TeaTime TEA Celebrations 2017

the pretty invitation beckons. How could anybody possibly resist such a delightful request? After all, surely everyone loves to be invited to a tea party. And if you’ve ever wanted to host your own celebration, this collection of beautifully set tables and delicious recipes provides plenty of year-round inspiration. In it, you’ll find 11 delectable menus to mark a variety of occasions and seasons—Chinese New Year, Valentine’s Day, Easter, Mother’s Day, Father’s Day, and so much more, including a dreamy winter white tea. Whenever possible, we’ve included make-ahead tips to keep food preparation as stress-free as possible. Our helpful Recipe Index on page 128 indicates which recipes are gluten-free, making it easy to accommodate afternoon-tea guests with sensitivities to gluten. Unsure about which teas to serve with each course? Our expert pairings…

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 SAVORIES Pork and Shrimp Dumplings Noodle Bundles with Chicken Tangy Citrus Broccoli–Tofu Canapés Black Tea Eggs Wu Yi Rock Oolong Tea SWEETS Tangerine Sorbet Cashew Cookies Pear Jellies Keemun Spring Mao Feng Black Tea Tea Pairings by Grace Tea Company 978.635.9500 |gracetea.com Pork and Shrimp Dumplings Yield: 24 ½ cup ground pork ½ cup peeled, deveined, and finely chopped shrimp ¼ cup finely chopped green onion 2 tablespoons finely grated carrot 1 tablespoon low-sodium soy sauce 2 teaspoons grated fresh ginger 3 tablespoons plus 1 teaspoon sesame oil, divided 2 tablespoons water 1 tablespoon cornstarch 24 wonton wrappers, cut into 2¾-inch circles • In a medium bowl, combine pork, shrimp, green onion, carrot, soy sauce, ginger, and 1 teaspoon sesame oil, stirring until mixture is just combined.• Divide meat mixture among wontonwrapper circles.• In a small bowl, combine water and cornstarch.• Referring to Dumpling How-tos on page 126, moisten the edges of each wonton wrapper…

menu SCONE Red Velvet Scones with Mascarpone Cream Pink Passionfruit Oolong Tea SAVORIES Smoked Paprika, Lemon, and Shrimp Canapés Roasted Red Pepper Crustless Quiches Italian Chicken Salad Tea Sandwiches Darjeeling Margaret’s Hope Estate 2nd Flush Tea SWEETS Cherry Tartlets Strawberry Meringue Kisses Chocolate–Peanut Butter Tartlets Valentine’s Tea Blend Tea Pairings by Simpson & Vail 800.282.8327 |svtea.com Red Velvet Scones Yield: 12 2 cups all-purpose flour ⅓ cup plus 2 tablespoons granulated sugar ¼ cup natural unsweetened cocoa powder 2 teaspoons baking powder ½ teaspoon salt 6 tablespoons cold unsalted butter, cut into pieces ¾ cup cold heavy whipping cream 1 tablespoon red liquid food coloring ½ teaspoon vanilla extract 1 tablespoon white sparkling sugar • Preheat oven to 350°.• Spray the wells of 2 (6-well) heartshaped baking pans* with cooking spray.• In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt, whisking well.• Using a pastry blender, cut butter into flour mixture until it resembles…

menu SCONE Irish Soda Scones with Honey Cream Luck of the Irish Green Tea SAVORIES Cucumber–Blue Cheese Canapés Potato-Leek Quiches Luck o’ the Irish Pea Soup Irish Breakfast Black Tea SWEETS Peppermint-Filled Shortbread Shamrocks Buttermilk Tartlets Lemon-Thyme Curd Cakes Chocolate Mint Rooibos Tea Pairings by Carriage House Tea carriagehousetea.com Irish Soda Scones Yield: 18 2 cups white whole-wheat flour 1 cup rye flour 3 tablespoons granulated sugar 1 tablespoon baking powder ¾ teaspoon salt ½ teaspoon baking soda ½ cup cold unsalted butter, cut into pieces ½ cup dried currants 1 cup plus 2 tablespoons whole buttermilk • Preheat oven to 400°.• Line a rimmed baking sheet with parchment paper.• In a large bowl, combine wheat flour, rye flour, sugar, baking powder, salt, and baking soda, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add currants, stirring to combine. Add buttermilk, stirring until mixture is evenly moist. (If dough seems…

menu SCONE Raspberry-Mint Scones Five Peaks Green Tea SAVORIES Ham, Corn, and Chive Crustless Quiche Radish-Poppyseed Tea Sandwiches English Pea Salad in Phyllo Cups Kanchanjangha Noir SWEETS Honey-Almond Pound Cakes Vanilla-Tangerine Panna Cottas Easter Mendiants Lemon Meringue Herbal Tea Pairings by Trail Lodge Tea 314.680.3015 |traillodgetea.com Raspberry-Mint Scones Yield: 12 2 cups all-purpose flour ⅓ cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold unsalted butter, cut into pieces ¾ cup freeze-dried raspberries 2 tablespoons finely chopped fresh mint ¾ cup plus 1 tablespoon cold heavy whipping cream, divided ½ teaspoon vanilla extract • 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. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add raspberries and mint, stirring to blend.• In a liquid-measuring cup, combine ¾ cup cream and vanilla extract, stirring to…