TeaTime TeaTime Favorites 2018

As I sip a cup of tea and think about all the wonderful food and tea pairings in this special issue, as well as the beautiful table settings for each of our afternoon-tea themes, the tune and words to the song “My Favorite Things” from The Sound of Music cheerily dance around in my head. A shimmering silver-and-white Christmas gathering begins the issue, followed by a dainty one well-suited to Valentine’s Day. Continuing on through the seasons, there are eight more teatimes appropriate for celebrating birthdays, holidays, and the joy of friendships. Our marvelous collection of 125 recipes for scones, savories, and sweets is sure to delight any of the guests who have tea with you. They will be especially impressed when you serve seemingly endless pots of perfectly paired and…

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 Butter-Pecan Scones White Christmas Tea SAVORIES Cauliflower Soup Savory Mushroom Cheesecakes Seared Scallop Canapés Dark Pearl Oolong SWEETS Triple Chocolate–Hazelnut Cake Squares Chocolate-Rosemary Shortbread Cookies Tea-Infused Tartlets with Fresh Fruit Holiday Herbal Tea Pairings by Harney & Sons 800-832-8463 • harney.com Butter-Pecan Scones Makes 10 ⅓ cup unsalted butter2 cups all-purpose flour1 cup finely chopped toasted pecans⅓ cup firmly packed light brown sugar1 tablespoons baking powder½ teaspoon salt3 ounces cold cream cheese, cubed¾ cup plus 2 tablespoons cold heavy whipping cream, divided1 teaspoon vanilla extract1 teaspoon butter flavoring1 tablespoon turbinado sugar • In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, 6 to 8 minutes. Remove from heat; strain, discarding solids. Let stand at room temperature until set, approximately 1 hour. Refrigerate until ready to use. • Preheat oven to 350°. Line a…

Menu SCONE White Chocolate Chip Scones Cardamom Black Tea SAVORIES Dilled Orange-Salmon Canapés Walnut-Olive Palmiers Cucumber Canapés English Afternoon Black Tea SWEETS Blueberry-Pearl French Macarons Coconut Cream Puffs Pearls and Lace Cakes Jasmine Romance Green Tea Tea Pairings by Ahmad Tea 800-637-7704 • ahmadteausa.com White Chocolate Chip Scones Makes 17 2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder1 teaspoon lemon zest½ teaspoon salt¼ cup cold salted butter, cubed½ cup white chocolate morsels¾ cup plus 4 tablespoons cold heavy whipping cream, divided¼ 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, lemon zest, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add white chocolate morsels, stirring to combine. • In a small bowl, combine ¾ cup plus 3 tablespoons cold cream…

Menu SCONE Peachy Blue Cheese Scones Formosa Fancy Oolong Tea SAVORIES Carrot-Fennel-Raisin Salad with Honey-Lime Dressing Ham Mousse Tea Sandwiches Roasted Chicken Tea Sandwiches with Honey-Mustard Spread Ceylon Kenilworth Estate Black Tea SWEETS Honey-Tarragon Madeleines Honey-Almond Tartlets Honey-Coconut Candy Spring Blossom Green Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Peachy Blue Cheese Scones Makes 14 2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder½ teaspoon salt¼ cup cold salted butter, cubed1 cup diced fresh peaches½ cup blue cheese crumbles½ cup plus 2 tablespoons cold heavy whipping cream¼ teaspoon vanilla extractGarnish: turbinado sugar • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add peaches and blue cheese, stirring to combine. • In a…

Menu SCONE Pink Peppercorn–Rose Scones Green Paradise Blend Tea SAVORIES Parmesan-Chive Gougères Cucumber-Cheese Canapés Tarragon–Poppy Seed Chicken Salad in Flower Cups Brandy Oolong Tea SWEETS Mango–Coconut Cream Tartlets Lavender Madeleines Lemon Buttercream Cakes Garden Basket Fruit Tisane Tea Pairings by Mark T. Wendell Tea Company 978-635-9200 • marktwendell.com Pink Peppercorn–Rose Scones Makes 12 1¾ cups all-purpose flour2 teaspoons baking powder1½ teaspoons crushed pink peppercorns½ teaspoon salt¼ cup cold unsalted butter, cubed¾ cup plus 2 tablespoons cold heavy whipping cream½ teaspoon rose water* Pink Glaze (recipe follows)Garnish: ground pink peppercorns • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, baking powder, peppercorns, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. • In a small bowl, combine cold cream and rose water. Add cream mixture to flour mixture, stirring until…