MAY/JUNE 2015

.................................
VOLUME 12 . ISSUE 3

owers
“I must have

,
always, and always.”
—Claude Monet

teatimemagazine.com 2
table of contents

38
51

39
Embellishments Infusions Departments
13 Necessary Things: 17 The Perfect Cup: 7 Come for Tea
Sips of Summer Infuse Tea into your A note from the editor
Iced tea essentials Wedding Celebration
Tea favors and more 9 Dear TeaTime
15 Our Favorites: Iced Teas Letters from readers
For National Iced Tea Month 49 The Tea Experience:
Gone to Carolina 11 Tea Events Calendar
19 The Complete Table: Tea treasures of North Carolina’s Piedmont Events in May and June
The Bluebird of Happiness
Inspiration for Aynsley Pembroke 53 Essential Tea-Table Extras 63 Resources for Readers
The history of dainty accoutrements Essential information

Indulgences 55 Scotland’s First Tea

Festival
65 Recipe Index
Helpful directory of featured foods
24 A Honey of a Tea Party Celebrating the father of Ceylon tea
A menu with a little of the sweet stuff 65 Advertisers’ Index
57 Why Can’t We All A guide to supporting companies
31 May Day Tea Just Get Oolong?

}
A maypole-inspired occasion James Norwood Pratt on
becoming transmitters of tea ON THE
39 Teatime for Mom COVER
Honoring your first teacher, your first friend 59 The Tea Diaries: Lemon Tartlets
An Afternoon Tea (recipe on page 43)
47 Gluten-free Scone: for Mama G and a cup of her favorite
Cherry Delight Remembrances of a special tea, served in a beautiful
teacup like this Derby
Cream cheese and dried cherries birthday tea Posies one from Royal
Crown Derby, are sure to
make Mom feel special on
Mother’s Day.

3 TeaTime May/June 2015

 EDITORIAL
EDITOR Lorna Reeves
CREATIVE DIRECTOR/PHOTOGRAPHY
Mac Jamieson
ART DIRECTOR Cailyn Haynes
CONTRIBUTING ART DIRECTOR Leighann Lott Bryant
ASSOCIATE EDITOR Betty Terry
CONTRIBUTING EDITORS Jane Pettigrew,
James Norwood Pratt, Bruce Richardson
COPY EDITOR Nancy Ogburn
EDITORIAL ASSISTANT Kellie Grammer
STYLIST Lucy W. Herndon
SENIOR PHOTOGRAPHERS Marcy Black Simpson, John O’Hagan
PHOTOGRAPHERS Jim Bathie, William Dickey, Stephanie Welbourne
RECIPE DEVELOPER AND FOOD STYLIST Janet Lambert
EXECUTIVE CHEF Rebecca Treadwell
TEST KITCHEN PROFESSIONALS Allene Arnold,
Melissa L. Brinley, Kathleen Kanen, Anna Theoktisto, Loren Wood
TEST KITCHEN ASSISTANT Anita Simpson Spain
SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel
DIGITAL IMAGING SPECIALIST Clark Densmore
ADVERTISING
REGIONAL ADVERTISING DIRECTORS Barrett Miller,
Page Stabler, Sheila Wardy, Katie Loper Hagan
GRAPHIC DESIGNER Rachel Collins
CONSUMER MARKETING
CONSUMER MARKETING DIRECTOR Tricia Wagner Williams
DIGITAL MEDIA
MULTIMEDIA DIRECTOR Bart Clayton
ONLINE EDITOR Victoria Phillips
VIDEOGRAPHER Aaron Spigner
DIGITAL GRAPHIC DESIGNER Alana Hogg
ADMINISTRATIVE
HUMAN RESOURCES DIRECTOR Judy Brown Lazenby
IT DIRECTOR Matthew Scott Holt
DEALER PROGRAM MANAGER Janice Ritter
PRODUCTION ASSISTANT Rachel Collins

CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

PRESIDENT/COO Eric W. Hoffman
PRESIDENT/CCO Brian Hart Hoffman
EXECUTIVE VICE PRESIDENT/
OPERATIONS AND MANUFACTURING Greg Baugh
VICE PRESIDENT/DIGITAL MEDIA Jon Adamson
VICE PRESIDENT/EDITORIAL Cindy Smith Cooper
VICE PRESIDENT/ADMINISTRATION Lynn Lee Terry
EDITORIAL & ADVERTISING SALES OFFICES
1900 International Park Drive, Suite 50
Birmingham, AL 35243
phone: 205-995-8860 / fax: 205-995-8428, 205-991-0071
website: teatimemagazine.com
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TeaTime (ISSN #1559-212X ) is published bi-monthly by Hoffman Media, LLC, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. The cover and contents of TeaTime are fully protected by copyright and cannot be
reproduced in any manner without prior written permission. All rights reserved in all countries. SUBSCRIPTION RATES: For the United States, $19.98 per year, 6 issues; add $10 for postage in Canada; add $20 elsewhere. Single
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(800) 284-0023. NOTE: TeaTime assumes no responsibility for unsolicited photographs and manuscripts; submissions cannot be returned without a self-addressed stamped envelope. ©2015 Hoffman Media, LLC. Printed in the USA.
editor’s letter

come for tea

As springtime turns to summer, our thoughts turn
to celebrations associated with the months of May
and June. And what better way to mark these occa-
sions than with afternoon tea? Our cheery May
Day Tea (page 31), complete with maypole-inspired
cupcakes, will delight the young and the young at
heart. To honor the moms in your life, we offer a
lovely menu for Mother’s Day (page 39), which will,
undoubtedly, be one of the best gifts they’ve ever
received. One of our readers gave a birthday tea
party for her mother several years ago and wrote
to us about how meaningful the occasion was.
You can read her touching account of it in The Tea
Diaries (page 59).
June is National Iced Tea Month, and to commemorate, we highlight in this installment of Neces-
sary Th ings (page 13) some essentials for preparing or serving the cool beverage. If you’re interested
in trying a new iced-tea blend, I suggest you sample our recommendations in Our Favorites (page 15),
which, I think, would make very nice Father’s Day gifts, as well.
June is also a time we associate with weddings. Celebrating these happy occasions with a tea-
party reception is gaining popularity. In his Perfect Cup column (page 17), contributing editor Bruce
Richardson shares how tea was part of the festivities when his son, Ben, got married a few years ago. If
afternoon tea inspired your wedding or reception, I would like to hear from you. Please write to me at
the address that appears at the bottom of page 5 or at lreeves@hoff manmedia.com, or share it with us on
our Facebook page. Who knows? Your ideas or comments might be included in an upcoming issue.
May all your teatimes be special!

Kudos to World Tea Expo

If you’re a tearoom owner or an aspiring one, we look forward to seeing you at this year’s World Tea Expo, May 6–8,
in Long Beach, California. Come further your tea education through the many classes industry experts offer, and
explore the vendor booths at this outstanding trade show. For more information, turn to page 12.

For the past few years, World Tea Expo has honored someone in the industry with a lifetime-achievement award.
Its first honoree was, appropriately, John Harney. Expo organizers recently announced that the award would be
renamed in memory of this outstanding man who played a pivotal role in what has become known as America’s Tea
Renaissance. We salute World Tea Expo for such a fitting posthumous tribute.

7 TeaTime May/June 2015

 dear TeaTime
On Our March/April Issue
Our March/April issue arrived in subscribers’
mailboxes in mid-February, when most of the
country was dealing with record snowfalls.
Just in time to give us a little boost and
get us through the rest of winter. The
chintz teapot (featured in “Easter Time,”
page 40) is beautiful! You can never have
too many teapots, right?
RUTH HECKBERT MOQUIN
Bring on spring! I’m ready! Love the
bright colors on a gray day.
AMY KOPIA HORAN
via Facebook
Tea-Party Inspiration
You inspired me! I read your article about
giving a Knitters’ Tea [TeaTime, January/
February 2015, page 39], and I knew I had
to do it. So I did! It was so lovely. My knit-
ting friends enjoyed the three courses and
the teas, the special favors of pretty balls
of yarn, and my centerpiece, a wire basket
piled with different colored yarns and knit-
ting needles. I used yarn as napkin holders.
We shared patterns and projects and the
joy of each other’s company. I so enjoyed
planning and giving the tea, and my knit-
ting friends loved it.
JUDY ROTH
Albuquerque, New Mexico
Your Comments, Please
We truly enjoy hearing from our readers. Connect with us on Facebook, or write to us at
teatime@hoffmanmedia.com or at Dear TeaTime, TeaTime Magazine, 1900 International Park
Drive, Suite 50, Birmingham, AL 35243. Your comments might be printed in an upcoming issue.
More Love for Old Country Roses
My magazine arrived, along with a beau-
tiful card from a friend. I am so thrilled
to see Old Country Roses, the china I have
collected since I was 13, on your cover! I
so want the new style of teacup! Thanks
for publishing my favorite magazine!
KAREN OWEN
Vancouver, British Columbia
My modest collection of the classic Old
Country Roses pattern began with a
teapot, creamer, and sugar bowl that I
found at a yard sale. The seller was getting
a divorce, and the tea set had been a
wedding gift. She was asking just $5. I
could not pass it up not only because of
the price, but because I love tea sets and
it deserved to be loved—even after the
divorce! Well, imagine my delight when
my January/February issue of TeaTime
magazine arrived and my beloved Royal
Albert Old Country Roses dishes were
on the cover! I was pushing my copy of
TeaTime into the hands of everyone that
visited during the Christmas holidays,
telling them, “Look, my tea set is on the
cover of TeaTime magazine!” I was so
excited. The article said it is the best-
selling fine bone china pattern in the
world. I had no idea it was so popular! I
am sure I need a few more pieces. Thank
you for your wonderful magazine!
CAROL L. GEHRET
Mill Hall, Pennsylvania
January/February 2015

tea events calendar
9 & 10
Mother’s Day Tea
11:00 a.m. and 1:00 p.m.
The Sarasota Succulent Society
Sarasota, Florida
Celebrate Mom at afternoon tea at the
Depression era–style home of Walter
Sparkman, and explore the beautiful
gardens of the Sarasota Succulent Society.
Tea will be served on the front porch
and inside in the home’s main room. The
cost is $20 per person, and reservations
are required. For more information, go
to sarasotasucculentsociety.org. For
reservations, e-mail Joanne at hdgrdnr@
aol.com. (Please write TEA in the subject
June
line.) Or phone 941-773-0186.
6 13
Midwest Tea Fest
10:00 a.m. to 4:00 p.m.
JC Nichols Auditorium Lobby
National World War I Museum
Kansas City, Missouri
Spend a day learning more about tea at
the inaugural Midwest Tea Fest. Shop
the Tea Market for specialty teas, tea
wares, and tea accessories of all styles;
attend educational presentations about
tea (free with admission to the festival);
and sample teas from around the world.
Purchase advance tickets for just $10 at
midwestteafest.com, or pay $12 the day
of the festival. Admission includes a free
souvenir cup.
telsl! If you would like to publicize a tea event in your area, please send details and information at least four months before
u
the event date to teatime@hoffmanmedia.com or to Tea Events Calendar, TeaTime Magazine, 1900 International Park
Drive, Suite 50, Birmingham, AL 35243. Your event could be included in a future issue.
11 TeaTime May/June 2015
May
10
Mother’s Day Tea
2:00 to 4:00 p.m.
Castle Farms
Charlevoix, Michigan
Treat Mom to an afternoon of tea, sweet
and savory treats, and pampering at this
historic French Renaissance–style castle
near the coast of Lake Michigan. Built in
1918 by Albert Loeb, president of Sears,
Roebuck & Company, Castle Farms features
cobblestone courtyards, soaring stone
towers, and magnificent sweeping gardens.
The cost is $20 per person, and tickets must
be purchased in advance—online at
shop.castlefarms.com or by calling Sarah at
Castle Farms, 231-237-0884, extension 237.
Lane County Pink Ribbon Tea
Noon
Eugene Faith Center
Eugene, Oregon
The Sacred Heart Medical Center of
Eugene, Oregon, invites you to have tea
for a good cause. Attend the sixth annual
Lane County Pink Ribbon Tea—the
proceeds go to provide mammograms
for uninsured people in the area. There
will be speakers, live music, a raffle, and
a silent auction, plus a delicious tea will
be served. The cost is $25 per person,
and reservations are required. For more
information, call 541-513-7466, or e-mail
lanecountypinkribbontea@yahoo.com.
12
The Gilded Age Tea
2:30 p.m.
Lady Bedford’s Tea Parlour
Pinehurst, North Carolina
American author Mark Twain coined the
term the “Gilded Age” for the period in late
19th-century American society in which
success led to excess. British producer Julian
Fellowes, the creator of Downton Abbey,
is planning to bring this glamorous period
to life in a new television series, The Gilded
Age. Enjoy a delicious tea with guest speaker
Helen Von Salzen as she talks about the
historical context of this era. The cost is $40
per person, and reservations are required.
For reservations, call 910-255-0100.
19 & 20
Teatime with Blush & Bashful
6:30 p.m. (19) and 10:30 a.m. (20)
Anna Marie’s Teas
Liberty, Missouri
If you’re a fan of the movie Steel Magnolias,
you won’t want to miss this outdoor,
Southern wedding–themed tea, featuring
Shelby’s favorite colors—blush and bashful.
Guests will be seated around the multilevel,
wraparound porch of the 1913 Terrace
Avenue Inn, where they will enjoy fresh
summer fare and premium blended iced
teas from Anna Marie’s Teas. The cost is
$26, and advance purchase is required.
Purchase tickets online at annateashop.com
or by calling 816-792-8777.
 necessary things

Sips of Asrises,thecooltemperature
off with
Summer these delightful
essentials for
steeping, serving, and
an
enjoying the perfect
glass of iced tea.

Bright Accents S
Introduce summertime color to your tea table
with pretty paper cocktail napkins in bright blues
and greens. ($5 for a pack of 20; casparionline.com
or 434-817-7880)

Pour a Glass S
Juliska’s stunning Isabella W Stir in Style
pitcher and iced-tea glasses These iced-tea spoons
will look lovely on your tea from Tea for Two are
table. ($175 for large pitcher, delicate, contemporary,
$65 per large tumbler; and perfect for stirring
juliska.com or 888-414-8448) sweetener or lemon into
your tea. ($18.95 for a
set of 6; teafortwo.com or
888-601-9990)

Iced Tea
Made Easy X
This glass pitcher with
A Tropical Infusion S basket infuser makes
Notes of hibiscus and lemongrass in this caffeine- it easier than ever
free Royal Poinciana tea from Tracy Stern Tea to steep and serve
& Co. are sure to make you feel like you’ve your favorite loose-
been transported to a tropical island. ($20; leaf iced tea. ($55;
tracysterntea.com or 800-832-0627) marktwendell.com or
978-635-9200)

13 TeaTime May/June 2015

 our favorites

Iced Teas June is

National
Iced Tea
Month.
1. Sassyfras Strawberry
PIPER & LEAF
“ This flavorful blend of Japanese Sencha
green tea, strawberries, and sassafras
root is the perfect midsummer sip.”
—Kellie Grammer, Editorial Assistant

2. Tropicana Iced Tea Blend

MARK T. WENDELL TEA COMPANY
“ Fragrant passion fruit and a hint of
rose and other botanicals scent a brisk 1
Ceylon black tea to yield a delightful
iced beverage.” —Lorna Reeves, Editor

2
3. Monk’s Blend Organic Tea
CAPITAL TEAS
“ Ceylon black tea blended with light and
fruity grenadine gives this tea a smooth
and mellow finish.”
—Betty Terry, Associate Editor

4. Moroccan Mint Tea

SIMPSON & VAIL 3
“ With a well-balanced, natural mint taste,
this tea is delicious as is and works well
as the base for a Mint Julep.”
—Janet Lambert, Test Kitchen Professional
4
5. Fig Formosa
TEAS ETC
“ The combination of figs, cornflowers, and
poppy petals creates an invigorating iced
tea that is naturally sweet.”
—Janice Ritter, Dealer Program Manager

6. Peach Iced Tea

HARNEY & SONS
“ The peach flavor in this Chinese black tea 5
offers just enough natural sweetness, so
adding sugar is unnecessary.”
—Lucy W. Herndon, Stylist 6

7. Icy Mountaintop Nilgiri

Black Tea A GENTLE REMINDER
GLOBAL TEA MART .............................................................
“ This refreshing, full-bodied, classic tea Not all iced teas are prepared in
will not cloud and is delicious with just the same way. Please consult the
a touch of sweetener.” packaging or the tea purveyor for
—Cailyn Haynes, Art Director proper water temperature, steeping
time, and the amount of leaf to use.
Tea-ordering information appears in Resources 7 It is normal for most teas to cloud
for Readers on page 63. when refrigerated.

15 TeaTime May/June 2015

 Love Isn’t Always a
Piece of Cake!
Join 4 British women (from 4 different generations) on a
cake-themed road trip around New England! Their mission?
Trading recipes for classic English tea-time treats such as
Victoria Sponge and Bakewell Tart for American favorites
like Red Velvet Cake and Whoopie Pie!

Along the way secrets will be revealed, hearts healed and

fondant swirled - but will they find the recipe for love?

Featuring cameos from real-life pastry chefs,

the yummiest read of the year is out now!
($15, Penguin/Berkley)

All aboard for New York - Connecticut - Rhode Island -

Massachusetts - New Hampshire - Maine - Vermont

“The kind of novel the word 'lovely' was invented for!” - Novelicious View The Traveling Tea Shop gallery at www.travelingteashop.com

teatimemagazine.com 16
 the perfect cup

Infuse Tea into

Your Wedding
Celebration
Text and Photography by Bruce Richardson

E
very bride dreams of adding unforgettable
touches to her wedding celebration that
will create memories for years to come.
And what could be more memorable for both the
bride and her guests than a tea blended especially

y Jackson
Contributing editor
for the joyous occasion? Bruce Richardson’s
There certainly was talk of a wedding tea

Photography by Cla
tea blending skills
blend as soon as my son, Ben, and his fiancée, were pressed into
Megan, announced their engagement a few service for his son’s
years ago. When the father of the groom is a tea wedding celebration
blender, everyone expects the beverage to be an a few years ago.
important part of the festivities. Discover how he
“Is Ben’s dad crafting a special blend for the went about creating
event?” the bride’s friends all asked. “What teas a color-coordinated
will he use, and what will he name it?” signature blend for
Never mind the duties my wife and I faced as we this very special
planned a wedding and dinner for 175 guests on our occasion in his
front lawn—my main task was coming up with a tea family’s life.
blend that 1) included the bride’s colors, 2) could be
iced for the anticipated warm Kentucky afternoon, and
3) was attractive enough to be packaged in display tins
to give as mementos of the joyful gathering.
Following a few false starts, I finally found the custom label showing the bride and groom on a bicycle
inspiration for my one-of-a-kind blend by consider- and bearing the theme “Tour de Love,” along with
ing the colors chosen for the day. I began with a base their names and the date, finished the package. A tin
of mild green tea. Then, like a painter preparing his decorated every place setting as the guests arrived for
palette, I searched for more dominant aromas such dinner on the lawn. Nearby, a tea station was stocked
as jasmine flowers to color my recipe. Next, I tossed with 12 gallons of iced Tour de Love tea for guests to
in a couple of pounds of decadent jasmine pearls. (A enjoy throughout the evening.
wedding is no time to be conservative.) To this heady Of course, there are simpler ways to infuse tea
concoction, I added a generous helping of rare Chinese into a wedding celebration. A small handmade tag with
silver needles white tea for dramatic highlights. Finally, the couple’s names and the phrase “The Perfect Blend”
in keeping with the wedding’s blue color scheme, I can be attached to the string of a teabag and given as
sprinkled my tea opus with a glorious dose of corn- favors. Several tea companies offer packaged tins of
flower petals—sure to please the audience because of wedding blends that make tasteful favors as well, and
its brilliant blue that matched the bridesmaids’ dresses. some can be personalized.
The week of the wedding, we packaged the tea in Large or small, the addition of tea to your wedding
round tins with clear tops that allowed a peek at the celebration is certain to steep the day in delicious
colorful contents. Because Ben is an avid cyclist, a memories.

17 TeaTime May/June 2015

 the complete table

The

Buebird
Happiness of

The graceful lines of Aynsley

Pembroke set a lovely table for tea.
by Betty Terry / Photography by Stephanie Welbourne

A
ynsley’s pretty Pembroke pattern has been around for 30 years, a
respectable age for any china pattern. But this delicate design of
bluebirds and pink camellias is actually based on a pattern that
was created much earlier, when founder John Aynsley was still at the helm
of this 240-year-old china company. Pembroke reflects the 18th-century
fascination with birds and exotic plants newly imported from Asia.
Above, we’ve set a classic tea table with Pembroke. A white damask table-
cloth echoes the floral motifs on the translucent bone china plates, and
blue napkins, trimmed in lace, pick up the pastel shades of blue and green
in the bluebird that adorns each piece.

19 TeaTime May/June 2015

 Pembroke dresses up a
casual place setting when
paired with Fiestaware in
one of its newest colors,
lapis. Blue-and-white print
napkins in a vine pattern
add to the informal air,
making this a lovely table
for a Saturday brunch or an
Casual
afternoon tea.

Traditional
The graceful scrolls of
Hutschenreuther Brighton
dinner plates add extra
bling to a formal table set
with Pembroke china. Gold-
banded stemware in Tiffin-
Franciscan Westchester
and gold-edged flatware
in Oneida Golden Royal
Chippendale take this setting
Elegant
from pretty to fabulous.

teatimemagazine.com 20
 b ook of
• t i ny •

TEA &TREATS

This collection of tiny bites and delectable treats will

delight even the most discriminating tastes. Tiny Book
of Tea & Treats has more than 50 recipes for small-bite
appetizers, sweet party food, and refreshing teas.

As you gather around the table for tea, you will be

reminded that it’s the simple things in life like sweet
confections and a beautiful cup of tea with loved ones
that make the best memories.

f eaturing:
144-page hardcover book

Quick entertaining reference

Easy-to-prepare small bites and party food

Creative tea concoctions – both hot and cold

Sweet & Savory Recipes

for Special Times
l l P l e a s u res
Sma ™

• SERIES •

books
 tary Supe
men ice
pli
Com and pr Ship r Fast
flyer vailable
ping
!
list a
What would teatime be without a drizzle of honey to sweeten the brew?
Your guests will be buzzing about this Honey of a Tea Party menu, which
features a little of the sweet stuff in every course.
Tea Pairings by Simpson & Vail
 until mixture comes together. (Mix-
ture will be crumbly, but juice from
peaches will moisten the dough.)
Working gently, bring mixture
together with hands until a dough
forms.
• Using a levered 3-tablespoon
scoop, drop scones onto prepared
baking sheet.
• Garnish tops of scones with a
sprinkle of turbinado sugar, if
desired.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in the centers comes out
clean, 23 minutes.
• Serve with Beehive Honey-Butter
Pats, if desired.

Beehive Honey-Butter
Pats
Yield: 8 butter pats | Preparation: 10 minutes
Freeze: 2 hours

½ cup salted butter, softened

2 teaspoons tupelo honey

• In a small bowl, combine but-

ter and honey, stirring well until
blended and smooth. (You may also
use a mixer at medium speed, if
desired.)
• Divide butter mixture among
wells of a beehive butter mold*,
smoothing surface with an offset
spatula. Freeze until butter is fro-
Peachy Blue Cheese 1 recipe Beehive Honey-Butter Pats zen solid, approximately 2 hours.
Scones (recipe follows) • To unmold butter pats, run hot
Yield: 14 scones | Preparation: 20 minutes water from the tap over back of
Bake: 23 minutes • Preheat oven to 350°. mold for a few seconds. Pop butter
• Line a rimmed baking sheet with pats out onto a waxed paper-lined
2 cups all-purpose flour parchment paper. Set aside. tray. (You can also use the tip of a
¼ cup sugar • In a large bowl, combine flour, sharp knife to remove butter pats
2 teaspoons baking powder sugar, baking powder, and salt, from mold.)
½ teaspoon salt whisking well. Using a pastry • Refrigerate in a covered container
¼ cup cold salted butter, cut into blender, cut butter into flour mix- until serving time.
pieces ture until mixture resembles coarse
1 cup diced fresh peaches crumbs. Add peaches and blue *We used a Beehives with Bees Choco-
½ cup blue cheese crumbles cheese, stirring to combine. Set late Mold from browncookie.com.
½ cup plus 2 tablespoons cold heavy aside.
whipping cream • In a liquid-measuring cup, combine MAKEAHEAD TIP: Butter can be made
¼ teaspoon vanilla extract cream and vanilla extract, stirring to a few days in advance and stored in an
Garnish: turbinado sugar blend. Add to flour mixture, stirring airtight container in the freezer.

25 TeaTime May/June 2015

 TEA
sommelier
....................................................................

Guests will exclaim that your tea party is

the bee’s knees when you serve this trio of
teas from Simpson & Vail. And for a touch of
sweetness, offer a variety of honeys.

SCONE COURSE:
Anniversary Blend Tea

SAVORIES COURSE:
Ceylon Kenilworth Estate Black Tea

SWEETS COURSE:
Vanilla Orange Jasmine Tea
 Ham Mousse
Tea Sandwiches
Yield: 24 tea sandwiches
Preparation: 25 minutes

12 slices potato bread

1 (9-ounce) package ultrathin smoked
ham, such as Hillshire Farm
1 (8-ounce) package cream cheese,
softened
2 tablespoons chopped fresh parsley
1 tablespoon clover honey
2 teaspoons heavy whipping cream
¼ teaspoon garlic powder
Garnish: parsley leaves

• Using a 1¾-inch round cutter, cut 48

rounds from bread, discarding scraps. To
prevent drying out, place bread rounds
in a resealable plastic bag until needed.
• In the work bowl of a food processor,
combine ham, cream cheese, parsley,
honey, cream, and garlic powder. Pulse
until blended and smooth. (Make sure
ham pieces are small enough to pass
through a piping tip.)
• Transfer ham mixture to a piping
bag fitted with a small open-star tip
(Wilton #32). Evenly pipe mixture
onto 12 bread rounds, using a circular
motion and covering surface of bread.
Top each with another bread round.
Pipe a small rosette of mixture onto top
of each sandwich.
• Garnish each rosette with a parsley
leaf, if desired.
• Serve immediately.

Roast Chicken
Tea Sandwiches with
Honey-Mustard Spread
Yield: 8 tea sandwiches | Preparation: 10 minutes

1 recipe Onion-Caraway Scones

(recipe follows)
1 recipe Honey-Mustard Spread
(recipe follows)
Arugula leaves
8 slices rotisserie-style chicken
8 slices yellow tomato
Garnish: yellow grape tomatoe slices

• Using a bread knife, cut Onion-

Caraway Scones in half horizontally.
Spread ½ teaspoon Honey-Mustard
Spread onto cut sides of each scone.
Place arugula leaves on bottom half
of each scone. Lay roast chicken slices
and tomato slices on top of arugula.
Top with remaining half of scone, and
secure with a frilled pick, if desired.
• Garnish with yellow grape tomato
slices, if desired.
• Serve immediately.

Onion-Caraway Scones
Yield: 8 scones
Preparation: 20 minutes | Bake: 20 minutes

1½ cups all-purpose flour

1½ teaspoons baking powder
1¼ teaspoons minced dried onion
1 teaspoon sugar
¾ teaspoon caraway seed
¼ teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons cold salted butter,
cut into pieces
½ cup plus 1 tablespoon heavy
whipping cream, divided
¹ ³ cup sour cream
⁄
• Preheat oven to 350°.
• Line a rimmed baking sheet with
parchment paper. Set aside.
• In a large bowl, combine flour, bak-
ing powder, dried onion, sugar, cara-
way seed, salt, and pepper, whisking
well. Using a pastry blender, cut but-
ter into flour mixture until mixture
resembles coarse crumbs. Set aside.
• In a small bowl, combine ½ cup
cream and sour cream, whisking until
smooth. Add to flour mixture, stir-
ring to incorporate. (Mixture will be
crumbly and will not come together.)
Continue to work dough gently with
hands until dough comes together.
• Turn dough out onto a lightly
floured surface. Knead gently 4 to
5 times. Roll dough to a ½-inch
thickness. Using a 2¼-inch square
cutter, cut 8 scones from dough.
Place scones 2 inches apart on
prepared baking sheet. Brush lightly
with remaining 1 tablespoon cream.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in the centers comes out
clean, approximately 20 minutes. Let
cool completely.
Honey-Mustard Spread
Yield: / cup | Preparation: 5 minutes
¼ cup Dijon-style mustard
2 tablespoons clover honey
1 tablespoon mayonnaise
• In a small bowl, combine mustard,
honey, and mayonnaise, whisking
until smooth.
• Refrigerate in a covered container
until needed.
Carrot-Fennel-Raisin
Salad with
Honey-Lime Dressing
Yield: 6 servings | Preparation: 30 minutes
1 cup finely grated carrot
2 tablespoons finely chopped
fennel bulb
2 tablespoons finely chopped
fennel fronds
2 tablespoons chopped golden raisins
1 tablespoon honey
1 tablespoon fresh lime juice
1 teaspoon olive oil
¼ teaspoon salt
¹⁄8 teaspoon ground black pepper
6 mini yellow bell peppers
¾ cup butter lettuce
• In a medium bowl, combine
carrot, fennel, fennel fronds, and
raisins, tossing to blend. Set aside.
• In a small bowl, combine honey,
lime juice, olive oil, salt, and
pepper, whisking to blend. Pour
dressing over carrot mixture,
tossing until incorporated.
• Cut tops off peppers, and remove
seeds. Trim bottoms of peppers, if
necessary, so that pepper cups will
sit level. Line each pepper cup with
lettuce. Evenly divide carrot salad
among prepared pepper cups.

teatimemagazine.com 28

Honey-Coconut Candy
Yield: 32 to 36 candies
Preparation: 45 minutes
Refrigerate: 1 hour
2 (14-ounce) cans sweetened
condensed milk
¹ ³ cup clover honey
⁄ approximately 1 hour.
½ teaspoon butter extract
2 cups finely chopped sweetened
flaked coconut*
• In a medium saucepan, combine
condensed milk, honey, and but-
ter extract over medium-high heat.
Bring mixture to a boil, stirring
constantly with a wooden spoon.
Reduce heat to medium-low. Cook,
29 TeaTime May/June 2015
stirring constantly, until mixture is
thick and shiny and pulls away from
pan when pan is tilted, 10 to 15
minutes. (If milk mixture begins to
scorch, reduce heat.)
• Pour mixture into a shallow
pan or a pie plate. Refrigerate for
• Using a levered 2-teaspoon scoop,
divide mixture into portions, and roll
with greased hands to form balls. Roll
balls in coconut until coated. Place
candies in an airtight container, and
refrigerate until needed.
• Serve cold or at room temperature.
*To finely chop coconut, pulse in a food
processor.
Honey-Almond Tartlets
Yield: 9 tartlets | Preparation: 35 minutes
Bake: 13 to 15 minutes | Cool: 30 minutes
½ (14.1-ounce) package refrigerated pie
dough (1 sheet)
1 large egg
¹⁄³ cup firmly packed light brown sugar
3 tablespoons tupelo honey
1 tablespoon salted butter, melted
1 teaspoon vanilla extract
¾ cup chopped toasted slivered
almonds
Garnish: 9 blueberries tossed in
1 tablespoon Simple Syrup
(recipe follows)
• Preheat oven to 350°.
• Unroll pie dough on a lightly floured
surface. Using a 2¾-inch round cut-
ter, cut 9 rounds from pie dough.
Press into 9 (2½-inch) fluted tartlet
pans, pressing dough into indenta-
tions with the wide end of a chop-
stick. Place prepared tartlet pans on a
rimmed baking sheet. Set aside.
• In a medium bowl, combine egg,
brown sugar, honey, butter, and
vanilla extract, whisking until smooth
and creamy. Add almonds, stirring to
blend. Divide mixture evenly among
prepared tartlet shells.
• Bake until tartlets are set and
slightly puffed, 13 to 15 minutes. Let
tartlets cool completely in pans. Care-
fully remove tartlets from pans.
• Garnish each tartlet with a blueberry
tossed in Simple Syrup, if desired.
Simple Syrup
Yield: ½ cup
Preparation: 5 minutes | Cook: 3 minutes
¼ cup water
¼ cup sugar
• In a small saucepan, combine sugar
and water, whisking well. Cook over
medium-high heat until sugar melts,
3 to 5 minutes. Remove from heat,
and set aside to cool completely.
• Use immediately, or store in an
airtight container in the refrigerator
until needed.
 MAKEAHEAD TIP: Tartlets can be
made a day in advance and stored,
Honey-Tarragon ungarnished, in an airtight container at
Madeleines room temperature, or made a week in
Yield: 36 madeleines advance and frozen until needed. Let
Preparation: 30 minutes | Bake: 7 to 8 minutes thaw before garnishing and serving.

4 large eggs
½ cup clover honey
¼ cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon finely chopped fresh
tarragon
1 teaspoon baking powder
1 teaspoon fresh lemon zest
¹⁄8 teaspoon baking soda
¹⁄8 teaspoon salt
½ cup salted butter, melted and cooled

• Preheat oven to 350°.

• Spray 3 (12-well) madeleine pans
with nonstick baking spray with
flour. Set aside.
• In a large mixing bowl, com-
bine eggs, honey, sugar, and vanilla
extract. Beat at high speed with a
mixer for 5 minutes. Set aside.
• In a medium bowl, combine flour,
tarragon, baking powder, lemon zest,
baking soda, and salt, whisking well.
Add half of flour mixture to egg mix-
ture, beating at medium speed until
incorporated. Add remainder of flour
mixture, beating to combine.
• Gradually add melted butter, beat-
ing at medium speed. Let mixture
stand for 5 minutes.
• Using a levered 1-tablespoon scoop,
divide batter evenly among wells of
prepared pans. Tap lightly on counter-
top to level batter.
• Bake until madeleines are light
golden brown, 7 to 8 minutes. Let
cool slightly in pans. Transfer to wire
cooling racks, and let cool completely.
• Store in airtight containers.

MAKEAHEAD TIP: Madeleines can be

made a day in advance and stored in an
airtight container, with layers separated by
wax paper. Don’t freeze cookies, or they will
become spongy.

KITCHEN TIP: Honeys can be used

interchangeably without affecting recipe.
31 TeaTime May/June 2015
A
pril showers bring May Æowers, or so they say. And along
with the Æowers of May come longer days, the perfect
opportunity to set your tea table outside on a porch or in
a garden and enjoy a late-afternoon tea. We’ve created a May Day
menu that includes the fresh Æavors of spring—lemon, blueberries,
and strawberries. And we top it off with our clever Strawberry
Maypole Cupcakes. Your guests won’t turn down an invitation to
this tea celebrating the Æowering of spring.
Photography by William Dickey / Tea Pairings by Capital Teas

teatimemagazine.com 32
 TEA
sommelier
....................................................................

Welcome May with these flavorful pairings

from Capital Teas to complement each
course of this delightful menu. To purchase,
visit one of Capital Teas’ 14 locations,
go to capitalteas.com, or call 888-484-8327.

SCONE COURSE:
White Cosmo Organic

SAVORIES COURSE:
Dragonwell Lung Ching Organic

SWEETS COURSE:
Slimming Oolong Organic
 Lemon-Almond Scones
Yield: 13 scones
Preparation: 25 minutes
Bake: 18 to 20 minutes

2 cups all-purpose flour

¹⁄³ cup plus 1 teaspoon sugar, divided
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon fresh lemon zest
4 tablespoons cold salted butter,
cut into pieces
¹ ³ cup chopped toasted almonds
⁄
1 cup plus 3 tablespoons cold heavy
whipping cream, divided
½ teaspoon lemon extract
Garnish: sliced almonds

• Preheat oven to 350°.

• Line a rimmed baking sheet with
parchment paper. Set aside.
• In a large bowl, combine flour,
¹⁄³ cup sugar, baking powder, salt, and
lemon zest, whisking well. Using a
pastry blender, cut butter into flour
mixture until mixture resembles
coarse crumbs. Add chopped almonds,
stirring to combine. Set aside.
• In a liquid-measuring cup, com-
bine 1 cup plus 2 tablespoons cream
and lemon extract, stirring to blend.
Add to flour mixture, stirring until
mixture comes together. (If dough
seems dry, add more cream, 1 table-
spoon at a time, until dough is uni-
formly moist.) Working gently, bring
mixture together with hands until a
dough forms.
• Turn out dough onto a lightly floured
surface. Knead gently 4 to 5 times.
Using a rolling pin, roll out dough to
a ½-inch thickness. Using a 2¾-inch
flower-shaped cutter, cut 13 scones
from dough. Place scones 2 inches
apart on prepared pan. Brush scones
with remaining 1 tablespoon cream.
Sprinkle remaining 1 teaspoon sugar
evenly over scones.
• Garnish the center of each scone
with a few sliced almonds, if desired.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in the centers comes out
clean, 18 to 20 minutes.
• Serve warm or at room temperature.

teatimemagazine.com 34
 Radish Ruffle Canapés
Yield: 12 canapés
Preparation: 35 minutes
4 tablespoons salted butter, softened
½ teaspoon ground pink peppercorns
3 slices firm white sandwich bread,
such as Pepperidge Farm
4 medium radishes
Garnish: additional ground pink
peppercorns
• In a small bowl, combine butter
and peppercorns, stirring to blend.
Set aside.
• Using a 1½-inch round cutter,
cut 12 rounds from bread. Spread
peppercorn butter onto one side of
each bread round. Set aside.
• Using a mandoline, shave 48
paper-thin slices from radishes. Fold
each slice in half and then into quar-
ters. Place 4 folded slices radish on
top of each buttered bread round,
arranging to resemble a flower.
• Garnish each canapé with additional
ground pink peppercorns, if desired.
MAKEAHEAD TIP: Butter can be made a
day in advance and refrigerated in a covered
container. Let come to room temperature
before using. Bread rounds can be cut a day
in advance and stored in resealable plastic
bags. Canapés can be assembled an hour
before serving. Drape with damp paper
towels, and refrigerate until needed.
KITCHEN TIP: A mandoline is essential in
creating paper-thin radish slices.
Bell Pepper–Artichoke
Mini Quiches
Yield: 8 (4-inch) quiches
Preparation: 45 minutes | Bake: 20 minutes
1 (14.1-ounce) package refrigerated
pie dough (2 sheets), such as
Pillsbury
“The world’s favorite season is the spring. All things seem possible in May.”
35 TeaTime May/June 2015
1 tablespoon salted butter
¼ cup sliced shallots
1 cup shredded Gruyère cheese
½ cup chopped canned artichokes
2 tablespoons finely chopped yellow
bell pepper
2 tablespoons finely chopped orange
bell pepper
2 tablespoons finely chopped green
bell pepper
1 cup heavy whipping cream
3 large eggs
½ teaspoon salt
¹⁄8 teaspoon ground black pepper
• Preheat oven to 350°.
• Using a 4¼-inch round cutter, cut
8 rounds from pie dough. Press into
8 (4-inch) tartlet pans with remov-
able bottoms. Place tartlet pans on
a rimmed baking sheet. Set aside.
• In a small nonstick sauté pan,
melt butter over medium-high heat.
Reduce heat to low, and add shal-
lots. Cook, stirring occasionally,
until shallots are tender, 8 to 10
minutes. Let cool slightly.
• Evenly divide ½ cup cheese, arti-
chokes, and shallots among cooled
tartlet shells. Top evenly with
remaining ½ cup cheese. Sprinkle
with yellow, orange, and green bell
peppers, dividing evenly. Set aside.
• In a medium bowl, combine cream,
eggs, salt, and black pepper, whisk-
ing to blend. Divide mixture evenly
among prepared tartlet shells.
• Bake until quiches are set and
slightly puffed, 18 to 20 minutes.
Let quiches cool slightly before
removing from tartlet pans.
MAKEAHEAD TIP: Quiches are best
made the same day but can be made
a day in advance and refrigerated in a
covered container. Reheat in a 350° oven
for 5 to 10 minutes. Quiches made the
same day can be baked and then left at
room temperature for up to 3 hours.
Salmon-Watercress
Finger Sandwiches
Yield: 8 finger sandwiches
Preparation: 35 minutes
1 (8-ounce) package cream cheese,
softened
1 (3.75-ounce) can smoked salmon
fillet, such as Bumble Bee
½ cup watercress leaves (stems
removed)
2 tablespoons sour cream
1 tablespoon minced chives
1 teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon garlic powder
¹⁄8 teaspoon ground black pepper
12 slices very thin firm white sandwich
bread, such as Pepperidge Farm
• In the work bowl of a food proces-
sor, combine cream cheese, salmon,
watercress leaves, sour cream,
chives, lemon zest, lemon juice,
salt, garlic powder, and black pep-
per, pulsing to blend until smooth
and creamy.
• Spread half of salmon mixture in
an even layer onto 4 bread slices. Top
each with another bread slice, and
spread an even layer of remaining
half of salmon mixture on top. Top
with a third bread slice. (You should
have 4 whole sandwiches.)
• Using a serrated bread knife, trim
crusts from all sides of sandwiches.
Cut each sandwich in half to make 2
finger sandwiches.
MAKEAHEAD TIP: Salmon mixture
can be made a day in advance and
refrigerated in a covered container.
Sandwiches can be assembled earlier in
the day, covered with damp paper towels,
and refrigerated in a covered container
until needed.
—Edwin Way Teale
teatimemagazine.com 36
 No-Bake
Lemon-Blueberry-Basil
Tartlets
Yield: 24 tartlets
Preparation: 25 minutes

1 (8-ounce) container mascarpone

cheese
½ cup prepared lemon curd
1 tablespoon finely minced fresh basil
24 mini shortbread tartlet shells , such
as Clearbrook Farms
2 cups blueberries
¼ cup Simple Syrup (recipe on page 29)
Garnish: fresh basil leaves

• In a medium bowl, combine mas-

carpone cheese, lemon curd, and
minced basil, stirring until smooth.
Transfer mixture to a piping bag
fitted with a medium open-star
tip (Wilton #32). Pipe into tartlet
shells in a swirl. Top each tartlet
evenly with blueberries. Brush blue-
berries with Simple Syrup.
• Garnish each tartlet with a basil
leaf, if desired.

MAKEAHEAD TIP: Tartlets can be

made earlier in the day and refrigerated
in a covered container until serving time.
Garnish with simple syrup and fresh basil
leaves just before serving.

Pistachio-Orange Blondies
Yield: 24 blondies
Preparation: 25 minutes
Bake: 20 minutes

2 cups all-purpose flour

2 tablespoons fresh orange zest
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cardamom
½ cup salted butter, softened
1 cup firmly packed light brown sugar
2 large eggs
2½ teaspoons vanilla extract
¾ cup finely chopped roasted, salted
pistachios, divided
1 teaspoon turbinado sugar

37 TeaTime May/June 2015

• Preheat oven to 350°.
• Line a 13-x-9-inch baking pan
with aluminum foil, letting foil
hang over edges of pan (to create
handles). Spray with nonstick cook-
ing spray. Set aside.
• In a medium bowl, combine flour,
orange zest, baking powder, salt,
and cardamom, whisking well. Set
aside.
• In a large bowl, combine butter
and brown sugar. Beat at medium
speed with a mixer until fluffy. Add
eggs, one at a time, beating well
after each addition. Add vanilla
extract, beating to combine. Add
½ cup pistachios, stirring to blend.
Spread batter into prepared pan,
smoothing with an offset spatula
to create a level surface. Sprinkle
evenly with remaining ¼ cup pista-
chios and turbinado sugar.
• Bake until edges are golden brown
and a wooden pick inserted in the
center comes out clean, approxi-
mately 20 minutes. (Do not over-
bake, or blondie will become hard.)
• Let cool in pan for 10 minutes.
Using foil handles, remove blondie
from pan, and let cool completely
on a wire rack. Remove blondie
from foil. Trim and discard edges of
blondie. Cut into 24 pieces.
MAKEAHEAD TIP: Blondies can be
made a day in advance and stored in an
airtight container at room temperature.
They can also be baked a week in advance
and frozen in an airtight container.
Strawberry Maypole
Cupcakes
Yield: 9 large cupcakes or 24 regular cupcakes
Preparation: 45 minutes
Bake: 19 to 25 minutes
2 cups cake flour, such as Swans Down
1¼ teaspoons baking powder
½ teaspoon salt
½ cup salted butter, softened
1¼ cups sugar
½ cup seedless strawberry jam
Red paste food coloring, such as Wilton
3 large eggs
3 tablespoons sour cream
2 tablespoons whole milk
2 teaspoons strawberry extract
½ teaspoon vanilla extract
1 recipe Vanilla Buttercream Frosting
(recipe follows)
Garnish: 1 Mini Maypole per cupcake
(instructions follow)
• Preheat oven to 350°.
• Place decorative baking cups* on
a rimmed baking sheet. [If using
regular baking cups, line wells of 2
(12-well) muffin pans.] Set aside.
• In a medium bowl, combine flour,
baking powder, and salt, whisking
well. Set aside.
• In a large bowl, combine butter
and sugar. Beat at high speed with a
mixer until light and fluffy, approxi-
mately 5 minutes. Add jam, beating
until incorporated. Add red paste
food coloring until desired shade of
pink is achieved. Add eggs, one at a
time, beating well after each addi-
tion. Set aside.
• In a liquid-measuring cup, com-
bine sour cream, milk, and extracts,
stirring until blended. Add flour
mixture to butter mixture in thirds,
alternately with milk mixture, begin-
ning and ending with flour mixture.
Divide batter evenly among baking
cups (approximately 7 tablespoons
per large baking cup; 3 tablespoons
per regular baking cup). Tap baking
sheet on countertop to level batter
and reduce air bubbles.
• Bake until a wooden pick inserted
in the centers comes out clean, 23 to
25 minutes (19 to 20 minutes for reg-
ular cupcakes). Let cool completely.
• Place Vanilla Buttercream Frost-
ing in a pastry bag fitted with a very
large open-star tip (Ateco #869).
Pipe a frosting rosette onto each
cupcake.
• Garnish each cupcake with a Mini
Maypole, if desired.
• Serve immediately, or refrigerate in
a covered container until serving time.
*We used large baking cups
from Simply Baked, available at
christydesignsonline.com.
Vanilla Buttercream
Frosting
Yield: 3½ cups
Preparation: 10 minutes
1 cup salted butter, softened
5 cups confectioners’ sugar
2 tablespoons whole milk
1 tablespoon vanilla extract
¼ teaspoon salt
• In a large bowl, combine butter,
confectioners’ sugar, milk, vanilla
extract, and salt. Beginning at low
speed and gradually increasing to
high speed, beat with a mixer until
smooth and creamy.
• Use immediately, or refrigerate in
a covered container until needed.
Let frosting come to room tempera-
ture before piping.
Mini Maypole HOW-TO:
3 (18-inch) lengths narrow ribbon
1 decorative pick*
1 decorative drinking straw*
• Place lengths of ribbon
together. Using an overhand
knot, tie lengths together
approximately 1 inch from
one end.
• Using decorative pick, poke
knotted end of ribbon lengths
into drinking-straw hole. (If
desired, glue decorative end of
pick to straw.)
• Trim straw and ribbons to
desired length.
*Similar item available at
simplybaked.us.
teatimemagazine.com 38
Tea Pairings by Harney & Sons
 Apricot–Sour Cream
Scones
Yield: 20 scones
Preparation: 20 minutes
Bake: 18 minutes

2 cups all-purpose flour

¹⁄³ cup sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup cold salted butter, cut into
pieces
½ cup chopped dried apricots
¹⁄³ cup sour cream
7 tablespoons cold heavy whipping
cream, divided
½ teaspoon vanilla extract

• Preheat oven to 350°.

• Line a rimmed baking sheet with
parchment paper. Set aside.
• In a large bowl, combine flour,
sugar, baking powder, and salt,
whisking well. Using a pastry
blender, cut butter into flour mix-
ture until mixture resembles coarse
crumbs. Add apricots, stirring to
combine. Set aside.
• In a liquid-measuring cup, com-
bine sour cream, 6 tablespoons
cream, and vanilla extract, stirring
to blend. Add to flour mixture, stir-
ring until mixture comes together.
(If dough seems dry, add more
cream, 1 tablespoon at a time, until
dough is uniformly moist.) Working
gently, bring mixture together with
hands until a dough forms.
• Turn out dough onto a lightly
floured surface. Knead gently 4 to
5 times. Using a rolling pin, roll
dough to a ½-inch thickness. Using
a 2-inch scalloped-edge round cut-
ter, cut 20 scones from dough. Place
scones 2 inches apart on prepared
baking sheet. Brush tops of scones
with remaining 1 tablespoon cream.
• Bake until edges of scones are light
golden brown and a wooden pick
inserted in the centers comes out
clean, approximately 18 minutes.
• Serve warm.

teatimemagazine.com 40
 TEA
sommelier
....................................................................

Mom and guests will be pleased to sip this

trio of excellent offerings from Harney & Sons
along with each course of this teatime menu.
Order online at harney.com or
by calling 800-TEA-TIME.

SCONE COURSE:
Yin Hao Jasmine

SAVORIES COURSE:
Elyse’s Blend

SWEETS COURSE:
Mother’s Blend
 Pineapple-Basil
Chicken Salad Croissants
Yield: 8 sandwiches
Preparation: 20 minutes
3 cups chopped cooked chicken*
1 cup canned pineapple tidbits,
drained
½ cup chopped toasted pecans
¹⁄³ cup chopped celery
¼ cup chopped fresh basil
1 cup mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
8 small croissants
Mixed baby lettuces
• In a large bowl, combine chicken,
pineapple, pecans, celery, and basil,
tossing to blend. Set aside.
• In a small bowl, combine mayon-
naise, lemon juice, salt, and pepper,
stirring to blend. Add to chicken
mixture, stirring until well com-
bined. Set aside.
• Using a serrated bread knife,
cut croissants in half horizontally.
Place lettuce leaves on bottom half
of each croissant. Fill each croissant
evenly with chicken salad.
• Serve immediately.
*We used meat pulled from a rotisserie-
style chicken.
MAKEAHEAD TIP: Chicken salad can be
made a day in advance and refrigerated
in a covered container.
Radish Flower Canapés
Yield: 12 canapés | Preparation: 35 minutes
4 tablespoons salted butter, softened
2 tablespoons finely crumbled feta
cheese
1 tablespoon finely chopped fresh mint
12 slices white sandwich bread
6 radishes
Garnish: fresh mint sprigs
• In a small bowl, combine butter,
cheese, and chopped mint, stirring
until well blended. Set aside.
• Using a 3-inch flower-shaped cut- Drain shrimp, and transfer to a bowl
ter, cut 12 shapes from bread. Place filled with iced water to cool shrimp.
bread flowers in a resealable plastic Remove shrimp from iced water, and
bag to prevent drying out. blot dry on paper towels.
• With a knife, trim tops from • In the work bowl of a food
radishes. Using a mandoline, cut processor, pulse shrimp until very
thin slices from radishes. Cut radish finely chopped. Set aside.
slices in half. Set aside. • In a mixing bowl, combine cream
• Spread a thin layer of butter mix- cheese and cream. Beat at high
ture onto each bread flower. On speed with a mixer until smooth.
each canapé, arrange 6 radish slices Add shrimp, chives, parsley, lemon
in a flower shape on top of butter. zest, lemon juice, hot pepper sauce,
• Garnish with a fresh mint sprig, if salt, garlic powder, and black pep-
desired. per, beating until mixture is smooth
• Serve immediately. and creamy.
• Refrigerate in a covered container
MAKEAHEAD TIP: Butter mixture until cold, approximately 4 hours.
can be made a day in advance and • Transfer mixture to a piping bag
refrigerated in a covered container. fitted with a large open-star tip
Let come to room temperature before (Wilton #1). Pipe onto crackers in a
spreading. Bread shapes can be cut a decorative rosette pattern.
day in advance and stored in a resealable • Garnish each canapé with a lemon
plastic bag. curl, if desired.
• Serve immediately.
Shrimp Mousse Canapés MAKEAHEAD TIP: Shrimp mixture
Yield: 24 canapés | Preparation: 30 minutes can be made a day in advance and
Cook: 5 minutes | Refrigerate: 4 hours refrigerated in a covered container until
needed.
6 cups water
1 pound shrimp, peeled and deveined
1 tablespoon Old Bay Seasoning
1 (8-ounce) package cream cheese,
softened
2 teaspoons heavy whipping cream
1 tablespoon finely chopped fresh
chives
1 tablespoon finely chopped fresh
parsley
1 teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
½ teaspoon hot pepper sauce
½ teaspoon salt
¼ teaspoon garlic powder
¹⁄8 teaspoon ground black pepper
24 thin, crispy crackers, such as 34
Degrees Radish Flower
Garnish: lemon curls Canapés
• In a large saucepan, bring water
to a boil. Remove from heat, and
add shrimp and Old Bay Seasoning.
Cover, and let stand for 5 minutes
to cook shrimp. (Shrimp will be
opaque and pink/white when done.)
teatimemagazine.com 42
 Sweetened
Whipped Cream
Yield: 2 cups | Preparation: 5 minutes

1 cup cold heavy whipping cream

1 tablespoon confectioners’ sugar
¼ teaspoon vanilla extract

• In a medium bowl, combine

cream, confectioners’ sugar, and
vanilla extract. Beat at high speed
with a mixer until thickened.
• Store in a covered container in the
refrigerator until needed.

Candied Lemon Slices

Yield: 10 lemon slices | Preparation: 15 minutes
Cook: 10 minutes | Cool: 1 hour

1 cup sugar
1 cup water
10 very thin (¹⁄8-inch thick) lemon slices

• Line a rimmed baking sheet with

Lemon Tartlets
Yield: 10 tartlets | Preparation: 30 minutes
Cook: 10 minutes | Refrigerate: 2 hours
10 (3.15-inch) shortbread tart shells,
such as Clearbrook Farms
2 large eggs
2 large egg yolks
¾ cup sugar
½ cup fresh lemon juice
6 tablespoons salted butter, cut into
pieces
1 recipe Sweetened Whipped Cream
(recipe follows)
1 recipe Candied Lemon Slices
(recipe follows)
• Place tart shells on a rimmed bak-
ing sheet. Set aside.
• In a large heatproof bowl, combine
eggs, egg yolks, and sugar, whisking
to blend. Set bowl over a saucepan
of simmering water. Cook, whisk-
ing constantly, until eggs become
foamy and thicken, 8 to 10 minutes.
Add lemon juice in 3 batches, whisk-
ing after each addition until mixture
thickens again. Add butter, a few
pieces at a time, whisking after each
addition. Remove bowl from heat,
and let mixture cool slightly, whisk-
ing occasionally to help the cooling
process.
• Divide mixture evenly among tart
shells, smoothing tops to create a
level surface. Refrigerate tartlets until
filling is cold, approximately 2 hours.
• Place Sweetened Whipped Cream
in a pastry bag fitted with a large
open-star tip (Wilton #1M). Just
before serving, pipe a rosette in
the center of each tartlet. Top each
whipped cream rosette with a Can-
died Lemon Slice.
waxed paper. Set side.
• In a small saucepan, combine sugar
and water. Cook over medium-high
heat just until sugar dissolves, stir-
ring occasionally. Reduce heat to
low, and add lemon slices. Cook until
lemon slices are shiny and translu-
cent, approximately 10 minutes.
• Lay lemon slices in a single layer
on prepared baking sheet. Let cool
to room temperature. Just before
using, blot lemon slices with paper
towels, and form into ruffled
shapes.
MAKEAHEAD TIP: Make Candied
Lemon Slices up to a day ahead. Reserve
syrup after removing lemon slices to
baking sheet to cool. Combine cooled
syrup and cooled slices. Store in a covered
container in the refrigerator until needed.
Blot and shape slices just before using.

43 TeaTime May/June 2013

 Chocolate Truffle Cakes
Yield: 18 cakes | Preparation: 45 minutes
Bake: 13 minutes | Cool: 30 minutes
Set: 30 minutes

½ cup salted butter, softened

1 cup sugar
2 large eggs
1¼ teaspoons vanilla extract
1½ cups sifted cake flour, such as
Swans Down
1½ teaspoons baking powder
¼ teaspoon salt
¼ cup whole milk
¼ cup sour cream
2 ounces unsweetened baking
chocolate, such as Baker’s, melted
¹ ³ cup confectioners’ sugar
⁄
1 recipe Milk Chocolate Truffle Filling
(recipe follows)
Garnish: fresh raspberries, fresh mint

• Preheat oven to 350°.

• Spray 2 (12-well) mini fluted cake
pans* with nonstick baking spray
with flour. Set aside.
• In a large bowl, combine butter
and sugar. Beat at medium-high
speed with a mixer until light and
fluffy, approximately 3 minutes.
Add eggs, one at the time, beating
after each addition until incorpo-
rated. Add vanilla extract, beating
to blend. Set aside.
• In a medium bowl, combine flour,
baking powder, and salt, whisking
well. Set aside.
• In a small bowl, combine sour
cream and milk, stirring to blend.
Add flour mixture to butter mix-
ture in thirds, alternately with sour
cream mixture, beating after each
addition. Add melted chocolate,
stirring to blend.
• Using a levered 3-tablespoon
scoop, divide batter evenly among
wells of prepared pans. Rap pans
on countertop to level batter and
reduce air bubbles.
• Bake until a wooden pick inserted
in the centers comes out clean,
approximately 13 minutes. Let cool
in pans for 10 minutes. Invert cakes
onto wire cooling racks, and let cool
completely.
• Dust cakes with confectioners’ sugar.
Place cakes on a rimmed baking
sheet or serving platter.
• Place Milk Chocolate Truffle Fill-
ing in a liquid-measuring cup. Fill
centers of cakes evenly with warm
filling. Let stand until filling thick-
ens, approximately 30 minutes.
• Garnish with raspberries and
mint, if desired.
MAKEAHEAD TIP: Cakes can be baked a
week in advance and frozen in an airtight
container. Let thaw completely before
dusting with confectioners' sugar and
filling with Milk Chocolate Truffle Filling.
*We used Wilton 12-well Mini Fluted
Muffin pans.
Milk Chocolate
Truffle Filling
Yield: 1 cup | Preparation: 10 minutes
½ cup heavy whipping cream
1 cup milk chocolate morsels, such as
Ghirardelli
• In a small saucepan, heat cream
over medium-high heat until very
hot but not boiling. Remove from
heat, and add milk chocolate mor-
sels, stirring until morsels melt and
mixture is smooth.
• Use immediately.

teatimemagazine.com 44

Macadamia-Coconut
French Macarons
Yield: 20 sandwich cookies
Preparation: 5 hours
Bake: 24 minutes per batch
3 large egg whites
1½ cups salted whole macadamia nuts
1½ cups confectioners’ sugar, divided
2 tablespoons sugar
¼ teaspoon coconut extract
1 recipe Toasted Coconut–Cream
Cheese Filling (recipe follows)
Garnish: toasted minced coconut
(reserved from Toasted Coconut–
Cream Cheese Filling)
• Place egg whites in a large bowl,
and let stand at room tempera-
ture for exactly 3 hours. (Aging egg
whites in this manner is essential to
creating the perfect macaron.)
• Line 2 rimmed baking sheets with
parchment paper. Using a pencil,
draw 2-inch circles 2 inches apart
45 TeaTime May/June 2013
on parchment paper. Turn parch-
ment paper over. Set aside.
• In the work bowl of a food proces-
sor, combine macadamia nuts and
2 tablespoons confectioners’ sugar,
pulsing until very finely ground.
(Don’t overprocess or a nut butter
will be created. The nut particles
should stay dry and separate, not
clump together.) Add remaining
confectioners’ sugar, and process
just until combined. Set aside.
• In a large bowl, beat egg whites
at medium-high speed with a mixer
until frothy. Gradually add sugar
and coconut extract, beating at
high speed until stiff peaks form,
approximately 5 minutes. (Egg
whites will be thick, creamy, and
shiny.)
• Add macadamia-nut mixture to
egg whites, folding until well com-
bined. (Batter should flow off the
spatula in thick ribbons.) Let batter
stand for 15 minutes.
• Transfer batter to a pastry bag
fitted with a medium round tip
(Wilton #12). Pipe batter onto
drawn circles on prepared baking
sheets. Slam baking sheets
vigorously on the countertop 5 to
7 times to release air bubbles. Let
stand at room temperature 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 275°.
• Bake macarons until firm to the
touch, approximately 24 minutes.
Let cool completely on pans. Trans-
fer to an airtight container. Wrap
in plastic wrap in groups of 4 to 6
macarons to prevent fragile cookies
from crushing or breaking. Refrig-
erate until ready to fill and serve.
• Place Toasted Coconut–Cream
Cheese Filling in a piping bag fitted
with a large round tip. Pipe filling
onto flat side of a macaron, and top
with another macaron, flat sides
together. Push down lightly and
twist so filling will spread to edges.
• Garnish sides of macarons with
reserved toasted coconut, pressing
lightly into frosting.
Toasted Coconut–
Cream Cheese Filling
Yield: ½ cup
Preparation: 10 minutes
4 ounces cream cheese, softened
1 teaspoon heavy whipping cream
1 tablespoon confectioners’ sugar
¹⁄³ cup toasted, minced coconut,
divided
• In a medium bowl, combine cream
cheese, cream, and confection-
ers’ sugar. Beat at high speed with
a mixer until smooth. Add ¼ cup
coconut, stirring until incorpo-
rated. Reserve remaining coconut
to garnish macarons.
 gluten-free scone

Cherry
Delight
With dried cherries and
nuggets of cream cheese,
these scones are a decadent
gluten-free option.
Tea Pairing by Paris In A Cup

Gluten-free
Cherry–Cream Cheese
Scones
Yield: 21 scones | Preparation: 25 minutes
Bake: 18 to 20 minutes

2 cups gluten-free all-purpose flour*

¹⁄³ cup sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold salted butter, cut
into pieces
3 ounces cream cheese, cut into cubes
½ cup dried cherries
1 cup cold heavy whipping cream,
divided
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 large egg
• Preheat oven to 350°.
• Line 2 rimmed baking sheets with
parchment paper. Set aside.
• In a large bowl, combine flour,
sugar, baking powder, and salt,
whisking well. Using a pastry
blender, cut butter into flour mix-
ture until mixture resembles coarse
crumbs. Add cream cheese and
dried cherries, stirring to combine.
(Cream cheese should remain in
cubes.) Set aside.
• In a liquid-measuring cup, com-
bine ¾ cup plus 2 tablespoons
cream, vanilla extract, and almond
extract, stirring to blend. Add to
flour mixture, stirring until mixture
comes together. (If dough seems
TEA
sommelier
.....................................................................................................
A fruity, creamy scone like this deserves to be accompanied by an equally
delicious tea, such as this excellent caffeine-free selection from Paris In A
Cup. To order, call 714-538-9411, or go to parisinacup.com.
Cherries & Cream
dry, add more cream, 1 tablespoon remaining 2 tablespoons cream,
at a time, until dough is uniformly whisking to blend. Brush tops of
moist.) Working gently, bring mix- scones with egg mixture.
ture together with hands until a • Bake until edges of scones are
dough forms. golden brown and a wooden pick
• Turn dough out onto a lightly inserted in the centers comes out
floured surface. Knead gently 3 to clean, 18 to 20 minutes.
4 times. Using a rolling pin, roll • Serve warm.
dough to a ½-inch thickness. Using a
2½-inch round cutter, cut 21 scones *We used Glutino Gluten-free Pantry
from dough, rerolling scraps as little all-purpose flour, available at
as possible. Place scones 2 inches glutino.com and at many grocery
apart on prepared baking sheets. stores. Using another brand of flour
• In a small bowl, combine egg and may yield different results.

47 TeaTime May/June 2015

the tea experience

Gone to Carolina
Tea Treasures of the Tar Heel State’s Piedmont
by Kellie Grammer / Photography by John O’Hagan

T
ea enthusiasts are sure to find a few must-visit spots for
afternoon tea in the quaint towns and winding hills of North
Carolina’s Piedmont region. Head east from Winston-Salem for a
cuppa in Kernersville; stop in at Greensboro’s O.Henry Hotel for a dose
of nostalgia; and linger at the Olde English Tea Room in Wake Forest,
where time slows down over a pot of hot tea.
 O.HENRY HOTEL
624 Green Valley Road
Greensboro, NC 27408
800-965-8259 • ohenryhotel.com

Step into the lobby of the O.Henry

Hotel, and you’ll find a modern
establishment teeming with Old-
World charm. Wood paneling, tall
ceilings, and beautiful furnishings
welcome guests and set the scene for a serene getaway or a regal
afternoon-tea service, both honed to perfection.
The hotel opened its doors in 1998, but its roots date back to the
early 20th century. The original O.Henry in downtown Greensboro
was named for the alias of one of Greensboro’s famed natives,
William Sydney Porter. That structure was built in 1919 and then
was demolished in the 1970s, leaving a void in the area. In the
interest of preserving the beauty and culture of a community-
centered hotel, a new O.Henry Hotel opened. Family owned and
operated, it focuses on hospitality, comfort, and style in every aspect
of its rooms and amenities.
The O.Henry has been serving tea since 1998, but the service has
recently been revitalized through the talents of Executive Pastry Chef
Laura Dominguez, who trained at the French Culinary Institute in New
York City.
Tea-loving locals and hotel guests alike take tea daily in the
O.Henry’s social lobby—a lovely marriage of class and comfort, invit-
ing guests to enjoy a special time with friends and family. Plush chairs
and couches are gathered around low tables that are well suited for
conversation over tea.
Guests may choose from a variety of afternoon-tea options. Three-
tiered trays offer scones paired with curd and cream, an array of savory
dishes, and a selection of sweets, all of which vary seasonally and uti-
lize local ingredients wherever possible. The flavors of the savory mad-
eleines and muffins change every four to six weeks as the menu shifts
at Green Valley Grill, the hotel’s restaurant.
“The O.Henry has the kind of Old-World charm that you just don’t
expect to find in a place like Greensboro,” Chef Dominguez says.
“Everything is really comfortable and elegant, and it feels like some-
thing you’ve never experienced before.”
 the tea experience
KIMBEES, INC.
317 Martin Luther King Jr. Drive
Greensboro, NC 27406
877-546-2337 • kimbees.com
As a child, Kimberly Brown
sipped countless glasses of iced
tea while visiting grandparents
in Arkansas, fostering a fond-
ness for the beverage. From
those first few glasses, she
developed a passion for making
tea and serving it to friends and
family. Years later, she combined her love of tea with
her background in manufacturing and opened KimBees
in Greensboro, North Carolina, in hopes of introducing
customers to that treasured tea relationship. Kimberly
offers a luxurious tea experience at an accessible price
point, as she believes that tea is something everyone
can—and should—enjoy.
KimBees’ ready-to-drink sweetened bottled teas and
boxed loose-leaf blends are made with pure Sri Lankan
Ceylon tea. During the development process, Kimberly
carefully considers and thoughtfully plans every aspect
of her products, from the flavors and caffeine levels to
the packaging and bottle sizes. The World Tea Expo has
honored her for her painstaking attention to detail in
both packaging and flavor, and, most importantly, she
has the appreciation of her customers.
“It’s just a blessing that I’m actually able to do what
I love to do,” Kimberly says. “I’ve always wanted to cre-
ate something, so tea it is!”
The Greensboro shop has an indoor seating area
where guests may relax and enjoy a glass or pot of tea.
Luscious pound cakes, assorted freshly made snacks,
and the newest additions to the KimBees family, a
line of unsweetened green teas and baked goods by
Pauletta Washington, are all available for guests to
purchase and enjoy. An outdoor courtyard offers
a peaceful place to host birthday parties or bridal
showers or to simply enjoy an afternoon with friends.
51 TeaTime May/June 2015
THE OLDE ENGLISH TEA
ROOM AND GIFT SHOPPE
219 S. White Street
Wake Forest, NC 27587
919-556-6910
oldeenglishtearoom.net
Tucked into a quaint store-
front in historic Wake Forest, The Olde English Tea Room
and Gift Shoppe is a perfect spot for tea lovers. Charm
is in high supply in this circa-1926 painted-brick build-
ing, and the experience the staff carefully creates for each
guest is equally inviting.
For owner Allison Esguerra, The Olde English Tea
Room has been an enriching learning process and an
opportunity to make an impact in her community. In
2012, a job transition for Allison’s husband, Jeff, led the
Esguerras to take a leap of faith and pursue a life-long
dream—they purchased the tearoom from its original
owners.
Three years and many challenges later, Allison and
her staff work together to create an environment that is
quintessentially “tearoom-esque” and separate from the
distractions of daily life. “Our goal is truly for people to
find a respite,” Allison says.
The Olde English Tea Room offers a full lunch menu
filled with classic dishes, as well as traditional high-tea
and afternoon-tea services. Chef Joe Zak’s more than 30
years in the restaurant industry have produced a menu
that is sure to please, making the tearoom a destina-
tion for both a quick lunch and a leisurely afternoon tea.
Guests may choose from more than 40 teas to enjoy in
fine china cups alongside their meals.
While she loves to see her customers savoring the
food and tea at the Olde English Tea Room, ultimately
Allison seeks to make a difference through the close-
knit staff she has built and the refreshing experiences
she has created for guests to enjoy during every visit.
PEGG HOUSE TEA ROOM
237 N. Cherry Street • Kernersville, NC 27284
336-993-4100 • pegghousetearoom.com

The Pegg House Tea Room in Kernersville offers an idyl-

lic place for groups of tea lovers to gather and enjoy a
pleasant meal and a cup of tea. The historic home, which
dates back to 1885, gives a lovely first impression with its
gleaming hardwood floors and period crown molding and
details, but its homey atmosphere and quality food keep
them coming back.
Cristy Mae Sheets fell in love with the Pegg House Tea
Room when she first visited as a customer seeking a won-
derful meal in a beautiful setting. Three years later, after
countless stops for lunch or tea, she purchased the business and began adding her
own touches to the tearoom.
Because the relaxed, welcoming quality is what first attracted Cristy to Pegg House,
she makes every effort to ensure that her customers enjoy the same experience. Each
room is comfortable, cozy, and decorated with a different theme and color scheme,
striking a balance between modern and appropriate for the historic home.
Cristy has always had an affinity for baking and emphasizes quality and consis-
tency in the food served—all dishes are prepared in-house daily. Of the recent menu
additions, a crab-cake sandwich served on a buttery croissant and a strawberry-brie
panini are among customer favorites.
“A lot of people like to come here because it’s not something that you can get
everywhere,” Cristy says. “They love the atmosphere and the food, but they also love
it because it’s like a little kept secret in Kernersville.”

WASHINGTON DUKE INN & GOLF CLUB

3001 Cameron Boulevard • Durham, NC 27705
800-443-3853 • washingtondukeinn.com

For a traditional take on afternoon tea, the

Washington Duke Inn & Golf Club, located just
five minutes from downtown Durham on the
edge of the Duke University campus, offers an
elegant option for tea connoisseurs and nov-
ices alike. Don Ball, director of operations, food InnPhotograph Courtesy of
Washington Duke
& Golf Club
and beverage at the inn, says that afternoon tea
has become a fixture for locals, students, and guests from all walks of life.
The three-tiered afternoon tea service is available Wednesday through
Sunday from 2:30 to 4:30 p.m. in the Fairview Dining Room. The room’s
luxurious, clublike atmosphere and stunning views of the golfing greens
and pine trees of the adjoining Duke University forest provide a relaxing
afternoon that can be enhanced only by tea and its accompanying treats.
Afternoon tea at the inn is filled with traditional tea foods, including
cucumber tea sandwiches, assorted sweets, and scones with clotted cream
and curd. In a nod to the inn’s Southern locale, deviled eggs are often
included in the service. A variety of teas are available, the most popular
selections being vanilla and almond, Earl Grey, and an undisputed favorite—
ginger peach.
“We work to create an unhurried, elegant experience but one that is not
overly formal,” Don says. “We want people to feel comfortable and welcome
and pampered and genteel when they visit us. Afternoon tea is for everyone.”

teatimemagazine.com 52
 Essential Tea-Table Extras
The history of dainty accoutrements
by Jane Pettigrew / Photography Courtesy of Replacements, Ltd.
T
he prettiest tea tables are always dressed with
exquisite porcelain teacups and saucers, fine silver
teaspoons, little linen napkins, and platters of
enticing teatime treats. But other accessories are some-
times required to elegantly present and indulge in this
delicious afternoon feast.
Muffin dishes were designed in the 19th century to
keep scrumptious hot buttered muffins, hot cinnamon
toast, and crumpets warm once they had been prepared
in the kitchen and delivered to the tea table. Made of
silver, porcelain, or stoneware, the dishes consisted of a
deep plate that had a hollow chamber in its base and a
domed lid to cover the warm foods. Just before serving,
the hollow chamber was filled with piping-hot water
through a small aperture that was then sealed with a cork
stopper made to match the dish. Handy and charming
additions to the teatime ritual, muffin dishes remained
popular through the early 20th century and were often
designed as part of the tea sets that graced Edwardian
and art-deco drawing rooms and family parlors.
English muffins (yeasted bread rather than the little
cakelike American muffins so popular today) were origi-
nally made from leftover bread dough, biscuit [cookie]-
dough scraps, and sometimes mashed potato, and the
neat rounds of the mix were baked on a lightly greased
griddle until golden brown. Until the 1950s, these were
sold in Britain by “muffin men,” who peddled their wares
in the streets, handing them out from vast trays carried
53 TeaTime May/June 2015
on their heads. These itinerant salesmen announced
their arrival with the loud ringing of a hand bell, and
children throughout the land sang a song asking each
other, “Oh, do you know the muffin man?” At breakfast
or teatime, the muffins were toasted, torn in half, and
the soft, steamy dough slathered with butter before
being arranged in the muffin dish.
Sitting on the table alongside the warm muffin dish
might also have been a “muffineer,” a gleaming silver
container standing 6 to 8 inches tall, shaped rather like
a pepper pot, and used for shaking sugar or a mixture of
cinnamon and sugar onto hot buttered toast or muffins.
Such shakers date back to the 16th century and were
designed for salt, sugar, spices, and other powders. The
piercings in the dome were often arranged as beautifully
proportioned fleur-de-lis, bands of laurel, or swirl-
ing scrolls in elaborate floral and foliage designs. They
became known as muffineers in the 1800s, when the irre-
sistibly aromatic mix of cinnamon and sugar was dusted
over hot buttered toast or muffins at the tea table.
Cakes, scones, and small pastries are usually
presented on three-tiered cake stands today, but
Victorian and Edwardian tea tables often included
pierced silver baskets among the handsome tea wares.
These baskets, originally made by hand during the
late 16th century, became popular during the 1800s
for serving bread, fruit, or sweetmeats. As afternoon
tea became a regular part of the social whirl in grand
houses, these beautiful containers sat on sideboards and tea tables
displaying smaller items such as scones, biscuits, small cakes, and
pastries. Baskets made in the 18th century were round or oval with
handles for lifting positioned at each end. By the 1750s, a hinged
handle of twisted, interlaced, filigreed, or engraved silver looped up
and over the basket.
Afternoon tea has always been a “finger” meal that requires
none of the large cutlery laid ready on the lunch or dinner table.
Everything is small and neat, as readers of Mrs. Colin Campbell’s
Etiquette of Good Society were reminded in 1893: “The cups and
saucers are smaller than those used at other meals, and are more
dainty and refined in character . . . The other accompaniments also
are on a smaller scale—the spoons, sugar basin, cream jug are dis-
tinctly small.” And so, tea knives for spreading scones with clotted
cream and jam, along with pastry forks for breaking off small, bite-
size pieces from large slices of cake, must also be small. Because
traditionally tea plates are only a dainty 6 or 7 inches in diameter,
dessert and dinner knives are much too large, look cumbersome
and ungainly, and tumble easily from the edge of the plate onto
the spotless tablecloth. Traditional tea knives are, therefore, a neat
6 or 6½ inches in length and have handles in shimmering mother-
of-pearl, bone, silver, or, as became the fashion in the 1930s and
’40s, bakelite of brightly colored tones that matched the tea wares.
Similarly, pastry forks must also be small enough to sit charm-
ingly on tea plates and assist with the dignified enjoyment of a
sticky éclair, creamy strawberry tart, or fancy fairy cake topped
elaborately with icing and sugar sprinkles. The true pastry fork
measures only 5 or 6 inches in length and has only three tines, the
first and second of the original four having fused at some point
during the Victorian era to afford a little more pressure when
breaking through pastry and cake.
Tea etiquette demands that little tea knives and forks never be
used together in the way that knives and forks are employed at
lunch or dinner, but individually, one at a time, simply to assist
where necessary with the well-mannered consumption of foods (Opposite page) Minton porcelain muffin dish with
Chinese design. (This page from top) Sterling-silver
that might otherwise leave the fingers inelegantly sticky.
oval basket; early 20th-century muffineer in hand-
In her book The Elegance of the Hedgehog, Muriel Barbery writes,
chased silver by Kirk Stieff; Elizabeth II souvenir silver
“When tea becomes ritual, it takes its place at the heart of our pastry fork by Walker & Hall; pair of silver muffineers
ability to see greatness in small things.” The afternoon-tea practice decorated with cherubs; 1920s Spode Gainsborough
that we all love is surely enhanced by the use of these dainty design muffin dish decorated with peonies, tulips, and
accoutrements beautifully crafted of silver and porcelain. other English flowers.
teatimemagazine.com 54
Dickson Hall, Laurencekirk,
decked with bunting for
the opening dinner.
Organizer Marion Robson
is waving at the camera,
center. Seated on her left is
Erica Moore of eteaket tea
company.
Scotland’s First Tea Festival
Celebrating the Father of Ceylon Tea
by Jane Pettigrew
A
bout two years ago, the people of Laurencekirk,
Aberdeenshire, were rather surprised to learn
that a past resident of their small town had
caused quite a stir in Sri Lanka (then Ceylon) in the
1860s and ’70s. At the age of 16, James Taylor left his
native land to take up a job at Narenhena Coffee Estate
near Kandy, an ancient town that nestles in a valley on
the western side of Sri Lanka’s central highlands. Taylor
quickly transferred to nearby Loolecondera Estate,
where his employers asked him to try growing tea as well
as coffee. In 1867, he acquired Assam seeds from the
Botanical Gardens in Kandy, and the healthy growth of
the young plants gave him the confidence to plant out
a total of 20 acres. In his efforts to produce black teas
that tasted like those from China, he experimented with
processing methods, inventing and building the necessary
machinery himself. At last, in 1873, he sent 23 pounds of
black tea to London for sale at the weekly auctions. When
Ceylon’s coffee crop failed because of a coffee rust fungus,
Taylor’s success with tea encouraged the coffee growers
to switch crops and establish a successful tea industry
that has been so important for Sri Lanka’s economy ever
since. Taylor died in Ceylon in 1892 at the age of 57,
having never returned to Scotland. While in Sri Lanka his
memory lives on as “the Father of Ceylon Tea,” no one in
his hometown knew anything about him.
55 TeaTime May/June 2015
Photograph by Andy Hall
But all that changed when Japanese tea aficionado
Takeshi Isobuchi paid an unannounced visit to Laurence-
kirk in search of Taylor’s past. He asked in the local shops
and tearooms where he could find the James Taylor
museum or memorial, but he could get no information
about Sri Lanka’s most famous tea hero. So Isobuchi
probed and explored and eventually made contact with a
few people who showed an interest in the fascinating link
between this small Scottish town and the rolling tea hills
of Sri Lanka. Eventually, the idea of a festival developed,
and from August 22 to 24, 2014, Laurencekirk hosted a
three-day celebration of James Taylor and everything tea,
organized by Marion Robson and a team of energetic and
committed volunteers.
The opening dinner on the Friday evening was an over-
whelmingly friendly and jovial occasion. Bagpipes led in
the guests of honour, gentlemen proudly dressed in kilts,
bunting decked the hall, and tea cocktails were served.
The menu included tea-based dishes. At the end, after a
cup of Loolecondera tea, everyone linked hands and, with
great gusto, sang “Auld Lang Syne.” Isobuchi was among
the diners and was delighted that his initial search for
Taylor’s past had led to this very successful gathering.
The engaging and varied festival program offered
something for everyone. Professor Angela McCarthy,
eminent historian and James Taylor specialist from the
 TEA COMPANIES NEAR LAURENCEKIRK

...............................................................................................................................................................................................................................................................................................................................
eteaket— Based in Edinburgh, Erika Moore’s tea
company was established in 2008 when she decided
to give British tea a makeover and free it from the
paper tea bag. She now retails and wholesales 40
different specialty teas and blends, and her shop on
Frederick Street attracts an enthusiastic cross section
of customers who love her innovative tea cocktails,
Photograph Courtesy of eteaket
light lunches, and fabulous afternoon teas. The busi-
Photograph by Andy Hall ness is also an ardent supporter of local events, and Erica was on the committee of the
tea festival. eteaket also raises money for charitable causes such as Cancer Research and
Japanese tea specialist Takeshi Isobushi
The Edinburgh Sick Kids Foundation and recently sent funds to provide 2,000 meals for
(left), Lalith Lenadora of London’s East
India Company, and Jane Pettigrew cut poor children in India.
the festival cake, served at the end of the Wee Tea Company— Another Edinburgh-based tea
opening tea-inspired dinner.
company that played a major part at the Tea Festival,
University of Otago in New Zealand, the Wee Tea Company is now part of the team grow-
gave several talks about his life and ing tea at Dalreoch Farm in Perth and Kinross. Limited
work. An exhibition at Auchenblae
quantities of the farm’s Scottish-grown white tea and
Village Hall documented the devel-
opment of the Ceylon tea trade and smoked white tea are available online and at local
Taylor’s work within it. Visitors even farm shops.
had the opportunity to step inside
Old Post Office Tearoom & Shoppe, Auchenblae—
the cottage where James Taylor grew
up. Laurencekirk church and primary With its menu featuring the best of local Scottish
school, local community centers, foods, the Old Post Office Tearoom is a popular venue
and church halls hosted tea tastings, for breakfast, brunch, afternoon tea, and dinner. Pop
afternoon teas, cream teas, a teddy in at breakfast time for a generous platter of scram-
bears tea picnic for the children, and
bled local eggs, local bacon, and haggis, or at lunch,
talks on tea history, the cultivation
order a generous bowl of cullen skink (a thick Scottish
of tea, Ceylon tea, and Cutty Sark
designer Hercules Linton. A number soup of smoked haddock, potatoes, and onions). On
of booths in the different locations Sundays, locals flock here for the traditional high tea of
also sold tea, tea books, and tea fish and chips, steak pie, or macaroni cheese, followed
wares. Visitors came from near and by home-baked scones and cakes.
far, including the United States, and
were surprised at just how much Kinnettles Farm— Euan and Susie Walker-Munro
there is about tea to learn and enjoy. have been growing tea at their farm in Angus since
It was a joyous three days, and the 2008. The assamica varietals thrive amongst red
organizers are planning to do it all
clover and chamomile in polytunnels, and there are
over again in Edinburgh in 2016.
plans to gradually expand the area planted with tea.
TeaTime Contributing Editor
Balmakewan House— This family-run farm shop and
Jane Pettigrew, an international
tea expert, presented a talk in tearoom is dedicated to sustainable farming and to sell-
Laurencekirk Church at the tea ing quality homegrown and local produce. The tearoom
festival about current trends in tea and deli—located in the old coach house and furnished
around the world. Several of the with an eclectic mix of antique wooden tables, old
14 books she has written about tea
church pews, and recycled prayer chairs—offers lunch
were for sale in Dickson Hall during
dishes such as Spring Onion and Mull of Kintyre Tart
the event. Following the festival,
she enjoyed visiting the various tea and homemade Balmakewan Terrine, and afternoon-
companies of the area. tea treats that include delicious fruit cakes, Victoria sponges, meringues, and scones.

teatimemagazine.com 56
 Why Can’t
We All Just
Get Oolong?
Transmitting a love of tea
one person at a time
by James Norwood Pratt
Photograph Courtesy of www.tealet.com
“ T
for Texas,” sang the sainted father of coun-
try music long ago, and I have lived to see
Jimmy Rodgers’s prophecy come true. For
years now, eight or ten tea lovers have been getting
together almost every week at The Steeping Room
in Austin. After a trip to San Francisco for the SF
International Tea Festival, Ellen Simonetti, along with
Susan Alatorre and several others, came home con-
vinced that “we can do this, too!” Having announced,
with fi ngers crossed, the fi rst-ever tea festival in
Texas, to their relief and amazement, they sold 600
tickets in just two weeks. Then almost a thousand
attended. The tea-fuelled talk was so happy and con-
stant, Emeric Harney (John’s grandson) in the booth
to my right and Devan Shah (representing Waterfall
Tea) to my left had no chance to say more than hello
to me till the event closed. People from all parts of
Texas—and even distant lands like North Carolina,
New Mexico, and Kansas—showed up to share the
exhilaration and to take some of it back home. There’s
now talk of festivals in Houston and Kansas City. [See
Tea Events Calendar on page 11 for details on the June
6 Midwest Tea Fest.]
Proof positive that tea is a moveable feast was the
mobile tearoom hosted—in fact created and driven—
by a fellow tea apostle named Guisepi. His mission is
to serve tea for free to all comers wherever he parks
his bus, opens the side with its customized tea bar, and
hangs out his sign “Free Tea.” Guisepi is the incarna-
tion for our time of the old tea seller of Kyoto, who
actually never sold a cup of tea. Like old Baisao, young
Guisepi accepts donations but never charges. His inge-
niously designed tearoom is spotless and beautiful, like
the tea spirit he spreads from town to town. Why not
invite him to yours? www.freeteaparty.org
Tea is always something we learn from other people
who already know how to enjoy it. It is an acquired
57 TeaTime May/June 2015
Devan Shah (left) and James Norwood
Pratt (right) join Guisepi
aboard his tea bus parked outside the Texa
s Tea Festival.
pleasure that must be transmitted in the same way tea
very gradually spread from its place of origin down the
length of the Yangtze River to the China Sea and then
overseas to Korea and Japan. Around 400 years ago,
Europeans—Portuguese fi rst and then Dutch—fi nally
had a taste and managed to take tea home with them.
The English, in turn, learned tea from the Dutch, and
so it went around the world—just as it goes still.
We American tea lovers are the transmitters of tea
in our time and place. As each one teaches another and
then another how to share tea’s various pleasures, we
are creating America’s future tea culture. Every society
that adopts tea acquires a heightened love for applied
arts; Chinese porcelain, Japanese earthenware, and
English silver are all by-products of tea culture. Good
tea wares must be not only practical but beautiful—
both to hold and to behold—just as good tea must not
only pick you up and warm or cool you but also have a
lovely taste. We cherish the state tea induces—one of
heightened alertness, tranquility and freedom from
care, and of ruddy cheeks and sparkling conversation.
We doubt that anything contributes more to socia-
bility or the enjoyment of leisure. It is through our
efforts and example that Americans, from the hum-
blest to the most privileged, are now taking to tea.
And like Guisepi, as we transmit what we know of tea’s
secrets to our fellow Americans, it is easy to predict we
are helping create a country that is healthier, happier,
and far less quarrelsome.
TeaTime contributing editor James Norwood Pratt
is a highly regarded author, teacher, and speaker and
a recognized authority on tea and tea lore, who has
devoted more than three decades to its study. For more
information, visit jamesnorwoodpratt.com.
 the tea diaries
AN AFTERNOON TEA
for Mama G
by Joy Wilmot
M
ama G was my mother, best friend, and
confidant. We spent many memorable times
together and shared lots of adventures.
Her name was Gloria, but we affectionately called her
“Mama G.” She was born in Jamaica and had a sweet
spirit and a welcoming nature. Her favorite song was
“Climb Every Mountain” from The Sound of Music
because no matter how difficult things sometimes
became, she never stopped hoping for a brighter tomor-
row. Mama G passed away quietly in April 2013, just
one month shy of her 80th birthday.
One of the most memorable occasions we shared was
the afternoon tea party I hosted in her honor. It was
May 2007, and I wanted to do something extra special
for Mama G’s birthday. I decided a tea party would be the
perfect way to mark the occasion. It was my first time
hosting a tea party, and I was very excited. I sent invita-
tions to four longtime friends, which read in part, “Please
join me in honoring a phenomenal woman.”
I took great care in planning every detail as I scoured
TeaTime magazines and other tea books for ideas. I
eventually decided on a menu of delectable teatime
treats. I ordered an array of petits fours from a local
French bakery and an assortment of tea sandwiches
from a gourmet food market nearby. I baked raisin
scones for the first time, as well as prepared mini zuc-
chini and carrot quiches. The tea selections included
Earl Grey Crème and Ginger Peach blends. There were
the usual accompaniments of strawberry jam, lemon
curd, and clotted cream. Of course, there was a birthday
cake and sparkling cider for making a toast. Satisfied
with my menu, I turned my attention to the décor and
creating the perfect atmosphere for such an occasion.
The table was beautifully set with all the appropriate tea
ware. A design of muted pink roses on the yellow table-
cloth and coordinating napkins brought the feeling of
springtime indoors as the slight scent of vanilla from the
lit candles wafted through air. The room came alive with
vases full of beautiful peach and yellow roses all around.
On the big day, Mama G looked radiant and very festive
in a fuchsia sweater with a sparkly design on the front.
Her eyes lit up with excitement as she surveyed the room
and the tea table, declaring, “Everything looks so beauti-
ful!” Mama G’s excitement grew with the arrival of each
guest. She had not seen some of them in many years, so
59 TeaTime May/June 2015
Joy Wilmot (standing, second from left behi
nd Mama G)
marked her mother’s 76th birthday with
a celebration of
good food, beautiful table settings, and war
m friends.
she was overjoyed to be reunited. Classical piano music
played softly in the background while everyone spent
time chatting and catching up.
“Tea is served,” I announced, as I invited everyone to
the table.
We talked and laughed as Mama G soaked up all that
attention and love. She became animated and laughed
with childlike glee as she blew out the candles on her
cake. We then made a toast, and she began opening her
presents. I don’t think I had ever seen her so happy as she
said, “I have never been given a birthday party before.”
All too soon, it was time to say goodbye to our guests.
Later, as we sat quietly together, Mama G told me how
happy she was and how much it meant to her that I gave
her a tea party. She was touched that everyone came
just to see her.
Mama G spent the last year of her life in a nurs-
ing home. During my last visit with her, we sat quietly
together at our favorite spot, looking out a window at
the beautiful gardens. It was a bright spring day, and
sunshine streamed through the window, warming us.
Sometimes we talked about little things; mostly we sat
quietly in each other’s presence. But on that day, Mama G
talked about the tea party from so many years ago. There
was a lot she couldn’t remember by then, but somehow
she remembered all the details of that party. We sat
there, Mama G and me, just reminiscing as she again told
me how special and happy she felt that day.
That would be the last conversation I had with her, as
she passed away just three days later. What a parting
gift that in her final days in this life, she chose to relive
the tea party memories with me! Here’s to Mama G and
to tea, an elixir for the soul!
.........................................................................................................
Joy Wilmot is a licensed clinical professional counselor, board-
certified life coach, and a tea and etiquette consultant who
resides in Silver Spring, Maryland.
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teatimemagazine.com 60
 resources for readers
Tearoom
COVER
Floral arrangements by Flowerbuds, 205-970-
3223, flowerbudsinc.com. Royal Crown Derby
Derby Posies cup and saucer ($31.99) from
Directory
Replacements, Ltd., 800-REPLACE,
replacements.com. Olympia 3-tier glass cake
plate stand server ($30) from Amazon,
amazon.com. Linen hemstitch place mat
($48 for a set of 4) from Pottery Barn,
Planning a trip in the 888-779-5176, potterybarn.com.
near future? Visit these
TITLE PAGE
lovely tea locales. Page 2: Floral arrangements by Flowerbuds,
205-970-3223, flowerbudsinc.com. Royal
Winton Sweet Pea Albans teapot ($999.95);
Westmoreland Beaded Edge cup and saucer
North Carolina ($7.99) and dinner plate ($21.99); Anchor
Hocking Cameo Yellow luncheon plate ($13.99)
and flat tumbler ($119.95) from Replacements,
Ltd., 800-REPLACE, replacements.com.
Lady
Bedford’s MASTHEAD
Tea Parlour & Gift Shoppe Page 5: John Aynsley Pembroke-Gold Trim china
($109.95 for a 5-piece place setting); Oneida
Golden Royal Chippendale flatware ($79.95 for a
Rated #1 tearoom 5-piece place setting) from Replacements, Ltd.,
in North Carolina
on teamap.com 800-REPLACE, replacements.com.
OUR FAVORITES: ICED TEAS
Page 15: 1—Mikasa Cheers round pitcher
Open Tuesday-Saturday ($29.99) from Bed Bath & Beyond, 800-
Breakfast 8 a.m.-10:30 a.m.
Lunch & Afternoon Tea 11 a.m.-4 p.m. 462-3966, bedbathandbeyond.com; Sassyfras
21 Chinquapin Road, Village of Pinehurst, NC Strawberry ($9 for a 1.2-oz. bag) from Piper &
910.255.0100 · ladybedfords.com · Reservations Recommended Leaf, piperandleaf.com. 2—Pitcher from private
Celebrating our 6th year! collection; Tropicana Iced Tea Blend ($9.50 for
a 4-oz. tin) from Mark T. Wendell Tea Company,
South Carolina 978-635-9200, marktwendell.com. 3—Pitcher
from private collection; Monk’s Blend Organic
The McCray House
TEA ROOM & GIFT SHOP
Tea ($23 for a 4-oz. bag) from Capital Teas,
888-484-8327, capitalteas.com. 4—Longchamp
Glassware pitcher ($30) from Macy’s, 800-289-
6229, macys.com; Moroccan Mint Tea ($7.85
for a 4-oz. tin) from Simpson & Vail, 800-
282-8327, svtea.com. 5—Pitcher from private
collection; Fig Formosa ($19.45 for a 3-oz.
bag) from Teas Etc, 800-832-1126, teasetc.com.
6—Mario glass pitcher ($12.99) from World
Market, 877-967-5362, worldmarket.com; Peach
Iced Tea ($8 for a 6-pouch tin) from Harney &
Sons, 888-427-6398, harney.com. 7—Baroque
scroll pressed glass pitcher ($16.95) from Pier 1,
hours: 9:30 to 5 thursday-saturday 800-245-4595, pier1.com; Icy Mountaintop Iced
We also accept advance reservations for parties of 12 or more all days except Sunday. Tea Blend ($11.97 for a 4-oz. tin) from Global
4064 highway 378 west · mccormick, sc Tea Mart, 888-209-4223, globalteamart.com.
mccrayhouse.com · 864.852.3480
THE COMPLETE TABLE: THE BLUEBIRD OF
HAPPINESS
Pages 19–20: John Aynsley Pembroke-Gold
Trim china ($109.95 for a 5-piece place
setting), teapot ($109.95), sugar ($45.99), and
creamer ($29.99); Reed & Barton Marlborough
flatware ($269.95 for a 5-piece place setting)
from Replacements, Ltd., 800-REPLACE,
replacements.com. Gold charger from Hobby
Lobby ($1.99), 800-888-0321, hobbylobby.com.
Napkin from private collection. Fiestaware
Peacock dinner plate ($12.99), 800-452-4462,
fiestafactorydirect.com. Blue Scramble napkin
(discontinued) from Pinecone Hill, 877-586-
4771, pineconehill.com. Hutschenreuther
Brighton dinner plate ($31.99); Tiffin-
Franciscan Westchester water goblet
($79.95); Oneida Golden Royal Chippendale
flatware ($79.95 for a 5-piece place setting)
from Replacements, Ltd., 800-REPLACE,
replacements.com.
63 TeaTime May/June 2015
A HONEY OF A TEA PARTY
Pages 24–30: Floral arrangements by
Flowerbuds, 205-970-3223, flowerbudsinc.com.
Royal Winton Sweet Pea Albans teapot ($999.95);
Westmoreland Beaded Edge cup and saucer ($7.99)
and dinner plate ($21.99); Anchor Hocking
Cameo Yellow luncheon plate ($13.99) and flat
tumbler ($119.95); Fenton Crystal hobnail vase
($17.99) from Replacements, Ltd., 800-REPLACE,
replacements.com.
Page 25: Anchor Hocking Cameo Yellow bread
and butter plate ($3.99) from Replacements, Ltd.,
800-REPLACE, replacements.com. Scone basket
from private collection.
Page 26: Tulip tasting shot glasses ($7.99 for
a set of 6) and white rimmed small rectangular
platter ($5.99) from World Market, 877-967-
5362, worldmarket.com. Fenton Crystal medium
crown top vase ($17.99) from Replacements, Ltd.,
800-REPLACE, replacements.com. Honey dipper
($6.95) from Williams-Sonoma, 877-812-6235,
williams-sonoma.com.
Page 27: Platter from private collection.
Page 29: Cake plate from private collection.
Page 30: Indiana Glass Lorain-Yellow platter
($39.99) from Replacements, Ltd., 800-REPLACE,
replacements.com.
MAY DAY TEA
Pages 31–38: Johnson Brothers Summer Chintz
china ($69.95 for a 5-piece place setting), teapot
($119.95), sugar ($43.99), and creamer ($23.99)
from Replacements, Ltd., 800-REPLACE,
replacements.com.
TEATIME FOR MOM
Pages 39–45: Floral arrangements by
Flowerbuds, 205-970-3223, flowerbudsinc.com.
Royal Crown Derby Derby Posies teapot ($339.95),
dinner plate ($49.99), salad plate ($35.99),
cup and saucer ($31.99), open sugar ($17.99),
and creamer ($25.99); Gorham Buttercup knife
($43.99), fork ($114.95), salad fork ($64.95),
and teaspoon ($45.99) from Replacements, Ltd.,
800-REPLACE, replacements.com. Gold charger
($1.99) from Hobby Lobby, 800-888-0321,
hobbylobby.com. Marquis by Waterford Sparkle iced
beverage glasses ($100 for a set of 4) from Macy’s,
800-289-6229, macys.com. Festival lavender
dinner napkin ($58 for a set of 4) and Festival
lavender place mat ($58 for a set of 4) from Sferra,
877-336-2003, sferra.com.
Page 40: Royal Crown Derby Derby Posies
chop plate ($139.95) from Replacements, Ltd.,
800-REPLACE, replacements.com.
Pages 43–44: Olympia 3-tier glass cake plate
stand server ($30) from Amazon, amazon.com.
Page 45: Glass dish from private collection.
GLUTEN-FREE SCONE
Page 47: Haviland Silver Anniversary dinner plate
($39.99), salad plate ($33.99), and cup and saucer
($21.99) from Replacements, Ltd., 800-REPLACE,
replacements.com.
ESSENTIAL TEA-TABLE EXTRAS
Page 53: Minton Chinese Tree muffin dish
and lid ($399.95) from Replacements, Ltd.,
800-REPLACE, replacements.com.
Page 54: Gorham A9221 oval handled cake basket
($1,199); Kirk Stieff Repousse muffineer ($1,699);
Walker & Hall Royalty Souvenir Spoons pastry fork
($19.99); Unknown holloware pair of muffineers
($399.95); Spode Gainsborough (Marlborough)
muffin dish and lid ($189.95) from Replacements,
Ltd., 800-REPLACE, replacements.com.
 A Tea Affair
Tearoom, Fine Teas &
Accessories

8 Sturgis Lane - Lititz, PA 17543

717-627-1776
teaaffair1776@windstream.net
www.ateaaffairlititz.com
Tea Shop Hours: 10:00am - 5:00pm
Tea Room Hours: 11:30am - 3:30pm
We accept reservations for our Tea Room and
also for Bridal Showers, Baby Showers, and
Birthday Parties.
Reservations Preferred
Walk-In When Available

Custom Tea Products, Friendship Tea Bags, Tea Wallets,

Teapot Purses, & Other Fun Gifts!
My Rescued Teapots Make Wonderful Gifts!

French
F themed Tea Salon
and Cafe serving full
luncheon and tea fare,
desserts
d and imported
teas. A little bit of Paris in
Old Towne Orange, CA
www.parisinacup.com · 714-538-9411
119 S Glassell Street, Orange, CA 92866

teatimemagazine.com 64
 advertisers’ index
Bradford Exchange, The ...............14, 46
Capital Teas .......................................... 1
Chef’s Choice ...................................... 16
Classy Clutter ..................................... 64
Direct Eats ....................................61–62
44 27 Domino Sugar................................. 9, 10
Elmwood Inn Fine Teas...................... 64
Global Tea Mart, LLC ......................... 64
Fillings, Toppings, and Scones
Apricot–Sour Cream Scones 40 GovMint.com ....................................... 58
Garnishes Gluten-free Cherry–Cream Cheese Grace Tea Company ........................... 60
Candied Lemon Slices 43
Scones 47 Grandma Rae ...................................... 64
Milk Chocolate Truffle Filling 44
Mini Maypole 38 Lemon-Almond Scones 34 Great Courses, The ............................. 48
Simple Syrup 29 Onion-Caraway Scones 28 Hamilton Collection, The ................... 18
Sweetened Whipped Cream 43 Peachy Blue Cheese Scones 25
Harney & Sons ................................... 67
Toasted Coconut–Cream Cheese Filling 45 Hoffman Media LLC.....................21–22
Vanilla Buttercream Frosting 38 Spreads Kensington Publishing Corporation ... 8
Beehive Honey-Butter Pats 25
Lady Bedford’s Tea Parlour ................ 63
Salads Honey-Mustard Spread 28
Lake Charles, Louisiana ..................... 60
Carrot-Fennel-Raisin Salad with
Honey-Lime Dressing 28 Sweets Laura Leeder ....................................... 63
Chocolate Truffle Cakes 44 Louisiana’s Northshore ...................... 60
Savories Honey-Almond Tartlets 29 McCray House Tea Room, The ........... 63
Bell Pepper–Artichoke Mini Quiches 35 Honey-Coconut Candy 29 Morris Press Cookbooks .................... 65
Ham Mousse Tea Sandwiches 27 Honey-Tarragon Madeleines 30 Paris In A Cup .................................... 64
Pineapple-Basil Chicken Salad Lemon Tartlets 43
Ross Simons ......................................... 6
Croissants 42 Macadamia-Coconut French
Macarons 45 Ruby Pear, The .................................... 65
Radish Flower Canapés 42
Radish Ruffle Canapés 35 No-Bake Lemon-Blueberry-Basil Shiny Stuff .......................................... 23
Roast Chicken Tea Sandwiches with Tartlets 37 Simpson & Vail, Inc. ............................. 4
Honey-Mustard Spread 27 Pistachio-Orange Blondies 37 Stauer Jewelry ................................... 66
Salmon-Watercress Finger Strawberry Maypole Cupcakes 38 Tea Affair, A ........................................ 64
Sandwiches 35 Tea for Two ........................................ 60
Shrimp Mousse Canapés 42 Thyme-Out Tea Parties ...................... 64
EDITOR’S NOTE: Recipe titles shown in gold are gluten-free, provided gluten-free versions of The Traveling Tea Shop ........................ 16
processed ingredients (such as flours, prepared meats, sauces, extracts, and stocks) are used. World Tea Expo .................................. 12
.......................................................................................................................................................

65 TeaTime May/June 2015