TeaTime Tea Holidays 2016

Delectable menus for Thanksgiving, Hanukkah, Christmas, and New Year’s Eve celebrations, 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 have gluten sensitivities, take a look at our helpful Recipe Index on page 128, which indicates the ones that are gluten-free. Beautiful table settings, from traditional to modern and classic to casual, provide many wonderful ideas to suit a variety of decorating styles. Let this special issue serve as your guide for planning a most memorable afternoon-tea party or two during this…

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…

Meun SCONE Golden Raisin Scones Figgy Pudding Black Tea SAVORIES Mascarpone-Broccoli Soup with Leaf Crackers Marinated Green Bean Salad Game Hen–Sweet Potato Stacks Lover’s Leap Black Tea SWEETS Pumpkin Swirled–Cream Cheese Brownies Pear and Gorgonzola Tartlets Spice Cakes with Lemon Cream Milk Oolong Tea Tea Pairings by Capital Teas 888.484.8327 |capitalteas.com Golden Raisin Scones Yield: 16 2¼ cups all-purpose flour ¼ cup granulated sugar 2¼ teaspoons baking powder ½ teaspoon ground mace ½ teaspoon salt 5 tablespoons cold salted butter, cut into pieces ½ cup golden raisins ¾ cup plus 1 tablespoon cold heavy whipping cream 1 large egg ½ teaspoon vanilla extract 1 recipe Confectioners’ Sugar Glaze (recipe follows) • Preheat oven to 350°. • Line 2 baking sheets with parchment paper. • In a large bowl, combine flour, sugar, baking powder, mace, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add…

Menu SCONE “Everything” Scones Olive Leaves SAVORIES Red Cabbage Slaw Canapés Egg Salad on Jewish Rye Tea Sandwiches Salmon-Chive Canapés Anniversary Blend SWEETS Black-and-White Cookies Applesauce-Raisin Tartlets Orange Crêpe Stack Celebration Tea Tea Pairings by Harney & Sons 800-832-8463 |harney.com “Everything” Scones Yield: 12 3 cups bread flour 1 tablespoon light brown sugar 1 tablespoon baking powder ½ teaspoon salt 5 tablespoons cold unsalted butter, cut into pieces 1¾ cups cold heavy whipping cream 1 egg white 1 tablespoon water 1 teaspoon poppy seeds 1 teaspoon sesame seeds ½ teaspoon dried garlic flakes ½ teaspoon dried minced onion ½ teaspoon coarse salt • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, brown sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cream, stirring until mixture is evenly moist. (If dough…

Make-Ahead Tip for Scones: Scones can be frozen raw on baking sheets up to a month in advance. Transfer frozen scones to a resealable plastic bag. Bake frozen scones on parchment-lined baking sheets, allowing an additional 5 to 10 minutes’ baking time for adequate browning and doneness. Vanilla Bean Scones Yield: 18 ¾ cup plus 2 tablespoons heavy whipping cream 1 vanilla bean, split, scraped, and seeds reserved 2 cups all-purpose flour 1⁄3 cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt 5 tablespoons salted butter, cut into pieces 1 tablespoon vanilla sugar, such as Penzeys (penzeys.com) • In a small saucepan, heat cream and reserved vanilla bean seeds just to a simmer. Remove from heat, and pour into a covered container. Refrigerate until very cold, at least 8 hours or overnight. • Preheat oven to 350°. • Line a baking sheet…

Menu SCONE Stollen Scones with Orange Curd Nepal Ilam Black Tea SAVORIES Brie Cups with Red Pepper Glaze Cranberry-Duck-Pecan Tea Sandwiches Florentine Quiches Darjeeling Pouchong Arya Estate Green Tea SWEETS White Chocolate Cake Apricot-Almond Snowballs Chocolate-Hazelnut Thumbprint Cookies Almond Sugar Cookie Black Tea Tea Pairings by Simpson & Vail 800.282.8327 |svtea.com Stollen Scones Yield: 14 to 16 2 cups all-purpose flour 1⁄3 cup granulated sugar 2 teaspoons baking powder 1 teaspoon fresh lemon zest ½ teaspoon salt ½ teaspoon ground allspice ½ teaspoon ground cinnamon ¼ cup cold salted butter, cut into pieces 1⁄3 cup chopped mixed candied fruits 1⁄3 cup golden raisins 1⁄3 cup toasted chopped almonds ¾ cup plus 2 tablespoons cold heavy whipping cream ½ teaspoon almond extract Garnish: confectioners’ sugar • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large bowl, combine flour, sugar, baking powder, lemon zest, salt, allspice, and cinnamon, whisking well. Using a…