The Tea Life Style - 2020_September October Issue 6

The Tea Life Style™

Inside This Issue Tea and Music – The Perfect Pairing – Jennifer Stowe Tea for Two – Thomas Minton – Jennifer Stowe Allow Me to Introduce – Thomas Minton – Jennifer Petersen Tea in the Garden – Blue Willow Chinoiseries – Melanie Holsti The Novel Tea's Bookshelf – Ellen Arden-Ogle Vietnamese Oolong Tea – Virtual Tea Tasting – Charity Chalmers Herbal Wonders – Torchlight, Snapdragon, Candlewick Plant – Julia Stowe Dear Tea Mom – Letters to the Editors Tea Recipes You Can't Live Without Celebrate National Dessert Day – October 14, 2020 Tea Business Guide

Issue 6 – 2020 September October

The Tea Life Style™

T h e T e a L i f e St y l e C o n t ri b ut o r s

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Charity Chalmers Chariteas Oregon/Multi-national

Ellen Arden-Ogle The Novel Tea Shop Sacramento, CA

Melanie Holsti The Ironstone Cottage Tearoom Mountain Grove, MO

Jennifer C. Petersen, Publisher Tea Trade Mart Tea Mastermind Coach Vancouver, WA

Jennifer Stowe, Editor Three Sisters Tearoom Mid-TN Tea Association Campbellsville, TN

Jennifer Sullivan Southern Royal Tea NC Wake Forest, NC

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Kelly Hackman The White Heron Tea & Gifts Driftwood Tea Port Richey, FL

Julia Stowe Blossom Arts & Innovations Franklin, TN

The Tea Life Style: Call for Writers, Stories & News Items ABOUT THE TEA LIFE STYLE, News features stories on tea education, tea research, business, and culture written for and by specialty tea professionals. THE TEA LIFE STYLE's bi-monthly publication - gives voice to the specialty tea community around the globe. Each issue opens with The Road Less Traveled, a roundup of news from the tea world, collected with assistance from staff, volunteers, and our community. TLS regularly features origin stories, tea in history, newly released research, insights from related industries, explorations of the intersections of tea and design, viewpoints, and interesting destinations. CALL FOR RECOMMENDATIONS We invite you to request a TLS writer's guideline agreement or to submit any recent and topical news items for The Tea Life Style; recommend your favorite authors; or suggest interesting stories that you would like us to consider for inclusion in the news. Alternatively, you are very welcome to email us your leads to Hello@TheTeaLifeStyle.com Thank you!

Julia Stowe designed our fantabulous logo. Blossom Arts founder, Julia Stowe is a graphic designer specializing in logos for small businesses and republishing out-ofprint classic works of literature. Additionally, she’s earned several herbalist certifications and teaches herbal workshops and lectures. Ms. Stowe is currently pursuing a bachelor's degree in English through the University of London.

The Tea Life Style™ is published bi-monthly by Tea Trade Mart, 800 NE Tenney Rd, 110-429, Vancouver, WA 98685. Digital download subscriptions are free. Printed subscriptions, USA: 6 issues $19.95. To SUBSCRIBE: To receive our free newsletter and online exclusives, log in to www.TeaTradeMart.com. CUSTOMER SERVICE: For service to your subscription including renewal, change of address, or other Customer service matters, send an email to CustomerService@thetealifestyle.com. ARTICLE REPRINTS: Call 360-433-9454. ARTICLE PROPOSALS and unsolicited articles can be emailed to Hello@TheTeaLifeStyle.com or mailed to Editors at 800 NE Tenney Rd, 110-429, Vancouver, WA 98685. The Tea Life Style cannot process manuscripts or art material and we assume no responsibility for their return. ©2019 The Tea Life Style Partners. All rights reserved. Material may not be reproduced in whole or in part in any form without prior written permission. Printed in the U.S.A.

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T h e T e a E x c h an g e A place where ideas are shared and our beloved brew is celebrated!

Tea and Music – The Perfect Pairing When my eldest son got married a few years ago, he and his bride loved a popular song of the day called, The Boat Song by J. J. Heller, In it items that paired well together were listed amongst a lot of “oh, oh, oh, ohs”. His siblings personalized The Boat Song by writing lyrics which reflected those things the happy couple loved: “If you’ll be the pasta, I’ll be the sauce.

If you will do sit ups, I will do squats.

If you are the coffee, I’ll be the cream.

I’ll be the king and you be my queen.”

Add in the “oh's” and you get the picture.

(Click on photo to hear audio.)

Naturally, that memory led my thoughts to tea and things that pair well with it. Things like chocolate and cheese, which happen to be a couple of my favorites. But other things, too, like a fine meal as tea can aid in digesting food or good health because of the immunity boosting antioxidants found in tea. Also writing or painting since tea enhances attention and mental acuity leading to more creativity. Tea just seems to go well with everything and it’s hard to imagine why anyone would not drink tea.

Yet my thoughts continue to contemplate other tea pairings, those that move beyond the physical, like chocolate, and the physiological, like boosted immunity, and moving steadily toward the metaphysical, the spiritual. Certainly, tea pairs with something in this category. For centuries scholars have written about this side of tea. In a quote by 7th century tea master, Lu Yu, we get a glimpse of tea’s spiritual side. “Tea tempers the spirit and harmonizes the soul.”

“Tea tempers the spirit and harmonizes the soul.” Lu Yu Many others speak of the ability of tea to calm, soothe, restore, cheer, comfort, and condole the spirit of man and as a fledgling student of tea, I am inclined to believe this. So, add good company, solitude, rainy days, sunny days, conversation, meditation, celebrations and sorrows to the list of excellent tea pairing. Can tea really get any better than this?

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Tea and Music Pairings - A Playlist 1. Mozart’s violin concertos # 3 & 4 2. Soundtrack from Ladies in Lavender 3. Fernando Ortega 4. Brooklyn Duo 5. The Two Cellos 6. Hing Kings 7. André Rieu 8. James Galway - Classical Meditations 9. Mendelssohn’s Op.26 10.Eric Wyse - Reflections Well, yes it can. You see that son and his siblings mentioned above, my children, are all classical musicians so music has always been a very big part of my life. I do not play but I listen, and I have come to

find that much like tea, music is also exceptionally good for the soul. One 17th century playwright, William Congrene, put it this way, “Music hath charms to soothe the savage breast.” Music, just like tea, can also calm, soothe, restore, cheer, comfort, and condole.

What would happen is we paired fine tea with heartening music?

At this moment in time, many people are living their lives feeling uncertain, confused, even fearful about the state of our national affairs. Prolonged exposure to such emotions can impact our health in a negative way making us vulnerable and susceptible to mirage health crises. While we may have no power to control the political and culture world around us, we can take charge of our health, our household and our mental attitude.

To bring a measure of vitality, inspiration and renewed hope to humanity during such tentative times, let us purpose to unite the ideal paring of tea and music. Of course, a nice piece of chocolate wouldn’t hurt, would it?

Founder of Mid-TN Tea Association, Jennifer Stowe is a registered nurse, herbalist and tea educator. Jennifer is a nationally recognized professional speaker whose topics include all aspects of tea and herbs, health and tea etiquette. She is the author of six tea-related books and is currently writing a tea cookbook. Jennifer is the founder and owner of Three Sisters Tearoom in Campbellsville, TN. Email: Jennifer

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Tea for Two A place where ideas are shared and our beloved brew is celebrated!

Late one night, sometime in the year 1924, lyricist Irving Caesar was rudely awakened by his friend, Vincent Youmans.

Youmans was excited. He’d just finished composing the melody for what he deemed “a song that a hero could sing to a heroine” and was desperate to share it with Caesar, to see what lyrics his friend could write to accompany this brand new masterpiece.

Caesar reluctantly arose and listened to the piece of music. Then, perhaps only to appease Youmans and go back to sleep, Caesar jotted down some “dummy lyrics” to go along with the melody. He used the phrase “tea for two” which was originally used by street vendors to advertise their cheap tea that cost tuppence rather than thruppence. Later this phrase became a sign of courtship when a gentleman ordered “tea for two” for himself and some feminine companion.

The song, Tea for Two became hugely popular throughout the 1920s, 30s, and 40s and “No, No, Nanette” was performed 321 times on Broadway and 665 times on London’s West End, and later enjoyed a stunning Broadway revival in 1971.

It is plain to see that Youmans and Caesars’ musical became an enormous success but, little did they know that their most popular and wellloved song, Tea for Two, would be performed to this day using those charming “dummy lyrics” scratched down by a halfasleep lyricist.

Once these playful, tea-inspired lyrics were written down, Caesar returned to bed, fully intending to re-write them in the morning. However, when Youmans read the dummy lyrics, he loved them and convinced Caesar that they were perfect for the song so they remained unchanged and became part of the musical, “No, No, Nanette” which turned out to be Vincent Youmans’ biggest hit.

Issue 6 – 2020 September-October Page | 5 All rights reserved. © Jennifer C. Petersen

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Al l o w M e t o In t ro d uc e …

Thomas Minton – Famed for the Blue Willow Pattern

produced the standard willow pattern which includes the bridge and the fence in the foreground.

Thomas Minton (1765 – 1836) was an English potter.

He founded Thomas Minton & Sons in Stoke-on-Trent, Staffordshire, which grew into a major ceramic manufacturing company with an international reputation.

During the early 1780s Thomas Minton was an apprentice engraver at the Caughley Pottery Works in Shropshire, under the proprietorship of Thomas Turner, working on copperplate engravings for the production of transferware.The engraver Thomas Lucas went from there to work for Josiah Spode at Stoke-on-Trent in 1783, taking some elements of the fashionable chinoiserie patterns with him.[2] While at Caughley Thomas Minton is thought to have worked on chinoiserie landscape patterns including willows, and to have prepared copperplates of them: but the Salopian works never

Minton left the Salopian works in 1785, and married Sarah in London in 1789. In 1793 he established his own pottery factory in Stoke-upon-Trent principally for the manufacture of white-glazed earthen tablewares or pearlware including blue transfer printed and painted wares. Variations of his willow and other designs were acquired by Spode and other factories, and it was in this context that the English willow pattern was created. He was favoured and employed by Josiah Spode, for whom he engraved a new version of the pattern. To Minton is also attributed the popular 'Buffalo' pattern engraved for Spode. He was assisted by Henry Doncaster of Penkhull: his pupil William Greatbatch (father of William Greatbatch (1802-1885), another notable engraver) became chief engraver for Spode and for the successor company, Copeland's.[6] In about 1796 Minton went into partnership with Joseph Poulson, who produced ornamental bone china at a factory nearby, and from c.1798 Minton employed Poulson's factory for his own china wares. After Poulson's death in 1808 he continued china production there until 1816. In 1824 he built a new factory for china, on the basis of which the company of 'Thomas Minton and Sons', known more simply as 'Mintons', was developed. At his death in 1836 his son Herbert Minton (1793-1858) continued and redeveloped the business.

Jennifer C. Petersen is a Specialty Tea Institute Tea Mentor and Certified Tea Specialist, international speaker, author of 22 books including the Tea Sommelier's Journal and six cookbooks, former successful tea shop owner, master blender of over 200 organic tea blends, creator and producer of the Amazing Scone Baking Race sponsored by King Arthur Flour, as well as a tea business coach and founder of Tea Trade Mart.

In other words, Jennifer loves tea, she loves to bake, and she loves to entertain! And she's ready to share the delights of the tea and hospitality business with you! Email: Jennifer Petersen Issue 6 – 2020 September-October Page | 6 All rights reserved. © Jennifer C. Petersen

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T e a i n t h e G a rd e n Blue Willow Chinoiseries

Chinoiserie What is Chinoiserie? Chinoiserie is a 17th-century Western design style that imitates and is inspired by Asian artwork.

The style often features an engraved, monochrome scene depicting landscapes, animals, flowers or architecture, and may appear on textiles, wallpaper, pottery, furniture or other decorative items.

Blue Willow Ware Blue willow is a chinoiserie-style transferware china pattern that has been around for over 200 years. The pattern was created by the engraver, Thomas Minton,

about two young lovers who were forbidden to marry due to class differences. It is far more likely that this story is just an example of good marketing.

and was inspired by Chinese ceramics decorated with landscape scenes that were fashionable in England during the 1780's.

The blue willow pattern features a garden scene with a bridge, pagoda, a fence, willow trees, birds, flowing water and a boat. Blue willow looks remarkably like toile, and in fact some toile patterns include some or all of the same design elements. Usually, blue willow is blue over white glazed pottery, but like other transferware patterns, it is also available in other colors including red, teal, green, black and mulberry. Blue willow transferware was produced and marketed by hundreds of different potteries over the past 200 years, including Buffalo Pottery, which I discussed in a previous article. Arguably, the well-known version is Spode’s English Willow transferware pattern.

A product with a good story behind it is ever so much easier to sell.

Everyone Loves a Good Story The blue willow design was inspired by either a Japanese folk tale called “The Green Willow” or a Chinese fairy tale

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Just as sharing our personal story helps us to connect with others in the here and now, sharing the story of our treasures helps us to hold a connection to both our ancestors and our descendants.

Email: Melanie Holsti Author bio: Melanie Holsti believes in the power of good food and hospitality. A tea entrepreneur, farmer, and vintage dealer in the Missouri Ozarks, Melanie sells loose teas at craft shows and farmers’ markets. The Ironstone Cottage Tea Room, a 1917 craftsman house, is a showcase garden of Melanie's teas, baking skills, and beef, chicken, and eggs from her farm.

Poetic History of the Willow Pattern Coming soon on Amazon!

Keep in touch with us by joining Our mailing list at Tea Trade Mart.

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T h e No v e l T e a' s B o o k sh e l f

The apple harvest advertisements are starting and it’s not quite as hot here in northern California, which means that fall is just around the corner (hopefully) and my thoughts start turning back to hot tea. And with hot tea comes thoughts of more substantial and elegant afternoon tea offerings.

Ellen is a Certified Tea Sommelier and custom tea blender with The Novel Tea in Sacramento, California. She also teaches classes and hosts specialty tea events in addition to having an online store. The Novel Tea is also the resident tea shop for the Sierra 2 Community Center.

Email: Ellen Arden-Ogle

I found a new book of Afternoon Tea, but it’s been too hot to delve into it until now. The Perfect Afternoon Tea Recipe Book by Antony Wild and Carol Pastor, is a hefty tome (267 pages), and is a UK publisher (Anness Publishing Ltd 2019) but they have gone the extra mile by having all the recipes in grams, ounces and cups! This may seem like a little detail but if you have ever had the experience, as I have had a number of times, of having to figure out the UK conversions for measurements and cooking temperatures, you will appreciate the forethought of the authors.

The book has several general interest sections including A perfect pot of tea, Baking techniques, Useful basics before getting into the specifics. Those include Savoury treats; Scones, crumpets & tea breads; Brownies, bars & slices; Large cakes & gateaux; Small cakes, muffins & fancies; Biscuits [cookies to us] macarons & meringues; and Sweet pastries. The photos are excellent and every recipe is photographed and several of them have smaller “how to” photos so you can see the process of the recipe. There is also a particularly good entry called Problem Solving which illustrates a common baking problem with a photo (such as Why does a cake sink?) and then suggest causes and solutions. This to me speaks of the authors’ care for the reader and their desire to help the reader succeed in the art that is a successful afternoon tea. While many of their recipes strike me as “typically British” none seem beyond the ability of the average afternoon tea practitioner, with the possible exception of Mackerel Pate, which I never see myself making. I included the recipe for Potted Cheese (aka cheese spread) in our recipes section.

“As usual, our expectations are disappointed. Let’s have some tea.”

Robert, Lord Grantham of Downton Abbey

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T al e s f ro m t h e T e a F i e l d s – F o c u s o n O o l o n g Virtual Tea Tasting Event – September 22, 2020

Just for You! A special tea tasting event!

Taste Vietnamese oolong teas with us – free. That's right!

The class is free.

Yes, you will need to purchase your tea and there'll be plenty remaining to share with family and friends.

Journey with Chariteas to discover exotic oolongs from Vietnam. In this class, you will learn how to brew two varieties of oolong while learning about the history and culture of Vietnamese teas.

Q&A to follow so get those pencils ready! Purchase of this set includes the class and full-size 2oz canisters of Flowery Oolong and Red Buffalo.

Class Date: September 29, 2020 Class Time: 4:00pm Pacific Standard Time. Within 24 hours of placing the order, Chariteas will send a separate email with a Zoom link to the class. Suggested brewing vessel for the class is a Gaiwan set.

Hurry, last day to order is September 22 at 11:59pm PST! After your tea purchase, you'll receive a private link to Zoom, where you'll register for the live event. Using responsible farming and production methods this farm is dedicated to offering the highest quality teas including our other essential oolong, Red Buffalo. Both Red Buffalo and Flowery Oolong are harvested from premium Thanh Tam tea bushes which flourish in the fertile soil of the Moc Chau plateau.

Young leaves are carefully harvested in spring then sun dried, shaken in traditional bamboo drums, withered, and drum baked. The leaves are then rolled up to ten times to achieve their characteristic shape. Sure to delight those with many different tastes, we recommend taking advantage of this teas' ability to be steeped multiple times.

Author bio: An avid traveler and podcaster, Charity Chalmers, owns Chariteas LLC, a thriving tea company that focuses on sourcing tea from tea gardens on the road less travelled. Charity, a Certified Tea Specialty by the Specialty Tea Institute USA, has been in the tea fields since 2006.

E-mail: Charity Chalmers

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In g e n ui -T E A Social Dis-dancing in Autumn 2020

(Click on photo to view video.)

A Social Departure and Social Dis-dancing Miss Stowe, the Dancing Girl and Emily Wheeler Mrs. Bee was in debt to all her friends, and like an honest woman wanted to pay. However, her house was small, she kept no help, and her stock of silver, linen and china was not large. She had been entertained in the usual fashion by receptions large and small, finding them sometimes enjoyable, oftener too crowded for comfort or conversation. Had she been rich, she would, like the others, have fallen back on the caterer and the florist; and had she wished to copy small rich, she would have prepared her own refreshments, borrowed of all her neighbors, and had three days of toil and trouble, and retired, worn out, with a virtuous sense of duty performed. And had she been like some women in like circumstances, she would not have tried to pay her debts.

She had a friend coming to spend the month of July with her and she wanted her to meet the nice people of the little town, not simply meet, but learn to know them a little. She could have asked 100 or so for an afternoon and so cleared her list at the expense of their comfort, but her friend would never so get acquainted with any of them.

This is what she did, and it took a certain courage to do it. She had a beautiful backyard with a little porch overlooking it. Fine oaks and catalpa shaded it and her flower beds were in full bloom. She decided on a series of garden Issue 6 – 2020 September-October Page | 11 All rights reserved. © Jennifer C. Petersen

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The Tea Life Style™ teas. Twice a week she asked her friends in groups of 10 or 12, some by word of mouth, some by telephone, to have it the more informal, "to play in her yard from four to six". She hung her gay hammock and spread her rugs and cushions; she said a dainty table with cakes and wafers. Tea or coffee was made on the porch, where also elderly ones who did not care to sit on the grass found a place. It took her each time 1/2 hour to prepare and as long to clear away, and there was no fatigue in addition to her daily tasks. She would not even have sandwiches, as involving more work.

She grouped her friends with discretion, and they were so few each time, that talk could be general. She was a fine reader and she had always something choice for them. Sometimes, if the group would enjoy it, it was a page from Emerson or Hamilton W. Mabie, or a fine poem, but always something related to nature and the outdoor world in summer.

Then there was a plate of "salad" to pass around - stray rhymes, parodies, jokes, wise sayings of children - and these never failed to start her guests into storytelling. Her garden gave her always a flower for each plate, daisies, and pansies at first, roses later, and once it was a "Clover Tea". But the note was always simplicity.

Did they enjoy it? Indeed, they did, far more, some of them, than formal functions. She was fortunate in having always but once fine weather, and fresh air and sunlight seemed not the least of the charm to her guest. They learned to know her friend as they never would have done by the usual reception, and when the month closed, Mrs. Bee had the memory of eight lovely afternoons and a real regret that all her social debts were paid. And what was best of all, she had set a fashion of simplicity and entertainment which bore fruit afterward.

Article from 1904 Good Housekeeping Social Dis-Dancing Music Video compliments of Three Sisters Tearoom Tearoom Special Feature – Piano music by Garrett Stowe

(Click on photo to view video.)

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Erin: There are so many different types teas on the grocery shelves; white, green. black. What are their differences? How are they the same?

Tea Mom: All tea comes from the plant, camellia sinensis, however growing and production methods determine the type of tea. In Tea Land, we consider five types of tea: white, green, oolong, black and dark (sometimes misspoken of as pu-erh which is a dark tea but not all dark tea is pu-erh).

Without going too deep into the science of tea, think of a rose bush growing in your garden. If you pluck a leaf, it begins to wither (oxidize). With time, the leaf will wither/dry until it is completely dried and black.

Tea is similar in that oxidization is the basic difference between tea types. Two primary methods stop oxidization: pan-fired ("Chinese" style) and steam-dried ("Japanese" style).

Shoppers' palates differ just as we may prefer one cultural food over another or prefer a kind of apple more than another. Being a "tea-aholic", I recommend trying a wide variety of teas and brands until you are like Goldilocks' bears – you find the one that is exactly right for you.

Tea Mom would love to hear from you! Email your comments and questions to us at hello@thetealifestyle.com.

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Bl o s so m A rt s™ H e r b al W o n de r s

Torchflower, Snapdragon, Candlewick Plant…

Mullein, by any of its many names, is a marvelous summer herb, as full of history as it is of medicinal benefits. It is said that the wooly, cushioned leaves of the mullein plant were once slipped into moccasins and shoes during long journeys by foot, the thick, fibrous stalks became candlewicks to early settlers, who consequently referred to it as the Candlewick Plant. The tall blooming stalk earned it the name Aaron’s Staff, after the biblical account of Aaron’s staff bursting into bloom, and the broad, soft, blanket-like leaves, which make the perfect natural bandage, also bring to mind another common title, Fairy’s Quilt.

Medicinally speaking, this nutrient-dense herb is perhaps best know for its ability to heal respiratory ailments and soothe coughs and sore throats.

Throughout herbal history mullein leaves have been used to reduce inflammation in the lungs and ease dry and unproductive coughs, and in recent years studies have shown that routine consumption of mullein leaf tea supports the health of both the respiratory and lymphatic system. Once known as Indian Tobacco, mullein leaves were traditionally smoked to remedy respiratory complaints, and, while it may sound contradictory, many herbalists still praise the benefits of smoking mullein leaves as a rapid cure for painful coughs.

Topically, mullein leaves ease pain, reduce inflammation, and increase circulation when applied to injuries, sore muscles, or painful joints. Freshly picked leaves can be bruised slightly and wrapped directly around an injured or painful area, or infused in oil that can be used topically throughout the year.

Mullein

The towering, bright yellow flowers of the mullein plant gained it the common name torchflower, and these flowers are medicinal as well. They contain similar lymphatic, demulcent, and anti-inflammatory properties to the leaves, and mullein flower oil is best known as a wonderful remedy for earaches.

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The Tea Life Style™ Enjoy this wild summer botanical, that is steeped in legend and filled with healing properties, in these delicious tea blends.

Blend #1 2 parts dried mullein 1 parts dried lemongrass 1/2 part dried rose petals Blend #2 2 parts dried mullein

2 parts dried mint 1/4 part dried lavender petals Blend #3 2 parts dried mullein 1 part dried tulsi 1/2 part dried licorice root Blend all ingredients in a large bowl. Brew one heaping tablespoon of tea blend in 8oz of boiling water. Cover immediately to trap the essential oils.

Steep for up to 20 minutes.

Mullein Tutorial by Blossom Arts

Julia Stowe is the founder of Blossom Arts, an herbal education company offering classes and hands-on herbal instruction of all kinds.

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F l av o r s o f A u t u m n Fall Fun Pumpkin Scones - Jennifer Petersen – Oregon State Fair

Timely for autumn, this Fall Fun Pumpkin Scone recipe was a Blue Ribbon winner at Oregon State Fair. The flavor is excellent and the texture is just right – not too flaky, not too pumpkinny.

Fall Fun Pumpkin Scones Ingredients 2 cups King Arthur Unbleached All-Purpose Flour 1 Tbsp baking powder 1/2 tsp salt 2 Tbsp sugar 1 tsp cinnamon 1/4 tsp cloves 1/4 tsp ginger 1/4 tsp nutmeg 5 Tbsp cold, unsalted butter, cut into small chunks 1 cup canned pumpkin 1 cup heavy (whipping) cream

Glaze 1 1/2 cups heavy (whipping) cream 3/4 cup dark brown sugar 1 Tbsp light corn syrup 1 1/2 tsp vanilla extract or Spiced Rum 1/4 cup canned pumpkin

Procedure Preheat oven to 400°F. In a bowl, sift together the dry ingredients. Add butter chunks into dry ingredients.

Crumble butter with fingers until it looks like crumbs. Fold pumpkin into mixture. Make a well in center of dough, pour in heavy cream. Fold everything and work it together. Do not overmix. On a lightly floured surface, press dough into a rectangle. Cut the rectangle in half, then cut those pieces in half giving you four 3inch squares. Cut those squares in half on a diagonal to make a triangle shape. Place scones on baking sheet.

Bake for 15 to 20 minutes or until golden brown. Remove from oven, set aside to cool for a bit to add the optional Caramel Pumpkin Glaze.

Glaze In a heavy saucepan, combine cream, sugar, corn syrup. Over low heat, bring to a boil until the temperature reaches 200°F. Remove from heat, stir in vanilla extract or rum. Let cool for 5 minutes, stir in pumpkin. Drizzle over scones.

Preparation Time: 30 minutes Cooking Time: 35 minutes Inactive Time: 15 minutes

Total Time: 1 hour and 20 minutes Oven Temperature: 400° F. Yield: 8 wedge-shaped scones

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F l av o r s o f A u t u m n Potted Cheese - The Novel Tea – Ellen Arden-Ogle

Potting cheese is a good way to use up odd pieces left on the cheese board. Simply blend them with your chosen seasonings, adjusting the flavor before adding the alcohol, then serve with plain crackers, oatcakes or crisp toast for a satisfyingly savory start to afternoon tea.

Potted Cheese Ingredients 9 oz sharp cheddar cheese 8 Tbsp unsalted butter, divided 1/4 tsp English (hot) mustard ¼ tsp ground mace 2 Tbsp sherry ground black pepper to taste fresh parsley to garnish To Serve thin slices of toast or crisp breads Procedure Cut cheddar cheese into rough pieces and put them into the bowl of a food processor. Use the pulse button to chop the cheese into small crumbs. Add 6 tablespoons of softened butter, mustard, mace and pepper.

Blend until smooth. Adjust the seasoning. Blend in the sherry.

Spoon the mixture into a dish, leaving about ½ inch to spare on the top. Level the surface.

Melt the remaining butter in a small pan skimming off any foam that rises to the surface. Leaving the sediment [milk solids] in the pan, pour a layer of clear butter on top of the cheese mixture to cove the surface. Chill until serving time. When you are ready to serve, garnish with parsley and serve spread on thin slices of toast or crisp bread.

Preparation Time: 20 minutes Inactive Time: 1 hour Total Time: 1 hour and 20 minutes

Source Source: The Perfect Afternoon Tea Recipe Book Issue 6 – 2020 September-October Page | 17 All rights reserved. © Jennifer C. Petersen

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F l av o r s o f A u t u m n Recipe from The Ironstone Cottage – M elanie Holsti

Every Fall, I start dreaming of desserts with cinnamon and oatmeal in them, and this is one of my favorites. I think you should go big or go home with the spices, but if you don’t happen to agree, just reduce the quantity listed by half. I do not particularly care for the tart apples (such as Granny Smith) that are typically used for baking. I much prefer a nice Gala or Honeycrisp, but feel free to use your favorite apple.

Apple Crisp Recipe Bottom Layer: 6 cups thinly sliced apples 2 Tbsp flour 2 cups white sugar 2 tsp cinnamon ½ tsp salt Topping: 1 ½ cups quick oatmeal 1 ½ cups brown sugar 1 ½ cups flour 2 Tbsp cinnamon ½ tsp ground cloves ½ tsp baking soda 1 cup melted butter Procedure In a large bowl, mix all of the bottom layer ingredients together; scoop into oven-safe teacups, filling about half full.

Into a separate bowl, mix all of the crust ingredients and stir until combined. Divide evenly between the teacups and spread to cover the surface of the apple mixture.

Bake at 350° for about 20 minutes. This will vary just a bit depending on the size and thickness of your cups, so check after 15 minutes, and keep an eye on them until the crust is just beginning to brown at the edges.

Allow to cool slightly before serving with fresh whipped cream or vanilla ice cream.

In a pinch, you can just substitute canned pie filling for the bottom layer (cherry or mixed berry works well too), but it is much better using fresh apples or even peaches.

Yield: 8 desserts Oven Temperature: 350°F

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F l av o r s o f A u t u m n Recipe From Three Sisters Tearoom

Three Sisters Molasses Cookies Ingredients 3 cups self-rising flour 1 tsp ginger 1/2 tsp cloves 1/4 tsp chili powder

1/2 cup butter, softened 3/4 cup brown sugar 1 large egg, beaten 1 cup molasses Procedure

Cream together the butter and sugar until pale and fluffy. Beat in the egg and molasses. Sift the flour, ginger, clove and chili powder into the bowl. Using a wooden spoon, gradually combine the ingredients to make a stiff paste. Turn out onto a lightly floured work surface and knead lightly until smooth. Wrap and chill for 30 minutes.

Roll dough out on a floured surface to about 1/4” thick. Use cookie cutters of choice or roll into small balls, toss in granulated sugar and bake at 350°F for 12 minutes or until firm to touch and golden brown on the bottom. Remove from cookie sheet onto a wire rack and let cool completely. Store in a air tight tin or eat fresh.

Big maple leaf cutters make about 12 but a small 2“ round cutter or balls makes about 4 dozen.

Royal Icing Lightly beat in egg white. Beat in the sugar a little at a time until mix is smooth and forms soft peaks. Can keep in refrigerator covered with plastic wrap for 3 days.

Preparation Time: 20 minutes

Inactive Time: 30 minutes

Cooking Time: 15 minutes

Total Time: 1 hour and 5 minutes

Oven Temperature: 350°F

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