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SPECIAL COLLECTOR’S ISSUE

Festive Recipes

• Delectable Scones • Enticing Savories • Sensational Sweets

Toasted Almond Pound Cake PAGE 103

TEATIME SIP/TEATIME HOLIDAYS $12.99US $15.99CAN

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DISPLAY UNTIL DECEMBER 24, 2018

T Thanksgiving, Hanukkah, C Christmas, and New Year’s Eve w with Afternoon Tea

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NEW BOOK! While the custom of afternoon tea originated in Europe, the beverage itself has ties around the world. Tea Parties Around the World, a 136-page hardback book by the editors of award-winning TeaTime magazine, celebrates teaâ&#x20AC;&#x2122;s global roots with ten menus inspired by different countries and cultures. Expert tea pairings, along with a tea-steeping primer, make it simple to choose and prepare the perfect pot of tea to accompany any of the delicacies in this book. With 97 recipes, Tea Parties Around the World presents a collection of scones, savories, and sweets perfect for treating teatime guests to an international culinary tour without the need for a passport.

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Tea-Steeping Guide

A Holly, Jolly Teatime

Tips to ensure successful infusions

Gold-and-white with a touch of holly

A Bountiful Thanksgiving Tea

The Elegance of Christmastide

Afternoon-tea setting with autumn hues

Twining ribbons and red roses

105

Taking Tea Around the Menorah

A Charming Yuletide Tea

An array of kosher treats and teas

Vintage holiday china patterns

115

Teatime for Hanukkah

Ring In the New Year

A ďŹ tting conclusion for the holiday

A teatime to welcome 2019

128

Winter Wonderland Tea

Recipe Index

Silver, white, and everything bright

Directory of featured foods

129

Tea Among the Evergreens

Resources

A very merry tea party with reindeer-themed dĂŠcor

Essential information for products pictured

75 Teatime for Santa Claus Perfect for children of all ages

Teatime

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Lorna Reeves

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teatimemagazine.com TeaTime Holidays is published by Hoffman Media, LLC, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. The cover and contents are fully protected by copyright and cannot be reproduced in any manner without prior written permission. All rights reserved in all countries.

celebrate by hosting a tea party or two, and let this collection of recipes for delicious tea fare and of ideas for festive tablescapes provide all the inspiration you need. Delectable menus for Thanksgiving, Hanukkah, Christmas, and New Yearâ&#x20AC;&#x2122;s Eve celebrations, along with expert recommendations on which teas to pair with each course, make it easy to decide what to serve. Our Tea-Steeping Guide on page 8 reminds you that not all tea is prepared in the same way, and it lists six steps for making a great pot of the beverage. And if youâ&#x20AC;&#x2122;re concerned about entertaining guests who have gluten sensitivities, take a look at our helpful Recipe Index on page 128, which indicates the ones that are gluten-free. Beautiful table settings, from traditional to modern and classic to casual and even a bit whimsical, provide many wonderful ideas to suit a variety of decorating and entertaining styles. And to find out where to purchase the items pictured, turn to page 129. Let this special issue serve as your guide for planning memorable afternoon teas as special gifts for family and friends during this joyous time of year. Happy holidays!

Lorna Reeves, Editor

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

Always use the best water possible. If the water

Use the highest-quality tea you can aford,

tastes good, so will your tea. If that is not the case,

whether loose leaf or prepackaged in bags or

then bottled spring water is a nice alternative.

sachets. Remember that these better teas can

Heat the water on the stove top or in an electric

often be steeped more than once. When using

kettle to the desired temperature. A microwave

loose-leaf tea, generally use 1 teaspoon of dry

oven is not recommended.

leaf per 8 ounces of water, and use an infuser basket. For a stronger infusion, add another teaspoonful or two of dry tea leaf.

Heating the water to the correct temperature is arguably one of the most important factors in making a great pot of tea. Pouring boiling water

As soon as the water reaches the correct temper-

on green, white, and oolong tea leaves can result

ature for the type of tea, pour it over the leaves

in a very unpleasant brew. In general, use 170°-

or tea bag in the teapot, and cover the pot with

to -195° water for these delicate tea types, and

a lid. Set a timer—usually 1 to 2 minutes for

always refer to the tea purveyor’s packaging for

whites and oolongs; 2 to 3 minutes for greens;

specific instructions. Reserve boiling (212°) water

and 3 to 5 minutes for blacks, pu-erhs, and

for black and pu-erh teas, as well as herbal and

herbals. (Steeping tea longer than recommended

fruit tisanes.

can yield a bitter infusion.) When the timer goes of, remove the infuser basket or the tea bags from the teapot.

If the teapot you plan to use is delicate, warm it with hot tap water first to avert possible cracking. Discard this water before adding the tea leaves

For best ﬂavor, serve the tea as soon as possible.

or tea bags.

Keep the beverage warm atop a lighted warmer or under your favorite tea cozy if necessary.

teatimemagazine.com

Convene family and friends in an afternoon-tea setting adorned with autumn hues to give thanks for the many blessings of the year. teatimemagazine.com

Spiced Cream Cheese Scones Nepal Mist Valley Black Tea

Ham Tea Sandwiches with Pine Nut Spread Butternut Squash & Shrimp Soup Turkey & Stufﬁng Canapés Vietnam Imperial Oolong Tea

Pavlovas with Vanilla Bean Mousse Cranberry-Orange Shortbread Cookies Browned Butter–Pecan Bundt Cake Pumpkin Spice Black Tea

Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com

“I am grateful for what I am and have. My thanksgiving is perpetual.” —HENRY DAVID THOREAU

Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper; set aside. • In a medium bowl, whisk together flours, sugar, baking powder, salt, ¼ teaspoon cinnamon, ¼ teaspoon cloves, ¼ teaspoon allspice, ¼ teaspoon nutmeg, and ¼ teaspoon ginger. Using a pastry blender or 2 forks, cut in butter and cream cheese until mixture resembles coarse crumbs. Add 1 cup cream to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. • Turn out dough onto a lightly floured surface, and gently knead 5 to 7 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2-inch fluted round cutter, cut 18 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets. • In a small bowl, whisk together remaining 2 tablespoons cream and remaining ¼ teaspoon cinnamon, remaining ¼ teaspoon cloves, remaining ¼ teaspoon allspice, remaining ¼ teaspoon nutmeg, and remaining ¼ teaspoon ginger. Brush tops of scones with cream mixture. • Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 12 to 15 minutes. Serve warm. •

Spiced Cream Cheese Scones Makes 18

2 cups bread flour ¼ cup cake flour ½ cup granulated sugar 2½ teaspoons baking powder ½ teaspoon kosher salt ½ teaspoon ground cinnamon, divided

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½ teaspoon ground cloves, divided ½ teaspoon ground allspice, divided ½ teaspoon ground nutmeg, divided ½ teaspoon ground ginger, divided 4 tablespoons cold unsalted butter, cubed 4 ounces cold cream cheese, cubed 1 cup plus 2 tablespoons cold heavy whipping cream, divided

RECOMMENDED CONDIMENTS: • Clotted Cream • Orange-Cranberry Marmalade

Butternut Squash & Shrimp Soup Makes 8 cups

2 tablespoons plus 1½ teaspoons unsalted butter, divided 1½ cups chopped yellow onion 1 tablespoon minced garlic ½ cup chopped carrot ½ cup chopped celery 4 cups cubed butternut squash 4 cups vegetable broth 5 sprigs fresh thyme, tied with butcher’s twine 2 teaspoons kosher salt, divided ¾ teaspoon curry powder, divided ¼ teaspoon ground black pepper, divided 1 pound jumbo shrimp, peeled and deveined ¼ teaspoon salt Garnish: fresh thyme sprigs In a medium Dutch oven, melt 1 1⁄2 teaspoons butter over medium-high heat. Add onion, and cook until translucent, approximately 5 minutes. Add garlic, and cook for 1 minute. Add carrot and celery, stirring to combine, and cook for 5 minutes. Add squash, broth, thyme, 1½ teaspoons salt, ½ teaspoon curry powder, and 1⁄8 teaspoon pepper. Bring mixture to a boil. Reduce heat to low, and let simmer until vegetables are tender, approximately 25 minutes. • Remove and discard thyme. Reserve 1 cup soup broth. • Using a slotted spoon, working in batches, transfer cooked vegetables to a blender. Purée until smooth. • Return puréed vegetables and reserved broth to pot. Heat over medium heat. • In a large bowl, stir together shrimp, remaining 1⁄2 teaspoon salt, remaining ¼ teaspoon curry, and remaining 1⁄8 teaspoon pepper. • In a large skillet, melt 1 tablespoon butter. Add half of shrimp, cooking until shrimp are pink and opaque, approximately 1 minute per side. Transfer cooked shrimp to a large heatproof bowl. Repeat with remaining 1 tablespoon butter and remaining half of shrimp. Divide shrimp among individual servings of soup. • Garnish with thyme, if desired. •

Ham Tea Sandwiches with Pine Nut Spread Makes 12

4 ounces fontina cheese 2 tablespoons pine nuts, toasted 1 tablespoon Dijon mustard 12 very thin slices white bread 1 cup arugula ½ pound Virginia ham, thinly sliced Garnish: toasted pine nuts, arugula In the work bowl of a food processor, pulse together fontina cheese, pine nuts, and mustard until combined and smooth. •

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Spread an even layer of pine nut spread on 6 bread slices. Set aside. • Divide arugula among remaining 6 bread slices. Layer 2 ham slices over arugula on each bread slice. Top each with a reserved bread slice, pine nut spread side down. • Using a serrated knife, in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich diagonally in half, creating 2 triangular sandwiches. Cover with damp paper towels, place in a covered container, and refrigerate until serving time. • Just before serving, garnish with arugula and toasted pine nuts, if desired. •

Turkey & Stufﬁng Canapés Makes 32

½ pound loaf crusty white bread, cut into ½-inch cubes ¼ cup unsalted butter 1 cup chopped yellow onion 1 cup chopped celery 1¼ cups low-sodium chicken broth 2 large eggs, lightly beaten 1½ tablespoons finely chopped fresh parsley 1½ tablespoons finely chopped fresh sage 1 tablespoon finely chopped fresh rosemary 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ pound oven-roasted turkey breast, thinly sliced Pepper-Maple Crème Fraîche (recipe follows) Garnish: Fresh sage leaves Preheat oven to 250°. • Spread bread cubes in a single layer on a rimmed baking sheet. Bake until bread is dried out, approximately 1 hour. Let cool on a wire rack. • Increase oven temperature to 350°. Spray 32 wells of 2 (24-well) mini muffin pans with cooking spray. • In a large sauté pan, melt butter over medium-high heat. Add onion and celery, cooking until tender, stirring occasionally, approximately 15 minutes. • In a large bowl, stir together baked bread cubes, onion mixture, broth, eggs, parsley, sage, rosemary, salt, and pepper. Using a levered 2-tablespoon scoop, divide stuing mixture among prepared wells of muin pans. Using the back of the scoop, smooth stufing mixture to create an even surface. Cover muin pans with foil, and bake for 20 minutes. Uncover, and bake until lightly browned, 20 to 25 minutes. Let cool slightly before removing from muin pans. • Place Pepper-Maple Crème Fraîche in a piping bag fitted with a small round tip (Wilton #2A). Pipe a dot on each stuing canapé. •

Using a 1¼-inch round cutter, cut 32 rounds from turkey slices. Cover crème fraîche dot on each stuing canapé with a turkey round. • Pipe a dot of crème fraîche on each turkey round. • Garnish with sage, if desired. Serve immediately. •

Pepper & Maple Crème Fraîche Makes ½ cup

1 (4-ounce) container crème fraîche 1 teaspoon maple syrup 1⁄8 teaspoon kosher salt 1⁄8 teaspoon ground black pepper In a small bowl, whisk together crème fraîche, syrup, salt, and pepper until well combined and thickened. Use immediately, or cover and refrigerate for up to a day. •

MAKE-AHEAD TIP: Bread cubes can be baked a day ahead, cooled completely, and stored in an airtight container. Turkey rounds can be prepared a day ahead, stored in an airtight container, and refrigerated until needed.

teatimemagazine.com

Pavlovas with Vanilla Bean Mousse Makes 24

4 large egg whites, at room temperature ½ teaspoon vanilla extract ¼ teaspoon cream of tartar ¾ cup granulated sugar Vanilla Bean Mousse (recipe follows) Assorted fresh seasonal fruit* 1 tablespoon honey Garnish: ﬁnely chopped dried rose petals Preheat oven to 200°. Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 24 (2-inch) circles onto each parchment sheet; turn parchment over. • In the bowl of a stand mixer fitted with whisk attachment, beat together •

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egg whites, vanilla extract, and cream of tartar at medium speed until foamy. Add sugar, 1 tablespoon at a time, beating at high speed until stif peaks form, 5 to 7 minutes. Transfer meringue mixture to a piping bag fitted with a medium open-star tip (Ateco #822). • Starting in the center of each circle, pipe concentric circles of meringue mixture outward until each drawn circle is filled. Pipe 1 to 2 extra layers onto perimeters to form a rim around the edge of each circle. • Bake until set and dry, approximately 2 hours. Turn oven of, and let meringues stand in oven with door closed for 1 hour. (This helps meringues continue to dry and form a crispy shell.) Store until needed at room temperature in an airtight container with layers separated with wax paper.

Just before serving, divide Vanilla Bean Mousse among meringues (pavlovas). Top with fresh fruit. Brush fruit with honey. Place a meringue star atop fruit. • Garnish with dried rose petals, if desired. Serve immediately. •

*We used red grapes, pomegranate arils, and fresh ﬁgs.

Vanilla Bean Mousse Makes ¾ cup

6 ounces mascarpone ½ tablespoon honey 1⁄8 teaspoon vanilla bean paste In a medium bowl, whisk together mascarpone, honey, and vanilla bean paste until combined. Use immediately. •

Cranberry-Orange Shortbread Cookies Makes 96

¾ cup unsalted butter, softened 2⁄3 cup granulated sugar 2 cups all-purpose flour 1⁄8 teaspoon kosher salt 1⁄8 teaspoon ground cloves 1⁄3 cup orange juice ½ teaspoon vanilla extract 2⁄3 cup dried cranberries 2 teaspoons orange zest ½ cup semisweet chocolate morsels In the bowl of a stand mixer fitted with paddle attachment, beat together butter and granulated sugar at medium speed until thick and creamy, stopping to scrape down sides of bowl, 3 to 4 minutes. • In a medium bowl, whisk together flour, salt, and cloves. • In a small bowl, stir together orange juice and vanilla extract. Add flour mixture to butter mixture in thirds, alternating with orange juice mixture, beginning and ending with flour mixture, beating just until combined. Add cranberries and orange zest, beating until incorporated. • Turn out dough onto a lightly floured surface. Divide dough in half, shape each half into a disk, and wrap each disk tightly in plastic wrap. Refrigerate for 1 hour. • Preheat oven to 350°. Line several rimmed baking sheets with parchment paper. • On a lightly floured surface, roll out each dough portion to a ¼-inch thickness. Using a 1¼-inch maple leaf cutter, cut 96 cookies from dough, rerolling scraps as necessary. Place cookies 2 inches apart on prepared baking sheets. •

Bake until cookies are set and lightly golden brown, 8 to 10 minutes. Let cool on wire racks. • In a medium microwave-safe bowl, melt chocolate in microwave oven in 30-second intervals, stirring between •

each interval until smooth. Drizzle chocolate over cooled cookies. Let chocolate set. • Store for up to 1 week at room temperature in an airtight container with layers separated with wax paper. teatimemagazine.com

Preheat oven to 350°. Spray a 6-cup Bundt pan* with baking spray with flour. Line a rimmed baking sheet with parchment paper. • In a small saucepan, melt 1⁄4 cup butter over medium heat. Cook, swirling pan occasionally, until butter turns a medium-brown color and has a nutty aroma, approximately 10 minutes. Remove saucepan from heat, and let cool to room temperature. • Transfer browned butter to a medium bowl. Add pecans and brown sugar, stirring well. Spread pecan mixture in an even layer on prepared baking sheet. • Bake pecans for 8 to 10 minutes. Remove from heat, and let cool to room temperature. • Decrease oven temperature to 325°. • In the bowl of a stand mixer fitted with paddle attachment, beat together remaining 1 cup butter and granulated sugar at medium speed until light and flufy, stopping occasionally to scrape down sides of bowl, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, beating until incorporated. • In a medium bowl, whisk together flour, baking soda, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture, beating at low speed until combined. Add ½ cup browned butter pecans, beating until combined. Spoon batter into prepared pan, filling three-fourths of the way, tapping pan on countertop to level batter and reduce air bubbles. • Bake until a wooden pick inserted near center comes out clean, approximately 75 minutes. • Let cool in pan for 20 minutes. Invert cake onto a wire cooling rack, and let cool completely. • In a medium bowl, whisk together confectioners’ sugar, cream, and cane syrup until smooth. Pour over cooled cake. Sprinkle remaining 1⁄2 cup browned butter pecans over glaze. •

Browned Butter–Pecan Bundt Cake Makes 1 (6-cup) Bundt cake

1 1⁄4 cups unsalted butter, softened, divided 1 cup chopped pecans 2 tablespoons dark brown sugar 2 cups granulated sugar 4 large eggs

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1 teaspoon vanilla extract 2 cups plus 2 tablespoons all-purpose flour ½ teaspoon baking soda ¼ teaspoon kosher salt 1 cup buttermilk ¾ cups confectioners’ sugar ¼ cup plus 2 tablespoons heavy whipping cream 2 tablespoons cane syrup

*We used Nordic Ware 6 Cup Anniversary Cast Bundt Pan.

“We must find the time to stop and thank the people who make a difference in our lives.” —JOHN F. KENNEDY

Set a beautiful table in silver and blue to celebrate Hanukkah, the Festival of Lights, with an array of kosher treats and teas. teatimemagazine.com

Challah Scones Unity Blend Organic Herbal

Arugula, Pecan, Pesto, and Goat Cheese Tea Sandwiches Mushroom-Brie Phyllo Cups Salmon Canapés Evergreen Estate Ceylon Black Tea

Poppyseed Cookies with Grapefruit Glaze Citrus–Caraway Seed Mini Loaf Cakes Apple Tartlets with Brown Sugar Cream Ti Quan Yin Oolong Tea

Tea Pairings by Tealuxe 888-832-5893 • tealuxe.com

“Colorful candles burning bright, each lit on eight very special nights.” —AUTHOR UNKNOWN

Challah Scones Makes 12

2 cups all-purpose flour ¼ cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt ¼ cup cold salted butter, cubed ¾ cup cold heavy whipping cream 2 large egg yolks 1 large egg 1 teaspoon sesame seeds Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. • In a small bowl, combine cold cream and egg yolks, whisking well. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. • Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch fluted round cutter, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet. • In a small bowl, whisk egg. Brush top of scones with egg, and sprinkle with sesame seeds. • Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 14 to 15 minutes. Serve warm. •

Teatime Holidays

Arugula, Pecan, Pesto, and Goat Cheese Tea Sandwiches Makes 12

½ (4-ounce) package fresh baby arugula ½ cup chopped toasted pecans, divided ¼ cup ﬁnely grated Parmesan cheese 1 tablespoon extra-virgin olive oil 1 teaspoon red wine vinegar 1⁄8 teaspoon salt 1⁄8 teaspoon ground black pepper 1⁄8 teaspoon garlic powder 1 (8-ounce) package goat cheese, room temperature 1 (3-ounce) package cream cheese, softened 12 slices honey wheat bread, frozen In the work bowl of a food processor, place arugula, ¼ cup pecans, Parmesan, oil, vinegar, salt, pepper, and garlic powder. Pulse until arugula is finely chopped and ingredients are well blended. • In a medium bowl, beat together goat cheese and cream cheese with a mixer at medium-high speed until well combined. Transfer cheese mixture to a pastry bag fitted with a large open star tip (Wilton #1M). • Using a 1¾-inch round cutter, cut 24 rounds from frozen bread slices, discarding scraps. • Spread a thin layer of pesto onto each bread round. Pipe cheese mixture onto pesto side of 12 bread rounds, and sprinkle with remaining ¼ cup pecans. Top sandwiches with remaining bread rounds, pesto side down. Place on a tray, cover with plastic wrap, and let thaw at room temperature before serving. •

MAKE-AHEAD TIP: Pesto can be made a day in advance. Place pesto in a covered container, coat top of pesto with a thin layer of olive oil, and refrigerate. When ready to use, stir olive oil into pesto. Bread rounds can be cut a day in advance and stored in a resealable

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plastic bag to prevent drying out. Sandwiches can be made a couple of hours in advance, covered with damp paper towels, and refrigerated in a covered container. For best Àavor, let come to room temperature before serving.

Mushroom-Brie Phyllo Cups

Salmon Canapés Makes 12

6 slices pumpernickel bread, frozen 1 (4-ounce) package sliced smoked salmon Mustard-Dill Vinaigrette (recipe follows) Garnish: chopped purple cabbage, capers, lemon curls, fresh dill sprigs Using a 2-inch square cutter, cut 12 squares from frozen bread slices, discarding scraps. Cover with damp paper towels, and let bread thaw slightly, approximately 15 minutes. • Using the same cutter, cut 12 squares from smoked salmon slices, discarding scraps or saving them for another use. • Place a salmon slice on each bread square. Brush salmon with MustardDill Vinaigrette. • Garnish each canapé with cabbage, capers, a lemon curl, and a dill sprig. •

Makes 15

1 tablespoon salted butter 1 (4-ounce) package sliced gourmet blend mushrooms ½ teaspoon Worcestershire sauce ½ teaspoon fresh thyme leaves ¼ teaspoon salt 1⁄8 teaspoon ground black pepper 1 (1.9-ounce) package frozen mini phyllo cups, thawed 1 (7-ounce) package Brie cheese, rind removed and cheese cut into ¾-inch cubes Garnish: fresh thyme sprigs

Mustard-Dill Vinaigrette Makes ¼ cup

Preheat oven to 350°. In a medium sauté pan, melt butter over medium-high heat. Add mushrooms, Worcestershire, thyme leaves, salt, and pepper; cook, reducing heat to medium and stirring occasionally, until tender, 3 to 5 minutes. Remove from heat, and finely chop mushrooms. • Place phyllo cups on a rimmed baking sheet. Place a Brie cube in each phyllo cup. • Bake until cheese melts, approximately 5 minutes. • Divide cooked mushrooms among prepared phyllo cups. • Garnish with a thyme sprig, if desired. Serve immediately. • •

¼ cup extra-virgin olive oil 2 tablespoons snipped fresh dill 2 tablespoons white wine vinegar 1 tablespoon granulated sugar 1 tablespoon Dijon mustard ¼ teaspoon salt ¼ teaspoon ground black pepper In a glass jar with screw-top lid, combine oil, dill, vinegar, sugar, mustard, salt, and pepper. Shake vigorously until emulsified. • Use immediately, or refrigerate for up to 1 day. Let come to room temperature before using, and shake again to blend. •

“We light candles in testament that faith makes miracles possible.” —NACHUM BRAVERMAN

Poppyseed Cookies with Grapefruit Glaze Makes about 30

1 cup salted butter, softened 1 cup granulated sugar 1 large egg ½ teaspoon almond extract ½ teaspoon vanilla extract 3 cups all-purpose flour 3 tablespoons poppy seeds*, divided 1½ teaspoons baking powder ½ teaspoon salt 1½ cups confectioners’ sugar 3 tablespoons grapefruit juice Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. • In a large bowl, beat together butter and granulated sugar with a mixer •

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at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, almond extract, and vanilla extract, beating until incorporated. • In a medium bowl, whisk together flour, 1 tablespoon poppy seeds, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until dough comes together. • Divide dough in half. Place half of dough between 2 sheets of wax paper. Using a rolling pin, roll dough to a ¼-inch thickness. Transfer dough to a rimmed baking sheet, and freeze for 15 minutes. Repeat with remaining dough. • Remove chilled dough from freezer, and place on a lightly floured surface.

Using a 3½-inch Star of David cutter, cut dough, rerolling scraps as necessary. Place cookies 2 inches apart on prepared baking sheets. • Bake cookies until edges are lightly golden brown, approximately 10 minutes. Transfer cookies to wire cooling racks, and let cool completely. • In a medium bowl, whisk together confectioners’ sugar and grapefruit juice until smooth. Brush glaze onto cooled cookies, and sprinkle with remaining 2 tablespoons poppy seeds. Let cookies dry. • Store in an airtight container with layers separated by waxed paper. *We used Whole Blue Poppy Seed from Penzeys (penzeys.com).

Citrus–Caraway Seed Mini Loaf Cakes Makes 3

¾ cup unsalted butter, softened 1 (3-ounce) package cream cheese, softened ¾ cup granulated sugar 3 large eggs ½ teaspoon vanilla extract ¼ teaspoon lemon extract 1½ cups all-purpose flour 1 tablespoon caraway seeds 2 teaspoons orange zest 2 teaspoons lemon zest 1½ teaspoons baking powder ½ teaspoon salt Garnish: confectioners’ sugar Preheat oven to 350°. Spray 3 (6x3¼-inch) mini loaf pans with baking spray with flour. • In a large bowl, beat together butter, cream cheese, and granulated sugar with a mixer at high speed for 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract and lemon extract, beating well. • In a medium bowl, whisk together flour, caraway seeds, orange zest, lemon zest, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide batter among prepared pans. Tap pans on counter to level batter. • Bake until loaves are golden brown and a wooden pick inserted in centers comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Turn out loaves right side up onto wire racks, and let cool completely before wrapping each loaf securely in plastic wrap. • Just before serving, garnish top of loaves with a dusting of confectioners’ sugar, if desired. Slice with a serrated bread knife. •

MAKE-AHEAD TIP: Cakes can be made a week in advance, wrapped securely in plastic wrap, and frozen. Let thaw completely before garnishing with confectioners’ sugar. teatimemagazine.com

Apple Tartlets with Brown Sugar Cream Makes 6

1 (14.1-ounce) package refrigerated piecrusts 6 small to medium red apples, such as Gala or Fuji 2 cups granulated sugar 2 cups water ¼ cup sour cream ¼ cup firmly packed light brown sugar Preheat oven to 450°. Lightly spray 6 (4-inch) removable-bottom tartlet pans with cooking spray. • On a lightly floured surface, unroll piecrusts. Using a 4½-inch round cutter, cut 6 circles from dough. Press dough circles into bottom and up sides of prepared tartlet pans, trimming excess as necessary. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans. Prick bottoms of crusts with a fork. • Place prepared tartlet pans on a rimmed baking sheet. Freeze for 15 minutes. • Bake tartlet shells until lightly golden brown, approximately 7 minutes. Let cool completely in tartlet pans before removing from pans. • Using a sharp knife, cut very thin vertical slices from apples, discarding cores. • In a medium saucepan, combine sugar and 2 cups water. Bring just to a boil, stirring until sugar is dissolved. • Add apple slices to sugar mixture, and cook over low heat just until apples are tender, 3 to 5 minutes. Remove from heat, and let cool completely. • Drain cooked apple slices, reserving syrup. • In a small bowl, stir together sour cream and brown sugar. Spread an even layer of sour cream mixture into each tartlet shell. • Fold an apple slice in half, and then in half again. Place on top of cream mixture in tartlet shell. Add apple slices in this manner until tartlet shells are filled and apples resemble flower petals. • Brush apples with reserved syrup. Serve immediately. •

Teatime Holidays

Wish loved ones Hanukkah Sameach (Happy Hanukkah) with a delightful teatime to conclude this sacred, eight-day holiday. teatimemagazine.com

Apricot-Walnut Scones First Flush Darjeeling Black Tea (2018 Goomtee Organic Muscatel Valley)

Carrot-Apple Soup Shallot-Chard Kugel Cauliﬂower Latkes with Avocado Salad & Smoked Salmon Victorian Afternoon Black Tea

Chocolate Chip & Raisin Challah Bread Pudding Ginger-Fig Rugelach Almond-Coconut Tartlets Extra Fancy Formosa Oolong Tea

Tea Pairings by Mark T. Wendell Tea Company 978-635-9200 • marktwendell.com

Apricot-Walnut Scones Makes 15

2 cups all-purpose flour ¼ cup whole wheat flour 3 tablespoons firmly packed light brown sugar 2½ teaspoons baking powder 1 teaspoon kosher salt 6 tablespoons cold unsalted butter, cubed ½ cup finely chopped dried apricots ¼ cup finely chopped toasted walnuts ¾ cup plus 2 tablespoons cold heavy whipping cream, divided 1 large egg ¼ teaspoon vanilla bean paste Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In large bowl, whisk together both flours, brown sugar, baking powder, •

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and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in apricots and walnuts. • In a small bowl, whisk together ¾ cup cold cream, egg, and vanilla bean paste. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. • Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2¼-inch fluted round cutter, cut 15 scones from dough, rerolling scraps as necessary. Place scones 1 inch apart on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons cream.

Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 15 to 20 minutes. Serve warm. •

RECOMMENDED CONDIMENTS: • Peach-Amaretto Jam • Sweet Mascarpone Spread (recipe follows)

Sweet Mascarpone Spread Makes ½ cup

½ cup confectioners’ sugar ½ cup cold heavy whipping cream 2 ounces mascarpone cheese In a large bowl, beat together all ingredients with a mixer at medium speed until stif peaks form. Serve immediately. •

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Carrot-Apple Soup Makes 8 servings

2 tablespoons unsalted butter 1 cup diced sweet onion 1 teaspoon minced garlic ½ cup thinly sliced celery 1 teaspoon kosher salt ½ teaspoon chopped fresh sage ¼ teaspoon ground red pepper ¼ teaspoon ground black pepper ¼ teaspoon grated fresh ginger 1 (32-ounce) carton vegetable stock 2 cups ﬁnely diced carrot 2 cups ﬁnely diced Honeycrisp apple ¼ cup heavy whipping cream Garnish: celery leaves In a medium Dutch oven, melt butter over medium heat. Add onion and garlic; cook until fragrant, approximately 3 minutes. Add celery, salt, sage, red pepper, black pepper, and ginger; cook, stirring frequently, until celery is translucent, approximately 3 minutes. Add stock, carrot, and apple; bring to a boil. Reduce heat, and simmer for 30 minutes. Add cream, and simmer for 10 minutes. Let cool slightly. • Using a hand-held immersion blender, carefully blend hot soup until smooth. • Garnish individual servings with celery leaves, if desired. Serve immediately. •

MAKE-AHEAD TIP: Soup can be made up to 3 days in advance; stored in a shallow, airtight container; and refrigerate. Reheat gently before serving.

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Shallot-Chard Kugel Makes 18 to 32 servings

10 cups water 4 teaspoons kosher salt, divided 1 (12-ounce) package wide egg noodles ½ cup unsalted butter, softened and divided 1½ cups finely chopped Swiss chard ¼ cup finely chopped shallots ½ cup all-purpose flour 4 cups whole milk, at room temperature 2 large egg yolks ¼ cup grated Parmesan cheese 4 ounces cream cheese, at room temperature ½ teaspoon ground nutmeg ¼ teaspoon ground black pepper Garnish: ground nutmeg and finely minced Swiss chard Preheat oven to 325°. Spray 2 (8-inch) square cake pans with cooking spray. • In a large stockpot, bring 10 cups water and 2 teaspoons salt to a boil over high heat. Add noodles, reduce heat to medium-high, and cook according to package directions until done. Drain, and rinse noodles under cold water. Return cooked noodles to pot, and press plastic wrap onto surface to prevent noodles from drying out. • In a medium sauté pan, melt ¼ cup butter over medium heat. Add chard and shallot; cook, stirring occasionally, until chard begins to wilt and shallots are translucent, approximately 5 minutes. Transfer chard mixture to pot with noodles, covering with plastic wrap. • In a medium saucepan, melt remaining ¼ cup butter over medium heat. Add flour, 2 tablespoons at a time, whisking constantly, and cook until a dough forms and there is a nutty aroma, approximately 8 minutes. Add remaining 2 teaspoons salt, whisking well. Gradually add milk, whisking until mixture becomes smooth. Add egg yolks, whisking for 2 minutes. Turn of heat. Add Parmesan cheese, cream

cheese, nutmeg, and pepper, stirring well. Pour over noodle mixture, stirring until noodles are completely covered. Using an ofset spatula, spread noodle mixture into prepared pans. • Bake until golden brown and a knife inserted in centers comes out clean, approximately 40 minutes. Let cool slightly on wire racks. • Using a sharp knife, trim and discard edges from kugel. Cut kugel into 2-inch squares. • Garnish with nutmeg and minced chard, if desired. Serve warm. MAKE-AHEAD TIP: Kugel can be made up to 3 days in advance, covered, and refrigerated. Reheat, covered with foil, in a 400° oven until warm, approximately 10 minutes, before serving.

Cauliﬂower Latkes with Avocado Salad & Smoked Salmon

•

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processor, pulse half of riced cauliflower until smooth. • In a large bowl, whisk together remaining riced cauliflower, bread crumbs, matzo meal, eggs, cream, baking powder, paprika, garlic salt, pepper, curry, and remaining 1 tablespoon salt. Add processed cauliflower, stirring until combined. • In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 320°. • Using a levered 1-tablespoon scoop, divide cauliflower mixture into 64 (¼-inch) latkes. Working in batches, drop latkes in oil, and fry until golden brown, approximately 2 minutes per side. Using a slotted spoon, remove latkes, and let drain on prepared baking sheets. • Using a sharp knife, cut salmon into 64 (3x1-inch) pieces. • Divide Avocado Salad among latkes. Arrange a salmon piece atop each latke. Serve immediately.

Makes 64

8 cups water 2 tablespoons kosher salt, divided 6 cups riced cauliflower* ¾ cup panko (Japanese bread crumbs) ¾ cup matzo meal 3 large eggs, at room temperature 2 tablespoons heavy whipping cream 1½ teaspoon baking powder ¾ teaspoon paprika ½ teaspoon garlic salt ½ teaspoon ground black pepper 1⁄8 teaspoon red curry powder Peanut oil, for frying 4 ounces thinly sliced smoked salmon Avocado Salad (recipe follows) Line 2 rimmed baking sheets with paper towels; top each with a wire rack. • In a large stockpot, bring 8 cups water and 1 tablespoon salt to a boil over high heat. Add cauliﬂower; cook until very tender, approximately 15 minutes. Drain, and let cool completely. • In the work bowl of a food

*To make riced cauliflower, cut 1 head cauliflower into chunks. Place cauliflower in a food processor, and process until coarsely chopped. MAKE-AHEAD TIP: Store uncooked latkes in an airtight container in the refrigerator for up to a day. Fry just before serving.

Avocado Salad Makes 4 cups

1 ripe avocado, halved 2 teaspoons fresh lime juice 1 teaspoon kosher salt ¼ teaspoon ground black pepper ¼ cup ﬁnely diced cherry tomatoes

•

In a medium bowl, using 2 forks, mash together an avocado half, lime juice, salt, and pepper until smooth. • Using a sharp knife, finely chop remaining avocado half. Add chopped avocado to mashed avocado mixture, stirring well. Add tomatoes, stirring until combined. Serve immediately. •

Chocolate Chip & Raisin Challah Bread Pudding Makes 4 to 8 servings

½ cup half-and-half 1 large egg 2 tablespoons unsalted butter, melted ¼ teaspoon kosher salt 1⁄8 teaspoon vanilla bean paste 1⁄8 teaspoon ground ginger 1⁄8 teaspoon ground cloves 1⁄8 teaspoon ground allspice 2¼ cups diced day-old challah bread ¼ cups semisweet chocolate chips ¼ cup raisins Brown Sugar Glaze (recipe follows) Garnish: navel orange slices Preheat oven to 350°. Spray a 4½inch square cake pan with baking spray with ﬂour. •

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In a large bowl, whisk together half-and-half, egg, melted butter, salt, vanilla bean paste, ginger, cloves, and allspice. Add bread, chocolate chips, and raisins, stirring until combined. Transfer mixture to prepared cake pan. • Bake until pudding is set and golden brown, 18 to 25 minutes. Let cool completely in pan on a wire rack. Cover with plastic wrap, and refrigerate overnight. • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. • Remove bread pudding from cake pan, place on prepared baking sheet, and cover bread pudding with foil. • Bake until bread pudding is warm and chocolate begins to melt, 5 to 8 minutes. Transfer bread pudding to a serving platter. • Drizzle bread pudding with Brown Sugar Glaze. •

Garnish with navel orange slices, if desired. Serve immediately. •

Brown Sugar Glaze Makes ¾ cup

½ cup ﬁrmly packed light brown sugar ¼ cup heavy whipping cream ¼ cup unsalted butter, melted 1⁄8 teaspoon vanilla bean paste 1⁄8 teaspoon ground ginger 1⁄8 teaspoon ground cloves 1⁄8 teaspoon ground allspice In a small saucepan, bring all ingredients to a boil together over mediumhigh heat. Cook for 4 minutes. Remove from heat, and let cool for 10 minutes. Use immediately. •

Ginger-Fig Rugelach Makes 32

1 cup unsalted butter, softened 6 ounces cream cheese, softened ¼ cup granulated sugar ¼ cup sour cream ¼ teaspoon vanilla bean paste 21⁄3 cup all-purpose flour ¼ teaspoon kosher salt 6 tablespoons ginger-fig jam* ½ cup pecans, toasted and finely chopped Garnish: confectioners’ sugar In the bowl of a stand mixer fitted with paddle attachment, beat together butter, cream cheese, and granulated sugar at medium speed until thick and creamy, approximately 3 minutes. Using a rubber spatula, scrape sides of bowl. Add sour cream and vanilla bean paste, beating until combined. • In a medium bowl, whisk together flour and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until a soft dough forms. • Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Divide dough into 4 portions, and shape into disks. Wrap in plastic wrap, and refrigerate for at least 1 hour. • Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper. • Using a rolling pin and working with one dough portion at a time on a lightly floured surface, roll out dough into an 8-inch circle. Using an ofset spatula, spread 1½ tablespoons jam onto each dough circle in a thin, even layer, leaving 1⁄8-inch border around edges. Sprinkle with 2 tablespoons pecans. Using a sharp knife or pizza cutter, cut dough into 8 even wedges (triangles). Starting at base of a wedge, roll up dough firmly and evenly to encase ingredients. Repeat with remaining wedges. Tucking pointed ends of dough under, place rugelach 2 inches apart on prepared baking sheets. Repeat with remaining dough portions, remaining jam, and remaining pecans. •

Bake until rugelach edges are lightly golden brown, 8 to 10 minutes. • Garnish with confectioners’ sugar, if desired. •

*We used Stonewall Kitchen Fig & Ginger Jam, available at stonewallkitchen.com.

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MAKE-AHEAD TIP: Tartlets can be made up to 2 days in advance, stored in an airtight container, and refrigerated until ready to use.

Almond Tartlet Shells Makes 16

1¼ cup all-purpose flour ½ cup sliced almonds, toasted and cooled ¼ teaspoon kosher salt ½ cup cold unsalted butter, cubed ¼ cup plus 2 tablespoons cold whole buttermilk In the work bowl of a food processor, pulse together flour, almonds, and salt. Add cold butter, and pulse until it resembles coarse crumbs. With processor running, gradually add buttermilk, pulsing until a dough forms. • Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes. • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • Using a rolling pin, roll out dough onto a lightly floured surface to a ¼-inch thickness. Using a sharp knife, cut dough into 16 (5x3-inch) rectangles, rerolling scraps once. • Press dough into 16 (4¾x2x½-inch) fluted barquette-shaped tartlet pans*, trimming excess. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans. Using a fork, prick bottom of dough in tartlet pans. Place tartlet pans on prepared baking sheet. Freeze for 20 minutes. • Bake until tartlet shells are lightly browned, approximately 10 minutes. Let cool completely. Remove shells from pans, and store in an airtight container until ready to use. •

Almond-Coconut Tartlets Makes 16

¼ cup granulated sugar 1½ tablespoons cornstarch 1⁄8 teaspoon kosher salt ½ cup whole milk ½ cup unsweetened full-fat coconut milk 2 large egg yolks, at room temperature ¼ teaspoon vanilla bean paste ½ cup sweetened flaked coconut, toasted Almond Tartlet Shells (recipe follows) ½ cup cold heavy whipping cream ¼ cup confectioners’ sugar Garnish: toasted sweetened flaked coconut and sliced almonds Line a large baking sheet with plastic wrap. • In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Add whole milk, coconut milk, eggs yolks, and vanilla bean paste, stirring well. Cook over medium heat, •

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stirring constantly, until thickened, approximately 10 minutes. Remove from heat. Add coconut, stirring well. • Pour hot coconut pastry cream into prepared baking sheet. Top with another piece of plastic wrap, letting plastic wrap rest on surface of pastry cream. Refrigerate for at least 2 hours or overnight. • Divide pastry cream among Almond Tartlet Shells. Using a small ofset spatula, smooth pastry cream surface. • In the bowl of a stand mixer fitted with whisk attachment, beat together cold cream and confectioners’ sugar at medium-high speed until stif peaks form. Transfer sweetened whipped cream to a piping bag fitted with a small open-star tip (Ateco #822). Pipe sweetened cream onto tartlets*. • Sprinkle with coconut and almonds, if desired. Serve cold. *For a festive look, pipe 9 rosettes of sweetened cream onto each tartlet to resemble a menorah, making the ﬁfth rosette larger or taller than the others.

*We used KitchenCraft Paul Hollywood Sets of 4 Non-Stick Mini Fluted Tart Tins, available at amazon.co.uk.

Silver, white, and everything bright makes for a charming wintry table. Serve guests a hearty tea menu to warm them from the cold. teatimemagazine.com

Hazelnut-Allspice Scones Spiced Mulled Wine Black Tea

Creamy Potato-Leek Soup Winter White Slaw in Phyllo Cups Ham, Havarti, and Pear Tea Sandwiches Ceylon Highlands Black Tea

Snowﬂake Petits Fours Orange Cream Tartlets Pineapple Snowﬂake Linzer Cookies Winter Wonderland Rooibos

Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com

Hazelnut-Allspice Scones Makes 16

2 cups all-purpose flour 1⁄3 cup granulated sugar 2 teaspoons baking powder 1½ teaspoons ground allspice ½ teaspoon salt ¼ cup cold salted butter, cubed ½ cup chopped toasted hazelnuts 1 cup plus 1 tablespoon cold heavy whipping cream, divided ½ teaspoon vanilla extract Garnish: confectioners’ sugar, chopped toasted hazelnuts Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, granulated sugar, baking powder, allspice, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add hazelnuts, stirring to combine. • In a small bowl, stir together 1 cup cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. • Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2½-inch triangle cutter, cut 16 scones from dough. Place scones on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cold cream. • Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. • Garnish with confectioners’ sugar and hazelnuts, if desired. Serve warm. •

Teatime Holidays

“Sleigh bells ring. Are you listening? In the lane snow Is glistening. A beautiful sight, We’re happy tonight Walking in a Winter Wonderland.” —RICHARD B. SMITH

Creamy Potato-Leek Soup Makes 8 servings

3 tablespoons salted butter ½ cup sliced leeks (white parts only) 5 cups cubed peeled russet potatoes 1 (32-ounce) carton chicken stock ½ teaspoon salt 1 cup whole milk 1⁄3 cup heavy whipping cream Garnish: sour cream, ground black pepper, chopped fresh chives In a large saucepan, melt butter over medium-high heat. Add leeks, and reduce heat to low. Cook, stirring occasionally, until leeks are tender, approximately 10 minutes. • Add potatoes, chicken stock, and salt; bring to a boil. Reduce heat so potatoes boil gently. Cook until potatoes are very tender, approximately 15 minutes. Remove from heat, and add milk and cream. • Using an immersion blender, purée mixture until smooth and creamy. • Serve warm, reheating gently over low heat, if needed. Garnish with sour cream, pepper, and chives, if desired. •

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Winter White Slaw in Phyllo Cups Makes 30

2 cups finely chopped Napa cabbage 1⁄3 cup finely chopped radish ¼ cup finely chopped celery Dilled Buttermilk Dressing (recipe follows) 30 frozen mini phyllo cups, thawed In a medium bowl, combine cabbage, radish, and celery, tossing to blend. Add enough Dilled Buttermilk Dressing to moisten slaw. Divide slaw among phyllo cups. Serve immediately. •

Dilled Buttermilk Dressing Makes ¾ cup

½ cup mayonnaise 3 tablespoons whole buttermilk 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley 1 tablespoon chopped green onion (green parts only) ¼ teaspoon salt ¼ teaspoon ground black pepper In a small bowl, whisk together all ingredients until combined. Cover and refrigerate for up to 1 day. •

Ham, Havarti, and Pear Tea Sandwiches Makes 8

8 slices white sandwich bread, frozen 8 thin slices Havarti cheese 8 thin slices smoked ham Mustard Aïoli (recipe follows) 8 leaves green leaf lettuce 8 thin slices Anjou pear Using a 2-inch square cutter, cut 16 squares from frozen bread. To let thaw and prevent drying out, store bread squares in a resealable plastic bag, or cover with damp paper towels. • Using the same cutter, cut 8 squares from cheese. •

Fold ham in half, then in half again to form a triangle. • Spread a layer of Mustard Aïoli onto each bread square. On aïoli side of 8 bread squares, layer a lettuce leaf, a cheese square, a ham triangle, and a pear slice. Top each with remaining bread squares, aïoli side down. Secure each sandwich with a decorative pick, if desired. Serve immediately.

Mustard Aïoli

•

Makes ¼ cup

¼ cup mayonnaise ½ teaspoon Dijon mustard In a small bowl, stir together mayonnaise and mustard. •

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SnowÀake Petits Fours Makes about 60

½ cup unsalted butter, softened 1¼ cups granulated sugar, divided ½ teaspoon vanilla extract ¼ teaspoon almond extract 2 cups cake flour 1 tablespoon baking powder ½ teaspoon salt ¾ cup whole milk 6 large egg whites, room temperature Vanilla Glaze (recipe follows) Snowflake Buttercream (recipe follows)

with fork), quickly dip cake squares into warm Vanilla Glaze, scraping of excess on edge of pan. (If glaze hardens, warm over very low heat and add 1 or 2 teaspoons very hot water, if needed.) Return petit fours to wire rack, and let dry completely. • Place Snowflake Buttercream in a pastry bag fitted with a small drop flower tip (Wilton #224), and pipe a snowflake on top of each petit four. • Place petits fours in a covered container, and refrigerate until needed.

Vanilla Glaze Makes 3 cups

Preheat oven to 350°. Spray a 15¼x10¼-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray pan again. • In a large bowl, beat together butter and 1 cup sugar with a mixer at medium speed until flufy, 3 to 4 minutes, stopping to scrape sides of bowl. Add vanilla extract and almond extract, beating to combine. • In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition. • In a medium bowl, beat egg whites with a mixer at high speed until foamy. Slowly add remaining ¼ cup sugar, beating until soft peaks form. Add egg white mixture to batter, folding to combine. Pour batter into prepared pan, smoothing top lightly to level. • Bake until edges of cake are golden brown and a wooden pick inserted in center comes out clean, 14 to 16 minutes. Let cool completely in pan. • Wrap pan securely in plastic wrap, and let stand for at least 8 hours so cake will be easier to work with. • Using a 1¼-inch square cutter, cut as many shapes as possible from cake. Place cake squares on a wire rack. • Working with one cake square at a time sitting on a fork (not stuck •

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3 cups granulated sugar 1½ cups hot water ¼ teaspoon cream of tartar 2 cups sifted confectioners’ sugar 1 teaspoon vanilla extract In a medium saucepan, bring granulated sugar, 1½ cups water, and cream of tartar to a boil over medium-high heat. Cook, whisking occasionally, until sugar is dissolved and mixture registers 226° on a candy thermometer and looks thin and syrupy. Remove from heat, and let cool until slightly warm (110°). • Add confectioners’ sugar and vanilla extract, whisking until mixture is smooth. (Add additional confectioners’ sugar, if needed, to reach desired consistency.) Use immediately. •

SnowÀake Buttercream Makes 1 cup

2 cups confectioners’ sugar ½ cup unsalted butter, softened 1 tablespoon plus 1 teaspoon whole milk ¼ teaspoon salt In a medium bowl, beat together all ingredients with a mixer at high speed until smooth and creamy. Use immediately. •

Orange Cream Tartlets Makes 12

4 large egg yolks 1½ cups granulated sugar 1 cup water ½ cup cornstarch ¼ teaspoon salt 2 tablespoons unsalted butter 1 tablespoon orange zest 1 cup fresh orange juice 1 tablespoon lemon zest 12 (3.15-inch) shortbread tartlet shells*, or Tartlet Shells (recipe follows) 1½ cups cold heavy whipping cream 3 tablespoons confectioners’ sugar Garnish: orange zest In a medium bowl, whisk egg yolks until well combined. • In a medium saucepan, whisk together granulated sugar, 1 cup water, cornstarch, and salt. Bring to a boil over medium-high heat, stirring frequently. Boil for 1 minute, and remove from heat. • Whisking constantly, add hot sugar mixture, ¼ cup at a time, to egg yolks, until half of sugar mixture is used. Add egg mixture to remaining sugar mixture in pan, and cook over low heat for 1 minute, stirring constantly. Remove from heat, and add butter, orange zest, orange juice, and lemon zest, stirring to combine. Let mixture cool slightly. Transfer orange cream to a bowl. Place a piece of plastic wrap directly onto surface of orange cream to prevent a skin from forming. Refrigerate until cold, approximately 4 hours. • Divide cold orange cream among tartlet shells. • In a small deep bowl, beat together cream and confectioners’ sugar with a mixer at high speed until soft peaks form. Top tartlets with whipped cream. Garnish with orange zest, if desired. Serve within 1 hour. •

*We used Clearbrook Farms.

Tartlet Shells Makes 12

3 cups all-purpose flour 1⁄2 cup granulated sugar ¼ cup confectioners’ sugar 1⁄2 teaspoon salt 11⁄4 cups very cold unsalted butter, cut into cubes 2 tablespoons very cold water 2 tablespoons unsalted butter, softened Spray 12 (3½-inch) tartlet pans* lightly with baking spray. Place tartlet pans on a rimmed baking sheet. • In the work bowl of a food processor, combine flour, granulated sugar, confectioners’ sugar, and salt, pulsing to blend. Add cold butter, pulsing until it resembles peas. Add 2 tablespoons very cold water, pulsing until a dough forms. • Turn out dough onto a lightly floured surface, and shape into a disc. Wrap dough securely in plastic wrap, and refrigerate for at least 30 minutes. • Preheat oven to 375°. • Unwrap and place dough on a lightly floured surface. Using a rolling pin, roll dough to a ¼-inch thickness. Using a 4½-inch round cutter, cut 12 rounds from dough, rerolling scraps once. Being careful not to stretch dough, center a dough round atop each prepared tartlet pan. Lightly press dough rounds into bottoms of tartlet pans, and stand dough up against sides of pans. Using a rolling pin, roll over tops of tartlet pans to trim excess dough. Using large end of a chopstick, press dough into indentations in sides of tartlet pans. Place tartlet pans in freezer for 15 minutes. • Coat a 9x12-inch piece of foil with softened butter. Cut foil into 12 (3-inch) squares. Place a foil square, butter side down, in center of each prepared tartlet pan, and place ceramic pie weights or dried beans atop each foil square. • Bake for 10 minutes. •

Carefully remove pie weights and foil. Using a fork, prick bottoms of tartlet shells. • Bake until light golden brown, approximately 15 minutes. Let cool completely before carefully removing tartlet shells from pans. •

Use immediately, or store at room temperature in an airtight container for up to a day. *We used Gobel 3.5-inch nonstick tartlet pans, available from Sur la Table, 800-243-0852, surlatable.com.

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Pineapple SnowÀake Linzer Cookies Makes about 20

1 cup unsalted butter 1¼ cups granulated sugar 2½ teaspoons vanilla extract 2 large eggs 3¼ cups all-purpose flour ½ teaspoon salt ¼ teaspoon baking powder ¾ cup pineapple preserves Garnish: confectioners’ sugar In a large bowl, beat together butter, sugar, and vanilla extract with a mixer at medium speed until flufy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. • In a medium bowl, whisk together flour, salt, and baking powder. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate overnight. • Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. • On a lightly floured surface, roll out a dough disk to a ¼-inch thickness or less. Using snowflake cutter (3½-inchwide for large; 2-inch-wide for small), cut dough, rerolling scraps as necessary. (If dough gets too warm to work with, wrap tightly in plastic wrap, and refrigerate again.) Repeat with remaining dough disk. • Place cookies 2 inches apart on prepared baking sheets. Using a ¾-inch round cutter, cut centers from half of larger cookies. • Bake cookies until set and lightly browned, 7 to 9 minutes. Transfer cookies to wire racks, and let cool completely. • Spread pineapple preserves onto flat side of whole cookies and half of smaller cookies. • Lightly dust top of remaining cookies with confectioners’ sugar. Place on top of jam-spread cookies to create sandwich cookies. •

Teatime Holidays

For a very merry tea party, set your table with stags and greenery in a stunning seasonal centerpiece. teatimemagazine.com

Roasted Pear, Cardamom & Almond Scones Wild Yeti Nepali Oolong Tea

Cherry–Short Rib Crostini Herbed Mushroom & Buckwheat Canapés Spinach & Artichoke Potato Cups Nilgiri Frost Black Tea

White Chocolate & Pomegranate Cheesecakes Chocolate-Chestnut Mousse Cakes Coconut, Honey & Lime French Macarons Jolly Gloriana Black Decaf Tea

Tea Pairings by Global Tea Mart 844-208-2337 • globalteamart.com

Arrange oven racks so top rack is closer to broiler and second rack is in center of oven. Place a large sheet of foil on top rack. (Foil should cover rack.) Preheat oven to 400°. Line 2 baking sheets with parchment paper. • Place diced pears on one prepared baking sheet. • Roast pears for 20 minutes on lower rack. Let cool completely on a wire rack. • Increase oven temperature to 425°. • In the work bowl of a food processor, pulse together flour, granulated sugar, baking powder, salt, and cardamom until combined. Add cold butter, and pulse until mixture resembles coarse crumbs. Transfer mixture to a large bowl. Add roasted pears and 1 cup half-and-half, folding in until mixture is combined and evenly moist. (If dough seems dry, add more half-andhalf, 1 tablespoon at a time.) • Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch fluted square cutter, cut 12 scones from dough, rerolling scraps once. Place scones ½ inch apart on remaining prepared baking sheet. • In a small bowl, whisk egg. Brush tops of scones with egg. • In a medium bowl, stir together sliced almonds, brown sugar, and honey. Spoon almond mixture on top of scones, dividing evenly. • Place baking sheet on lower rack, ensuring foil on top rack completely covers scones. (This will prevent excess browning of almond topping.) • Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 8 to 10 minutes. •

Roasted Pear, Cardamom & Almond Scones Makes 12

2½ cups diced peeled Bartlett pears 3 cups all-purpose flour ¼ cup granulated sugar 1 tablespoon baking powder 2 teaspoons kosher salt ½ teaspoon ground cardamom

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5 tablespoons cold unsalted butter, cubed 1 cup plus 2 tablespoons half-andhalf, divided 1 large egg ½ cup sliced almonds 2 tablespoons ﬁrmly packed light brown sugar 2 teaspoons honey

RECOMMENDED CONDIMENT: • Devonshire Cream

Cherry–Short Rib Crostini

Herbed Mushroom & Buckwheat Canapés

Makes 30

½ cup dried sour cherries ½ cup water 1 tablespoon fresh lemon juice 2 tablespoons unsalted butter 1 cup ﬁnely diced onion 2 cups plus 2 tablespoons dry red wine, divided 1 pound boneless chuck short ribs, diced 2 cloves garlic, crushed 2 tablespoons olive oil 30 French bread crostini Garnish: watercress In a small saucepan, stir together cherries, ½ cup water, and lemon juice. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat. • In a medium saucepan, melt butter over medium heat. Add onion; cook until caramelized, approximately 45 minutes, stirring occasionally. Remove from heat. Stir in 2 tablespoons red wine, scraping browned bits from bottom of pan. • Add caramelized onion to cherry mixture, stirring to combine. Transfer mixture to a heatproof bowl, and let cool to room temperature. • In a medium bowl, stir together short ribs, garlic, and remaining 2 cups red wine. Cover and refrigerate for at least 30 minutes. • Remove short ribs from marinade, and pat dry with paper towels. In a medium sauté pan, heat oil over medium-high heat. Add short rib mixture; cook until meat has browned completely, 5 to 8 minutes. Remove from heat. • Divide cherry-onion mixture and short ribs among crostini. • Garnish with watercress, if desired. Serve immediately. •

MAKE-AHEAD TIP: Cherry-onion mixture can be made 3 days in advance, stored in an airtight container, and refrigerated. Let come to room temperature before using.

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3 tablespoons extra-virgin olive oil, divided ¼ cup finely diced sweet onion 1 teaspoon minced garlic ¼ teaspoon kosher salt ¼ teaspoon ground black pepper 2 cups thinly sliced fresh mushrooms 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh mint 1 teaspoon finely chopped fresh tarragon ½ cup blue cheese ¼ cup whole-milk ricotta cheese Buckwheat Crackers (recipe follows) Garnish: fresh thyme sprigs In a medium sauté pan, heat 1 tablespoon oil over medium-high heat. Add onion, garlic, salt, and pepper; cook until onion is translucent. Transfer onion mixture to a heatproof bowl. • Add remaining 2 tablespoons oil to pan, and heat over medium-high heat. Add mushrooms; cook until fragrant, approximately 3 minutes. Add thyme, mint, tarragon, and onion mixture; cook for 2 minutes. Transfer mushroom mixture to a heatproof bowl. Let cool to room temperature. • In a medium bowl, beat together blue cheese and ricotta cheese with a mixer at low speed until combined. • Divide cheese mixture and mushroom mixture among Buckwheat Crackers. • Garnish each canapé with a fresh thyme sprig, if desired. Serve immediately. •

Buckwheat Crackers Makes 30

2⁄3 cup all-purpose flour 1⁄8 cup buckwheat flour 1 teaspoon flaked sea salt, divided 2 tablespoons cold unsalted butter, cubed 1⁄3 cup plus 2 teaspoons heavy whipping cream 2 tablespoons olive oil

Preheat oven to 375°. Line 2 baking sheets with parchment paper. • In a large bowl, whisk together allpurpose flour, buckwheat flour, and ¼ teaspoon salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles fine crumbs. Add cream, stirring until dough comes together. • Turn out dough onto a lightly floured surface, and gently knead for approximately 1 minute. Shape dough into a disk, and wrap in plastic wrap. Let stand at room temperature for 30 minutes. • Turn out dough onto a lightly floured surface. Using a rolling pin, roll dough into a 16x8-inch rectangle. (Dough should be very thin.) Using a fork, poke holes evenly across surface of dough. Using a sharp knife, cut dough into 30 (2½x1½-inch) rectangles. Place rectangles on prepared baking sheets. Brush tops of rectangles with oil, and sprinkle with remaining ¾ teaspoon salt. • Bake until crackers are crisp, 10 to 12 minutes. Transfer to a wire rack, and let cool completely. •

MAKE-AHEAD TIP: Crackers can be made up to 2 days in advance and stored in an airtight container at room temperature.

Spinach & Artichoke Potato Cups Makes 30

1 large russet potato 1 tablespoon olive oil 2 cloves garlic, minced 2 cups fresh baby spinach ½ cup canned artichoke hearts, drained and sliced ½ teaspoon kosher salt ½ teaspoon ground black pepper ¼ teaspoon rubbed sage Preheat oven to 400°. Spray 30 wells of 2 (20-well) mini muin pans* with cooking spray. • Using a mandoline, cut 30 thin slices from short end of potato. Arrange slices over wells of prepared muin pans. •

Bake until potato slices are pliable, approximately 15 minutes. Press potato slices into wells so they conform to well shapes. Bake until crisp, approximately 15 minutes more. Let cool completely in muin pans before removing. •

In a large sauté pan, heat oil over medium heat. Add garlic; cook until fragrant, approximately 3 minutes. Add spinach, artichoke hearts, salt, pepper, and sage; cook until spinach wilts, 6 to 8 minutes. •

Divide spinach mixture among potato cups. Serve immediately. •

* We used Trudeau Maison Structure 20-well Pro Mini Muffin Pan.

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White Chocolate & Pomegranate Cheesecakes Makes 12

¾ cup plus 1⁄3 cup white chocolate morsels, divided 1 cup roasted salted pistachios, chopped 12 ounces cream cheese, softened ¾ cup granulated sugar 3 large eggs 1 tablespoon cornstarch 1 teaspoon vanilla bean extract ½ cup sour cream Pomegranate Jam (recipe follows) Garnish: pomegranate arils, fresh mint leaves Line a baking sheet with a silicone baking mat. • In a small microwave-safe bowl, melt 3⁄4 cup white chocolate in microwave oven on high in 20-second intervals, stirring between each, until smooth. Add chopped pistachios, stirring well. Spread mixture on mat in prepared baking sheet. Top with a piece of parchment paper. Using a rolling pin, roll white chocolate mixture to a smooth, even surface. Using a 2½-inch round cutter, cut 12 rounds in white chocolate, but do not remove from baking sheet. Refrigerate until firm. Remove rounds from baking sheet, discarding excess white chocolate, and store rounds in an airtight container and refrigerate until ready to use. • Arrange oven racks so top rack is closer to broiler and second rack is in center of oven. Place a large sheet of foil on top rack. (Foil should cover rack.) Preheat oven to 300°. Spray a 12-well removable-bottom mini cheesecake pan with cooking spray. Wrap bottom of cheesecake pan well with foil. • In another small microwave-safe bowl, melt remaining 1⁄3 cup white chocolate in microwave oven on high in 20-second intervals, stirring between each, until smooth. • In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar •

until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add cornstarch and vanilla extract, beating until combined. Add sour cream, beating until ﬂufy. Add melted white chocolate, beating until incorporated. • Spoon 2 tablespoons batter into each well of prepared pan. Spoon ½ teaspoon Pomegranate Jam in centers of batter in wells. Fill wells with remaining batter, covering jam. Place cheesecake pan in a roasting pan. Place roasting pan on center oven rack. Carefully fill roasting pan halfway with water, approximately 3 cups. • Bake until a wooden pick inserted in centers comes out clean, approximately 1½ hours. Turn oven of, and leave cheesecakes in oven with door closed for 2 hours. Remove from oven, and remove cheesecake pan from roasting pan. Gently run a thin knife around each cheesecake to release sides from pan. Refrigerate cheesecakes in pan for 24 hours.

Carefully remove chilled cheesecakes from pan by pushing up on bottom disk. Using an ofset spatula, remove each cheesecake from metal disk, and place cheesecake atop a white chocolate round. • Transfer remaining Pomegranate Jam to a small piping bag fitted with a small round tip (Wilton #2). Pipe jam in a decorative fashion on top of cheesecakes. • Garnish with pomegranate arils and mint, if desired. Serve immediately. •

Pomegranate Jam Makes 1 cup

¾ cup pomegranate juice ¼ cup granulated sugar 1 tablespoon fresh lemon juice 2 teaspoons cornstarch In a medium saucepan, bring all ingredients to a boil together over medium heat. Cook, whisking constantly, until mixture is translucent, approximately 2 minutes. •

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Refrigerate cake until mousse is set, approximately 15 minutes. • Place remaining cake square atop mousse layer. Spread with remaining chestnut cream. Top with 2 cups Milk Chocolate Mousse. Freeze for 24 hours. • Heat the blade of a sharp knife in hot water, and wipe dry. Run knife along edges of cake in pan to loosen. Remove cake from pan by lifting with excess parchment. Sift dark cocoa powder on top of cake. • Using a sharp knife, cut cake into squares. • Freeze until ready to serve.

Chocolate-Chestnut Mousse Cakes Makes 25 to 36 squares

11⁄8 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract ½ cup canola oil ¼ cup mayonnaise 11⁄8 cups all-purpose flour 2⁄3 cup cocoa powder 2 teaspoons baking soda ¼ teaspoon kosher salt 1⁄2 cup heavy whipping cream ¼ cup milk chocolate melting wafers 1½ cups chestnut cream* Milk Chocolate Mousse (recipe follows) ¼ cup unsweetened dark cocoa powder Preheat oven to 350°. Spray a 18x12x1-inch rimmed baking sheet with baking spray with flour. Line pan with parchment paper. • In the bowl of a stand mixer fitted with the whisk attachment, beat together sugar, eggs, and vanilla extract at medium-high speed until light and flufy, approximately 3 minutes. Gradually add oil, and beat for 2 minutes. Add mayonnaise, beating until incorporated, approximately 2 minutes. • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixer at low speed, gradually •

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add ﬂour mixture to sugar mixture alternately with cream, beginning and ending with ﬂour mixture, beating just until combined after each addition. Pour batter into prepared pan. • Bake until a wooden pick inserted in center of cake comes out clean, 15 to 20 minutes. Let cool completely on a wire rack. • Once cooled, wrap sheet pan in plastic wrap, and freeze until firm, approximately 90 minutes. • Place a 16x8-inch piece of parchment paper in bottom of an 8x8x2inch pan, allowing excess parchment to extend over sides of pan. In the same manner, place another 16x8inch piece of parchment paper in opposite direction in pan. • Remove frozen cake from sheet pan. • Using a large sharp knife, cut 2 (8x8-inch) squares from frozen cake, discarding scraps. • In a microwave-safe bowl, melt milk chocolate melting wafers in microwave on high in 30-second intervals, stirring between each, until smooth. • Using an ofset spatula, spread an even layer of melted chocolate onto bottom of a frozen cake square. Let chocolate set, approximately 2 minutes. • Place chocolate-coated cake square in prepared pan, chocolate side down. • Using an ofset spatula, spread ¾ cup chestnut cream onto cake square. Spread 2 cups Milk Chocolate Mousse in an even layer over chestnut cream.

*We used St. Dalfour Gourmet Chestnut Spread, which can be purchased at amazon.com. EDITOR’S NOTE: Plan ahead! This cake requires 48 hours in the freezer.

Milk Chocolate Mousse Makes 4 cups

2 cups cold heavy whipping cream, divided 2¾ cup milk chocolate morsels ½ cup milk 3 large egg yolks 1½ tablespoons granulated sugar 2½ teaspoons unflavored gelatin In the bowl of a stand mixer fitted with the whisk attachment, beat 1½ cups cream at medium-high speed until soft peaks form. Refrigerate until ready to use. • Place milk chocolate morsels in a large heatproof bowl. • In a small saucepan, bring milk and remaining ½ cup cream to a simmer over medium heat. • In a small heatproof bowl, whisk together egg yolks, sugar, and gelatin. Gradually add half of hot milk mixture to egg mixture, whisking constantly. Return mixture to saucepan, and cook, stirring constantly, until a candy thermometer registers 180°. Pour hot mixture over chocolate morsels; whisk until completely smooth. • Fold chilled whipped cream into hot chocolate mixture. Use immediately. •

ature for 45 to 60 minutes before baking to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to finger.) • Preheat oven to 300°. • Bake until firm to the touch, 10 to 15 minutes. Let cool completely on pans. • Wrap cookies in plastic wrap in groups of 4 to 6, place in an airtight container, and refrigerate until ready to fill and serve, up to 3 days. • Place Honey-Lime Filling in a piping bag fitted with a medium round tip (Wilton #12). Pipe filling in a circle onto ﬂat side of 24 cookies. Spoon ¼ teaspoon honey in center of filling. Place remaining cookies, ﬂat side down, on top of filling to make 24 sandwich cookies. Serve immediately. MAKE-AHEAD TIP: Macarons can be assembled a day in advance, stored in an airtight container, and refrigerated until ready to use. Let come to room temperature before serving.

Honey-Lime Filling

Coconut, Honey & Lime French Macarons Makes 24

1½ cups plus 1 tablespoon almond flour 1¼ cups confectioners’ sugar 4 large egg whites, at room temperature, divided 1⁄8 teaspoon kosher salt ¾ cup granulated sugar ¼ cup water ¼ cup flaked coconut Honey-Lime Filling (recipe follows) 3 tablespoons honey Line several rimmed baking sheets with parchment paper. Using a pencil, draw 48 (1-inch) circles 2 inches apart on parchment; turn parchment paper over. • In a large bowl, sift together almond ﬂour and confectioners’ sugar. Fold in 2 egg whites just until a sticky paste forms. Cover with a piece of plastic wrap, pressing wrap directly onto •

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surface of mixture. Cover bowl with plastic wrap. • In the bowl of a stand mixer fitted with the whisk attachment, beat together salt and remaining 2 egg whites at medium-high speed until frothy. • In a small saucepan, stir together granulated sugar and ¼ cup water. Heat over high heat until a candy thermometer registers 246°. Transfer to a heatproof liquid-measuring cup, and let cool for 1 minute. • Gradually add hot syrup to egg white mixture, beating at high speed until stif peaks forms. • Using a large spatula, fold egg white mixture into almond mixture in 3 additions until batter falls in thick ribbons. • Transfer batter to a piping bag fitted with a medium round tip (Wilton #12). Pipe batter onto drawn circles on prepared baking sheets. Tap baking sheets vigorously on counter 5 to 7 times to release air bubbles. Sprinkle batter with coconut. Let stand at room temper-

Makes 2 cups

¼ cup plus 1 teaspoon unsalted butter, softened 1¾ cup confectioners’ sugar, divided ¼ cup plus 1 teaspoon all-vegetable shortening, softened 2 tablespoons milk 1 tablespoon honey 2 teaspoons lime zest 1 teaspoon fresh lime juice In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and ¾ cup plus 2 tablespoons confectioners’ sugar at medium speed until ﬂufy, 3 to 4 minutes, stopping to scrape sides of bowl. Add shortening and remaining ¾ cup plus 2 tablespoons confectioners’ sugar, beating until incorporated. • Switch to the whisk attachment, and beat mixture at medium speed until light and ﬂufy. Add milk and remaining ingredients, beating until combined. Use immediately. •

“Christmas is a day of meaning and traditions, a special day spent in the warm circle of family and friends.” —MARGARET THATCHER

On Christmas Eve, celebrate Santaâ&#x20AC;&#x2122;s arrival with a casual, yet festive, afternoon tea that is perfect for children of all ages. teatimemagazine.com

Gingerbread Scones Eggnog Blend Tea

Herbed Wreath Canapés Curried Mango Chutney–Cream Cheese Tea Sandwiches Pickle-and-Olive Ham Salad Tea Sandwiches High Country Tea

Red Velvet Swirl Brownies Christmas Tree Meringues Chocolate-Cherry Candy Cups Cranberry Chai

Tea Pairings by Trail Lodge Tea 314-680-3015 • traillodgetea.com

Gingerbread Scones Makes 12

2 cups all-purpose flour ¼ cup firmly packed light brown sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 1½ teaspoons ground ginger 1¼ teaspoons ground cinnamon ½ teaspoon salt 1⁄8 teaspoon ground cloves 1⁄8 teaspoon ground nutmeg 1⁄8 teaspoon ground black pepper ¼ cup cold unsalted butter, cubed ½ cup cold heavy whipping cream 1⁄3 cup molasses ¾ teaspoon vanilla extract Garnish: granulated sugar Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, ginger, cinnamon, salt, cloves, nutmeg, and pepper. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. • In a small bowl, stir together cream, molasses, and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. • Turn out dough onto a lightly floured* surface, and knead gently 3 to 4 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 2½-inch fluted round cutter, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet. • Garnish with a sprinkle of granulated sugar, if desired. • Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 20 minutes. •

*For scones to retain their brown gingerbread color after baking, whisk dusting ﬂour with cocoa powder.

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Herbed Wreath Canapés Makes 10

10 slices firm white sandwich bread, frozen ¼ cup mayonnaise ½ teaspoon lemon zest ½ teaspoon fresh lemon juice 1⁄8 teaspoon salt 1⁄8 teaspoon ground black pepper 2⁄3 cup finely chopped fresh parsley 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped grape tomatoes Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • Using a 2½-inch fluted round cutter, cut 10 rounds from frozen bread slices. Using a ½-inch fluted round cutter, cut centers from each round to make wreath shapes. Place on prepared baking sheet. • Bake until bread is lightly golden brown, 5 to 7 minutes, turning halfway through. (Bread should be firm and crispy.) Let cool completely. • Store in a resealable plastic bag until needed. • In a small bowl, stir together mayonnaise, lemon zest, lemon juice, salt, and pepper. Spread mixture onto each toasted bread wreath. Sprinkle generously with parsley and chives to cover bread completely. Decorate herb layer with tomato pieces. •

Curried Mango Chutney–Cream Cheese Tea Sandwiches Makes 10

2 (8-ounce) packages cream cheese, softened 6 tablespoons mango chutney* 1 teaspoon curry powder ¼ cup ﬁnely chopped toasted pecans 20 very thin slices whole wheat bread Garnish: dried currants

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In a medium bowl, beat together cream cheese, mango chutney, and curry powder with a mixer at medium speed until combined and smooth. Add pecans, stirring to combine. • Spread a thick, even layer of cream cheese mixture onto 10 slices of bread. Top each with another bread slice. Place in an airtight container with layers separated by wax paper. Freeze until very firm. Sandwiches can be made and frozen a day in advance. • Using a 3-inch gingerbread cutter, cut 10 shapes from frozen sandwiches, discarding crusts. Place on a tray, cover with plastic wrap, and let thaw at room temperature before serving. • Just before serving, garnish each sandwich with three currants, if desired. •

*We used Major Grey’s Mango Chutney.

Pickle-and-Olive Ham Salad Tea Sandwiches Makes 9

2 cups chopped smoked ham* ½ cup mayonnaise 3 tablespoons ﬁnely chopped pimiento-stufed olives 2 tablespoons sweet pickle relish 1 tablespoon spicy brown mustard 1⁄8 teaspoon ground black pepper 9 very thin slices white sandwich bread Garnish: fresh baby arugula In the work bowl of a food processor, pulse ham until very finely chopped. Transfer ham to a medium bowl, and add mayonnaise, olives, pickle relish, mustard, and pepper, stirring until combined. Cover and refrigerate for at least 4 hours and up to a day. • Spread a thick, even layer of ham salad onto 3 bread slices. Top each with another bread slice, and spread with ham salad. Top each with a third •

bread slice to create 3 triple-stack sandwiches. • Using a serrated bread knife, trim and discard crusts from sandwiches. Cut each sandwich into 3 equal fingers. Cover with damp paper towels,

place in a covered container, and refrigerate until serving time. • Just before serving, garnish with arugula, if desired. *We used Boar’s Head Black Forest Ham. teatimemagazine.com

Red Velvet Swirl Brownies Makes 25

1¼ cups granulated sugar, divided ½ cup unsalted butter, melted 1⁄3 cup natural unsweetened cocoa powder 1 tablespoon red food coloring 1¼ teaspoons vanilla extract ¼ teaspoon salt 1 teaspoon white distilled vinegar 3 large eggs, divided ¾ cup plus 1 tablespoon all-purpose flour, divided 1 (8-ounce) package cream cheese, softened 2 tablespoons heavy whipping cream Preheat oven to 350°. Spray an 8-inch square baking pan with cooking spray. Line pan with a double layer of parchment paper, letting excess extend over sides of pan. Spray pan again. • In a large bowl, beat together 1 cup sugar, melted butter, cocoa powder, food coloring, vanilla extract, and salt with a mixer at medium speed until well combined. Add vinegar, beating to combine. Add 2 eggs, beating well. Add ¾ cup ﬂour, beating just until incorporated. Reserve ¼ cup batter for swirling. Spread remaining batter into prepared pan. • In a medium bowl, beat together cream cheese, cream, remaining ¼ cup sugar, and remaining 1 table-

spoon ﬂour with a mixer at medium speed until well combined. Add remaining 1 egg, beating to combine. • Carefully spread cream cheese mixture over chocolate batter. Drop small spoonfuls of reserved ¼ cup chocolate batter onto cream cheese layer. Drag the tip of a knife through chocolate batter to create swirls. • Bake until brownie is set and slightly pufed, 25 to 30 minutes. Let cool completely in pan. • Using excess parchment paper as handles, lift brownie from pan, and place on a cutting surface. Using a large knife, trim and discard crusts from brownie, and cut into 25 pieces. • Store in a covered container, and refrigerate until serving time.

•

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Christmas Tree Meringues Makes 30

4 large egg whites, room temperature ¼ teaspoon cream of tartar ½ cup granulated sugar ¼ cup confectioners’ sugar 1⁄8 teaspoon salt ¼ teaspoon peppermint extract Green food paste* Garnish: red and white pearlized sugar Preheat oven to 250°. Line 2 rimmed baking sheets with parchment paper. • In a large bowl, beat together egg •

whites and cream of tartar with a mixer at high speed until soft peaks form. Gradually add granulated sugar, confectioners’ sugar, and salt, and beat until mixture is thick and creamy, approximately 5 minutes. Add peppermint extract and desired amount of food coloring, beating to combine. • Transfer egg white mixture to a pastry bag fitted with a large star tip (Ateco #847). Using an upright motion, pipe egg white mixture onto prepared baking sheets, pulling up tip in three motions to create a Christmas tree shape. • Garnish each tree shape with a sprinkle of pearlized sugar, if desired. • Bake for 1 hour. Turn oven of, and let meringues stand in oven overnight to continue drying out. • Store in an airtight container. *We used Wilton Juniper. KITCHEN TIP: Since humidity will ăect meringues, bake them when the air is dry.

Chocolate-Cherry Candy Cups Makes 24

½ cup heavy whipping cream 2 cups semisweet chocolate morsels 1⁄3 cup chopped dried tart cherries 1⁄3 cup chopped roasted salted pistachios ½ teaspoon orange zest Garnish: chopped pistachios Line wells of a 24-well mini muin pan with foil candy cups. • In a small saucepan, heat cream until hot but not boiling. Remove from heat, and add chocolate, stirring until melted. Add cherries, pistachios, and orange zest, stirring to combine. Fill candy cups with chocolate mixture. • Garnish each candy cup with a sprinkle of pistachios, if desired. • Refrigerate until firm. •

Showcase delicious tea treats against a tablescape of gold-and-white china decorated with a touch of holly as a nod to this jubilant season. teatimemagazine.com

Lemon, Pistachio & White Chocolate Scones Spiced Masala Chai Exotic Indian Blend

Chilled Crab and Cucumber Tea Sandwiches Turkey & Mushroom Phyllo Cups Pomegranate-Beef Flatbreads Golden Treasure Black Tea

Peppermint–Dark Chocolate Pavlovas Caramel, Cranberry & Cashew Tartlets Pineapple-Coconut Linzer Cookies Gaba Oolong Tea

Tea Pairings by Grace Tea Company 978-635-9500 • gracetea.com

Lemon, Pistachio & White Chocolate Scones Makes 12

2½ cups all-purpose flour 1⁄3 cup granulated sugar 1 tablespoon baking powder 1 tablespoon lemon zest ½ teaspoon salt ¼ cup cold salted butter, cubed 4 ounces coarsely chopped white chocolate ¼ cup chopped roasted salted pistachios 1 cup plus 1 tablespoon cold heavy whipping cream, divided ½ teaspoon lemon extract ¼ teaspoon vanilla extract Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add white chocolate and pistachios, stirring well. • In a small bowl, stir together 1 cup cold cream, lemon extract, and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. • Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch fluted round cutter, cut 12 scones from dough, rerolling scraps as necessary. Brush tops of scones with remaining 1 tablespoon cold cream. • Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 20 minutes. Serve warm. •

RECOMMENDED CONDIMENTS: • Lemon Curd • Devonshire Cream

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Chilled Crab and Cucumber Tea Sandwiches Makes 9

2 (8-ounce) containers jumbo lump crabmeat, picked free of shell 1 teaspoon chopped fresh tarragon 1 tablespoon chopped roasted red pepper Tarragon-Champagne Vinaigrette (recipe follows) 6 large slices ﬁrm white sandwich bread 2 tablespoons mayonnaise 27 thin slices English cucumber Garnish: fresh tarragon sprigs and roasted red pepper In the work bowl of a food processor, pulse crabmeat a few times to break up jumbo lumps. • In a medium bowl, toss crab with tarragon and roasted red pepper. Add enough vinaigrette to moisten. • Using a serrated bread knife in a gentle sawing motion, cut bread slices into 3 3⁄4x3-inch rectangles, discarding crusts. Cut each bread rectangle into 3 (3x1¼-inch) rectangles. Spread a layer of mayonnaise onto each bread rectangle. Arrange 3 cucumber slices on mayonnaise side of each of 9 bread rectangles. Spread an even layer of crab salad over cucumbers. Top with remaining bread rectangles, mayonnaise side down. • Garnish with fresh tarragon sprigs and chopped roasted red pepper, if desired. •

MAKE AHEAD TIP: Sandwiches can be made a few hours in advance, covered with damp paper towels, stored in an airtight container, and refrigerated. Garnish just before serving.

Tarragon-Champagne Vinaigrette Makes ¾ cup

½ cup avocado oil ¼ cup tarragon Champagne vinegar 1 teaspoon granulated sugar 1 teaspoon ﬁnely chopped shallot ½ teaspoon salt ¼ teaspoon ground black pepper

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In a screw-top glass jar, shake together all ingredients until emulsified. Let stand for ﬂavors to meld, approximately 1 hour. Shake again before using. •

MAKE-AHEAD TIP: Vinaigrette can be made a day in advance and refrigerated. Let come to room temperature before using, and shake again.

Turkey & Mushroom Phyllo Cups

Divide mayonnaise mixture among phyllo cups. Fill phyllo cups with mushroom mixture. Place a tomato slice on top of mushroom mixture. Top with a cheese cutout. • Bake until cheese is warm and shiny, approximately 3 minutes. • Garnish with paprika and chives, if desired. Serve immediately. •

MAKE-AHEAD TIP: Mushroom mixture can be made a day in advance, stored in a covered container, and refrigerated. Reheat gently before using.

Makes 15

Pomegranate-Beef Flatbreads

15 frozen mini phyllo cups, thawed 2 tablespoons unsalted butter 1 tablespoon sliced shallot 8 ounces whole white button mushrooms, sliced ¼ cup finely chopped roast deli turkey 3 tablespoons finely chopped prosciutto 1 tablespoon finely snipped fresh chives 2 tablespoons mayonnaise 2 tablespoon Dijon mustard 3 slices provolone cheese 15 slices cherry tomato Garnish: ground paprika and fresh chives

2 (6- to 8-ounce) beef ﬁlet mignon 1 tablespoon plus 1 teaspoon olive oil, divided ¼ teaspoon garlic salt ¼ teaspoon ground coriander ¼ teaspoon ground black pepper 2 tablespoons pomegranate molasses* 2 naan flatbreads 1 tablespoon salted butter, melted ½ cup pomegranate arils 16 sprigs baby arugula Garnish: pomegranate molasses

Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • Arrange phyllo cups on prepared baking sheet. • In a medium sauté pan, melt butter over medium heat. Add shallot and mushrooms, cooking, stirring constantly, until tender, approximately 5 minutes. Let mixture cool to room temperature. • Using a sharp knife, finely chop cooked mushroom mixture. • In a medium bowl, stir together mushroom mixture, turkey, prosciutto, and chives. • In a small bowl, stir together mayonnaise and mustard. • Using a 1-inch Christmas tree– shaped linzer cutter, cut 15 shapes from cheese slices.

Preheat oven to 350°. Line a rimmed baking sheet with foil. Line a second rimmed baking sheet with parchment paper. • Rub beef filets with 1 tablespoon oil, and sprinkle with garlic salt, coriander, and pepper, covering all sides. Let stand at room temperature for 15 minutes. • In a medium sauté pan, heat remaining 1 teaspoon oil over medium-high heat. Add steak, and reduce heat to medium; cook until seared, approximately 3 minutes per side. Place seared steak on foil-lined baking sheet. • Bake for 8 to 10 minutes. (Beef will be medium-rare.) • Brush steaks with pomegranate molasses. Let cool to room temperature. • Using a sharp knife, cut beef into 16 thin slices.

•

Makes 16

•

Using a 2½-inch triangular cutter, cut 16 shapes from naan ﬂatbreads. Brush tops of bread triangles with melted butter. Place bread triangles on parchment paper–lined baking sheet. • Bake until warm and slightly crisp, 8 •

to 10 minutes. Remove from oven, and let cool completely. • Place a slice of beef on each bread triangle. Divide pomegranate arils among bread triangles, and top each with an arugula sprig.

Garnish with a drizzle of pomegranate molasses just before serving, if desired. Serve immediately. •

*We used Al Wadi Pomegranate Molasses, available at Whole Foods and other specialty grocers. teatimemagazine.com

Transfer peppermint cream to a piping bag fitted with a very large openstar tip (Ateco #847). • Place meringues on a serving dish, chocolate side down. Pipe a circle of whipped cream into pavlovas to resemble a rose shape, starting in the center and working outward. • Garnish peppermint cream with crushed peppermint and fresh mint, if desired. Serve immediately. •

Caramel, Cranberry & Cashew Tartlets Makes 16

1 (13.4-ounce) can dulce de leche 1 (8-ounce) container mascarpone cheese 1 cup fresh cranberries 1⁄4 cup chopped roasted salted cashews 16 (1.75-inch) shortbread tartlet shells* Garnish: chopped toasted salted cashews and 16 fresh cranberries

Peppermint– Dark Chocolate Pavlovas Makes 22

2 large egg whites, at room temperature ¼ teaspoon cream of tartar 1⁄8 teaspoon salt ½ cup granulated sugar 2 (4-ounce) bars semisweet chocolate, melted and cooled slightly 1½ cups cold heavy whipping cream ¼ cup confectioners’ sugar ¼ teaspoon vanilla extract 1⁄3 cup crushed soft peppermint candy Garnish: fresh mint sprigs and crushed soft peppermint candy Preheat oven to 250°. Line several rimmed baking sheets with parchment paper. Using a 2½-inch round cutter and a pencil, trace 22 circles on parchment paper. Turn parchment paper over so marks are face down on baking sheet. •

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In a large mixing bowl, beat together egg whites, cream of tartar, and salt with a mixer at high speed until soft peaks form. Gradually add granulated sugar, beating until stif peaks form, approximately 3 minutes. (Meringue will look glossy.) • Transfer mixture to a piping bag fitted with a medium open-star tip (Wilton #21). Starting in the center of each traced circle, pipe concentric circles of meringue mixture outward until each circle is filled. • Bake for 1 hour. Turn of oven, and let sit in oven for at least 2 hours or overnight. (This will help meringues continue to dry and form a crispy shell.) • Using an ofset spatula, spread melted chocolate onto bottoms of meringues. Let dry. • In a large bowl, beat together cold cream, confectioners’ sugar, and vanilla extract with a mixer at high speed until soft peaks form. Add peppermint candy, beating until incorporated. •

In a large bowl, beat together dulce de leche and mascarpone cheese with a mixer at medium-high speed until combined. • In the work bowl of a food processor, pulse cranberries until finely chopped. Add cashews, and pulse until finely chopped. • Divide dulce de leche mixture into a 1-cup portion and a ½-cup portion. Add cranberry-cashew mixture to ½-cup portion, stirring until combined. Divide mixture among tartlet shells, creating a level surface. • Place remaining 1-cup portion in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a rosette onto each tartlet. • Garnish with cashews and a cranberry, if desired. Serve immediately, or refrigerate for up to 2 hours until needed. •

*We used Clearbrook Farms.

Pineapple-Coconut Linzer Cookies Makes 30

3 cups all-purpose flour 1 cup toasted minced unsweetened coconut 1½ teaspoons baking powder ½ teaspoon salt 1 cup plus 2 tablespoons unsalted butter, softened 1 cup granulated sugar 1 large egg 2½ teaspoons coconut extract ½ teaspoon butter extract ¼ teaspoon vanilla extract ¾ cup pineapple preserves Preheat oven to 350°. Line several rimmed baking sheets with parchment paper. •

In a medium bowl, whisk together flour, toasted coconut, baking powder, and salt. • In a large mixing bowl, beat together butter and sugar with a mixer at high speed until light and flufy, approximately 5 minutes. Add egg, coconut extract, butter extract, and vanilla extract, beating until incorporated. Gradually add flour mixture, beating just until dough comes together. • Place half of dough between 2 sheets of wax paper. Using a rolling pin, roll out dough to a 1⁄8-inch thickness. • Transfer dough and wax paper to another rimmed baking sheet. Freeze for 15 minutes. Repeat with remaining half of dough. • Working with one portion at a time, remove dough from freezer. Carefully remove wax paper from dough. •

Using a 2-inch ﬂuted round cutter, cut 30 cookies from dough. Place cookies 2 inches apart on prepared baking sheets. • Using a 2-inch ﬂuted round cutter fitted with a star-shaped linzer cutter, cut 30 cookies from dough. Remove and discard centers. Place cookies 2 inches apart on prepared baking sheets. • Bake until edges of cookies are very light golden brown, approximately 10 minutes. • Transfer cookies to wire racks. Let cool completely. • Spread 1 teaspoon pineapple preserves onto each whole cookie. Top each with a cutout cookie. •

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Twining ribbons, red roses, and seasonal greenery set an inviting stage for an afternoon tea Âżlled with decadent treats perfect for Christmas. teatimemagazine.com

Candied Orange Scones Gingerbread Black Tea

Beef Crostini with Herbed Crème Fraîche Lemon-Pistachio Scallops Savory Apple-Brie Pastries Edith Wharton’s Black Tea Blend

Bourbon Balls Toasted Almond Pound Cake Nutmeg Cheesecake Bites Sugar Plum Fairy Rooibos Herbal Tisane

Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com

Candied Orange Scones Makes 8

2½ cups all-purpose flour 1⁄3 cup granulated sugar 1 tablespoon baking powder ½ teaspoon kosher salt 1⁄3 cup cold unsalted butter, cut into pieces 1⁄3 cup finely chopped Candied Orange Peel (recipe follows) 1⁄3 cup plus 2 tablespoons heavy whipping cream, divided 1 large egg ½ teaspoon vanilla extract 2 tablespoons orange sugar, reserved from Candied Orange Peel Garnish: 8 Candied Orange Slices (recipe follows) Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, granulated sugar, baking powder, and salt, whisking well. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Stir in Candied Orange Peel. • In a small bowl, whisk together 1⁄3 cup cream, egg, and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. • Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch round cutter, cut 8 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons cream. Sprinkle tops of scones with orange sugar. • Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 12 minutes. • Garnish with Candied Orange Slices, if desired. Serve warm. •

RECOMMENDED CONDIMENTS: • Clotted Cream • Blackcurrant Jam

Candied Orange Peel

wax paper to dry completely. Reserve orange sugar for Candied Orange Slices and/or topping scones. Store at room temperature in an airtight container for up to a week.

Makes ½ cup

Candied Orange Slices 2 large navel oranges 2½ cups water, divided 2½ cups granulated sugar, divided Using a Y-shaped vegetable peeler, cut peel from oranges in long, thick strips. Using a sharp knife, cut orange peel lengthwise into ¼-inch-wide strips. • In a small saucepan, bring 2 cups water, and orange peel to a boil together over high heat. Reduce heat, and simmer for 5 minutes. Strain mixture through a fine-mesh sieve. • In same saucepan, bring remaining ½ cup water, and ½ cup sugar to a simmer over medium heat, stirring occasionally, until sugar dissolves. Add orange peel, cover, and simmer for 3 minutes. Using a slotted spoon, remove peel from syrup to a wire rack, reserving syrup for Candied Orange Slices, if making. Let drain well, 3 to 5 minutes. • In a large bowl, toss orange peel in remaining 2 cups sugar. Place peel on •

Makes 8

2 small oranges Reserved orange syrup from Candied Orange Peel (recipe precedes) Reserved orange sugar from Candied Orange Peel (recipe precedes) Using a sharp knife, cut oranges into 8 (1⁄4-inch-thick) slices, carefully removing any seeds. • In a saucepan, bring reserved orange syrup to a simmer. Add orange slices, cooking until slices are slightly translucent, 3 to 4 minutes. Using a slotted spoon, remove slices from syrup to a wire rack. Let drain well, 3 to 5 minutes. • In a large bowl, toss orange slices in reserved orange sugar. Place slices on wax paper to dry completely. Reserve 2 tablespoons orange sugar for topping scones. Store at room temperature in an airtight container for up to a week. •

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“Christmas is not a time nor a season, but a state of mind. To cherish peace and goodwill, to be plenteous in mercy, is to have the real spirit of Christmas.” —CALVIN COOLIDGE

Beef Crostini with Herbed Crème Fraîche Makes 8

1 (8-ounce) container crème fraîche 1 tablespoon finely chopped fresh tarragon 1 tablespoon finely chopped fresh thyme 1 1⁄2 teaspoons kosher salt, divided 1 teaspoon fresh lemon juice ¼ cup red wine ¼ cup balsamic vinegar 2 tablespoons granulated sugar 1 (4-ounce) beef tenderloin fillet 1 tablespoon olive oil ½ teaspoon ground black pepper 8 slices white bread 3⁄4 cup fresh baby arugula In a small bowl, stir together crème fraîche, tarragon, thyme, 1 teaspoon salt, and lemon juice. Cover, and refrigerate crème fraîche mixture until ready to serve. • In a small skillet, heat red wine, vinegar, and sugar over medium heat until reduced by half, stirring occasionally, 3 to 4 minutes. Transfer red wine reduction to a heatproof bowl. • Rub fillet with olive oil. Sprinkle both sides of fillet with remaining 1⁄2 teaspoon salt and pepper. • In a small skillet, cook fillet over medium heat, turning twice or until desired degree of doneness, 5 to 6 minutes per side. So fillet will retain its juices, let stand at room temperature for 20 minutes before slicing. • Preheat oven to 350°. • Using a bread knife, cut bread slices into 8 (3x1½-inch) fingers, trimming and discarding crusts. Place bread rectangles on a rimmed baking sheet. • Bake bread rectangles until toasted, 2 to 3 minutes. Let cool completely. •

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Using a sharp knife, cut fillet into 8 thin slices. • Spread an even layer of herbed crème fraîche onto each bread rectangle. Arrange a beef slice atop crème fraîche layer. Top each with 2 arugula leaves. Drizzle with red wine reduction. Serve immediately.

Drizzle scallops with sauce, and sprinkle with pistachios. Serve immediately.

MAKE-AHEAD TIP: Bread rectangles can be toasted a day ahead. Let cool completely before storing in an airtight container.

1 tablespoon unsalted butter 6 shiitake mushrooms, stems removed and thinly sliced ½ cup minced, peeled Granny Smith apples ¼ cup thinly sliced sweet onions ¼ teaspoon kosher salt 1 (14-ounce) package puf pastry*, thawed 4 ounces Brie cheese, thinly sliced and rind removed 1 tablespoon olive oil 2 tablespoons fresh thyme leaves

•

Lemon-Pistachio Scallops Makes 8

8 small (quarter-size) scallops 3 tablespoons olive oil, divided 1 tablespoon minced shallot ¼ cup dry white wine 2 tablespoons sliced fresh chives 1 teaspoon fresh lemon zest 1 teaspoon fresh lemon juice 2 tablespoons cold unsalted butter 8 endive leaves 1 tablespoon chopped pistachios Using a paper towel, pat scallops dry. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Cook scallops 1 minute on each side until lightly browned and opaque. Discard oil, and wipe skillet clean. • In same skillet, heat remaining 1 tablespoon oil over medium heat. Add shallot, cooking for 1 minute. Add wine, cooking until reduced to 2 tablespoons. Remove from heat. Add chives, lemon zest, and lemon juice. Return skillet to low heat, whisking in butter until melted. Remove from heat. • Place a scallop on each endive leaf. • •

Savory Apple-Brie Pastries Makes 8

Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. • In a medium saucepan, melt butter over medium heat. Add mushrooms, apple, and onion, stirring constantly, cooking until apples are slightly tender and begin to brown, 3 to 4 minutes. Remove from heat. Add salt, stirring well. Let cool for 10 minutes. • Using a sharp knife, cut puf pastry into 8 (2-inch) squares. Place 2 inches apart on prepared baking sheet, and freeze until set, 3 to 4 minutes. • Divide sliced Brie among pastry squares. Top with apple mixture. • Bake until pastry is pufed and golden brown, approximately 10 minutes. • Drizzle with oil, and sprinkle with thyme. Serve immediately. •

*We used Dufour Pastry Kitchens Classic Puﬀ Pastry, available at Whole Foods Market.

Toasted Almond Pound Cake Make 1 (10-cup) Bundt cake

1½ cups unsalted butter, softened 1 cup sliced almonds, toasted 2 cups granulated sugar, divided 3 large eggs ½ cup whole milk 2 vanilla beans, seeds scraped and reserved 1⁄2 teaspoon almond extract 3½ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon kosher salt 1½ cups Ghirardelli White Melting Wafers ¼ cup heavy whipping cream Garnish: fresh raspberries, fresh rosemary, and confectioners’ sugar Preheat oven to 300°. Spray a 10cup Bundt pan† with cooking spray with flour. • In a large bowl, beat butter with a mixer at medium speed until thick and creamy. Add almonds, beating until combined. Gradually add 1¾ cup sugar, beating until flufy. Add eggs one at a time, beating well after each addition. • In a small bowl, stir together milk, vanilla bean seeds, and almond extract. • In a large bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, alternating with milk mixture, ending with flour mixture, beating at low speed after each addition just until blended. Spoon batter into prepared pan, tapping pan on countertop to level batter and reduce air bubbles. • Bake for 30 minutes. Cover cake lightly with foil to prevent excessive browning, and bake until a wooden pick inserted near the center comes out clean, approximately 70 minutes more (1 hour and 40 minutes total). • Let cake cool in pan for 10 minutes. Invert cake onto a wire cooling rack, and let cool completely. • In a medium microwave-safe bowl, combine melting wafers and cream, cover, and microwave on high for •

Bourbon Balls Makes 24

½ cup unsalted butter, softened 3½ cups confectioners’ sugar 3 tablespoons bourbon 1 tablespoon heavy whipping cream 1½ cups Ghirardelli Dark Melting Wafers, melted according to package directions Garnish: edible gold leaf In a large bowl, beat together butter and confectioners’ sugar with a mixer at medium speed until light and ﬂufy. Add bourbon and cream, beating until incorporated. Refrigerate butter mixture for 1 hour. •

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Line 2 rimmed baking sheets with wax paper. • Shape butter mixture into 24 (1-inch) balls. Place balls on a prepared baking sheet. Refrigerate until firm, approximately 30 minutes. • Using a fork, dip chilled balls, one at a time, in melted wafers, working quickly and tapping fork on side of bowl to shake of excess. Set coated bourbon balls on remaining prepared baking sheet. Let set until coating is firm. • Garnish with gold leaf, if desired. Store at room temperature or in the refrigerator. Serve at room temperature. •

1 minute. Let stand for 30 seconds. Stir until smooth. Spoon glaze onto cake. • Garnish cake with raspberries, rosemary, and a dusting of confectioners’ sugar, if desired. *We used Nordic Ware Crown Bundt Pan.

Nutmeg Cheesecake Bites Makes 16

1 (7.25-ounce) package shortbread cookies, ﬁnely crushed* ¼ cup unsalted butter, melted 2 tablespoons confectioners’ sugar 3 (8-ounce) packages cream cheese, softened 1 cup granulated sugar, divided 2 large eggs 1¼ cup sour cream, divided ½ teaspoon ground nutmeg 1 tablespoon vanilla bean paste 1 cup cold heavy whipping cream Garnish: ground or grated nutmeg Preheat oven to 350°. Line a 9-inch square baking pan with parchment paper, letting excess parchment hang over sides of the pan. Spray lightly with cooking spray. • In a medium bowl, stir together crushed cookies, melted butter, and confectioners’ sugar until well combined. Press cookie mixture into bottom of prepared pan. Freeze for 10 minutes. • In a large bowl, beat cream cheese with a mixer at medium speed until light and ﬂufy, 2 to 3 minutes. Add ½ cup granulated sugar, and beat for 1 minute. Add eggs, one at a time, beating well after each addition. Add ¼ cup sour cream and nutmeg, beating until combined. Pour batter over cookie crust in prepared pan. • Bake until cheesecake sets, approximately 30 minutes. • In a medium bowl, stir together ¼ cup granulated sugar, vanilla bean paste, and remaining 1 cup sour cream. Using an ofset spatula, spread sour cream mixture over cheesecake. Bake for 10 minutes. Let cool completely. •

Cover and refrigerate for 6 to 8 hours. • Using parchment paper as handles, carefully lift cheesecake from pan to a cutting board. Using a sharp knife, cut cheesecake into 16 (1½-inch) squares, wiping knife clean after each cut. • In a large bowl, beat together cream and remaining ¼ cup granulated sugar with a mixer at medium-high speed

until stif peaks form. Transfer sweetened whipped cream to a piping bag fitted with a large open-star tip (Wilton #2D). Pipe a dollop of sweetened whipped cream on each cheesecake square. • Garnish with nutmeg, if desired. *We used Pepperidge Farm Chessmen Butter Cookies. teatimemagazine.com

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Vintage holiday china patterns and the fragrances of fresh evergreens and cinnamon sticks evoke nostalgia for the teatimes of yesteryear. teatimemagazine.com

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Apricot–Rosemary Scones with Bourbon Cream Winter Whimsy Black Tea

Pickle-and-Pimiento Chicken Salad Sandwiches Ham and Asparagus Canapés Cheese Wafers Rou Gui Oolong Tea

Gingerbread Thumbprint Cookies Raisin-Date Cakes Pistachio Divinity Caramel Pecan Pie Black Tea

Tea Pairings by Global Tea Mart 844-208-2337 • globalteamart.com

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 apricots and rosemary, stirring well. • In a small bowl, stir together 1 cup plus 3 tablespoons cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. • Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch fluted round cutter, cut 13 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cold cream. • Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 18 minutes. Serve warm. •

RECOMMENDED CONDIMENT: • Bourbon Cream (recipe follows)

Bourbon Cream Makes 1½ cups

¾ cup cold heavy whipping cream 3 tablespoons confectioners’ sugar ¼ teaspoon vanilla extract 1 tablespoon bourbon

Apricot–Rosemary Scones Makes 13

2½ cups all-purpose flour 1⁄3 cup granulated sugar 1 tablespoon baking powder ½ teaspoon salt

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6 tablespoons cold unsalted butter, cubed 1 cup chopped dried apricots 1 tablespoon chopped fresh rosemary 1¼ cups cold heavy whipping cream, divided ½ teaspoon vanilla extract

In a medium bowl, beat together cold cream, confectioners’ sugar, and vanilla extract with a mixer at high speed until thick and creamy. Add bourbon, beating until incorporated. Use immediately. •

Pickle-and-Pimiento Chicken Salad Sandwiches Makes 12

3 cups finely chopped roast chicken breast 3⁄4 cup mayonnaise ¼ cup finely chopped celery 2 tablespoons chopped pimiento pepper 2 tablespoons sweet salad cube pickles ½ teaspoon salt ¼ teaspoon ground black pepper 6 slices firm whole wheat sandwich bread In a large bowl, stir together chicken, mayonnaise, celery, pimiento pepper, pickles, salt, and pepper. • Spread a thick layer of chicken salad onto 3 bread slices. Top each with a remaining bread slice to make 3 sandwiches. • Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches, creating a perfect square. Cut each sandwich diagonally into 4 triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time.

Preheat oven to 400°. • Place asparagus spears on a rimmed baking sheet. • Roast until crisp and tender, approximately 7 minutes. Let cool completely. • Using a sharp paring knife, cut roasted asparagus spears in half crosswise. • Using a sharp knife, cut ham into 12 (3x2½-inch) rectangles. • Spread a thin layer of ranch dressing onto one side of toasted bread rectangles. Ruffle ham pieces to fit on bread rectangles. Top each canapé with a cut asparagus spear. Tie a chive around each canapé, trimming ends as needed. •

•

MAKE-AHEAD TIP: Chicken salad can be made one day in advance, stored in a covered container, and refrigerated.

Ham and Asparagus Canapés Makes12

6 very thin slices white bread 6 spears asparagus 6 thin slices deli ham 2 tablespoons ranch dressing 12 fresh chives Using a serrated bread knife, cut 12 (2½x1-inch) rectangles from bread. • Heat a large nonstick sauté pan over medium-high heat. Add bread rectangles, and toast both sides of bread until golden brown. Remove from pan, and let cool completely. •

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Cheese Wafers Makes 60

2 cups all-purpose flour 1 (8-ounce) block sharp Cheddar cheese, coarsely shredded ¾ cup cold unsalted butter, cubed 1½ teaspoons salt ¼ teaspoon ground black pepper ¼ teaspoon ground red pepper ¼ teaspoon paprika 1⁄3 cup chopped green olives 1⁄3 cup chopped toasted pecans ¼ cup whole milk Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. • In the work bowl of a food processor, place flour, cheese, cold butter, salt, black pepper, red pepper, and paprika; pulse until combined. Add olives and pecans, pulsing until combined. Add milk in a slow, steady stream, pulsing until a dough forms. • Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a ¼-inch thickness. Using a 1¾-inch fluted round cutter, cut 60 circles from dough. Place rounds 2 inches apart on prepared baking sheets. • Bake until edges of wafers are lightly browned, approximately 15 minutes. Let cool completely on wire racks. Store at room temperature with layers separated by wax paper in airtight containers until ready to serve. •

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Gingerbread Thumbprint Cookies Makes 56

3 cups all-purpose flour 2¼ teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground allspice ¼ teaspoon ground nutmeg 1⁄8 teaspoon ground cloves 6 tablespoons unsalted butter, softened 1⁄4 cup unflavored vegetable shortening ¾ cup firmly packed light brown sugar ½ cup molasses 1 large egg 1 teaspoon vanilla extract 1 cup granulated sugar 1 cup lemon curd Preheat oven to 350°. Line several rimmed baking sheets with parchment paper. • In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, and cloves. • In a large bowl, beat together butter and shortening with a mixer at high speed until smooth. Add brown sugar, beating until light and flufy, approximately 2 minutes. Add molasses, beating until incorporated. Add egg and vanilla extract, beating until smooth. Add half of flour mixture, beating until incorporated. Add remaining flour mixture, beating until combined. • Cover bowl with plastic wrap and refrigerate for 1 hour. • Place sugar in a medium bowl. • Using a levered 2-teaspoon scoop, drop balls of dough into sugar, rolling to coat dough. Place balls 2 inches apart on prepared baking sheets. • Using thumb or the back of a rounded teaspoon, press an indentation into tops of balls. • Bake until cookies are pufed and edges are crisp, approximately 9 minutes. While cookies are still warm, re-press indentations into cookies. Let cool on baking sheets for 10 minutes. • Transfer cookies to a wire cooling •

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rack, and let cool completely. • Before serving, fill indentations with a dollop of lemon curd. MAKE-AHEAD TIP: Cookies can be made a day in advance and stored (un¿lled) in layers separated by wax paper in an airtight container until ready to serve.

Raisin-Date Cakes Makes 30

1 cup chopped sugared dates ½ cup coarsely chopped golden raisins 1 cup very hot water ½ cup unsalted butter 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1½ cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt ¼ teaspoon ground cardamom Orange–Cream Cheese Frosting (recipe follows) Garnish: orange curls Preheat oven to 350°. Spray a 15x11-inch rimmed baking sheet with cooking spray. Line baking sheet with parchment paper, and spray again. • In a medium heatproof bowl, cover dates and raisins with 1 cup hot water. Let cool to room temperature. • In a large bowl, beat together butter and sugar with a mixer at medium speed until flufy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla extract, beating until incorporated. • In a medium bowl, whisk together flour, baking soda, salt, and cardamom. Gradually add flour mixture to butter mixture alternately with date mixture, beginning and ending with flour mixture, stirring well after each addition. • Using an ofset spatula, spread batter in an even layer in prepared pan. Tap pan on counter to settle batter and release air bubbles. • Bake until edges of cake are golden •

brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool completely in pan. • Transfer cake to a cutting surface. Using a sharp knife, cut cake into 2 (11x7½-inch) pieces. • Using an ofset spatula, spread a thick even layer of Orange–Cream Cheese Frosting onto one cake layer. Top with remaining cake layer. Spread remaining Orange-Cream Cheese Frosting in an even layer onto top cake layer. Refrigerate until very cold, 3 to 4 hours. • Using a long, sharp knife and pressing downward, cut cake into 42 (2x11⁄4-inch) rectangles, cleaning knife between each cut. • Garnish with orange curls, if desired. Serve immediately.

Orange–Cream Cheese Frosting Makes 2½ cups

5 cups confectioners’ sugar ½ cup unsalted butter, softened 4 ounces cream cheese, softened 2 tablespoons whole milk 1 tablespoon orange zest ½ teaspoon vanilla extract ¼ teaspoon salt In a large bowl, beat together all ingredients with a mixer at mediumlow speed until combined. Increase mixer speed to high, and beat until light and ﬂufy, approximately 1 minute. Use immediately. •

Pistachio Divinity Makes 40 candies

2½ cups granulated sugar ½ cup light corn syrup ½ cup water ¼ teaspoon salt 2 large egg whites, at room temperature 1 teaspoon vanilla extract ¼ teaspoon cream of tartar 40 whole roasted salted pistachios Line 2 baking sheets with wax paper. Lightly spray with cooking spray. Lightly •

spray 2 teaspoons with cooking spray. • In a large heavy-bottom stainless steel saucepan, stir together sugar, corn syrup, ½ cup water, and salt. Cook over medium heat, without stirring, until a candy thermometer registers 256°. (When thermometer is near 256° begin beating egg whites.) • In a large bowl of a stand mixer, beat

egg whites at medium speed until foamy. Add vanilla extract and cream of tartar, and beat at high speed until stif peaks form. Add hot sugar syrup to egg white mixture in a thin, steady stream, beating until mixture holds its shapes and begins to lose its glossy appearance, approximately 5 minutes. • Using prepared spoons, immediately

drop mixture by rounded teaspoonfuls onto prepared baking sheets. Press a pistachio on top of each mound. Let stand until dry before removing from baking sheets, approximately 6 hours. • Store in an airtight container at room temperature with layers separated by wax paper until ready to serve.

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Bid the old year farewell and serve an array of decadent bite-sized delicacies with perfect tea pairings to properly welcome 2019. teatimemagazine.com

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Rosemary-Lemon Scones New Year’s Blend Black Tea

Shrimp Tea Sandwiches Savory Goat Cheese Cheesecakes with Red Onion Jam Sweet Potato Canapés China Cangyuan Yunnan Organic Black Tea

Earl Grey Trufﬂes Hazelnut Shortbread Cookies White Chocolate–Glazed BerryChampagne Cakes Creamy Toasted Coconut Oolong Tea

Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com

Rosemary-Lemon Scones Makes 12

1½ cup all-purpose flour ½ cup cake flour 2 tablespoons granulated sugar 2 teaspoons lemon zest 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 5 tablespoons cold unsalted butter, cubed ½ cup whole milk ¼ cup lemonade 1 large egg, beaten ¼ cup turbinado sugar Garnish: lemon zest curls, rosemary sprigs Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flours, granulated sugar, lemon zest, baking powder, baking soda, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. • In a small bowl, stir together milk and lemonade. Add milk mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more milk, 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 gently knead 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2-inch round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. • Brush tops of scones with egg, and sprinkle with turbinado sugar. • Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 12 to 15 minutes. • Garnish with lemon zest curls and rosemary sprigs, if desired. •

RECOMMENDED CONDIMENTS: • Lemon Curd • Clotted Cream

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In the bowl of a stand mixer fitted with paddle attachment, beat together cream cheese, goat cheese, and remaining 2 tablespoons ﬂour at medium speed until well combined. Add crème fraîche, beating until incorporated. Add egg, egg yolk, remaining 1⁄8 teaspoon salt, and remaining 1⁄4 teaspoon pepper, beating at low speed until combined. • Using a levered 3-tablespoon scoop, divide batter among wells of prepared pan. • Bake until edges of cheesecakes are set, 35 to 40 minutes. Let cool completely in pan. Gently run a thin knife around each cheesecake to release sides from pan. Refrigerate cheesecakes until set, at least 4 hours or overnight. • Carefully remove chilled cheesecakes from pan by pushing up on bottom disk. Using an ofset spatula, remove each cheesecake from metal disk and place on a serving platter. Spoon Red Onion Jam over tops of cheesecakes. • Garnish with oregano, if desired. Serve cold or at room temperature. •

Shrimp Tea Sandwiches

Savory Goat Cheese Cheesecakes with Red Onion Jam

Makes 10

½ cup mayonnaise 1 teaspoon kosher salt ½ teaspoon smoked paprika ¼ teaspoon ground black pepper 1 pound jumbo shrimp, cooked, peeled and deveined 1⁄4 cup lime juice ½ teaspoon minced garlic 1 cup arugula 15 slices very thin wheat bread In a medium bowl, whisk together mayonnaise, salt, paprika, and pepper. • In a food processor, pulse together shrimp, lime juice, and garlic until shrimp is finely chopped. Transfer to a medium bowl. Add mayonnaise mixture, stirring until combined. • Spread 2 tablespoons shrimp mixture each onto 10 bread slices. Top shrimp layer evenly with arugula. Stack bread slices in pairs, shrimp and arugula side up. Cover each with a plain bread slice to create 5 triple-stack sandwiches. • Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 2 (2x1½-inch) rectangles. Serve immediately, or cover with damp paper towels, place in an airtight container, and refrigerate until serving time. •

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Makes 12

½ cup plus 2 tablespoons all-purpose flour, divided ¼ cup cornmeal 5 tablespoons unsalted butter, melted 21⁄8 teaspoons kosher salt, divided ¾ teaspoon ground black pepper, divided 12 ounces cream cheese, at room temperature 2 ounces goat cheese, at room temperature 1⁄3 cup crème fraîche, at room temperature 1 large egg, at room temperature 1 large egg yolk, at room temperature Red Onion Jam (recipe follows) Garnish: fresh oregano sprigs Preheat oven to 350°. Spray a 12well removable-bottom mini cheesecake pan with cooking spray. • In a small bowl, stir together ½ cup ﬂour, cornmeal, melted butter, 2 teaspoons salt, and ½ teaspoon pepper. Divide mixture among wells of prepared pan, pressing into bottoms to form level crusts. • Bake until crusts are golden brown, approximately 15 minutes. • Reduce oven temperature to 325°. •

Red Onion Jam Makes 1 cup

1 cup red onion, ﬁnely diced ¼ cup shallots, ﬁnely diced ½ teaspoon kosher salt ½ cup dry red wine 3 ounces liquid fruit pectin* 2 tablespoons aged balsamic vinegar 1 tablespoon lemon juice In a medium saucepan, bring onion, shallots, salt, wine, pectin, vinegar, and lemon juice to a boil over mediumhigh heat. Reduce to a simmer, and cook, stirring occasionally, for 20 minutes. • Transfer to a large heatproof bowl. Let cool completely. • Store jam in an airtight container and refrigerate until needed, up to 3 days. •

*We used Sure-Jell Liquid Pectin.

Sweet Potato Canapés Makes 24

2 tablespoons extra-virgin olive oil, divided 1 tablespoon cane syrup, divided 1⁄4 teaspoon kosher salt, divided 1⁄4 teaspoon ground black pepper, divided 1 large sweet potato, peeled ½ cup ﬁnely chopped walnuts 3 large Bosc pears, peeled 2 ounces fontina cheese Garnish: fresh thyme sprigs Preheat oven to 250°. Line 2 rimmed baking sheets with parchment paper. • In a medium bowl, whisk together 1 tablespoon olive oil, ½ tablespoon cane syrup, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper. • Using the third setting on a French mandoline, thinly slice sweet potato to create round discs. Arrange sweet potato slices ¼-inch apart on prepared baking sheets. Brush tops of sweet potato slices with olive oil mixture. • Bake until sweet potato slices are dried out and crisp, approximately 55 minutes. Flip slices over, and press down to ﬂatten. Bake an additional 35 minutes. Store in an airtight container until ready to use, up to a day. • Increase oven temperature to 350°. Line another rimmed baking sheet with parchment paper. • In a medium bowl, whisk together remaining 1 tablespoon olive oil, remaining ½ tablespoon cane syrup, remaining 1⁄8 teaspoon salt, and remaining 1⁄8 teaspoon pepper. Add walnuts, stirring well. Transfer walnuts to prepared baking sheet. • Bake for 8 minutes. Let cool completely. • Using a sharp knife, cut ¼-inch-thick slices from pears. Using a ½-inch round cutter, cut 24 rounds from pear slices, discarding scraps. • Gently spread a thin layer of fontina cheese on each sweet potato slice. Top each with a pear round. Sprinkle each with ¼ teaspoon walnuts. • Garnish with a thyme sprig, if desired. Serve immediately. •

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In a small saucepan, heat cream to a simmer. Remove from heat. Add tea bags, and steep for 20 minutes. Remove tea bags, squeezing excess tea into cream mixture. Return pan to stove, and bring to a boil over medium heat. • Place chocolate morsels in a large heatproof bowl. Pour cream over chocolate, stirring until a smooth ganache forms. Cover with plastic wrap, pressing down so plastic wrap touches surface of ganache, and let cool. • In a large microwave-safe bowl, melt chocolate wafers in microwave oven in 30-second intervals, stirring between each interval, until chocolate smooth. Pour melted chocolate into wells of 2 (12-well) silicone or plastic candy molds*. Turn molds over, emptying excess chocolate into a bowl to reserve. (Let chocolate drip out until outlines of bottom of molds are visible when turned over.) Let chocolate set slightly. Using a bench scraper, remove excess chocolate. Let chocolate set completely, right side up. • Transfer Earl Grey ganache to a piping bag fitted with a small round tip (Wilton #4). Pipe chocolate ganache into wells of prepared candy molds, filling each about three-fourths full. Freeze for 10 minutes. • Gently reheat reserved melted chocolate until smooth, if necessary. Spread melted chocolate over molds to cover ganache and form bottoms. Using a bench scraper, remove excess chocolate from molds and bottoms of truffles. Freeze for 10 minutes. • Remove truffles from molds. Using a sharp paring knife, trim and clean any rough edges. • Garnish tops of truffles with shimmer dust, if desired. • Store in an airtight container in a cool, dark place for up to 2 weeks. •

Earl Grey Trufﬂes Makes 24

¼ cup plus 1 tablespoon heavy whipping cream 10 tea bags earl grey black tea

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12⁄3 cups 60% chocolate morsels 1½ cups 66% cacao semisweet chocolate baking wafers Garnish: edible pearl shimmer dust

*We used Celebrate It Gemstone Silicone Candy Molds, available at Michaels, michaels.com.

Hazelnut Shortbread Cookies Makes approximately 100

1 cup unsalted butter, softened ½ cup confectioners’ sugar 1 teaspoon vanilla extract 1 large egg yolk 2 cups all-purpose flour 1¼ cups finely chopped hazelnuts, divided ½ teaspoon baking powder ¼ teaspoon salt ½ cup apricot jam ½ cup mascarpone cheese ¼ cup caramel-flavored topping In a large bowl, beat together butter, confectioners’ sugar, and vanilla extract with a mixer at medium speed until thick and creamy. Add egg yolk, beating well. • In a large bowl, sift together flour, 1 cup hazelnuts, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until a dough forms. Divide dough in half. Wrap each dough portion in plastic wrap and refrigerate for 1 hour. • Preheat oven to 350°. Line 4 rimmed baking sheets with parchment paper. • On a lightly floured surface, roll out a dough portion to a ¼-inch thickness. Using a 1¼-inch fluted round cutter, cut 50 cookies from dough, rerolling scraps as necessary. Place cookies ¼ inch apart on prepared baking sheets. Repeat with remaining dough portion. • Bake until edges of cookies are golden brown, approximately 10 to 12 minutes. Let cool completely on wire racks. • Place a dollop of apricot jam on each cookie. • In a medium bowl, stir together mascarpone and caramel-flavored topping until smooth. Transfer mixture to a piping bag fitted with a small open-star tip (Ateco #18). Pipe a small rosette on each cookie atop apricot jam. Sprinkle with remaining ¼ cup hazelnuts. Serve immediately. •

MAKE-AHEAD TIP: Cookies can be baked up to 3 days in advance and stored in an airtight container with layers separated by wax paper until ready to use. (They may also be frozen, ungarnished, in airtight containers, for up to 2 weeks. Let cookies thaw completely before topping.) Top with jam and caramel mixture just before serving. teatimemagazine.com

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White Chocolate–Glazed Berry-Champagne Cakes Makes 48

1⁄3 cup unsalted butter, softened 1¼ cups plus 1 tablespoon granulated sugar, divided 3 large egg whites 1 teaspoon vanilla extract 1½ cups all-purpose flour ½ cup cake flour 1½ teaspoon baking powder 3⁄4 teaspoons kosher salt ½ cup whole milk, at room temperature ¼ cup plus 2 tablespoons Champagne, divided ½ cup diced strawberries 4 ounces cream cheese, softened 3 cups confectioners’ sugar ½ cup seedless raspberry preserves White Chocolate Glaze (recipe follows) Garnish: gold edible glitter Preheat oven to 350°. Spray a 18x12x1-inch sheet pan with baking •

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spray with flour. Line with parchment paper. • In the bowl of a stand mixer fitted with paddle attachment, beat together butter and 1¼ cups granulated sugar at medium speed until light and flufy, stopping to scrape sides of bowl, 3 to 4 minutes. Add egg whites, one at a time, beating well with each addition. Add vanilla extract, beating well. • In a large bowl, whisk together flours, baking powder, and salt. • In a small bowl, whisk together milk and ¼ cup Champagne. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating until just combined with each addition. • Spread batter into prepared sheet pan. Using an ofset spatula, smooth surface of batter. • Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely in sheet pan before removing to a cutting surface. • Using a large sharp knife, cut cake

into 2 (9x6-inch) halves. Wrap each half tightly in plastic wrap, and freeze for at least 1 hour. • In a small bowl, stir together strawberries and remaining 1 tablespoon granulated sugar. Let sit for 15 minutes. Using a fine-mesh sieve, strain strawberries, reserving juice and discarding pulp. • In a large bowl, beat cream cheese with a hand mixer at high speed until smooth, stopping to scrape sides of bowl. With mixer at low speed, add confectioners’ sugar, ½ cup at a time, beating well with each addition. Add reserved strawberry juice and remaining 2 tablespoons Champagne, beating until combined. • Turn out cakes onto a piece of parchment paper. Spread an even layer of raspberry preserves on one cake half. Top with remaining cake half. Using an ofset spatula, spread cream cheese mixture on top of cake. Freeze cake for at least 45 minutes. • Using a large, sharp knife, cut cake into 48 (1-inch) squares. • Place cake squares on a wire rack over a rimmed baking sheet. Pour White Chocolate Glaze over cake squares, covering top and sides. Let glaze set. • Garnish with edible glitter, if desired. • Store in a single layer in airtight containers in the refrigerator until needed, up to 2 days.

White Chocolate Glaze Makes 2 cups

¾ cup heavy whipping cream ½ cup sweetened condensed milk 2 cups white chocolate morsels ¼ teaspoon kosher salt ¼ teaspoon vanilla bean paste In a medium saucepan, heat together cream and condensed milk over medium heat. Cook just until it begins to boil, stirring frequently. • In a heatproof bowl, combine white chocolate, salt, and vanilla paste. Pour hot cream mixture over white chocolate mixture; stir until smooth. Use immediately. •

recipe index AÏOLIS, DRESSINGS & VINAIGRETTES Dilled Buttermilk Dressing 56

Cranberry-Orange Shortbread Cookies 20

Rosemary-Lemon Scones 119 Spiced Cream Cheese Scones 13

Mustard Aïoli 56

Ginger-Fig Rugelach 46

Mustard-Dill Vinaigrette 29

Gingerbread Thumbprint Cookies 113

SOUPS

Tarragon-Champagne Vinaigrette 91

Hazelnut Shortbread Cookies 124

Butternut Squash & Shrimp Soup 15

Pineapple-Coconut Linzer Cookies 94

Carrot-Apple Soup 42

CAKES & CUPCAKES

Pineapple Snowﬂake Linzer Cookies 59

Creamy Potato-Leek Soup 55

Browned Butter–Pecan Bundt Cake 21

Poppyseed Cookies with Grapefruit

Chocolate-Chestnut Mousse Cakes 71 Citrus–Caraway Seed Mini Loaf

Glaze 31 Red Velvet Swirl Brownies 83

Cakes 32

SPREADS, SAUCES & TOPPINGS Avocado Salad 43 Bourbon Cream 109

Raisin-Date Cakes 113

FILLINGS, GLAZES, ICINGS & TOPPINGS

Pepper & Maple Crème Fraîche 18

Snowﬂake Petits Fours 57

Brown Sugar Glaze 45

Red Onion Jam 121

Toasted Almond Pound Cake 103

Candied Orange Slices 100

Sweet Mascarpone Spread 39

White Chocolate–Glazed Berry-

Candied Orange Peel 100 Honey-Lime Filling 73

SWEET TARTLETS & OTHER PASTRIES

Milk Chocolate Mousse 71

Almond-Coconut Tartlets 47

CANAPÉS

Orange–Cream Cheese Frosting 113

Almond Tartlet Shells 47

Beef Crostini with Herbed Crème

Pomegranate Jam 70

Apple Tartlets with Brown Sugar

Champagne Cakes 125

Fraîche 101

Snowﬂake Buttercream 57

Cherry–Short Rib Crostini 67

Vanilla Bean Mousse 19

Ham and Asparagus Canapés 111

Vanilla Glaze 57

Herbed Mushroom & Buckwheat

White Chocolate Glaze 125

Canapés 67

MERINGUES & PUDDINGS

Mushroom-Brie Phyllo Cups 29

Chocolate Chip & Raisin Challah Bread Pudding 45

Salmon Canapés 29

Christmas Tree Meringues 83

Savory Apple-Brie Pastries 101

Pavlovas with Vanilla Bean Mousse 19

Spinach & Artichoke Potato Cups 67

Peppermint–Dark Chocolate

Sweet Potato Canapés 122

Pavlovas 93

Turkey & Mushroom Phyllo Cups 91

SAVORIES

Winter White Slaw in Phyllo Cups 56

Buckwheat Crackers 67 Cauliﬂower Latkes with Avocado Salad & Smoked Salmon 43

Bourbon Balls 103

Cheese Wafers 111

Chocolate-Cherry Candy Cups 83

Lemon-Pistachio Scallops 101

Earl Grey Truffles 123

Shallot-Chard Kugel 43

Pistachio Divinity 113

CHEESECAKES

Apricot-Rosemary Scones 109

Nutmeg Cheesecake Bites 104

Apricot-Walnut Scones 39

Savory Goat Cheese Cheesecakes

Candied Orange Scones 100

White Chocolate & Pomegranate Cheesecakes 70

COOKIES & BARS Coconut, Honey & Lime French Macarons 73

Orange Cream Tartlets 57

TEA SANDWICHES & CANAPÉS Arugula, Pecan, Pesto, and Goat Cheese Tea Sandwiches 29 Chilled Crab and Cucumber Tea Sandwiches 91 Curried Mango Chutney–Cream Ham, Havarti, and Pear Tea Sandwiches 56 Ham Tea Sandwiches with Pine Nut Spread 15 Pickle-and-Olive Ham Salad Tea Sandwiches 82 Pickle-and-Pimiento Chicken Salad Sandwiches 111

SCONES

with Red Onion Jam 121

Tartlets 93

Cheese Tea Sandwiches 81

Turkey & Stuing Canapés 18

CANDIES

Caramel, Cranberry & Cashew

Tartlet Shells 58

Herbed Wreath Canapés 81 Pomegranate-Beef Flatbreads 91

Cream 33

Shrimp Tea Sandwiches 121

Challah Scones 27

EDITOR’S NOTE: Recipe titles shown

Gingerbread Scones 79

in gold are gluten-free, provided

Hazelnut-Allspice Scones 53

gluten-free versions of garnishes

Lemon, Pistachio & White Chocolate

and processed ingredients (such

Scones 89 Roasted Pear, Cardamom & Almond

as flours, prepared meats, sauces, extracts, and stocks) are used.

Scones 65 teatimemagazine.com

128

resources COVER Photography by Caroline Smith, Styling by Courtni Bodiford, Recipe Development/Food Styling by Vanessa Rocchio. Charter Club Winter Garland teapot and teacup and saucer set from Replacements, Ltd., 800-737-5223, replacements .com. Martha Stewart Collection cake stand from Macy’s, 800-289-6229, macys.com. Christmas Ribbons tablecloth and Rivelo table runner from Bed, Bath & Beyond, 800-462-3966, bedbathandbeyond.com.

TITLE PAGE Page 2: Johnson Brothers Merry Christmas teacup and saucer set and creamer from Replacements, Ltd., 800-737-5223, replacements.com. April Cornell Cabin Plaid tablecloth, 888-332-7745, aprilcornell.com.

MASTHEAD Page 5: Spode Christmas Tree (green trim) teacup and saucer set from Replacements, Ltd., 800-7375223, replacements.com.

EDITOR’S LETTER Page 6: Royal Worcester Holly Ribbons teapot from Replacements, Ltd., 800-737-5223, replacements.com.

TEA-STEEPING GUIDE Page 7: Wedgwood Amherst teacup and saucer set, teapot, and creamer from Replacements, Ltd., 800737-5223, replacements.com. Blue square tablecloth from HomeGoods, 800-888-0776, homegoods.com. Silver vases from private collection.

A BOUNTIFUL THANKSGIVING TEA

Amherst dinner plate, salad plate, teacup and saucer set, soup bowl and saucer, teapot, creamer, sugar, square handled cake plate, and oval platter; Westmoreland Silver George & Martha Washington knife, teaspoon, salad fork, soup spoon, and butter spreader; Lenox Judaic Blessings Menorah from Replacements, Ltd., 800-737-5223, replacements .com. Annieglass Platinum Rüe chargers and small bowl from Bromberg’s, 205-871-3276, brombergs. com. Juliska Isabella glass bowls (discontinued). Wamsutta Milano round tablecloth from Bed, Bath & Beyond, 800-462-3966, bedbathandbeyond.com. Metallic beaded silver lace napkins from Pier 1 Imports, 800-245-4595, pier1.com. Blue square tablecloth from HomeGoods, 800-888-0776, homegoods.com. Glass cake stand, glass candy dishes, and silver vases from private collection.

WINTER WONDERLAND TEA Pages 49–60: Photography by William Dickey, Styling by Lucy W. Herndon, Recipe Development/ Food Styling by Janet Lambert. Schumann-Bavaria Platinum Elegance 5-piece place setting, creamer, sugar bowl, soup bowl, teapot, and oval serving platter; Gorham Silver Strasbourg Àatware 5-piece place setting from Replacements Ltd., 800-7375223, replacements.com. Abigails Pom Pom white napkin (set of 4) from Abigails, 800-678-8485, abigails.net. Sterling beaded placemat (set of 4) and Gisele napkin ring (set of 4) from Z Gallerie, 800908-6748, zgallerie.com. Mercury glass Christmas trees, mercury glass votive holder, and crystal trees from Pottery Barn, 888-779-5176, potterybarn.com. White iridescent arti¿cial powder glimmer snow blanket from Walmart, 800-925-6278, walmart.com. Olympia 3-tiered glass cake plate from Amazon, 888-280-4331, amazon.com.

Pages 9–22: Photography by Marcy Black Simpson, Styling by Courtni Bodiford, Recipe Development/Food Styling by Jade Sinacori. Anna Weatherley Antique White chargers from Devine Corp, 732-751-0500, devinecorp.net. Bernardaud Constance Rouge dinner plates, salad plates, and teapot from Bromberg’s, 205-871-3276, brombergs .com. Royal Doulton Rondo bread and butter plate, teacup and saucer set, creamer, sugar, and oval platter; International Silver Joan of Arc knife, salad fork, teaspoon, butter spreader, soup spoon, and demi spoon from Replacements, Ltd., 800-7375223, replacements.com. Free printable place cards from The Choice Umbrella, everyonehasachoice .com. Red Bŭet napkin and gold napkin ring from World Market, 877-967-5362, worldmarket.com. Flower arrangement by Lillie Jane, 205-296-3457, lilliejanes.com. Water goblets, 3-tiered stand, glass cake stand, and cake server from private collection.

Pages 61–74: Photography by Jim Bathie, Styling by Courtni Bodiford, and Recipe Development/ Food Styling by Jade Sinacori. Sasha Nicholas Henley Pine charger; Weave 24K Gold salad plate, gold oval platter, Hostess platter with stag crest, and oval napkin ring with stag crest, 888-877-5230, sashanicholas.com. Haviland Ladore dinner plate, teacup and saucer set, teapot, creamer, sugar, and 10" vegetable bowl; Oneida Golden Kenwood knife, salad fork, teaspoon, and butter spreader from Replacements, Ltd., 800-737-5223, replacements .com. Greenery and stags from Hobby Lobby, 800-888-0321, hobbylobby.com. Tablecloth, table runner, napkins, cake stand, and glass stand from private collection. Location courtesy of Fieldcrest Crossings: 4595 Shady Grove Lane, Gardendale, Alabama 35071.

TAKING TEA AROUND THE MENORAH

TEATIME FOR SANTA CLAUS

Pages 23–34: Photography by Marcy Black Simpson, Styling by Lucy W. Herndon, Recipe Development/Food Styling by Janet Lambert. Lenox Federal Cobalt Platinum Àatware 5-piece place setting, creamer, sugar, teapot, and 16" oval platter from Replacements Ltd., 800-737-5223, replacements.com. Arte Italica Vetro Silver charger and water glass; Giglio Àatware 5-piece place setting, 888-336-4535, arteitalica.com. Classic Belgian Flax Linen Hemstitch tablecloth from Pottery Barn, 888-779-5176, potterybarn.com. Silver beaded table runner, twig menorah, and blue napkins with silver edge from Pier 1 Imports, 800-245-4595, pier1.com. Godinger Dublin 3-tiered server from Belk, 866-235-5443, belk.com.

TEATIME FOR HANUKKAH Pages 35–48: Photography by William Dickey, Styling by Lucy W. Herndon, Recipe Development/ Food Styling by Jade Sinacori. Wedgwood

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TEA AMONG THE EVERGREENS

Pages 75–84: Photography by John O’Hagan, Styling by Lucy W. Herndon, Recipe Development/ Food Styling by Janet Lambert. Vietri Old St. Nick dinner plate, square salad plate, teapot, sugar bowl, creamer, rectangular platter, oval platter, rectangular platter with handles, and red stripe napkin, 919-245-4180, vietri.com. Fiesta Sage cup and saucer set, ¿estafactorydirect.com. Arlington taper candleholder and wicker placemats (discontinued) from Pottery Barn, 888-779-5176, potterybarn.com. Flower arrangement and container from FlowerBuds, 205-970-3223, ÀowerbudsÀoristbirmingham.com.

A HOLLY, JOLLY TEATIME Pages 85–94: Photography by John O’Hagan, Styling by Courtni Bodiford, Recipe Development/ Food Styling by Jade Sinacori. Herend Winter Shimmer dessert plates, sandwich tray, and square cake plate with handles; Golden Trellis dinner plates

and teacup and saucer set; Golden Edge creamer, sugar, round tray with handles, and chop plate with handles, 800-643-7363, herendusa.com. Noritake Colorwave tablecloth from Bed, Bath & Beyond, 800-462-3966, bedbathandbeyond.com. Table runner and Grace’s Teawares Gold Dot teapot from HomeGoods, 800-888-0776, homegoods.com. Flower arrangement by FlowerBuds, 205-970-3223, ÀowerbudsÀoristbirmingham.com. Flatware and white linen napkins from private collection.

THE ELEGANCE OF CHRISTMASTIDE Pages 95–104: Photography by Caroline Smith, Styling by Courtni Bodiford, Recipe Development/ Food Styling by Vanessa Rocchio. Charter Club Winter Garland dinner plate, bells accent luncheon plate, candy cane accent luncheon plate, package accent luncheon plate, teacup and saucer set, creamer, sugar, teapot, and 14" oval serving platter; Oneida Alexis knife, salad fork, teaspoon, and butter spreader; Waterford footed bud vases from Replacements, Ltd., 800-737-5223, replacements .com. Martha Stewart Collection cake stand from Macy’s, 800-289-6229, macys.com. Christmas Ribbons tablecloth, Rivelo table runner, and velvet trim napkin from Bed, Bath & Beyond, 800-4623966, bedbathandbeyond.com. Glass cake stand, silver trays, and silver candelabra from private collection.

A CHARMING YULETIDE TEA Pages 105–114: Photography by Jim Bathie, Styling by Courtni Bodiford, Recipe Development/ Food Styling by Janet Lambert. International Silver First Love silver plate knife, salad fork, and teaspoon; Johnson Brothers Merry Christmas 8" vegetable bowl, teacup and saucer set, square salad plates, creamer, and sugar; Meakin Romantic England dinner plates and 12" oval platter; Royal Stăordshire Tonquin Red teapot, teacup and saucer set, salad plate, and 13" oval platter from Replacements, Ltd., 800-737-5223, replacements .com. April Cornell Cabin Plaid tablecloth, 888-3327745, aprilcornell.com. Crimson Pintuck napkin from Pier 1 Imports, 800-245-4595, pier1.com. Wreath from Trader Joe’s, traderjoes.com. Vintage lantern from private collection.

RING IN THE NEW YEAR Pages 115–126: Photography by Jim Bathie, Styling by Courtni Bodiford, Recipe Development/ Food Styling by Jade Sinacori. Lenox Tyler bread and butter plate, teapot, creamer, sugar, and 13" oval platter; Lenox Hancock dinner plate, accent plate, teacup and saucer set, and 15" oval serving platter; Oneida Gold Beethoven knife, salad fork, teaspoon, and spreader; Oneida Golden Brahms spoons from Replacements, Ltd., 800-737-5223, replacements.com. Annieglass Rüe Gold small cake stand, small oval bowl, and medium oval platter from Bromberg’s, 205-871-3276, brombergs .com. Napkins from Z Gallerie, 800-908-6748, zgallerie.com. Pearl napkin ring and small bowl for curd and crème from HomeGoods, 800-888-0776, homegoods.com. Two-tiered stand from World Market, 877-967-5362, worldmarket.com. Vases and mini stars from Hobby Lobby, 800-888-0321, hobbylobby.com. Champagne glasses and table linens from private collection.

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