TeaTime Teatime Holidays 2019

EDITORIAL EDITOR Lorna Reeves ASSOCIATE EDITOR Britt E. Stafford SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy CONTRIBUTING RECIPE EDITOR Fran Jensen EDITORIAL ASSISTANT Katherine Cloninger CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Leighann Lott Bryant STYLIST Courtni Bodiford CONTRIBUTING STYLIST Lucy W. Herndon TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain CONTRIBUTING FOOD STYLISTS/ RECIPE DEVELOPERS Ashley Jones, Janet Lambert DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis ONLINE EDITOR Janece Maze DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL Alex Kolar INTEGRATED MARKETING SOLUTIONS ACCOUNT DIRECTORS Hagan…

is close at hand, and celebrating the holidays of the season with afternoon tea is a marvelous way to show your love and appreciation to family and friends. This curated collection of recipes for delectable tea foods and inspiring ideas for festive table settings will make planning and hosting each tea party a joy. Whether you observe Thanksgiving, Hanukkah, Christmas, or New Year’s Eve, the 10 menus in this special collector’s issue, along with expert recommendations on which teas to pair with each course, make it easy to decide what to serve. Our “Tea-Steeping Guide” on page 8 reminds you that not all tea is prepared in the same way, and it lists six steps for making a great pot of the beverage. And if you’re concerned about entertaining guests who…

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 you plan…

Menu SCONE Butternut Squash Scones Hazelnut Black Tea SAVORIES Apple-Thyme Turkey Tea Sandwiches Bacon Jam & Brussels Sprouts Squares Ham & Cornbread Canapés with Leek-Chive Butter China Cangyuan Yunnan Organic Black Tea SWEETS Ginger-Rooibos Crème Brûlée Tartlets Almond, Cranberry & Chocolate Oat Squares Sweet Potato Cakes with Toasted Meringue Special Orange Blend Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Butternut Squash Scones Makes 16 1 small butternut squash (approximately 1 pound)2 cups all-purpose flour¼ cup plus 2 tablespoons granulated sugar1 tablespoon baking powder1 tablespoon chopped fresh sage½ teaspoon salt½ teaspoon ground cinnamon½ cup cold unsalted butter, cubed¼ cup plus 1 tablespoon heavy whipping cream, divided1 large egg2 tablespoons cane sugar • Preheat oven to 400°. Line a rimmed baking sheet with foil. • Using a sharp knife, cut squash in half lengthwise. Using a spoon, scoop out and discard seeds. Place squash halves, cut sides down,…

Menu SCONE Ginger-Walnut Scones with Honey Butter Earl Grey Superior Black Tea SAVORIES Beet Latkes with Horseradish Crème Fraîche Spinach-Artichoke Tartlets Smoked Trout Toasts with Pickled Red Onion Golden Treasure Black Tea SWEETS Raspberry Rugelach Pinwheels Chocolate Macaroon Tartlets Sufganiyot with Blueberry Cream Pouchong Oolong Sweet Jade Dew Tea Pairings by Grace Tea Company 978-635-9500 • gracetea.com Ginger-Walnut Scones Makes 9 2 cups all-purpose flour2½ teaspoons baking powder1 teaspoon packed orange zest½ teaspoon salt½ teaspoon ground ginger5 tablespoons cold unsalted butter, cubed¼ cup finely chopped toasted walnuts¼ cup finely chopped crystallized ginger½ cup plus 1 tablespoon cold heavy whipping cream, divided2 tablespoons clover honeyGarnish: white sparkling sugar • Preheat oven to 375°. Line a baking sheet with parchment paper. • In a large bowl, whisk together flour, baking powder, orange zest, salt, and ground ginger. Using a pastry blender or 2 forks, cut in cold butter until it…

Menu SCONE Cinnamon Chip Scones with Mock Clotted Cream Vietnam Red Oolong SAVORIES Salmon Salad Tea Sandwiches Mushroom-Gruyère Swirls Kale-Cabbage Slaw in Frico Cups Organic Sweet Colombian Black Tea (Wiry 2) SWEETS Currant-Orange Pound Cakes Lemon, Ginger & Pistachio Bark Pear Linzer Cookies Coconut Macaroon Green Rooibos Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com “Mark the season of Advent by loving and serving others with God’s own love and concern.”—MOTHER TERESA, ST. TERESA OF CALCUTTA Cinnamon Chip Scones Makes 10 2½ cups all-purpose flour⅓ cup granulated sugar2¼ teaspoons baking powder½ teaspoon salt4 tablespoons cold unsalted butter, cut into pieces½ cup cinnamon morsels*1 cup plus 2 tablespoons 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, sugar, baking powder, and salt. Using a pastry blender or 2…