Recipes pg. 2 - Spring Tea Time Menu Ideas
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MAY DAY / SPRING TEA PARTY
http://www.foodtv.com/fn/features/menu/index.htm
May flowers and May poles emerge this
week.
Sip some tea and watch the crocus bloom
as Spring reaches its prime.
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See also, the Recipes from the "All about Tea" site from Scotland
Tea Party Recipes
Features recipes for:
Buckingham Palace Shortbread,
Crumpets
Harrods Scones,
Dorchester Hotel Scones
The Ritz Scones, Savoy Hotel Scones
Ladyfingers with Lemon Cream
Golden Curry Chicken Salad Sandwiches & more
www.electricscotland.com/lifestyle/tea_recipes.htm
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TO MAKE A PERFECT
CUP OF TEA
(recipe courtesy of David Rosengarten)
Use cold tap water, as
it is fresher, and let it run for a
minute so that it will
be aerated.
If you like, you can
use bottled water instead.
Do not use warm tap water.
Boil water in kettle.
If you are in a particularly cold climate,
such as the North of
England, add hot water to the tea pot
until you are ready to
pour in the boiling water,
so that the tea pot will
already be warm when you add the tea leaves.
Put 1 tablespoon of tea
leaves in tea pot for 2 6-ounce servings.
Pour boiling water over
tea leaves.
Allow to brew for 3 -
5 minutes, according to how much you will be
cutting the tea with
milk or cream. 5 minutes is only for
tea that you intend to
add a lot of milk or cream to.
3 minutes will allow
the tea leaves to reach their optimum flavor,
so it is considered the
perfect brewing time.
Cover with a tea cozy
in order to keep the heat in the pot.
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WATERCRESS
SANDWICHES
(recipe courtesy of David Rosengarten)
1 small bunch watercress,
stems removed
6 slices white bread
Butter to taste
Spread butter on insides
of both slices of bread for each sandwich,
to taste. Usually a thin
layer will suffice.
Place watercress in a
layer on bottom slice
of buttered bread for
each sandwich, covering entire slice.
Put sandwiches together
and remove crusts with knife.
Cut sandwiches into triangles.
Yield: 12 small sandwiches
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SMOKED SALMON SANDWICHES
(recipe courtesy of David Rosengarten)
Thinly sliced smoked
salmon
6 slices white bread
Cream cheese to taste
Spread cream cheese on
insides of both slices of bread
for each sandwich, to
taste. Usually a thin layer will suffice.
Place salmon in a layer
on bottom slice of buttered bread
for each sandwich, covering
entire slice.
Put sandwiches together
and remove crusts
with knife. Cut sandwiches
into triangles.
Yield: 12 small sandwiches
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BUTTERMILK SCONES
WITH MARMALADE
(recipe courtesy of Mary Sue Milliken
and Susan Feniger)
3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking
powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks)
unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream,
for brushing
Marmalade, recipe follows
Preheat oven to 400 degrees
F. Combine the flour, sugar,
salt, baking powder and
baking soda in a large bowl.
Add butter and mix with
your fingertips to a coarse meal.
Add buttermilk and mix
just until combined.
Add currants, if desired.
Transfer dough to a floured board
and divide into 2 parts.
Roll each to 3/4-inch thick rounds.
Cut each round into 8
wedges and place slightly separated
on a greased baking sheet.
Brush the tops with the cream,
and bake for 15 minutes,
or until lightly browned.
Serve warm, split in
half with butter and marmalade.
Yield: 16 scones
MARMALADE
1/2 pound oranges, preferably
Seville
1 lemon
2 1/4 cups water
2 1/2 cups sugar
Wash the oranges and
lemon, cut in half and squeeze out
the juice. Remove the
membrane with a spoon,
put it with the seeds,
and tie them in a piece of cheesecloth.
Soak the bundle for 30
minutes in cold water.
Slice the peel finely.
Put the peel, orange and lemon juice,
bundle of seeds, and
the 2 1/4 cups water in
a nonaluminum bowl or
saucepan and leave overnight.
Bring everything to a
boil, reduce heat to low and simmer gently
for about 1 hour, until
the peel is very soft and liquid is reduced by half.
Squeeze all the liquid
from the cheesecloth bundle and discard it.
Add the sugar and stir
until dissolved.
Increase the heat, bring
to a boil, and cook until the jell point,
about 5 to 10 minutes.
To test the jell point,
a sugar thermometer
should register 220 degrees
F, or put a little marmalade
on a cold saucer and
place in freezer for a minute.
The marmalade should
feel set and wrinkle when you push it.
Pour into sterilized
jars. Cover, seal and store in a cool, dark place.
Yield: about 1 1/2 pounds
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GINGER CAKE WITH
GINGER CREAM
(recipe courtesy of Emeril Lagasse)
Cake:
4 eggs, separated
3/4 cup plus 2 tablespoons
sugar
1/2 teaspoon vanilla
Pinch of salt
3/4 cup flour
1 teaspoon powdered ginger
4 tablespoons (2 ounces)
unsalted butter,
melted and cooled to
room temperature
Ginger syrup (previous
recipe)
Ginger Cream:
1 cup heavy cream
1/4 cup sugar
2 tablespoons finely
chopped candied ginger
8 mint sprigs, for garnish
8 small pieces of candied
ginger, for garnish
Preheat the oven to 350.
Butter and flour a 9-inch cake pan.
Combine the egg yolks
and 3/4 cup of sugar in a mixing bowl,
and whisk until thick
and light in color. Stir in the vanilla.
Beat the egg whites and
salt with an electric mixer
until they form soft
peaks. Add the remaining 2 tablespoons sugar,
and beat until glossy,
15 to 20 seconds more.
Incorporate 1/3 of the
whites into the egg mixture.
Combine the flour and
the ginger, mix well.
Then sift 1/4 cup of
flour mixture over the egg mixture,
and gently fold it in
with a spatula. Repeat, folding in whites
and flour mixture until
the last of the batch of flour
is nearly incorporated.
Then fold in the melted butter.
Pout the batter into
the prepared pan, and bake just until
the cake begins to pull
away from the sides of the pan,
about 30 minutes. Cool
10 minutes in the pan and remove from the pan.
Whip the sugar and cream
until soft peaks form.
Remove the cake from
the pan, and place on a pretty plate.
Using a pastry brush,
moisten the cake with the ginger syrup.
Fold the finely chopped
ginger into the whipped cream,
and ice the cake with
the cream.
Decorate with candied
ginger and mint. Dust with powdered sugar.
are paired together
with a buttercream filling
Prep time: 1 hour 30 min
Tea Time Sandwich
Cookies
These delicate wafer
cookiesChilling time: 2 hours
Baking time: 6 minutes
Cooling time: 15 minutes
recipe makes : 4 and
one half dozen cookies
Cookies ingredients
2 cups all purpose flour
1 cup butter (softened)
1/2 cup whipping cream
Sugar filling ingredients
3/4 cup powdered sugar
1/4 cup butter (softened)
1 teaspoon vanilla or
almond extract
1 to 3 teaspoons milk
**Food coloring if desired**
1. In small mixer bowl
combine flour, butter, and whipping cream. Beat at low speed, scraping
bowl often, until well mixed (2-3 minutes). Divide dough into thirds; wrap
in plastic food wrap. Refrigerate until firm - at least two hours.
2.Heat oven to 375 degrees.
On well floured surface roll out dough, one third at a time (keep remaining
dough refrigerated), to 1/8 inch thickness. Cut with 1 and one half inch
round cookie cutter. Dip both sides of cookie in sugar. Place
1 inch apart on ungreased (use shiny aluminum cookie sheet - not insulated
- for best results) cookie sheets. Prick cookies all over with fork.
3. Bake for 6 to 9 minutes
or until slightly puffy but not brown. Cool slightly; carefully remove
from cookie sheets. Cool completely.
4. In small mixer bowl,
combine all filling ingredients except milk and food coloring. Beat
at medium speed, gradually adding enough milk for desired consistency.
If desired, tint filling with food coloring.
5. Carefully put cookies
together in pairs with about 1/2 teaspoon filling for each cookie
6. Place on doily lined
plates, have hot tea ready and Enjoy!
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Earl Grey Tea
Bread
Yields: 6 to 8 servings
2 2/3 cups chopped, mixed
dried fruit
10 ounces cold Earl Grey
tea,
or similar black tea
2/3 cup dark brown sugar
2 1/3 cups self-rising
flour
1 heaping teaspoon ground
allspice
1/2 teaspoon salt
1 large egg
2 tablespoons milk
1. Preheat oven to 350
degrees F.
Butter well a 9-inch
loaf pan.
2. In a bowl, combine
the fruit with the tea
and let soak 30 minutes.
3. In a bowl, sift the
sugar,
flour, allspice, and
salt.
4. In a small bowl, beat
together
the egg and milk.
5. Add the fruit and
soaking liquid
to the dry ingredients,
along with the egg mixture,
and stir until just combined.
6. Transfer the batter
to the pan,
smoothing it into an
even layer.
7. Bake for 50 to 60
minutes
or until a cake tester
inserted in the
center comes out clean.
Let cool in the pan for
5 minutes,
invert onto a rack and
let cool completely.
Enjoy also these TeaTime refreshing drink recipes
Iced Tea Slush, Peach Smoothie, Pineapple Sparkler
at: www.teaifyouplease.com/recipes.htm
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Earl Grey
tea
This popular black tea was named for
Charles Grey, the second earl in his line, who was also prime minister
to King William IV in the early 19th century. An amalgamation of Indian
and Sri Lankan teas, Earl Grey gets its elusive flavor from oil of BERGAMOT.
The Earl is said to have been given the recipe by a Chinese mandarin with
whom he was friends Earl Grey of Howick Hall, near Craster, was one of
Britain’s most popular Prime Ministers. His 1832 Reform Act completely
changed the democratic system in Britain to the system we have today of
parliamentary constituencies of (roughly) equal size and a one man, one
vote electoral system. As Prime Minister, he also once sent a diplomatic
mission to China and by chance the envoy saved the life of a Chinese Madarin.
In gratitude, the Mandarin sent the Earl a delightfully scented tea, with
its recipe. The special ingredient with which it was flavoured was oil
of Bergamot. Earl Grey was delighted and in future always asked his tea
merchant – the Tyneside company, Twinings, for that blend. His drawing
room soon became famous for its tea and in due course the family gave permission
for the blend to be sold to the public. Today, Earl Grey is the world’s
most popular blend and is sold in more than 90 countries.
Interesting related story
The London Herald-Gazette
June 24, 1996
CANADIAN TEA-MERCHANT DISCOVERS EXPLORER'S
JOURNALS
(reported by Bob Newell)
A Canadian tea merchant on holidays
in Great Britain has discovered the long-lost journals of the noted British
explorer, Admiral Nathan Grey. Ted Jones, proprietor of The Tea Trader,
a tea-shop in Calagary, Alberta, Canada, was in London last month and was
browsing in booksellers' shops in the Soho district, when an old volume
caught his eye in a musty back-room of the Wickersham Antiqua shop. "I
knew right away that I had found something of interest," Mr. Jones commented
later. "It turned out that I had in my hands the sea journal of 18th century
British explorer Admiral Nathan Grey." In an even more astounding coincidence,
Mr. Jones pointed out, "Admiral Grey was the cousin of Earl Grey, after
whom a well-known tea is named. This 'Earl Grey' tea turned out to be Admiral
Grey's favourite." Mr. Jones explained that Earl Grey teas are generally
China or Ceylon blacks given distinctive flavour by spraying with oil of
bergamot, a citrus-like fruit found in Italy. "Earl Grey tea was something
Admiral Grey was never without," Mr. Jones continued. "His journals show
clearly that he took a supply along with him on each of his exploratory
voyages in the South Pacific. But, I find the following passage from Admiral
Grey's journal to be most fascinating of all." Mr. Jones read, On August
13 we mayde landfall at a smalle and lushely greene islande. It was most
beautifulle, and native fruites were to be founde in the greatest bountie.
Our ship's cooke gathered these fruites and we founde them moste deliciouse.
Cooke also cutte smalle sections of these moste exotic fruites and brewed
them with my tay. It was an exceeding delectible brewe. "As a tea-merchant,"
Mr. Jones continued, "I found this to be an intriguing idea and so I tried
it out myself, following further details given in the journal. I had to
agree with the old Admiral. Earl Grey tea flavored with tropical fruits
was delicious. I then adjusted the blend, using other ingredients, and
ended up with a new tea that is refreshing and delicious." Mr. Jones indicated
that, while he would donate the journal to the British Historical Society,
he would produce the new tea blend commercially and sell it exclusively
through his Tea-Trader shop. Not surprisingly, Mr. Jones has named his
new creation, "Admiral Grey Tea."
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