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Tea Recipes
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Afternoon Tea Recipes
Afternoon Tea was introduced by Anna, the seventh Duchess of Bedford
(1783-1857), one of Queen Victoria's ladies-in-waiting.
In her day, the aristocracy ate a huge breakfast, little lunch, and a very late
dinner. Every afternoon, the duchess experienced a "sinking feeling."One
afternoon she instructed her servants to serve tea and little cakes in her
boudoir. The experience was so delightful that Anna repeated it every afternoon
thereafter.
Soon others followed the Duchess' lead, and in just a few decades the custom of
"taking tea" in the afternoon had become well established.
Sandwiches
Cucumber Sandwiches
Cucumbers
Thin sliced white bread
Whipped cream cheese or unsalted butter softened
Salt
Peel cucumbers and slice very thin. Sprinkle the slices with a little salt and
lay on paper towels to drain. For each sandwich spread a little cream cheese or
butter on two slices of bread. Layer the cucumber slices on one slice of bread
(no thicker than 1/4 inch) Cut crust off sandwiches and then cut into squares,
triangles or other fun shapes using cookie cutters.
Watercress Sandwiches
Butter thin sliced white or rye bread and fill with watercress leaves.
Cut into squares, arrange on plate, and garnish with watercress.
Curried Chicken Salad Tea Sandwiches
Ingredients
2 cups chopped, cooked, boneless, skinless chicken breast
½ cup chopped celery
1/3 cup fat-free mayonnaise
1/3 cup raisins
3 tablespoon chopped scallions
2 teaspoons curry powder
1/8 teaspoon salt
A few drops of hot pepper sauce
18 slices white, wheat or pumpernickel bread
Directions
In a medium bowl, stir together all of the ingredients except the bread. If
desired, trim the crusts from the slices of bread. Top 9 slices with about ¼ cup
of the curried chicken mixture and spread to cover the surface of the bread. Top
each sandwich with the remaining slices of bread. Cut into squares or triangles
to form 4 tea sandwiches from each larger sandwich.
Sandwich Shapes and Types
Regular Tea Sandwiches
Using 2 thin slices of bread with the crusts removed, cover one slice with
filling. Top with remaining slice of bread and cut into 4 pieces. For variation,
cut bread into 4 pieces and top with bread pieces cut into various different
shapes using cookie cutters.
Pinwheel and Rolled Sandwiches:
Remove crusts from unsliced loaf of sandwich bread and slice lengthwise into
approximately 1/3 inch slices. (Bread will slice easier if partially frozen and
you use a hot, sharp knife. Alternatively, ask your baker to slice it for you.)
Flatten slices with a rolling pin and spread each slice with butter and then
with your choice of filling. If desired, add a row of pickles, olives, pimento
or anything else that seems appropriate at the end you will be rolling from.
Roll up tightly enclosing pickles, etc. in center of roll. Wrap tightly and
refrigerate until ready to serve. Slice into rounds using a sharp knife (or
electric knife, if possible).
A variation on this idea is the rolled sandwich. Use a regular slice of bread,
crusts removed and spread with filling and roll. Wrap tightly and refrigerate.
Unwrap and serve. Chilling should help sandwiches to retain its rolled shape but
a toothpick may be necessary. If desired, tuck parsley into the ends for
garnish.
Ribbon Sandwiches:
Take two slices of brown and one slice of white bread and remove crusts. Spread
one side of brown and both sides of white with butter. Stack bread alternating
brown bread, filling, white bread, filling and finishing with brown bread. Make
sure that buttered side of bread is in contact with the filling to prevent it
from becoming soggy. Cut into bars, triangles, squares or any other desired
shape. Wrap very tightly until ready to serve.
Checkerboard Sandwiches:
You will need an equal number of square slices of each brown and white bread.
(My preference is three each.) Beginning with a slice of white bread, butter and
spread with filling and top with a slice of brown bread which has been buttered
on both sides. Spread filling on brown slice and cover with a white slice,
buttered on both sides. Repeat, ending with a brown slice on top and only
buttered on the side which touches the filling. Trim crusts. Wrap and
refrigerate until filling is firm.
Cut loaf into 1/4" slices. Lay one slice down with the white strip facing you.
Spread with butter and filling. Add another slice with the brown strip facing
you. Spread with butter and filling. Repeat until you have used all slices. Do
not spread butter or filling on top slice. You should have created a block which
resembles a checkerboard design. Wrap and refrigerate until firm. When ready to
serve, cut into 1/4" slices.
Basic Scones
2 cups flour
1-tablespoon baking powder
2-tablespoons sugar
½ teaspoon salt
6-tablespoons butter
½ cup buttermilk
Lightly beaten egg
Mix dry ingredients. Cut in butter until mixture resembles cornmeal. Make a well
in the center and pour in buttermilk (you can substitute regular milk).
Mix until a soft elastic dough is formed. Roll the dough into a circle of
approximately 1 inch in thickness. With a knife, score the dough into eight
wedges. Brush with egg for a shiny, beautiful brown scone.
Bake at 425 ° for 10 - 20 minutes, or until light brown.
Lemon Curd Spread
Grated rind and juice of 3 lemons
2 lg. Or 3 small eggs
4 oz Butter (1 stick)
1 cup Sugar
Wash lemons and grate them rind finely. Place the lemon juice, grated rind,
butter & sugar in a bowl set over a saucepan of hot water. Stir until the butter
has melted and sugar dissolves.
Beat the eggs in a separate basin and add slowly to the lemon mixture, stirring
all the time with a wooden spoon. Transfer to a saucepan and cook, stirring
occasionally, until the curd thickens and coats the back of the spoon. Pour into
warm jars, cover.
Clotted Cream
2 cups pasteurized heavy cream
Turn the oven to warm. Pour the cream into a shallow
pan such as a 9-inch pie plate. Cover with foil, then place it in the oven and
leave untouched for 8 hours. (You can leave it overnight if you like.)
Carefully remove it and let cool. Take care not to shake the pan or move it
while the cream is cooling. With a slotted spatula, skim the thick cream from
the surface, leaving the thin residue behind. The cream will have a yellow skin
and a slightly lumpy clotted texture. Smooth it by blending it with a teaspoon
if you like.
Store it in the refrigerator but serve at room temperature. Use the residue in
baking or soups.
Makes about 1 cup of clotted cream.
Main Courses
Tea Smoked Chicken
3 pound whole chicken
1 teaspoon ground Szechwan peppercorn
1 tablespoon salt
1 teaspoon fivespice powder
Smoking Mixture:
1/2 cup black tea leaves
1/2 cup brown sugar
1/2 cup raw rice
2 to 3 chunks fresh ginger
2 to 3 large strips of orange zest
2 tablespoons sesame oil
Scallion brushes
Wash the chicken and pat dry inside and out with paper towels. Combine Szechwan
peppercorns, salt, and fivespice powder in a small bowl. Rub the seasonings into
the outside and inside cavity of the bird. Place the chicken in a large bowl,
cover, and refrigerate 8 hours or overnight. Fill the lower part of a steamer
with enough water to come within an inch of the cooking rack. Bring the water to
a rolling boil, place the chicken on the rack, and cover the steamer. Steam the
chicken for 45 minutes, keeping the water at a boil and replenishing it as it
boils away. Line a large wok or a heavy Dutch oven with tightfitting lid with
heavyduty aluminum foil. Combine the smoking mixture ingredients and spread over
the foil in the bottom of the pot. Turn the heat under the pot to high and place
a rack about 3 inches above the smoking mixture so that the chicken does not
touch it. Place the chicken on the rack, breast side up. Line the inside of the
lid with more foil, leaving an excess of 3 inches around the lid. Cover the pot
tightly and crimp the foil down so the lid fits securely and smoke doesn't
escape. After you detect smoke, smoke the chicken for 20 to 25 minutes. Turn off
the heat and let the smoke subside, about 5 minutes. The chicken should be a
rich, golden brown on the outside. Lift out the smoked chicken and transfer to a
cutting board. Immediately brush the sesame oil lightly over the outside. Allow
chicken to cool, about 10 minutes. To serve, cut off the wings and legs. Divide
the body of the chicken in half lengthwise by cutting through the breast and
backbone. Lay the halves flat on the cutting board, skinside up, and use a
cleaver to chop through each half, bones and all, into 3 to 4 equal pieces. Chop
the wings and legs into pieces as well. Arrange the chicken pieces on a large
platter, and garnish with the scallion brushes.
Yield: 4 to 6 servings
Prep Time: 8 hours 10 minutes
Cooking Time: 1 hours 30 minutes
Green Beans with Garlic and Tea
1 lbs. fresh green beans,
trimmed 2 cloves of garlic,
minced 2 tbs.
Metropolitan Keemun loose tea leaves,
brewed in two cups of spring water
Steam green beans in water. While beans are steaming, sautÈ minced garlic in one
tsp. of canola oil until opaque. Add brewed tea and simmer with garlic for a few
minutes. Remove beans from steamer and put in a large bowl. Pour tea marinade
over drained beans. Garnish with toasted almond slices, as desired. Serve
immediately.
Beverages
Fruity Iced Tea
Flavored with mint citrus, this refreshing blend is a perfect way to add pizazz
to standard tea.
8 cups water
3 tablespoons plus 1 teaspoon
Metropolitan Ginger Peach Flavored Loose Tea
1/4 cup tightly packed fresh mint leaves
1 1/2 cups granulated sugar
1 1/2 cups strained fresh orange juice
1/2 cup fresh strained lemon juice
Fresh mint for garnish
1 orange, halved and thinly sliced, for garnish
In a large saucepan, heat water until it just comes to a boil. Stir in tea, mint
and sugar. Boil for 3 minutes. Immediately strain tea through a fine sieve. Stir
in orange and lemon juices. Let cool to room temperature. Place tea in a large
pitcher. Serve over ice. Garnish each glass with a sprig of mint and a slice of
orange.
Makes 10 drinks.
Chai
Originating in India chai is a sweet, spicy combination of tea, milk, sugar and
spices (traditionally cardamom, pepper, ginger, cinnamon and cloves). For a
different flavour, vary the combination of spices and the strength of the brew.
3/4 cup (175mL) cold water
1 tea bag or 1/ tsp (1mL) loose-leaf black tea
1 tsp (5mL) ground ginger
1 tsp (5mL) ground black pepper
1 tsp (5mL) ground cardamom
1 tsp (5mL) ground nutmeg
1/4 cup (50mL) 2% milk
sugar to taste
In a small saucepan, over high heat, bring water to boil. Add tea and let simmer
for 1 to 2 minutes.
Meanwhile, in small bowl combine spices. Add milk to tea and let simmer 15
seconds. Add 3 pinches of spice mixture to tea and continue simmering 15
seconds. Strain tea into mug and add sugar to taste.
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