookies 42 Apricot-Thyme Shortbread Cookies 65 Chocolate-Drizzled Peanut Butter Shortbread 111 Chocolate Macarons 29 Double Chocolate Blondies 54 “I Just Wanna Be Your Teddy Bear” Tuxedo Cookies 123 Lemon Macarons 78 Lemon-Tarragon Linzer Cookies 17 Maple Sugar Cookie Ribbons 101 Matcha Macarons 91 Pineapple-Coconut Bars 65 PASTRIES Blackberry-Chai Pastry Stacks 78 Keemun Éclairs 89 PUDDINGS & PARFAITS Blueberry-Basil Creamy Parfaits 54 Lemon-Vanilla Panna Cotta 17 Vanilla Bean…

Menu SCONE Lemon-Walnut Scones Cardamom Black Tea SAVORIES Asparagus-Dill Quiches Lemony Olive-Almond Finger Sandwiches Lemon-Caper Shrimp Salad Phyllo Cups Chun Mee Leaf Green Tea SWEETS Lemon-Tarragon Linzer Cookies Lemon-Vanilla Panna Cotta Lemon-Blueberry Cornmeal Cake Imperial Blend Black Tea Tea Pairings by Ahmad Tea 800-637-7704 • ahmadteausa.com Lemon-Walnut Scones Makes 9 2 cups all-purpose flour¼ cup plus 1 teaspoon granulated sugar, divided1 tablespoon fresh lemon zest2 teaspoons baking powder½ teaspoon salt4 tablespoons cold unsalted butter, cubed½ cup chopped toasted walnuts¾ cup plus 1 tablespoon cold heavy whipping cream, divided½ teaspoon lemon extract¼ teaspoon vanilla extract • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, ¼ cup sugar, lemon zest, baking powder, and salt. Using a pastry blender or 2 forks,…

Menu SCONE Citrus Scones Island Peach Coconut Green Tea SAVORIES Olive-Almond Triple Stacks Cucumber-Ham Canapés with Dijon Aïoli Fennel & Sweet Onion Quiches Vietnam Imperial Oolong Tea SWEETS Double Chocolate Blondies Blueberry-Basil Creamy Parfaits Lemon-Poppyseed Mini Bundt Cakes Lavender Lace Herbal Tisane Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Citrus Scones Makes 9 2 cups all-purpose flour⅓ cup granulated sugar1 tablespoon fresh grapefruit zest1 tablespoon fresh lemon zest1 tablespoon fresh orange zest2 teaspoons baking powder½ teaspoon salt4 tablespoons cold unsalted butter, cubed¾ cup plus 2 tablespoons cold heavy whipping cream½ teaspoon vanilla extract¼ teaspoon lemon extractCitrus Glaze (recipe follows) • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, granulated sugar, grapefruit zest, lemon zest, orange zest,…

menu SCONE Chocolate-Chai Scones Fruits d’Alsace Black Tea SAVORIES Assam-Vegetable Tartlets Deviled Tea Eggs Darjeeling-Poached Chicken Salad Sandwiches Golden Monkey Black Tea SWEETS Keemun Éclairs Paris Tea Cakes with Caramel Meringue Buttercream Matcha Macarons with Coconut–White Chocolate Buttercream Ginger’s Oolong Tea Tea Pairings by Harney & Sons 800-832-8463 • harney.com Chocolate-Chai Scones Makes 12 2 cups all-purpose flour¼ cup granulated sugar1 tablespoon baking powder1 tablespoon ground Ceylon BOP black tea leaves*1 teaspoon ground cinnamon1 teaspoon ground ginger½ teaspoon salt½ teaspoon ground cloves¼ teaspoon ground cardamom¼ teaspoon ground black pepper5 tablespoons cold unsalted butter, cubed½ cup miniature semisweet chocolate morsels1¼ cups plus 1 tablespoon cold heavy whipping cream, divided1 large egg • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together…

menu SCONE “Blue Suede” Scones Organic Texas Gold Rush Black Tea SAVORIES “That’s Alright Mama” Grilled Peanut Butter–Banana Tea Sandwiches “Hunk of Burning Love” Pork Tenderloin Canapés with Memphis Barbecue Sauce “King Creole” Catfish-Slaw Canapés Organic Wuyi Rock Oolong Tea SWEETS “Rock-A-Hula Baby” Pineapple-Coconut-Macadamia Tartlets “Devil in Disguise” Chocolate Cake “I Just Want to Be Your Teddy Bear” Tuxedo Cookies Organic Bikini Peach Body Black Tea Tea Pairings by True Leaf Tea Company 713-218-6300 • trueleaftea.com “Blue Suede” Scones Makes 11 2 cups all-purpose flour1 tablespoon granulated sugar2 teaspoons baking powder½ teaspoon salt⅛ teaspoon ground black pepper4 tablespoons cold unsalted butter, cubed½ cup dried blueberries⅓ cup blue cheese crumbles1 cup plus 1 tablespoon cold heavy whipping cream, divided • Preheat oven to 350°. • Line a rimmed baking sheet with…

COVER Mottahedeh Imperial Blue flat cup and saucer; Ceralene Blue Carnation teapot with lid; Fostoria June Topaz-Yellow water goblet from Replacements, Ltd., 800-737-5223, replacements.com. TITLE PAGE Page 2: 222 Fifth Peacock Garden salad plate, creamer, sugar, and Eliza Teal teapot; Wedgwood Ulander Gold peony footed cup and saucer set, and Ulander Powder Turquoise dinner plate; Tiffin-Franciscan Melrose water goblet; Wallace Silver Sir Christopher flatware 5-piece place setting from Replacements, Ltd., 800-737-5223, replacements.com. Metallic studded place mat from Z Gallerie, 800-908-6748, zgallerie.com. Gold woven sheen table runner from Pier 1, 800-245-4595, pier1.com. MASTHEAD Page 5: Hutschenreuther Revere footed cup and saucer from Replacements, Ltd., 800-737-5223, replacements.com. Sugar cubes from Chambre de Sucre, 714-220-1916. Tea strainer and spoons from private collection. EDITOR’S LETTER Page 6: Vintage velvet dress from Salvato Collection, etsy.com/shop/salvatocollection. TEA-STEEPING GUIDE Page 7: Mottahedeh Tobacco Leaf teacup and saucer set, covered sugar, and creamer from Mottahedeh, 800-443-8225, mottahedeh.com. LEMONY TEATIME LUNCHEON Pages 9–20: Mottahedeh Blue Lace service plate; Imperial Blue salad/dessert plate…