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TeaTime Tea Holidays 2016

TeaTime is America's #1 magazine for tea enthusiasts- and now you can enjoy every single page on your tablet! The magazine shares inspirational tea-party menues, recipes, and table-setting ideas, tea focused destinations and events, tea traditions and much more. Every issue of TeaTime magazine includes tea pairings and expert advice, ideas for creating beautiful tablescapes, and fascinating articles on tea experiences across the world!

Country:
United States
Language:
English
Publisher:
Hoffman Media
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6 Issues

IN THIS ISSUE

access_time1 min.
hosting a holiday tea

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…

access_time2 min.
tea-steeping guide

WATERAlways 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.TEMPERATUREHeating 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.TEAPOTIf the teapot you…

access_time9 min.
thanksgiving prelude

MeunSCONEGolden Raisin Scones Figgy Pudding Black TeaSAVORIESMascarpone-Broccoli Soup with Leaf Crackers Marinated Green Bean Salad Game Hen–Sweet Potato Stacks Lover’s Leap Black TeaSWEETSPumpkin Swirled–Cream Cheese Brownies Pear and Gorgonzola Tartlets Spice Cakes with Lemon Cream Milk Oolong TeaTea Pairings by Capital Teas 888.484.8327 |capitalteas.com Golden Raisin SconesYield: 162¼ cups all-purpose flour¼ cup granulated sugar2¼ teaspoons baking powder½ teaspoon ground mace½ teaspoon salt5 tablespoons cold salted butter, cut into pieces½ cup golden raisins¾ cup plus 1 tablespoon cold heavy whipping cream1 large egg½ teaspoon vanilla extract1 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…

access_time8 min.
a tea for hanukkah

MenuSCONE“Everything” Scones Olive LeavesSAVORIESRed Cabbage Slaw Canapés Egg Salad on Jewish Rye Tea Sandwiches Salmon-Chive Canapés Anniversary BlendSWEETSBlack-and-White Cookies Applesauce-Raisin Tartlets Orange Crêpe Stack Celebration TeaTea Pairings by Harney & Sons 800-832-8463 |harney.com “Everything” SconesYield: 123 cups bread flour1 tablespoon light brown sugar1 tablespoon baking powder½ teaspoon salt5 tablespoons cold unsalted butter, cut into pieces1¾ cups cold heavy whipping cream1 egg white1 tablespoon water1 teaspoon poppy seeds1 teaspoon sesame seeds½ teaspoon dried garlic flakes½ teaspoon dried minced onion½ 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…

access_time12 min.
holiday scones

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 SconesYield: 18¾ cup plus 2 tablespoons heavy whipping cream1 vanilla bean, split, scraped, and seeds reserved2 cups all-purpose flour1⁄3 cup granulated sugar2 teaspoons baking powder ½ teaspoon salt5 tablespoons salted butter, cut into pieces1 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…

access_time8 min.
welcome christmastide

MenuSCONE Stollen Scones with Orange Curd Nepal Ilam Black TeaSAVORIESBrie Cups with Red Pepper Glaze Cranberry-Duck-Pecan Tea Sandwiches Florentine QuichesDarjeeling Pouchong Arya Estate Green TeaSWEETSWhite Chocolate Cake Apricot-Almond Snowballs Chocolate-Hazelnut Thumbprint CookiesAlmond Sugar Cookie Black TeaTea Pairings by Simpson & Vail 800.282.8327 |svtea.com Stollen SconesYield: 14 to 162 cups all-purpose flour1⁄3 cup granulated sugar2 teaspoons baking powder1 teaspoon fresh lemon zest½ teaspoon salt½ teaspoon ground allspice½ teaspoon ground cinnamon¼ cup cold salted butter, cut into pieces1⁄3 cup chopped mixed candied fruits1⁄3 cup golden raisins1⁄3 cup toasted chopped almonds ¾ cup plus 2 tablespoons cold heavy whipping cream½ teaspoon almond extractGarnish: 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…

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