tag:blogger.com,1999:blog-72248077924660898832024-03-05T12:33:35.758-08:00The Joy of Tea a fine blend of tea establishments & tea friendly enterprisesAnonymoushttp://www.blogger.com/profile/09161581311782388027noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-7224807792466089883.post-11276284511160227152015-09-01T16:54:00.001-07:002015-09-01T16:54:56.298-07:00Full up with fillings<div class="separator" style="clear: both; text-align: center;">
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With a tradition as old and revered as that of afternoon tea, it's easy to feel trapped by protocol and expectations when coming up with tea sandwich types. The following list of 50 sandwich fillings from the <a href="http://www.foodnetwork.com/recipes/articles/50-tea-sandwiches.page-5.html" target="_blank">Food Network</a> should jump-start your tea party as well as inspire you to create some winning combinations of your own.<br />
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1. <b>Tomato-Cheddar</b> - Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.<br />
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2. <b>Ham, Brie and Apple</b> - Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.<br />
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3. <b>Cucumber-Butter</b> - Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.<br />
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4. <b>Watercress-Butter</b> - Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.<br />
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5. <b>Grilled Shrimp-Ham</b> - Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.<br />
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6. <b>Steak au Poivre</b> - Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.<br />
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7. <b>Pea-Prosciutto</b> - Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.<br />
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8. <b>Olive-Focaccia</b> - Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.<br />
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9. <b>Asparagus</b> - Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.<br />
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10. <b>Anchovy–Lemon Butter</b> - Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces,<br />
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11. <b>Salmon-Cucumber</b> - Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.<br />
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12. <b>Shrimp Salad</b> - Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.<br />
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13. <b>Crab Salad</b> - Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.<br />
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14. <b>Curried Egg Salad</b> - Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.<br />
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15. <b>Pesto Chicken</b> - Mix 2 teaspoons pesto with 2 tablespoons olive oil; brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.<br />
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16. <b>Bresaola-Artichoke</b> - Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts; season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.<br />
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17. <b>Country Pate</b> - Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.<br />
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18. <b>Peanut Butter–Bacon</b> - Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread; spread with mayonnaise. Trim the crusts and cut into pieces.<br />
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19. <b>Liverwurst-Onion</b> - Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.<br />
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20. <b>Manchego-Quince</b> - Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.<br />
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21. <b>Mortadella-Watercress</b> - Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.<br />
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22. <b>Ham-Cornbread</b> - Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.<br />
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23. <b>Meatloaf-Tomato</b> - Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.<br />
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24. <b>Prosciutto-Fig</b> - Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce; season with salt and pepper. Cut into pieces.<br />
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25. <b>Camembert-Fig</b> - Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.<br />
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26. <b>Eggplant-Yogurt</b> - Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.<br />
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27. <b>Roast Beef–Horseradish</b> - Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress; season with salt and pepper.<br />
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28. <b>California Chicken</b> - Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.<br />
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29. <b>Salmon Salad</b> - Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.<br />
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30. <b>Smoked Turkey–Apple</b> - Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice; top with a dollop of apple jelly.<br />
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31. <b>Cheddar-Pickle</b> - Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.<br />
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32. <b>BLT</b> - Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.<br />
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33. <b>BLT Club</b> - Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.<br />
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34. <b>Tuna Salad</b> - Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil; fill with the tuna salad and chopped hard-boiled egg. Cut in half.<br />
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35. <b>Sweet Onion</b> - Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt; top with bread and spread with mayonnaise. Trim the crusts and cut into pieces; press the edges in chopped parsley.<br />
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36. <b>Pate–Sour Cherry</b> - Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.<br />
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37. <b>Smoked Trout</b> - Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.<br />
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38. <b>Radish-Anchovy</b> - Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.<br />
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39. <b>Blue Cheese–Grape</b> - Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.<br />
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40. <b>Roasted Vegetable</b> - Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.<br />
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41. <b>Caprese</b> - Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts; drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top; press for 30 minutes, then unwrap and slice.<br />
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42. <b>Peas and Carrots</b> - Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water; season with salt and pepper. Cut whole-grain toast into squares; spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.<br />
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43. <b>Strawberry–Cream Cheese</b> - Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.<br />
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44. <b>Pimiento Cheese</b> - Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste; stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.<br />
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45. <b>Chicken Salad</b> - Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper; stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.<br />
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46. <b>Taleggio-Pear</b> - Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.<br />
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47. <b>Lemon-Berry</b> - Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.<br />
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48. <b>Cream Cheese and Jelly</b> - Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.<br />
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49. <b>Ricotta-Orange</b> - Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.<br />
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50. <b>Chocolate-Raspberry</b> - Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-68734827878721912232015-07-27T14:08:00.001-07:002015-07-27T14:08:12.686-07:00T-Neer & Far<div class="separator" style="clear: both; text-align: center;">
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I felt like I'd travelled across the world with nothing more pressing to do than repose at the local hotspot in Sri Lanka when I spent the most relaxing day imaginable at T-Neer The Finest Tea Room in Sierra Madre, CA. My best friend treated me to tea as a belated birthday gift ... about 5 months belated, actually.<br />
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Owner Aruna spent time making us feel like both long lost family and VIPs. When I ordered milk with my tea, she graciously asked if I'd like the milk warmed so as not to cool my hot tea. That was a first! Of course, I said yes. I always say yes to new experiences, as long as they don't threaten life and limb or look to land me in the pokey.<br />
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Everything was delicious from the tea to the soup, sandwiches and desserts. Being able to lazily sit back on their sofa and occasionally pick up a sandwich from the coffee table before us was a dream, and Aruna and staff allowed us to linger for nearly 3 hours. I'm so looking forward to my next visit, and will make sure to park in a space without a meter in order to get the full and extended T-Neer experience.<br />
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For the nuts and bolts details on <a href="http://www.teatravellerssocietea.com/2015/04/t-neer-finest-tea-room.html" target="_blank">T-Neer visit the Tea Travellers Societea site</a>.<br />
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<tr><td class="tr-caption" style="text-align: center;">We happened to be there on their 1 year anniversary :)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Half the fun is signing their wall</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I wish I could remember the type of soup they served. <br />My friend is still talking about its deliciousness!</td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-32242942012334173442015-06-12T11:30:00.001-07:002015-06-12T11:30:26.131-07:00Tea by the Sea ... in J. Paul Getty's Villa<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">From the Getty site</td></tr>
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I'd been out of the area for quite awhile and missed out on the advent of many a new tea experience. Fortunately, I at last got to spend the day at the Getty Villa in Pacific Palisades, CA overlooking the Malibu coastline.<br />
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The Villa has long been a favorite museum of mine. I'm a 'Greek freak' and anything from the Mediterranean in the days of antiquity makes me nearly giddy. Add that to the fact that I'm an afternoon tea junkie, and the idea of attending the Getty's Tea by the Sea looked to be so spectacular, I feared spontaneous combustion.<br />
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I managed to keep my unbridled enthusiasm to a mild simmer, and purposely went to the museum solo, so as to while away my time doing whatever my soul desired. Touring the restored and expanded compound, designed to give the feeling of life in a Roman country house in the first century A.D., I was awed by the attention to detail. Architecture and horticulture were painstakingly researched in order to give the most accurate display of ancient Roman life possible in modern SoCal.<br />
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The tea service echoed this meticulous and loving approach to its source material. The menu was the most complex I've ever enjoyed at afternoon tea, with flavors chosen to exemplify Spring in the Mediterranean, and a custom-blend tea created to compliment the flavorful fare.<br />
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The food and service were outstanding, but the real star of the day in my eyes was not the satisfying meal nor the aromatic brew, nor even the incomparable surroundings, no, the highlight for me was Daniel, the fellow who oversees the afternoon teas along with the booming business conducted at the Villa's cafe. <br />
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But afternoon tea was not the end of the adventure. Having toured the exhibits and supped and sipped to my heart's content, I then walked off the tea comestibles by joining the Villa's Garden Tour where I learned about the herbs and edibles onsite, including those that were part of the tea experience.<br />
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In short, I had a ball, and cannot recommend the experience enough to museum lovers, especially those with a soft spot for ancient Greece and Rome.<br />
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My cell-phone images that follow are not the best, and I took too many to crop and edit in a timely manner, so I'll just pick a few random shots and throw them onto the page and let the reader scroll quickly by, to get an idea of the wonders that await at the Villa.<br />
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Thank you, Daniel. My visit was a memory I'll cherish.<br />
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~Joy<br />
<a href="http://www.teatravellerssocietea.com/p/home.html" target="_blank">Tea Travellers Societea</a><br />
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<tr><td class="tr-caption" style="text-align: center;">That's the ocean, visible through the archway as you leave the Villa</td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-87057885227809528822015-04-30T09:59:00.001-07:002015-04-30T10:09:39.357-07:00A Coastal Afternoon Tea OasisEver heard of Corona del Mar in Southern California? Few have, which is a shame as this 'crown of the sea' is the most charming section of Newport Beach. Even fewer have heard of Sherman Library & Gardens, the petite botanical gardens, library and delightful gift shop located in the heart of CdM.<br />
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Yesterday I partook of their twice a month afternoon tea service, prepared by Pascal, Newport's superb French restaurant, at their satellite location, Cafe Jardin, within the confines of Sherman Gardens. The numerous images included in this post (sorry, yes I got carried away, but I did cut out at least a dozen!) tell the story far more colorfully than I could; but suffice it to say, the experience was perfect! A gentle breeze washed over me as I gazed out at the English garden setting complete with parasol toting Victorian lady sculpture and bubbling fountain, and all I could do was smile and say, "Thank you."<br />
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The food was every bit as good as the French restaurant fare served at Pascal proper. And the tea desserts were the best I've ever had ... and that's saying a lot! Now, without any further adieu, here is tea at Pascal's <a href="http://www.teatravellerssocietea.com/2015/04/cafe-jardin-at-sherman-gardens-library.html" target="_blank">Cafe Jardin at Sherman Gardens</a>:<br />
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<tr><td class="tr-caption" style="text-align: center;">See the lovely Victorian 'lady' in the middle?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">even the take-away box was cute!</td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-6090882079540878072015-03-31T17:55:00.003-07:002015-05-05T22:05:58.503-07:00A traditional afternoon tea for the modern consumer<div class="separator" style="clear: both; text-align: center;">
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The <a href="http://royalteatreatery.com/" target="_blank">Royal Tea & Treatery</a> in Costa Mesa, CA has done the seemingly impossible ― created an afternoon tea service that is not only gluten-free, but dairy-free to boot!<br />
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When I dropped in today, I was delighted to learn it was the establishment's one year anniversary. In the current dietarily-conscious era, I foresee many anniversaries to come for the glamorously accoutered eatery, off the beaten path but close to several major thoroughfares.<br />
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Right off the bat, I was delighted by the decor ― a colorful melange of seating areas coordinating with the confections in the glimmering bakery cases. I smiled as I perused the menu selections that included the Gina Lolabridgida sandwich, the Ava and the Ingenue ― but the various afternoon tea options didn't stand a chance once I saw they featured a tea service called The Siren!<br />
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As my foodie shot shows, it included:<br />
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<tr><td class="tr-caption" style="text-align: center;">Behold <i>The Siren</i> tea :D</td></tr>
</tbody></table>
<ul>
<li>a variety of sandwiches (cucumber & non-dairy cream cheese, mango with strawberry spread, tuna with red pepper & apple on homemade focaccia, and hummus with tomato ... I think ... or was it pepper ... I don't remember that last one actually, as I wolfed it down too quickly *wink*) </li>
<li>2 petite berry scones</li>
<li>3 mini sweets i.e. a coffee cake square, chocolate chip cookie, and adorable wee chocolate cupcake</li>
<li>fresh fruit, in this case, cantaloupe, which hit the spot!</li>
</ul>
<div>
And yes, all of that was accomplished without the use of dairy or gluten ingredients ― incredible! Even my British style tea played along, as I was served coconut milk to lighten my blend. If I hadn't known I was in a dairy-free zone, I never would've guessed, as everything offered comprised what one would label 'real tea food.'</div>
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<tr><td class="tr-caption" style="text-align: center;">My cozy corner of the tearoom</td></tr>
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Though owner Bridget was not there, manager Donna and assistant/server Casey did a marvelous job of spoiling me, making me feel welcome, and generously sharing their time with me in order to answer my many questions. While I lounged, sipped and savored, I noted friends dining, a pair of patrons who were scouting out a venue for a group event, and lone customers such as myself ... including a man! </div>
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<br /></div>
<div>
For those considering a tea escape for themselves or a group of up to 27 guests, the Treatery delivers a full tea experience that ensures those with dietary restrictions are embraced in the festivities instead of excluded and left to sift through a plateful of 'can vs. cannot' foodstuffs. The ambience is energizing, the staff is delightful, and the fare is both creative and tasty.</div>
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<div>
If you're not in Southern California, you may visit the <a href="https://www.facebook.com/royalteatreatery" target="_blank">Royal Tea & Treatery on Facebook</a> or peek at their <a href="http://royalteatreatery.com/" target="_blank">website</a>.</div>
<br />
<i>~submitted by Joy Devivre</i><br />
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<i><span style="font-size: x-small;">(Note to those who I know are counting, this is the 412th tearoom I've had the good fortune to visit xo)</span></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-52845590991288784132015-01-12T16:55:00.002-08:002015-01-12T16:55:20.126-08:00Currying favor at afternoon tea<div class="separator" style="clear: both; text-align: center;">
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According to the website Punchbowl.com today is Curried Chicken Day Curried chicken is a popular dish in Asia, the United Kingdom, and the Caribbean. The word "curry" is an anglicized version of the Tamil word “kari,” which means “stir-fried.”<br />
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While we usually associate curried chicken with a hot Indian dish served over rice, there are many other recipes that call for both key ingredients. Did you know that in England, curried chicken salad is called Coronation Chicken? Constance Spry and Rosemary Hume created the dish for Queen Elizabeth II’s coronation banquet in 1953. It has been a popular sandwich filling ever since.<br />
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Here's an easy mock version from BBC Good Food to use in finger sandwiches:<br />
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<ul>
<li>Shredded Chicken from a medium sized pre roasted chicken</li>
<li>3 tbsp Mayo</li>
<li>Mild curry powder to taste</li>
<li>1/2 tsp Cinnamon</li>
<li>Ground Black Pepper</li>
<li>1 tbsp Mango chutney</li>
<li>sultanas - as many as you fancy <i>(editor's note - may substitute golden raisins for sultanas)</i></li>
</ul>
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The Telegraph news offers the original recipe along with further explanation of the historic dish:<br />
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The famous coronation chicken served at the Queen’s coronation lunch is usually attributed to Constance Spry. Popular lore has it that Spry based the recipe on its similarly rich and spicy royal relation, jubilee chicken, prepared for the Silver Jubilee of George V in 1935, which mixed the chicken in mayonnaise and curry.<br />
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However, it was Rosemary Hume who was actually behind coronation chicken, the recipe for which went on to appear in the first edition, in 1956, of The Constance Spry Cookery Book and is indeed still to be found in the modern edition. Serves 6-8<br />
<blockquote class="tr_bq">
“One would not venture to serve, to a large number of guests of varying and unknown tastes, a curry dish in the generally accepted sense of this term,” wrote Spry. “I doubt whether many of the 300-odd guests at the coronation luncheon detected this ingredient [curry powder] in a chicken dish which was distinguished mainly by a delicate and nutlike flavour in the sauce.”</blockquote>
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<b><span style="color: #cc0000;">Method</span></b><br />
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Poach two young roasting chickens with carrot, bouquet garni, salt and peppercorns in water and a little wine, as well as enough barely to cover, for about 40 minutes or until tender.<br />
Allow to cool in the liquid. Joint the birds, removing the bones with care.<br />
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<b><i><span style="color: #e69138;">Cream of curry sauce</span></i></b><br />
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<ul>
<li>1 tbsp oil</li>
<li>50g/2oz onion, finely chopped</li>
<li>1 dessert spoon curry powder</li>
<li>1 good tsp tomato purée</li>
<li>1 wineglass red wine</li>
<li>¾ wineglass water</li>
<li>A bay leaf</li>
<li>Salt, sugar, a touch of pepper</li>
<li>A slice or two of lemon and a squeeze of lemon juice</li>
<li>1-2 tbsp apricot purée 450ml/¾ pint mayonnaise</li>
<li>2-3 tbsp lightly whipped cream</li>
</ul>
<br />
<br />
<ol>
<li>Heat the oil, add onion, cook gently for 3-4 minutes, add curry powder. Cook again for 1-2 minutes.</li>
<li>Add purée, wine, water and bay leaf. Bring to boil, add salt, sugar to taste, pepper, and the lemon and lemon juice. Simmer with the pan uncovered for 5-10 minutes.</li>
<li>Strain and cool. Add by degrees to the mayonnaise with the apricot purée to taste.</li>
<li>Adjust seasoning, adding a little more lemon juice if necessary. Finish with the whipped cream. Take a small amount of sauce (enough to coat the chicken) and mix with a little extra cream and seasoning.</li>
<li>Mix the chicken and the sauce together, arrange on a dish, coat with the extra sauce.</li>
</ol>
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<br />
<b><i><span style="color: #6aa84f;">Rice salad</span></i></b><br />
The rice salad which accompanied the chicken was of rice, peas, diced raw cucumber and finely chopped mixed herbs, all mixed in a well-seasoned French dressing. For convenience in serving at the Coronation, the chicken was arranged at one end of an oblong dish and a rice salad at the other.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-90495321354734143912014-09-20T18:14:00.000-07:002014-09-20T18:14:12.886-07:00Literary Leaves<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: orange; font-size: large;">Siren School's inaugural school term commenced today, which, for tea lovers is <i>teariffic</i> news, as the ensuing year promises a variety of tea events to be hosted throughout the country. Here are a few this Fall, to whet your tea kettle's whistle.</span></b><br />
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<b><span style="color: #274e13;">Sept 27</span></b> - The Language of Fan & Flower, presented by The Sirens of Cynthus salon in Southern California<br />
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<b><span style="color: #274e13;">Oct 19</span></b> - The Great Pumpkin Hunt and Witch's Tea, hosted by the Intrepid Ladies Adventure Club and Tea Society<br />
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<b><span style="color: #274e13;">Nov 1</span></b> - Medieval Brass Rubbings & Tea with the Sirens of Cynthus<br />
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<b><span style="color: #274e13;">Nov 8</span></b> - The nationwide Austentatious Afternoon Tea - boasting a <i>Pride & Prejudice </i>theme, to be celebrated by all Siren School salons simultaneouslyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-23547659967888048692014-08-29T07:31:00.000-07:002014-08-29T07:31:00.006-07:00Tea Test #1<div class="separator" style="clear: both; text-align: center;">
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Tea drinkers are becoming increasingly sophisticated and knowledgable. As the interest in tea grows, so does the amount of misinformation foisted on the unsuspecting internet public. I thought it might be fun to give us all occasional quizzes to ensure we stay on the straight and narrow and not be duped by spurious claims. We'll start with some basics about the tea plant itself.<br />
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<div style="text-align: center;">
<b><span style="color: #274e13; font-size: large;">What is Tea?</span></b></div>
<div style="text-align: center;">
<span style="color: #274e13;">lesson #01 quiz</span></div>
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Real tea comes from<br />
<ul>
<li>Anything you brew in water</li>
<li>Tisanes</li>
<li>The Camellia sinensis plant</li>
<li>Tea leaves</li>
</ul>
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Camellia sinensis is used to produce<br />
<ul>
<li>White tea</li>
<li>Green tea</li>
<li>Black tea</li>
<li>All of the above</li>
</ul>
<br />
Infusions made without tea leaves are sometimes called<br />
<ul>
<li>Tisanes</li>
<li>Herbal teas</li>
<li>Rooibos</li>
<li>All of the above</li>
</ul>
<br />
Unorthodox tea is<br />
<ul>
<li>Hand picked and processed</li>
<li>Green tea</li>
<li>CTC tea</li>
<li>Powdered Japanese matcha</li>
</ul>
<br />
Most of the health benefits of tea come from<br />
<ul>
<li>Polyphenols</li>
<li>Caffeine</li>
<li>Essential Oils</li>
<li>All of the above</li>
</ul>
<div style="text-align: center;">
<span style="color: #b45f06;">* * *</span></div>
<br />
<div style="text-align: center;">
<span style="color: #274e13;"><i>The answers can be found in the following introductory lesson from Adagio Teas:</i></span></div>
<br />
<div style="font-family: helvetica; font-size: 15px; letter-spacing: 0.36666667461395264px; line-height: 22.733333587646484px; padding: 0px 0px 20px;">
Welcome to the Beginners course of TeaClass. This training program is designed to give you the foundation of information that will allow you to begin your journey through the world of tea. In this first lesson, we will define tea and examine the most common varieties.</div>
<div style="font-family: helvetica; font-size: 15px; letter-spacing: 0.36666667461395264px; line-height: 22.733333587646484px; padding: 0px 0px 20px;">
<b>What is tea?</b><br />
Tea is the second-most consumed drink in the world, surpassed only by water. An often-surprising fact to tea novices is that all teas (Black, Green, Oolong, White, and Pu'erh) come from the same plant. The scientific name of this versatile plant is Camellia sinensis (it's actually related to the lovely camellia flowers seen in botanical gardens and landscapes). Camellia sinensis is a sub-tropical evergreen plant native to Asia but now grown around the world. The tea plant grows best in loose, deep soil, at high altitudes, and in sub-tropical climates. So, in short, "tea" is anything derived from the Camellia sinensis plant. Anything else, while sometimes called "tea", is more accurately referred to as an herbal tea or tisane. Tisanes include chamomile, rooibos and fruit teas.</div>
<div style="font-family: helvetica; font-size: 15px; letter-spacing: 0.36666667461395264px; line-height: 22.733333587646484px; padding: 0px 0px 20px;">
<b>How is it grown?</b><br />
The tea plant, which grows naturally in the wild throughout much of Asia, is cultivated in a variety of settings from small family gardens to giant estates covering thousands of acres. The best tea is usually grown at elevation, and often, on steep slopes. The terrain requires these premium teas to be hand-plucked, and it takes around 2,000 tiny leaves to make just one pound of finished tea. If that sounds crazy, keep in mind these methods have been around for several millennia. Many of the teas produced for large scale commercial production are grown on flat, lowland areas to allow for machine harvesting. However, it should be noted that some of the finest, hand-plucked teas in the world come from flat fields and lower altitude. So, how the tea is grown is just one of many factors to be considered.</div>
<div style="font-family: helvetica; font-size: 15px; letter-spacing: 0.36666667461395264px; line-height: 22.733333587646484px; padding: 0px 0px 20px;">
Teas which are processed in the traditional fashion are called Orthodox teas. Orthodox teas generally contain only the top two tender leaves and an unopened leaf bud, which are plucked carefully by hand and then processed using five basic steps, creating the thousands of varieties of tea we know and love today (note: While tea plants do have small flowers, the "buds" tea people refer to are the young, unopened leaves, not flowers). Most Orthodox tea production these days involves a unique combination of age-old methods, such as bamboo trays to allow the leaves to wither on, and modern, innovative machinery, like leaf rollers carefully calibrated to mimic motions originally done by hand. A true art form, the tea is handled by artisans with years (often, generations) of training from the moment of plucking to when the tea is finished. For some teas, one batch can take several days of work.</div>
<div style="font-family: helvetica; font-size: 15px; letter-spacing: 0.36666667461395264px; line-height: 22.733333587646484px; padding: 0px 0px 20px;">
The other way of making tea is the Unorthodox method, of which the most common type is CTC (crush-tear-curl). This much faster style of production was specifically created for black tea. These teas may or may not be plucked by hand. For commercial production, large machine harvesters are used to "mow" the top of the bushes to get the new leaves. CTC production uses a leaf shredder which macerates the leaves (crushing, tearing, and curling them, hence the name) into fine pieces, then rolls them into little balls. The result looks quite a bit like Grape Nuts cereal, actually. These teas will brew very quickly and produce and a bold, powerful cup of tea. CTC is usually used primarily in the tea bag industry, as well as in India to create Masala Chai blends (due to their strength and color).</div>
<div style="font-family: helvetica; font-size: 15px; letter-spacing: 0.36666667461395264px; line-height: 22.733333587646484px; padding: 0px 0px 20px;">
<b>What is in tea?</b><br />
The three primary components of brewed tea (also called the "liquor") are:<br />
1. Essential Oils - these provide tea's delicious aromas and flavors.<br />
2. Polyphenols - these provide the "briskness" or astringency in the mouth and are the components that also carry most of the health benefits of tea.<br />
3. Caffeine - found naturally in coffee, chocolate, tea and Yerba Mate, caffeine provides tea's natural energy boost.</div>
<div style="font-family: helvetica; font-size: 15px; letter-spacing: 0.36666667461395264px; line-height: 22.733333587646484px; padding: 0px 0px 20px;">
How the leaves are processed will determine their final classification as black, green, etc. We'll discuss these styles of tea in the next lesson.</div>
<div style="font-family: helvetica; font-size: 15px; letter-spacing: 0.36666667461395264px; line-height: 22.733333587646484px; padding: 0px 0px 20px;">
Although tea is one of the most enjoyed beverages worldwide, its culture can be very "local." For example, most tea drinkers in Darjeeling, India have never had (or even heard of) a Taiwanese Pouchong. In China, most people do not drink black tea. The centuries-old Japanese tea ceremony uses powdered, rare Matcha tea, which most folks in black tea-loving Sri Lanka have never tasted. Tea is a truly special, uniting thing, especially when you imagine how so many tea-drinking cultures developed all on their own. America's own newly found tea culture is unique because we actually enjoy all types of tea (white, green, oolong, black and pu'erh). No other country can claim that distinction. The amount of knowledge to be shared and tea to be enjoyed is tremendous. TeaClass seeks to help in this process by providing accurate and insightful tea knowledge.</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-56221851145750030942013-11-19T12:20:00.001-08:002013-11-19T12:20:55.817-08:00Afternoon tea in northeast Pennsylvania — how sweet it is<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kFfmkRmH128/UovC6v32RqI/AAAAAAAAKgc/7Ro-FMxWjE8/s1600/stea_gift_04.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-kFfmkRmH128/UovC6v32RqI/AAAAAAAAKgc/7Ro-FMxWjE8/s400/stea_gift_04.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the spice to Sugar's, owner Cheryl Roman</td></tr>
</tbody></table>
<b><i><span style="color: #c27ba0; font-size: large;">review of Sugar's Tearoom & Gift Shoppe </span></i></b><br />
<b><i><span style="color: #c27ba0; font-size: large;">Forty Fort, PA</span></i></b><br />
<b><i><br /></i></b>
<b><i>by Joy de Vivre</i></b><br />
<br />
I decided to 'go green' by getting rid of my car 3 years ago this week. If I'd realized how drastically it would've limited my freedom to go to afternoon tea, frankly I may have opted to continue guzzling gas. It had been far too long since I'd been to a tea room for the first time, when at last I got my fix by visiting Sugar's Tearoom last week. And I couldn't have chosen a better place to end my unintentional abstinence.<br />
<br />
Sugar's is delightful in every way, as is its staff. Server April, shop girl Linda and owner Cheryl are all gracious and lovely, genuine and sincere. And it is clear they all love being part of the tearoom experience. From the moment we walked into the wonderland that is the gift shop, we were greeted with warmth, color and creativity. The merchandise is diverse and plentiful and the polka-dotted, black and fuchsia shop itself set the tone for whimsy and a wonderful, jovial time!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UmBTbJjyT0c/UovC6aAvz1I/AAAAAAAAKgk/Yuuaauu87EE/s1600/stea_gift_02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-UmBTbJjyT0c/UovC6aAvz1I/AAAAAAAAKgk/Yuuaauu87EE/s320/stea_gift_02.jpg" width="320" /></a></div>
The tearoom is comprised of multiple adjoining rooms of a house —my favorite set-up! Each space has been lovingly decorated with an eye to feminine fun, down to the details, including borrowable hats. And the home in and of itself is beautiful.<br />
<br />
In short, Sugar's does everything right!<br />
<br />
My enthusiastic companion and I order 'the works' as I am wont to do when going to a tea room for the first time. It included generous portions of:<br />
<br />
<ul>
<li>SCONES - 3 types —buttermilk, white chocolate cherry, and cinnamon — all delish, served with festive blue whipped cream and coffee flavored whip </li>
<li>SOUP - they had 2 flavors so, of course, we split both — chicken rice and tomato basil. Yum!</li>
<li>SALAD - mixed greens with carrot shaving, cucumber and tomato, with our choice of dressing being the house raspberry poppy seed</li>
<li>TEA SANDWICHES (5) - tuna, egg salad and chicken salads, cucumber cream cheese, and olive —all served open-faced with adorably piped colored cream cheese flowers as garnish </li>
<li>DESSERT - we opted for 2 types of cake that I can't recall as I was too darn full at the time to notice! Suffice it to say, they were scrumptuous</li>
<li>POT OF TEA - I ordered the chocolate almond tea du jour and my tablemate selected the Versailles Lavender Earl Grey</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-sScX4pszFrE/UovC53PC4BI/AAAAAAAAKgI/L1L_hUw2ETE/s1600/phoca_thumb_l_decor04.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-sScX4pszFrE/UovC53PC4BI/AAAAAAAAKgI/L1L_hUw2ETE/s320/phoca_thumb_l_decor04.jpg" width="320" /></a></div>
The amounts served were more than ample, and from the first course, I saw a 'to go' box in my future. Even the burly, manly man who joined me was surprised at how full he was, to the extent that he had no room left for dessert... which dessert I cheerfully added to the crammed to go box and enjoyed with coffee for breakfast the next morning.<br />
<br />
Whether you'd like to steal away for a simple cuppa, or plan to attend one of their frequent oh so special theme events, Sugar's is sure to satisfy more than your sweet tooth. In fact, I've already put a second visit to the tearoom at the top of my Christmas list.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1trMvMlABVc/UovC6krptZI/AAAAAAAAKgg/2y7rJLb7ULg/s1600/tearoom1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="173" src="http://1.bp.blogspot.com/-1trMvMlABVc/UovC6krptZI/AAAAAAAAKgg/2y7rJLb7ULg/s200/tearoom1.jpg" width="200" /></a></div>
<a href="http://www.sugarstearoom.com/" target="_blank">Sugar's Tearoom & Gift Shoppe site</a><br />
<a href="https://www.facebook.com/sugarstearoom" target="_blank">Facebook page</a><br />
<a href="https://twitter.com/sugarstearoom" target="_blank">Twitter</a><br />
<br />
<i><span style="font-size: x-small;">{This is #410 of different tearooms I've visited}</span></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-90767595554538700562013-06-12T14:19:00.001-07:002013-06-12T14:19:20.192-07:00The Great Gatz Tea<a href="http://3.bp.blogspot.com/-V7z4tOWHIYM/UbjVLHKLEVI/AAAAAAAAG38/fSAxj_pQi_s/s1600/url-7.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-V7z4tOWHIYM/UbjVLHKLEVI/AAAAAAAAG38/fSAxj_pQi_s/s400/url-7.jpeg" width="400" /></a><span style="color: #a64d79; font-size: large;"><b><i>When Jay Gatsby (nee James Gatz) arranged an afternoon tea for long lost love Daisy Buchanan, it was far from the leisurely respite most of us look forward to. Rather, he was a bundle of nerves to the point of grumpiness. </i></b></span><br />
<span style="color: #a64d79; font-size: large;"><b><i><br /></i></b></span>
<span style="color: #a64d79; font-size: large;"><b><i>Fortunately for Harvey Nichols patrons, they can enjoy an opulent 1920s tea without the tension. Here's their Gatsby inspired Roaring 20s Tea menu that commenced 1 May, 2013.</i></b></span><br />
<br />
<b><span style="color: #c27ba0;">Illegal Libations</span></b><br />
In the spirit of Prohibition, choose either a coupette of Champagne with gold leaf, or a Prohibition Pink Lady cocktail: a blend of gin, lemon juice, grenadine and cointreau garnished by a sunken maraschino cherry.<br />
<br />
<b><span style="color: #c27ba0;">Savouries</span></b><br />
<ul>
<li>Pigs in a blanket</li>
<li>Chicken Caesar roulade</li>
<li>Blini ‘gribiche’</li>
<li>Lobster roll</li>
<li>Summer Fruit and plain scone, clotted cream and Champagne jam</li>
</ul>
<br />
<b><span style="color: #c27ba0;">Sweets</span></b><br />
<ul>
<a href="http://4.bp.blogspot.com/-fjUTuONIzRs/UbjVLCAROWI/AAAAAAAAG30/tA0UZq99hzM/s1600/Gatsby-Afternoon-Tea.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="234" src="http://4.bp.blogspot.com/-fjUTuONIzRs/UbjVLCAROWI/AAAAAAAAG30/tA0UZq99hzM/s400/Gatsby-Afternoon-Tea.jpeg" width="400" /></a>
<li>White chocolate and coconut pearl macaroon (in jewelry box)</li>
<li>Bootlegger rum, coffee and chocolate cake garnished with fireworks chocolate transfer</li>
<li>Pineapple upside-down cake, garnished with jewel</li>
<li>Gin Rickeys (mini martini glass), finished with crème de menthe jelly and a cocktail cherry</li>
<li>Harvey Nichols peanut butter, cocoa-dusted cigar (from a Gatsby cigar box)</li>
</ul>
<br />
The Roaring 20s Afternoon Tea is served daily from 3pm – 5pm. £30 for Afternoon Tea and £40 with the champagne or cocktail.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-47009096310942039682013-06-11T06:12:00.001-07:002013-06-11T06:15:13.246-07:00Mermaid Tea Under the Sea<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_lOBnMkBZ8o/UbXMcMEUWAI/AAAAAAAAGy0/lCPSHGekuAo/s1600/Low+tide+high+tea+by+~wovenlines+devintart+564912_349992998428194_1676319720_n.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-_lOBnMkBZ8o/UbXMcMEUWAI/AAAAAAAAGy0/lCPSHGekuAo/s400/Low+tide+high+tea+by+~wovenlines+devintart+564912_349992998428194_1676319720_n.jpeg" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Low tide high tea by ~wovenlines at deviantART</td></tr>
</tbody></table>
<i><span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif; font-size: large;">"I'd like to be...</span></i><br />
<i><span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif; font-size: large;">under the sea...</span></i><br />
<i><span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif; font-size: large;">in an octopus's garden</span></i><br />
<i><span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif; font-size: large;">DRINKING TEA!"</span></i><br />
<br />
<b><span style="color: #0b5394; font-size: large;">So rang the lyrics of our Fairy Tale Tea production of <i>The Little Mermaid</i>. But mermaid tea parties are not just for guppies. Today, we chum the waters of inspiration with a sprinkling of oceanic ideas to make your Summer tea party a splash!</span></b><br />
<br />
<b><span style="color: #0b5394;">TEA</span></b><br />
Empress Tea Company's <b><a href="http://www.empressteacompany.com/p/green.html" target="_blank">Tropical Green</a></b> tea: Green tea, safflowers, marigolds, blue mallow flowers, cornflowers (like the ones mentioned in <i>The Little Mermaid</i>!) with mango and passion fruit flavors.<br />
<br />
<br />
<b><span style="color: #0b5394;">SANDWICHES</span></b><br />
<br />
<i><span style="color: #0b5394;">Here are a few simple suggestions to keep your kitchen time to a minimum</span></i><br />
<i><span style="color: #0b5394;">Yield: 8 servings</span></i><br />
<br />
<b><span style="color: #3d85c6;">'Sea' Cucumber</span></b><br />
<i><span style="font-size: x-small;">by Joy de Vivre</span></i><br />
<div class="separator" style="clear: both; text-align: center;">
<b></b></div>
<ul>
<li>thinly sliced English (hot house) cucumbers</li>
<li>Sesame vinegar (often used in Asian cooking)</li>
<li>unsalted butter, softened</li>
<li>soft white sandwich bread</li>
</ul>
<ol>
<li>Soak cucumber slices in vinegar overnight</li>
<li>Drain cucumbers thoroughly</li>
<li>Butter bread - this is much easier to do if bread is frozen</li>
<li>Place 4 cucumbers on buttered bread, top with another slice of buttered bread</li>
<li>Cut crusts off of sandwich with a bread knife; cut sandwich into 4 squares, between each cucumber slice</li>
</ol>
<br />
<a href="http://1.bp.blogspot.com/-jLWCeNeXfI4/UbcYEod1YaI/AAAAAAAAGzk/r1Gkp_vcOt8/s1600/url-29.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-jLWCeNeXfI4/UbcYEod1YaI/AAAAAAAAGzk/r1Gkp_vcOt8/s400/url-29.jpeg" width="400" /></a><b><span style="color: #3d85c6;">Neptune's Salad filling</span></b><br />
<i><span style="font-size: x-small;">by Joy de Vivre</span></i><br />
<ul>
<li>1 Cup cooked Shrimp or crab</li>
<li>1 Tablespoon Mayonnaise, or to taste</li>
<li>Squeeze of Fresh Lemon</li>
<li>Dried Dill to taste</li>
<li>1 Tablespoon diced Scallions, or to taste</li>
</ul>
Beautiful when dolloped onto a French bread baguette slice garnished with a sprig of fresh dill<br />
<br />
<br />
<b><span style="color: #3d85c6;">Seashell & 'Pearl'</span></b><br />
<i><span style="font-size: x-small;">by Joy de Vivre</span></i><br />
<ul>
<li>4 hardcooked Eggs, diced</li>
<li>1/4 Cup Mayonnaise</li>
<li>2 teaspoons dried Tarragon or to taste</li>
<li>1/2 teaspoon prepared Mustard or to taste</li>
<li>Salt & Pepper to taste</li>
<li>Large Golden Caviar eggs for garnish, one per sandwich - the smallest jar should do</li>
<li>Shell-shaped cookie cutter - one that enables you to cut 2 shells per piece of sandwich bread will keep the portion 'tea size'</li>
</ul>
<ol>
<li>Mix all ingredients</li>
<li>Thinly spread bread of choice with butter or similar - a white or light wheat works best so as not to compete with the tarragon flavor</li>
<li>Using a shell-shaped cookie cutter, cut shell shapes out of bread - place bread in freezer for a short while prior to cutting if needed, to make cutting simpler and cuts cleaner</li>
<li>Spoon egg mixture onto bred</li>
<li>Place top layer of bread on egg mixture, making sure to angle the bread so that it appears like an open shell</li>
<li>Garnish with one large golden caviar egg to look like pearl - simply press it into egg mixture at front of sandwich; it should stay just fine</li>
</ol>
<br />
<b><span style="color: #0b5394;">SCONES</span></b><br />
<b><span style="color: #3d85c6;">Ocean 'Currant,' Lavender Sunset</span></b><br />
<i><span style="font-size: x-small;">adapteded from food.com</span></i><br />
<b><br /></b>
<b><span style="color: #3d85c6;">Ingredients</span></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sY7QwesQc2A/UbceJAX3buI/AAAAAAAAG0A/RmGF8bG85v8/s1600/009.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://4.bp.blogspot.com/-sY7QwesQc2A/UbceJAX3buI/AAAAAAAAG0A/RmGF8bG85v8/s400/009.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">[image from createamazingmeals.com]</span></td></tr>
</tbody></table>
<ul>
<li>2 cups flour</li>
<li>1/4 cup sugar</li>
<li>1 tablespoon baking powder</li>
<li>1/4 teaspoon salt</li>
<li>1/3 cup cold butter, cut into pieces</li>
<li>1 cup heavy cream (may need more)</li>
<li>1 teaspoon orange zest, grated</li>
<li>2 tablespoons crushed fresh lavender flowers, or 1 tablespoon dried lavender</li>
<li>1/2 cup currants </li>
<li>2 tablespoons heavy cream</li>
<li>Lavender flowers for garnish</li>
</ul>
<b><span style="color: #3d85c6;">Directions</span></b><br />
<ol>
<li>Sift the flour, sugar, baking powder & salt together </li>
<li>Cut the cold butter into the dry mixture using a pastry blender/cutter until coarse and crumbly</li>
<li>Add cream, stirring just until moistened. Add splashes of additional cream as needed if mixture is too dry</li>
<li>Stir in the currants, lavender, and orange zest</li>
<li>Turn out on lightly floured surface, and knead 4 or 5 times. Be careful not to overwork dough. </li>
<li>Preheat oven to 375 degrees</li>
<li>Chill dough for 30 minutes</li>
<li>Roll out dough 3/4" thick on a floured surface, then cut with biscuit cutter. </li>
<li>Place each scone about 2 inches apart on a nonstick baking sheet covered with baking parchment paper</li>
<li>Bake at 375 for 15 minute or until golden brown</li>
</ol>
<b style="color: #0b5394;"><br /></b>
<b style="color: #0b5394;">DESSERT PARTY FAVORS </b>- keep it light, it's Summer<br />
<b><span style="color: #3d85c6;">Chocolate Shortbread Mermaid Cookies</span></b><br />
<i><span style="font-size: x-small;">by Joy de Vivre, inspired by Martha Stewart</span></i><br />
<ul>
<li>3/4 Cup all-purpose flour<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-d_P80hQP0qY/Ubce9jkTz5I/AAAAAAAAG0Y/U3zRqBOfk3c/s1600/sea-shell-cookies.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="291" src="http://4.bp.blogspot.com/-d_P80hQP0qY/Ubce9jkTz5I/AAAAAAAAG0Y/U3zRqBOfk3c/s400/sea-shell-cookies.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">[image from theartofthecookie.com]</span></td></tr>
</tbody></table>
</li>
<li>1/2 Cup (1 stick) unsalted butter, room temperature</li>
<li>1/2 Cup confectioners' (powdered)sugar</li>
<li>3 Tablespoons unsweetened cocoa powder</li>
<li>Decorative Icing</li>
</ul>
<ol>
<li>Preheat oven to 300 degrees </li>
<li>Beat butter until creamy, using an electric mixer</li>
<li>Add flour, sugar, and cocoa and mix just until the ingredients are combined</li>
<li>Chill dough in the refrigerator 30 minutes</li>
<li>Roll out dough to about 1/2-inch on a floured board and cut into sea shapes using cookie cutters </li>
<li>Decorate with icing</li>
</ol>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7224807792466089883.post-18727362213012325552013-05-19T11:29:00.001-07:002013-05-19T11:29:25.461-07:00High & MighTea — the glories of the Ritz across the channel<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0v2_YUE3z2M/UZkZOw-Q7YI/AAAAAAAAGds/R4j9chXX4y0/s1600/tea+paris+ritz+01+url-17.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-0v2_YUE3z2M/UZkZOw-Q7YI/AAAAAAAAGds/R4j9chXX4y0/s400/tea+paris+ritz+01+url-17.jpeg" width="266" /></a></div>
<span style="font-size: large;"><b><i><span style="color: #7f6000;">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. </span></i></b> </span><br />
<br />
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.<br />
<blockquote class="tr_bq">
<i>"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." </i><span style="font-size: x-small;">~ritzparis.com</span></blockquote>
Ooh la la!<br />
<br />
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.<br />
<blockquote class="tr_bq">
<a href="http://1.bp.blogspot.com/-WjdWleQxeKo/UZkLYnub2xI/AAAAAAAAGdc/2j4OtKKggro/s1600/high-tea.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="241" src="http://1.bp.blogspot.com/-WjdWleQxeKo/UZkLYnub2xI/AAAAAAAAGdc/2j4OtKKggro/s400/high-tea.jpeg" width="400" /></a><i>“There were masked balls at the Opera, races at Longchamp and Auteuil, and tea at the Ritz…”</i> declared the Baronne de Stoeckl in her memoirs set during Paris’ Belle Epoque. </blockquote>
<blockquote class="tr_bq">
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. </blockquote>
<br />
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. ❤Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-23836963467819435302012-06-27T08:48:00.000-07:002012-06-27T08:48:15.795-07:00Monkeying Around at 2nd Breakfast<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-J_Oqsh34QcU/T-sqbZuSuuI/AAAAAAAAD34/40bM_m_LKs0/s1600/monkey6.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-J_Oqsh34QcU/T-sqbZuSuuI/AAAAAAAAD34/40bM_m_LKs0/s320/monkey6.jpeg" width="240" /></a></div>
<b><span style="color: #b45f06;"><i>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.</i></span></b><br />
<br />
<b><span style="color: #e69138; font-size: large;">Butterscotch Monkey Bread </span></b><br />
<br />
<b><span style="color: #783f04;">Ingredients</span></b><br />
<ul>
<li>1 bag of 24 (or so) frozen dinner rolls - dough </li>
<li>1 box (3 3/4 oz) butterscotch pudding mix (not instant) </li>
<li>1/2 cup butter </li>
<li>3/4 cup brown sugar </li>
<li>3/4 teaspoon cinnamon </li>
<li>1/2 cup chopped pecans (optional) </li>
</ul>
<br />
<b><span style="color: #783f04;">Directions</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-XO-wlrcjhec/T-sqS4v41mI/AAAAAAAAD3w/JOSHHPqe4k4/s1600/MonkeyBread.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-XO-wlrcjhec/T-sqS4v41mI/AAAAAAAAD3w/JOSHHPqe4k4/s320/MonkeyBread.jpeg" width="212" /></a></div>
<ol>
<li>(At night), arrange frozen rolls in greased bundt pan. </li>
<li>Sprinkle dry pudding mix over rolls. </li>
<li>Over low heat, cook the butter, brown sugar, cinnamon, and nuts until sugar is dissolved and bubbly. </li>
<li>Slowly pour over rolls. </li>
<li>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). </li>
<li>(The next morning), uncover and bake at 350 degrees for about 30 minutes, or until edges are a bit browned. </li>
<li>Let stand 5 minutes. </li>
<li>Then carefully invert over serving dish. Pull apart and enjoy!</li>
</ol>
<br />
<i><span style="font-size: x-small;">[source: OnlyFromScratch.blogspot.com]</span></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-65339548556734834802012-05-31T14:43:00.000-07:002015-04-21T07:17:38.910-07:00Cream Puffs that Soar<i><span style="color: #783f04;">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.</span></i><br />
<br />
<i><span style="color: #783f04;">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.</span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XOmco_WZJY4/T8fgbQCAVQI/AAAAAAAACLA/zAbPl0BP3yA/s1600/053112-swan+cream+puffs+blue+CutestFood_com_5985694597_e3b8b9ae6e_z_large1.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XOmco_WZJY4/T8fgbQCAVQI/AAAAAAAACLA/zAbPl0BP3yA/s320/053112-swan+cream+puffs+blue+CutestFood_com_5985694597_e3b8b9ae6e_z_large1.jpeg" height="212" width="320" /></a></div>
Prep Time:
30 Min<br />
Cook Time:
40 Min<br />
Ready In:
1 Hr 10 Min<br />
Yield 12 servings<br />
<br />
<b><span style="color: #783f04; font-size: large;">Ingredients </span></b><br />
<ul>
<li>1 cup water </li>
<li>1/2 cup butter (no substitutes) </li>
<li>1/4 teaspoon salt </li>
<li>1 cup all-purpose flour </li>
<li>4 eggs </li>
</ul>
<br />
<span style="color: #783f04;">FILLING: </span><br />
<ul>
<li>1/3 cup sugar </li>
<li>2 tablespoons cornstarch </li>
<li>1/8 teaspoon salt </li>
<li>2 cups milk </li>
<li>2 egg yolks, beaten </li>
<li>2 tablespoons butter or margarine </li>
<li>1 1/2 teaspoons vanilla extract </li>
<li>1/4 teaspoon almond extract </li>
<li>3/4 cup chocolate syrup </li>
<li>2/3 cup apricot preserves </li>
<li>confectioners' sugar </li>
</ul>
<br />
<b><span style="color: #783f04; font-size: large;">Directions </span></b><br />
<ul>
<li>In a heavy saucepan over medium heat, bring water, butter and salt to a boil. </li>
<li>Add flour all at once; stir until a smooth ball forms. </li>
<li>Remove from the heat; let stand for 5 minutes. </li>
<li>Add eggs, one at a time, beating well after each addition. </li>
<li>Beat until smooth and shiny. </li>
<li>Cut a hole in the corner of a pastry or plastic bag; insert a #10 pastry tip. </li>
<li>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. </li>
<li>Bake at 400 degrees F for 8-10 minutes or until golden brown. </li>
<li>Remove to wire rack to cool. </li>
</ul>
<br />
<ul>
<li>For each swan body, drop remaining batter by heaping teaspoonfuls 2 in. apart onto greased baking sheets. </li>
<li>With a small icing knife or spatula, shape batter into 2-1/2-in. x 2-in. teardrops. </li>
<li>Bake at 400 degrees F for 30-35 minutes or until golden brown. </li>
<li>Cool on wire racks. </li>
</ul>
<br />
<ul>
<li>For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. </li>
<li>Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. </li>
<li>Remove from the heat. </li>
<li>Gradually stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. </li>
<li>Bring to a gentle boil; cook and stir for 2 minutes. </li>
<li>Remove from the heat; stir in butter and extracts. </li>
<li>Refrigerate until cool. </li>
</ul>
<br />
<ul>
<li>Just before serving, spoon about 1 tablespoon chocolate syrup onto serving plates. </li>
<li>Cut off top third of swan bodies; set tops aside. </li>
<li>Remove any soft dough inside. </li>
<li>Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. </li>
<li>Set necks in filling. </li>
<li>Cut reserved tops in half lengthwise to form wings; set wings in filling. </li>
<li>Place swans on prepared plates. </li>
<li>Dust with confectioners' sugar.</li>
</ul>
<br />
<i><span style="color: #783f04;">Let your culinary creation take flight!</span></i><br />
<i><span style="color: #783f04;"><br /></span></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-84229213101265120172012-05-11T08:44:00.001-07:002012-05-11T08:44:40.995-07:00Mum's the Word<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ghWvGUe_7H0/T60y3d4JnzI/AAAAAAAABtQ/nk_aUQgpXL8/s1600/mom+mother+day+sugar+cubes.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ghWvGUe_7H0/T60y3d4JnzI/AAAAAAAABtQ/nk_aUQgpXL8/s320/mom+mother+day+sugar+cubes.jpeg" width="237" /></a></div>
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!<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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?<br />
<br />
A Joyous and Happy Mother's Day to the loving nurturer in us all.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-62755199813591177252012-03-18T10:18:00.000-07:002012-03-18T10:18:46.681-07:00Traditional Mothering Sunday Simnel Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-B0rN9Cz14zA/T2YQZJmpomI/AAAAAAAABj0/S1vqrmFfzkk/s1600/simnel-cake.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-B0rN9Cz14zA/T2YQZJmpomI/AAAAAAAABj0/S1vqrmFfzkk/s400/simnel-cake.jpeg" width="400" /></a></div>
<span style="color: #783f04; font-size: large;"><b>Ingredients</b></span><br />
<span style="color: #b45f06;"><b><br /></b></span><br />
<span style="color: #b45f06;"><b>Almond Paste</b></span><br />
<br />
<ul>
<li>400 g icing sugar , sifted </li>
<li>250 g ground almonds </li>
<li>1 large egg yolk , beaten lightly </li>
<li>3 -4 tablespoons orange juice </li>
<li>5 drops almond essence </li>
</ul>
<b><span style="color: #b45f06;">Cake</span></b><br />
<br />
<ul>
<li>250 g plain flour </li>
<li>1 pinch salt </li>
<li>1 teaspoon nutmeg </li>
<li>1 teaspoon cinnamon </li>
<li>280 g currants </li>
<li>250 g sultanas </li>
<li>110 g mixed peel </li>
<li>160 g butter </li>
<li>160 g caster sugar </li>
<li>3 large eggs </li>
<li>200 ml milk , to mix </li>
</ul>
<br />
<span style="color: #783f04; font-size: large;"><b>Directions</b></span><br />
<br />
CHECK LIST: a sifter, nest of bowls, food processor or electric beater, spatula, wooden spoon, 24 cm round cake tin, baking paper, brown paper and twine, rolling pin, thin metal skewer.<br />
<br />
STAGE 1<br />
<br />
<ul>
<li>To make your own almond paste you will need a food processor fitted with a steel blade. Don't be tempted to use store-bought almond paste because it contains lots of sugar and few almonds, it will turn to liquid under the grill. </li>
<li>Place icing sugar and almonds in food processor bowl. Process, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste. </li>
<li>Set aside a small portion for balls with which to decorate the cake. </li>
<li>Roll out the remaining paste into 2 circles which are the approximate size of the tin. Set aside. </li>
</ul>
<br />
STAGE 2<br />
<br />
<ul>
<li>Preheat oven to 160°C/320°F. </li>
<li>Use a sturdy non-stick cake tub or line the buttered base with baking paper. As the baking period is long (1-1 1/2 hours), prevent the cake drying out by wrapping a double thickness of brown paper around the pan and securing it with twine. </li>
<li>Sift flour, salt and spices together, then stir in fruit and peel. </li>
<li>Cream butter and sugar thoroughly until light and creamy then beat in eggs one at a time, until the mixture is fluffy. (Reserve a drop of egg yolk for brushing over top layer of almond paste.). </li>
<li>Stir flour and fruit into creamed mixture (you may need to add a little milk to give the mixture a dropping consistency). </li>
</ul>
<br />
STAGE 3<br />
<br />
<ul>
<li>Place half the mixture into a greased and lined cake tin. </li>
<li>Place one pre-rolled round of almond paste over the top. </li>
<li>Cover with remaining cake mixture. Before baking the cake, give the pan of mixture a sharp tap on to a firm surface. This settles the mixture and prevents holes from forming in the cake. </li>
<li>Bake in the centre of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in the centre of the cake comes out without a trace of stickiness. </li>
<li>Level the cake by placing a weighted plate on top of the cooked cake while it is still hot. </li>
<li>Turn out cake on to a wire rack after leaving it to settle in the cake tin for between 10 and 15 minutes. Peel off paper and leave to cool completely. </li>
</ul>
<br />
STAGE 4<br />
<br />
<ul>
<li>Cover the top of the cake with a second round of almond paste. Roll 11 small balls of paste and place evenly around the top of the cake. Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown. </li>
<li>Remove and leave to cool.</li>
</ul>
<br />
Serves: 6-8<br />
Total Time:
Prep Time:
Cook Time:
2 hrs
30 mins
1 hrs 30 mins<br />
<br />
<i><span style="font-size: x-small;">by French Tart from Food.com</span></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-21173379118703428172012-02-08T17:57:00.000-08:002012-02-08T17:57:44.453-08:00Baklava!<i>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 </i><br />
<br />
<b><span style="color: #7f6000;">Ingredients</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3rjfaEysW8o/TzMmnVA_tWI/AAAAAAAABgw/kv8Upy1ERAI/s1600/Baklava-087A1.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-3rjfaEysW8o/TzMmnVA_tWI/AAAAAAAABgw/kv8Upy1ERAI/s320/Baklava-087A1.jpeg" width="320" /></a></div>
<ul>
<li>1 (16 ounce) package phyllo dough</li>
<li>1 pound chopped nuts</li>
<li>1 cup butter</li>
<li>1 teaspoon ground cinnamon</li>
<li>1 cup water</li>
<li>1 cup white sugar</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 cup honey</li>
</ul>
<b><span style="color: #7f6000;"><br /></span></b><br />
<b><span style="color: #7f6000;">Directions </span></b><br />
<ol>
<li>Preheat oven to 350 degrees F (175 degrees C). </li>
<li>Butter the bottoms and sides of a 9x13 inch pan.</li>
<li>Chop nuts and toss with cinnamon. Set aside. </li>
<li>Unroll phyllo dough. Cut whole stack in half to fit pan. </li>
<li>Cover phyllo with a dampened cloth to keep from drying out as you work. </li>
<li>Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.</li>
<li>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.</li>
<li>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. </li>
<li>Bake for about 50 minutes until baklava is golden and crisp.</li>
<li>Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.</li>
<li>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</li>
</ol>
<br />
<b><span style="color: #7f6000; font-size: x-small;">Nutritional Information </span></b><br />
<span style="font-size: x-small;">Yield: 18 servings</span><br />
<span style="font-size: x-small;">Amount Per Serving Calories: 393 | Total Fat: 25.9g | Cholesterol: 27mg</span><br />
<span style="font-size: x-small;"><i>[source: allrecipes.com]</i></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-82795738832106071132012-01-17T20:34:00.000-08:002012-01-17T20:34:53.608-08:00Swedish Ice Box Cookies<span style="color: #3d85c6; font-family: Verdana, sans-serif;"><i>With nearly everyone I know commenting on the chilly weather, it seemed an appropriate time to post this 'ice box' recipe.</i></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Verdana, sans-serif;">"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 <span style="font-size: xx-small;">(from AllRecipes.com)</span></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Original Recipe Yield: 4 to 5 dozen</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8lyhFrLpmVQ/TxZLmqdu-TI/AAAAAAAABQI/ugZFZq3Yr1c/s1600/ice-box-cookies-01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-8lyhFrLpmVQ/TxZLmqdu-TI/AAAAAAAABQI/ugZFZq3Yr1c/s320/ice-box-cookies-01.jpg" width="159" /></a></div>
<strong><span style="color: #3d85c6; font-family: Verdana, sans-serif;">Ingredients</span></strong><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 cup butter, softened </span></li>
<li><span style="font-family: Verdana, sans-serif;">2 eggs, beaten</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 tablespoons caraway seed</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 cups confectioners' sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 cups sifted all-purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups chopped walnuts</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<strong><span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">Directions</span> </span></strong><br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">In a medium bowl, cream the butter and sugar together until light. Stir in the eggs and vanilla. </span></li>
<li><span style="font-family: Verdana, sans-serif;">In another medium bowl, combine the caraway seeds, flour and nuts. Add to the butter mixture and blend well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Form dough into a long roll and wrap with plastic wrap or waxed paper. Chill for 2 hours.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Thinly slice the chilled dough and bake for 10 to 12 minutes.</span></li>
</ol>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<strong><span style="font-family: 'Trebuchet MS', sans-serif;">Nutritional Information </span></strong><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Amount Per Serving Calories: 66 | Total Fat: 3.4g | Cholesterol: 15mg</span>Anonymoushttp://www.blogger.com/profile/09161581311782388027noreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-50283781304707091512011-12-14T15:55:00.000-08:002011-12-14T18:26:40.887-08:00Dreidel Dreidel Hannukah Chocolate Brownie recipe<div class="separator" style="clear: both; text-align: center;">
</div>
<strong><em><span class="Apple-style-span" style="color: #073763;">This enormous Hershey chocolatey dreidel brownie is sure to be the hit of the holiday season</span></em></strong><br />
<div id="contentArea" role="main">
<div>
<div class="mbl notesBlogText clearfix">
<div>
<br />
<strong><span class="Apple-style-span" style="color: #073763;">Ingredients</span></strong><br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKBEckS4OOX_tjLAWv-I_RLT3_vVzDZck-Dd2ykmriVKeRm0nwLo3c4SifLMUyhCayPNQGDPrwSXxxCXAnxv5_RoSAOLjDaoyJLUXGr4OeTKe3_xBOuW_CdUH7MGgIvB-pYq1gbgTpiY/s1600/Image.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKBEckS4OOX_tjLAWv-I_RLT3_vVzDZck-Dd2ykmriVKeRm0nwLo3c4SifLMUyhCayPNQGDPrwSXxxCXAnxv5_RoSAOLjDaoyJLUXGr4OeTKe3_xBOuW_CdUH7MGgIvB-pYq1gbgTpiY/s320/Image.jpeg" width="320" /></a>
<li><span class="Apple-style-span" style="color: #666666;">1 cup (2 sticks) butter or margarine, softened <span class="photo_right"><span class="caption"></span></span></span></li>
<li><span class="Apple-style-span" style="color: #666666;">2 cups sugar</span></li>
<li><span class="Apple-style-span" style="color: #666666;">2 teaspoons vanilla extract</span></li>
<li><span class="Apple-style-span" style="color: #666666;">4 eggs</span></li>
<li><span class="Apple-style-span" style="color: #666666;">3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa</span></li>
<li><span class="Apple-style-span" style="color: #666666;">1 cup all-purpose flour</span></li>
<li><span class="Apple-style-span" style="color: #666666;">1/2 teaspoon baking powder</span></li>
<li><span class="Apple-style-span" style="color: #666666;">1/4 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="color: #666666;">2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided</span></li>
<li><span class="Apple-style-span" style="color: #666666;">1 tablespoon shortening(do not use butter, margarine, spread or oil)</span></li>
<li><span class="Apple-style-span" style="color: #666666;">1 tube (4.25 oz.) royal blue decorating icing (optional)</span></li>
</ul>
<br />
<strong><span class="Apple-style-span" style="color: #073763;">Directions</span></strong><br />
<ol>
<li><span class="Apple-style-span" style="color: #666666;">Heat oven to 350°F. Line 13x9x2-inch baking pan completely with foil, leaving extra on sides for handles.</span></li>
<li><span class="Apple-style-span" style="color: #666666;">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.</span></li>
<li><span class="Apple-style-span" style="color: #666666;">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.</span></li>
<li><span class="Apple-style-span" style="color: #666666;">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.</span></li>
<li><span class="Apple-style-span" style="color: #666666;">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.</span></li>
</ol>
<br />
<strong><span class="Apple-style-span" style="color: #073763;">Amount Per Serving</span></strong><br />
<span class="Apple-style-span" style="color: #666666;">Total Calories: 190<strong> </strong></span><br />
<span class="Apple-style-span" style="color: #666666;">Saturated Fat - 6g</span><br />
<span class="Apple-style-span" style="color: #666666;">Cholesterol - 35mg</span><br />
<span class="Apple-style-span" style="color: #666666;">Sodium - 95mg</span><br />
<span class="Apple-style-span" style="color: #666666;">Total Carbohydrate - 23g</span><br />
<span class="Apple-style-span" style="color: #666666;">Sugars - 18g</span><br />
<span class="Apple-style-span" style="color: #666666;">Calcium - 0mg</span><br />
<br /></div>
</div>
</div>
</div>Anonymoushttp://www.blogger.com/profile/09161581311782388027noreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-37896686210927263822011-11-27T11:33:00.000-08:002011-11-27T11:38:01.330-08:00Every Day is Apple Pie Day<i><b>February is National Pie Month.</b></i><br />
<i><b>And May 13 is National Apple Pie Day.</b></i><br />
<i><b>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.</b></i><br />
<br />
Mom's Sassiest Apple Pie recipe - <strong>Apple, Maple, Cheddar </strong><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YOCrSTgOcLGvBlGYU6NRx9_eCiH1utDFRfet6G6C-GZx4fESZ0uyCy6k9FfhLya6wD06TA9GyxhjHNojSnaCHT5OCqfJKPMnTk_wX6KPjVE1LvyP3knvaEUf1QoGecNxwr1oYsW2dSE/s1600/apple-pie.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YOCrSTgOcLGvBlGYU6NRx9_eCiH1utDFRfet6G6C-GZx4fESZ0uyCy6k9FfhLya6wD06TA9GyxhjHNojSnaCHT5OCqfJKPMnTk_wX6KPjVE1LvyP3knvaEUf1QoGecNxwr1oYsW2dSE/s320/apple-pie.jpeg" width="320" /></a>Makes: 8 servings <span class="photo_right"><span class="caption"></span></span><br />
Prep: 30 minutes<br />
Bake: 1 hour<br />
Cool: 1 hour<br />
<br />
<strong><span class="Apple-style-span" style="color: #b45f06;">Ingredients</span></strong><br />
<ul>
<li>Pastry for a Double-Crust Pie</li>
<li><strong>1/2 </strong>cup sugar</li>
<li><strong>2 </strong>tablespoons all-purpose flour</li>
<li><strong>1/2 </strong>teaspoon ground cinnamon</li>
<li><strong>1/4 </strong>teaspoon salt</li>
<li><strong>5 </strong>cups thinly sliced peeled apples (such as Jonathan or Macintosh) (5 medium)</li>
<li><strong>1-1/2 </strong>cups shredded white cheddar cheese (6 ounces)</li>
<li><strong>1/4 </strong>cup maple syrup</li>
<li><strong>1 </strong>tablespoon whipping cream</li>
<li><strong>2 </strong>tablespoons maple syrup</li>
<li><strong>1/4 </strong>cup toasted chopped pecans (optional)</li>
</ul>
<strong><span class="Apple-style-span" style="color: #b45f06;"><br /></span></strong><br />
<strong><span class="Apple-style-span" style="color: #b45f06;">Directions</span></strong><br />
<ol>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
</ol>
<br />
<strong><span class="Apple-style-span" style="color: #b45f06;">Pastry for a Double-Crust Pie:</span></strong> 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.<br />
<br />
<i><span class="Apple-style-span" style="font-size: x-small;">(taken from a variety of sources including Better Homes & Gardens and Country Living)</span></i>Anonymoushttp://www.blogger.com/profile/09161581311782388027noreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-45064809389854156952011-11-05T17:03:00.000-07:002011-11-05T17:03:54.326-07:00Insuring the Perfect Carrot Loaf<span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">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."</span><br />
<em><span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;"><br /></span></em><br />
<span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">In 1924 the Metropolitan Insurance Company of New York published its popular <strong><i>Metropolitan Cook Book</i></strong>. Here is a recipe representative of that 'simpler time'.</span><br />
<span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;"><br /></span><br />
<strong><span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">Carrot Loaf</span></strong><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-T04FzOjJVIw/TrXLlDwywKI/AAAAAAAAAXs/tGSl5m6WY38/s1600/carrot-loaf-01b.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-T04FzOjJVIw/TrXLlDwywKI/AAAAAAAAAXs/tGSl5m6WY38/s320/carrot-loaf-01b.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><embed align="center" autostart="false" height="15" loop="false" src="http://joylifestyle.com/music/1924-waring-memory-lane.mp3" title="1924 Fred Waring - Memory Lane" width="310"></embed><br />
This 1924 ditty by Fred Waring & The Pennsylvanians<br />
is entitled "Memory Lane"
</td></tr>
</tbody></table>
<ul><span class="photo_right" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="caption" style="color: #783f04; font-family: Times, 'Times New Roman', serif;"></span></span>
<li><span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">1 1/2 c ground raw carrots</span></li>
<li><span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">1 c boiled rice</span></li>
<li><span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">1 c ground peanuts</span></li>
<li><span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">1 egg</span></li>
<li><span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">salt, pepper</span></li>
<li><span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">2 tbsp red or green peppers</span></li>
<li><span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">3 tbsp minced bacon or other fat</span></li>
<li><span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">1 tbsp onion juice</span></li>
<li><span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">1/2 tsp mustard</span></li>
</ul>
<span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;">Mix ingredients in order and bake the loaf in a moderate oven 1 hour. Serve with tomato sauce if desired.</span><br />
<span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="color: #783f04; font-family: Times, 'Times New Roman', serif;"><i>Please join us on Facebook to chat about all things tea, either on our relatively official <b><a href="http://www.facebook.com/JoyOfTeaSocietea" target="_blank">Joy SocieaTea</a></b> page, or with our casual <b><a href="http://www.facebook.com/groups/116089115120615/" target="_blank">ChatTea Corner</a></b> group. For tea information in greater depth, you may always visit our <b><a href="http://joysocietea.com/" target="_blank">Joy of Tea</a></b> site. Cheers!</i></span>Anonymoushttp://www.blogger.com/profile/09161581311782388027noreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-83737112799584948482011-10-24T17:46:00.000-07:002011-10-25T02:27:43.227-07:00Teatime is a Family Affair<a href="http://4.bp.blogspot.com/-KlN3cV3kJ00/TqYBXlAEqxI/AAAAAAAAAR8/KOSeR4LoZoQ/s1600/download-4.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-KlN3cV3kJ00/TqYBXlAEqxI/AAAAAAAAAR8/KOSeR4LoZoQ/s320/download-4.jpeg" width="237" /></a><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><i>Tea room legacy lives on... in the name of an adorable little 20-month-old called McKenna</i></span></b><br />
<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">by Joie de Vivre</span></i><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">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.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<a href="http://1.bp.blogspot.com/-6ZgCjKLW2h8/TqYBV0MAGnI/AAAAAAAAARk/JN8hIJKafe0/s1600/download-1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="http://1.bp.blogspot.com/-6ZgCjKLW2h8/TqYBV0MAGnI/AAAAAAAAARk/JN8hIJKafe0/s320/download-1.jpeg" width="320" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">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.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<a href="http://3.bp.blogspot.com/-0z74yTU89x4/TqYBaBO8sDI/AAAAAAAAASc/DvjLzU__-Ds/s1600/download-8.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="237" src="http://3.bp.blogspot.com/-0z74yTU89x4/TqYBaBO8sDI/AAAAAAAAASc/DvjLzU__-Ds/s320/download-8.jpeg" width="320" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">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 F</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">riday at midnight. The next morning [S</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">aturday] I came to look at it and the following morning [S</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">unday] I made an offer!" </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And thus the Fairy Tea Cottage enjoyed its own happy ending. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">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.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<a href="http://1.bp.blogspot.com/-b5vhdPUERh0/TqYBdGIcDcI/AAAAAAAAATE/sKCG12rU1I0/s1600/download-13.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="147" src="http://1.bp.blogspot.com/-b5vhdPUERh0/TqYBdGIcDcI/AAAAAAAAATE/sKCG12rU1I0/s200/download-13.jpeg" width="200" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span></a><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">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.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">McKenna's is open Wed - Sat 11am-3pm. You may reach them via their <b><a href="http://www.mckennasteacottage.com/">Website</a></b> or <b><a href="https://www.facebook.com/pages/McKennas-Tea-Cottage/301020073257984">Facebook</a></b> page </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">or the old-fashioned and gentile way, by ringing them at <b>562-431-0200</b>.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>Unknownnoreply@blogger.com1Seal Beach, CA 90740, USA33.7564528 -118.071298133.7039318 -118.1499191 33.8089738 -117.99267710000001tag:blogger.com,1999:blog-7224807792466089883.post-13467400556633301352011-09-17T19:47:00.000-07:002011-09-17T19:47:46.653-07:00Rustic Rules<a href="http://3.bp.blogspot.com/-Lqsn2qBEySw/TnVVA9D9E6I/AAAAAAAAAGA/D7yHsz2rg6U/s1600/rustic-tea-01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Lqsn2qBEySw/TnVVA9D9E6I/AAAAAAAAAGA/D7yHsz2rg6U/s320/rustic-tea-01.jpg" width="238" /></a>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. <br />
<br />
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. <br />
<br />
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!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-d4VJJNzAPWY/TnVVBnAfzuI/AAAAAAAAAGI/FUQXdTjU2Qc/s1600/rustic-tea-03-sandwiches.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-d4VJJNzAPWY/TnVVBnAfzuI/AAAAAAAAAGI/FUQXdTjU2Qc/s200/rustic-tea-03-sandwiches.jpg" width="175" /></a></div>
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.<br />
<br />
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.<br />
<br />
<a href="http://3.bp.blogspot.com/-t30pzYQVV5o/TnVVBfVeHrI/AAAAAAAAAGE/urm_CvE2KY0/s1600/rustic-tea-02-dessert.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="178" src="http://3.bp.blogspot.com/-t30pzYQVV5o/TnVVBfVeHrI/AAAAAAAAAGE/urm_CvE2KY0/s200/rustic-tea-02-dessert.jpg" width="200" /></a>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!<br />
<br />
<a href="http://www.allmarthagreen.com/rustictea.html">The Rustic Tea at Martha Green's Eating Room</a> 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.<br />
<br />
cheers,<br />
Joy<br />
<br />
<span class="Apple-style-span" style="font-size: x-small;">[tea room #406]</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7224807792466089883.post-27927127751872344282011-08-12T15:35:00.000-07:002011-08-12T15:35:30.065-07:00Worth every bite... even if you slip on the banana peel<i><span class="Apple-style-span" style="color: #bf9000; font-size: x-small;">from NoWheyMama</span></i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvx_FSMTb6v_RN9q8Tq1WIv9ZvPnoeHT_FQJdhrPOy-t947eZyJjfeTb_WkijncFMXfPg3VtsbPiiWTs00qBcTdKzFlDxwEsQcgx_Oj3ilK9KImd-tKXOT_Nm-Ik8sYI-xPoUhlpp0LM/s1600/BananasFosterCake.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvx_FSMTb6v_RN9q8Tq1WIv9ZvPnoeHT_FQJdhrPOy-t947eZyJjfeTb_WkijncFMXfPg3VtsbPiiWTs00qBcTdKzFlDxwEsQcgx_Oj3ilK9KImd-tKXOT_Nm-Ik8sYI-xPoUhlpp0LM/s320/BananasFosterCake.jpeg" width="240" /></a><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-weight: bold;"><span class="Apple-style-span" style="color: #4c1130; font-size: large;">Bananas Foster Cake</span></span><br />
<br />
<span class="Apple-style-span" style="color: #7f6000;">"...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."</span><br />
<br />
<b style="color: #7f6000;">Banana Cake</b><br />
<span class="Apple-style-span" style="color: #7f6000;">2½ Cups All-Purpose Flour</span><br />
<span class="Apple-style-span" style="color: #7f6000;">2 Teaspoons Baking Powder</span><br />
<span class="Apple-style-span" style="color: #7f6000;">2 Teaspoons Baking Soda</span><br />
<span class="Apple-style-span" style="color: #7f6000;">½ Teaspoon Salt</span><br />
<span class="Apple-style-span" style="color: #7f6000;">⅔ Cup Plain Soymilk</span><br />
<span class="Apple-style-span" style="color: #7f6000;">1 Teaspoon Apple Cider Vinegar</span><br />
<span class="Apple-style-span" style="color: #7f6000;">½ Cup Margarine</span><br />
<span class="Apple-style-span" style="color: #7f6000;">¾ Cup Granulated Sugar</span><br />
<span class="Apple-style-span" style="color: #7f6000;">½ Cup Dark Brown Sugar</span><br />
<span class="Apple-style-span" style="color: #7f6000;">5 Ripe, Medium-Sized Bananas</span><br />
<span class="Apple-style-span" style="color: #7f6000;">1 Tablespoon Vanilla Extract</span><br />
<span class="Apple-style-span" style="color: #7f6000;">6 Tablespoons Rum (Any Variety)</span><br />
<br />
<span class="Apple-style-span" style="color: #7f6000;"><b>Caramel Frosting</b></span><br />
<span class="Apple-style-span" style="color: #7f6000;">1 Cup Margarine</span><br />
<span class="Apple-style-span" style="color: #7f6000;">3½ Cups Confectioner's Sugar</span><br />
<span class="Apple-style-span" style="color: #7f6000;">⅓ Cup Brown Sugar</span><br />
<span class="Apple-style-span" style="color: #7f6000;">1½ Teaspoons Water</span><br />
<span class="Apple-style-span" style="color: #7f6000;">1 Teaspoon Vanilla Extract</span><br />
<br />
<span class="Apple-style-span" style="color: #7f6000;"><b>Sautéed Bananas</b></span><br />
<span class="Apple-style-span" style="color: #7f6000;">1 Firm, Large Banana, sliced into ¼ inch rounds</span><br />
<span class="Apple-style-span" style="color: #7f6000;">2 Tablespoons Brown Sugar</span><br />
<span class="Apple-style-span" style="color: #7f6000;">1 Tablespoon Water</span><br />
<br />
<span class="Apple-style-span" style="color: #7f6000;">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. </span><br />
<br />
<span class="Apple-style-span" style="color: #7f6000;">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.</span><br />
<br />
<span class="Apple-style-span" style="color: #7f6000;">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.</span><br />
<br />
<span class="Apple-style-span" style="color: #7f6000;">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.</span><br />
<br />
<span class="Apple-style-span" style="color: #7f6000;">Makes 10 to 12 Servings</span></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUQKWZqrrRl-staHGzZCH8gNeLyPKqVKcSWti2ptIsICAgq9k9SP3_8xPiGeOug4dQK0-vP8rvfBFneev352rRKOL8VNC0RFPKaoXgh8S8UWnrpW_tn5staxWWNifFb_Dy-uU2Aslegc/s1600/imgres-6.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUQKWZqrrRl-staHGzZCH8gNeLyPKqVKcSWti2ptIsICAgq9k9SP3_8xPiGeOug4dQK0-vP8rvfBFneev352rRKOL8VNC0RFPKaoXgh8S8UWnrpW_tn5staxWWNifFb_Dy-uU2Aslegc/s1600/imgres-6.jpeg" /></a><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #660000;">Suggested Tea Pairing</span></b><b style="color: #7f6000;">:</b><span class="Apple-style-span" style="color: #7f6000;"> </span></span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">I would recommended a high quality plain </span><span class="Apple-style-span" style="color: #660000;"><b>Oolong</b></span><span class="Apple-style-span" style="color: #7f6000;">... but should you be feeling extra frisky, I would say an </span><b><span class="Apple-style-span" style="color: #660000;">Almond Oolong</span></b></span></span>Anonymoushttp://www.blogger.com/profile/09161581311782388027noreply@blogger.com0tag:blogger.com,1999:blog-7224807792466089883.post-15539117729694635922011-08-09T12:11:00.000-07:002011-08-09T12:11:26.112-07:00Orange Tea Cake<span class="Apple-style-span" style="color: #783f04; font-family: Verdana, sans-serif; font-size: x-small;"><i>from Taste of Home</i></span><br />
<span class="Apple-style-span" style="color: #783f04; font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #783f04; font-family: Verdana, sans-serif;"><b>Prep</b>: 20 mins, Bake: 30 mins + cooling</span><br />
<span class="Apple-style-span" style="color: #783f04; font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="ingredient" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7jU04UF04fIpoXZHUSItHiJi8J2r7bZ76tLqNdH92s2bTOiNhnc-whdvGfFcou64mxRuf673tOEbiRTvVUrO2JK1a5cx85l3wB46wRXf79punesyag-CwmemIFwZxfxWpFwu-lLIdWo/s1600/Orange+Tea+Cake+Recipe.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7jU04UF04fIpoXZHUSItHiJi8J2r7bZ76tLqNdH92s2bTOiNhnc-whdvGfFcou64mxRuf673tOEbiRTvVUrO2JK1a5cx85l3wB46wRXf79punesyag-CwmemIFwZxfxWpFwu-lLIdWo/s1600/Orange+Tea+Cake+Recipe.jpeg" /></a></span></div><h2 style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #660000; font-size: small;">Ingredients</span></span></h2><ul class="ingredients" style="color: #783f04; line-height: 1.22em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 26px; margin-left: 12px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 1.5em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="amount" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span><i style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: right;">7 eggs</span></i></span></li>
<li class="ingredient" style="line-height: 1.5em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="amount" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1-3/4 cups </span><i style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: right;">all-purpose flour</span></i></span></li>
<li class="ingredient" style="line-height: 1.5em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="amount" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon </span><i style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: right;">salt</span></i></span></li>
<li class="ingredient" style="line-height: 1.5em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="amount" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span><i style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: right;">1-1/2 cups sugar, <i style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">divided</i></span></i></span></li>
<li class="ingredient" style="line-height: 1.5em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="amount" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">6 tablespoons </span><i style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: right;">orange juice</span></i></span></li>
<li class="ingredient" style="line-height: 1.5em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="amount" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4-1/2 teaspoons </span><i style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: right;">grated orange peel</span></i></span></li>
<li class="ingredient" style="line-height: 1.5em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="amount" style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 teaspoon </span><i style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: right;">confectioners' sugar</span></i></span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span></span><br />
<h2 style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #660000; font-size: small;">Directions</span></span></span></h2><ul class="directions" style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 0% 0%; color: #783f04; line-height: 16px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 12px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.</span></span></li>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 0% 0%; color: #783f04; line-height: 16px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 12px; padding-right: 0px; padding-top: 0px;">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.</li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 0% 0%; color: #783f04; line-height: 16px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 12px; padding-right: 0px; padding-top: 0px;">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.</li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 0% 0%; color: #783f04; line-height: 16px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 12px; padding-right: 0px; padding-top: 0px;">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.</li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 0% 0%; color: #783f04; line-height: 16px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 12px; padding-right: 0px; padding-top: 0px;">Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar.<b style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"> </b></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 0% 0%; color: #783f04; line-height: 16px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 12px; padding-right: 0px; padding-top: 0px;"><b style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</b></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 0% 0%; color: #783f04; line-height: 16px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 12px; padding-right: 0px; padding-top: 0px;"><b style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Yield: </b>12 servings</li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 0% 0%; color: #783f04; line-height: 16px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 12px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small; line-height: 19px;"><b style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Nutritional Analysis:</b> 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. <b style="line-height: 1.22em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Diabetic Exchanges:</b> 2-1/2 starch.</span></li>
</span></span></ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByczYt3jkxLpWDid0BknbTGfPmVgACzflkqKTjs1JIVESYQwvy4vvtomEHU23C6TPm6Sfu3U96ubwW541jPybF040sxImEWyo8SuRZt8uXr2FoDtzwvKeui_Z0X1SvZvjuvLW9lM9OAs/s1600/Screen+shot+2011-08-09+at+12.08.53+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByczYt3jkxLpWDid0BknbTGfPmVgACzflkqKTjs1JIVESYQwvy4vvtomEHU23C6TPm6Sfu3U96ubwW541jPybF040sxImEWyo8SuRZt8uXr2FoDtzwvKeui_Z0X1SvZvjuvLW9lM9OAs/s200/Screen+shot+2011-08-09+at+12.08.53+PM.png" width="200" /></a></div><ul class="directions" style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 0% 0%; line-height: 16px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 12px; padding-right: 0px; padding-top: 0px;"><b style="color: #783f04;"><br />
</b></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 0% 0%; line-height: 16px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 12px; padding-right: 0px; padding-top: 0px;"><b style="color: #783f04;">Suggested Tea Pairing</b><span class="Apple-style-span" style="color: #783f04;">: </span><span class="Apple-style-span" style="line-height: normal;"><b><span class="Apple-style-span" style="color: #660000;">Pomegranate Passion Iced Tea</span></b><span class="Apple-style-span" style="color: #783f04;"> - Adagio’s 'Passionfruit and Pomegranate with just a kick of mango in the background creates a light delicious iced-tea' perfect for Summertime</span></span></li>
</span></span></ul>Anonymoushttp://www.blogger.com/profile/09161581311782388027noreply@blogger.com0