SPECIAL COLLEC TOR’S ISSUE

Teatime

TEA PARTIES 112

for All Seasons Delectable
RECIPES

Strawberry, Macadamia
& White Chocolate
TEATIME CELEBRATIONS 2019
Flourless Torte
RECIPE ON PAGE 123
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DISPLAY UNTIL AUGUST 5, 2019 Table Settingss Tea Pairings
Teatime

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 Table of
contents
7 55 101
Tea-Steeping Guide Mother’s Day Autumnal
Tips to ensure successful infusions Afternoon Tea Harvest Tea
To honor special women Flavors of the season

9
67 113
Hearts-a-Plentea for
Valentine’s Day Father’s Day Chocolate Lovers’
Love-themed tea fare and décor Bow Tie Tea New Year’s Eve
Especially for Dad Decadent tea fare

21
77 125
Teatime for
Mardis Gras Here Comes How-To
Les bons temps the Bridal Party Three step-by-step guides
Celebrating the bride and

31
her attendants

128
A Hoppy Easter Tea 89 Recipe Index
Whimsical party for children Directory of featured foods
Butterfly
Birthday Bash
43 An outdoor celebration 129
Derby Day Resources
Tea Extravaganza Essential information
Hats, mint juleps, and more
 Teatime
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“Let’s celebrate with afternoon tea!”
This wonderful invitation to commemorate any occasion
simply never goes out of style. Whether it’s to mark a
holiday, a birthday, a marriage, or a friendship, teatime is
always the perfect time for a convivial get-together.
If you’ve ever wanted to host your own celebration,
this collection of 10 beautifully set tables and more
than 100 delicious recipes provides plenty of year-
round inspiration. In it, you’ll find delectable menus to
mark a variety of occasions and seasons—Valentine’s
Day, Mardi Gras, Easter, Mother’s Day, Father’s Day,
and so much more, including an elegant and decadent
chocolate-inspired tea for New Year’s Eve. Whenever
possible, we’ve included make-ahead tips to keep
food preparation as stress-free as possible. Our helpful
Recipe Index on page 128 indicates which recipes are
gluten-free, making it easy to accommodate afternoon-
tea guests with sensitivities to gluten.
Unsure about which teas to serve with each course?
Our expert pairings remove any guesswork. And in case
you need to brush up on your tea-preparation skills, we
have included a handy Tea-Steeping Guide on page 8.
The table settings in this special issue showcase an
array of styles—from traditional to modern, classic to
casual, elegant to whimsical. Whatever your aesthetic
and whatever the occasion, your guests will be quite
glad they accepted your kind invitation to celebrate
with tea.

Lorna Reeves, Editor

 Tea-steeping
Guide
The quality of the tea served at a tea party is as important as
the food and the décor. To be sure your infusion is successful every time,
here are some basic guidelines to follow.

Always use the best water possible. If the water Use the highest-quality tea you can afford,
tastes good, so will your tea. If that is not the whether loose leaf or prepackaged in bags or
case, then bottled spring water is a nice alterna- sachets. Remember that these better teas can
tive. Heat the water on the stove top or in an often be steeped more than once. When using
electric kettle to the desired temperature. loose-leaf tea, generally use 1 teaspoon of dry
A microwave oven is not recommended. leaf per 8 ounces of water, and use an infuser
basket. For a stronger infusion, add another
teaspoonful or two of dry tea leaf.
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 As soon as the water reaches the correct temper-
on green, white, and oolong tea leaves can result ature for the type of tea, pour it over the leaves
in a very unpleasant brew. In general, use 170°- or tea bag in the teapot, and cover the pot with
to -195° water for these delicate tea types, and a lid. Set a timer—usually 1 to 2 minutes for
always refer to the tea purveyor’s packaging for whites and oolongs; 2 to 3 minutes for greens;
specific instructions. Reserve boiling (212°) water and 3 to 5 minutes for blacks, pu-erhs, and
for black and pu-erh teas, as well as herbal and herbals. (Steeping tea longer than recommended
fruit tisanes. can yield a bitter infusion.) When the timer goes
off, remove the infuser basket or the tea bags
from the teapot.
If the teapot you plan to use is delicate, warm it
with hot tap water first to avert possible cracking.
Discard this water before adding the tea leaves For best flavor, serve the tea as soon as possible.
or tea bags. Keep the beverage warm atop a lighted warmer
or under your favorite tea cozy if necessary.

teatimemagazine.com 8
 Hearts-a-Plentea for
Valentine’s Day
Love is in the air at an afternoon tea brimming
with heart-themed foods and décor.
teatimemagazine.com 10
 Strawberry, Lavender, and
White Chocolate Scones
Ceylon Highlands Black Tea

Beet-Cucumber Heart Canapés

Roasted Red Pepper Triple-Stack
Tea Sandwiches
Pancetta Club Canapés
Tippy Yunnan China Black Tea

Dark Chocolate–Raspberry Tartlets

Rosy French Macarons
Strawberry Hearts Cake
Valentine’s Tea Blend

Tea Pairings by Simpson & Vail

800.282.8327 | svtea.com
Strawberry, Lavender, and
White Chocolate Scones
Makes 12

2 cups all-purpose flour

1⁄3 cup plus 1 tablespoon granulated
sugar, divided
2 teaspoons baking powder
½ teaspoon dried culinary lavender
½ teaspoon salt
1⁄4 cup cold salted butter, cubed
1 cup chopped freeze-dried
strawberries*
1 (4-ounce) bar white chocolate*,
chopped
1 cup cold heavy whipping cream
½ teaspoon vanilla extract

• Preheat oven to 350°. Line a rimmed

baking sheet with parchment paper.
• In a large bowl, whisk together flour,
1⁄3 cup sugar, baking powder, laven-
der, and salt. Using a pastry blender
or 2 forks, cut in cold butter until it
resembles coarse crumbs. Add straw-
berries and chocolate, stirring until
combined.
• In a small bowl, stir together cold
cream and vanilla extract. Add cream
mixture to flour mixture, stirring until
mixture is evenly moist. (If dough
seems dry, add more cream, 1 table-
spoon at a time.) Working gently,
bring mixture together with hands
until a dough forms.
• Turn out dough onto a lightly
floured surface, and knead gently
4 to 5 times. Using a rolling pin, roll
out dough to a ½-inch thickness.
Using a 3-inch heart-shaped cut-
ter, cut 12 scones from dough. Place
scones 2 inches apart on prepared
baking sheet. Sprinkle tops with
remaining 1 tablespoon sugar.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
18 to 20 minutes.

*We used Karen’s Naturals Just Strawberries

and Ghirardelli.

RECOMMENDED CONDIMENTS:
Clotted Cream
Strawberry Jam

teatimemagazine.com 14
Beet-Cucumber Heart Roasted Red Pepper Pancetta Club Canapés
Canapés Triple-Stack Makes 9
Makes 9 Tea Sandwiches
Makes 9 9 large whole radishes, divided
2 slices white wheat bread, frozen Smoky Lemon-Pepper Aïoli
1 (6-inch) section English cucumber 1 (8-ounce) package cream cheese, (recipe follows)
9 pickled beet slices softened 9 (2½-inch) scalloped-edge round
Pink Peppercorn Butter Hearts 1 teaspoon dried Italian seasoning crackers*
(recipe follows) ¼ teaspoon garlic salt 9 ultra-thin slices ham
¼ teaspoon onion powder 9 slices tomato
• Using a 1½-inch heart-shaped cut- 1⁄8 teaspoon ground black pepper 9 slices pancetta, cooked
ter, cut 9 shapes from frozen bread, 3 large whole roasted canned red 9 leaves frilly baby lettuce
discarding scraps. Place bread hearts peppers
in a resealable plastic bag to prevent 9 slices very thin wheat bread • Cut 9 (¼-inch) vertical slices from
drying out and to let thaw. sides of whole radishes. Using a
• Cut cucumber into 9 (¼-inch) slices. • In a medium bowl, beat cream ¾-inch heart-shaped cutter, cut
Using same cutter, cut 9 heart shapes cheese with a mixer at medium-high 9 shapes from radish slices.
from cucumber, discarding scraps. speed until creamy. Add Italian sea- • Using a mandoline or a sharp paring
Using same cutter, cut 9 heart shapes soning, garlic salt, onion powder, and knife, cut 27 paper-thin horizontal
from pickled beet slices, discarding black pepper, beating until combined. slices from remaining whole radishes.
scraps. Pat beet hearts dry with paper • Pat roasted peppers dry with paper • Spread Lemon-Pepper Aïoli onto
towels to prevent bleeding. towels, and place on a cutting surface. crackers. Top each with 3 radish slices.
• Stack heart shapes in the following Using a ¾-inch heart-shaped cutter, Fold ham slices in fourths, creating
order: bread, Pink Peppercorn Butter cut 27 hearts from peppers. Finely 9 triangles, and place on top of radish
Hearts, cucumber, and beet. Serve chop remaining red pepper scraps to slices. Top each with a tomato slice,
immediately. yield 2 tablespoons. Add chopped red a pancetta slice, a lettuce leaf, and a
peppers to cream cheese mixture, stir- radish heart. Serve immediately.
MAKEAHEAD TIP: Beets can be cut a day ring to combine.
in advance, placed in a covered container • Spread a generous amount of cream *We used Natural Nectar Mediterranean
with enough juice from jar to cover hearts, cheese mixture onto 2 bread slices. Crackers.
and refrigerated until needed. Stack on top of each other, cheese
sides up. Top with a third bread slice. MAKEAHEAD TIP: Hearts can be cut
Pink Peppercorn Butter Hearts Repeat with remaining bread slices earlier in the day, wrapped in damp paper
Makes 9 and cream cheese mixture. towels, placed in a covered container, and
• Using a serrated bread knife in refrigerated until needed.
1⁄4 cup salted butter, softened a gentle sawing motion, trim and
1 teaspoon pink peppercorns, discard crusts from sandwiches. Smoky Lemon-Pepper Aïoli
crushed* Cut each sandwich into 3 equal finger Makes ¼ cup
sandwiches. Top each finger sand-
• Line a rimmed baking sheet with wich with 3 red pepper hearts. Serve ¼ cup mayonnaise
wax paper. immediately. ¼ teaspoon fresh lemon zest
• In a small bowl, stir together butter 1⁄8 teaspoon ground black pepper
and crushed peppercorns. Spread but- MAKEAHEAD TIP: Sandwiches can be 1⁄8 teaspoon smoked paprika
ter to approximately ¼-inch thickness made a couple of hours in advance and left
onto prepared baking sheet. Freeze whole, draped with damp paper towels, • In a small bowl, stir together all
until very hard, approximately 2 hours. placed in a covered container, and refriger- ingredients until combined.
• Using a 1½-inch heart-shaped cut- ated until close to serving time. Just before
ter, cut 9 shapes from frozen butter, serving, trim crusts, cut into fingers,
discarding scraps. Place butter hearts and garnish. Hearts can be cut a day in
in a covered container, and freeze advance, placed in a covered container with
until needed. enough liquid from jar to cover hearts, and
refrigerated until needed.
*Crush peppercorns with a mortar and
pestle, or place peppercorns in a resealable
plastic bag and tap with a rolling pin.

15 Teatime Celebrations
 Dark Chocolate–Raspberry
Tartlets
Makes 24

24 (1.75-inch) mini shortbread tartlet

shells*
¼ cup heavy whipping cream
¼ cup raspberry preserves
6 ounces bittersweet chocolate,
finely chopped
Sweetened Whipped Cream
(recipe follows)
Garnish: mini heart sprinkles**

• Place tartlet shells on a rimmed bak-

ing sheet.
• In a medium saucepan, bring cream
and raspberry preserves to a boil over
medium-high heat. Remove from heat;
add chocolate, stirring until melted and
smooth.
• Transfer chocolate mixture to a
resealable plastic bag with a corner
snipped off or to a pastry bag with tip
snipped off. Pipe chocolate mixture into
tartlet shells. Refrigerate tartlets until
chocolate is firm, approximately 1 hour.
• Place Sweetened Whipped Cream in
a pastry bag fitted with a large open
star tip (Wilton #1M). Pipe an upright
star onto each tartlet. Garnish with
mini heart sprinkles, if desired.

*We used Clearbrook Farms.

**We used Wilton Edible Glitter Pink Hearts,

available at joann.com.

MAKEAHEAD TIP: Tartlets can be

made earlier in the day, placed in a covered
container, and refrigerated until just before
serving time. Just before serving, pipe cream.

Sweetened Whipped Cream

Makes 1¼ cups

¾ cup cold heavy whipping cream

2 tablespoons confectioners’ sugar
¼ teaspoon vanilla extract

• In a small bowl, beat together all

ingredients with a mixer at high speed
until thickened. Cover and refrigerate
for up to 1 hour until needed.

17 Teatime Celebrations
Rosy French Macarons
Makes 19

3 large egg whites

2 cups confectioners’ sugar
1 cup sifted almond meal
1⁄8 teaspoon salt
1 tablespoon granulated sugar
¼ teaspoon culinary rose water
Pink food paste coloring
Cream Cheese Filling
(recipe follows)
Garnish: red heart-shaped
nonpareils*

• Place egg whites in a medium bowl,

and let stand at room temperature for
exactly 3 hours. (Aging egg whites in
this manner is essential to creating
perfect macarons.)
• Line 2 rimmed baking sheets with
parchment paper. Using a pencil, draw
1½-inch circles 2 inches apart onto
parchment; turn parchment over.
• In the work bowl of a food pro-
cessor, pulse together confection-
ers’ sugar, almond meal, and salt to
combine.
• Beat egg whites with a mixer at
medium-high speed until frothy.
Gradually add granulated sugar,
beating at high speed until stiff peaks
form, 3 to 5 minutes. Add rose water
and food coloring, beating just until
incorporated.
• Gently fold almond mixture into egg
white mixture until batter falls from
spatula in thick ribbons. Let batter
stand for 15 minutes. touch, 23 to 24 minutes. Let cool *We used CK Products’ Edible Confetti
• Transfer batter to a pastry bag fit- completely on pans. Jumbo Red Hearts, available at
ted with a medium round tip (Wilton • Transfer macarons to an airtight globalsugarart.com or 800-420-6088.
#12). Pipe batter into drawn circles container with layers separated by
on prepared baking sheets. Slam pans wax paper. Refrigerate until ready to Cream Cheese Filling
on counter to release air bubbles. Top fill and serve. Makes 1 cup
each batter circle with a red heart • Place Cream Cheese Filling in a pas-
nonpareil, if desired. try bag fitted with a medium round tip 1 (8-ounce) package cream cheese,
• Let macarons stand at room tem- (Wilton #12), and pipe filling onto flat softened
perature for 45 to 60 minutes before side of half of macarons. Place remain- 3 tablespoons confectioners’ sugar
baking to help develop the macaron’s ing macarons, flat side down, on top of ½ teaspoon vanilla extract
signature crisp exterior when baked. filling. Push down lightly to spread filling
(Macarons should feel dry to the to edges. Serve immediately, or place • In a medium bowl, beat together all
touch and not stick to the finger.) in an airtight container, and refrigerate ingredients with a mixer at medium-
• Preheat oven to 275°. for up to 3 days. Let come to room high speed until combined and
• Bake until macarons are firm to the temperature before serving. smooth. Use immediately.

teatimemagazine.com 18
 Divide batter between prepared
pans, smoothing tops with a spatula.
Tap pans on counter to reduce air
bubbles.
• Bake until a wooden pick inserted
in centers comes out clean, approxi-
mately 17 minutes. Let cool in pans for
10 minutes. Remove from pans, and
let cool completely on wire racks.
• Spread Vanilla Buttercream Frosting
between layers and on top and sides
of cake.
• Just before serving, garnish top
of cake with strawberry halves and
sides of cake with strawberry slices,
if desired.

*Trim strawberry halves and slices to

resemble hearts, as shown in photos.

KITCHEN TIP: To create swirls in frosting,

use a warm spatula (run spatula under hot
water, and wipe dry).

Vanilla Buttercream Frosting

Makes 4½ cups

7½ cups confectioners’ sugar

Strawberry Hearts Cake • Preheat oven to 350°. Spray 2 1½ cups unsalted butter, softened
Makes 1 (9-inch) cake (9-inch) round cake pans with baking ¾ teaspoon salt
spray with flour. 4½ tablespoons whole milk
½ cup unsalted butter, softened • In a large bowl, beat together butter, 1 tablespoon vanilla extract
¾ cup plus 1 tablespoon granulated sugar, and gelatin with a mixer at
sugar medium speed until fluffy, approxi- • In a large bowl, beat together all
3 tablespoons strawberry gelatin mately 5 minutes, stopping to scrape ingredients with a mixer at medium-
2 large eggs sides of bowl. Add eggs, one at a time, low speed until combined, stopping
1 teaspoon vanilla extract beating well after each addition. Add to scrape sides of bowl as necessary.
1½ cups all-purpose flour vanilla extract, beating to combine. Increase mixer speed to high, and
1½ teaspoons baking powder • In a medium bowl, whisk together beat until fluffy, 1 to 2 minutes. Use
½ teaspoon salt flour, baking powder, and salt. With immediately.
½ cup whole buttermilk mixer at low speed, gradually add
Vanilla Buttercream Frosting flour mixture to butter mixture alter- MAKEAHEAD TIP: Vanilla Buttercream
(recipe follows) nately with buttermilk, beginning and Frosting can be made a day in advance,
Garnish: halved and sliced fresh ending with flour mixture, beating just covered, and refrigerated until needed. Let
strawberries* until combined after each addition. come to room temperature before using.

19 Teatime Celebrations
MARDIS GRAS
Laissez les bons temps rouler as you celebrate
with perfectly portioned teatime fare!
teatimemagazine.com 22
Brown Sugar and Cream Cheese Scones
Vanilla Black

Dilled Crawfish Salad Tea Sandwiches

Jambalaya Tartlets
Muffaletta Palmiers
Green Paradise Blend

Bananas Foster Tartlets

Toasted Pecan Pralines
Mardi Gras King Cake
Manhattan Tribute Blend

Tea Pairings by
Mark T. Wendell Tea Company
978.635.9200 | marktwendell.com
 Brown Sugar and Cream
Cheese Scones
Makes 12

2 cups all-purpose flour

1⁄3 cup firmly packed light brown
sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup cold salted butter, cubed
3 ounces cream cheese, cubed
¾ cup plus 2 tablespoons cold heavy
whipping cream, divided
½ teaspoon vanilla extract
Garnish: turbinado sugar

• Preheat oven to 350°. Line a rimmed

baking sheet with parchment paper.
• In a large bowl, whisk together flour,
brown sugar, baking powder, and salt.
Using a pastry blender or 2 forks, cut
in cold butter until it resembles coarse
crumbs. Add cream cheese, stirring to
combine, but leave in cubes.
• In a small bowl, stir together ¾ cup
plus 1 tablespoon cold cream and
vanilla extract. Add cream mixture to
flour mixture, stirring until mixture is
evenly moist. (If dough seems dry, add
more cream, 1 tablespoon at a time.)
Working gently, bring mixture together
with hands until a dough forms.
• Turn out dough onto a lightly floured
surface, and knead gently 4 to 5 times.
Using a rolling pin, roll out dough to
a ¾-inch thickness. Using a 2¼-inch
fluted round cutter, cut 12 scones from
dough. Place scones 2 inches apart on
prepared baking sheet. Brush tops of
scones with remaining 1 tablespoon
cream. Garnish tops of scones with
turbinado sugar, if desired.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
approximately 20 minutes. Serve warm.

RECOMMENDED CONDIMENTS:
Clotted Cream
Strawberry Jam

25 Teatime Celebrations
 Jambalaya Tartlets
Makes 12

1½ (14.1-ounce) packages
refrigerated pie dough (3 sheets)
2 tablespoons olive oil
½ cup chopped chicken thigh meat
½ cup chopped andouille sausage
¼ cup chopped sweet onion
¼ cup chopped green bell pepper
¼ cup chopped celery
2 cups low-sodium chicken broth
1 cup long-grain rice
½ cup chopped seeded tomatoes
1 bay leaf
1 teaspoon chopped garlic
1 teaspoon Creole seasoning*
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon hot pepper sauce
¼ teaspoon ground black pepper
24 fresh medium shrimp, peeled and
deveined (tails left on)
Garnish: minced fresh parsley and
fresh parsley leaves

• Preheat oven to 450°.

• On a lightly floured surface, unroll
pie dough. Using a 4½x2¼-inch
tartlet pan as a guide, cut 12 shapes
from dough. Lightly spray 12 tartlet
pans with cooking spray. Press dough
Dilled Crawfish Salad discarding scraps. Place bread rounds shapes into prepared tartlet pans, trim-
Tea Sandwiches in a resealable plastic bag to prevent ming excess as necessary. Using the
Makes 16 drying out. large end of a chopstick, press dough
• In a medium bowl, stir together into indentations in sides of tartlet
8 slices potato bread, frozen crawfish, mayonnaise, capers, dill, pans. (See how-tos on page 126.)
2 cups finely chopped cooked celery, lemon zest, lemon juice, and • Place tartlet pans on a rimmed bak-
crawfish pepper. Cover and refrigerate until ing sheet. Refrigerate for 30 minutes.
½ cup mayonnaise cold, approximately 4 hours. Prick tartlet dough with a fork to
2 tablespoons capers • Divide crawfish salad among 16 prevent puffing during baking.
2 tablespoons minced fresh dill bread rounds, spreading evenly. • Bake until golden brown, approxi-
2 tablespoons finely chopped celery Top each with another bread round. mately 7 minutes. Let cool completely.
1 teaspoon fresh lemon zest Garnish each with 3 capers and a dill Remove from tartlet pans, and store in
1 tablespoon fresh lemon juice sprig, if desired. Serve immediately. an airtight container until needed.
1⁄8 teaspoon ground black pepper • In a large nonstick sauté pan, heat
Garnish: 48 capers and fresh dill MAKEAHEAD TIP: Sandwiches can oil over medium-high heat. Add
sprigs be made earlier in the day, covered with chicken, sausage, onion, bell pepper,
damp paper towels, placed in an airtight and celery. Reduce heat to medium-
•Using a 1¾-inch round cutter, container, and refrigerated. Garnish just low; cook, stirring frequently, until
cut 32 shapes from frozen bread, before serving. vegetables are tender. Add broth,

27 Teatime Celebrations
rice, tomatoes, bay leaf, garlic, Creole
seasoning, Worcestershire sauce, salt,
pepper sauce, and black pepper, stir-
ring to combine. Increase heat, and
bring mixture to a boil. Reduce heat
and cover; simmer until rice is done,
15 to 20 minutes, adding shrimp to
pan during last 5 minutes of cooking
time. (Shrimp are done when pink and
opaque.)
• Spoon warm rice mixture into tartlet
shells, arranging shrimp decoratively
on top. Garnish with minced parsley
and parsley leaves, if desired. Serve
immediately.

*We used Tony Chachere’s Creole Seasoning.

MAKEAHEAD TIP: Jambalaya can be

made a day in advance, placed in a covered
container, and refrigerated. Warm gently
before filling tartlet shells. Tartlet shells
can be made early on the day they are to
be used.

Muffaletta Palmiers
Makes 13

1 sheet frozen puff pastry

1⁄3 cup muffaletta salad*, well drained
¼ cup shredded mozzarella cheese
¼ cup shredded provolone cheese
3 tablespoons chopped Genoa salami
3 tablespoons chopped capicola ham
1 large egg
1 tablespoon water

• Preheat oven to 400°. Line a rimmed

baking sheet with parchment paper.
• Let puff pastry sheet thaw slightly
but not completely. (Puff pastry will be
easier to work with if it is slightly firm.) over so seam is on bottom. • Bake until slices are golden brown,
• Blot muffaletta salad on paper tow- • Using a serrated knife in a gentle approximately 15 minutes. Serve
els to remove excess oil. Spread onto sawing motion, cut ½-inch slices. Lay immediately.
puff pastry, leaving a 1-inch border on slices 2 inches apart on prepared bak-
each short side. Scatter cheeses over ing sheet. * We used Alpino Authentic New Orleans
salad, and scatter meats over cheese. • In a small bowl, whisk together egg Style Muffaletta. Look for jars of this Italian-
• Firmly roll up both short sides of and 1 tablespoon water. Using a pastry style olive salad on the pickle aisle of most
puff pastry, meeting in center. Turn brush, brush slices with egg wash. grocery stores.

teatimemagazine.com 28
 Toasted Pecan Pralines
Makes 20

1 cup firmly packed light brown sugar

½ cup granulated sugar
½ cup heavy whipping cream
¼ cup salted butter
2 tablespoons water
Bananas Foster Tartlets • In a small bowl, beat together ¾ cup chopped toasted pecans
Makes 8 mascarpone and caramel milk with
a mixer at medium-high speed until • Line 20 wells of a 24-well mini muf-
½ cup mascarpone cheese smooth and creamy. fin pan with foil baking cups.
½ cup canned caramel milk • In a small sauté pan, stir together • In a medium heavy-bottomed sauce-
(dulce de leche) brown sugar, butter, dark rum, 1 table- pan, stir together sugars, cream, butter,
1 cup firmly packed light spoon water, cinnamon, and salt. and 2 tablespoons water. Cook over
brown sugar Cook over medium heat, stirring con- medium-high heat, stirring constantly,
¼ cup salted butter stantly, until butter melts and sugar until mixture registers just below 238°
3 tablespoons dark rum dissolves. Add vanilla extract, stirring on a candy thermometer. Remove
1 tablespoon water well. Keep warm over very low heat. from heat; add pecans, stirring vigor-
¼ teaspoon ground cinnamon • Spread mascarpone mixture into ously to cool mixture slightly.
1⁄8 teaspoon salt bottom of tartlet shells, smooth- • Working quickly and using a levered
¼ teaspoon vanilla extract ing top to create a level surface. 1-tablespoon scoop, divide pecan
8 Tartlet Shells (recipe on page 97) Slice bananas thinly, and shingle in a mixture among prepared wells of mini
3 bananas circle on top of mascarpone mixture. muffin pan. Let cool completely.
½ cup vanilla ice cream Spoon warm brown sugar sauce over • Store pralines in an airtight con-
Garnish: fresh mint bananas. Top with a scoop of ice tainer at room temperature. Remove
cream. Garnish with mint, if desired. from foil baking cups before serving,
Serve immediately. if desired.

29 Teatime Celebrations
Mardi Gras King Cake
Makes 8 to 12 servings

½ cup whole milk

2 tablespoons salted butter
1⁄3 cup warm water (105° to 110°)
4 tablespoons granulated sugar,
divided
1 (0.25-ounce) package active dry
yeast
1 large egg
3 cups all-purpose flour, divided
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup firmly packed light brown
sugar
¼ cup chopped toasted pecans
¼ cup chopped golden raisins
¼ cup salted butter, melted
2 teaspoons ground cinnamon
1 cup confectioners’ sugar
1 tablespoon water
Garnish: green, purple, and gold
sugars

• In a small saucepan, heat milk until

very hot but not boiling. Remove from
heat, and add 2 tablespoons butter,
stirring until melted. Let mixture cool
to room temperature.
• In a large bowl, stir together 1⁄3 cup
warm water, 1 tablespoon granulated
sugar, and yeast. Let stand until mixture
is very foamy, approximately 10 min-
utes. Add cooled milk mixture, stirring
well. Add egg, whisking to combine. • In a small bowl, stir together brown one-third of the way through dough
Add remaining 3 tablespoons granu- sugar, pecans, raisins, melted butter, to filling. Cover lightly with plastic
lated sugar, stirring to combine. cinnamon, and remaining ¼ cup flour. wrap, and let rise in a warm, draft-
• In a medium bowl, whisk together Set aside. free place (75°) until doubled in size,
2¾ cups flour, salt, nutmeg, and • Line a rimmed baking sheet with approximately 45 minutes.
allspice. Add flour mixture to milk parchment paper. • Preheat oven to 350°.
mixture, stirring until incorporated. • Punch down dough, and turn out • Bake until cake is golden brown
• On a lightly floured surface, knead onto a lightly floured surface. Using and a wooden pick inserted in center
dough by hand until smooth and elas- a rolling pin, roll out dough into a comes out clean, 15 to 20 minutes.
tic, 8 to 10 minutes. (Alternatively, use 16x10-inch rectangle. Sprinkle brown Let cool on pan for 5 minutes. Remove
a mixer with a dough-hook attach- sugar mixture over dough, leaving from pan, and let cool slightly on a
ment, according to manufacturer’s a 1-inch border on both long sides. wire rack.
instructions.) Starting at one long side, roll up • In a small bowl, whisk together
• Lightly oil a large bowl. Place dough tightly, jelly roll style. Bring ends of confectioners’ sugar and 1 tablespoon
in bowl, turning to grease top. Cover dough roll together, and pinch to cre- water until smooth. Spread glaze
bowl with a damp cloth, and let rise ate a seal, shaping dough into a ring. onto slightly warm king cake. Garnish
in a warm, draft-free place (75°) Place on prepared baking sheet. with colored sugars, if desired. Serve
until doubled in size, approximately • Using scissors, make cuts at even immediately, or store in a covered
1½ hours. intervals around dough ring, cutting container at room temperature.

teatimemagazine.com 30
 A Hoppy
easter tea
Take a hop down the bunny trail with
this whimsical tea fit for kids and adults alike.
teatimemagazine.com 32
 Hot Cross Scones
Rooibos Chocolate Orange
Herbal Tea

Easy Egg Salad Canapés

Fruity PB&H Sandwiches
Hot Ham and Cheese
Finger Sandwiches
Beatrix Potter’s Organic
Herbal Tisane Blend

Chocolate-Drizzled
Coconut Macaroons
Bird’s Nests
Strawberry-Ginger Roulade
Carrot Cake Cupcake
Green Rooibos Tisane

Tea Pairings by Simpson & Vail

800.282.8327 | svtea.com
Hot Cross Scones
Makes 8 to 10

1½ cups self-rising flour

¼ cup granulated sugar
1 teaspoon ground allspice
½ teaspoon ground nutmeg
¼ cup cold salted butter, cubed
½ cup coarsely chopped golden
raisins
½ cup cold heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1 tablespoon plus 1 teaspoon milk

• Preheat oven to 350°. Line a baking

sheet with parchment paper.
• In a medium bowl, whisk together
flour, granulated sugar, allspice, and
nutmeg. Using a pastry blender or
2 forks, cut in cold butter until it
resembles coarse crumbs. Add raisins,
stirring to combine.
• In a small bowl, stir together cold
cream and vanilla extract. Add cream
mixture to flour mixture, stirring until
mixture is evenly moist. (If dough
seems dry, add more cream, 1 table-
spoon at a time.) Working gently,
bring mixture together with hands
until a dough forms.
• Using a levered ¼-cup scoop,
portion dough onto prepared baking
sheet.
• Bake until edges of scones are
lightly browned, 18 to 20 minutes.
Let cool on a wire rack.
• In a medium bowl, stir together
confectioners’ sugar and milk until
smooth. (Mixture should be some-
what thick. If necessary, add another
1 teaspoon milk to achieve desired
consistency.) Transfer mixture to a
piping bag fitted with a medium round
tip (Wilton #12) or to a squeeze bottle.
Pipe a cross onto each scone. Serve
immediately.

RECOMMENDED CONDIMENTS:
Devon Cream
Orange Marmalade
Lemon Curd

teatimemagazine.com 36
 • Using a 3-inch flower-shaped cut-
ter, cut 16 shapes from frozen bread
slices. Set 8 flower shapes aside.
• Using a 1½-inch flower-shaped cut-
ter, cut 8 flower shapes from center
of 8 remaining 3-inch frozen flower
shapes. Discard centers. Place flower
shapes in a resealable plastic bag, and
let thaw at room temperature.
• Spread 1 tablespoon peanut butter
onto each of 8 reserved flower-shaped
pieces. Top each with a cutout flower-
shaped piece.
• Drizzle ½ teaspoon honey and
sprinkle ½ teaspoon granola and
½ teaspoon dried strawberries into
each flower-shaped hole in sand-
wiches. Serve immediately.

Easy Egg Salad Canapés half lengthwise. Cut each half in half
Makes 32 lengthwise to yield 4 loaves. Cut these Hot Ham and Cheese
loaves into 8 (1½-inch) cubes each. Finger Sandwiches
8 large hard-cooked eggs • Using a small paring knife, cut a small Makes 8
¼ cup plus 2 tablespoons cavity in each cube, or pinch bread out
mayonnaise of center to make a cavity. Place cubes ½ cup pineapple jam
2 tablespoons yellow mustard on a rimmed baking sheet, and brush 1½ tablespoons yellow mustard
¼ teaspoon salt lightly with melted butter. 1 teaspoon freshly grated horseradish
32 Bread Cubes (recipe follows) • Bake until bread cubes are lightly 16 slices French sourdough sandwich
Garnish: fresh parsley leaves toasted and edges are golden brown, bread, cut into 16 (4x1½-inch)
approximately 10 minutes. Let cool rectangles
• Place eggs in a medium bowl. Using completely before using. Store in an 8 very thin slices deli ham
a pastry blender, cut eggs into fine airtight container. 8 slices Swiss cheese, cut into
pieces. Add mayonnaise, mustard, and 4x1½-inch pieces
salt, stirring until combined. Cover and EDITOR’S NOTE: Cubes are best made the 8 teaspoons butter, softened
refrigerate until needed, up to 2 days. day of use but may be stored for a few days
• Using a small scoop, divide egg until needed. • In a small bowl, stir together jam,
salad among cavities of Bread Cubes. mustard, and horseradish.
Garnish with parsley, if desired. Serve • Preheat a nonstick skillet or griddle
immediately. over medium-high heat.
Fruity PB&H Sandwiches • Spread 1 side of each bread slice
Bread Cubes Makes 8 with ½ teaspoon jam mixture. Top
Makes 32 each of 8 bread slices with a folded
16 pieces thinly sliced challah bread, ham slice, a cheese slice, and a
1 unsliced loaf white sandwich bread frozen remaining bread slice, jam side down.
3 tablespoons butter, melted ½ cup peanut butter Spread ½ teaspoon butter onto each
4 teaspoons honey outside piece of bread.
• Preheat oven to 350°. 4 teaspoons plain granola • Place sandwiches in preheated
• Using a serrated bread knife, trim loaf 4 teaspoons minced dried skillet; toast until medium brown,
into a 12x3x3-inch block. Cut loaf in strawberries approximately 3 minutes per side.

37 Teatime Celebrations
Chocolate-Drizzled until incorporated. Using a spoon, •Store at room temperature in airtight
Coconut Macaroons drizzle chocolate over each macaroon. containers.
Makes 18 Let set.
• Store at room temperature in airtight *We used China Boy Rice Noodles.
1 (7-ounce) package sweetened containers.
flaked coconut
1⁄3 cup granulated sugar Strawberry-Ginger Roulade
3 tablespoons all-purpose flour Bird’s Nests Makes approximately 14 servings
1⁄8 teaspoon salt Makes 24
2 large egg whites 3 tablespoons fresh orange juice
½ teaspoon vanilla extract 1 (11-ounce) package butterscotch 1 cup plus 3 tablespoons granulated
1 cup dark chocolate morsels morsels sugar, divided
1 tablespoon all-vegetable shortening 1 (6-ounce) package crispy 3 cups thinly sliced fresh strawberries
Asian-style rice noodles* 4 large eggs, separated
• Preheat oven to 325°. Line 2 baking 1 (3.5-ounce) package small 1½ teaspoons vanilla extract, divided
sheets with parchment paper. multicolored jelly beans ¾ cup cake flour
• In a large bowl, combine coconut, ¾ teaspoon baking powder
sugar, flour, and salt. Add egg whites • Line 2 baking sheets with wax paper. ½ teaspoon salt
and vanilla extract, stirring until • Melt butterscotch morsels accord- ¼ cup finely chopped candied
well combined. Using a levered ing to package directions; stir until ginger
1-tablespoon scoop, portion mixture smooth. Add noodles, stirring until well Confectioners’ sugar, for dusting
onto prepared baking sheets. coated. 2 cups heavy whipping cream
• Bake until macaroon edges are • Drop mixture by teaspoonfuls onto Garnish: confectioners’ sugar and
golden brown, 18 to 20 minutes. prepared baking sheets, shaping into fresh strawberries
Let cool completely on a wire rack. small bird’s nests. Make a small inden-
• Melt chocolate according to package tation in each nest. Place 3 jelly beans • Preheat oven to 375°. Spray 2 (9-inch)
directions. Add shortening, whisking in each indentation. Let set. square cake pans with cooking spray.

39 Teatime Celebrations
Line pans with parchment paper; spray
parchment.
• In a medium bowl, stir together
orange juice and 3 tablespoons granu-
lated sugar until sugar dissolves. Add
strawberries, tossing to coat. Let stand
at room temperature for 1 hour.
• In a large bowl, beat egg yolks with
a mixer at medium speed until light in
color, 2 to 3 minutes. Add ¾ cup gran-
ulated sugar and 1 teaspoon vanilla
extract, beating until incorporated, 1 to
2 minutes.
• In a medium bowl, whisk together
flour, baking powder, and salt. With
mixer at low speed, gradually add flour
mixture to egg mixture, beating until
smooth.
• In a medium bowl, beat egg whites
with a mixer at high speed until stiff
peaks form. Gently fold egg whites
and ginger into batter. Divide batter
between prepared pans.
• Bake until light golden brown
and a wooden pick inserted in centers
comes out clean, approximately
6 minutes.
• Meanwhile, sift confectioners’ sugar
over 2 thin dish towels. Immediately
loosen cakes from sides of pans, and
turn out onto prepared towels. Gently
peel off parchment paper. Roll up each
cake and towel together, and place
seam side down on wire racks. Let cool
completely.
• In a large bowl, beat together cream,
remaining ¼ cup granulated sugar, and
remaining ½ teaspoon vanilla with a
mixer at medium-high speed until stiff
peaks form. Add enough liquid from
strawberry mixture to tint cream pink,
stirring gently.
• Gently unroll cakes, and spread with
whipped cream mixture. Place sliced
strawberries in a single layer over
whipped cream layer. Reroll cakes
without towels, placing seam side
down. Cover and refrigerate until ready
to serve.
• Just before serving, garnish with
confectioners’ sugar, if desired. Using
a serrated knife, trim ends of roulades,
and slice into 1-inch pieces. Garnish
with strawberries, if desired.

teatimemagazine.com 40
 Derby Day Tea
Extravaganza
Celebrate the annual Run for the Roses with a Kentucky Derby party
complete with tea-sized renditions of some of the state’s iconic fare.
teatimemagazine.com 44
 Country Ham Scones
Blue Moon Tea

Pork and Golden Beet

Tea Sandwiches
Lemon-Mint Radish Tea Sandwiches
Derby Turkey Stack Canapés
Mint Julep Iced Tea
(recipe on page 50)
or Vietnam Organic Green Tea

Orange Mini Bundt Cakes

Chocolate-Pecan Derby Tartlets
Lemon Spritz Cookies
Lychee Congou Black Tea

Tea Pairings by Simpson & Vail

800.282.8327 | svtea.com
 Country Ham Scones
Makes 25

2 cups self-rising flour

1 teaspoon cracked black pepper
¼ cup cold unsalted butter, cubed
½ cup finely chopped cooked
country ham
1 cup plus 1 tablespoon cold heavy
whipping cream, divided

• Preheat oven to 450°. Line a rimmed

baking sheet with parchment paper.
• In a large bowl, whisk together flour
and pepper. Using a pastry blender
or 2 forks, cut in cold butter until it
resembles coarse crumbs. Add ham,
stirring until incorporated.
• Add 1 cup cold cream to flour mix-
ture, stirring until mixture is evenly
moist. (If dough seems dry, add more
cream, 1 tablespoon at a time) Work-
ing gently, bring mixture together with
hands until a dough forms.
• Turn out dough onto a lightly
floured surface, and knead gently 3
to 4 times. Using a rolling pin, roll out
dough to a 1-inch thickness. Using a
11⁄2-inch square cutter, cut 25 scones
from dough, rerolling scraps as neces-
sary. Place scones 2 inches apart on
prepared baking sheet. Brush tops of
scones with remaining 1 tablespoon
cream.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
7 to 8 minutes.

KITCHEN TIP: To crack peppercorns,

place them in a heavy-duty resealable
plastic bag, and tap with a rolling pin or
meat mallet to crush. If using already
ground black pepper, reduce amount to
½ teaspoon.

47 Teatime Celebrations
 Bourbon-Maple Sauce
Makes ¼ cup

¼ cup Kentucky bourbon

¼ cup maple syrup
1 tablespoon stone-ground mustard
¼ teaspoon Worcestershire sauce

• In a small saucepan, bring all ingre-

dients to a boil over medium-high
heat. Cook, stirring frequently, until
thickened, 3 to 5 minutes. Let cool
completely.

MAKEAHEAD TIP: Bourbon-Maple Sauce

can be made a day in advance, covered, and
refrigerated. Rewarm in microwave oven,
a few seconds at a time, until a spreadable
consistency is reached.

Golden Beet Slaw

Makes 1 cup

Pork and Golden Beet • Remove pork from marinade, and 2 small golden beets, peeled
Tea Sandwiches place on prepared baking sheet. Sprin- 3 teaspoons olive oil, divided
Makes 9 kle with garlic salt, pepper, and paprika. 2 teaspoons minced shallot
• Roast until an instant-read thermo- 1 teaspoon minced fresh parsley
1 (1- to 1½-pound) pork tenderloin meter inserted in thickest portion 1 teaspoon golden balsamic vinegar*
¼ cup Kentucky bourbon registers 145°. Let rest for 15 minutes ¹ ⁄ 8 teaspoon salt
¼ cup maple syrup before cutting. ¹⁄ 8 teaspoon ground black pepper
2 tablespoons olive oil • Using a serrated bread knife in
1 tablespoon stone-ground mustard a gentle sawing motion, trim and • Preheat oven to 350°.
¼ teaspoon garlic salt discard crusts from bread slices. Cut • Place beets on a square of heavy-
¼ teaspoon ground black pepper each bread slice into 3 (2½x1-inch) duty foil, and drizzle with 2 teaspoons
¼ teaspoon ground paprika pieces. To prevent bread from drying oil. Fold foil over beets, and seal
6 slices sourdough bread, toasted out, store in a resealable plastic bag securely. Place foil packet on a
Bourbon-Maple Sauce until needed. rimmed baking sheet.
(recipe follows) • Using a sharp knife, cut pork into • Bake until beets are tender, approxi-
Golden Beet Slaw (recipe follows) ¼-inch slices, trimming to fit bread mately 45 minutes. Let cool.
Fresh arugula slices, if necessary. • In the work bowl of a food processor,
• Spread Bourbon-Maple Sauce onto pulse beets until finely chopped.
• Place pork tenderloin in a resealable bread pieces. Layer arugula, pork, and • In a medium bowl, stir together
plastic bag. Golden Beet Slaw on top of 9 bread beets, shallot, parsley, vinegar, salt,
• In a small bowl, whisk together pieces. Cover with remaining bread pepper, and remaining 1 teaspoon oil.
bourbon, maple syrup, oil, and mus- pieces, sauce side down. Serve cold or at room temperature.
tard. Pour over pork. Seal bag, and
refrigerate for 2 hours, turning bag MAKEAHEAD TIP: Pork tenderloin can be *We used B. R. Cohn.
occasionally. baked a day ahead, wrapped whole in foil,
• Preheat oven to 350°. Line a rimmed and refrigerated for up to 1 day. Serve cold, MAKEAHEAD TIP: Golden Beet Slaw can
baking sheet with foil. or reheat in a 350° oven for approximately be made a day in advance, covered, and
10 minutes. refrigerated until needed.

49 Teatime Celebrations
Lemon-Mint Radish
Tea Sandwiches
Makes 8

4 slices very thin white sandwich

bread, frozen
8 radishes, very thinly sliced
Lemon-Mint Aïoli (recipe follows)
Garnish: lemon curls and fresh
mint sprigs

• Using a 1½-inch round cutter, cut

16 rounds from frozen bread slices.
Cover with damp paper towels to
keep from drying out, or place in a
resealable plastic bag.
• Cover radish slices with damp paper
towels to keep from drying out.
• Place a small dollop of Lemon-Mint
Aïoli on each bread round. Top
8 bread rounds, aïoli side up, with
5 radish slices each. Cover with
remaining bread rounds, aïoli side Mint Julep Iced Tea
down. Garnish with lemon curls and Makes 3 quarts • To serve, fill a silver julep cup with
mint, if desired. ice cubes. Pour mint tea over ice, and
12 heaping teaspoons Moroccan Mint sweeten to taste with Simple Syrup.
MAKEAHEAD TIP: Sandwiches can loose-leaf green tea* Add bourbon to taste, if desired. Gar-
be made an hour ahead, covered with 12 cups cold water, divided nish with mint, if desired.
damp paper towels, placed in an airtight Clear cocktail ice cubes
container, and refrigerated. Garnish just Simple Syrup (recipe follows) *We used Simpson & Vail.
before serving. 1 (750-ml) bottle Kentucky bourbon
(optional) Simple Syrup
Lemon-Mint Aïoli Garnish: fresh mint leaves Makes 2 cups
Makes ¼ cup
• Place tea leaves in a 48-ounce or 2 cups water
¼ cup mayonnaise larger teapot. 2 cups sugar
1 teaspoon finely chopped fresh mint • In a tea kettle, heat 6 cups water
½ teaspoon fresh lemon zest to 180°. Add hot water to prepared • In a small saucepan, heat 2 cups
½ teaspoon fresh lemon juice teapot; cover and let steep for 3 min- water and sugar over medium heat
utes. Strain tea into a 3-quart or larger just until sugar dissolves, whisking if
• In a small bowl, stir together all serving pitcher. Add remaining 6 cups necessary. Remove from heat, and let
ingredients until well combined. water, stirring to combine. Let cool to cool to room temperature. Cover and
Cover and refrigerate until needed. room temperature. refrigerate until needed.

teatimemagazine.com 50
 MAKE-AHEAD TIP: Bread rounds can
be cut out a day in advance and stored at
room temperature in an airtight bag. Toast
within an hour of using.

Spicy Sauce
Makes ½ cup

2 tablespoons Major Grey Chutney

2 tablespoons bottled chili sauce
2 tablespoons ketchup
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
¼ teaspoon hot pepper sauce

• In a small bowl, stir together all

ingredients until well combined.
Cover and refrigerate until needed.

Parmesan Frico Wafers

Makes 8

½ cup freshly grated Parmesan

cheese*

• Preheat oven to 350°. Line a rimmed

baking sheet with parchment paper or
with a nonstick silicone baking mat.
• Using a 2¼-inch round cutter as a
guide, sprinkle approximately 1 table-
spoon cheese inside cutter, creating
an even layer. Lift cutter, and repeat
with remaining cheese.
Derby Turkey Stack • Using a 2¼-inch round cutter, cut • Bake until cheese melts and is
Canapés 8 rounds from frozen bread slices, golden brown, 5 to 7 minutes. Let
Makes 8 discarding scraps. wafers stand on baking sheet until
• In a skillet, toast both sides of bread cool and crisp, 1 to 2 minutes. Using
8 slices firm white sandwich bread, rounds over medium-high heat until a thin-edge spatula, transfer to a wire
frozen golden brown. rack, and let cool completely. Store in
Spicy Sauce (recipe follows) • Spread approximately ½ teaspoon an airtight container at room temper-
8 thin slices deli roast turkey Spicy Sauce onto each toasted bread ature until needed. (Wafers are best
8 thin slices Campari tomatoes round. Top each with a piece of when made and eaten the same day).
8 slices cooked pancetta turkey, folding to cover sauce. Top
Parmesan Frico Wafers with a slice of tomato, a slice of *Freshly grated Parmesan cheese is impor-
(recipe follows) pancetta, and a Parmesan Frico Wafer. tant to create a thin, crisp cheese wafer. We
Garnish: watercress Garnish with watercress, if desired. recommend using a Microplane grater to
Serve immediately. finely grate cheese.

51 Teatime Celebrations
Orange Mini Bundt Cakes
Makes 18

½ cup salted butter, softened

1¼ cups granulated sugar
¼ cup firmly packed light brown
sugar
3 large eggs
2 teaspoons fresh orange zest
1 teaspoon orange extract
1½ cups plus 3 tablespoons sifted
cake flour
¼ teaspoon salt
1⁄8 teaspoon baking soda
½ cup whole buttermilk
Garnish: confectioners’ sugar,
bachelor buttons*, and
orange curls

• Preheat oven to 325°. Spray 18 well

of 2 (12-well) mini Bundt cake pans**
with baking spray with flour.
• In a large bowl, beat butter and
sugars with a mixer at medium speed
until fluffy, 3 to 4 minutes, stopping
to scrape sides of bowl. Add eggs,
one at a time, beating well after each
addition. Add orange zest and orange
extract, beating to combine.
• In a medium bowl, whisk together
flour, salt, and baking soda. With
mixer at low speed, gradually add flour
mixture to butter mixture alternately
with buttermilk, beginning and ending
with flour mixture, beating just until
combined after each addition. Divide
batter among prepared wells of pans.
Tap pans on counter to level batter and
reduce air bubbles.
• Bake until cakes are light golden
brown and a wooden pick inserted in
near centers comes out clean, approxi- MAKEAHEAD TIP: Cakes can be made *We used bachelor buttons from
mately 20 minutes. Let cool in pans for a week in advance, placed in an airtight Gourmet Sweet Botanicals, 800-931-7530,
5 minutes. Remove from pans, and let container, and frozen. Let thaw completely gourmetsweetbotanicals.com.
cool completely on wire racks. Garnish before garnishing and serving.
with confectioners’ sugar, fresh flow- **We used a Wilton Perfect Results 12-cavity
ers, and orange curls, if desired. Mini Fluted Pan.

teatimemagazine.com 52
“You want to see the greatest, and the greatest of all races is the Kentucky Derby.
That is the race, the Kentucky Derby, the Run for the Roses.”
—JOHN SOSBY, FORMER MANAGER OF CLAIBORNE FARM

Chocolate-Pecan Derby • Bake until set and slightly puffed, • In a large bowl, beat together butter
Tartlets approximately 12 minutes. Let cool and sugar with a mixer at medium
Makes 24 completely. Remove tartlets from speed until creamy, 2 to 3 minutes,
pans. stopping to scrape sides of bowl. Add
1 (14.1-ounce) package refrigerated • Place Whipped Cream in a piping egg, lemon extract, and lemon zest,
pie dough (2 sheets) bag fitted with an open star tip (Wilton beating until incorporated. Add flour,
2 large eggs, lightly beaten #21), and pipe onto tartlets. Garnish beating until incorporated.
¾ cup mini chocolate morsels with grated chocolate, if desired. • Place cookie dough in a cookie
½ cup plus 3 tablespoons press* fitted with a flower-shaped
all-purpose flour MAKEAHEAD TIP: Tartlets can be made disk, and push dough out onto pre-
½ cup finely chopped toasted pecans a day in advance and stored in an airtight pared baking sheets.
½ cup firmly packed light brown container. Garnish just before serving. • Bake until cookies are set but not
sugar quite brown, approximately 9 min-
¼ cup granulated sugar KITCHEN TIP: Use a Microplane grater utes. Let cool on baking sheets for
3 tablespoons salted butter, melted to finely grate chocolate for garnish. 1 minute. Transfer cookies to wire
2 teaspoons vanilla extract racks, and let cool completely.
¼ teaspoon salt Whipped Cream • Place Yellow Frosting in a piping
Whipped Cream (recipe follows) Makes 2 cups bag fitted with a small round open
Garnish: finely grated semisweet tip (Wilton #10), and pipe a button
chocolate 1 cup cold heavy whipping cream of buttercream into center of each
2 tablespoons confectioners’ sugar cookie. Store in single layers in airtight
• Preheat oven to 450°. Lightly spray ¼ teaspoon vanilla extract containers until needed.
24 (2¼-inch) round tartlet pans with
cooking spray. • In a medium bowl, beat all ingre- MAKEAHEAD TIP: Cookies can be baked
• Using a 2½-inch round cutter, cut dients with a mixer at high speed up to a week ahead (minus frosting dot),
24 rounds from pie dough. Press dough until stiff peaks form. Refrigerate placed in in an airtight container, and
rounds into prepared tartlet pans, until needed. frozen until needed. Let thaw completely
trimming excess as necessary. Using before piping buttercream into centers.
the large end of a chopstick, press
dough into indentations in sides of Lemon Spritz Cookies *We used an OXO cookie press.
tartlet pans. (See how-tos on page Makes 86
126.) Yellow Frosting
• Place prepared tartlet pans on a 1 cup salted butter, softened Makes ½ cup
rimmed baking sheet. Refrigerate for ½ cup plus 2 tablespoons
20 minutes to prevent shrinking while granulated sugar 1½ cups confectioners’ sugar
baking. Prick tartlet dough with a fork 1 large egg 1 tablespoon whole milk
to prevent puffing during baking. 2 teaspoons lemon extract Yellow paste food coloring
• Bake until very light golden brown, 1 teaspoon fresh lemon zest
approximately 5 minutes. Let cool. 2¼ cups all-purpose flour • In a small bowl, stir together con-
• In a large bowl, stir together eggs, Yellow Frosting (recipe follows) fectioners’ sugar and milk until smooth
chocolate morsels, flour, pecans, sug- and creamy. Add enough food coloring
ars, melted butter, vanilla extract, and • Preheat oven to 350°. Line several until desired color is reached. Use
salt. Divide mixture among prepared rimmed baking sheets with parchment immediately.
tartlet shells. paper.

53 Teatime Celebrations
 Mother’s Day
Afternoon Tea
Surprise your mom and other special women in your life with an elegant
afternoon full of delectable treats, along with an endless supply of tea.
teatimemagazine.com 56
 Orange–Poppy Seed
Gluten-free Scones
Aromatic Earl Grey Black Tea

Zucchini & Bacon–Filled Mushrooms

Asparagus, Caper, Ham
& Shrimp Canapés
Tomato, Avocado & Crab
Tea Sandwiches
Raspberry & Pomegranate Green Tea

Strawberry Tartlets
with Vanilla-Citrus Custard
Lavender, Mango & Peach Macarons
Mini Carrot Cakes
Cardamom Black Tea

Tea Pairings by Ahmad Tea

800.637.7704 | ahmadteausa.com
Orange–Poppy Seed
Gluten-free Scones
Makes 12

2 cups gluten-free all-purpose flour*

¼ cup granulated sugar
2 tablespoons orange zest
1 tablespoon baking powder
1½ teaspoons poppy seeds
½ teaspoon salt
5 tablespoons cold unsalted butter,
cubed
¾ cup heavy whipping cream
¼ cup fresh orange juice
1 large egg
1 tablespoon water
Orange Glaze (recipe follows)

• Preheat oven to 425°. Line a rimmed

baking sheet with parchment paper.
• In a large bowl, whisk together flour,
sugar, orange zest, baking powder,
poppy seeds, and salt. Using a pastry
blender or 2 forks, cut in cold butter
until it resembles coarse crumbs. Add
cream and orange juice, stirring until
combined.
• Turn out dough onto a lightly
floured surface, and knead just until
dough comes together. Using a rolling
pin, roll out dough to a ¾-inch thick-
ness. Using a 2¼-inch fluted square
cutter, cut 12 scones from dough,
rerolling scraps as necessary. Place
scones on prepared baking sheet.
• In a small bowl, whisk together egg
and 1 tablespoon water. Brush tops of
scones with egg wash.
• Bake until edges of scones are
golden brown, 12 to 17 minutes. Brush
tops of scones with Orange Glaze
before serving.

*We used King Arthur Flour Gluten-Free

Measure for Measure Flour. Orange Glaze
Makes approximately ½ cup
RECOMMENDED CONDIMENTS: •In a small bowl, whisk together
Clotted Cream ½ cup confectioners’ sugar confectioners’ sugar and orange juice
Grapefruit Marmalade ½ cup fresh orange juice until combined. Use immediately.

teatimemagazine.com 60
 • In another large bowl, toss together
stemmed mushrooms, remaining
3 tablespoons oil, and remaining
¾ teaspoon garlic. Place mushrooms,
stem side down, on prepared baking
sheet.
• Bake for 15 minutes. Turn mush-
rooms, and spoon ½ teaspoon filling
into each mushroom. Bake 5 minutes
more. Serve warm. Garnish with cher-
vil, if desired.

Asparagus, Caper, Ham &

Shrimp Canapés
Makes 12

3 tablespoons extra-virgin olive oil,

divided
12 jumbo fresh shrimp, peeled and
deveined
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper,
divided
¼ teaspoon minced garlic
6 thin slices Virginia ham
¼ cup thinly sliced fresh asparagus
¼ teaspoon Champagne vinegar
2 tablespoons capers
1 tablespoon all-purpose flour
¼ cup peanut oil
12 toasted sesame crackers

• In a large skillet, heat 2 tablespoons

olive oil over medium heat. Sprinkle
Zucchini & Bacon–Filled • Preheat oven to 425°. Line a rimmed shrimp with ¼ teaspoon salt and
Mushrooms baking sheet with parchment paper. 1⁄8 teaspoon pepper. Add shrimp and
Makes 64 • In a large skillet, cook bacon over garlic to skillet; cook until shrimp are
medium heat until crisp, approximately pink and firm, approximately 3 minutes
3 slices thick-cut bacon 10 minutes. Remove bacon, and let per side. Transfer to a medium heat-
2 cups diced zucchini drain on paper towels, reserving drip- proof bowl.
½ cup diced fresh button pings in skillet. Let bacon cool; roughly • Wipe skillet clean. Add half of ham
mushrooms chop, and set aside. slices to skillet; cook over medium-
2 tablespoons diced onion • Add zucchini, diced mushrooms, high heat until crisp, approximately
4 tablespoons olive oil, divided onion, 1 tablespoon oil, ¼ teaspoon 3 minutes per side. Remove from pan,
1 teaspoon minced garlic, divided garlic, salt, and pepper to bacon drip- and let drain on paper towels. Repeat
½ teaspoon kosher salt pings in skillet, stirring to coat. Cook with remaining ham slices.
¼ teaspoon ground black pepper over medium heat until mushrooms • Add remaining 1 tablespoon olive oil
¼ cup ricotta cheese and zucchini begin to wilt, approxi- to skillet, and heat over medium heat.
64 fresh button mushrooms, mately 5 minutes. Remove from heat; Sprinkle asparagus with remaining
stemmed transfer to a large heatproof bowl. ¼ teaspoon salt and remaining 1⁄8 tea-
Garnish: chervil Add bacon and ricotta, stirring until spoon pepper. Add asparagus to skillet;
combined. cook until fragrant, approximately

61 Teatime Celebrations
3 minutes. Transfer asparagus to
another heatproof bowl; add vinegar,
stirring until combined.
• In a medium bowl, toss together
capers and flour until fully coated. In
a small saucepan, heat peanut oil over
high heat. Using a slotted spoon, care-
fully transfer capers to oil. (Oil should
begin to bubble.) Fry capers until
golden brown, 2 to 3 minutes. Remove
capers using a slotted spoon, and let
drain on paper towels.
• Using a 1-inch round cutter, cut 12
rounds from ham, and place on crack-
ers. Top each ham round with 1 shrimp.
Top shrimp evenly with asparagus and
capers. Serve immediately.

Tomato, Avocado & Crab

Tea Sandwiches
Makes 12

12 ounces lump crabmeat

2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh basil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
12 thin slices white sandwich bread
1 pint grape tomatoes, thinly sliced
1 small avocado, halved, pitted, and
thinly sliced
Garnish: fresh basil leaves

• In a medium bowl, stir together crab-

meat, mayonnaise, lemon juice, basil,
salt, and pepper.
• Using a serrated bread knife in a
gentle sawing motion, trim and discard
crusts from bread. Spread crab mixture
in an even layer onto 6 bread slices.
Place tomato slices on top of crab
mixture and avocado on top of tomato.
Cover with remaining bread slices.
• Using a serrated bread knife in a
gentle sawing motion, cut sandwiches
in half diagonally to create 2 triangles
each. Serve immediately, or cover with
damp paper towels, place in a covered
container, and refrigerate for up to 30
minutes until serving time. Garnish
with basil, if desired.

teatimemagazine.com 62
 Place rounds on prepared baking
sheets. Using a fork, poke several
holes in dough rounds.
• Bake until edges are just beginning
to brown, approximately 10 minutes.
Let cool completely on wire racks.
• Place Vanilla-Citrus Custard in a
large piping bag fitted with a rose-
shaped tip (Wilton #125). Pipe custard
into center of tartlet shells, and create
a ribbon design around edge of each
shell. Place a strawberry in center of
each tartlet. Serve immediately.

MAKEAHEAD TIP: Tartlet shells can be

made in advance and stored in an airtight
container for up to 3 days.

Vanilla-Citrus Custard
Makes 2¾ cups

1½ cups heavy whipping cream

¾ cup whole milk
2 large egg yolks
1 large egg
1⁄3 cup firmly packed light brown
sugar
¼ cup plus ½ tablespoon cornstarch
½ teaspoon fresh lemon zest
½ teaspoon fresh orange zest
½ teaspoon vanilla bean paste
1 tablespoon unsalted butter,
softened
Strawberry Tartlets with and confectioners’ sugar with a mixer
Vanilla-Citrus Custard at medium speed until fluffy, 3 to 4 • In a medium saucepan, bring cream
Makes 20 minutes, stopping to scrape sides of and milk to a boil together over
bowl. Add egg, beating to combine. medium heat.
¾ cup unsalted butter, softened • In a medium bowl, whisk together • In a medium bowl, whisk together
1 cup confectioners’ sugar flours, almonds, and salt. With mixer at egg yolks, egg, brown sugar, corn-
1 large egg low speed, gradually add flour mixture starch, lemon zest, orange zest, and
1½ cups all-purpose flour to butter mixture, beating just until vanilla bean paste. Whisking con-
1¼ cups almond flour combined. Press dough into bottom stantly, slowly add hot cream mixture
1 cup chopped roasted almonds of prepared pan. Cover with plastic to egg mixture. Return cream mixture
½ teaspoon kosher salt wrap, and refrigerate for 1 hour. to saucepan, and cook, whisking con-
Vanilla-Citrus Custard • Preheat oven to 350°. Line 2 rimmed stantly, until thickened.
(recipe follows) baking sheets with parchment paper. • Transfer custard to a medium bowl.
20 fresh strawberries, hulled • Turn out dough onto a lightly Add butter, stirring until incorporated.
floured surface. Using a rolling pin, Cover with a piece of plastic wrap,
• Line a 9-inch square baking pan roll out dough into a 12-inch square, pressing wrap directly onto surface of
with plastic wrap. ¼ inch thick. Using a 2¼-inch round custard to prevent a skin from forming.
• In a large bowl, beat together butter cutter, cut 20 rounds from dough. Refrigerate for 1 hour before using.

63 Teatime Celebrations
Lavender, Mango & Peach
Macarons
Makes 36

11⁄3 cups confectioners’ sugar

1¼ cups almond flour
½ cup egg whites (approximately
4 egg whites), divided
1⁄2 teaspoon food-grade lavender
flavoring*
1⁄8 teaspoon violet gel food coloring*
½ cup plus 6½ teaspoons granulated
sugar
3 tablespoons water
½ teaspoon meringue powder
Fruity & Floral Filling
(recipe follows)

• Place egg whites in a large bowl,

and let stand at room temperature for
exactly 3 hours. (Aging egg whites in
this manner is essential to creating
the perfect macaron.)
• Line 2 rimmed baking sheets with
parchment paper. Using a pencil, fitted with a medium round tip (Wilton *We used Beanilla Lavender Flavoring and
draw 72 (11⁄2-inch) circles 2 inches #12). Pipe 1½-inch circles 2 inches Wilton Gel Icing Colors in Violet.
apart onto parchment; turn parch- apart onto baking mats on prepared
ment over. pans. Pipe batter into drawn circles MAKE-AHEAD TIP: Wrap unfilled maca-
• In a medium bowl, sift together on prepared baking sheet. Tap pans rons in plastic wrap in groups to prevent
confectioners’ sugar and almond vigorously on counter 4 to 5 times to crushing or breaking. Transfer to airtight
flour. Add ¼ cup egg whites and food release air bubbles. Let stand at room containers. Refrigerate for up to 2 days
coloring, stirring gently to combine. temperature until macarons form a until needed or freeze for up to 1 month.
Set aside. skin, 45 to 60 minutes. (Macarons Let come to room temperature before filling
• In a small saucepan, bring granu- should feel dry to the touch and not and serving.
lated sugar and 3 tablespoons water stick to the finger.)
to a boil over medium-high heat. • Preheat oven to 280°. Fruity & Floral Filling
Cook until mixture registers 248° on • Bake until macarons are firm to Makes approximately 1 cup
a candy thermometer, approximately the touch, 18 to 20 minutes, rotating
5 minutes. pans halfway through baking. Let cool ½ cup unsalted butter, softened
• Meanwhile, in the bowl of a stand completely on pans. ½ cup confectioners’ sugar
mixer fitted with the whisk attach- • Transfer macarons to an airtight 1⁄4 cup mango-peach preserves
ment, beat together meringue powder container with layers separated by 1⁄4 teaspoon food-grade lavender
and remaining ¼ cup egg whites wax paper. Refrigerate until ready to flavoring
at low speed until foamy. Increase serve.
mixer speed to high. Add hot sugar • Place Fruity & Floral Filling in a pip- • In the bowl of a stand mixer fitted
syrup in a slow, steady stream, being ing bag fitted with a medium round with the paddle attachment, beat
careful not to hit sides of bowl. Beat tip (Wilton #10). Pipe approximately together butter and confectioners’
until mixture is glossy with smooth ½ teaspoon filling onto flat side of half sugar at medium speed until creamy,
peaks, 10 to 15 minutes. Gently fold in of macarons. Place remaining maca- 3 to 4 minutes, stopping to scrape
almond flour mixture in thirds, being rons, flat side down, on top of filling. sides of bowl. Add preserves and
careful not to deflate egg whites. Lightly push down so filling spreads to lavender extract, beating just until
• Spoon mixture into a piping bag edges. Serve immediately. combined.

teatimemagazine.com 64
 Honeyed Cream Cheese Frosting on
top of each square.
• In a medium microwave-safe bowl,
microwave white chocolate chips on
high in 30-second intervals, stirring
between each, until melted and
smooth.
• In a small bowl, stir together ½ cup
melted white chocolate and desired
amount of pink food coloring until
combined.
• Using an offset spatula, spread
remaining melted white chocolate to
a 1⁄8-inch thickness onto a nonstick
baking mat.
• Place pink chocolate in a piping bag
fitted with a round tip (Wilton #4).
Pipe vertical lines of pink chocolate
¼ inch apart onto white chocolate.
Beginning at top left corner, use a
Mini Carrot Cakes • In the bowl of a stand mixer fitted wooden pick to drag chocolate from
Makes 35 with whisk attachment, beat together left to right, then right to left, chang-
eggs and sugar at medium-high speed ing directions as you move down
3 large eggs, room temperature until pale yellow and fluffy, approxi- white chocolate. Let chocolate set
1¼ cups granulated sugar mately 3 minutes. Reduce mixer speed slightly. Using a 1½-inch square
¼ cup plus 2 tablespoons extra- to medium-low. Add oil and vanilla cutter, cut 35 chocolate squares.
virgin olive oil extract in a slow, steady stream, beat- Let chocolate set completely. Place
½ teaspoon vanilla extract ing until combined, 3 to 5 minutes. a chocolate square on top of each
1 cup plus 2 tablespoons all-purpose • In a medium bowl, whisk together frosted cake. Serve immediately.
flour flour, baking soda, cinnamon, allspice,
1 teaspoon baking soda nutmeg, and salt. Using a rubber Honeyed Cream Cheese
1 teaspoon ground cinnamon spatula, fold flour mixture into egg Frosting
¼ teaspoon ground allspice mixture just until combined. Fold in Makes 2¼ cups
¼ teaspoon ground nutmeg carrots, walnuts, and raisins. Using
¼ teaspoon salt an offset spatula, spread batter into 11⁄2 (8-ounce) packages cream
½ (10-ounce) bag shredded carrots prepared sheet pan. cheese, softened
½ cup walnuts, toasted and chopped • Bake until a wooden pick inserted 4 ounces mascarpone cheese
½ cup golden raisins in center comes out clean, 25 to 35 11⁄2 tablespoons honey
Honeyed Cream Cheese Frosting minutes. Let cool completely in pan 11⁄2 cups confectioners’ sugar
(recipe follows) on a wire rack.
½ (11-ounce) bag white chocolate • Run a paring knife around edges • In a large bowl, beat together cream
morsels of pan to loosen cake. Invert pan to cheese, mascarpone, and honey
Pink food coloring release cake onto a cutting surface. with a mixer at medium speed until
Discard parchment paper. Using a creamy, 3 to 4 minutes, stopping to
• Preheat oven to 375°. Spray a sharp knife, trim and discard 1⁄2 inch scrape sides of bowl. Reduce mixer
121⁄2x9-inch rimmed sheet pan with from cake edges, and cut cake into speed to low. Gradually add con-
baking spray with flour; line pan with 1½-inch squares, wiping knife clean fectioners’ sugar, beating just until
parchment paper. between each cut. Spread 1 tablespoon combined. Use immediately.

65 Teatime Celebrations
 Father’s Day
BOW TIE Tea
A suave and stylish teatime is an impeccable way
to honor Dad on his special day.
teatimemagazine.com 68
 Cheddar-Chive Scones
with Black Pepper Butter
Smoke Tea

Pastrami-Swiss Tea Sandwiches

Pizza Flatbread Stacks
Beef Fillet Crostini
Eight at The Fort Blend

Banana Cream Tartlets

Maple-Bacon Fudge
Peanut Butter–Chocolate Bars
Big Red Robe Oolong Tea

Tea Pairings by Harney & Sons

800.832.8463 | harney.com
Cheddar-Chive Scones
Makes 8

2 cups all-purpose flour

2 teaspoons baking powder
½ teaspoon salt
¼ cup cold unsalted butter, cubed
½ cup shredded sharp Cheddar
cheese
1 tablespoon snipped fresh chives
¾ cup plus 1 tablespoon cold heavy
whipping cream, divided

• Preheat oven to 350°. Line a

rimmed baking sheet with parchment
paper.
• In a large bowl, whisk together
flour, baking powder, and salt. Using
a pastry blender or 2 forks, cut in
cold butter until it resembles coarse
crumbs. Add cheese and chives, stir-
ring well.
• Add ¾ cup cold cream to flour
mixture, stirring until mixture is evenly
moist. (If dough seems dry, add more
cream, 1 tablespoon at a time.) Work-
ing gently, bring mixture together
with hands until a dough forms.
• Turn out dough onto a lightly
floured surface, and knead gently
4 to 5 times. Using a rolling pin, roll
out dough to a ¾-inch thickness.
Using a 2¼-inch square cutter, cut
8 scones from dough. Place scones
2 inches apart on prepared baking
sheet. Brush tops of scones with
remaining 1 tablespoon cream.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
approximately 20 minutes.Serve warm.

RECOMMENDED CONDIMENT:
Black Pepper Butter (recipe follows)

Black Pepper Butter

Makes ½ cup
• In a small bowl, stir together butter (Wilton #1M), and pipe individual por-
½ cup salted butter, room and pepper until well combined. tions into small bowls or butter pats.
temperature • Transfer mixture to a pastry bag Refrigerate until needed.
¼ teaspoon ground black pepper fitted with a large open star tip

teatimemagazine.com 72
 Pastrami-Swiss
Tea Sandwiches
Makes 8 • Cut cheese into 8 triangles, the
same size as bread triangles.
4 slices rye bread with caraway seeds • In a small bowl, stir together may-
2 slices Swiss cheese onnaise and mustard. Spread a layer
1 tablespoon mayonnaise of mayonnaise-mustard mixture onto
1 tablespoon spicy brown mustard each bread triangle. Top each of 8
1⁄3 cup fresh spring mix lettuces bread triangles with a cheese triangle.
8 ultra-thin slices pastrami Cover cheese layer with lettuces. Fold
each pastrami slice in half, then in half
• Using a serrated knife in a gentle again, creating a triangle, and place
sawing motion, trim and discard on top of lettuces, trimming pas-
crusts from bread slices, creating trami as needed to fit bread triangles.
a perfect square. Cut each square Cover with remaining bread triangles,
diagonally into 4 triangles. Cover mayonnaise side down. Serve imme-
bread with damp paper towels, or diately, or cover with damp paper
place bread in a resealable plastic bag towels, place in a covered container,
to prevent drying out while preparing and refrigerate for a few hours until
other ingredients. serving time.

73 Teatime Celebrations
Pizza Flatbread Stacks
Makes 8

1 (1⁄4-inch-thick) flatbread
1 teaspoon olive oil
8 slices tomato-basil Jack cheese*
2 tablespoons pizza sauce
16 slices pepperoni
8 slices Campari tomato
Garnish: microgreens

• Preheat oven to 350°. Line a baking

sheet with parchment paper.
• Using a 1¾-inch round cutter, cut
8 rounds from flatbread, discarding
scraps. Place rounds on prepared
baking sheet, and brush tops with oil.
• Bake until light golden brown,
approximately 5 minutes. Let cool.
• Using same cutter, cut 12 rounds
from cheese slices, discarding scraps.
• Spread a layer of pizza sauce onto
toasted flatbread rounds. Top each
round with a cheese round, a pep-
peroni slice, another cheese slice,
and another pepperoni slice. Place a
tomato slice on top of final pepperoni
layer. Garnish with microgreens, if
desired. Serve immediately.

*We used Sargento.

Beef Fillet Crostini

Makes 8

8 prepared multigrain crostini

1 tablespoon butter, melted
1 (6- to 8-ounce) beef tenderloin
fillet
½ teaspoon olive oil
1⁄8 teaspoon garlic powder
1⁄8 teaspoon salt • Bake until lightly toasted, approxi- finish cooking until desired degree of
1⁄8 teaspoon ground black pepper mately 5 minutes. doneness is reached, 5 to 7 minutes
¼ cup mayonnaise • Line another baking sheet with for rare. Remove from oven, and let
1 teaspoon freshly ground aluminum foil. rest for 10 minutes.
horseradish • Heat a small nonstick sauté pan • Using a long sharp knife, slice beef
Garnish: fresh parsley over medium-high heat. thinly.
• Drizzle both sides of fillet with oil, • In a small bowl, combine mayon-
• Preheat oven to 350°. Line a baking and sprinkle with garlic powder, salt, naise and horseradish. Spread a layer
sheet with parchment paper. and pepper. When pan is hot, sear of mayonnaise mixture onto each
• Arrange crostini on prepared bak- fillet on all sides until brown and crostini. Divide beef among crostini.
ing sheet. Brush crostini lightly with slightly charred. Place on prepared Garnish with parsley, if desired.
melted butter. baking sheet, and place in oven to

teatimemagazine.com 74
 with a piece of plastic wrap, pressing
wrap directly onto surface to prevent
a skin from forming. Let cool to room
temperature.
• Refrigerate pudding for up to 1 day.
Whisk to loosen before using.
• Just before serving, fill tartlet shells
with custard. Place a banana slice on
top of custard in each tartlet shell.
• Place Sweetened Whipped Cream
in a pastry bag fitted with a medium
open star tip (Wilton #32). Pipe a
rosette of whipped cream onto each
banana slice. Garnish each tartlet with
half a mini vanilla wafer, if desired.

*We used Clearbrook Farms.

Sweetened Whipped Cream

Makes 2 cups

1 cup cold heavy whipping cream

2 tablespoons confectioners’ sugar
¼ teaspoon vanilla extract

• In a small bowl, beat together cream,

confectioners’ sugar, and vanilla extract
with a mixer at high speed until thick-
ened and creamy. Use immediately.

Maple-Bacon Fudge
Makes 88 pieces

3 cups granulated sugar

Banana Cream Tartlets • In a medium heatproof bowl, com- ¾ cup salted butter
Makes 32 bine egg yolks and sugar. 1 (5-ounce) can evaporated milk
• In a small bowl, whisk together flour 1 (12-ounce) package white
3 large egg yolks and cornstarch. Add flour mixture to chocolate morsels
¼ cup granulated sugar egg mixture, stirring until a smooth 1 (7-ounce) jar marshmallow crème
1¼ cups whole milk paste forms. 3 tablespoons maple extract*
2 tablespoons all-purpose flour • In a medium saucepan, bring milk Garnish: crisp cooked bacon pieces
2 tablespoons cornstarch to just under a boil over medium-high
1 tablespoon salted butter heat. Remove from heat. • Line an 11x8-inch baking pan with
1¼ teaspoons vanilla extract • Slowly add hot milk to egg mixture, foil, letting excess extend over sides of
2 (4.2-ounce) boxes mini (1.75-inch) whisking constantly. Pour mixture back pan. Lightly grease foil with butter, or
shortbread tart shells* into saucepan, and cook over medium lightly spray with cooking spray.
2 bananas, cut into 32 slices heat, whisking constantly, until mixture • In a large saucepan, bring sugar,
Sweetened Whipped Cream thickens. Remove from heat. butter, and evaporated milk to a full
(recipe follows) • Add butter and vanilla extract, whisk- boil over medium-high heat, stirring
Garnish: 16 mini vanilla wafers ing well. Pour pudding into a heat- constantly, approximately 5 minutes.
proof bowl, and immediately cover Remove from heat.

75 Teatime Celebrations
• Add white chocolate, stirring until
melted. Add marshmallow crème and
maple extract, stirring vigorously until
well incorporated. Pour mixture into
prepared pan. Let cool completely at
room temperature.
• Using excess foil as handles, remove
from pan. Discard foil, and place fudge
on a cutting surface.
• Using a long sharp knife and pressing
in a downward motion, cut fudge into
1-inch squares.
• Serve immediately, or place in an
airtight container with layers separated
by wax paper, and refrigerate until
needed.
• Garnish each square with bacon
pieces just before serving, if desired.

*To balance the white chocolate flavor,

3 tablespoons maple extract really are
needed.

Peanut Butter–Chocolate
Bars
Makes 32

1 cup graham cracker crumbs

1 cup confectioners’ sugar
½ cup plus 2 tablespoons creamy
peanut butter, divided
½ cup salted butter, melted
¾ cup bittersweet chocolate morsels
Garnish: chopped roasted unsalted
peanuts

• Line an 8-inch square baking pan

with foil, letting excess extend over
sides of pan. Lightly spray foil with
cooking spray.
• In a medium bowl, stir together
graham cracker crumbs, confection-
ers’ sugar, ½ cup peanut butter, and
melted butter until well combined.
Press mixture into prepared pan. • Using an offset spatula, spread • Using a long sharp knife and press-
• In a medium microwave-safe bowl, chocolate mixture onto crumb base. ing in a downward motion, cut into
combine chocolate morsels and Garnish with peanuts, if desired. 2x1-inch bars.
remaining 2 tablespoons peanut but- • Refrigerate until set, approximately • Serve immediately, or place in an
ter. Microwave on medium in 1-minute 4 hours. Using excess foil as handles, airtight container with layers separated
intervals, stirring between each, until remove from pan. Discard foil, and by wax paper and refrigerate until
melted and smooth. place on a cutting surface. needed.

teatimemagazine.com 76
 Here Comes the
Bridal Party
Summer weddings inspire a round of celebrations, including
an elegant afternoon tea honoring the bride and her attendants.
teatimemagazine.com 78
 Pineapple Flower Scones
Strawberry Guava
Tropical White Tea

Mini Artichoke-Ricotta Quiches

Green Grape–Chicken Salad
Tea Sandwiches
Shrimp-Tapenade Canapés
Nepal Aarubotay Plum Tree Gardens
Organic Golden Tips

Strawberry-Macadamia
French Macarons
Mini Coconut Cupcakes
Blueberry-Basil Tartlets
Goddess of Mercy Oolong Tea

Tea Pairings by Simpson & Vail

800.282.8327 | svtea.com
 Pineapple Flower Scones
Makes 14

2 cups all-purpose flour

1⁄3 cup plus 1 teaspoon granulated
sugar, divided
2 teaspoons baking powder
½ teaspoon salt
¼ cup cold salted butter, cubed
1 cup chopped sweetened dried
pineapple*
3⁄4 cup plus 2 tablespoons cold heavy
whipping cream, divided
½ teaspoon vanilla extract

• Preheat oven to 350°. Line a rimmed

baking sheet with parchment paper.
• In a large bowl, whisk together flour,
1⁄3 cup sugar, baking powder, and salt.
Using a pastry blender or 2 forks, cut
in cold butter until it resembles coarse
crumbs. Add pineapple, stirring to
combine.
• In a small bowl, stir together ¾ cup
plus 1 tablespoon cold cream and
vanilla extract. Add cream mixture to
flour mixture, stirring until mixture is
evenly moist. (If dough seems dry, add
more cream, 1 tablespoon at a time.)
Working gently, bring mixture together
with hands until a dough forms.
• Turn out dough onto a lightly
floured surface, and knead gently 4
to 5 times. Using a rolling pin, roll out
dough to a ¾-inch thickness. Using a
2¼-inch flower-shaped cutter, cut
14 scones from dough, rerolling
scraps as necessary.
• Place scones 2 inches apart on
prepared baking sheet. Brush tops of
scones with remaining 1 tablespoon
cold cream, and sprinkle with remain-
ing 1 teaspoon sugar.
• Bake until edges of scones are golden
brown and a wooden pick inserted
in centers comes out clean, approxi-
mately 20 minutes. Serve warm.

RECOMMENDED CONDIMENTS:
Clotted Cream
Lemon Curd

*We used 365 Everyday Value Sweetened

Dried Pineapple, available at Whole Foods
Market and at amazon.com.

81 Teatime Celebrations
 grapes, mayonnaise, almonds, celery,
tarragon, and pepper.
• Spread chicken salad in a thick
layer onto 4 bread slices. Cover with
remaining bread slices.
• Using a serrated bread knife in a
gentle sawing motion, trim and discard
crusts from sandwiches, creating
squares. Cut sandwiches diagonally
into quarters, creating 4 triangles.
• Serve immediately, or cover with
damp paper towels, place in a covered
container, and refrigerate for a few
hours until serving time.

Shrimp-Tapenade Canapés
Makes 24
Mini Artichoke-Ricotta cut each into a ¾-inch round sec-
Quiches tion, discarding root end. Place an 1 cup pitted Castelvetrano olives*
Makes 12 artichoke round in center of each 1⁄3 cup loosely packed fresh parsley
prepared tartlet shell. 2 tablespoons capers
1 (14.1-ounce) package refrigerated • In a small bowl, whisk together 1 tablespoon olive oil
pie dough (2 sheets) cream, egg, salt, onion, and pepper. 1 teaspoon fresh lemon zest
¼ cup ricotta cheese Fill each shell three-fourths full with 1 teaspoon fresh lemon juice
¼ cup grated Parmesan cheese cream mixture. ¼ teaspoon ground black pepper
12 canned artichoke hearts • Bake until quiches are set and lightly 4 cups water
½ cup heavy whipping cream browned, 14 to 16 minutes. Let cool 1 tablespoon Old Bay seasoning
1 large egg slightly before removing from tartlet 24 medium fresh shrimp, peeled and
¼ teaspoon salt pans. Serve warm. deveined (tails left on)
¼ teaspoon minced dried onion 24 round gluten-free nut-and-rice
¹⁄8 teaspoon ground black pepper MAKEAHEAD TIP: Quiches can be baked crackers**
a day in advance, placed in airtight contain- Garnish: fresh parsley leaves
• Preheat oven to 350°. Lightly spray ers, and refrigerated until needed. Reheat
12 (2½-inch) tartlet pans with cooking on a rimmed baking sheet in a 350° oven • In the work bowl of a food processor,
spray. for 4 to 6 minutes. pulse together olives, parsley, capers,
• Unroll both sheets of pie dough onto oil, lemon zest, lemon juice, and pepper
a lightly floured surface. Using a 3½- until finely processed.
inch round cutter, cut 6 rounds from • In a small saucepan, bring 4 cups
each sheet of dough. Press dough Green Grape–Chicken water and Old Bay to a boil over
circles into prepared tartlet pans. Salad Tea Sandwiches medium-high heat. Remove from
Using the large end of a chopstick, Makes 16 heat, and add shrimp. Cover and let
press dough into intentations in sides stand for 5 minutes. Remove shrimp,
of tartlet pans. (See how-tos on page 3 cups chopped roast chicken and place in a bowl with water and
126.) Prick dough lightly with a fork. 1 cup chopped green grapes crushed ice to chill. Pat dry.
Place tartlet pans on a rimmed baking ¾ cup mayonnaise • Divide olive tapenade among crack-
sheet, and refrigerate for 30 minutes. 1⁄3 cup chopped toasted slivered ers, and top each with a shrimp.
• Bake until crusts are light golden almonds • Garnish with parsley, if desired.
brown, 5 to 7 minutes. Let cool com- ¼ cup chopped celery Serve immediately.
pletely in tartlet pans on baking sheet. 1 tablespoon chopped fresh tarragon
• Place 1 teaspoon ricotta cheese and ¼ teaspoon ground black pepper *If this type of olive is not available, substi-
1 teaspoon Parmesan cheese in each 8 slices firm white sandwich bread tute any bright-green olive.
cooled tartlet shell.
• Drain artichoke hearts well, and • In a large bowl, stir together chicken, **We used Blue Diamond Almond Nut-Thins.

83 Teatime Celebrations
Strawberry-Macadamia touch, approximately 24 minutes. Let browned and a wooden pick inserted
French Macarons cool completely on pans. in centers comes out clean, 11 to 12
Makes 20 • Wrap macarons in plastic wrap in minutes. Let cool completely in pan.
groups of 4 to 6, place in an airtight • Place Vanilla Buttercream in a piping
3 large egg whites container, and refrigerate until ready bag fitted with a large star tip (Wilton
1½ cups salted whole macadamia to fill and serve, up to 3 days. #1). Placing star tip perpendicular to
nuts • When ready to serve, stir strawberry cupcake tops, pipe buttercream onto
1½ cups confectioners’ sugar, divided preserves well, and break up any large cupcakes.
2 tablespoons granulated sugar pieces of strawberry. Spread preserves • Just before serving, garnish with
¼ teaspoon vanilla extract onto flat side of half of macarons. edible gold dust and dragées, if desired.
1⁄3 cup strawberry preserves Place remaining macarons, flat side
down, on top of preserves. Push down *We used Wilton Pearl Dust in Gold and
• Place egg whites in a large bowl, gently so filling spreads to edges. Betty Crocker Pearls Cupcake Gems.
and let stand at room temperature for Serve immediately.
exactly 3 hours. (Aging egg whites in Vanilla Buttercream
this manner is essential to creating the Makes 3 cups
perfect macaron.)
• Line 2 rimmed baking sheets with Mini Coconut Cupcakes 5 cups confectioners’ sugar
parchment paper. Using a pencil, draw Makes 48 1 cup salted butter, softened
40 (2-inch) circles 2 inches apart onto 2 tablespoons whole milk
parchment paper; turn parchment over. ½ cup salted butter, softened 1 tablespoon vanilla extract
• In the work bowl of a food proces- 1 cup granulated sugar ¼ teaspoon salt
sor, pulse together macadamia nuts 2 large eggs
and 2 tablespoons confectioners’ 1½ cups cake flour • In a large bowl, beat together con-
sugar until very finely ground. (Do not 1½ teaspoons baking powder fectioners’ sugar, butter, milk, vanilla
overprocess, or a nut butter will be 1⁄8 teaspoon salt extract, and salt with a mixer, starting
created. The nut particles should stay ¼ cup sour cream at low speed and gradually increasing
dry and separate, not clump together.) ¼ cup whole milk to high, until combined and fluffy. Use
Add remaining confectioners’ sugar, 1½ teaspoons coconut extract immediately.
and process just until combined. ½ teaspoon vanilla extract
• In a large bowl, beat egg whites with Vanilla Buttercream (recipe follows)
a mixer at medium-high speed until Garnish: edible gold dust* and pearl
frothy. Gradually add granulated sugar dragées* Blueberry-Basil Tartlets
and vanilla extract, beating at high Makes 12
speed until stiff peaks form, approxi- • Preheat oven to 350°. Line the wells
mately 5 minutes. (Egg whites will be of a 48-well mini cupcake pan with ¼ cup honey
thick, creamy, and shiny.) mini baking cups. 12 mini (1.75-inch) shortbread tart
• Add macadamia mixture to egg • In a large bowl, beat together but- shells*
whites, folding until well combined. ter and sugar with a mixer at medium ¼ cup plain Greek yogurt
(Batter should flow off the spatula in speed fluffy, 3 to 4 minutes, stopping to 1⁄3 cup fresh blueberries
thick ribbons.) Let batter stand for scrape sides of bowl. Add eggs, one at a Garnish: small fresh basil leaves
15 minutes. time, beating well after each addition.
• Transfer batter to a pastry bag fit- • In a medium bowl, whisk together flour, • In a small microwave-safe bowl,
ted with a medium round tip (Wilton baking powder, and salt. heat honey on low until it is the con-
#12). Pipe batter onto drawn circles • In a small bowl, whisk together sistency of syrup.
on prepared baking sheets. Tap baking sour cream, milk, coconut extract, • Fill tartlet shells with yogurt. Using
sheets vigorously on counter 5 to 7 and vanilla extract. With mixer at low a small offset spatula, smooth tops.
times to release air bubbles. Let stand at speed, gradually add flour mixture to • Toss blueberries in warm honey, and
room temperature for 45 to 60 minutes butter mixture alternately with sour arrange 5 to 7 blueberries on top of
before baking to help develop the cream mixture, beginning and ending yogurt layer in each tartlet shell.
macaron’s signature crisp exterior when with flour mixture, beating just until • Garnish with basil, if desired. Serve
baked. (Macarons should feel dry to the combined after each addition. immediately.
touch and should not stick to finger.) • Using a levered 2-teaspoon scoop,
• Preheat oven to 275°. divide batter among prepared wells. *We used Clearbrook Farms Mini Bite-size
• Bake until macarons are firm to the • Bake until cupcakes are lightly Sweet Tart Shells.

85 Teatime Celebrations
 Butterfly
Birthday Bash
A pastel color palette, floral décor, and fanciful fare in a garden
setting make a charming combination for a birthday party.
teatimemagazine.com 90
Golden Raisin–Tarragon Scones
Ceylon Blackwood Estate
Organic Black Tea

Cucumber-Sprouts Canapés
Herbed Mini Patty Pan Squash
Apricot, Prosciutto, Chive
& Goat Cheese Croustades
Green Guava Blend

Lemon-Basil French Macarons

Raspberry Tartlets
Vanilla Cupcakes with
Salted Browned Butter Frosting
Creamy Toasted Coconut Oolong

Tea Pairings by Simpson & Vail

800.282.8327 | svtea.com
Golden Raisin–Tarragon
Scones
Makes 9

2 cups all-purpose flour

¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup cold unsalted butter, cubed
1⁄3 cup golden raisins
1 teaspoon finely chopped fresh
tarragon
¾ cup plus 3 tablespoons cold
heavy whipping cream, divided
¼ teaspoon vanilla extract
Garnish: fresh blueberries, fresh
blackberries, fresh tarragon, and
fresh edible flowers*

• 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. Add rai-
sins and tarragon, stirring to combine.
• In a small bowl, stir together ¾ cup plus
2 tablespoons cold cream and vanilla
extract. Add cream mixture to flour mix-
ture, stirring until mixture is evenly moist.
(If dough seems dry, add more cream,
1 tablespoon at a time.) Working gently,
bring mixture together with hands until
a dough forms.
• Turn out dough onto a lightly floured
surface, and knead gently 5 to 7 times.
Using a rolling pin, roll out dough to a
1-inch thickness. Using a 2¼-inch fluted
round cutter, cut 9 scones from dough.
Place scones 2 inches apart on prepared
baking sheet. Brush tops of scones with
remaining 1 tablespoon cream.
Bake until edges of scones are golden
brown and wooden pick inserted in centers
comes out clean, approximately 20 minutes.
Garnish with blueberries, blackberries,
tarragon, and edible flowers, if desired.

*Edible flowers are available from Gourmet

Sweet Botanicals, 800-931-7530, gourmetsweet
botanicals.com.

RECOMMENDED CONDIMENTS:
Devon Cream
Lemon Curd

teatimemagazine.com 94
 Apricot, Prosciutto,
Chive & Goat Cheese
Croustades
Makes 12

4 ounces goat cheese, softened

3 teaspoons heavy whipping cream
½ teaspoon finely chopped fresh
chives
1⁄8 teaspoon ground black pepper
Cucumber-Sprouts Herbed Mini Patty 12 croustade shells*
Canapés Pan Squash 12 very thin slices prosciutto
Makes 12 Makes 12 Apricot Chutney (recipe follows)
Garnish: finely chopped fresh chives
3 large slices firm white sandwich 12 yellow mini patty pan squash
bread, frozen ¼ cup panko (Japanese bread • In a small bowl, stir together goat
Lemon-Pepper Aïoli (recipe follows) crumbs) cheese, cream, chives, and pepper.
1 English cucumber ¼ cup grated Parmesan cheese Transfer goat cheese mixture to a pip-
1⁄3 cup alfalfa sprouts 2 tablespoons unsalted butter, ing bag fitted with a large closed star
melted tip (Wilton #2D).
• Using a 2-inch square cutter, cut ¼ teaspoon fresh thyme leaves • Pipe a dollop of goat cheese mixture
12 shapes from frozen bread, discard- 1⁄8 teaspoon garlic powder into bottom of each croustade shell,
ing scraps. Place bread squares in a 1⁄8 teaspoon salt leaving room for additional ingredi-
resealable plastic bag, and let thaw at 1⁄8 teaspoon ground black pepper ents. Place 1 prosciutto slice in each
room temperature. Garnish: paprika croustade, ruffling to fit. Pipe another
• Spread a layer of Lemon-Peppper dollop of goat cheese mixture onto
Aïoli onto each bread square. • Preheat oven to 400°. Line a rim- prosciutto. Top with a small amount of
• Using a mandoline or a sharp paring med baking sheet with foil. Apricot Chutney. Garnish with chives,
knife, cut 60 paper-thin slices from • Using a sharp paring knife, trim if desired. Serve immediately.
cucumber. bottoms of squash to sit level. Cut
• Place 5 cucumber slices on aïoli off tops. Using a melon baller, scoop *We used Siljans.
side of each bread square, layering in out and discard insides of squash.
an overlapping circle. Top each with Place squash shells on prepared Apricot Chutney
alfalfa sprouts. Serve immediately. baking sheet. Makes ¼ cup
• In a small bowl, stir together bread
Lemon-Pepper Aïoli crumbs, cheese, melted butter, thyme, ¼ cup finely chopped dried apricots
Makes ¼ cup garlic powder, salt, and pepper until 2 tablespoons sherry vinegar
well combined. Spoon mixture into 1 tablespoon granulated sugar
¼ cup mayonnaise squash shells.
½ teaspoon fresh lemon zest • Bake until squash are tender when • In a small saucepan, bring apricots
1⁄8 teaspoon ground black pepper pierced with the tip of a sharp knife vinegar, and sugar to a boil over
and bread crumbs are golden, 8 to medium-high heat. Reduce heat, and
• In a small bowl, stir together may- 10 minutes. Garnish with paprika, simmer until apricots are softened and
onnaise, lemon zest, and pepper. Use if desired. Serve warm or at room mixture is slightly thickened, 3 to 5
immediately, or cover and refrigerate temperature. minutes. Let cool slightly before using,
for up to a day. or cover and refrigerate for up to a day.

95 Teatime Celebrations
Lemon-Basil container with layers separated by • In a medium saucepan, whisk
French Macarons wax paper. Refrigerate until ready to together 1⁄2 cup water, orange juice,
Makes 19 serve. sugar, lemon juice, cornstarch, and
• Place Basil-Lemon Cream Cheese salt until well combined. Bring to a
3 large egg whites Filling in a piping bag fitted with a boil over medium-high heat, whisking
2 cups confectioners’ sugar medium round tip (Wilton #12). Pipe constantly. Add 1 cup raspberries, and
1 cup sifted almond meal filling onto flat side of half of maca- cook over medium heat, stirring
1⁄8 teaspoon salt rons. Place remaining macarons, flat frequently, until raspberries have
1 tablespoon granulated sugar side down, on top of filling. Lightly fallen apart and mixture has thickened
¼ teaspoon lemon extract push down so filling spreads to edges. slightly, 5 to 7 minutes.
Lemon-yellow food coloring paste* Serve immediately. • Strain mixture through a fine-mesh
Basil-Lemon Cream Cheese Filling sieve into a heatproof bowl, and let
(recipe follows) *We used Wilton. cool to room temperature.
• Place remaining 2 cups raspberries
• Place egg whites in a medium bowl, MAKEAHEAD TIP: Wrap unfilled maca- in an upright position in prepared
and let stand at room temperature for rons in plastic wrap in groups to prevent Tartlet Shells. Pour cooled raspberry
exactly 3 hours. (Aging the egg whites crushing or breaking. Transfer to airtight glaze over raspberries, filling tartlet
in this manner is essential to creating containers. Refrigerate for up to 2 days until shells. Refrigerate until mixture sets,
perfect macarons.) needed. Let come to room temperature before approximately 1 hour.
• Line 2 rimmed baking sheets with filling and serving.
parchment paper. Using a pencil, draw Tartlet Shells
38 (13⁄4-inch) circles 2 inches apart Basil-Lemon Makes 6
onto parchment; turn parchment over. Cream Cheese Filling
• In the work bowl of a food proces- Makes 1 cup 1½ cups all-purpose flour
sor, pulse together confectioners’ ¼ cup granulated sugar
sugar, almond meal, and salt just to 1 (8-ounce) package cream cheese, 2 tablespoons confectioners’ sugar
combine. softened ¼ teaspoon salt
• In the bowl of a stand mixer fitted 2 tablespoons confectioners’ sugar 10 tablespoons very cold unsalted
with the whisk attachment, beat egg 1 teaspoon fresh lemon zest butter, cubed
whites at medium-high speed until Leaf-green food coloring paste* 1 tablespoon very cold water
thick, shiny, and creamy, approxi- 1 tablespoon finely chopped fresh 1 tablespoon unsalted butter,
mately 5 minutes. Add lemon extract basil softened
and desired amount of food coloring,
beating until combined. Using a large • In a medium bowl, beat together • Spray 6 (3½-inch) tartlet pans* lightly
spatula, fold in almond meal mixture cream cheese, confectioners’ sugar, with baking spray with flour. Place tart-
until batter falls in thick ribbons. Let and lemon zest with a mixer at medi- let pans on a rimmed baking sheet.
batter stand for 15 minutes. um speed until light and creamy. Add • In the work bowl of a food proces-
• Transfer batter to a piping bag fit- desired amount of food coloring, beat- sor, place flour, granulated sugar,
ted with a medium round tip (Wilton ing until combined. Add basil, beating confectioners’ sugar, and salt; pulse
#12). Pipe batter into drawn circles until combined. Use immediately. to blend. Add cold butter, pulsing until
on prepared baking sheet. Tap pans it resembles peas. Add 1 tablespoon
vigorously on counter 5 to 7 times to very cold water, pulsing until a dough
release air bubbles. Let stand at room forms.
temperature for 45 to 60 minutes Raspberry Tartlets • Turn out dough onto a lightly
before baking to help develop the Makes 6 floured surface, and shape into a
macaron’s signature crisp exterior disk. Wrap tightly in plastic wrap, and
when baked. (Macarons should feel ½ cup water refrigerate for at least 30 minutes.
dry to the touch and should not stick ½ cup orange juice • Preheat oven to 375°.
to finger.) ¼ cup granulated sugar • Turn out dough onto a lightly
• Preheat oven to 275°. 2 tablespoons fresh lemon juice floured surface. Using a rolling pin,
• Bake until macarons are firm to the 1 tablespoon cornstarch roll out dough to a ¼-inch thickness.
touch, approximately 20 minutes. Let 1⁄8 teaspoon salt Using a 4½-inch round cutter, cut
cool completely on pans. 3 cups fresh raspberries, divided 6 rounds from dough, rerolling scraps
• Transfer macarons to an airtight Tartlet Shells (recipe follows) once. Being careful not to stretch

97 Teatime Celebrations
dough, center a dough round atop • Grease a 9x6-inch piece of foil • Bake until shells are light golden
each prepared tartlet pan. Lightly with softened butter. Cut foil into 6 brown, approximately 15 minutes.
press dough rounds into bottom (3-inch) squares. Place a foil square, Let cool completely before carefully
of tartlet pans, and stand dough up butter side down, in center of each removing tartlet shells from pans.
against sides of pans. Using a rolling prepared tartlet pan, and place • Use immediately, or store at room
pin, roll over top of tartlet pans to trim ceramic pie weights or dried beans temperature in an airtight container
excess dough. Using the large end of atop each foil square. for up to a day.
a chopstick, press dough into inden- • Bake for 10 minutes.
tations in sides of tartlet pans. (See • Carefully remove foil and weights. *We used Gobel 3.5-inch nonstick tartlet
how-tos on page 126.) Place tartlet Using a fork, prick bottom of tartlet pans, available from Sur la Table, 800-243-
pans in freezer for 15 minutes. shells. 0852, surlatable.com.

teatimemagazine.com 98
 • Place Salted Browned Butter Frost-
ing in a piping bag fitted with large
open star tip (Wilton #1M), and pipe a
decorative swirl on top of cupcakes.
• Garnish with edible wafer paper
butterflies, if desired.

*Wafer paper butterflies and butterfly

cupcake wrappers are available from Fancy
Flours, 406-587-0118, fancyflours.com. Fol-
low directions given for brushing wafer paper
butterflies with corn syrup and letting dry
before serving.

Salted Browned Butter Frosting

Makes 4½ cups

1½ cups unsalted butter, softened

5 cups confectioners’ sugar
2 vanilla beans, split lengthwise,
seeds scraped and reserved
1½ teaspoons fine sea salt*
2½ tablespoons whole milk
2 teaspoons heavy whipping cream

• In a medium saucepan, melt butter

over medium-high heat until it foams.
Using a rubber spatula, scrape bottom
of pan to keep butter from burning so
Vanilla Cupcakes with and sugar with a mixer at medium it will brown evenly. (Reduce heat, if
Salted Browned Butter speed until fluffy, 3 to 4 minutes, stop- necessary.) Let butter foam a second
Frosting ping to scrape sides of bowl. Add eggs, time. Stir, watching carefully so butter
Makes 12 one at a time, beating well after each does not burn, until butter is a deep
addition. Add vanilla extract and butter golden yellow and has a nutty aroma.
½ cup unsalted butter, softened extract, beating until incorporated. • Transfer browned butter to a heat-
2⁄3 cup granulated sugar • In a medium bowl, whisk together proof bowl, and let cool to room
3 large eggs flour, baking powder, and salt. With temperature. Refrigerate until butter
1½ teaspoons vanilla extract mixer at low speed, gradually add becomes solid but not hard.
½ teaspoon butter extract flour mixture to butter mixture alter- • In a large bowl, beat chilled
1½ cups all-purpose flour nately with milk, beginning and ending browned butter with a mixer at medi-
1½ teaspoons baking powder with flour mixture, beating just until um speed for 2 minutes. Add confec-
¼ teaspoon salt combined after each addition. tioners’ sugar, beating at low speed
¼ cup whole milk • Divide batter among prepared muf- until fluffy. Add reserved vanilla bean
Salted Browned Butter Frosting fin cups. Tap pan on counter to level seeds and salt, beating to combine.
(recipe follows) batter and reduce air bubbles. Add milk and cream, beating at high
Garnish: decorative cupcake • Bake until a wooden pick inserted speed until frosting is light and fluffy.
wrappers and edible wafer paper in centers comes out clean, approxi- Use immediately.
butterflies* mately 17 minutes. Let cool com-
pletely in pan on a wire rack. *Fine sea salt is important to use for the taste
• Preheat oven to 350°. Line a 12-well • Remove cupcakes from pan, and and texture of this frosting. Don’t substitute
muffin pan with cupcake liners. place in decorative cupcake wrappers, another salt. If a sweeter, less salty frosting is
• In a large bowl, beat together butter if desired. desired, reduce amount of salt.

99 Teatime Celebrations
 Autumnal
Harvest Tea
Welcome autumn with a table adorned with pumpkins and gourds
and a menu infused with the flavors of the season.
teatimemagazine.com 102
 Cranberry-Spice Scones
with Maple Cream
Eggnog Tea Blend

Succotash-Stuffed Mushrooms
Smoked Gouda Cups
with Brussels Sprouts Slaw
Fontina & Pork Puff Pastry
Smoky Mountain Black Tea Blend

Mini Apple-Spice Cupcakes

Hazelnut Wafer Cookies
Pumpkin-Swirl Tarts
Cranberry Chai

Tea Pairings by Trail Lodge Tea

314.680.3015 | traillodgetea.com
Cranberry-Spice Scones
Makes 10

2 cups whole wheat pastry flour*

¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground allspice
1⁄8 teaspoon ground black pepper
¼ cup cold unsalted butter, cubed
1⁄3 cup dried cranberries
¾ cup cold heavy whipping cream
½ teaspoon vanilla extract
Garnish: granulated sugar

• Preheat oven to 350°. Line a rimmed

baking sheet with parchment paper.
• In a large bowl, whisk together flour,
sugar, baking powder, salt, allspice,
and pepper. Using a pastry blender
or 2 forks, cut in cold butter until it
resembles coarse crumbs. Add cran-
berries, stirring to combine.
• In a small bowl, stir together cold
cream and vanilla extract. Add cream
mixture to flour mixture, stirring until
mixture is evenly moist. (If dough
seems dry, add more cream, 1 table-
spoon at a time.) Working gently, bring
mixture together with hands until a
dough forms.
• Turn out dough onto a lightly floured
surface, and knead gently 4 to 5 times.
Using a rolling pin, roll out dough to
a ¾-inch thickness. Using a 2¼-inch
round cutter, cut 10 scones from
dough. Place scones 2 inches apart on
prepared baking sheet. Garnish tops of
scones with sugar, if desired.
• Bake until edges of scones are Maple Cream
golden brown and a wooden pick Makes 1½ cups vanilla extract with a mixer at high
inserted in centers comes out clean, speed until soft peaks form. Add
approximately 20 minutes. 1 cup cold heavy whipping cream 2 tablespoons maple syrup, beating
2 tablespoons confectioners’ sugar until stiff peaks form. Use immediately,
*We used Bob’s Red Mill Whole Wheat Pastry ¼ teaspoon vanilla extract or cover and refrigerate until needed,
Flour. 2½ tablespoons maple syrup, divided up to 2 hours.
• Just before serving, drizzle cream
RECOMMENDED CONDIMENT: • In a medium bowl, beat together with remaining 1⁄2 tablespoon maple
Maple Cream (recipe follows) cream, confectioners’ sugar, and syrup.

teatimemagazine.com 106
 to prevent burning.) Add lima beans,
corn, cream, thyme, sage, pepper,
and remaining 1⁄4 teaspoon salt. Cook,
stirring occasionally, until mixture is
very hot.
• Divide succotash among prepared
mushroom caps. Garnish with paprika,
if desired. Serve immediately.

MAKEAHEAD TIP: Succotash can be

prepared a day in advance, covered, and
refrigerated. Warm gently before using.

Smoked Gouda Cups with

Brussels Sprouts Slaw
Makes 15

¼ cup apple cider vinegar

¼ cup olive oil
1 tablespoon firmly packed light
brown sugar
¼ teaspoon salt
1⁄8 teaspoon ground black pepper
1 cup very finely chopped fresh
Brussels sprouts
1 tablespoon very finely chopped
shallot
1 (1.9-ounce) package frozen phyllo
cups
15 (1-inch) cubes smoked Gouda
cheese
1 tablespoon very finely chopped
toasted pecans

• In a jar with a screw-top lid, com-

bine vinegar, oil, brown sugar, salt,
and pepper. Cover and shake vigor-
Succotash-Stuffed • Preheat oven to 350°. Line a rimmed ously until emulsified.
Mushrooms baking sheet with parchment paper. • In a medium bowl, stir together
Makes 12 • Clean mushroom caps. Using a Brussels sprouts and shallot. Pour vin-
melon baller, scoop out and discard aigrette over Brussels sprouts mixture,
12 mushroom caps insides of mushroom caps. tossing to coat. Cover and refrigerate
1 teaspoon olive oil • In a medium bowl, combine mush- until cold, approximately 4 hours.
3⁄8 teaspoon salt, divided room caps, oil, and 1⁄8 teaspoon salt, • Preheat oven to 350°. Line a rimmed
1 tablespoon unsalted butter gently tossing to coat. Place mush- baking sheet with parchment paper.
1⁄3 cup sliced shallot room caps 2 inches apart on prepared • Place phyllo cups 2 inches apart on
1 cup cooked baby lima beans baking sheet. prepared baking sheet. Place a cheese
½ cup cooked corn kernels • Bake until mushrooms are dark and cube in each phyllo cup.
3 tablespoons heavy whipping cream tender, approximately 10 minutes. • Bake until cheese is melted, approxi-
½ teaspoon fresh thyme leaves • In a medium sauté pan, melt butter mately 5 minutes.
1⁄8 teaspoon ground sage over medium heat. Add shallot; cook, • Add pecans to slaw, tossing to com-
1⁄8 teaspoon ground black pepper stirring occasionally, until tender, 8 to bine. Fill each phyllo cup with slaw.
Garnish: ground paprika 10 minutes. (Reduce heat, if necessary, Serve immediately.

107 Teatime Celebrations

Fontina & Pork
Puff Pastry
Makes 12 servings

4 slices bacon
12 ounces ground pork
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon ground sage
¼ teaspoon ground black pepper
1 sheet frozen puff pastry, slightly
thawed
2 tablespoons spicy brown mustard
½ cup shredded fontina cheese
1 large egg
1 tablespoon water
Garnish: kumquats, fresh sage

• Preheat oven to 400°. Line a rimmed

baking sheet with parchment paper.
Line a plate and a heatproof bowl with
paper towels.
• In a large nonstick sauté pan, cook
bacon over medium-high heat until
crisp. Remove bacon, and let drain on
prepared plate, reserving 1 tablespoon
drippings in pan.
• Add pork, garlic powder, salt, paprika,
sage, and pepper to pan; cook, stirring
and breaking apart pork with a spoon,
until pork is browned and crumbly.
Remove pork using a slotted spoon,
and let drain in prepared bowl.
• Using a rolling pin, roll out puff
pastry sheet to a 1⁄8-inch thickness on
a lightly floured surface.
• Spread mustard onto puff pastry,
leaving a 1-inch border around all
sides. Top mustard layer with cooked
pork. Crumble bacon, and sprinkle
over cooked pork layer. Sprinkle
cheese over bacon layer. Bring long
sides of puff pastry to center, encas-
ing ingredients, and pinch puff pastry
together to seal. Turn pastry over so
seam is on bottom. Pinch ends of pas-
try together, and tuck under to form a cuts across top of loaf. Make another temperature. Using a serrated bread
loaf. Transfer loaf to prepared baking set of diagonal cuts in opposite direc- knife in a gentle sawing motion, slice
sheet, seam side down. tion, creating a crosshatch design. loaf into 12 pieces.
• In a small bowl, whisk together egg • Bake until puff pastry is golden
and 1 tablespoon water. Brush egg brown, 15 to 17 minutes. Let cool MAKEAHEAD TIP: Pork Puff Pastry can
wash onto loaf. slightly. be assembled a day in advance, wrapped
• Using a serrated bread knife in a • Garnish with kumquats and sage, securely in plastic wrap, and refrigerated.
gentle sawing motion, make diagonal if desired. Serve warm or at room Bake and slice just before serving.

teatimemagazine.com 108
 Mini Apple-Spice
Cupcakes
Makes 36

1⁄3 cup unsalted butter, softened

¾ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
11⁄3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup unsweetened applesauce
¼ cup finely chopped peeled
Gala apple
Vanilla Buttercream Frosting
(recipe follows)

• Preheat oven to 350°. Line 36 wells of

mini muffin pans with mini baking cups.
• In a large bowl, beat together butter
and sugar with a mixer at medium speed
until fluffy, 3 to 4 minutes, stopping to
scrape sides of bowl. Add eggs, one at
the time, beating well after each addi-
tion. Add vanilla extract, beating well.
• In a medium bowl, whisk together
flour, baking powder, cinnamon, baking
soda, salt, and nutmeg. With mixer at
low speed, gradually add flour mix-
ture to butter mixture alternately with
applesauce, beginning and ending with
flour mixture, beating just until com-
bined after each addition. Add apple,
stirring to combine.
• Using a levered 2-teaspoon scoop,
divide batter among prepared muffin
cups.
• Bake until a wooden pick inserted
in centers comes out clean, 11 to 13
minutes. Let cool in pans for 10 min-
utes. Remove from pans, and let cool
completely on wire racks.
• Place Vanilla Buttercream Frosting
in a piping bag fitted with a large
open star tip (Wilton#1M), and pipe an
upright dollop of buttercream onto
each cupcake.

MAKEAHEAD TIP: Cupcakes can be made a

day ahead, placed in a single layer in an air-
tight container, and refrigerated until needed.

109 Teatime Celebrations

Vanilla Buttercream Frosting
Makes 2½ cups

1 cup unsalted butter, softened

4 cups confectioners’ sugar
3 tablespoons whole milk
½ teaspoon vanilla extract
¼ teaspoon salt

• In a large bowl, beat together all

ingredients with a mixer, starting at
low speed and increasing to high
speed, until smooth and fluffy. Use
immediately.

Hazelnut Wafer Cookies

Makes approximately 60

2¼ cups hazelnut meal/flour

¼ teaspoon salt
1 cup unsalted butter, softened
2⁄3 cup granulated sugar
2 large egg yolks
½ teaspoon vanilla extract

• Preheat oven to 350°. Line several

rimmed baking sheets with parchment
paper.
• In a medium bowl, whisk together
hazelnut flour and salt.
• In a large bowl, beat together butter
and sugar with a mixer at medium
speed until creamy, 3 to 4 minutes,
stopping to scrape sides of bowl. Add
egg yolks and vanilla extract, beating
until incorporated. Add hazelnut mix-
ture to butter mixture, beating until
incorporated.
• Using a levered 1-teaspoon scoop,
drop batter 3 inches apart onto pre-
pared baking sheets.
• Bake until cookie edges are golden
brown, approximately 10 minutes. Let
cool on pans for 1 minute. Remove
from pans, and let cool completely on
wire racks.
• Store at room temperature in an air-
tight container with layers separated
by wax paper for up to 3 days.

teatimemagazine.com 110
 “I’m so glad I live
in a world where there
are Octobers.”
—L.M. MONTGOMERY,
ANNE OF GREEN GABLES

• Preheat oven to 425°. Lightly spray

3 (61⁄2-inch) round removable-bottom
tart pans with cooking spray.
• Center pie dough sheets over tart
pans. Being careful not to stretch
dough, lightly press dough into bot-
toms of tart pans, and stand dough
up against sides of pans. Using a roll-
ing pin, roll over tops of tart pans to
trim excess dough. Using the large
end of a chopstick, press dough into
indentations in sides of tart pans. (See
how-tos on page 126.) Place tart pans
in freezer for 5 minutes.
• In a large bowl, whisk together
pumpkin, condensed milk, eggs,
cinnamon, ginger, salt, and nutmeg.
Divide pumpkin mixture among pre-
pared tart pans.
• In a medium bowl, beat together
cream cheese, cream, flour, and sugar
with a mixer at medium speed until
smooth. Add egg, beating until incor-
porated.
• Drop cream cheese mixture by
tablespoons randomly but evenly
over pumpkin filling. Using the tip
of a knife, swirl filling in a decorative
pattern.
• Bake for 10 minutes. Reduce oven
temperature to 350°, and bake until
mixture is set, 5 to 9 minutes more.
Pumpkin-Swirl Tarts Let cool completely before carefully
Makes 3 (6½-inch) tarts ¾ teaspoon ground ginger removing from tart pans.
½ teaspoon salt • Serve cold or at room temperature.
1½ (14.1-ounce) packages ¼ teaspoon ground nutmeg Using a large sharp knife, slice just
refrigerated pie dough (3 sheets) 4 ounces cream cheese, softened before serving.
1 (15-ounce) can pumpkin 11⁄2 tablespoons heavy whipping
1 (14-ounce) can sweetened cream MAKEAHEAD TIP: Tarts can be made a
condensed milk 1 tablespoon all-purpose flour day ahead, placed in a single layer in an
2 large eggs 1 tablespoon granulated sugar airtight container, and refrigerated until
¾ teaspoon ground cinnamon 2 tablespoons beaten egg needed.

111 Teatime Celebrations

 Chocolate Lovers’
New Year’s Eve
Ring in the New Year with an elegant afternoon tea
laced with chocolate in every course.
teatimemagazine.com 114
 Chocolate-Feta Scones
China Keemun Spring Mao Feng

Creamy Parsnip-Leek Soup

with Chocolate Brioche Croutons
Chocolate Pancetta & Smoked Ham
Tea Sandwiches
Turkey & Green Apple Slaw Rye Squares
with Cacao Nibs
Golden Treasure Black

Decadent Chocolate–Peanut Butter

Brownies
White Chocolate Mendiants
Mini Hazelnut Sandwich Cookies
Strawberry, Macadamia &
White Chocolate Flourless Torte
Wu Yi Rock Oolong
Da Hong Pao Select

Tea Pairings by Grace Tea Company

978.635.9500 | gracetea.com
 Chocolate-Feta Scones
Makes 15

2 cups all-purpose flour

1 tablespoon granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup cold salted butter, cubed
1 cup bittersweet chocolate morsels
1 (8-ounce) package feta cheese,
coarsely chopped
1 cup plus 1 tablespoon cold heavy
whipping cream, divided
Garnish: raspberry jam and fresh
raspberries

• Preheat oven to 350°. Line a rimmed

baking sheet with parchment paper.
• In a large bowl, whisk together flour,
sugar, baking powder, salt, and pep-
per. Using a pastry blender or 2 forks,
cut in cold butter until it resembles
coarse crumbs. Add chocolate and
feta, stirring to combine.
• Add 1 cup cold cream to flour
mixture, stirring until mixture is evenly
moist. (If dough seems dry, add more
cream, 1 tablespoon at a time.) Work-
ing gently, bring mixture together with
hands until a dough forms.
• Turn out dough onto a lightly
floured surface, and knead gently 4
to 5 times. Using a rolling pin, roll out
dough to a ¾-inch thickness. Using a
2¼-inch round cutter, cut 15 scones
from dough, rerolling scraps as nec-
essary. Place scones 2 inches apart
on prepared baking sheet. Brush tops
with remaining 1 tablespoon cream.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
approximately 20 minutes. Serve warm.

RECOMMENDED CONDIMENT:
Raspberry Jam

117 Teatime Celebrations

Creamy Parsnip-Leek Soup
with Chocolate Brioche
Croutons
Makes 8 servings

2 tablespoons salted butter

1 cup sliced leek* (white part only)
4 cups sliced parsnip
5 cups low-sodium vegetable stock
1 bay leaf
½ teaspoon salt
1⁄3 cup heavy whipping cream
Garnish: Chocolate Brioche Croutons
(recipe follows) and frilled green
onion tops**

• In a large saucepan, melt butter

over medium-high heat. Add leek,
and reduce heat to low. Cook, stirring
occasionally, until leek is tender and
lightly caramelized, 8 to 10 minutes.
• Add parsnip, stock, bay leaf, and
salt; bring to a boil. Reduce heat, and
simmer, stirring occasionally, until
parsnip is very tender, approximately
30 minutes. Remove from heat.
• Discard bay leaf. Add cream. Using
an immersion blender, blend soup
until smooth and creamy.
• Return soup to low heat, and heat
through, if necessary.
• Garnish with Chocolate Brioche
Croutons and frilled green onion tops,
if desired.
Chocolate Brioche Croutons cubes in a single layer on prepared
*Since leeks can be sandy, soak and wash Makes 2 cups baking sheet.
leek in a bowl of water, separating rings to • Bake until cubes are light golden
make sure sand is released. Rinse well. 2 cups cubed brioche* brown, approximately 10 minutes.
2 tablespoons salted butter, melted • In a large bowl, whisk together
**To make frilled green onion tops, cut verti- 3 tablespoons natural unsweetened cocoa powder and confectioners’
cal slices in the top of a green onion. Roll cocoa powder sugar. While cubes are warm, add to
onion into a round stalk, fanning out frills. 3 tablespoons confectioners’ sugar cocoa mixture, tossing until coated.
Let cool, and store in an airtight con-
MAKEAHEAD TIP: Soup can be made a • Preheat oven to 350°. Line a rimmed tainer until needed.
day in advance, placed in a covered con- baking sheet with parchment paper.
tainer, and refrigerated. Reheat over low • In a medium bowl, toss together bri- *If brioche is not available, challah bread
heat. Garnish just before serving. oche cubes and melted butter. Spread may be substituted.

teatimemagazine.com 118
 “All you need is love.
But a little chocolate now and then doesn’t hurt.”
—CHARLES M. SCHULZ

Chocolate Pancetta & Caramelized Shallot–Sherry • Preheat oven to 350°. Line a rimmed
Smoked Ham Aïoli baking sheet with parchment paper.
Tea Sandwiches Makes / cup • Place rye squares on prepared bak-
Makes 8 ing sheet.
1 tablespoon salted butter • Bake until rye squares are firm and
8 slices pancetta 3 tablespoons sliced shallot crispy, 8 to 10 minutes. Let cool
2 ounces 80% cacao dark chocolate 1⁄3 cup mayonnaise completely, and store in an airtight
16 slices soft Italian sandwich bread, 1 teaspoon sherry vinegar container until needed.
frozen 1⁄8 teaspoon ground black pepper • In a medium bowl, combine cab-
Caramelized Shallot–Sherry Aïoli bage, celery, radish, apple, and
(recipe follows) • In a small nonstick sauté pan, melt enough Herbed Buttermilk Dressing
8 ultra-thin slices smoked ham butter over medium-high heat. Add to moisten. Cover and refrigerate until
½ cup fresh baby arugula leaves shallot, and reduce heat to low. Cook, well chilled, approximately 4 hours.
Garnish: fresh baby arugula leaves stirring occasionally, until shallot is • Top each rye square with slaw. Sprin-
tender and caramelized, 8 to 10 min- kle with cacao nibs. Fold each turkey
• In a large nonstick sauté pan, cook utes. Let cool completely. Finely chop slice in half and then in half again.
pancetta over medium-high heat shallot. Place on top of slaw. Garnish with
until brown and crisp, reducing heat • In a small bowl, stir together may- parsley, if desired. Serve immediately.
if necessary to prevent burning. onnaise, cooled shallot, vinegar, and
Remove from pan, and let drain on pepper. Cover and refrigerate for up to *We used SunFood Super Foods Raw
paper towels. Let cool. 1 day. Organic Cacao Nibs.
• In a small microwave-safe bowl,
heat chocolate on medium in Herbed Buttermilk Dressing
30-second intervals, stirring between Makes ¾ cup
each, until melted and smooth. Brush Turkey & Green Apple
melted chocolate onto top side of Slaw Rye Squares with ½ cup mayonnaise
cooled bacon. Let chocolate cool Cacao Nibs ¼ cup whole buttermilk
and set. Makes 8 1 tablespoon finely chopped fresh
• Using a 2¼-inch round cutter, cut parsley
16 rounds from frozen bread. (Cover 8 cocktail rye squares 1 tablespoon finely chopped fresh dill
with damp paper towels, or store in 2 cups very finely chopped savoy 1 tablespoon finely chopped green
resealable plastic bag to prevent dry- cabbage onion (green part only)
ing out during assembly.) ¼ cup very finely chopped celery 1 tablespoon fresh lemon juice
• Spread Caramelized Shallot–Sherry 1⁄3 cup very finely chopped radish 1 teaspoon granulated sugar
Aïoli onto each bread round. On ¼ cup very finely chopped green 1 teaspoon finely chopped fresh mint
8 bread rounds (aïoli sides up), arrange apple 1 teaspoon olive oil
arugula leaves, a piece of ham folded Herbed Buttermilk Dressing ¼ teaspoon salt
in half and gathered into a ruffle, and (recipe follows) ¼ teaspoon ground black pepper
a pancetta slice (chocolate side up). 1 tablespoon cacao nibs*
Cover with remaining bread rounds 8 ultra-thin slices mesquite-smoked • In a medium bowl, whisk together
(aïoli side down). Garnish with arugula, turkey breast all ingredients until well combined.
if desired. Garnish: fresh parsley leaves Cover and refrigerate for up to 1 day
until needed.

119 Teatime Celebrations

teatimemagazine.com 120
Decadent Chocolate– Spread mixture onto warm brownie in Mini Hazelnut
Peanut Butter Brownies pan. Using an offset spatula, smooth Sandwich Cookies
Makes 24 surface. Makes approximately 36
• Garnish with chopped bittersweet
1 cup unsalted butter chocolate, if desired. Cover and ½ cup unsalted butter, softened
½ (4-ounce) bar unsweetened refrigerate until cold, approximately ¼ cup granulated sugar
chocolate 4 hours. ¼ cup firmly packed light brown
1 cup semisweet chocolate morsels • Using excess foil as handles, remove sugar
1 cup granulated sugar from pan, and place on a cutting sur- 1 large egg
3 large eggs face. Using a large knife, cut brownie 1½ teaspoons vanilla extract
1 tablespoon vanilla extract into bars, pressing downward to cre- 1¾ cups all-purpose flour
½ cup all-purpose flour ate clean cuts. ½ teaspoon salt
1 teaspoon baking powder • Place in an airtight container, and ¼ teaspoon baking powder
½ teaspoon salt refrigerate. Let come to room tem- 1⁄3 cup finely chopped toasted
1 cup milk chocolate morsels perature before serving. hazelnuts
1 (10-ounce) bag peanut butter morsels 1⁄3 cup chocolate-hazelnut spread*
¼ cup heavy whipping cream
½ cup creamy peanut butter • In a large bowl, beat together butter
Garnish: chopped bittersweet White Chocolate and sugars with a mixer at medium
chocolate Mendiants speed until creamy, 1 to 2 minutes.
Makes 22 Add egg and vanilla extract, beating to
• Preheat oven to 350°. Line a 13x9- combine.
inch baking pan with foil, letting 2 (4-ounce) bars white chocolate* • In a small bowl, whisk together flour,
excess extend over sides of pan. 2 teaspoons fresh orange zest salt, and baking powder. With mixer at
Spray foil with cooking spray. 1⁄3 cup chopped dried sour cherries low speed, gradually add flour mixture
• In a small saucepan, combine butter, 1⁄3 cup chopped roasted salted to butter mixture, beating just until well
unsweetened chocolate, and semi- pistachios combined. Add hazelnuts, stirring well.
sweet chocolate morsels. Melt over Divide dough in half. On plastic wrap,
low heat, stirring to combine. Remove • Line 2 baking sheets with nonstick roll each half into a 1-inch-diameter
from heat. silicone baking mats or wax paper. cylinder. Wrap firmly, and secure to
• In a medium bowl, stir together • In a medium microwave-safe bowl, make airtight. Freeze for 4 hours.
sugar, eggs, and vanilla extract. Grad- heat chocolate on medium in • Preheat oven to 350°. Line 2 rimmed
ually add melted chocolate mixture, 30-second intervals, stirring between baking sheets with parchment paper.
stirring to incorporate. each, until melted and smooth. • Unwrap frozen cookie dough. Cut
• In a small bowl, whisk together flour, • Add orange zest to melted choco- into ¼-inch slices. Place slices 1 inch
baking powder, and salt. Add flour late, stirring to combine. Using a apart on prepared baking sheets.
mixture to chocolate mixture, stirring levered 1-teaspoon scoop, immedi- • Bake until cookies are golden brown
until incorporated. Add milk chocolate ately drop chocolate mixture 2 inches around the edges, approximately
morsels, stirring to combine. Spread apart onto prepared baking sheets. 10 minutes. Let cool completely on
mixture into prepared pan, smoothing Decoratively arrange dried cherries wire racks, approximately 30 minutes.
with an offset spatula. and pistachios on melted chocolate • Place chocolate-hazelnut spread in a
• Bake until edges are dry and a disks. piping bag fitted with a medium round
wooden pick inserted in center comes • Refrigerate until firm. Carefully tip (Wilton #12). Pipe spread onto flat
out clean, approximately 20 minutes. remove mendiants from silicone mats, side of half of cookies. Place remain-
• In a large microwave-safe bowl, and place in a covered container with ing cookies, flat side down, on top of
combine peanut butter morsels and wax paper between layers. Refrigerate spread. Gently twist cookies together
cream. Microwave on medium in until serving time. to spread filling to edges. Place cook-
1-minute intervals, stirring between ies in an airtight container with wax
each, until melted and smooth. Add *We used Ghirardelli White Chocolate Bak- paper between layers, and refrigerate
peanut butter, stirring to combine. ing Bars. until serving time.

*We used Nutella Hazelnut Spread.

teatimemagazine.com 122
Strawberry, Macadamia & and a wooden pick inserted in center
White Chocolate Flourless comes out clean, 23 to 27 minutes.
Torte (Top of torte should feel somewhat
Makes 8 to 12 servings firm to the touch, and edges should
be golden brown.) Let torte cool
1¼ cups whole roasted salted completely in pan, approximately
macadamia nuts 1 hour.
1 tablespoon granulated sugar • Using a sharp knife or a thin offset
¼ teaspoon salt spatula, loosen sides of torte from pan
4 large eggs, separated before removing sides of pan. In the
¾ cup superfine sugar same manner, loosen torte from bot-
¼ teaspoon vanilla extract tom of pan. Remove torte from pan,
1⁄4 cup white chocolate morsels and place on a cake plate.
Sour Cream Buttercream • Spread Sour Cream Buttercream on
(recipe follows) sides and top of torte. Press chopped
¼ cup finely chopped roasted salted macadamias onto sides of torte.
macadamia nuts • Trim green tops from strawberries.
1 (16-ounce) container fresh Slice strawberries vertically into thin
strawberries slices. Arrange slices in concentric
circles on top of torte, overlapping
• Preheat oven to 350°*. Spray the strawberries slightly until top is
bottom of a 9-inch springform pan covered. (See how-tos on page 125.)
with cooking spray. Serve immediately.
• In the work bowl of a food proces-
sor, pulse macadamia nuts with *If using a dark springform pan, preheat
1 tablespoon granulated sugar until oven to 325°.
fine nut particles form. (Don’t over-
process, or you will create a nut but- MAKEAHEAD TIP: Torte can be frosted
ter.) Add salt, whisking well. earlier in the day and stored in the refrig-
• In a large bowl, beat together egg erator. To reduce the likelihood of discolor-
yolks and superfine sugar at high ing buttercream, garnish with strawber-
speed with a mixer until light and ries no more than an hour before serving.
creamy, approximately 2 minutes.
Beat in vanilla extract. With mixer at Sour Cream Buttercream
medium speed, add macadamia mix- Makes 1¼ cups
ture to egg-yolk mixture, beating until
incorporated. (Batter will be very stiff.) 8 tablespoons salted butter, softened
• In another bowl, beat egg whites at 2½ cups confectioners’ sugar
high speed with a mixer until stiff peaks ¼ teaspoon vanilla extract
form. Spoon one-third of egg whites 1⁄3 cup sour cream
into macadamia batter, stirring vigor-
ously to loosen mixture. Add remain- • In a medium bowl, beat together
ing egg whites, folding to incorporate. butter, confectioners’ sugar, and vanilla
Gently fold in white chocolate. Spread extract with a mixer, starting at low
mixture into prepared pan, smoothing speed and gradually increasing to high,
with an offset spatula. until smooth. Add sour cream, beating
• Bake until torte is golden brown until incorporated. Use immediately.

123 Teatime Celebrations

 How-To
Let these step-by-step photos serve as your visual guide while
you create these impressive and delicious teatime treats.

STRAWBERRY HOW-TOS
Strawberry-Macadamia Flourless Torte, page 123

1 2
Trim green leaves from tops of strawberries, Beginning about 1⁄4 inch from edge of cake,
and cut into thin slices. arrange strawberries in a circle, overlapping
edges slightly.

3 4
Continue arranging strawberries in concen- Once top of cake is covered in strawberries,
tric circles until top of cake is covered. lift strawberries around outside edge and
insert another row of strawberries to raise
first row.

125 Teatime Celebrations

 TARTLET CRUST
Jambalaya Tartlets 27
Bananas Foster Tartlets 29
Chocolate-Pecan Derby Tartlets 53
Mini Artichoke-Ricotta Quiches 83
Raspberry Tartlets 97
Pumpkin-Swirl Tarts 111

1 2
Using a cutter, cut shapes from dough. Press dough shapes into tartlet pans.

3 4
Trim excess dough. Using the wide end of a chopstick, push
dough into indentations of pan.

teatimemagazine.com 126
 recipe index
BEVERAGE FILLINGS, GLAZES, ICINGS & TOPPINGS Chocolate-Feta Scones 117
Mint Julep Iced Tea 50 (SWEET) Country Ham Scones 47
Basil-Lemon Cream Cheese Filling 97 Cranberry-Spice Scones 106
CAKES, CUPCAKES & TORTES Cream Cheese Filling 18 Golden Raisin–Tarragon Scones 94
Mardis Gras King Cake 30 Fruity & Floral Filling 64 Hot Cross Scones 36
Mini Apple-Spice Cupcakes 109 Honeyed Cream Cheese Frosting 65 Mini Artichoke-Ricotta Quiches 95
Mini Carrot Cakes 65 Maple Cream 106 Orange–Poppy Seed Gluten-free
Mini Coconut Cupcakes 85 Orange Glaze 60 Scones 60
Orange Mini Bundt Cakes 52 Salted Browned Butter Frosting 99 Pineapple Flower Scones 81
Strawberry-Ginger Roulade 39 Simple Syrup 50 Strawberry, Lavender, and White
Strawberry Hearts Cake 19 Sour Cream Buttercream 123 Chocolate Scones 14
Strawberry, Macadamia & White Sweetened Whipped Cream 17, 75
Chocolate Flourless Torte 1 23 Vanilla Buttercream 85 SOUP
Vanilla Cupcakes with Salted Vanilla Buttercream Frosting 19, 110 Creamy Parsnip-Leek Soup with
Browned Butter Frosting 99 Vanilla-Citrus Custard 63 Chocolate Brioche Croutons 118
Whipped Cream 53
CANDIES Yellow Frosting 53 TEA SANDWICHES & CANAPÉS
Bird’s Nests 39 Asparagus, Caper, Ham & Shrimp
Chocolate-Drizzled Coconut PASTRIES & TARTLETS (SWEET) Canapés 61
Macaroons 39 Banana Cream Tartlets 75 Beef Fillet Crostini 74
Maple-Bacon Fudge 75 Bananas Foster Tartlets 29 Beet-Cucumber Heart Canapés 15
Toasted Pecan Pralines 29 Blueberry-Basil Tartlets 85 Chocolate, Pancetta & Smoked Ham
White Chocolate Mendiants 122 Chocolate-Pecan Derby Tartlets 53 Tea Sandwiches 119
Dark Chocolate–Raspberry Tartlets 17 Cucumber-Sprouts Canapés 95
COOKIES & BARS Pumpkin-Swirl Tarts 111 Derby Turkey Stack Canapés 51
Decadent Chocolate–Peanut Butter Raspberry Tartlets 97 Dilled Crawfish Salad Tea Sandwiches 27
Brownies 122 Strawberry Tartlets with Vanilla-Citrus Easy Egg Salad Canapés 37
Hazelnut Wafer Cookies 110 Custard 63 Fruity PB&H Sandwiches 37
Lavender, Mango & Peach Macarons 64 Tartlet Shells 97 Green Grape–Chicken Salad Tea
Lemon-Basil French Macarons 97 Sandwiches 83
Lemon Spritz Cookies 53 QUICHES, PASTRIES & TARTLETS Hot Ham and Cheese
Mini Hazelnut Sandwich Cookies 122 (SAVORY) Finger Sandwiches 37
Peanut Butter–Chocolate Bars 76 Apricot, Prosciutto, Chive & Goat Lemon-Mint Radish Tea Sandwiches 50
Rosy French Macarons 18 Cheese Croustades 95 Pancetta Club Canapés 15
Strawberry-Macadamia French Fontina & Pork Puff Pastry 108 Pastrami-Swiss Tea Sandwiches 73
Macarons 85 Jambalaya Tartlets 27 Pizza Flatbread Stacks 74
Mini Artichoke-Ricotta Quiches 83 Pork and Golden Beet
FILLINGS, DRESSINGS, SPREADS Muffaletta Palmiers 28 Tea Sandwiches 49
& SAUCES (SAVORY) Parmesan Frico Wafers 51 Roasted Red Pepper Triple-Stack
Apricot Chutney 95 Smoked Gouda Cups with Brussels Tea Sandwiches 15
Black Pepper Butter 72 Sprouts Slaw 107 Shrimp Tapenade Canapés 83
Bourbon-Maple Sauce 49 Tomato, Avocado & Crab
Caramelized Shallot–Sherry Aïoli 119 SAVORY BITES Tea Sandwiches 62
Golden Beet Slaw 49 Herbed Mini Patty Pan Squash 95 Turkey & Green Apple Slaw Rye Squares
Herbed Buttermilk Dressing 119 Succotash-Stuffed Mushrooms 107 with Cacao Nibs 119
Lemon-Mint Aïoli 50 Zucchini & Bacon–Filled Mushrooms 61
Lemon-Pepper Aïoli 95
Pink Peppercorn Butter Hearts 15 SCONES & BREADS EDITOR’S NOTE: Recipe titles shown
Smoky Lemon-Pepper Aïoli 15 Bread Cubes 37 in gold are gluten-free, provided
Spicy Sauce 51 Brown Sugar and Cream Cheese gluten-free versions of garnishes and
Scones 25 processed ingredients (such as flours,
Cheddar-Chive Scones 72 prepared meats, sauces, extracts, and
Chocolate Brioche Croutons 118 stocks) are used.

teatimemagazine.com 128
resources
COVER plates, (844) 867-5283, simplybaked.us. Flower arrangements from FlowerBuds,
Waterford Lismore Lace Gold teapot and Cake stand from private collection. Flower 205-970-3223, ÀowerbudsÀorist
teacup and saucer set from Waterford, arrangements from FlowerBuds, 205-970- birmingham.com.
877-720-3485, waterford.com. Wedgwood 3223, ÀowerbudsÀoristbirmingham.com.
Duchesse crystal footed cake plate from H ERE C OM E S T HE B RI DA L PA RT Y
private collection. A HOPPY EASTER TEA Pages 77–88: Royal Crown Derby Darley
Pages 31–42: Bordallo Pinheiro Rabbit Abbey salad plate, teacup, saucer, covered
T IT L E PAGE Yellow dinner plate, salad plate, teacup and sugar bowl, cream jug, teapot; Carlton Gold
Page 2: Waterford Lismore Lace Gold saucer set, large sandwich tray, and oval dinner plate from DeVine Corp., 732-751-
5-piece place setting, teapot, and teacup and serving platter from Replacements, 800- 0500, devinecorp.net. Godinger Dublin
saucer set, 877-720-3485, waterford.com. 737-5223, replacements.com. World Market 3-tier glass server from JCPenney, 800-
Kirk Steĭ Golden Winslow sterling Àatware Rebecca napkins and tablecloth from World 322-1189, jcpenney.com. Ti̇n-Franciscan
from Replacements, Ltd., 800-737-5223, Market, 877-967-5362, worldmarket.com. Palais Versailles goblet and Lunt Eloquence
replacements.com. Kim Seybert Nomad White wicker basket from Hobby Lobby, sterling Àatware 5-piece place setting from
napkins from Kim Seybert, 212-564-7850, 800-888-0321, hobbylobby.com. Replacements, 800-737-5223, replacements
kimseybert.com. Antique water goblets from .com. Anna Weatherley Mint Green service
private collection. DERBY DAY TEA EXTRAVAGANZA plate from private collection. Flower
Pages 43–54: Lenox Sapphire Plume arrangements from FlowerBuds, 205-970-
EDITOR’S LETTER 5-piece place setting, 800-223-4311, 3223, ÀowerbudsÀoristbirmingham.com.
Page 6: Hutschenreuther Revere (White) lenox.com. Sferra Filetto napkins in lagoon/
teacup and saucer from Replacements, Ltd., white, 877-336-2003, sferra.com. Wallace B U T T E RF LY B I RT HD AY B A S H
800-737-5223, replacements.com. Hat from Continental Bead Àatware from Mikasa, Pages 89–100: Grace’s Teaware Blue
East Angel Harbor Hats, 509-233-8007, 866-645-2721, mikasa.com. McKenzie ButterÀy teapot, footed cup and saucer,
eastangelharbor.com. small mint julep cup and mint julep cup square salad plate; Pink ButterÀy cream and
vase from Two’s Company, 800-896-7266, sugar set from Replacements, Ltd., 800-737-
T EA ST E EP I NG G U I DE twoscompany.com. Silver charger from 5223, replacements.com. Wallace Queens
Page 7: Royal Crown Derby Darley Abbey Hobby Lobby, 800-888-0321, hobbylobby. 65-piece Àatware set from Mikasa, 866-
teacup, saucer, and cream jug from DeVine com. Hats from East Angel Harbor Hats, 645-2721, mikasa.com. ButterÀy cupcake
Corp., 732-751-0500, devinecorp.net. 509-233-8007, eastangelharbor.com. wrappers and butterÀies blue and lavender
Annieglass Rüe dinner plate from hues wafer paper from Fancy Flours, 406-
H EA R TS -A- PLE N T E A F O R Annieglass, 800-347-6133, annieglass.com. 587-0118, fancyÀours.com. Pink linen
VALENTINE’S DAY Flower arrangements from FlowerBuds, 205- napkin (seasonal product) and white Àower
Pages 9–20: Mikasa Love Story 5-piece 970-3223, ÀowerbudsÀoristbirmingham.com. vases from Pottery Barn, 888-779-5176,
place setting, small heart bowl, tea server, potterybarn.com. Cake stands from private
covered sugar, and creamer from Mikasa, MOTHER’S DAY AFTERNOON TEA collection. Round paper doilies from Sur La
866-645-2721, mikasa.com. PB classic Pages 55–66: Bernardaud Le Gobelet du Table, 800-243-0852, surlatable.com.
Belgian Àax linen hemstitch table runner in Roy dinner plate, salad plate, bread and
cranberry and heart ikat napkins (available butter plate, teacup and saucer set, teapot, AUTUMNAL HARVEST TEA
seasonally) from Pottery Barn, 888-779- creamer, sugar, and square tray, 212-371- Pages 101–112: Royal Albert Heirloom
5176, potterybarn.com. Red 13-inch plate 4300, bernardaud.com. Oneida Golden 5-piece place setting, teapot, serving platter,
charger (available seasonally) from Hobby Michelangelo Àatware, 888-263-7195, shell-shaped dish, relish dish, and handled
Lobby, 800-888-0321, hobbylobby.com. oneida.com. Simply Envogue white eyelet cake plate from Replacements, Ltd., 800-
White medium cake pedestal from Rosanna, tablecloth from HomeGoods, 800-888-0776, 737-5223, replacements.com. Seraphina
877-343-3779, rosannainc.com. Flower homegoods.com. Reed & Barton silver 2-tier salad fork, dinner knife, and teaspoon from
arrangements from FlowerBuds, 205-970- stand and Annieglass Rüe Gold bŭet plate Pier 1, 800-245-4595, pier1.com. Hammered-
3223, ÀowerbudsÀoristbirmingham.com. from Bromberg’s, 205-871-3276, brombergs copper charger, Kenaf table runner in Ivory,
.com. Silver Àower vessels, silver footed and seasonal orange napkins from Pottery
T EAT I M E FO R MA R D I G R A S dish, and glass bowls from private collection. Barn, 888-779-5176, potterybarn.com. Gold
Pages 21–30: Herend Silk Ribbon Fern Flower arrangements from FlowerBuds, 205- cake stand and silver pie server from private
charger and dessert plate; Gwendolyn 970-3223, ÀowerbudsÀoristbirmingham.com. collection.
dinner plate, teacup, saucer, covered sugar,
creamer, teapot, and square cake plate FATHER’S DAY BOW TIE TEA CHOCOLATE LOVERS’ NEW YEAR’S EVE
with handles from Herend, 800-643-7363, Pages 67–76: Wedgwood Blue Pin Stripe Pages 113–124: Waterford Lismore
herendusa.com. Moser Lady Hamilton Gold 5-piece place setting, covered sugar, creamer, Lace Gold 5-piece place setting, teapot,
Green stemware, 866-240-5115, moserusa. teapot, and oval platter from Wedgwood, covered sugar bowl, creamer, gold platter;
com. Kim Seybert Harlequin Plum place mat, 877-720-3486, wedgwood.com. Wallace candlesticks from private collection. Kirk
Jaipur napkin, Amethyst bias silk organza Hadley 45-piece Àatware set from Mikasa, Steĭ Golden Winslow sterling Àatware
napkin, and Fireworks Gold napkin ring 866-645-2721, mikasa.com. Assorted from Replacements, Ltd., 800-737-5223,
from Kim Seybert, 877-564-7850, kimsey child size bow ties from Belk, 866-235-5443, replacements.com. Kim Seybert Nomad
bert.com. Oneida Golden Royal Chippendale belk.com. Classic Belgian Àax linen hemstitch napkin, Bamboo napkins ring, and Trevi
stainless Àatware from Replacements, napkin and table runner in Sailor Blue and Champagne/Crystal runner from Kim
Ltd., 800-737-5223, replacements.com. Nubby table runner from Pottery Barn, 888- Seybert, 877-564-7850, kimseybert.com.
Annie Glass Edgey Gold round platter from 779-5176, potterybarn.com. Porcelain shell Wedgwood Duchesse crystal footed cake
Bromberg’s, 205-871-3276, brombergs.com. bowl from Pier 1 Imports, 800-245-4595, plate and antique water goblets from private
Simply Baked gold metallic appetizer pier1.com. White tray from private collection. collection.

129 Teatime Celebrations

 ORDER
TODAY!

Teatime
PARTIES
Afternoon Tea to Commemorate
the Milestones of Life

from the editors of TeaTime magazine

B irthdays, engagements, and anniversaries

are just a few occasions that call for a celebration.
Ten festive menus designed for each milestone
commemoration provide a myriad of recipes
from the editors of TeaTime magazine. Tips on
how to properly set up tea to accommodate
a small or a large guest list will make a host’s
duties easier. An expert tea-pairing guide, along
with a tea-steeping primer, makes it simple to
choose and prepare the perfect pot of tea to
accompany the variety of delicacies in this 136-
page book. With 97 recipes, Teatime Parties
offers a range of scones, savories, and sweets
for any celebratory tea.

3 EASY WAYS TO ORDER

Enter or mention code TEAT18C

Hoffman Media Store 800-361-8059 HOFFMANMEDIASTORE.COM/TEATIME-PARTIES-BOOK

P.O. Box 8510 • Big Sandy, TX 75755