EXPLOREMY LIBRARY
Food & Wine
Victoria

Victoria Teatime Bliss 2016

In a frantic and hurried world, Victoria offers a respite from the chaos of everyday life. The pages are dedicated to living beautifully when entertaining, cooking, and decorating and even in artistic pursuits - and now you can enjoy every single page on your tablet! With a distinct personality all its own, Victoria personifies feminity, passion, and an enterprising spirit. Each issue features decorating and entertaining ideas, recipes, travel stories, essays from inspiring women, and much more.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
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7 Issues

in this issue

1 min.
dear friends

Do you remember the first time you had a grown-up tea? I was with a friend at The Drake H otel in Chicago. Although it was June, and summer in the South, the weather outside felt like March, with blustery winds off the lake that chilled us. We had made a dash to a clothing store to purchase sweaters, and when we returned to the hotel, the idea of hot tea appealed to both of us. In the quiet of the dignified Palm Court, we enjoyed a lavish assortment of scones, sweets, and savories that culminated with a second pot of tea and delicate puff\pastry swans. That experience remains the benchmark to which I compare teas I prepare and serve in my home. I find it so helpful to have at hand…

10 min.
sweetheart tea

“FOR YOU SEE, EACH DAY I LOVE YOU MORE TODAY MORE THAN YESTERDAY AND LESS THAN TOMORROW.” —Rosemonde Gerard recipes Creamy Chicken Morsels in Beggar’s Purses p.11 Makes 30 beggar’s purses . cup olive oil, divided 2 tablespoons butter 1 cup chopped fresh mushrooms . cup chopped onion . teaspoon minced garlic . teaspoon salt . teaspoon ground black pepper 1 (8-ounce) package cream cheese, soft ened 1 cup chopped cooked chicken 30 wonton wrappers . cup chicken broth Garnish: blanched chives* 1. In a large saute pan, heat 2 tablespoons olive oil and butter over medium-high heat until butter is melted. Saute mushrooms and onion until lightly browned, about 6 minutes. Add garlic, salt, and pepper; cook for 1 minute, stirring constantly. Add cream cheese, stirring until melted. Add chicken, mixing until combined. Remove from heat, and let cool for 5 minutes. 2. To assemble, brush edges…

8 min.
salute to spring

recipes Peach and Nutmeg Scones p.21 Makes approximately 12 2 cups all-purpose flour . cup sugar 2 teaspoons baking powder . teaspoon salt . teaspoon ground nutmeg 4 tablespoons butter, cold and diced 1 (6-ounce) package dried peaches, chopped ⅔ cup plus 2 tablespoons heavy whipping cream, divided . teaspoon vanilla extract . teaspoon almond extract ⅓ cup slivered almonds 1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in peaches. 3. In a small bowl, combine ? cup cream, vanilla extract, and almond extract; stir into flour mixture. 4. On a lightly floured surface, roll dough to a ½-inch thickness. Using a 2½-inch round cutter, cut dough. Place on prepared baking sheet. 5. Using a pastry brush, lightly coat…

7 min.
a festive may day tea

recipes Traditional Scones p.29 Makes 12 2 cups all-purpose flour 2 tablespoons sugar 2. teaspoons baking powder . teaspoon salt . cup cold unsalted butter, cut into pieces 1. cups heavy cream 1 teaspoon vanilla extract 1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, combine flour, sugar, baking powder, and salt; mix well. Using a pastry blender, cut in butter until crumbly. Add cream and vanilla extract, stirring with a fork just until combined. 3. Shape dough into a ball. On a lightly floured surface, knead 4 to 5 times or until smooth and elastic. 4. Roll dough to a 1-inch thickness. Using a 2-inch round cutter, cut scones from dough. Place on prepared baking sheet. Bake until tops are medium brown, 18 to 20 minutes. Let cool on a wire rack. Serve…

9 min.
fresh herbs & tea

“AND EACH FLOWER AND HERB ON EARTH’S DARK BREAST ROSE FROM THE DREAMS OF ITS WINTRY REST.” —Percy Bysshe Shelley receips Basil-Lemon Scones p.37 Makes 9 2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder . teaspoon salt 1 teaspoon fresh lemon zest 4 tablespoons cold unsalted butter 3 tablespoons finely chopped fresh basil ⅔ cup plus 1 tablespoon cold heavy whipping cream, divided . teaspoon vanilla extract . teaspoon lemon extract Lemon curd Devon cream 1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in basil. 3. In a small bowl, combine ? cup cream, vanilla extract, and lemon extract. Add to flour mixture, and stir until mixture is evenly…

8 min.
a leisurely tea on the porch

“TO SIT IN THE SHADE ON A FINE DAY AND LOOK UPON VERDURE IS THE MOST PERFECT REFRESHMENT.” —Jane Austen receipes Salmagundi on Crostini p.47 Makes 18 crostini . cup mayonnaise . teaspoon Dijon mustard 1 teaspoon fresh chopped tarragon . teaspoon ground black pepper 1 teaspoon white wine vinegar ⅛ teaspoon salt 18 toasted French bread rounds 1. cups baby arugula 8 ounces deli-sliced smoked turkey Garnish: micro arugula 1. In a small bowl, combine mayonnaise, mustard, tarragon, pepper, vinegar, and salt; set aside. 2. Spread a thin layer of mayonnaise mixture onto each crostino. Top with arugula and turkey. Garnish with micro arugula, if desired. Serve immediately. Virginia Ham Biscuits with Pepper Jelly p.47 Makes 16 2 cups self-rising flour 1 teaspoon salt . cup shortening . to . cup milk . pound Virginia ham, sliced 1 (10.5-ounce) jar red pepper jelly 1. Preheat oven to 425°. Lightly grease a baking sheet. 2.…