Orange Tea Cake

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. 
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• 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.

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• 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

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

1. 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.
2. 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.

OR

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

(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

1. Preheat oven to 375 degrees F. Unroll dough until flat and cut into 12 equal squares.
2. Line mini muffin tins with mini baking cups. Place dough squares in cups and shape edges to keep contents from spilling out.
3. Divide cheese among cups; top with vegetables. Pat down with a spoon.
4. 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.
5. 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...

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!

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