TeaTime Tea Parties Celebrations 2016

In this special issue, you’ll find delectable menus to celebrate a variety of occasions and seasons—from strawberries and roses for spring and summer to pumpkins and apples for autumn—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 afternoon-tea guests with sensitivities to gluten. The many table settings in this issue showcase a wide array of styles—from traditional to modern, classic to casual, elegant to whimsical. You’ll also find tips for creating your own tablescapes and centerpieces, as well as ideas for party favors, place cards, and other thoughtful touches…

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…

menu SCONE Apricot Scones Ceylon Vithanakande Extra Special Black Tea SAVORIES Roast Beef Tea Sandwiches Ruffled Cucumber Canapés Shrimp Salad Canapés Da Hong Pao Oolong Tea SWEETS Walnut-Thyme Tea Cakes Chocolate-Mascarpone Tartlets Pineapple-Filled White Layer Cake Jolly Gloriana Black Decaf Tea Tea Pairings by Global Tea Mart 844.208.2337 | globalteamart.com Apricot Scones Yield: 12 2 cups all-purpose flour ¼ cup plus 1 teaspoon sugar, divided 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold unsalted butter,cut into pieces ½ cup chopped dried apricots ¾ cup plus 3 tablespoons 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, ¼ cup sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add apricots, stirring to combine. • In a small…

menu SCONE Strawberry Scones Beatrix Potter’s Herbal Tisane Blend SAVORIES Ham, Cheese, and Pickle Pinwheels Ranch Chicken Salad Croissants Strawberry Flower Sandwiches Handsome James Rooibos Herbal Tea SWEETS Cherry Flower Cookies Fairy Kisses Chocolaty Banana Bars Red Velvet Cupcake Tisane Tea Pairings by Simpson & Vail 800.282.8327 | svtea.com Strawberry Scones Yield: 19 2 cups all-purpose flour ¹⁄³ cup plus 1 tablespoon sugar, divided 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold unsalted butter,cut into pieces 1 cup chopped freeze-dried strawberries, such as Just Strawberries 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, ¹⁄³ cup sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add strawberries, stirring to combine. • In…

1. Natural Elements Incorporate fragrant boughs and colorful fruits, as well as other natural elements, in wintry arrangements. All are perfect for cold-season centerpieces, such as a mix of evergreens, holly berries, pinecones, and, for added drama, roses from a florist and apples and cut pomegranates from the market. 2. Pumpkin Vase Fit a glass or plastic container inside a clean, hollowed-out pumpkin (either miniature or full size), and place the bouquet inside, with stems trimmed to fit. Water-drenched floral foam in the bottom of the container will add anchorage and will keep the arrangement fresh longer. 3. A Rosy Topiary Start with long-stemmed roses, filler flowers of choice, and greenery. Bundle the bouquet tightly with rubber bands or twine. Fit a shallow urn with dampened floral foam, and place the bouquet securely in the…

menu SCONES Rose Cream Scones with Strawberry-Raspberry Quick Jam Summer Breakfast Black Tea SAVORIES Pineapple–Shrimp Salad Tea Sandwiches Lemon-Lime Salmon Cups Avocado–Cilantro Chicken Salad Sandwiches Royale Green Tea SWEETS Raspberry-Rose Shortbread Sandwich Cookies Lemon–Sour Cream Tea Loaves Cherry Cheesecake Bars Evening in the Garden Herbal Tea Tea Pairings by Plum Deluxeplumdeluxe.com Rose Cream Scones Yield: 15 1 cup all-purpose flour 1 cup cake flour, such as Swans Down ½ cup sugar 2 teaspoons baking powder ½ teaspoon salt ¼ teaspoon cream of tartar 4 tablespoons cold salted butter, cut into pieces ¾ cup plus 1 tablespoon cold heavy whipping cream ¼ teaspoon rose extract, such as Nielsen-Massey • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. • In a large mixing bowl, combine flours, sugar, baking powder, salt, and cream of tartar, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. • In a liquid-measuring cup,…