TeaTime Tea Holidays 2015

In this special issue, you will find delectable menus to celebrate Hanukkah, Christmas, and New Year’s Eve, all complete with our expert recommendations on which teas to pair with each course. In case you need to brush up on your tea-preparation skills, we have included a handy Tea-Steeping Guide on page 8. Our helpful Recipe Index on page 128 indicates which recipes are gluten-free, making it easy to accommodate those with sensitivities to gluten at afternoon tea. The many table settings in this issue showcase a wide array of styles—from traditional to modern, classic to casual, elegant to whimsical. Whatever your preferred aesthetic, you will find many wonderful ideas for your next holiday celebration. Hosting a tea party during this special time of year is a great way to express your love…

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. TEMPERATURE A microwave oven is not recommended. 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…

menu SOUP Golden Beet Soup Kosabei TGFOP Black Tea SAVORIES Latkes and Smoked Salmon Apple and Pear Sauce Pumpkin Spaetzle with Cheese Crisps Carrot and Cream Cheese Canapés Blue Mountains Oolong Tea SWEETS Fudge Cake Jam-Filled Rugelach Doughnut Twists Keemun Hao Ya A Black Tea Tea Pairings by Capital Teas 888.484.8327 |capitalteas.com “ We light candles in testament that faith makes miracles possible.” —Nachem Braverman Golden Beet Soup Yield: 16 servings 2 tablespoons unsalted butter 2 tablespoons walnut oil 10 medium golden beets, peeled 3 cups chopped yellow onion 1½ tablespoons minced garlic 8 cups low-sodium vegetable broth ½ cup heavy whipping cream 1½ tablespoons lemon juice 1 tablespoon minced fresh thyme 1½ teaspoons minced fresh parsley 1 teaspoon kosher salt 1 teaspoon ground black pepper Garnish: reserved beets, toasted bread cubes, and fresh thyme • In a large stockpot, heat butter and walnut oil over medium-high heat. Add beets, onion, and garlic, stirring…

menu SOUP Onion-Poppy Seed Scones Pomegranate Oolong Tea SAVORIES Zucchini Latkes with Lemon Crème Fraîche Israeli Salad in Pita Cups Salmon and Roasted Red Pepper Finger Sandwiches Winter White Earl Grey Tea SWEETS Caraway-Spiced Winter Fruit Compote Orange-Glazed Mini Bundt Cakes Cinnamon-Walnut Tartlets with Cinnamon Whipped Cream Vanilla Comoro Decaff einated Black Tea Tea Pairings by Harney & Sons 800.832.8463 | harney.com “may love and light fill your heart and home at Hanukkah.” —Author Unknown Onion–Poppy Seed Scones Yield: 13 2 teaspoons unsalted butter 2 teaspoons olive oil 1 cup sliced sweet onion 2 cups all-purpose flour 2 teaspoons sugar 1½ teaspoons baking soda 1 teaspoon cream of tartar ½ teaspoon salt 4 tablespoons cold salted butter, cut into pieces 3 teaspoons poppy seeds, divided ¾ cup whole buttermilk 1 large egg, beaten 1 teaspoon water Garnish: grape halves • Preheat oven to 425°. • Line a rimmed baking sheet with parchment paper. Set aside. • In…

1. Wrapped in Gold Vermeil-hued faux botanicals, with ends trimmed as needed, encircle a pretty damask napkin. 2. Elegantly Fanned Fold a linen napkin in half and then back and forth on itself an inch at a time. Bend napkin in the middle, and insert into goblet. 3. Rolling in Silver Place napkin face down on the diagonal. Bring left and right corners to the center. Roll up from bottom, and secure with a pretty ribbon. 4. Neatly Tucked Fold napkin into a square; fold back top three layers of napkin diagonally in intervals, and tuck each under. Fold sides to back.…

menu SCONE White Chocolate–Peppermint Scones with Candy Cane Cream White Christmas Tea SAVORIES Smoked Turkey and Cranberry-Orange Aïoli Finger Sandwiches Stuffed Carrots Green Tea–Infused Deviled Eggs Winter White Earl Grey SWEETS Eggnog–White Chocolate Truffles Walnut Russian Tea Cakes Butterscotch-Meringue Tartlets White Peach Tea Tea Pairings by Harney & Sons 800.832.8463 |harney.com White Chocolate– Peppermint Scones (photo on page 34) Yield: 6 2 cups all-purpose flour ¹⁄³ cup plus 1 tablespoon sugar, divided 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 6 tablespoons cold unsalted butter, cut into pieces ¾ cup white chocolate morsels ½ cup peppermint baking chips ¾ cup cold whole buttermilk 1 large egg yolk 1 teaspoon vanilla extract ½ teaspoon peppermint extract 1 recipe Candy Cane Cream (recipe follows) • Preheat oven to 400°. • Line a rimmed baking sheet with parchment paper. Set aside. • In a large bowl, combine flour, ¹⁄³ cup sugar, baking powder, baking soda,…