TeaTime Holiday Teatime 2021

The holiday season will soon be here, and we are excited to share a plethora of pleasing tea party ideas for an array of celebrations. From Thanksgiving to Hanukkah and Christmas to New Year’s Eve, this eclectic curated collection of menus in our special issue features detailed recipes and expert recommendations on which teas to pair with each course, as well as information on where to source them. Our helpful “Tea-Steeping Guide” on page 8 provides easy-to-follow steps for making the perfect pot of tea, keeping in mind that not all types of tea take the same water temperature or steeping time. By popular demand, we’ve included a menu designed especially for those who follow a low-glycemic diet as well as another one that is tailor-made for vegans. And if…

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 stovetop 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 you…

Sweet Potato–Pecan Scones Makes approximately 12 These plump scones get their wonderful seasonal flavors from beaten sweet potato, toasted pecans, and a couple of pinches of ground ginger. 1 cup chopped peeled sweet potato2 cups all-purpose flour⅓ cup plus 1 teaspoon granulated sugar, divided2¼ teaspoons baking powder½ teaspoon fine sea salt¼ teaspoon ground ginger4 tablespoons cold salted butter, cut into pieces¼ cup coarsely chopped toasted pecans½ cup plus 1 tablespoon cold heavy whipping cream, divided½ teaspoon vanilla extract • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • Place sweet potato in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce heat to a gentle boil. Cook until sweet potato is tender when pierced with a fork, approximately 10 minutes. Drain well. • In a large…

Apricot, Chocolate & Walnut Scones Makes 9 to 11 The candied flavors of dried apricot and semisweet chocolate pair wonderfully with bits of toasted walnut that are incorporated into the dough of these scones. For a festive look, be sure to use a Star of David–shaped cutter. 2½ cups all-purpose flour¼ cup granulated sugar2½ teaspoons baking powder½ teaspoon fine sea salt½ cup cold unsalted butter, cubed¾ cup finely chopped dried apricots⅓ cup finely chopped walnuts, toasted and cooled⅓ cup miniature semisweet chocolate chips1 cup plus 1 tablespoon cold heavy whipping cream, divided1 large egg½ teaspoon vanilla extract • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture…

Orange, Pecan & Pear Scones Makes 9 Gentle notes of cardamom and cinnamon perfectly complement the fresh orange zest, bits of ripe Packham pear, and toasted pecans in these sweet scones. 2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder1 teaspoon fresh orange zest½ teaspoon fine sea salt½ teaspoon ground cardamom⅛ teaspoon ground cinnamon¼ cup cold unsalted butter, cubed2 tablespoons finely chopped pecans, toasted1 cup cold heavy whipping cream, divided½ ripe but firm pear*, peeled and diced (¼-inch)Garnish: sparkling sugar • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, orange zest, salt, cardamom, and cinnamon. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs. Add pecans, stirring well. Gradually add ¾ cup cream,…

Sugar-free Almond Scones Makes 12 Replacing granulated sugar with a diabetic-friendly alternative allows guests to enjoy these delightful scones that pay homage to classic almond sugar cookies. 2½ cups all-purpose flour⅓ cup granulated sugar substitute*2½ teaspoons baking powder¾ teaspoon fine sea salt½ cup cold unsalted butter, cubed¼ cup toasted sliced almonds½ cup whole milk2 large eggs, lightly beaten, divided1¼ teaspoons ginger paste1 teaspoon vanilla extract¾ teaspoon almond extract12 whole blanched almonds • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar substitute, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Gently stir in sliced almonds until incorporated. • In a medium bowl, whisk together milk, 1 egg, ginger paste, vanilla extract,…