Tea Time by Forty One Madison

TEAROOMS • FOOD • TEA • TABLE SETTINGS

North America’s

#1 TEA

MAGAZINE

Ideas for

Autumn

ENTERTAINING

Lemony Gingerbread Cakelet Leaves & Spiced CranberryPear Tartlets Pages 45 & 47

SEPT/OCT 2020

Birthdayy TEA PARTY PART Y

DISPLAY UNTIL SEPTEMBER 8, 2020

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Page 21

FOREST F FRIENDS

Tea T ea for foorr K Kids ids Page 32

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$7.99 CAN

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$5.99 US

Vol 17, Issue 5

Afternoon A f Tea at THE CARLYLE T HOTEL HOTEL Page 50

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ADVERTISING

Sweet Tea Mule

Stir up something new for your next cocktail hour by crafting a Sweet Tea Mule with Luzianne Iced Sweet Tea. The ďŹ&#x201A;avors of sugared blackberries, sweet tea, and ginger make the perfect combination for early fall days.

Makes one cocktail

2 blackberries Simple syrup, in a small bowl for dipping Sugar, in a small bowl for dipping 1 ounce brewed LuzianneÂŽ Iced Sweet Tea, chilled 1 ounce vodka 2 ounces ginger beer, or more to taste 3 lime wedges, for juice and garnish Dip each blackberry into syrup and then dip into sugar, rolling fruit across sugar in order to coat evenly. Thread a garnish stick with blackberries; set aside. Add all remaining ingredients to a copper mule cup; add ice and 2 squeezes of lime; stir gently to combine. Garnish with sugared blackberries and an additional wedge of lime.

The Right Tea for Iced Tea. Established in 1902.

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SEPTEMBER/ OCTOBER 2020 ................................. VOLUME 17 . ISSUE 5

“Life starts all over again when it gets crisp in the

fall ” .

—F. Scott Fitzgerald

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table of contents

Embellishments

Infusions

Departments

13 Necessary Things: For the Love of Tea

17 The Perfect Cup: Seven Healthy Botanicals That Will Enhance Your Teatime

7 Come for Tea

15 Our Favorites: Oolong Teas

Tasty infusions to try

Letters from readers

From fruity to ﬂoral

50 The Carlyle, A Rosewood Hotel

11 Tea Events Calendar

19 Treasured Teapot: Perennial Adornment

Afternoon tea in New York City

Frank Smith Silver Company’s 2830

53 Erika’s Tea Room

Tea-infused goodies

A note from the editor

9 Dear TeaTime

Events in September and October

63 Resources for Readers Essential information

A Florida tea treasure

65 Advertisers’ Index

Indulgences

55 The First-Ever Virtual International Tea Festival

A guide to supporting companies

Creative solutions in challenging times

65 Recipe Index

21 Cause for Celebration Autumnal birthday tea party

Helpful directory of featured foods

58 Grandma Rae Sewing the fabric of friendship

31 Gluten-free Scone: Fruit-Filled Goodness Apple pie

32 Tea with Forest Friends Whimiscal teatime for kids of all ages

40 Pumpkins Aplenty A seasonal afternoon tea

A memorable occasion for three generations

ON THE COVER

}

811Ideas for for

Auuttum A umn

ENTERTAIN ING

Lemony Gingerbread Cakelet Leaves & Spiced CranberryPear Tartlets Pages 45 & 47

Birthdaayy TEA PAR PARTY ARTY Y Page 21

FOREST F FRIENDS F

Tea Te T eaa for forr Ki K Kids dds Page 32

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Sweets from “Pumpkins Aplenty” (pages 40–48) shine on pumpkin-shaped wares from Maryland China Company. Cover photography by Nicole Du Bois Styling by Courtni Bodiford Food styling by Erin Merhar

North America’s

#1 TEA

MAGAZINE

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TEAROO MS • FOOD • TEA • TABLE SETTIN GS

61 The Tea Diaries: Tea for Teens in Troubled Times

Afterno Af A f on Tea at THE CARLY LE T HOTEL OT OTE T Page 50

TeaTime September/October 2020

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ADVERTISING

Cheddar-Onion Biscuits

These made-from-scratch buttermilk biscuits are baked to light and airy perfection thanks to this ingenious use of cake ﬂour. Filled with extra-sharp Cheddar cheese and green onions, this savory twist on a classic original is the upgrade you’ve been looking for.

Makes about 16 biscuits

4⅓ 2 1 1½ 1 ½ 1¼ 1½ 1 1 1

cups Swans Down® Cake Flour tablespoons granulated sugar tablespoon baking powder teaspoons garlic powder teaspoon salt teaspoon baking soda cups cold unsalted butter, cubed cups shredded extra-sharp Cheddar cheese cup ﬁnely chopped green onion cup cold whole buttermilk large egg white, lightly beaten

1. Preheat oven to 425°. Line 2 rimmed baking sheets with parchment paper. 2. Sift Swans Down Cake Flour, and lightly spoon into a measuring cup for 4⅓ cups. In a large bowl, combine ﬂour, sugar, baking powder, garlic powder, salt, and baking soda; sift again. 3. Using a pastry blender or two forks, cut in butter until mixture is crumbly.

4. Stir in cheese and green onion

until well combined. Gradually add buttermilk, stirring just until dry ingredients are moistened. (Dough may look dry and crumbly in spots but will come together later.) 5. On a lightly floured surface, gently knead dough 5 times. Pat dough into an 8-inch square and cut into fourths. Stack each fourth on top of each other and roll or pat down into an 8-inch square again. Repeat cutting and stacking process 2 more times, rolling or patting dough 1 inch thick for final time. 6. Using a floured 2.25-inch round cutter, cut dough without twisting cutter. Reroll and cut scraps as needed. Place biscuits at least 1½ inches apart on prepared baking sheets. 7. Freeze biscuits for 15 minutes. 8. Brush biscuits with egg white. Bake until golden brown, 15 to 18 minutes. Let stand for 15 minutes. Serve warm.

America’s Favorite Cake Flour Since 1894.

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September/October 2020

Volume 17, Issue 5

EDITORIAL EDITOR Lorna Reeves CONTRIBUTING EDITORS

Jane Pettigrew, James Norwood Pratt, Bruce Richardson ASSOCIATE EDITOR Britt E. Stafford SENIOR COPY EDITOR Rhonda Lee Lother EDITORIAL ASSISTANT

GROUP CREATIVE DIRECTOR

Deanna Rippy Gardner ART DIRECTOR

Leighann Lott Bryant SENIOR ST YLIST Sidney Bragiel ST YLIST Courtni Bodiford

Katherine Cloninger Ellis CREATIVE DIRECTOR/PHOTOGRAPHY

Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS

Jim Bathie, William Dickey, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER

Nicole Du Bois SENIOR DIGITAL IMAGING SPECIALIST DIGITAL IMAGING SPECIALIST

Delisa McDaniel Clark Densmore

D I G I TA L M E D I A MARKETING DIRECTOR Kristy Harrison MARKETING COORDINATOR Hannah Crowe ONLINE EDITOR Janece Maze DIGITAL DESIGNER Stephanie Lambert

TEST KITCHEN DIRECTOR Irene Yeh FOOD ST YLISTS/RECIPE DEVELOPERS

Laura Crandall, J.R. Jacobson, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Taylor Franklin Wann ASSISTANT FOOD ST YLIST/ RECIPE DEVELOPER

Anita Simpson Spain CONTRIBUTING FOOD ST YLIST

Erin Merhar CONTRIBUTING RECIPE DEVELOPER

Janet Lambert

A D M I N I S T R AT I V E HUMAN RESOURCES DIRECTOR

Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER

Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL

Alex Kolar

I N T E G R AT E D M A R K E T I N G S O LU T I O N S ACCOUNT DIRECTORS

Mary-Evelyn Dalton Hagan Media/Katie Hagan [AL, FL, TN] Kathy Gross [FL, GA, MD, NC, SC, VA, DC, WV] Katie Guasco [LA, MS, AR, TX]

MARKETING COORDINATOR Gretchen Norris ADVERTISING PRODUCTION REPRESENTATIVE

Samantha Sullivan For assistance with advertising, please call (888) 411-8995.

ACCOUNT MANAGER

Christy Chachere Lohmann Hagan Media/Katie Hagan

DIRECT RESPONSE

DIGITAL AND SOCIAL BRAND PARTNERSHIPS

Kevin Masse

CHAIRMAN OF THE BOARD/CEO PRESIDENT/COO

Eric W. Hoffman

EVP/CFO Mary P. Cummings EVP/OPERATIONS & MANUFACTURING

Greg Baugh

Phyllis Hoffman DePiano Brian Hart Hoffman

PRESIDENT/CCO

VP/DIGITAL MEDIA Jon Adamson VP/CULINARY & CUSTOM CONTENT

Brooke Michael Bell VP/SHELTER CONTENT

EDITORIAL & ADVERTISING OFFICE 1900 International Park Drive, Suite 50 Birmingham, AL 35243 (888) 411-8995

Cindy Smith Cooper

SUBSCRIPTION CUSTOMER SERVICE TeaTime, P.O. Box 6201 Harlan, IA 51593 Manage My Subscription: hoffmanmedia.com/ecare (800) 284-0023

teatimemagazine.com TeaTime (ISSN #1559-212X) is published bi-monthly by Hoffman Media, LLC, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. The cover and contents of TeaTime are fully protected by copyright and cannot be reproduced in any manner without prior written permission. All rights reserved in all countries. SUBSCRIPTION RATES: For the United States, $22.98 per year, 6 issues; add $10 for postage in Canada; add $20 elsewhere. Single issues $5.99 available at newsstands and bookstores. Periodicals postage paid at Birmingham, Alabama, and additional mailing offices. POSTMASTER: SEND ADDRESS CHANGES TO TeaTime, PO Box 6201, Harlan, IA, 51593, (800) 284-0023. NOTE: TeaTime assumes no responsibility for unsolicited photographs and manuscripts; submissions cannot be returned without a self-addressed stamped envelope.

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NEW BOOK!

Teatime

BIRTHDAYS Afternoon-Tea Celebrations for All Ages

from the editors of TeaTime magazine

elebrating a birthday is a momentous occasion. And what better way to commemorate it than with a tea party? This collection of 10 afternoon-tea menus includes table settings and recipes idyllic for a range of themes—from a little girl’s fairy-inspired party to a Jurassic-themed one for boys to a Parisian-glam Sweet 16, as well as several elegant options for adults. Each set of scones, savories, and sweets has a perfectly paired tea to complement each course, and our tea-steeping guide ensures each infusion is properly prepared. With more than 90 recipes in its 136 pages, TeaTime Birthdays will make party-planning simple, and each menu is certain to delight invitees and, especially, the guest of honor.

3 EASY WAYS TO ORDER Hoffman Media Store P.O. Box 8510 • Big Sandy, TX 75755

800-361-8059

TEATIMEMAGAZINE.COM/BIRTHDAY

code: 83PBT20

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editor’s letter

come for

tea

As autumn approaches with its cooler weather, nature seems to beckon us outside. Trees that blended almost imperceptibly into a lush green backdrop are now as eyecatching as blooming flowers were in spring and summer, their leaves changing to mesmerizing shades of gold, orange, red, and even brown. To the casual observer, tea bushes could very easily pass for unassuming evergreen shrubs, their foliage rather unremarkable, even in the fall. The marvelous transformation of tea leaves doesn’t happen out in nature but rather in a tea factory under the watchful eye and skillful hand of a tea master. And as we steep the leaves in our own pots and cups, we savor the fruits of that labor. What a beautiful combination—tea and autumn! As is only natural this time of year, harvest hues influence our afternoon-tea settings in this issue. Our pumpkin-inspired teatime, which begins on page 40, incorporates shades of autumn as well as charming white china (like the teacup I’m holding above) in keeping with the theme. Children and the young at heart will swoon over our whimsical forest friends tea party (page 32), which features cute tea wares and fun and tasty fare. It’s the perfect, relaxed setting for introducing little ones to teatime. And since birthdays are one of the main occasions our readers celebrate with afternoon tea, the menu on page 21—complete with a pretty cake and chai-flavored ice cream—is sure to please. Of course, there are tea pairings for the various courses, so you’ll know exactly which infusions to serve your guests. This issue also highlights some of our faithful advertisers—Erika’s Tea Room in Florida and Grandma Rae’s in New Jersey. I think you’ll find their stories (on pages 53 and 58, respectively) as compelling as I did. While I haven’t had a chance to meet Rae yet, I have been intrigued by the tea-themed soft goods she expertly sews. I met Erika and her mom, Leila, at a tea festival a few years ago, and I look forward to when all the in-person events I have so enjoyed attending can finally resume. Until that happens, I am excited that there will be an online tea festival November 7 and 8. Be sure to read about it in my article on page 55, and if you’re interested in participating, sign up soon, as many of the classes and special ticket offers have deadlines in early September. I hope to see you there! May all your teatimes be special this autumn and always,

Lorna Reeves, Editor

TeaTime September/October 2020

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dear TeaTime

• TABL E SETT INGS TEAR OOM S • FOOD • TEA

TEA ROO MS • FOO D • TEA • TAB LE SETT INGS

North America’s

#1 TEA

MAGAZINE

ANNUAL

British ISSUE

® ®

Downton Abbey D

72Summertime

TE A TR EATS T

IDEA S & RECIPES

Pages Pag 42

Celebrate Mom, r s Grad Gra G add & Gr Dad Pages 22–47

ia Tea Treasures of Northern Georg hhes icches iiche dwiches S ndwi T a Sandw t Tea iide to id Guid G an’’s Guide leman’ G tle A Gentl 49 Page 49 Pag

JODI CREAGER via Instagram

17 g 17 P age Page

0 2020 /Jun e 202 ay/J May M

Praise from Afar

Tea Oﬀ the Beaten Path

“I would like to complement you on another fabulous edition of TeaTime. I am a Brit and found your magazine through an online magazine reader, and I’m hooked. I like to think of myself as a lover of tea, and I enjoy nothing more than taking tea with friends. One of my dreams is to move to the USA and open a tearoom where I can share the British tradition with American service. And reading your magazine helps me feel one step closer to this dream.

“Enjoyed the article in the May/June 2020 issue ‘Tea Off the Beaten Path!’ [by Vickie LoPiccolo Jennett]. I do have a teatime travel bag! I visit my sister frequently in another state, and we enjoy sharing quiet moments with a cup or pot of tea. We enjoy old favorites and share new teas we have discovered. Th is has become a fun habit with us, and I started packing up several teas to carry on each visit. I found a pretty tote just the right size to carry a couple of 4-ounce tins of loose tea, disposable tea fi lters for pots, a few tea bags (convenient!), a pretty floral insulated travel cup (a gift from her!), and a stainless infuser for single cups. I love my teatime travel bag and sharing tea and conversation with my sister! Th is will become a habit on vacation trips as well. I look forward to every issue of this magazine!”

MICHELLE BELSOM via email “In Australia, it costs me $15 for a magazine, but I ﬁnd it is worth every cent when I sit down with a hot cup of tea and open that ﬁrst page and all my worries disappear. Thank you, TeaTime!” GLYNIS STRETTON via Facebook

SONYA DAVIS via email

AFTERNOON ON F ON FAVORITE E T TEA TE E TRE ASURES Tea at Sketcch B British Blend dss of Manchester Pages 55

Pages 15

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“I am very pleased with and inspired by TeaTime. I believe it has brought my family and me closer through our shared love of tea. We are especially thankful for the pairing of Scottish shortbread with a favorite Blackcurrant Breeze tea in the May/June 2020 issue [page 10]. We treasure each issue for insights, photography, recipes, and introducing us to new teas. I am so happy we subscribed. Keep up the great work!”

..................

Family Bonding

Pages 47

July/Au gus t 202 0

“After reading through your lovely magazine and looking at all the elegant dishes, cups, and teapots, it was an absolute delight to come to the very last article on ‘Tea Oﬀ the Beaten Path’ [from May/June 2020]. Just charming! Great magazine!” VICK BOLEN via letter from Spokane, Washington

A Mother’s Day Tale “I always enjoy reading TeaTime magazine and would like to share this story with you. My daughter and I always go out for tea on Mother’s Day with an additional visit to our local garden center. Th is year was quite diﬀerent. A tearoom in Georgetown (DC) oﬀered tea to go with curbside pickup. We ordered tea, which included sandwiches, scones, tarts, macarons, and a large teabag for two cups of tea. We enjoyed our tea in the garden.” CAROL UBOSI via email

Your Comments, Please We truly enjoy hearing from our readers. Connect with us on social media, or write to us at teatime@hoﬀmanmedia.com or at Dear TeaTime, TeaTime Magazine, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. Your comments might be printed in an upcoming issue.

TeaTime September/October 2020

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ADVERTISING

Cozy CORNER

THE

T E A PA I R I N G English Tea No. 1 ahmadteausa.com

Traditional British Afternoon Tea Scones Makes 12

These are small light scones that Lily serves with jam and thick cream. The recipe is adapted from a traditional English one. Vicki Delany’s Canadian mother calls these “tea biscuits,” and they are very diﬀerent than what is often called “scones” in North America. 2 cups all-purpose flour, plus more for work surface and cutter 4 teaspoons baking powder ¾ teaspoon salt 6 tablespoons unsalted butter, cut into cubes 3 tablespoons granulated sugar ¾ cup milk 1 teaspoon pure vanilla extract ½ teaspoon freshly squeezed lemon juice

Instructions: • Preheat the oven to 425°. • In a large bowl, combine flour, baking powder, and salt. Add butter cubes to flour mixture and rub them in with your fingers until the mixture looks like fine crumbs. Stir in sugar. • Place milk in a small bowl, and heat in a microwave oven until warm, but not hot, approximately 30 seconds. Add vanilla extract and lemon juice to milk; stir until blended.

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• Heat a rimmed baking sheet in the oven. • Make a well in flour mixture, add milk mixture, and combine quickly with a spoon. (Dough will seem very wet.) • Turn out dough onto a floured work surface. Sprinkle dough with more flour and then fold it over until smooth, 2 or 3 times. Pat it into a 1½-inch-thick round. • Using a 2-inch round cutter dipped in flour, cut 12 circles from dough, re-rolling scraps. Place dough circles on preheated baking sheet. • Bake until scones have risen and are golden on top, approximately 10 minutes. • Scones should be eaten the day of baking, accompanied with jam and clotted cream. MAKE-AHEAD TIP: These freeze well. Bake and cool scones before freezing. Defrost them in a low oven for a few minutes before serving.

ABOUT THE BOOK: In the ﬁrst book of the charming new Tea by the Sea Mystery series, New York City expat Lily Roberts is the proud proprietor and head pastry chef of Tea by the Sea, a traditional English tearoom on the picturesque bluﬀs of Cape Cod, Massachusetts. But the murder of a local real estate developer has tempers steaming, and Lily must investigate his deadly demise to help her feisty grandmother out of a jam.

ABOUT THE AUTHOR: Vicki Delany is the author of the Tea by the Sea Mysteries, the Sherlock Holmes Bookshop Mysteries, the Year-Round Christmas Mysteries, and (as Eva Gates) the Lighthouse Library Mystery series. She is a past president of Crime Writers of Canada, co-organizer of the Women Killing It festival, and the recipient of the 2019 Derrick Murdoch Award for contributions to Canadian crime writing. A nominee of the Derringer, the Bony Blithe, Arthur Ellis Award, and the Ontario Library Association Golden Oak, Vicki is one of Canada’s most prolific crime writers. She lives and writes in Prince Edward County, Ontario. For more cozy mysteries, visit KensingtonCozies.com.

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tea events calendar

September 19 20

25 & 26

Mad Hatter Tea Party

Little Women Garden Tea

Pennsylvania Tea Festival

1:00 p.m. Belle Grove Plantation King George, Virginia

1:00 to 2:30 p.m. Tudor Place Historic Home & Garden Washington, DC

9:00 a.m. to 4:00 p.m. The Rosemary House and Sweet Remembrances Mechanicsburg, Pennsylvania

You won’t want to be late for this very important date! Attend a very mad afternoon tea party with friends from Lewis Carroll’s Wonderland, where you will enjoy tasty treats and leave with your teacup as a memento. Tickets purchased on or before August 19 cost $40 for adults and $25 for children ages 5 to 12; tickets bought after August 20 cost $50 for adults and $35 for children ages 5 to 12. For more information or to purchase tickets, visit bellegroveplantation.com.

Join a group of fellow bibliophiles for an afternoon spent enjoying tea and a classic of the literary world, Louisa May Alcott’s Little Women. Reminisce and discuss the adventures of the March sisters while enjoying an assortment of treats at the historic Tudor Place. For information on this event, which costs $70 per person, visit secretdaydreams.com.

Experience an idyllic weekend for tea drinkers at the fourth annual Pennsylvania Tea Festival. Th is outdoor event, hosted in the lovely herb gardens of The Rosemary House, will include live music, lectures, guided tea tastings, tea samples, and more than 20 vendors. Th roughout the event, you will expand and enhance your knowledge of the beloved beverage and the culture surrounding it. For more information and updates on ticket prices, visit teafestpa.com.

1618

October 24 & 25 17

World Tea Conference + Expo

A Spooky October Tea Time

Halloween Tea

Times vary Colorado Convention Center Denver, Colorado

10:30 a.m. Anna Marie’s Tea Shop Liberty, Missouri

11:00 a.m. & 2:00 p.m. Le Salon at Windsor Court New Orleans, Louisiana

World Tea Expo is North America’s top gathering of the specialty tea industry, and this is a weekend that tea professionals won’t want to miss. Th is trade show and conference will bring together retailers, tea shop owners, distributors, and other business pros with plenty of seminars and exhibits to discover new and exciting things in the tea world. For more information and to register for this event, visit worldteaexpo.com.

Autumn is a gorgeous time of year that begs us to slow down, enjoy loved ones, and revive in the freshly falling leaves. It is also the perfect time to don a disguise or your favorite costume for an early Halloween celebration. Partake in the fun and silly moments at this whimsical tea full of fall ﬂ avors, spices, and an abundance of tea. Find more information or purchase your ticket— $28 per person—by calling 816-792-8777 or by visiting annateashop.com.

Head to the heart of the Big Crescent for a spook-tacular tea at Le Salon at Windsor Court. Th is aﬀair is perfect for children of all ages, and everyone is encouraged to come in costume. Costumed characters, delicate tea sandwiches, and Halloweenthemed treats await attendees at this memorable Halloween extravaganza. Tickets cost $49.12 for adults and $35.84 for children 12 years and under. To make a reservation, call 504-596-4773. Learn more about this party at windsorcourthotel.com.

If you would like to publicize a tea event in your area, please send details and information at least four months before the event date to teatime@hoﬀmanmedia.com or to Tea Events Calendar, TeaTime Magazine, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. Your event could be included in a future issue.

tell us!

TeaTime September/October 2020

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teatimemagazine.com

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necessary things

For the Love of Tea Enjoy these alluring ﬁnds infusedd with beloved blends and brews. Sweet Spreads Text by Katherine Cloninger Ellis

Top oﬀ toothsome scones with delectable jellies in unique ﬂavors including Vanilla Chai, London Fog, and Secret Rose Garden. ($10 each, tinastraditional.com or 317-565-9716)

Afternoon Tea Delight Buttery Biscottea Earl Grey Tea Shortbread Cookies are infused with the leaves of organic Indian Darjeeling tea and the sweet citrus notes of natural bergamot orange. ($6.25, harney.com or 800-832-8463)

Sensational Spices Add rich ﬂavor to veggies, meats, and cakes with ﬂavorful spice blends from Eat More Tea like Smoky Souchong, Oriental Fusion, and Tea Thyme, among others. ($9.95 each, teahaus.com or 734-622-0460)

A Teatime Treat Satisfy your sweet tooth with scrumptious, tea-infused chocolate bars and Gingerbread Latte Bark handcrafted with tea leaves from The Larkin Tea Company. ($4.59 to $5.79, cardinalchocolates.etsy.com or 571-377-8250)

Tea-riﬃc Scents Fill your home with the delightful fragrance of Earl Grey tea, either alone or blended with white tea and warm ginger, in these soy candles perfect for any tea lover. ($16 each, bubble-and-geek.com)

TeaTime September/October 2020

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Memories made with every cup.

Family Owned and Operated, Traditional English-style Tea Room, Homemade Scones, Sandwiches, Quiche, Desserts, and High Tea Host your special occasion here: themed event, bridal shower, baby shower, or rehearsal dinner. Reservations Recommended.

787 West Montrose Street | Clermont, FL 34711 | 908-670-2305 Only 15 minutes from Disney in Historic Downtown Shopping District

NOW SHIPPING OUR AWARD WINNING SCONES EVERYWHERE IN THE US. Call 908-670-2305 to Place an Order and hear about our Daily Selections.

Visit our website for more details! www.erikastearoom.com Send the

Gift of Scones Baked from scratch in small batches Choose from a variety of scone flavors & loose leaf teas!

ORDER ONLINE: www.TheSecretGardenTearoom.com (631)467-TEAS (8327) teatimemagazine.com

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our favorites

Organic Honeysuckle kl Fig Oolong l

Mountain Oolong Tea

TRUE LEAF TEA

TEA FORTÉ

A. TELLIN COMPANY

trueleaftea.com • 713-218-6300

teaforte.com • 800-721-1149

atellinco.com • 503-729-8511

TEACUP: Mason Vista Brown

TEACUP: Mason Bow Bells Brown

TEACUP: Mason Watteau Brown

“Enticed by the sweet aroma of this oolong’s dry leaves, I thoroughly enjoyed the ﬂoral and fruit essences incorporated in the tea.”

“I was pleasantly surprised to discover subtle fruity notes of peaches in this dark brew; it’s sure to be delightful year-round.”

“A strong, smoky aroma gives way to a velvety smooth tea that has a marvelous mouthfeel and a slightly lingering taste of toasted marshmallows.”

—Courtni Bodiford, stylist

Holy Smoke Oolong

—Janice Ritter, dealer program manager

—Lorna Reeves, editor

Oolong Teas These partially oxidized teas yield a host of delectable ﬂavors— from fruity to t ﬂoral—infusion after fter infusion.

Oriental Beauty

Evergreen Supreme

GRACE TEA COMPANY

MARK T. WENDELL TEA COMPANY

SIMPSON & VAIL

gracetea.com • 978-635-9500

marktwendell.com • 978-635-9200

svtea.com • 800-282-8327

TEACUP: Johnson Brothers Autumn’s Delight

TEACUP: Spode Woodland

“When steeped, the many-colored leaves in this blend release a beverage with a subtle honey ﬂavor that accompanies the earthy astringency in each sip.”

“Tightly balled leaves unfurl to yield a yellow-green liquor with a smooth, pure taste and a hint of natural sweetness.”

TEACUP: Johnson Brothers Devonshire Brown/Multicolor

—Katherine Ellis, editorial assistant

—Leighann Bryant, art director

China Red Oolong Organic

“The toasty, woodsy infusion from these dark twisted leaves will be a wonderful accompaniment to brisk autumn mornings.” —Britt Stafford, associate editor

...............................................................................................................................................................................................................................

A GENTLE REMINDER: Oolongs can be steeped multiple times, with each infusion of the same leaves yielding a slightly different yet pleasing flavor. Water at 180° to 200° is best, depending on the tea. Infuse for 50 seconds to 3 minutes, according to purveyor’s instructions and personal preference. Increase steep time slightly for subsequent infusions. All cups and saucers are available from Replacements, Ltd., 800-737-5223, replacements.com.

TeaTime September/October 2020

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the perfect cup

Cardamom You already know the ﬂavor of these Indian seed pods if you are a fan of Masala Chai. Citrusy, minty, spicy, and herbal, this highly fragrant spice complements other blending ingredients such as cinnamon, clove, or ginger. Chamomile This dried ﬂower blossom is a natural sedative and was a standard natural medicine stocked by pharmacists a century ago. Look for it in sleep-inducing teas.

Seven Healthy BOTANICALS That Will Enhance Your Teatime Text by Bruce Richardson Photograph by William Dickey

uring the months leading up to the 1773 Boston Tea Party, Massachusetts homemakers faced a dilemma as they vowed not to buy tea imported through the British East India Company. Every home had a teapot, and colonists were used to the comfort a hot beverage brought to a cold New England morning. What could replace their beloved Chinese teas? Desperate tea drinkers searched their gardens and orchards for suitable herbs and fruits to fill their pots. Rebellious citizens called these home brews “liberty teas,” which they steeped in their aptly named “liberty teapots.” The mint family proved popular—both spearmint and peppermint—as were orange bergamot, catnip, and pennyroyal. Leaves of raspberry and strawberry, lemon balm, verbena, and wintergreen were also favorite infusions. From their flower gardens came aromatic and colorful blends of blossoms of linden, elder, red clover, chamomile, violet, and goldenrod. Other flavorings came from tree barks, like sassafras and willow, or the seeds of fennel and dill. Fruits included dried strawberries, blueberries, or apples, sometimes enhanced with rose hips. Many of these botanicals are finding their way into American teapots again as health-conscious consumers look for alternative beverages. Whether you call them botanicals, tisanes, or herbals, plant-based ingredients are not true teas, but they are filling more space on tea shelves in groceries and gourmet markets. Here are seven popular botanicals to look for as you shop for tea:

Elderberries These North American berries add a tart flavor and deep color to fruit blends. Like green tea, they are an excellent source of antioxidants. Black elderberry extracts are known to reduce the severity and length of influenza. Ginger This grated rhizome makes the perfect after-dinner digestif because it settles the stomach, making it a favorite caffeine-free beverage for expectant mothers. It also has anti-inflammatory properties. Hibiscus This dried flower blossom is commercially grown in the Nile region of Sudan. It contains citric acid and is a natural source for vitamin C. Because of its tartness, hibiscus is used in many fruit blends to balance sweeter ingredients, such as dried apples or strawberries. Mint Throughout North Africa, glasses of hot Chinese green tea infused with sprigs of mint and copious amounts of sugar are offered to every guest who enters a home or business. Both spearmint and peppermint are calming aromatics used in many herbal or tea blends. Turmeric This rhizome is related to ginger and contains curcumin, a compound known to be a natural anti-inflammatory. Turmeric has been prescribed in Asian medicine for thousands of years to decrease inflammation and pain due to arthritis. Are you curious to know what new botanicals are on the horizon for new tea blends? Look for dried cucumbers, tomatoes, and carrots. What could be healthier than sipping vegetables from your teacup!

TeaTime contributing editor Bruce Richardson is Master Tea Blender at Kentucky’s Elmwood Inn Fine Teas and coauthor of The New Tea Companion.

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Join us for Membership opportunities for both in-region and out-of-region businesses. www.matba.org

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treasured teapot

Perennial Adornment While Frank Smith Silver Company’s 2830 sterling teapot can be a year-round ware, let it shine at your table bedecked in a variety of harvest hues.

he brisk autumn season typically calls to mind pastoral decorations such as pumpkins, pinecones, leaves, and cornucopias. And as those traditional, casual adornments are embraced at seasonal celebrations, adding the juxtaposition of a treasured silver teapot elevates a table for a more regal aﬀair. The intricate leaves and scrollwork cut into the precious metal of Frank Smith Silver Company’s 2830 teapot, along with Baroque designs on its handle, spout, and ﬁnial, are the perfect touches of elegance to add to a harvest-themed afternoon tea.

Text by Britt E. Staﬀord | Photography by Nicole Du Bois

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Fall Festivity

Autumnal Affair

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Set et Frank Smith Silver Company’s Com 2830 teapot at a table adorned with the ﬂourished design of Charles Field Haviland’s Chantoung teacups, saucers, creamer, sugar bowl, and salad plates paired with the thin, gold trim of Minton’s Caliph dinner plates. Subdued sage linens and the tortoiseshell handles of Vietri’s Aladdin ﬂatware incorporate natural hues for your seasonal gathering.

The combination of charming designs featured on Johnson Brothers’ Wild Turkeys teacups, saucers, and dinner plates; Henry Alcock’s Manhattan Green salad plates; and Johnson Brothers’ Devonshire Brown/Multicolor creamer and sugar bowl incorporates a multitude of fall features to a tea table. The addition of the 2830 silver teapot and Sheraton flatware by Oneida Silver establishes a pleasant, refined affair for teatime. teatimemagazine.com 20

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CAUSE FOR

Celebration

A birthday oďŹ&#x20AC;ers a great reason to celebrate with family and friends over tea and toothsome treats, concluding with the tradition of cake and ice cream.

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TEA

sommelier .................................................................... Toast the birthday honoree with any of these delightful oﬀerings from these ﬁne tea purveyors. SCONE COURSE: The Larkin Tea Company’s Ginger Peach Black Tea larkintea.com • 304-707-0142 SAVORIES COURSE: Grace Tea Company’s China Keemun Spring Mao Feng Blact Tea gracetea.com • 978-635-9500 SWEETS COURSE: Harney & Sons’ Birthday Party Blend harney.com • 800-832-8463

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Date, Chive, and Parmesan Scones Makes approximately 10

3 cups all-purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder ½ teaspoon kosher salt ½ cup cold unsalted butter, cubed ½ cup diced pitted dates* ½ cup very finely freshly grated Parmigiano-Reggiano cheese** 2 tablespoons chopped fresh chives 1¼ cups plus 1 tablespoon cold heavy whipping cream, divided

• Preheat oven to 375°. 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 dates, cheese, and chives, tossing to combine. • Add 1¼ cups cold cream to flour mixture, stirring just until a dough begins to form. Gather dough into a ball in the bowl. • Turn out dough onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Fold dough into thirds (like an envelope). Roll dough again to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut dough without twisting, rerolling scraps once. Place scones 1-inch apart on prepared baking sheet. Freeze for 10 minutes.

• Brush tops of scones with remaining 1 tablespoon cream. • Bake until golden brown and a wooden pick inserted in centers comes out clean, approximately 17 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature. *We used Sunsweet Pitted Dates and sprinkled dates with a little flour to make less sticky and easier to chop. **We used a Microplane grater, which makes the grated cheese light and fluff y. To measure, loosely pack in measuring cup. Recommended Condiment • Devonshire Cream

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Curried Butternut Squash & Apple Soup Makes approximately 3 cups

1 tablespoon unsalted butter ½ cup finely chopped yellow onion ½ cup finely chopped celery 3 cups chopped, peeled butternut squash 1 cup apple cider 1 cup chicken broth ½ teaspoon kosher salt ½ teaspoon curry powder ⁄ teaspoon ground black pepper ⁄ teaspoon garlic powder ⁄ teaspoon smoked paprika 2 tablespoons crème fraîche 2 teaspoons whole milk Garnish: finely chopped Gala apple

• In a medium saucepan, melt butter over medium heat. Add onion and celery, cooking until softened, approximately 7 minutes. Add squash, apple cider, broth, salt, curry powder, pepper, garlic powder, and smoked paprika, stirring to combine. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until squash is very tender, approximately 20 minutes. Remove from heat. Let cool slightly. • Transfer squash mixture to the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape. Place a clean towel over opening in lid to avoid splatters. Blend until smooth. • In a small bowl, stir together crème fraîche and milk until smooth. Drizzle over individual servings of soup. • Garnish with apple, if desired. Serve immediately. MAKEAHEAD TIP: Soup can be made up to 3 days ahead, cooled, placed in an airtight container, and refrigerated. Warm in a saucepan over low heat. Drizzle with crème fraîche mixture and garnish just before serving.

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Smoky Pimiento Cheese Tea Sandwiches Makes 16

¾ cup (3 ounces) shredded smoked white Cheddar cheese ¾ cup (3 ounces) shredded Monterey Jack cheese 3 tablespoons finely chopped toasted pecans 3 tablespoons diced pimiento, drained 6 tablespoons mayonnaise, divided 1 teaspoon stone-ground mustard ⁄ teaspoon ground black pepper 8 slices hearty white bread

• In a medium bowl, stir together cheeses, pecans, pimiento, 4 tablespoons mayonnaise, mustard, and pepper until blended. • Spread remaining 2 tablespoons mayonnaise in a thin layer onto bread slices. Spread a thick layer of pimiento cheese onto mayonnaise side of 4 bread slices. Cover with remaining bread slices, mayonnaiseside down, to make 4 sandwiches. • Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 4 rectangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until needed, up to 1 hour.

Chicken-Chutney Tea Sandwiches Makes 12

2 cups finely chopped roast chicken ⁄ cup finely chopped celery ¼ cup chopped arugula 6 tablespoons mayonnaise, divided 3 tablespoons Major Grey chutney 1 tablespoon Dijon mustard ¼ teaspoon kosher salt ⁄ teaspoon ground black pepper 6 slices rye and pumpernickel swirl bread 3 slices rye bread

• In a medium bowl, stir together chicken, celery, arugula, 4 tablespoons mayonnaise, chutney, mustard, salt, and pepper until combined. • Spread remaining 2 tablespoons mayonnaise in a thin layer onto bread slices. Spread half of chicken salad onto mayonnaise side of 3 swirl bread slices. Top each with a rye bread slice, mayonnaise side up. Spread remaining half of chicken salad onto mayonnaise side of rye

bread slices. Cover with remaining swirl bread slices, mayonnaiseside down, to make 3 triple-stack sandwiches. • Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich in half vertically and cut each half diagonally into 2 triangles. Serve immediately, or cover with a damp paper towels, place in a covered container, and refrigerate until needed, up to 1 hour. teatimemagazine.com

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cream Frosting for decorating top of cake and cupcake. Using an oﬀset spatula, spread 1¼ cups frosting over cake layer. Top with remaining cake layer, trimmed side down. Spread remaining frosting over top and sides of cake. • Place reserved ½ cup Orange Buttercream Frosting in a piping bag ﬁtted with a medium open-star tip (Wilton #4B). Pipe in desired pattern on top of cake. Pipe reserved 3 tablespoons frosting onto cupcake. Refrigerate for 30 minutes before serving. • Garnish with small orange wedges, if desired.

Citrus Simple Syrup Makes approximately ⁄ cup

Orange Cake with Orange Buttercream Frosting Makes 1(8-inch) cake and 1 cupcake

1 cup unsalted butter, softened 2 cups granulated sugar 2 teaspoons fresh orange zest 1 teaspoon vanilla extract 4 large eggs 2 tablespoons fresh orange juice 3¼ cups cake flour 1 tablespoon baking powder ½ teaspoon pumpkin pie spice ½ teaspoon salt 1 cup whole milk Citrus Simple Syrup (recipe follows) Orange Buttercream Frosting (recipe follows) Garnish: small orange wedges

• Preheat oven to 350°. Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper. Place a cupcake liner in a 6-well muffin pan. • In the bowl of a stand mixer fitted with paddle attachment, beat together butter, sugar, orange zest, and vanilla extract at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Add orange 27

juice, beating until incorporated. • In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Reserve ¼ cup batter for cupcake. • Divide batter evenly between prepared pans. Using an offset spatula, smooth tops if necessary. Spoon reserved ¼ cup batter into prepared cupcake well. • Place cake pans and muffin pan in oven. Bake cupcake until a wooden pick inserted in center comes out clean, 13 to 15 minutes. Bake cake layers until a wooden pick inserted in centers comes out clean, 18 to 20 minutes more (31 to 35 minutes total). Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. • Using a serrated bread knife, trim each cake layer level. Brush top of each layer and top of cupcake with Citrus Simple Syrup. • Place 1 cake layer, trimmed side up, on a cake stand. Reserve ½ cup plus 3 tablespoons Orange Butter-

¼ cup water ¼ cup granulated sugar 3 (3x1-inch) strips fresh orange zest 2 (3x1-inch) strips fresh lemon zest 1 teaspoon fresh lemon juice

• In a small saucepan, combine water, sugar, orange zest, lemon zest, and lemon juice. Cook over medium heat until sugar dissolves, 3 to 5 minutes. Remove from heat, and let cool completely. Discard zest. Use immediately.

Orange Buttercream Frosting Makes approximately 4½ cups

1 cup unsalted butter, softened 2 teaspoons fresh orange zest ½ teaspoon vanilla extract ⁄ teaspoon kosher salt 1 (8-ounce) package cream cheese, softened 6 cups confectioners’ sugar 1 tablespoon whole milk

• In a large bowl, beat together butter, orange zest, vanilla extract, and salt with a mixer at medium speed until smooth. Add cream cheese, beating until smooth. Gradually add confectioners’ sugar, beating until combined. Continue beating until light and ﬂuﬀy, 2 to 3 minutes, adding milk if necessary.

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A cupcake just for the honoree is a great way to keep the tradition of blowing out a candle.

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approximately ½ teaspoon jam mixture, being careful not to overﬁll. Bake until lightly browned on bottoms, approximately 7 minutes more. Let cool on baking sheets for 3 minutes. Transfer cookies to wire cooling racks, and let cool completely. Store in an airtight container at room temperature with wax paper between layers. *We used Stonewall Kitchen Cinnamon Pear Jam.

Chai Spice Ice Cream Makes approximately 3½ cups

1½ cups whole milk 1½ cups heavy whipping cream ¾ cup granulated sugar, divided ⁄ teaspoon salt 2 tea bags chai spice tea 5 large egg yolks Garnish: ground cinnamon

Almond Thumbprint Cookies with Cinnamon-Pear Jam Makes 21 to 23

⁄ cup cinnamon-pear jam* 1 teaspoon fresh lemon juice ½ cup unsalted butter, softened ⁄ cup granulated sugar 1 large egg yolk ½ teaspoon vanilla extract 1 cup plus 2 tablespoons all-purpose flour ⁄ cup very finely chopped slivered almonds ½ teaspoon kosher salt ¼ teaspoon grated nutmeg ¼ cup sparkling sugar

• Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. • In a small bowl, stir together jam and lemon juice, breaking up any 29

pieces of fruit. Set aside. • In a large bowl, beat together butter and sugar with a mixer at medium-high speed until creamy, 3 to 4 minutes, stopping occasionally to scrape down sides of bowl. Reduce mixer speed to medium, and beat in egg yolk and vanilla. Reduce mixer speed to low, and beat in ﬂour, almonds, salt, and nutmeg. Increase mixer speed to medium, and beat until mixture comes together, 2 to 3 minutes. • Portion and shape dough into ¾-inch balls. Roll balls in sparkling sugar. Place balls 1-inch apart on prepared baking sheets. Using a thumb or the back of a spoon, gently make a ½-inch-deep indentation in centers of balls. • Bake for 10 minutes. Remove cookies from oven, and carefully press down centers again with a spoon. Fill centers of cookies with

• In a medium saucepan, whisk together milk, cream, ½ cup sugar, and salt. Cook over medium heat until steaming. Add tea bags. Turn off heat, cover, and let steep for 5 minutes. Press tea bags slightly with a spoon before removing and discarding. • In a medium bowl, whisk together egg yolks and remaining ¼ cup sugar. Slowly pour warm cream mixture into yolks, whisking constantly. Pour mixture back into saucepan, and cook over medium heat, whisking until thickened and mixture coats the back of a spoon. Remove from heat. Strain through a fine mesh sieve into a bowl. Refrigerate until completely chilled, stirring occasionally, approximately 4 hours. • Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a chilled airtight container, and freeze until firm, approximately 3 hours. • Garnish individual servings with a sprinkle of cinnamon, if desired.

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gluten-free scone

Fruit-Filled Goodness Layers of tangy buttermilk scone dough envelope a cooked apple ﬁlling laced with warming spices for a decadent gluten-free treat. Photography by Nicole Du Bois Recipe Development by Lorna Reeves

Gluten-free Apple Pie Scones 8 tablespoons unsalted butter, cubed, divided 1 large Granny Smith apple, peeled, cored, and chopped 3 tablespoons dark brown sugar ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2¼ cups gluten-free all-purpose baking flour* 2 tablespoons plus 1 teaspoon granulated sugar, divided 4 teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda ¾ cup plus 1 tablespoon whole buttermilk, divided 1 large egg ½ teaspoon vanilla extract

• In a medium skillet over mediumlow heat, melt 2 tablespoons butter. Add apple, cooking 1 to 2 minutes, stirring occasionally. Stir in brown sugar, cinnamon, and nutmeg. Cook until apples are slightly tender when pierced with a fork. Transfer apple ﬁlling to a heatproof bowl or plate. Refrigerate until cool, at least 30 minutes and up to a day. • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together ﬂour, 2 tablespoons granulated 31

TEA

sommelier

...........................................

Makes 8

A comforting blend, such as this tasty oﬀering from Tea by Two, is a perfect pairing for these scones hot out of the oven. Order online at shop.teabytwo.com or by phone at 410-838-8611.

sugar, baking powder, salt, and baking soda. Using a pastry blender or 2 forks, cut remaining 6 tablespoons butter into flour mixture until it resembles coarse crumbs. • In a medium bowl, whisk together buttermilk, egg, and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more buttermilk, 1 tablespoon at a time.) • Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Divide dough into 3 equal portions. Using a rolling pin, roll out each dough portion to a 7-inch circle. Spread half of apple filling over a dough circle, leaving a ½-inch border around edge. Top with another dough circle, and spread with remaining apple filling, leaving a

Grandma’s Apple Pie Black Tea

½-inch border around edge. Top with remaining dough circle. Press border lightly to seal in ﬁlling. If necessary, lightly roll out dough circle stack to a ¾- to 1-inch thickness. Using a large sharp knife, cut dough circle into 8 wedges. Using a large metal spatula, carefully transfer scones to prepared baking sheet, keeping wedges touching and circle intact. • Brush tops of scones with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 teaspoon granulated sugar. • Bake until scones are lightly browned, approximately 20 minutes. Serve warm. *We used King Arthur Gluten-Free Measure for Measure Flour. R Recommended d d Condiment C di t • Vanilla Cream (recipe available at teatimemagazine.com)

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Tea wi Forest Friends Children and adults will delight at the sight of a woodland table set with whimsical tea wares, decorations, and fare.

Photography by John Oâ&#x20AC;&#x2122;Hagan | Recipe Development/Food Styling by Kathleen Kanen | Styling by Courtni Bodiford

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Maple Leaf Scones Makes approximately 18

3 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder ½ teaspoon kosher salt ½ cup cold unsalted butter, cubed 1¼ cups plus 1 tablespoon cold heavy whipping cream, divided 1 teaspoon maple extract ½ teaspoon vanilla extract 1 teaspoon sanding sugar

• Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper. • In the work bowl of a food processor, pulse together flour, granulated sugar, baking powder, and salt just until combined. Add cold butter, pulsing until it resembles coarse crumbs. Transfer mixture to a large bowl. • In a small bowl, stir together 1¼ cups cold cream and extracts. Add to flour mixture, stirring until a dough starts to form. Gather dough into a ball in the bowl. • Turn out dough onto a lightly floured surface, and knead gently until smooth 3 to 4 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2½-inch maple leaf–shaped cutter dipped in flour, cut 18 scones from dough without twisting cutter, rerolling scraps only once. Place scones 1 inch apart on prepared baking sheets. Using a sharp knife, cut several shallow ⅛-inchdeep “veins” in scones. Freeze scones for approximately 10 minutes. • Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with sanding sugar. • Bake until edges of scones are golden brown, approximately 17 minutes. Let cool slightly on baking sheets for approximately 5 minutes. Serve warm. Recommended Condiments • Double Cream or Devonshire Cream • Apple Butter

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TEA

sommelier .................................................................... Caﬀeine-free infusions, such as these ﬂavorful blends from Simpson & Vail, are ideal accompaniments to the forest-inspired fare of this whimsical afternoon tea. Order online at svtea.com or by phone at 800-282-8327. SCONE COURSE: Rooibos Pear Herbal Tea SAVORIES COURSE: Handsome James Rooibos Herbal Tea SWEETS COURSE: Carrot Cake Cupcake Green Rooibos Tisane

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Mini Twice-Baked Potato “Mice” Makes 24

1 (24-ounce) bag small red potatoes 2 tablespoons olive oil 1¾ teaspoons kosher salt, divided ½ cup finely grated sharp Cheddar cheese 6 tablespoons sour cream 1 tablespoon whole milk 24 (2½x⁄-inch) slices green onion, green parts only 24 (¾x⁄-inch) slices green onion, green parts only 24 sliced almonds, lightly toasted 2 black olives, finely chopped

• Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. • In a large bowl, toss potatoes with oil and 1 teaspoon salt. Place potatoes on prepared baking sheet. • Bake until tender when pierced with a fork, approximately 18 minutes. Let cool on pan on a wire cooling rack. • Reduce oven temperature to 375°. • Using a sharp knife, cut 12 potatoes in half lengthwise. Peel and discard skins from remaining potatoes. Transfer peeled potatoes to a medium bowl. • Using a ¼ teaspoon, scoop a small well from potato halves, adding pulp from wells to bowl with whole, peeled potatoes. Using a fork, slightly mash whole, peeled potatoes. Add cheese, sour cream, and remaining ¾ teaspoon salt. Beat with a mixer at medium speed until smooth. Add milk, beating until incorporated (mixture will be thick). Transfer mixture to a piping bag ﬁtted with an open-star tip (Wilton #4B). • Pipe potato mixture back and forth into potato shells. Return ﬁlled potato shells to baking sheet. • Bake until warmed through, 15 to 20 minutes. Let potatoes cool to room temperature. • In a medium bowl full of cold water, place 2½-inch-long green 35

onion slices to curl for tails. Blot dry on paper towels just before using. • To create whiskers, using a sharp knife, gently cut a slit at each end of ¾-inch-long green onion slices. • On each potato, gently press into place 2 almond slices for ears. Using tweezers, place 2 olive bits for eyes, green onion whiskers, and a green onion tail. Serve within an hour. MAKEAHEAD TIP: Potatoes can be prepared and ﬁlled up to 3 days ahead, let cool completely, place in an airtight container, and refrigerate. Up to 2 hours before serving, warm ﬁlled potatoes in a 375° oven. Let cool before decorating as mice.

circle. Lightly brush edge of dough with water. Fold dough over. Crimp edges of dough with a fork dipped in ﬂour. Place turnovers 1 inch apart on prepared baking sheet. • In a small bowl, whisk together egg and 1 teaspoon water. Brush tops of turnovers with egg mixture. Using a fork, pierce tops of turnovers. • Bake until turnovers are golden brown, approximately 13 minutes. Let cool on a wire cooling rack for approximately 10 minutes. Serve warm.

Chicken, Bacon, and Ranch Tea Sandwiches Makes 12

Cheesy Beef Pizza Turnovers Makes 16

1 tablespoon vegetable oil ½ pound ground beef ⁄ cup pizza sauce ½ teaspoon onion powder ¼ teaspoon kosher salt ½ cup finely shredded Cheddar cheese 1 (14.1-ounce) package refrigerated piecrust dough 1 egg 1 teaspoon water

• In a medium skillet, heat oil over medium-high heat. Add beef; cook until browned and crumbly. (Drain if necessary.) Add pizza sauce, onion powder, and salt, stirring until combined. Transfer mixture to a medium bowl and let cool for 30 minutes. • Add cheese to cooled beef mixture, stirring until incorporated. • Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper. • On a lightly ﬂoured surface, unroll dough. Using a 3½-inch round cutter, cut 16 dough circles, rerolling scraps as necessary. Spoon approximately 1 tablespoon beef mixture onto bottom half of each dough

5 tablespoons mayonnaise, divided 2 tablespoons sour cream 2 teaspoons ranch dip mix* 1½ cups finely chopped cooked chicken ⁄ cup finely chopped cooked bacon 6 slices butter bread*

• In a medium bowl, whisk together 3 tablespoons mayonnaise, sour cream, and dip mix until blended. Add chicken and bacon, stirring until combined. • Spread remaining 2 tablespoons mayonnaise in a thin layer onto bread slices. Spread one-third of chicken mixture onto mayonnaise side of 1 bread slice. Top with another bread slice, mayonnaise side down. Repeat with remaining bread slices and remaining chicken mixture. • Using a serrated knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 4 ﬁnger sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour. *We used Hidden Valley Original Ranch Dips Mix and Pepperidge Farm Butter Bread.

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on a sheet of plastic wrap, twisting ends to seal. Refrigerate until ﬁrm, approximately 1 hour. • Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. • Using a sharp knife, trim and discard ½ inch from each end of log. Cut log into scant ½-inch thick slices. Place slices 1-inch apart on prepared baking sheets. • Bake until set on tops and lightly browned on bottoms, approximately 16 minutes. Let cool on pans 5 minutes. Transfer cookies to a wire cooling rack and let cool completely. Store in an airtight container at room temperature.

S’mores Pudding Cups Makes approximately 12 servings

Chocolate-Vanilla Pinwheels Makes approximately 30 cookies

1 cup plus 2 tablespoons unsalted butter, softened ¾ cup confectioners’ sugar 1½ teaspoons vanilla extract 1¾ cups plus 2 tablespoons all-purpose flour ½ teaspoon salt 1 large egg white 1½ tablespoons Dutch-process cocoa powder ⁄ cup finely chopped roasted salted pistachios

• Coat 4 (16x12-inch) parchment paper sheets with cooking spray. • In a large bowl, beat butter with a mixer at medium speed until smooth. Add confectioners’ sugar and vanilla extract, beating at medium speed until thick and creamy, approximately 2 minutes. • In a small bowl, whisk together ﬂour and salt. Add ﬂour mixture and egg white to butter mixture, beating until just combined, scraping down sides of bowl as needed. 37

Transfer half of dough (approximately 9 ounces) to a medium bowl and set aside. Add cocoa powder to remaining dough in bowl, beating until blended, scraping down sides of bowl as needed. • Place vanilla dough on cooking spray side of a prepared parchment paper sheet, and cover with another parchment paper sheet, cooking spray side down. Using a rolling pin, roll out dough to a 12x6-inch rectangle, occasionally gently peeling back paper to straighten sides of dough. Repeat with chocolate dough and remaining 2 prepared parchment paper sheets. Refrigerate both doughs for approximately 1 hour. Let stand at room temperature until paper can be easily removed, approximately 15 minutes. • Gently remove top sheet of paper from chocolate dough. Repeat with vanilla dough. Place vanilla dough, paper side up, on top of chocolate dough. Gently remove top sheet of paper. Starting with a long side, roll dough into a log, using bottom parchment to help roll. Roll dough log in pistachios. Place dough log

½ cup firmly packed dark brown sugar, divided 3 tablespoons cornstarch 1 large egg 1 large egg yolk ¼ teaspoon salt 2¼ cups whole milk 1 (4-ounce) bar bittersweet chocolate, finely chopped 2 tablespoons unsalted butter 1 teaspoon vanilla extract Garnish: graham cracker pieces*, miniature marshmallows, and Autumn Leaves Wafer Paper**

• In a medium bowl, whisk together ¼ cup brown sugar, cornstarch, egg, egg yolk, and salt. • In a medium saucepan, bring milk and remaining ¼ cup brown sugar to a simmer together over medium heat, stirring occasionally. • Gradually add half of hot milk mixture to egg mixture, whisking well. Add egg mixture back to saucepan with remaining half of hot milk mixture, whisking until combined. Cook, stirring constantly, until mixture is thickened and bubbly, approximately 8 minutes. Remove from heat. • Add chocolate, butter, and vanilla extract to saucepan, stirring until

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chocolate and butter melt and mixture is smooth. Spoon chocolate pudding into 12 small heatproof cups. Place a sheet of plastic wrap directly onto pudding surface to prevent a skin from forming. Refrigerate until cold and set, at least 3 hours. • Just before serving, remove and discard plastic wrap. Garnish pudding with graham cracker pieces and several marshmallows. Using a handheld kitchen torch, lightly brown marshmallows, if desired. Top with an edible leaf, if desired. *For gluten-free pudding cups, garnish with gluten-free graham cracker pieces. **We used Autumn Leaves Wafer Paper from Fancy Flours, fancyﬂours.com or 406-587-0118.

Pumpkin Cupcakes with Molasses Frosting Makes approximately 12

½ cup unsalted butter, softened ¾ cup firmly packed dark brown sugar ¼ cup granulated sugar 1 teaspoon vanilla extract 2 large eggs 1½ cups all-purpose flour 1 teaspoon pumpkin pie spice 1½ teaspoons baking powder ¼ teaspoon kosher salt ¾ cup canned pumpkin puree* 1 tablespoon whole milk Molasses Frosting (recipe follows) Garnish: animal-shaped sugar decorations**

• Preheat oven to 350°. Line a 12-well muffin pan with paper liners. • In a large bowl, beat together butter, sugars, and vanilla extract with a mixer at medium speed until light and fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. • In a small bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In another small bowl, whisk together pumpkin and milk. With mixer at low speed, add

flour mixture to butter mixture, alternating with pumpkin mixture, beginning and ending with flour mixture. Divide batter among wells of prepared muffin pan. Tap pan on counter twice. • Bake until a wooden pick inserted in centers comes out clean, approximately 22 minutes. Let cool in pan for 5 minutes. Transfer cupcakes to a wire cooling rack and let cool completely. • Place Molasses Frosting in a piping bag fitted with a large open star tip (Wilton #1M). Pipe a frosting rosette onto each cupcake. • Garnish each with a sugar decoration, if desired. Carefully wrap cupcakes with decorative cupcake wrappers*, if desired.

*Do not use pumpkin pie ﬁlling. **We used Woodland Animals Sugar Decorations and Nest Cupcake Wrappers from Fancy Flours, fancyﬂours .com or 406-587-0118.

Molasses Frosting Makes approximately 1½ cups

½ cup unsalted butter, softened 2½ cups confectioners’ sugar 1 tablespoon whole milk 2 teaspoons molasses

• In a large bowl, beat butter with a mixer at medium speed until thick and creamy. Gradually add confectioners’ sugar, milk, and molasses, beating until frosting is a spreadable consistency. Use immediately. teatimemagazine.com

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PUMPKINS APLENTY Adorn your outdoor tea table with an assemblage of pumpkins, both real and porcelain, for a truly autumnal celebration.

Ph Ph Pho ho ottog ot to og o grra rap a hy by N Nic i ole Du Bo B iss | Food Food St Stylililng g by Eri Er n Merh Mer erh e rrh harr Re R Rec ec ecipe pe p eD De eve ve vel ellopm o entt byy Jaan net ett La L mbe bert rtt | Styl y ing yl ng byy Co C u urt rtni ni Bod Bodiif ifo ford rd teatimemagazine.com

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TEA

sommelier .................................................................... Guests are sure to enjoy this trio of teas along with the courses of this seasonal teatime menu. SCONE COURSE: Elmwood Inn Fine Teas’s Pumpkin Spice Black Tea elmwoodinn.com • 800-765-2139 SAVORIES COURSE: Mark T. Wendell Tea Company’s Victorian Afternoon Black Tea marktwendell.com • 978-635-9200 SWEETS COURSE: True Leaf Tea Company’s Organic Wizards Brew Black Tea trueleaftea.com • 713-218-6300

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Black Walnut– Butterscotch Scones Makes 11

2½ cups all-purpose flour ¼ cup granulated sugar 1 tablespoon baking powder ½ teaspoon fine sea salt 4 tablespoons cold unsalted butter, cubed ½ cup butterscotch chips ½ cup chopped black walnuts, toasted 1 cup plus 1 tablespoon cold heavy whipping cream, divided ½ teaspoon vanilla extract Garnish: turbinado sugar

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in butterscotch chips and walnuts. • In a small bowl, whisk together 1 cup cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If mixture 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 2½-inch round cutter, cut 11 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. • Brush tops of scones with remaining 1 tablespoon cream. Garnish tops of scones with a sprinkle of turbinado sugar, if desired. • Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 20 to 23 minutes. Serve warm. Recommended Condiments • Devonshire Cream • Pumpkin Butter

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Barbecued Chicken, Mushroom & Cheddar Pastries Makes 20 servings

1 tablespoon unsalted butter ½ (8-ounce) package sliced white button mushrooms ¼ teaspoon ground black pepper, divided ⁄ teaspoon salt 1 large egg 1 tablespoon water ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed ½ cup chopped roast chicken 1 tablespoon barbecue sauce* 1 teaspoon honey ¼ cup chopped cooked bacon ½ cup shredded extra sharp Cheddar cheese ¼ cup grated Parmesan cheese 1 tablespoon chopped green onion Garnish: chopped green onions

• In a small sauté pan, melt butter over medium-high heat. Add mushrooms, and sprinkle with ⅛ teaspoon pepper and salt. Cook, covered, stirring occasionally, until mushrooms are tender and have released their juices, 5 to 7 minutes. Let cool completely, and then chop finely. • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. • In a small bowl, whisk together egg and water until combined. • Place puff pastry on a lightly floured surface. Using a rolling pin, roll out puff pastry sheet to a 13x9-inch rectangle. Brush puff pastry lightly with egg mixture. Spread mushrooms over pastry. • In a small bowl, stir together chicken, barbecue sauce, and honey until combined. Spread chicken mixture evenly over mushroom layer. Sprinkle bacon, Cheddar cheese, Parmesan cheese, and green onion evenly over chicken layer. Using the palm of hand, press down on mixture to adhere to puff pastry. Sprinkle remaining ⅛ teaspoon pepper evenly over chicken layer. 43

• Roll up puff pastry from long side, evenly and firmly to encase ingredients. Press seam together and tuck ends under, ending with seam on the bottom. Wrap roulade in plastic wrap or wax paper. Freeze for 15 minutes. • Remove plastic wrap. Using a serrated utility knife in a gentle sawing motion, trim and discard ends from roulade and cut into 20 (½-inch) slices. Place roulade slices on prepared baking sheet. Brush with remaining egg mixture. • Bake slices until light golden brown, approximately 13 minutes. Transfer pastries to a wire cooling rack. Serve warm or at room temperature. • Garnish pastries with chopped green onion, if desired. *We used Bull’s-Eye Original. MAKEAHEAD TIP: Early on the day that it is to be baked, puff pastry roulade can be assembled, wrapped in plastic wrap or wax paper, and stored in the refrigerator.

Lima Bean & Pumpkin Succotash Baby Bells Makes 8

4 baby bell peppers ½ cup frozen baby lima beans, cooked according to package directions ½ cup canned white shoepeg corn, drained ½ cup chopped Roasted Pumpkin (recipe follows) ¼ cup Apple Cider Vinaigrette (recipe follows) Garnish: fresh thyme sprigs

Apple Cider Vinaigrette over top, if desired. • Garnish with fresh thyme sprigs, if desired. Serve immediately. MAKEAHEAD TIP: Succotash can be assembled up to a day in advance, stored in a covered container, and refrigerated, allowing ﬂavors to meld. Fill pepper cups and garnish just before serving. Serve cold or at room temperature.

Roasted Pumpkin Makes approximately 5 cups

1 (1½-pound) sugar pie pumpkin ½ teaspoon extra-virgin olive oil ⁄ teaspoon salt

• Preheat oven to 350°. Line a rimmed baking sheet with foil. • Using a large, sharp knife, cut top from pumpkin. Cut pumpkin in half vertically. Using a large spoon, scrape out and discard seeds and membranes. • Drizzle inside of pumpkin with olive oil and sprinkle with salt. Place face down onto prepared baking sheet. • Bake until pumpkin feels soft when outer rind is pressed, approximately 40 minutes. Let cool completely. • Using a paring knife, remove and discard rind from pumpkin. Cut pumpkin into cubes. EDITOR’S NOTE: Roasted Pumpkin can be placed in an airtight bag and frozen for up to 3 months.

Apple Cider Vinaigrette Makes approximately ⁄ cup

• Using a sharp knife, cut bell peppers vertically in half. Discard seeds and membranes. (Trim bottoms of pepper halves, if necessary, for them to sit level on serving plate, being careful not to cut entirely through the ﬂesh.) • In a medium bowl, stir together lima beans, corn, Roasted Pumpkin, and Apple Cider Vinaigrette to make succotash. Fill pepper cups with succotash, spooning additional

⁄ cup extra-virgin olive oil 2 tablespoons apple cider vinegar 2 teaspoons granulated sugar 2 teaspoons very finely chopped red onion ½ teaspoon very finely chopped fresh thyme ¼ teaspoon salt ⁄ teaspoon ground black pepper

• In a small jar with a screwtop lid,

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combine olive oil, vinegar, sugar, onion, thyme, salt, and pepper. Shake vigorously until emulsiﬁed. Let sit for 1 hour for ﬂavors to meld. Shake again before using. MAKEAHEAD TIP: Apple Cider Vinaigrette can be made and refrigerated up to a day in advance. Let come to room temperature before using. Shake well to emulsify.

Golden Apple & Pork Tea Sandwiches Makes 8

4 slices potato bread 2 large slices Muenster cheese 8 very thin slices deli roast pork 1 large Golden Delicious apple ¼ cup baby kale leaves 2 tablespoons spicy brown mustard 1 tablespoon mayonnaise

• Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices, creating 4 (3-inch) squares. Cut bread squares diagonally into 4 equal triangles, creating 16 triangles. • Using a bread triangle as a pattern, cut 8 triangles from cheese slices. • Create a triangle of pork by folding a pork slice in half and then in half again. Using a sharp knife, trim excess to ﬁt bread triangle, if necessary. • Using a sharp knife, cut very thin vertical slices from apple. Using bread triangle as a pattern, cut 8 triangles from apple slices. • In a small bowl, stir together mustard and mayonnaise until combined. • Spread a thin layer of mustard mixture onto bread triangles. On mustard side of each of 8 bread triangles, arrange kale, and top with a cheese triangle, a piece of folded pork, and an apple triangle. Cover each with another bread triangle, mustard side down. • Serve immediately, or cover with damp paper towels, place in an airtight container, and refrigerate until ready to serve, up to 1 hour.

“Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all.” —Stanley Horowitz teatimemagazine.com

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“Autumn is the mellower season, and what we lose in flowers we more than gain in fruits.” —Samuel Butler Lemony Gingerbread Cakelet Leaves Makes 24

2¼ cups all-purpose flour ⁄ cup granulated sugar 1½ teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon fine sea salt ½ cup unsalted butter, softened 1 large egg 1 tablespoon fresh lemon zest ¾ cup hot water ½ cup unsulphured molasses ½ cup honey ¼ teaspoon vanilla extract Lemon Glaze (recipe follows)

• Preheat oven to 350°. Spray 2 (12-well) leaf-shaped pans* with cooking spray with flour. • In a large bowl, whisk together flour, sugar, ginger, baking soda, cinnamon, cloves, and salt. Add butter, egg, lemon zest, hot water, molasses, honey, and vanilla extract, beating with a mixer at low speed, approximately 30 seconds. Increase speed to medium and beat together for 3 minutes. • Divide batter among wells of prepared pans, filling no more than three-quarters full. Using a fingertip or a small offset spatula, spread batter to completely fill edges of leaf shapes. Tap pan gently on countertop to level batter in pans. • Bake until a wooden pick inserted in centers of cakes comes out clean, approximately 13 minutes. Let cakes cool in pans for 5 minutes. (If cakes have puffed above the wells, use a thin serrated utility knife to carefully trim and discard excess so that cakes will sit level when turned out.) Turn out cakes onto wire cooling racks. Let cool completely. • Set wire cooling racks with cakes 45

over rimmed baking sheets. Pour Lemon Glaze over each cake, letting glaze settle into veins of leaves. Dip any sides that are not covered in glaze. Let set for 30 minutes. *We used Nordic Ware’s Leaﬂettes Cakelet Pans, available at nordicware.com.

Lemon Glaze Makes 1 cup

4 cups confectioners’ sugar ½ cup fresh lemon juice

• In a medium bowl, whisk together sugar and lemon juice until smooth and creamy. Use immediately.

Pumpkin Spice Alfajores Makes 35 sandwich cookies

1⁄ cups all-purpose flour ⁄ cup cornstarch 3 tablespoons confectioners’ sugar 1½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground allspice ¼ teaspoon ground mace ⁄ cup unsalted butter, softened ⁄ cup granulated sugar 2 large egg yolks 2 teaspoons dark rum* ½ teaspoon vanilla extract ¼ teaspoon lemon extract ¾ cup prepared dulce de leche (approximately 7 ounces) 1 (9-ounce) jar pumpkin butter Garnish: unsweetened coconut flakes, chopped (approximately ⁄ cup)

• In a medium bowl, whisk together ﬂour, cornstarch, confectioners’ sugar, baking powder, baking soda, salt, allspice, and mace until combined. • In a large bowl, beat together butter and sugar with a mixer at high

speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition until incorporated. Add rum, vanilla extract, and lemon extract, beating until incorporated. Gradually add flour mixture, beating until combined. (Dough will be somewhat soft.) • Divide dough into 2 flattened portions. Wrap each portion in plastic wrap. Refrigerate for at least 2 hours to overnight. • Preheat oven to 350°. Line several rimmed baking sheets with parchment paper. • Turn out a dough portion onto a lightly floured surface. Using a rolling pin, roll out dough out to a ⅛-inch thickness. Using a 1¾-inch fluted round cutter, cut 35 rounds from dough. Place cookies 2 inches apart on prepared baking sheets. Repeat with remaining dough portion, rerolling scraps as necessary. Place pans in freezer for 15 minutes. • Bake until edges of cookies are very light golden brown, approximately 10 minutes. Transfer cookies to a wire cooling rack and let cool completely. • Place dulce de leche in a piping bag fitted with a medium round tip (Wilton #2A). Pipe a ring of dulce de leche on outer edge of half of cookies. • Place pumpkin butter in another piping bag fitted with a medium round tip (Wilton #2A). Fill center of dulce de leche circles with an even layer of pumpkin butter. Top with remaining half of cookies. Press down slightly to spread dulce de leche just past edges of cookies. • Roll edges of cookies in coconut, pressing lightly to adhere to dulce de leche. Store cookies in an airtight container, and refrigerate until ready to serve. *Dark rum is optional.

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Spiced Cranberry-Pear Tartlets Makes 8

1 (14.1-ounce) package refrigerated piecrust dough (2 sheets) 2 tablespoons unsalted butter 3½ cups chopped ripe, peeled and cored Bartlett pears 1 teaspoon fresh lemon juice 2 tablespoons granulated sugar 2 tablespoons dried cranberries 1 tablespoon firmly packed dark brown sugar ½ teaspoon ground anise ¼ teaspoon vanilla extract Meringue (recipe follows)

• Preheat oven to 425°. Spray 8 (3½-inch) round tartlet pans with cooking spray. • Cut both piecrust dough sheets into 4 equal portions. Place dough pieces into each tartlet pan. Using the large end of a chopstick, press dough into indentations in sides of pan. Trim and discard excess dough. Using a fork, prick bottoms of dough. Place tartlet pans on a rimmed baking sheet, and freeze for 15 minutes. • Line each shell with parchment paper. Fill to the edge with pie weights or dried beans. • Bake until tartlet shell edges are lightly golden brown, approximately

7 minutes. Carefully remove pie weights and parchment. Bake for an additional 3 minutes. Let cool completely. • Reduce oven temperature to 350°. Line another rimmed baking sheet with parchment paper. • Carefully remove cooled tartlet shells from pans and place on prepared baking sheet. • In a medium sauté pan, melt butter over medium-high heat. Add pears, lemon juice, granulated sugar, cranberries, dark brown sugar, and anise, stirring gently to combine and coat pears. Cook, occasionally stirring gently (so as to not break apart pears), until mixture has reduced and become slightly thickened and syrupy. Add vanilla extract. Turn oﬀ heat. Let mixture cool. • Fill each cooled tartlet shell with cooled pear mixture, dividing evenly among tartlet shells. • Spread Meringue over pear mixture, dividing evenly. (Make sure meringue completely covers pear mixture and touches tartlet shell edges to seal in pear mixture.) Using a small spoon, create swoops and swirls in meringue. • Bake until meringue peaks are lightly golden brown, approximately 10 minutes. Using a large spatula, immediately transfer tartlets to a wire cooling rack and let cool completely. Serve immediately, or place in airtight containers and refrigerate for a few hours until needed.

Meringue Makes enough to cover 8 (3½-inch) tartlets

3 large egg whites, room temperature ¼ teaspoon cream of tartar ⁄ teaspoon salt 6 tablespoons granulated sugar

• In a deep medium bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt, and then add sugar, 1 tablespoon at a time, beating at high speed until meringue is thickened and has formed stiﬀ peaks. Use immediately.

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rected in 1930 on the cusp of the Great Depression, the historic Carlyle hotel in Manhattan maintains the luxury and refinement for which it has earned much acclaim. From the Art Deco influence evident on its façade to the variety of dining experiences within, the 35-floor Upper East Side monument has been a beacon of opulence with a collection of treasures hidden inside. The high-end hotel, named after Scottish author Thomas Carlyle, has served as host to a number of notable patrons—from Frank Sinatra to Andy Warhol to several members of royal families from different nations. With so much emphasis given to the auberge’s elegance and panache, afternoon tea is an apropos culinary offering for not only guests and tenants of the venue, but also locals and tourists. Those who venture to The Carlyle for teatime will experience a truly intimate occasion within The Gallery, also referred to as the “living room” of the hotel, as it seats a maximum of 16 guests. Inspired by the sultan’s dining room at the Topkapi Palace in Turkey, the space, decorated by Italian interior decorator Lorenzo “Renzo” Mongiardino, boasts hand-painted wallpaper by Enrico Brus displaying a number of foreign landmarks and banquettes inspired by Turkish kilim rugs.

The Carlyle A ROSEWOOD HOTEL Afternoon tea in the legendary Upper East Side landmark in New York City Text by Britt E. Staﬀord Photography Courtesy of the Rosewood Hotel Group

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“It’s almost like looking at that lush environment one might have seen in the sultan’s dining room,” Tony Mosca, The Carlyle’s Food & Beverage Director, notes. “Having tea in The Gallery is quite a unique experience, as it almost transports you to another land.” While tea is served in this exotic setting, fare crafted by The Carlyle’s culinary team and served throughout the tea service maintains its British roots. For $55 per person plus tax, guests will enjoy a selection of tea sandwiches, including smoked salmon with caviar, egg, and chive; plain and raisin scones with homemade strawberry jam and Devonshire cream; and an assortment of pastries, such as macarons and salted caramel tartlets. For $72, per person, diners can partake in the afternoon tea experience with the addition of a glass of Champagne. For those with dietary restrictions, Tony adds, the chef adapts some of the tried-and-true recipes and even creates a few unique delicacies to ensure the experience is equally appetizing and memorable. Visitors may choose from a selection of Harney & Sons teas to enjoy with their savories, scones, and sweets. “[The chef] really likes to get his inspiration from local producers,” Tony remarks. “We change the menu up seasonally based on the produce available. But a lot of people have their favorite [treats], so we try to take note of that.” The Gallery is not the only area of the hotel that plays host to afternoon tea. Throughout November and December, the famous Bemelmans Bar invites parents and their children to partake in a whimsically themed tea party paying tribute to Ludwig Bemelmans’ beloved character Madeline. While a bar area might seem an unusual site for a children’s tea, the namesake bar features playful wallpaper hand-painted by the author and illustrator himself. For the past 15 years, attendees have enjoyed an abridged buﬀet-style afternoon tea with child-friendly fare while being entertained by storyteller Tina deVaron, who plays the piano, holds a sing-along, and retells the adventures of Madeline. Whether visiting The Carlyle for its daily tea service or making a special trip for the Madeline Tea, a stop at the historic hotel is a recipe for an intimate and memorable outing in the Big Apple.

(Above and left) The Carlyle’s tea service is held in the intimate and exotic space of The Gallery, where guests will notice the room’s heavy Turkish inﬂuence in its décor. (Below) The seasonal, familyfriendly Madeline Tea is served in Bemelmans Bar, which features handpainted wallpaper by the children’s book author Ludwig Bemelman.

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The Carlyle, A Rosewood Hotel, is located at 35 East 76th Street, New York, New York 10021. Tea service is oﬀered from 3:00 to 5:30 p.m. daily. Guests are required to make advance reservations for afternoon tea, which can be made by calling 212-744-1600. For more information, visit rosewoodhotels.com.

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Erika’s Tea Room A Florida Tea Treasure Text by Britt E. Staﬀord Photography Courtesy of Erika Shanoﬀ

he mother-daughter bond has sparked many business ventures, including within the tea industry. For Leila and Erika Shanoﬀ, co-owners of Erika’s Tea Room in Clermont, Florida, this relationship goes beyond business and familial obligations. For years, mother Leila and daughter Erika have shared the tradition of annual “mommy and me” trips, a practice they continue to observe. The crux of these trips consists of a well-researched visit to a new tearoom. These international excursions, rooted in their love and appreciation for afternoon tea, inspired the two to migrate south from New Jersey to the Sunshine State in 2012, with the intent to open a tearoom of their own. “We have traveled to tearooms all over the world,” Erika explains. “When we started, we would travel locally in New Jersey for special occasions, and then we traveled to Spain, England, Ireland . . . all places where we could ﬁnd tearooms. Every time we travel, we preplan our tearoom visits.”

Inspired by their afternoon tea experiences, the pair forged ahead in 2014 to open Erika’s Tea Room with the motto, “Memories made with every cup.” For the past six years, Leila, the culinary genius, and Erika, who manages the front-of-house, have worked together to provide an English-style tea experience for patrons. “Erika and I are a perfect team,” Leila comments. “We are two sides to one coin. The reason we call the place ‘Erika’s’ is because she is my everything.” Guests who dine at Erika’s Tea Room can enjoy tea services, with gluten-free options available for each menu at a small upcharge. With whimsical names, such as the Lady of the Lake High Tea and the Lord Montrose High Tea, each menu comes with the venue’s acclaimed scones, along with diﬀerent assortments of savories and sweets. “We are very traditional,” Leila says. “Every meal comes with a scone, tea sandwiches or quiche, a homemade soup, and then a couple of desserts with a pot of tea.”

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Erika’s Tea Room oﬀers more than just a memorable tea service. Inside the tea room, visitors can explore a variety of novelties and tea wares in the gift shop. (Below) Chef Leila’s remarkable scones are available for delivery throughout the continental U.S. (Bottom) For Leila and Erika Shanoﬀ, tea is not only a part of their professions, but it is also a personal passion for both mother and daughter.

When it comes to the tea beverage, patrons have an impressive selection of more than 50 teas, tisanes, and chai blends. With unique options crafted by Erika and Leila, the collection includes flavors like Baklava, RumRaisin, Pink Passionfruit Oolong, and Erika’s House Blend Black Tea, which features a mélange of Chinese black teas. All teas served within the locale are also available for purchase online. In addition to dining at Erika’s Tea Room, visitors can also peruse an assemblage of tea wares and novelties in the gift shop. During the COVID-19 stay-at-home period, Erika and Leila were faced with the situation most restaurants and businesses endured: How could they help their business survive? While they did offer to-go scones and afternoon tea, the pair put their heads together and produced an alternative means of providing a little bit of teatime to customers by making their renowned scones available for delivery across the continental United States. Rather than offer standard scone flavors, Leila decided to take the opportunity to tackle new and interesting combinations to incorporate in the beloved teatime fare. Some of her favorite creations include hot cocoa–marshmallow, raspberry-lemonade, and crème brûlée. In addition to a scones-only option, patrons can also choose a themed box paired with a variety of teas. Working together over the past several years has only made Leila and Erika closer. Their mission to bring people together through their restaurant, and now their scone-delivery program, reflects their personal rapport strengthened through their many teatime adventures.

“Our goal is to share that type of mentality and experience with everyone who comes in or takes our scones to go, or even ships them to a friend,” Erika says. “They’re making their own memories with a loved one.” .........................................................................................................

Erika’s Tea Room is located at 787 West Montrose Street, Clermont, Florida, 34711. The gift shop is open Tuesday through Saturday from 10:00 a.m. to 5:00 p.m., and the tearoom is open Tuesday through Saturday from 11:00 a.m. to 4:00 p.m. Reservations are required. Customers interested in ordering scones can learn about ﬂavors available for purchase and delivery through the tearoom’s Facebook page. To make reservations or order fare, call 908-670-2305. To learn more, visit erikastearoom.com.

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THE FIRST-EVER

Virtual International Tea Festival

Photograph by Lorna Reeves

Challenging times spark creative solutions. Text by Lorna Reeves

ver the last 20 years, tens of thousands of tea lovers have eagerly ﬂocked to tea festivals all across North America to sample a wide variety of infusions, to purchase the best and newest accoutrements, and to learn from knowledgeable tea educators. Sadly, the 2020 novel coronavirus global pandemic brought with it shutdowns of businesses, schools, and large gatherings, including tea festivals. While most organizers announced their tea festivals would shutter for 2020 and hopefully reopen in 2021, Nicole Burriss, founder of the Midwest Tea Festival and the Chicago International Tea Festival, and Babette Donaldson, education director for the Chicago festival and founder of what would have been the 2020 Sacramento Tea Festival, wanted to continue to build on the momentum the tea festivals in which they were involved in prior years had generated. They decided that a virtual tea festival would be a great alternative to in-person gatherings. “People really want to connect, and many of these connections are happening on social media, such as virtual tea chats,” says Nicole. “People are open to this.” She also notes that a virtual tea festival makes it possible for people to participate who might otherwise not have the time or the ﬁnancial resources to travel to an in-person event. Both she and Babette are excited by the possibility of having instructors, speakers, vendors, and attendees from outside North America at this virtual tea festival. With the hours of the event set to run from 9:00 a.m. until 4:00 p.m. (Central Standard Time) on November 7 and 8, they foresee that time zone differences will likely be the main challenges for global participation. The festival’s virtual vendor hall will have up to 50 vendors to allow for the best guest experience. “There will be no charge to visit the vendor hall,” says Babette, where participants will be able to interact with vendors through live video chat, though registration 55

Photograph Courtesy of Midwest Tea Festival

Vendors like The Tea House (above) and Single Origin Teas (left) will be among the many who will exhibit at the Virtual International Tea Festival, November 7 and 8. Attendees will be able to communicate with exhibitors during the show via live video chat.

will be required. Swag boxes will replace the swag bags that are common at most festivals. Available for a fee and while supplies last, the swag boxes, which will contain a porcelain tasting cup, various tea samples, other goodies, and special discounts, will be shipped to attendees with delivery timed for just before the festival. “The educational component is very important,” Nicole adds. While there will be free presentations and lectures, there will also be a schedule of paid classes and workshops that will require preregistration. Classes that are prerecorded or don’t have a tasting component will not have a size limit, which will allow attendees to register for them even once the festival has started. “If certain teas will be sent out in advance, there will be a limit and a registration deadline,” she explains, adding that these will most likely be the classes that will be livestreamed or done through Zoom. Even once there is a return to in-person tea festivals again, Nicole expects the virtual component will continue to be an important supplement. This way, she explains, “we can all be exposed to a lot of diversity in the tea world.” .........................................................................................................

To sign up for the Virtual International Tea Festival, go to teafestivals.org. The cutoﬀ date to register for some classes and tickets is September 1, 2020, so don’t delay!

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Custom Teapot Purses, Tea Wallets and Tea Cozies Fun Tea Fabrics, Teapot Buttons & Teatime Stationary Gifts

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(Right) Rae Krol creates her charming softgoods in the sewing room of her New Jersey home. (Below) Grandma Rae’s most popular products include a reversible Snug-Up Tea Cozy and a tea wallet. (Bottom) Her teapot-shaped purses are perfect for children or adults.

Grandma Rae Sewing the Fabric of Friendship Text by Katherine Cloninger Ellis

randma Rae, also known as Rae Krol and aﬀectionately called “Grandma” by everyone in her community, has been sewing since she was a young child. Learning from her own grandmother who migrated from Italy to America at the age of 12, Rae quickly fell in love with the creative process that is intrinsic to sewing. “My grandmother lived two doors down from us. She taught me how to sew by holding up something and saying, ‘Look at it and see how it’s made,’ and then we made it,” says Rae. “The way I learned how to sew was very intuitive and included mostly tactile work. I really can’t remember a time when I didn’t sew. It’s something that is a heartbeat in me.” In 2007, after her children were grown and after several years of sewing items for local thrift stores and charities, Rae decided to turn her beloved pastime into an online business. Her company, Grandma Rae, sells teatime fabrics, buttons, and quilts, as well as custom tea products and gifts such as tea cozies, tea wallets, friendship tea bags, and much more. In addition to selling colorful, handmade products, the company oﬀers crafting ideas, sewing tips and tricks, and a plethora of patterns for customers to try themselves. Often enjoying a warm brew while creating her merchandise, Rae deeply treasures both the practice of afternoon tea and the art of sewing, and the intersection of the two traditions is evident in her work.

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(Left) The Reversible Cross-Back Apron comes in a variety of fabric options. (Below and previous page) A unique and functional tea wallet allows tea lovers to take their beloved blends and brews on the go. (Bottom) The pretty Open Top Market Tote is the perfect bag for transporting some of your favorite things.

“If you’re not striving for perfection and you’re just striving to sew something for the beauty of it, tea and sewing are just perfect together. The tea reminds you that you’re sewing because you’re just wanting to have a good time. You’re enjoying the soothing sounds of the sewing machine and the time of being creative,” Rae remarks. “If you sew with that frame of mind, having a cup of tea is perfect. It’s a beautiful combination.” Over the years, the business—fully run by just Rae in the sewing room of her home in New Jersey—has become much more than an online resource for women who love to sew, but rather a virtual oasis for people with a common bond to come together and foster unique friendships through the website. The site intentionally does not oﬀer a “shopping cart” feature, as Rae wants to personally interact and get to know all of her customers the “old-fashioned way. ” “I know my people, and they know me. A lot of my customers have been my customers since the beginning and have become my friends. I make these products to bring goodness to the lives of these beautiful women and to encourage them along the way,” Rae notes. Every order from Grandma Rae is sent with a surprise in the package to encourage the customer. Whether it’s a handwritten note, a tea wallet, or teacup, there is always a thoughtful and unexpected element included in every purchase. Even after the quilt has been made and happily received or the tea cozy has been neatly perched on the receiver’s warm teapot, customers continue to pick up the phone and give Grandma a ring for advice on their latest sewing endeavor, life event, or simply, just to check in. Grandma Rae goes far beyond a business transaction, as people feel close to her with just one encouraging phone call. Customers contact Rae to purchase an item on her website but often end the conversation with a new friendship. Perhaps, that’s why everyone calls her “Grandma.”

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Grandma Rae’s custom tea products and gifts can be viewed on the company website at grandmarae.com, and products can be purchased by calling 973-664-0986. 59

TeaTime September/October 2020

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the tea diaries

(Near left) Granddaughter Saedy, left, with best friend Brooke, right, in cap and gown in spite of not having a graduation ceremony.

Tea for Teens in Troubled Times Text and Photography by Suzanne Ball

magine finally reaching your senior year in high school. After fall term, it should be an easy glide to the finish line: spring break, prom, senior ditch day, and graduation. It should be exciting to look forward to college. It should be . . . until suddenly it’s not. For an 18-year-old, there is little consolation in being a member of the historic “COVID Class of 2020.” My granddaughter, Saedy, seemed stoic as she watched each ritual drop off the calendar, yet there was no doubting her sadness. When our scheduled summer trip to London was canceled, she hit the wall. I decided that if we couldn’t get to England, then I could bring a bit of England to us. I decided to plan a full afternoon tea. Formal invitations were mailed to Saedy; her best friend, Brooke; and my daughter, Saedy’s mother. They all RSVP’d with delight. Confession: It had been some time since I had last taken an afternoon tea. I needed to brush up on the menu and etiquette, as there would be no cutting corners. This was going to be The Real Deal. TeaTime to the rescue—I found the classic finger sandwiches, a marvelous cream scone recipe, and inspirations for fancy desserts. Clotted cream was easier to locate than I expected.

My china came out of hiding, along with my mother’s lace tablecloth. I ordered two white Portmeirion teapots for the occasion. It was a perfect afternoon. The girls were thrilled. “Nana, I didn’t know you had such pretty dishes!” “Look at the cute sugar cubes!” “This feels so posh!” For three hours, we sat, ate, and talked. We went through six pots of tea. They loved everything, including the cucumber sandwiches, which I thought would be a hard sell. As they gathered to leave, I gave each of the teenagers one of the teapots, saying, “From now on, when you make tea, you’ll remember this day.” They thanked me and promised they would. Before the pandemic, none of us would have taken the time to enjoy each other’s company around what might seem like an outdated tradition. Instead, it brought three generations together to create a special memory for two young women. We all felt thankful for this gracious pause during a troubled time. Suzanne Ball is a Chicago-based freelance travel writer. Read her travel tips and stories at TravelSmartWoman.com.

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resources for readers COVER Maryland China Pumpkin 24-ounce teapot ($17.50), cup and saucer ($10.95), and 8-inch pumpkin-shape plate ($9.50) from Maryland China, 800-638-3880, marylandchina.com. Rachel Ashwell The Prairie tablecloth ($14.99) from HomeGoods, 800-888-0776, homegoods .com. Floral arrangement by Lindsey Harrington at Furbished Nest, 205-9134841, thefurbishednest@gmail.com. TITLE PAGE Page 2: Paul Muller The Autumn teapot ($199.95) from Replacements, Ltd., 800-737-5223, replacements.com. Pottery Barn Classic Belgian Flax Linen Hemstitch table runner in Sky Blue ($59) from Pottery Barn, 888-779-5176, pottery barn.com. Floral arrangement by Lindsey Harrington at Furbished Nest, 205-9134841, thefurbishednest@gmail.com. MASTHEAD Page 5: Johnson Brothers Devonshire Brown Multicolor ϐlat cup and saucer set ($22.99); Mason’s Bow Bells Brown ϐlat cup and saucer set ($17.99); Mason’s Watteau Brown ϐlat cup and saucer set ($14.99); Johnson Brothers Autumn’s Delight ϐlat

cup and saucer set ($13.99); Mason’s Vista Brown ϐlat cup and saucer set ($10.49) from Replacements, Ltd., 800-737-5223, replacements.com. TREASURED TEAPOT: PERENNIAL ADORNMENT Pages 19–20: Frank Smith 2830 teapot ($3,499); Minton Caliph ϐlat cup and saucer set ($15.99); Wallace Silver Stradivari teaspoon ($31.99) from Replacements, Ltd., 800-737-5223, replacements.com. Tablecloth from private collection. [Fall Festivity] Chantoung Charles Field Haviland salad plate ($59.99), creamer ($31.99), sugar bowl with lid ($69.95), and ϐlat cup and saucer set ($17.99); Minton Caliph dinner plate ($79.95) from Replacements, Ltd., 800-737-5223, replacements.com. Vietri Aladdin Antique ϐlatware (color discontinued) from Vietri, 919-245-4180, vietri.com. Napkin rings, napkins, and tablecloth from private collection. [Autumnal Affair] Johnson Brothers Wild Turkeys Brown dinner plate ($69.95) and ϐlat cup and saucer set ($33.99); Henry Alcock Manhattan Green salad plate ($5.99); Johnson Brothers Devonshire Brown Multicolor creamer ($23.99) and sugar bowl and lid ($49.99); Oneida Silver Sheraton modern hollow knife ($8.99) and teaspoon ($19.99) from Replacements, Ltd., 800-737-5223, replacements.com. Fino Lino Roseberry white embroidered napkin (discontinued) from Fino Lino, 800-829-3466, ϔinolino .com. Tablecloth from private collection. CAUSE FOR CELEBRATION Pages 21–29: Paul Muller The Autumn teapot ($199.95), footed cup and saucer set ($64.95), creamer ($33.99), sugar bowl and lid ($39.99), salad plate ($25.99), footed cream soup bowl and saucer set ($69.95), 10-inch oval vegetable bowl ($59.99), 15-inch oval serving platter ($119.95), and handled cake plate ($79.95); Alvin Bridal Rose sterling blunt hollow handle knife with bolster ($49.99), bar pierced individual salad fork ($79.95), oval soup spoon ($59.99), ϐive o’clock teaspoon ($21.99), scalloped bowl ice cream fork ($89.95); JSC Golden Heirloom 10-inch diameter pedestal cake stand ($69.95) from Replacements, Ltd., 800-737-5223, replacements.com. Martha Stewart Collection white cupcake stand (out of stock) from Macy’s, 800-289-6229, macys.com. Pottery Barn Classic Belgian Flax Linen Hemstitch table runner in Sky Blue ($59) from Pottery Barn, 888-779-5176, potterybarn.com. DKNY white napkins ($12.99 for set of 8) from HomeGoods, 800-888-0776, homegoods.com.

Leila’s Linens 3-Ring Hammered Brass napkin ring ($3.99) from Bed, Bath & Beyond, 800-462-3966, bedbathand beyond.com. Floral arrangement by Lindsey Harrington at Furbished Nest, 205-913-4841, thefurbishednest@gmail. com. Dinner plates, footed condiment dish, spoon for condiment, cake server set, and ice cream dish from private collection. GLUTEN-FREE SCONE: FRUIT-FILLED GOODNESS Page 31: Johnson Brothers Fruit Sampler footed cup and saucer set ($7.99); Mason’s Friarswood ϐlat cup and saucer set ($8.99) from Replacements, Ltd., 800-737-5223, replacements.com. Antique amber dish for cream, English Nottingham Lace platter, vase, spreaders, scone server, Apulum dessert plates, and tablecloth from private collection. TEA WITH FOREST FRIENDS Pages 32–38: Magic Cabin Woodland Friends tea set ($49.98 for 12 pieces) from Magic Cabin, 888-623-3655, magiccabin.com. Metlox Lotus Lime Green salad plate ($23.99); Oneida Silver Chateau 3-piece youth set ($29.99); Pottery Barn China Harvest Leaf salad plate ($25.99) from Replacements, Ltd., 800-737-5223, replacements.com. Wood slice pedestal stand ($29.99) from World Market, 877967-5362, worldmarket.com. April Cornell Mums tablecloth ($79) from April Cornell, 888-332-7745, aprilcornell.com. Hearth & Hand napkins ($9.99 for set of 4) from Target, 800-440-0680, target.com. Acacia 2-tier stand and condiment bowls and spoons from private collection. PUMPKINS APLENTY Pages 40–48: Maryland China Pumpkin 24-ounce teapot ($17.50), sugar and creamer set ($15.95), cup and saucer ($10.95), and 8-inch pumpkin-shape plate ($9.50); 10.75-inch Simona dinner plate ($11.95) and 14.5-inch sandwich tray ($23.95) from Maryland China, 800-6383880, marylandchina.com. Rosanna White Collection 12-inch petal pedestal (out of stock) from Rosanna, 877-343-3779, rosannainc.com. Rachel Ashwell The Prairie tablecloth ($14.99) from HomeGoods, 800888-0776, homegoods.com. Jadeite buffet napkins ($9.99 for set of 6) from World Market, 877-967-5362, worldmarket.com. Floral arrangement by Lindsey Harrington at Furbished Nest, 205-913-4841, thefurbishednest@gmail.com. Bowl for scones, white scalloped condiment bowl, striped napkin, platter for savories, oval platter for sweets, and spoons for condiments from private collection.

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recipe index

27 35 Dressings & Savory Fillings Apple Cider Vinaigrette 43 Cooked Mushrooms 43 Roasted Pumpkin 43

Glazes, Icings & Sweet Toppings Citrus Simple Syrup 27 Lemon Glaze 45 Meringue 47 Molasses Frosting 38 Orange Buttercream Frosting 27

Savories Barbecued Chicken, Mushroom & Cheddar Pastries 43 Cheesy Beef Pizza Turnovers 35 Chicken, Bacon, and Ranch Tea Sandwiches 35

Chicken-Chutney Tea Sandwiches 26 Curried Butternut Squash & Apple Soup 25 Golden Apple & Pork Tea Sandwiches 44 Lima Bean & Pumpkin Succotash Baby Bells 43 Mini Twice-Baked Potato “Mice” 35 Smoky Pimiento Cheese Tea Sandwiches 26

Scones Black Walnut–Butterscotch Scones 42 Date, Chive, and Parmesan Scones 24 Gluten-free Apple Pie Scones 31 Maple Leaf Scones 33

Lady Bedford’s

Tea Parlour & Gift Shoppe Celebrating 11 Years!

Relax with friends at breakfast, lunch or afternoon tea! Open Tuesday-Saturday Breakfast 8 a.m.-10:30 a.m. Lunch & Afternoon Tea 11 a.m.-4 p.m. 21 Chinquapin Road, Village of Pinehurst, NC 910.255.0100 · ladybedfords.com · Reservations Recommended

Sweets Almond Thumbprint Cookies with Cinnamon-Pear Jam 29 Chai Spice Ice Cream 29 Chocolate-Vanilla Pinwheels 37 Lemony Gingerbread Cakelet Leaves 45 Orange Cake with Orange Buttercream Frosting 27 Pumpkin Cupcakes with Molasses Frosting 38 Pumpkin Spice Alfajores 45 S’mores Pudding Cups 37 Spiced Cranberry-Pear Tartlets 47 EDITOR’S NOTE: Recipe titles shown in gold are gluten-free, provided gluten-free versions of processed ingredients (such as ﬂours, prepared meats, sauces, extracts, and stocks) are used.

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Highland Gourmet Scones ................................. 12 Hoﬀman Media Books ...... 60 Kensington Books ............. 10 Lady Bedford’s Tea Parlour ......................... 65 Luzianne Tea ........................ 1 Mark T. Wendell Tea Company ..................... 14 Mid-Atlantic Tea Association .................. 18 New England Coﬀee .......... 66

Our Hearts Are in France .... 57 Ross Simons ......................... 8 Secret Garden, The............. 14 Simpson & Vail, Inc. .......... 67 Stauer............................52, 64 Swans Down Cake Flour...... 4 Teatime Birthdays ................. 6 True Leaf Tea...................... 12 Virtual International Tea Festival ............................... 12 Visit Ireland........................ 49

Owner Retiring - Tea Room for Sale!

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Spiced Mocha Cozy up with your morning cup of coffee, made even more special with warm chocolate and the aromas of fall. Makes 2 Servings

½ cup heavy whipping cream 1 tablespoon granulated sugar ¾ teaspoon ground cinnamon, divided ¼ teaspoon ground nutmeg 4 teaspoons chocolate syrup 1½ cups strong New England Coffee®, freshly brewed 1. In a small bowl, beat cream, sugar, ¼ teaspoon cinnamon, and nutmeg with a mixer at mediumhigh speed until soft peaks form, about 2 minutes. 2. In each of two coffee mugs, place 2 teaspoons chocolate syrup and ¼ teaspoon cinnamon; stir until blended. 3. Divide coffee between mugs; stir to combine. Top with spiced whipped cream. Serve immediately.

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