TeaTime TeaTime Holidays 2018

celebrate by hosting a tea party or two, and let this collection of recipes for delicious tea fare and of ideas for festive tablescapes provide all the inspiration you need. 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…

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 Spiced Cream Cheese Scones Nepal Mist Valley Black Tea SAVORIES Ham Tea Sandwiches with Pine Nut Spread Butternut Squash & Shrimp Soup Turkey & Stuffing Canapés Vietnam Imperial Oolong Tea SWEETS Pavlovas with Vanilla Bean Mousse Cranberry-Orange Shortbread Cookies Browned Butter–Pecan Bundt Cake Pumpkin Spice Black Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com “I am grateful for what I am and have. My thanksgiving is perpetual.”—HENRY DAVID THOREAU Spiced Cream Cheese Scones Makes 18 2 cups bread flour¼ cup cake flour½ cup granulated sugar2½ teaspoons baking powder½ teaspoon kosher salt½ teaspoon ground cinnamon, divided½ teaspoon ground cloves, divided½ teaspoon ground allspice, divided½ teaspoon ground nutmeg, divided½ teaspoon ground ginger, divided4 tablespoons cold unsalted butter, cubed4 ounces cold cream cheese, cubed1 cup plus 2 tablespoons cold heavy whipping cream, divided • Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper; set aside. •…

Menu SCONE Challah Scones Unity Blend Organic Herbal SAVORIES Arugula, Pecan, Pesto, and Goat Cheese Tea Sandwiches Mushroom-Brie Phyllo Cups Salmon Canapés Evergreen Estate Ceylon Black Tea SWEETS Poppyseed Cookies with Grapefruit Glaze Citrus–Caraway Seed Mini Loaf Cakes Apple Tartlets with Brown Sugar Cream Ti Quan Yin Oolong Tea Tea Pairings by Tealuxe 888-832-5893 • tealuxe.com “Colorful candles burning bright, each lit on eight very special nights.”—AUTHOR UNKNOWN Challah Scones Makes 12 2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder½ teaspoon salt¼ cup cold salted butter, cubed¾ cup cold heavy whipping cream2 large egg yolks1 large egg1 teaspoon sesame seeds • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. • In a…

Menu SCONE Apricot-Walnut Scones First Flush Darjeeling Black Tea (2018 Goomtee Organic Muscatel Valley) SAVORIES Carrot-Apple Soup Shallot-Chard Kugel Cauliflower Latkes with Avocado Salad & Smoked Salmon Victorian Afternoon Black Tea SWEETS Chocolate Chip & Raisin Challah Bread Pudding Ginger-Fig Rugelach Almond-Coconut Tartlets Extra Fancy Formosa Oolong Tea Tea Pairings by Mark T. Wendell Tea Company 978-635-9200 • marktwendell.com Apricot-Walnut Scones Makes 15 2 cups all-purpose flour¼ cup whole wheat flour3 tablespoons firmly packed light brown sugar2½ teaspoons baking powder1 teaspoon kosher salt6 tablespoons cold unsalted butter, cubed½ cup finely chopped dried apricots¼ cup finely chopped toasted walnuts¾ cup plus 2 tablespoons cold heavy whipping cream, divided1 large egg¼ teaspoon vanilla bean paste • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In large bowl, whisk together both flours, brown sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in…

Menu SCONE Hazelnut-Allspice Scones Spiced Mulled Wine Black Tea SAVORIES Creamy Potato-Leek Soup Winter White Slaw in Phyllo Cups Ham, Havarti, and Pear Tea Sandwiches Ceylon Highlands Black Tea SWEETS Snowflake Petits Fours Orange Cream Tartlets Pineapple Snowflake Linzer Cookies Winter Wonderland Rooibos Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Hazelnut-Allspice Scones Makes 16 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder1½ teaspoons ground allspice½ teaspoon salt¼ cup cold salted butter, cubed½ cup chopped toasted hazelnuts1 cup plus 1 tablespoon cold heavy whipping cream, divided¼ teaspoon vanilla extractGarnish: confectioners’ sugar, chopped toasted hazelnuts • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, granulated sugar, baking powder, allspice, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add hazelnuts, stirring to combine. • In a small…