TeaTime Teatime Holidays 2020

There is something almost magical about the holiday season, and I suspect that many of us are hopefully anticipating being able to once again gather with family and friends and to bid an eager farewell to 2020. What better way to mark these various special days as the year draws to a close than with an afternoon-tea celebration? In this special issue, you will find a marvelous curated collection of menus for Thanksgiving, Hanukkah, Christmas, and New Year’s Eve, each featuring detailed recipes, along with expert recommendations on which teas to pair with each course. Our “Tea-Steeping Guide” on page 8 provides easy-to-follow steps for making the perfect pot of tea, keeping mind that not all types of tea require the same water temperature or steeping time. And if you’re concerned…

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…

Menu SCONE Sweet Potato–Ginger Scones Orange Spice Black Tea SAVORIES Cornbread Canapés with Crispy Green Beans Brussels Sprout–Pancetta Canapés with Apple Cider Gastrique Maple-Glazed Duck Sandwiches Vietnam Red Oolong Tea—Kim Tuyen SWEETS Five Spice–Pear Crisps Pecan Pie Brownie Bites Pumpkin Pie Tartlets Nepal Illam Black Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Sweet Potato–Ginger Scones Makes 20 2½ cups all-purpose flour2 tablespoons granulated sugar2 tablespoons firmly packed light brown sugar1 tablespoon baking powder1 teaspoon ground cinnamon½ teaspoon grated fresh ginger½ teaspoon kosher salt½ cup cold unsalted butter, cubed¾ cup mashed baked sweet potato (approximately 1 large sweet potato)⅔ cup plus 1 tablespoon cold heavy whipping cream, divided2 tablespoons ginger cane sugar • Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. • In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, and salt. Using a pastry blender or…

Menu SCONE Orange-Pecan Scones Organic Berry Blend Black Tea SAVORIES Bourekas Cucumber-Wrapped Smoked Salmon Tea Sandwiches Parsnip-Potato Latkes Pomegranate Green Tea SWEETS Candied Ginger and Cherry Mandelbrot Bimuelos with Lemon, Honey & Thyme Syrup Chocolate–Olive Oil Cake with Whipped Chocolate Ganache Organic Yunnan Golden Buds Black Tea Tea Pairings by Mark T. Wendell Tea Company 978-635-9200 • marktwendell.com Orange-Pecan Scones Makes approximately 9 2 cups all-purpose flour¼ cup plus 1 teaspoon granulated sugar, divided2 teaspoons baking powder2 teaspoons fresh orange zest¾ teaspoon salt½ teaspoon ground cardamom6 tablespoons cold unsalted butter, cubed½ cup finely chopped pecans, toasted⅔ cup plus 1 tablespoon cold heavy whipping cream, divided • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, ¼ cup sugar, baking powder, orange zest, salt, and cardamom. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles…

Menu SCONE Gruyère-Nutmeg Scones Palm Court Blend SAVORIES Cucumber Canapés Tarragon Chicken Salad Tea Sandwiches Smoked Salmon Tea Sandwiches with Lemon, Caper & Dill Aïoli White Christmas Tea SWEETS Mulling Spice Snowball Cookies No-Bake Maple Cheesecake Tartlets Chocolate Truffle Bundt Cake with Bittersweet Chocolate Ganache Golden Blend Black Tea Tea Pairings by Harney & Sons 800-832-8463 • harney.com Gruyère-Nutmeg Scones Makes approximately 16 3 cups all-purpose flour1 tablespoon granulated sugar1 tablespoon baking powder1¼ teaspoons ground nutmeg, divided¾ teaspoon salt½ cup cold unsalted butter, cubed⅔ cup finely shredded Gruyère cheese1 cup plus 3½ tablespoons cold heavy whipping cream, divided • Preheat oven to 400°. Line 2 baking sheets with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, 1 teaspoon nutmeg, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add cheese, stirring until combined. • Using…

Menu SCONE Snickerdoodle Scones Winter Wonderland Rooibos SAVORIES Raspberry–Cream Cheese Tea Sandwiches Peanut Butter & Jam Tea Sandwiches Mini Cheese Pizzas Sugar Plum Fairy Rooibos Herbal Tisane SWEETS Gingerbread Candy Bark Chocolate-Filled Christmas Tree Cookies Mini Snowflake Cupcakes with Vanilla-Almond Buttercream Red Velvet Cupcake Tisane Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Snickerdoodle Scones Makes 14 2½ cups all-purpose flour⅓ cup plus 2 tablespoons granulated sugar, divided1 tablespoon baking powder2 tablespoons plus 1 teaspoon ground cinnamon, divided½ teaspoon kosher salt6 tablespoons cold unsalted butter, cubed1 cup plus 2 tablespoons 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, 1 teaspoon cinnamon, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. • In a small bowl, whisk together 1 cup…