Rustic Rules

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

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

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.

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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