High & MighTea — the glories of the Ritz across the channel

When one thinks of tea at the Ritz, one's thoughts immediately fly to London.  But it turns out, tea on the other side of the channel is just as fashionable.  

Unbeknownst to many, the Hotel Ritz Paris preceded its London namesake by nearly a decade.  And its tea service moderne is every bit as elegant as in the days when the hotel hosted popular personalities such as F. Scott Fitzgerald and Marcel Proust.

"Temptation unfolds against a background of live piano music as the delicate fruity aromas of Royal Ceylan or the freshness of Sencha green tea fill the room. Traditional and exclusive teas are served following customary rules. The Ritz Paris High Tea includes an accompaniment of mini-sandwiches and a large buffet selection of pastries. The Imperial High Tea, served with a glass of Ritz Paris Brut Champagne, is made to measure for fine gourmets." ~ritzparis.com

Ooh la la!

The Ritz has always been... well.. ritzy.  More than 300 years ago the site saw its first construction, with a private residence built by Antoine Bitaut de Vaillé and subsequently occupied by a variety of noble families.  Near the end of the 19th century Cesar Ritz along with chef Auguste Escoffier started a hotel of their own, after both were dismissed from their triumphal creation of the Savoy Hotel in London following allegations involving the disappearance of wine and spirits from the Savoy.  The Ritz opened to a 'glittering reception' that never waned, as the hotel has continually attracted those of note and celebrity, even serving as home to Coco Chanel for thirty years.

“There were masked balls at the Opera, races at Longchamp and Auteuil, and tea at the Ritz…” declared the Baronne de Stoeckl in her memoirs set during Paris’ Belle Epoque. 

It was not until César Ritz introduced tea service at the Ritz Paris that the custom of drinking tea was adopted by Parisian high society. The Ritz Paris is currently closed for an unprecedented restoration program and looks forward to welcoming you back in 2014.

Hemingway once said, "When in Paris the only reason not to stay at the Ritz is if you can't afford it". Thankfully, the wait till the 2014 re-opening gives us plenty of time to save up those euros and frequent flyer miles. ❤

Monkeying Around at 2nd Breakfast

Hobbits are good-natured, hospitable comfort food-loving folk, so it should come as no surprise that the warm buttery bakery dish known as Monkey Bread (or Bubble Bread) should feature prominently in their second breakfast preparations.  Here is a super simple recipe, made especially enticing as it includes the rich homey flavor of butterscotch.

Butterscotch Monkey Bread 

Ingredients

• 1 bag of 24 (or so) frozen dinner rolls - dough 
• 1 box (3 3/4 oz) butterscotch pudding mix (not instant) 
• 1/2 cup butter 
• 3/4 cup brown sugar 
• 3/4 teaspoon cinnamon 
• 1/2 cup chopped pecans (optional) 

Directions

1. (At night), arrange frozen rolls in greased bundt pan. 
2. Sprinkle dry pudding mix over rolls. 
3. Over low heat, cook the butter, brown sugar, cinnamon, and nuts until sugar is dissolved and bubbly. 
4. Slowly pour over rolls. 
5. Cover TIGHTLY (it will rise and may overflow) with foil and let stand on counter overnight (on plate or cookie sheet in case of spillage). 
6. (The next morning), uncover and bake at 350 degrees for about 30 minutes, or until edges are a bit browned. 
7. Let stand 5 minutes. 
8. Then carefully invert over serving dish. Pull apart and enjoy!

[source: OnlyFromScratch.blogspot.com]

Cream Puffs that Soar

I have always loved cream puffs.  I also love food that is artistically prepared to create a visual pun of sorts.  And so, swan cream puffs have been a favorite easy, creative tea treat since I first learned the words pâte à choux.

The following recipe (found on a number of sites online) adds a tasty twist with the addition of almond and apricot flavors.  Serve with a butterflied strawberry on the side and you have a delicate and delicious tea dessert.

Prep Time: 30 Min
Cook Time: 40 Min
Ready In: 1 Hr 10 Min
Yield 12 servings

Ingredients 

• 1 cup water 
• 1/2 cup butter (no substitutes) 
• 1/4 teaspoon salt 
• 1 cup all-purpose flour 
• 4 eggs 

FILLING: 

• 1/3 cup sugar 
• 2 tablespoons cornstarch 
• 1/8 teaspoon salt 
• 2 cups milk 
• 2 egg yolks, beaten 
• 2 tablespoons butter or margarine 
• 1 1/2 teaspoons vanilla extract 
• 1/4 teaspoon almond extract 
• 3/4 cup chocolate syrup 
• 2/3 cup apricot preserves 
• confectioners' sugar 

Directions 

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil. 
• Add flour all at once; stir until a smooth ball forms. 
• Remove from the heat; let stand for 5 minutes. 
• Add eggs, one at a time, beating well after each addition. 
• Beat until smooth and shiny. 
• Cut a hole in the corner of a pastry or plastic bag; insert a #10 pastry tip. 
• On a greased baking sheet, pipe twelve 3-in. long S shapes for the swan necks, making a small dollop at the end for head. 
• Bake at 400 degrees F for 8-10 minutes or until golden brown. 
• Remove to wire rack to cool. 

• For each swan body, drop remaining batter by heaping teaspoonfuls 2 in. apart onto greased baking sheets. 
• With a small icing knife or spatula, shape batter into 2-1/2-in. x 2-in. teardrops. 
• Bake at 400 degrees F for 30-35 minutes or until golden brown. 
• Cool on wire racks. 

• For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. 
• Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. 
• Remove from the heat. 
• Gradually stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. 
• Bring to a gentle boil; cook and stir for 2 minutes. 
• Remove from the heat; stir in butter and extracts. 
• Refrigerate until cool. 

• Just before serving, spoon about 1 tablespoon chocolate syrup onto serving plates. 
• Cut off top third of swan bodies; set tops aside. 
• Remove any soft dough inside. 
• Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. 
• Set necks in filling. 
• Cut reserved tops in half lengthwise to form wings; set wings in filling. 
• Place swans on prepared plates. 
• Dust with confectioners' sugar.

Let your culinary creation take flight!

Mum's the Word

I was having a heck of a time deciding upon a topic for today's tea post.  I searched the net high and low for snappy tea trends on which to expound.  Then I asked a dear friend, with whom I was chatting online, for suggestions.  He replied, "How about something on tea and motherhood?" .... Duh!

How on earth did I NOT think of that?  As a former tea room owner, I can say without equivocation that Mother's Day is gloved hands down the biggest and busiest day of the entire year at a tea room.  The day before it is equally busy, booked solid by those seeking to avoid the masses on the day proper.  It is the weekend of the year that the kitchen and cooking staff train for, management prepares and orders for; and frankly it is the one weekend of the year when owning a tea room appears to be a financially sound investment.

So just what is it about going to tea that makes it all the rage for mothers?  Research on this topic yielded me nothing.  So I was given no choice but to pontificate on my own.  The tea ritual is unlike that of any other meal.  The taking of tea is so revered that it even boasts a four hour long ceremony in Japanese culture.  Given that tea is the second most consumed beverage worldwide, it is no surprise that tea would be incorporated in general as part of a celebration, but the tea service on Mother's Day, at least here in the U.S., is something quite specific.

We Yanks may have turned up our noses at our Brit progenitors and their tea in Boston, but when it comes to spoiling Mom on her day, we take our cue from the U.K.  A Mother's Day tea is generally what these days is called a 'high tea,' though it in no way resembles the original evening tea taken by coal miners at a high table after a busy day down in the mines.  Rather, high tea today has come to mean tea service with scones, finger sandwiches, some sort of sweets, perhaps soup, salad and maybe even something warm and inviting such as quiche or sausage rolls.  My own tea room's moms expected chilled strawberry soup and chicken dijon vol au vent served in a puff pastry shell as part of our annually observed menu.

Perhaps the primary reason mothers want to go to tea their on special day is because the food itself is so special.  The itty bitty mouthfuls offered are generally very labor-intensive, and the service items are dainty and valuable -- delicate bone china teacups, pretty platters, specialty jam dishes, and the like.  Also, a tea room represents the perfect excuse for a woman to don a grandiose hat without looking over-dressed.

Going to tea is special, no matter what rationale you use to explain it.  It is relaxed, even on Mother's Day, and lends itself to lingering conversation.  And at the end of the meal isn't that what it's really all about?  Spending time talking and sharing with your loved ones?

A Joyous and Happy Mother's Day to the loving nurturer in us all.