Joy of Tea SocieTea

Baklava!

2012-02-08T17:57:00.000-08:00

Joie de Vivre's Siren School is observing Genie week, and we are joining in the theme with a simple and delicious recipe to top off the perfect Arabian night

Ingredients

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions

Preheat oven to 350 degrees F (175 degrees C).
Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside.
Unroll phyllo dough. Cut whole stack in half to fit pan.
Cover phyllo with a dampened cloth to keep from drying out as you work.
Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.
Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.
Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up

Nutritional Information
Yield: 18 servings
Amount Per Serving Calories: 393 | Total Fat: 25.9g | Cholesterol: 27mg
[source: allrecipes.com]

Swedish Ice Box Cookies

2012-01-17T20:34:00.000-08:00

With nearly everyone I know commenting on the chilly weather, it seemed an appropriate time to post this 'ice box' recipe.

"These cookies were a favorite of my Grandmother. We don't know where the recipe came from, but it's very old. Because of my Grandmother, our entire family loves these cookies. They are definitely an acquired taste but delicious! I am proud to be able to share this recipe with you, the world." Bret 261 (from AllRecipes.com)

Original Recipe Yield: 4 to 5 dozen

Ingredients

1 cup butter, softened
2 eggs, beaten
4 tablespoons caraway seed
1 1/2 cups confectioners' sugar
2 teaspoons vanilla extract
3 cups sifted all-purpose flour
2 cups chopped walnuts

Directions

In a medium bowl, cream the butter and sugar together until light. Stir in the eggs and vanilla.
In another medium bowl, combine the caraway seeds, flour and nuts. Add to the butter mixture and blend well.
Form dough into a long roll and wrap with plastic wrap or waxed paper. Chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
Thinly slice the chilled dough and bake for 10 to 12 minutes.

Nutritional Information
Amount Per Serving Calories: 66 | Total Fat: 3.4g | Cholesterol: 15mg

Dreidel Dreidel Hannukah Chocolate Brownie recipe

2011-12-14T15:55:00.000-08:00

This enormous Hershey chocolatey dreidel brownie is sure to be the hit of the holiday season

Ingredients

1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
1 tablespoon shortening(do not use butter, margarine, spread or oil)
1 tube (4.25 oz.) royal blue decorating icing (optional)

Directions

Heat oven to 350°F. Line 13x9x2-inch baking pan completely with foil, leaving extra on sides for handles.
Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Pour batter into prepared pan.
Bake 30 to 35 minutes or just until brownies begins to pull away from sides of pan. Cool completely in pan on wire rack. Invert brownie onto serving tray; peel off foil.
Shape into dreidel: About 3-inches from bottom of each long side, cut triangular pieces to bottom center, forming point of dreidel. Cut about 1-inch from top edge; cut in half and attach 1 piece as handle.
Place 1 cup white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until mixture is melted and smooth when stirred. Spread on dreidel, about 1-inch from top and 2 sides, forming 7-inch square. Decorate with remaining white chips and decorating icing, if desired. Cut into bars. About 3 dozen brownies.

Amount Per Serving
Total Calories: 190
Saturated Fat - 6g
Cholesterol - 35mg
Sodium - 95mg
Total Carbohydrate - 23g
Sugars - 18g
Calcium - 0mg

Every Day is Apple Pie Day

2011-11-27T11:33:00.000-08:00

February is National Pie Month.
And May 13 is National Apple Pie Day.
But the holidays seem to be the time we most associate with these comforting baked goods. Here is a little twist on the grandmommy of all pies, apple.

Mom's Sassiest Apple Pie recipe - Apple, Maple, Cheddar

Makes: 8 servings
Prep: 30 minutes
Bake: 1 hour
Cool: 1 hour

Ingredients

Pastry for a Double-Crust Pie
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 cups thinly sliced peeled apples (such as Jonathan or Macintosh) (5 medium)
1-1/2 cups shredded white cheddar cheese (6 ounces)
1/4 cup maple syrup
1 tablespoon whipping cream
2 tablespoons maple syrup
1/4 cup toasted chopped pecans (optional)

Directions

Preheat oven to 375 degrees F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.
For filling, in a large bowl, stir together sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie pan. Drizzle with cream.
Trim pastry even with edge of pie pan. Roll the remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent overbrowning.
Bake in the preheated oven for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm. Makes 8 servings.

Pastry for a Double-Crust Pie: In a large bowl, stir together 2-1/2 cups all-purpose flour and 1 teaspoon salt. Using a pastry blender, cut in 1/2 cup shortening and 1/4 cup butter, cut up, or shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/2 to 2/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.

(taken from a variety of sources including Better Homes & Gardens and Country Living)

Insuring the Perfect Carrot Loaf

2011-11-05T17:03:00.000-07:00

In uncertain times it is natural to seek out things we can count on. We often turn to nostalgia as it offers a level of comfort like no other. Here is something that fits the bill to a "T."

In 1924 the Metropolitan Insurance Company of New York published its popular Metropolitan Cook Book. Here is a recipe representative of that 'simpler time'.

Carrot Loaf

This 1924 ditty by Fred Waring & The Pennsylvanians
is entitled "Memory Lane"

1 1/2 c ground raw carrots
1 c boiled rice
1 c ground peanuts
1 egg
salt, pepper
2 tbsp red or green peppers
3 tbsp minced bacon or other fat
1 tbsp onion juice
1/2 tsp mustard

Mix ingredients in order and bake the loaf in a moderate oven 1 hour. Serve with tomato sauce if desired.

Please join us on Facebook to chat about all things tea, either on our relatively official Joy SocieaTea page, or with our casual ChatTea Corner group. For tea information in greater depth, you may always visit our Joy of Tea site. Cheers!

Teatime is a Family Affair

2011-10-24T17:46:00.000-07:00

Tea room legacy lives on... in the name of an adorable little 20-month-old called McKenna
by Joie de Vivre

The kettle has been on the boil at 810 Electric Avenue in Seal Beach, CA for nearly 20 years. First came Verna's Off Main, the elegant tea room and antique shop. When Verna was forced to close down in order to act as executor to a family member's estate, her manager Barbara took over and renamed the quaint spot The Green Door. When it looked like Barbara too would have to close, with plans to move out of the area, a loyal patron 'saved' the place and opened The Best of Times Tea Cottage. During this period the tea spot expanded in every way imaginable, adding increased shop space, curating the History of Tea Museum, and hosting Front & Centre's intimate theatrical plays. Thereafter, a string of owners plied their trade in old town Seal Beach, most recently Loretta, proprietress of Fairy Tea Cottage.

In an era when charming tea establishments have all but gone the way of the dodo, Kristen Alexander has done the unthinkable -- no, she has not closed down yet another tea room -- she has actually opened one! And bless her for it. Thanks to her, along with her supportive and involved family, tea is still being served seaside. The new digs are named McKenna's Tea Cottage -- the namesake being her own baby daughter. Mom Donna handles the gift shop and attendant details, talented sister Megan handles social media (when not fulfilling the duties of her day job as staff photographer for the city of Huntington Beach), handsome hubby Israel covers "whatever is needed" -- everything from serving to gardening to acting as handyman, and Dad manages the finances.... when not watching granddaughter McKenna, that is.

When I asked Kristen what on earth made her want a tea room, she ingenuously answered, "I am so excited about the people I am going to meet!"... "I've always wanted to have a tea room and gift shop. It's been a dream of mine.... The whole thing was a fluke. I looked online and there it was! That was on a Friday at midnight. The next morning [Saturday] I came to look at it and the following morning [Sunday] I made an offer!" And thus the Fairy Tea Cottage enjoyed its own happy ending.

During my visit, within just 2 days of their taking over, Kristen and crew already had a shiny new menu at the ready; new merchandise lined their entryway bakers' rack, and their gift shop window brimmed with cozy decorations of the season. My made-to-order sandwich was hearty as well as tasty. Marguerita, the glue who has held the tea kitchen together through three owners, was prepared with my tea before I even ordered it, and the warm fluffy buttermilk scone and freshly prepared cream made for a thoroughly delightful tea experience. Add to that the warm, friendly service and relaxed atmosphere and you can be sure I will be going back time and again.

McKenna's grand opening is slated for some time early to mid December, which means I will have an excuse to write about them again! As Kristen herself said, "The fun is here!" So come enjoy tea by the sea, as part of the family.

McKenna's is open Wed - Sat 11am-3pm. You may reach them via their Website or Facebook page or the old-fashioned and gentile way, by ringing them at 562-431-0200.

Rustic Rules

2011-09-17T19:47:00.000-07:00

My friend and I took a long-awaited jaunt out to Redlands recently to have the Rustic Tea at The Eating Room. The name alone intrigued me, as one generally equates afternoon tea with all that is posh and refined.

From the moment we sat down at a black wooden table topped with an orange plate and apple green tea mug, I knew we were in for something different. Our adorable server, whose name I thought I'd never forget... but somehow have.... was delightful in every way. We ran into a good deal of freeway traffic that caused us to be late for our reservation, but were welcomed as warmly as long lost friends.

While waiting for our tea we snuck off to the main dining room's adjoining bakery, where we got into all sorts of pre-dining trouble. Fortunately, the counter girl was kind enough to steer us away from bakery goods that would be part of our imminent tea meal, and since our tea arrived while we were still ogling the bakery cases, the counter girl kindly offered to compile our sweets order, have it wrapped up and brought to our table and added to our tab. The service here was outstanding!

When our tea treats came I was all a-twitter. The sandwiches were nothing short of phenomenal in the flavor department. They were made with an eye to artistry and variety, and the bread... the BREAD!!!!! Hearty artisan bread made onsite -- the kind that you could just sit down and eat a whole loaf of along with a crock of fresh creamery butter. Each sandwich was better than the next -- the olive tapenade outshined the tasty cucumber, the egg salad topped the olive, the curried chicken trumped them all, etc... and this delectable cycle continued until I made my way through all five of these savories.

From there we industriously dove into the sweets. The scones were topnotch and the baked goods just as pleasing as we anticipated when drooling on the glass of the bakery case. But the final blow, the piece de rustic resistance, had to be the mini strawberry parfait, something along the lines of a petit trifle, drizzled in white chocolate. It was totally unexpected and totally irresistible.

The closest thing I would have to a 'critique' of this unbeatable tea experience involves the price. Frankly, it's too darn cheap! My tea table mate and I threw a tizzy over how unreasonably reasonable the total bill was.... and that included the mound of sweets we'd procured from the bakery! Suffice it to say our darling nameless server was the recipient of the additional cash we'd intended to spend. Upon leaving we informed her that we would be back soon and that we hoped that our bill would be higher next time!

The Rustic Tea at Martha Green's Eating Room is not to be missed. It is served by advance reservation Thursday - Saturday and runs $20 for the whole scrumptious kit and caboodle. The restaurant is located at 107 E. Citrus Avenue in the charming center of Redlands, CA 909-792-5400. I am thrilled to be able to recommend it so highly.

cheers,
Joy

[tea room #406]

Worth every bite... even if you slip on the banana peel

2011-08-12T15:35:00.000-07:00

from NoWheyMama

Bananas Foster Cake

"...Modeled after the traditional flavors of bananas foster, the layers are soaked in rum before assembly and topped with a caramel frosting that pulls the whole dessert together. In the typical showy fashion of traditional bananas foster, the banana slices used for garnish could be made with the addition of some rum, and then set ablaze to let the alcohol cook off. Knowing my personal ineptitude with fire, I think it is safer to recommend a simple sauté. The end results are still extraordinary, even without the stovetop bonfire."

Banana Cake
2½ Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
½ Teaspoon Salt
⅔ Cup Plain Soymilk
1 Teaspoon Apple Cider Vinegar
½ Cup Margarine
¾ Cup Granulated Sugar
½ Cup Dark Brown Sugar
5 Ripe, Medium-Sized Bananas
1 Tablespoon Vanilla Extract
6 Tablespoons Rum (Any Variety)

Caramel Frosting
1 Cup Margarine
3½ Cups Confectioner's Sugar
⅓ Cup Brown Sugar
1½ Teaspoons Water
1 Teaspoon Vanilla Extract

Sautéed Bananas
1 Firm, Large Banana, sliced into ¼ inch rounds
2 Tablespoons Brown Sugar
1 Tablespoon Water

Preheat your oven to 350ºF (175ºC) and lightly grease and flour two 8 inch round cake pans. In a small bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside. In a separate small bowl, combine the soymilk and vinegar, also moving this to the side. In your stand mixer, cream together the margarine and both sugars until light and fluffy. Mash the bananas well and mix them in, along with the vanilla. Add the flour mixture, alternately with your now curdled soymilk, into your mixer. Ensure that everything is fully combined before equally dividing the batter between your two prepared pans.

Bake for 25 to 30 minutes, until a toothpick inserted into the center of each layer comes out clean. Remove from the oven, and while they are still warm, poke the cake tops numerous times with your testing toothpick. Evenly pour 3 tablespoons of the rum over each of the layers. Let the cake layers cool completely before turning them out of the pans to frost.

For the frosting, cream the margarine well and incorporate the confectioner's sugar slowly. Microwave the brown sugar together with the water for approximately 30 to 60 seconds, just until the sugar dissolves and it begins to bubble a bit. Let the brown sugar stand for a few minutes to cool off, then pour it into the margarine mixture. With the mixer on high, beat the frosting vigorously until all of the ingredients are fully incorporated. Stir in the vanilla, and frost the cake as desired.

For the banana garnish, combine the brown sugar and water in a non-stick skillet over medium heat. Cook until the sugar dissolves. Add the banana, and stir to coat all of the pieces well. Cook for about 2 minutes, until the sugar bubbles and darkens into a golden caramel, stirring gently every so often. Remove the bananas from the skillet and transfer them to a silpat. Separate each slice so that they do not stick together. Let them cool completely before garnishing the cake.

Makes 10 to 12 Servings

Suggested Tea Pairing:
I would recommended a high quality plain Oolong... but should you be feeling extra frisky, I would say an Almond Oolong

Orange Tea Cake

2011-08-09T12:11:00.000-07:00

from Taste of Home

Prep: 20 mins, Bake: 30 mins + cooling

Ingredients

7 eggs
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
6 tablespoons orange juice
4-1/2 teaspoons grated orange peel
3/4 teaspoon confectioners' sugar

Directions

Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.

In a large bowl, beat yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Blend in orange juice and peel. Add dry ingredients to yolk mixture; mix well.

In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour.

Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar.

Yield: 12 servings

Nutritional Analysis: One serving (1 piece) equals 211 calories, 3 g fat (1 g saturated fat), 124 mg cholesterol, 135 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch.

Suggested Tea Pairing: Pomegranate Passion Iced Tea - Adagio’s 'Passionfruit and Pomegranate with just a kick of mango in the background creates a light delicious iced-tea' perfect for Summertime

Festive Zestive Shortbread

2011-08-05T19:14:00.000-07:00

from tasteofhome.com

Lemon Poppyseed Shortbread -
This zippy tea treat may be 'short' on 'bread', but it's long on flavor

12 Servings

Prep: 20 min. Bake: 20 min. + cooling: 20

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon poppy seeds
1 tablespoon lemon juice
1-1/2 cups all-purpose flour
2 teaspoons sugar

Directions

In a bowl, cream butter and confectioners' sugar. Stir in poppy seeds and lemon juice. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with sugar.
Bake at 325° for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool.

Yield - 24 pieces
Nutrition Facts: 1 serving (2 each) equals 183 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 116 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.

For a tasty twist, roll the dough into small balls, make a thumb indenture, bake, then fill with preserves and/or garnish with lemon curd & a berry or two

Tea Paring Suggestion: Lady Grey

Vegetable Tarts

2011-07-15T13:59:00.000-07:00

(Original Kaboose.com recipe and photography by Vanessa Bush)

These mini muffin-size appetizer tarts are the perfect party food. Refrigerated Crescent roll dough makes it easy to create a finger food that even kids will like.

Ingredients

1 package flaky dough sheet (like Pillsbury Crescent Recipe Creations)
1/2 cup shredded Gruyere cheese
1 tomato, diced small
4 asparagus spears, cut crosswise into 1/4-inch-thick slices
1 egg
3 tablespoons whipping cream
Salt and pepper to taste

Cooking Instructions

Preheat oven to 375 degrees F. Unroll dough until flat and cut into 12 equal squares.
Line mini muffin tins with mini baking cups. Place dough squares in cups and shape edges to keep contents from spilling out.
Divide cheese among cups; top with vegetables. Pat down with a spoon.
In a small bowl, combine egg and whipping cream and beat until frothy. Add salt and pepper to taste. Using a spoon, divide egg mixture over vegetables to the edge of the tin.
Bake tarts for about 15 minutes at 375 degrees F. Cool slightly before serving.

Tips & Tricks

To create a meat-lover’s version of this dish, substitute cheddar cheese and crumbled bacon for the vegetables and Gruyere.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ready In: 30 minutes

Servings: 12

Where there's a Will...

2011-06-04T10:51:00.000-07:00

by Joie de Vivre

Coffee, Tea & Tulips serves up high tea stirred with a loving spoonful

I have been waiting a looooooooooooong time for someone to open up a new place that serves afternoon tea with all the fixings. I have been waiting nearly as long to visit Coffee, Tea and Tulips in Mission Viejo, CA which is no longer 'just down the road' ever since I made my green statement by forgoing an automobile. Thanks to a willing friend and a bit o bribery I finally made the trek CT&T a week or two ago.

Conveniently located just off the 5 Freeway and La Paz, the tea room and "petit bistro" has been plying their since July of 2009, and voted one of the "Top 5" tea rooms of 2010 -- I am guessing that is top five in the OC? The space offers attractive eclectic comfort, seating 24 inside, with a smidge outdoor cafe style seating in front.

The man of the tea hour

Everything about the multi-course tea experience was a delight, but nothing more so than the charming, genuine service we received from newbie staffer Will, who had been in the tea room's employ for four scant days at the time of our visit, yet made us feel that he had grown up at the place, and was welcoming us into a beloved family member's home. I have never seen such poise, joy and product knowledge in a new recruit -- I was very impressed.

The black vanilla tea (with just the teensiest hint of ginger) he recommended was the perfect accompaniment for all the courses that followed -- and here they are:

We started with a black currant scone served with cream and apricot jam... my fave jam, though seldom served
Soup - I opted for the tomato basil, my friend for the cream potato -- both tasty and topped with freshly-made croutons
Tea Sandwiches - turkey with cranberry chutney, chicken salad with poppyseed dressing (veritable chicken breast, not canned - imagine that), cream cheese-nut-lavendar
Salad with apples, and oh gosh I forget what else cuz I was too excited that it was topped with a generous portion of bacon!
a light & flavorful dessert course
petite pastries

Owners Michael (the self-proclaimed 'moody chef' whom we met) and wife Lina (who we were assured is the personality of the place) have become the darlings of Yelp. And no wonder, given Michael's emphasis on infusing both his cooking and customer service with love! .... OK, it doesn't hurt that they also serve crepes....

Here is a sampling of recent rave reviews from their yelping fans: http://www.yelp.com/biz/coffee-tea-and-tulips-mission-viejo-2

"Awesome place with REAL food! It's hard to find non-chain places in this area. Had a tasty broccoli cream soup, a delicious salad on flatbread and the best mocha ever...with milk foam, orange zest and a hint of nutmeg! Thanks so much! Will be back next week for tea and biscuits :)" - Ariane G.

"Orange County needs more places like this. Just a great little mom n' pop (or in this case husband n' wife) shop. Very friendly people and the place has a lot of character. Great coffee and pastries. The sandwiches looked amazing but I have not been for lunch yet... Do yourself a favor and give this place a try." - Jeff S.

"Wonderful service! Thanks Will. Food is fresh, healthy and varied. Eclectic spot in a strip-mall wasteland ... Seating is limited." - Michael S.

"Just had great tea and scone @ Coffee, Tea & Tulips. Such a warm and wonderful atmosphere and always excellent. If you've never been here, GO! If it's been a while since you were here - go back for a wonderful meal." - Ellis B.

(my iPhone camera & I don't get along)

CT&T is open Tues - Sat, 9a-3p, Sun 9a-2p, closed Monday. What a refreshing treat to have a place like this open so early! Ask about their Surprise Scones and Surprise Crepes.... which is what I am ordering next time... and yes, there will indeed be a next time... provided Will is working that day!

CT&T Website

CT&T on Facebook

CT&T on Twitter

Tea treats from South of the Border

2011-05-05T12:25:00.000-07:00

Close on the heels of the world's preoccupation with Britain following the royal wedding, comes one of the most festive of holidays, Mexico's Cinco de Mayo. The following are some facil tea-inspired ideas to keep your taste buds dancing like Mexican jumping beans:

The first is Mexican Tea Cakes (as seen on BusyCooks at About.com)

These traditional cookies are found in nearly every ethnic celebration. They are also known as sand cookies, butternut cookies, and wedding cakes. Try forming some of the dough around unwrapped chocolate kisses, maraschino cherries, or nuts to form a surprise center. One of my favorite things about these cookies is that the first coating of powdered sugar melts to form a thin icing, which is sealed in by the next coating. So make sure to coat them twice!

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Ingredients:

1 cup butter, softened (NO substitutes)
1/2 cup powdered sugar
1 tsp. vanilla
2-1/4 cups flour
1/4 tsp. salt
1 cup pecans, finely chopped, if desired
powdered sugar

Preparation:

Cream butter with sugar until well blended. Beat in vanilla, then add flour and salt. Mix well. Add nuts, if using. Chill several hours in refrigerator. Form 1" balls and bake on ungreased cookie sheet at 400 degrees for 8-12 minutes. Cookies should not brown, but be light golden on bottom.

Immediately drop into powdered sugar, roll, and place on rack to cool. When the cookies are cool, roll again in powdered sugar to coat.

Mexican Tea Punch

Ingredients:
2 c Tequila
2 c Tea; strong, cold
1 c Pinapple juice
1/4 c Honey
1/4 c Water
1/4 c Lime juice
1/4 c Lemon juice
1 1/2 ts Cinnamon; ground
1 1/2 ts Aromatic bitters

Preparation:
Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice.

Serves: 8 (from GreatRecipesOnline.com)

And one of my perennial faves:

Cinnamon Toasted Tortilla Chips

Ingredients:
1/4 C. sugar
1/2 tsp. ground cinnamon
4 flour tortillas
3 Tbsp melted butter

Preparation:
In a small bowl combine sugar and cinnamon. Brush tortillas with melted butter. Then sprinkle with 1 Tablespoon of sugar mixture. Cut tortillas into 8 triangles each. Preheat oven to 350 degrees. Place tortillas on ungreased baking sheet, with sugar side up. Bake 10 minutes until crispy.

From Tie-Dye to Tea-Dye the Easter Egg goes from cutesy to classy

2011-04-19T16:46:00.000-07:00

A quick little Tea-Dying tutorial from eHow.com:

Coloring Easter eggs with tea is a special way to share this holiday with your children or grandchildren. Using teas instead of commercially prepared dyes gives you a more natural look, and you don't have to worry about anyone being allergic to any of the commercial dyes. You can mix different types of tea, which will give you a unique color mix. Be creative and have fun!

Difficulty: Moderately Easy

Things you'll need:

Newspaper or other paper to cover work area
Eggs, hard boiled and cooled completely
Teas of whichever types you want (herbal ones work best)
Bowls or other containers
Measuring cup
Boiling water
Egg spoon, slotted spoon, or tongs
Empty egg carton

1. Cover the work area with paper to protect wood from moisture.

2. Wash the eggs in warm soapy water to make sure there aren't any oils or soil on the egg to interfere with coloring. Hard-boil the eggs.

3. Make the dye mix. Pour 1 cup boiling water over at least 2 tea bags and steep for 15 minutes. Squeeze out the tea bags to remove all of the dye and set aside. Add 1 teaspoon of white vinegar to the mix and allow to cool to room temperature. Different teas can be used in different bowls for variety.

4. Gently add eggs to the desired bowls. Make sure each egg has room so that liquid touches all sides.

5. Allow the eggs to float in the tea bowls for at least 1 hour.

6. Lift the eggs out of the bowl and check the coloring on the eggs. Return to the solution if the desired color is not achieved.

7. Carefully remove the egg from solution and lay out to dry. Make sure not to let the eggs touch, an empty egg carton works great here. Try not to touch the eggs until they've had a chance to dry.

For some eggstra info on Easter Eggs read our post entitled Which Came First? The Easter or the Egg?
and for Health Benefits check out Protein made Pretty

Springtime presents your garden variety tea party, and happily so

2011-04-16T21:14:00.000-07:00

Spring needs no assistance in enumerating the many ways the season makes for the perfect match for a tea party. Flora and fauna nearly conspire to cajole the unsuspecting hostess into sending out invitations and dusting off her daintiest and most delicate table ware. The next thing you know, guests are RSVP-ing and she wonders what on earth she has gotten herself into.

The good news is when Spring is in the air and the kettle on the stove you literally can't go wrong. Here are a few ideas to get you started planning a Spring tea of your own .... as always they are best comprehended when read while sipping your favorite cuppa.

INVITATIONS

If you are actually sending the real thing (ie 3D lovingly-addressed and sent via the USPS invitations as opposed to those of the electronic sort) consider tying/glueing a sprig of lavender onto the card stock on which you've printed the particulars. I have been making festive inner envelopes for my invitations for years, and a simple lacy paper doily works perfectly folded around a garden tea invitation, and helps to protect the lavender sprig you just went to all the trouble to affix.

THE TABLE

Flowers flowers flowers... it's all but impossible to have too many flowers at a Spring garden tea. Tie them around napkins, around chair backs, strew their petals willy nilly, garnish your plates. Same goes for greenery. Cut stems and leaves from around your own garden and just wash them thoroughly to make your tables and serving plates come alive. Spring is the season of rebirth so live it up!

MENU

Sandwiches
Cool Cucumber
For an easy and refreshing twist on a true classic, soak English/Hothouse cucumbers slices (paper thin) in Rice Wine Vinegar. Drain well, and sandwich between slices of white bread spread with sweet (unsalted) butter. Cut in triangles ... one down!
Egg with Lemon-Basil Mayo
A bit of a different approach on this classic as well. Instead of chopping and mixing your hard boiled eggs, slice them! Spread a piece of egg bread (preferably cut with a round cookie cutter) with a mixture of mayo/dried basil/lemon juice and garnish with a fresh asparagus sprig
Chicken Tarragon
Mix canned or cooked chicken with a bit of may, sliced red grapes, a few chive snips and dried tarragon. Serve on prairie/squaw bread spread with butter to bring out the flavors
Fruit Bread with Fruit Spread
We nearly always include a variation of this at tea. This time we suggest sliced blueberry loaf... something like a pound cake available pre-sliced at most supermarkets... mix some soft cream cheese with a touch of strawberry jam and spread & but as you would any standard sandwich. Tastes great and the colors are suitably vibrant.

Scones

Rose Petal Scones
2 1/4 cup all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
1/3 cup coarsely-ground pistachios or almonds, unsalted
1 cup heavy cream
1 tablespoon rose water (purchased by the bottle -- a little goes a long way)
2 heaping tablespoons rose petals, washed and shredded

Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
In a large bowl, sift together flour, sugar, baking powder, salt, baking powder, baking soda and salt. Using a pastry cutter cut butter into flour mixture until pieces are the size of peas; stir in nuts.
In a separate bowl, combine cream and rose water. Mix in the shredded rose petals. Add this mixture to the dry ingredients and stir to form a soft dough. Roll quickly thenn cut with a flower shaped cookie cutter.
Place on the prepared baking sheet and bake approximately 10 to 12 minutes or until golden brown.

Serve with clotted cream, lemon curd and blackberry preserves
Makes 24 scones

DESSERT
Petit Fours
These gorgeous little fondant-clad marvels are most often tastiest and prettiest when purchased rather than slaved over at home. For your Spring theme opt for as many color as possible, optimally topped with an icing flower and leaves

Orange Blossom Chocolate Truffle

YIELD: 40 Truffles

1/4 cup sweet, unsalted butter,chopped

1/3 cup heavy cream
7 oz. semi sweet chocolate, chopped
1 egg yolk*
1 teaspoon grated orange peel
2 tablespoons zest of mixed citrus peel (orange, lime, lemon)
2 tablespoons Grand Marnier (or substitute 1 teaspoon Orange extract or to taste)
unsweetened cocoa powder
In a small saucepan, combine butter and cream. Over a low flame, heat until the butter melts and the cream bubbles around the edge. Remove from heat, add chocolate. Cover and let stand until chocolate melts. Stir until smooth. Stir in egg yolk. Mix in orange peel, citrus peel and Grand Marnier. Chill until firm. Roll into balls. Roll balls in cocoa. Refrigerate in airtight container. Will hold for two weeks. If eggs are a problem in your area, omit egg yolk from recipe.
(this recipe was gleaned from Old Fashioned Living)

Beverages
Lavender Lemonade
Here are 2 (and a half) ways to go about this easily
1. Simply float sprigs of of washed lavender in your lemonade pitcher or glasses
2. Boil lavender sprigs in 2 cups of water. Then (a) strain out all stems & pieces and either add this to your lemonade OR (b) pour the lavender water into ice cube trays along with a sprig per tray cube slot and when frozen add to your lemonade pitcher or glasses
Tea
How about a choice of Lavender Earl Grey or Herbal Rose Garden
(visit Empress Tea Company to purchase the perfect blend)

Cheers!
Joie

SOS - The Quick & Dirty Tea Party for the Hosting-Challenged & Resourceless

2011-03-26T11:50:00.000-07:00

"I'm throwing a tea party. The only hitch is I have no time, no money, no culinary skills and no tea ware.... help!"

This is perhaps the single most oft repeated lament I hear from would-be tea party hostesses. Whether for a bridal or baby shower, Mother's Day, a tea lover's birthday, or girly get-together, tea parties can be one of the most exquisite and satisfying types of events to attend, as well as host. The only problem is how does one go about it when she finds herself devoid of the basics?

Today's missive is not for the Martha Stewarts of the world -- it is for those that frankly don't have time to fuss about; heck they'll be lucky to get through this blogpost! And so the following comprises the most rudimentary (while still tea party worthy) ideas to get you through your event with your sanity and bank account intact.

THEME & SCHEME
This concept is HUGE and cannot be overemphasized. Pick a theme and color scheme and stick with them in all that you do. It will relieve sooooooooo much stress, limit options in the most timesaving way, create a cohesive look, and make your life easier.

For today's purpose we are going with a springy pink & green polka dot theme.

INVITATIONS & DECORATIONS
In keeping with our theme I have quickly cobbled together a sample invitation.... this took all of 10 minutes from idea to completion... and no, the tea set image did not come with the background.... just throw your hair in a pony tail or plop a hat on to find the extra time for this task.

This party supply shelf pic may not be all that whoopee, but it will give you an idea of what you can find at any basic party store. If you're really low on funds get basic colors at Smart & Final and tie festive polka dot gro-grain ribbon around napkin-clad utensils.

Tea with a Punch - Invariably people will be looking for something to drink upon arrival. Make things easy on yourself by having a tasty tea punch ready to go. Simply briskly brew a fruity black tea blend (peach is always a crowd pleaser), chill, pour over ice in a punch bowl, add some lemonade and ginger ale plus some floating orange slices and you are good, no, GREAT to go!

The heavenly brew - don't faint when you read this... taking into account the need for absolute ease of planning and preparation for this event, you must appeal to the masses here. Too many people like too many kinds of teas. So make everyone happy by simply providing teapots of hot water and a variety of tea sachets for all tastes, including some decafs. Provide lemon slices, milk and a smattering of sweeteners and check another thing off your list.

Trader Joe's to the Rescue

For the food itself, my buddy Joe can help. I worship, adore and regularly patronize Trader Joe's. Everything is incredibly tasty and usually surprisingly inexpensive.

Sandwiches -- go with the basics here. I assure you your guests will be all smiles to have some of the tea foods they love and expect -- nothing boring about it.

Chicken - this one is easy. TJ's (I am on an initials only basis with Trader Joe's) carries a mouthwatering Wine Country Chicken Salad with Cranberries & Pecans... nuff said. Just dollop some on some butter spread mini croissants and there ya go!

Egg - it doesn't really matter here which comes first, the chicken or the egg, cuz they are both sure to be gobbled up at once. TJ's has a couple of incredibly low-cal yummy egg white spreads: one with chives, the other of a spicy ranchero variety. Grab some interesting grain or wheat bread, coat with butter or a similar spread to avoid sogginess, cut into fourths lengthwise (hence the term finger sandwich) and done!

Cucumber - grab an English/Hot House cucumber, slather some cream cheese mixed with dry dill weed (or a premade cream cheese spread) onto a light bread, cut in squares to handily accommodate the shape of the cucs, and if you are feeling frisky, leave open face and garnish with a sprig of fresh dill

Tea Bread - this is more like a pound cake or lemon loaf or blueberry... whatever is in stock. Buy a fruity cream cheese spread or concoct your own with cream cheese and your favorite jam, slather the sliced loaf, top with another loaf layer and cut into triangles. Check.

Now you have 4 different sandwiches, all on different breads and all different shapes.... not bad, eh?

Scones - you can't win in this department so it's best to face the fact now. There are as many preferences of scones as there are guests at a tea party. So if you do not have any particular proclivity, go with TJ's mini (still good sized) Lemon Blueberry and Cranberry Orange. They have great lemon curd and jams to go with them. Ask a friend to pick up some Devon clotted cream wherever they can find it (Brit shops and Bristol Farms are always safe bets) and you are golden!

Dessert - This should be one of the easiest aspects of the party. If a specialty cake is a must, well there ya go! Otherwise invite an avid baker who is attending the party to show off her skills and come up with something festive to make ahead and bring with her.

ACCOUTREMENTS
Beg, borrow, just don't steal

Get whatever you can from whomever you can. Borrow teapots from close friends -- most love the chance to use their stuff. And invite guests to bring their own favorite tea cups with the promise that they will get the chance to relate the cup's backstory. If you are not proud and don't mind disposable goods, revisit our blurb at top about decorations.

Tiered trays are always festive and allow for festooning with flowers and ribbon. In their absence simply overwhelm your serving plates with beautiful garnishes such as berries, flowers, leaves, ivy and so on. The greenery makes a difference. And yes you should rinse everything off first, just as with all vegetation.

SERVING HELP
People actually love to get involved... especially those who are shy. I know I do. So give eager worker bee guests something to do once they arrive. Pouring tea, garnishing sandwich plates, making sure the scone you are warming don't burn etc. Just plan this ahead of time to reduce the stress of thinking during party time.

Ta Da! You did it, and hopefully with time, brain cells and change to spare. Have a great party. Cheers!
Joie

Confessions of a Tea Room Groupie

2010-11-16T17:55:00.000-08:00

Ok.... let's just get this out in the open now....

Let me preface by mentioning my assumption that either you or someone you know is a fan of afternoon tea or you would not be reading this... No doubt the tea parlour aficionados in your life have been to their fair share of eateries .... perhaps even dozens. I too enjoy going to tea... and .... well.... here goes.... at last count I have visited 403 different tea places... some more than 50 times.

The Palace Hotel, San Francisco - my favorite room for tea

So there you have it... Now you know. Before you ask why I don't have a tea room of my own I should say, yes, I have been a tea room owner, as well as a fine dining restaurant owner etc.; and I do think it is likely I will have a tea-ery again someday... if for no other reason than to cut down on the cost of going out to tea hahahahhaha.

Because of my great love for afternoon tea and the steady decline and disappearance of tea rooms in my home state of California, I started the SoCal SocieTea website a few years back. The hope was to support and promote the dear and dedicated proprietors of the businesses I love so much. But as with many elective pursuits, I at length found I had neither the time nor resources to keep up with it, and so it fell into disrepair.

Hotel Pierre, New York City - another perennial favorite

When the idea came (through much consecrated prayer and listening) to undertake my new business (joie de vivre lifestyle which will officially launch this January), I was thrilled when a lightbulb went off and I realized I could once again champion my favorite cause by changing the SocieTea's scope and name... we're going national over the course of the next year you see. And just for fun I merged my JdV Lifestyle biz's rewards program with the SocieTea's previous Cups of Kindness system.

And so here I am.... a shy girl who who finds herself blogging and gabbing up a storm on facebook.... no the pics I have in my facebook album are NOT of me by the way. I am far too shy for that. They are snaps of the lovely dance fitness guru with whom I will be working.

A key aspect of my new business involves at-home theme dance parties which I see as an excuse to go to tea as I will have a way to work it all off afterwards - tea hee hee... and now if you'll excuse me, the tea kettle is beckoning, and a big cuppa Yorkshire Gold awaits.

Cheers!
Joy

Postscript -- here's one of the last fave places I will post some art on today

The Biltmore Hotel, Los Angeles

Tea Hee Hee

2010-10-27T10:36:00.000-07:00

My goodness it's been a month since I've blogged and I admit I am a little nervous. I 'tweeted' that I hope blogging is much like getting back on a bike.

Somehow I managed to blink and missed October. So much has happened this month with the unexpected creation of the Joy SocieTea, its ChatTea Room and now this new blog.... not to mention all the new facebook friends I am meeting... oh and I almost forgot, the forming of a Meetup group.. which I love! Boy oh boy the Meetup company is on to something... love the format and opportunities for get-togethers.

This SocieTea blog will be posted once a week, God willing, and in November my usual Joie de Vivre Lifestyle blog will resume posting all its usual stuff such as household tips, gift ideas and yummy seasonal recipes...

I should mention that if you or a loved one have a business that fits the Joie de Vivre pursuit of fun, femininity, food, fragrance, fashion, friendship, fitness, let us help promote them on our site.

So for today, since we are in pre-blog mode, I will simply invite you to join us beginning November 4th for our weekly VirtualiTea chats on Thursdays at 11am PST at our new ChatTea Parlour. Each week we will have a different topic for discussion. Just grab a cuppa, your computer, and hunker down for some convivial conversation with your cyber sisters. If the time doesn't suit your oh so busy schedule then consider joining us for Happier Hour on Tuesdays at 4pm PST at our primary site: JdV Chat Lounge.

For now I welcome... more like desperately need.... your ideas on blog topics, info on delightful tea rooms to add to our joysocietea.com site, and any tantalizing tea-related tidbits.

And now if you'll excuse me, I'm going to take a deep breath and announce this blog to you on my facebook page... here we goooooooooooooo

Joy of Tea SocieTea

Baklava!

Swedish Ice Box Cookies

Dreidel Dreidel Hannukah Chocolate Brownie recipe

Every Day is Apple Pie Day

Insuring the Perfect Carrot Loaf

Teatime is a Family Affair

Rustic Rules

Worth every bite... even if you slip on the banana peel

Orange Tea Cake

Ingredients

Directions

Festive Zestive Shortbread

Vegetable Tarts

Where there's a Will...

Tea treats from South of the Border

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Ingredients:

Preparation:

From Tie-Dye to Tea-Dye the Easter Egg goes from cutesy to classy

Springtime presents your garden variety tea party, and happily so

Serve with clotted cream, lemon curd and blackberry preservesMakes 24 scones

SOS - The Quick & Dirty Tea Party for the Hosting-Challenged & Resourceless

Confessions of a Tea Room Groupie

Tea Hee Hee

Serve with clotted cream, lemon curd and blackberry preserves
Makes 24 scones