Innholdsfortegnelse for Tea Pleasures 2019 i Victoria

Dear Friends Perhaps my favorite way to relax with friends is over a cup of tea. Often the teapot holds a classic blend such as English Breakfast or Earl Grey, steeped in accordance to our brewing guide on page 17, but sometimes the occasion calls for a refreshing glass of White Iced Tea with Mint or a delicate flute of Lavender-Infused Aperitif. Find those beverages, along with other tasty tea-inspired sips, beginning on page 19. Whether I spend hours preparing special foods to welcome guests for a grand event or open my front door to see that a neighbor has dropped by for an impromptu visit just in time to sample a fresh-baked treat, there is something about enjoying tea fare together that turns moments shared into memories treasured. And…

Peaches and Cream Scones Makes 24 2 cups all-purpose flour½ cup firmly packed light brown sugar2 teaspoons baking powder¼ teaspoon salt⅓ cup butter, softened1¼ cups finely chopped dried peaches⅔ cup heavy whipping cream1 large egg½ teaspoon vanilla extract 1. Preheat oven to 375º. Lightly grease a baking sheet. 2. In a large bowl, combine flour, brown sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Stir in chopped peaches. 3. In a small bowl, combine cream, egg, and vanilla extract. Add to dry ingredients, stirring just until moistened. 4. Drop dough by ⅛ cupfuls onto prepared pan. Bake until golden brown, 12 to 14 minutes. Let cool on wire racks. Almond–Chocolate Chip Scones Makes 12 2 cups self-rising flour⅓ cup…

CREDITS CONTRIBUTING PHOTOGRAPHERS KIMBERLY FINKEL DAVIS: pages 32, 60, 74, and 80 TOSHI OTSUKI: pages 11–12 KATE SEARS: page 18 MARCY BLACK SIMPSON: pages 6, 13–14, 20–21, 24, 33, 37, 40, 45, 52, 57, 61, 65, 68–69, 75, 77, 81, 84 and 92 LEE THOMPSON: page 2 CONTRIBUTING STYLISTS AMY BURKE: page 41 MARY LEIGH FITTS: pages 33, 36, 81, and 97 ANNA GILMORE: page 24 LUCY W. HERNDON: pages 3–4, 14, 41, 49, 56, and 88 LINDSAY KEITH KESSLER: pages 29, 32, 40, 53, 60, 74, 80, and 93 YUKIE MCLEAN: cover and pages 6, 15, 21, 28, 37, 65, 68–69, 75, 77, 81, 89, and 92 ASHLEY WYATT: page 53 CONTRIBUTING RECIPE DEVELOPMENT AND FOOD STYLING JANET LAMBERT: pages 49–50 and 87–88 CHANTEL LAMBETH: pages 6, 15, 21–22, 27–28,…

A savvy hostess is keenly aware of the importance of serving teas that pair well with the various items on her menu. Offering a selection—perhaps a different choice with each course—allows guests to sample infusions that may be unfamiliar to them. It is always prudent to prepare and taste new varieties a few days in advance in order to refine steeping methods and to verify that the beverages will, indeed, complement the foods you plan to serve at your gathering. Here are some guidelines for making a perfect pot of tea: Start with good water. If tap water is suitable for drinking, then it is suitable for making tea. If this is not the case, using bottled spring water is an alternative. Heat the water to the desired temperature in…

Smoked-Salmon Blini with Nasturtium Butter Makes approximately 48 3 large eggs¾ cup buttermilk1 cup milk1 cup all-purpose flour¾ cup whole wheat flour1 teaspoon salt1 teaspoon chopped dried chives½ teaspoon ground black pepper1½ cups unsalted butter, divided½ cup Nasturtium Butter (recipe follows)2 (8-ounce) packages smoked salmon, cut into 1½-inch piecesGarnish: microgreens 1. In a medium bowl, whisk together eggs, buttermilk, and milk. 2. In a separate medium bowl, combine all-purpose flour, whole-wheat flour, salt, chives, and pepper. Add flour mixture to egg mixture, whisking to combine. 3. Heat a nonstick skillet over medium heat. When hot, thoroughly coat bottom of skillet with 2 tablespoons unsalted butter. 4. Drop batter by tablespoonfuls over melted butter, cooking no more than 4 per batch to avoid overcrowding skillet. Cook until edges are dry and…

Spiced Milk Tea Makes 8 servings 4 cups water4 cups half-and-half1 tablespoon vanilla extract1 cup granulated sugar2 cinnamon sticks2 (1-inch) pieces candied ginger3 cloves3 whole allspice4 single bags Earl Grey tea In a large saucepan, combine 4 cups water, half-and-half, vanilla extract, sugar, cinnamon sticks, ginger, cloves, and allspice. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and mixture just begins to boil. Remove from heat and add tea bags; cover and steep for 10 minutes. Remove tea bags, and strain mixture through a fine-mesh sieve, discarding solids. Serve warm or chilled. Refrigerate in an airtight container for up to 3 days. Lemon Spritz Cookies Makes approximately 60 2 cups unsalted butter, softened1¼ cups granulated sugar2 large eggs2 teaspoons fresh lemon zest2 teaspoons vanilla extract1 teaspoon lemon extract5¼…

Lavender-Lemon Shortbread Makes approximately 36 ¾ cup unsalted butter½ cup confectioners’ sugar1 teaspoon vanilla extract½ teaspoon lemon extract1½ cups all-purpose flour¼ teaspoon salt1½ teaspoons dried lavender1 tablespoon fresh lemon zest3 tablespoons granulated sugar 1. In a medium bowl, beat butter, confectioners’ sugar, vanilla extract, and lemon extract with a mixer at medium speed until creamy. 2. In a separate medium bowl, sift together flour and salt. Slowly add flour mixture to butter mixture, beating until combined. Fold in lavender and lemon zest. 3. Shape dough into a ball or disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight. 4. Preheat oven to 350º. Line a baking sheet with parchment paper. 5. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2-inch round…