I was having a heck of a time deciding upon a topic for today's tea post. I searched the net high and low for snappy tea trends on which to expound. Then I asked a dear friend, with whom I was chatting online, for suggestions. He replied, "How about something on tea and motherhood?" .... Duh!
How on earth did I NOT think of that? As a former tea room owner, I can say without equivocation that Mother's Day is gloved hands down the biggest and busiest day of the entire year at a tea room. The day before it is equally busy, booked solid by those seeking to avoid the masses on the day proper. It is the weekend of the year that the kitchen and cooking staff train for, management prepares and orders for; and frankly it is the one weekend of the year when owning a tea room appears to be a financially sound investment.
So just what is it about going to tea that makes it all the rage for mothers? Research on this topic yielded me nothing. So I was given no choice but to pontificate on my own. The tea ritual is unlike that of any other meal. The taking of tea is so revered that it even boasts a four hour long ceremony in Japanese culture. Given that tea is the second most consumed beverage worldwide, it is no surprise that tea would be incorporated in general as part of a celebration, but the tea service on Mother's Day, at least here in the U.S., is something quite specific.
We Yanks may have turned up our noses at our Brit progenitors and their tea in Boston, but when it comes to spoiling Mom on her day, we take our cue from the U.K. A Mother's Day tea is generally what these days is called a 'high tea,' though it in no way resembles the original evening tea taken by coal miners at a high table after a busy day down in the mines. Rather, high tea today has come to mean tea service with scones, finger sandwiches, some sort of sweets, perhaps soup, salad and maybe even something warm and inviting such as quiche or sausage rolls. My own tea room's moms expected chilled strawberry soup and chicken dijon vol au vent served in a puff pastry shell as part of our annually observed menu.
Perhaps the primary reason mothers want to go to tea their on special day is because the food itself is so special. The itty bitty mouthfuls offered are generally very labor-intensive, and the service items are dainty and valuable -- delicate bone china teacups, pretty platters, specialty jam dishes, and the like. Also, a tea room represents the perfect excuse for a woman to don a grandiose hat without looking over-dressed.
Going to tea is special, no matter what rationale you use to explain it. It is relaxed, even on Mother's Day, and lends itself to lingering conversation. And at the end of the meal isn't that what it's really all about? Spending time talking and sharing with your loved ones?
A Joyous and Happy Mother's Day to the loving nurturer in us all.
Showing posts with label Holidays. Show all posts
Showing posts with label Holidays. Show all posts
Friday, May 11, 2012
Sunday, March 18, 2012
Traditional Mothering Sunday Simnel Cake
Ingredients
Almond Paste
Directions
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.
STAGE 1
STAGE 2
STAGE 3
STAGE 4
Serves: 6-8
Total Time: Prep Time: Cook Time: 2 hrs 30 mins 1 hrs 30 mins
by French Tart from Food.com
Almond Paste
- 400 g icing sugar , sifted
- 250 g ground almonds
- 1 large egg yolk , beaten lightly
- 3 -4 tablespoons orange juice
- 5 drops almond essence
- 250 g plain flour
- 1 pinch salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 280 g currants
- 250 g sultanas
- 110 g mixed peel
- 160 g butter
- 160 g caster sugar
- 3 large eggs
- 200 ml milk , to mix
Directions
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.
STAGE 1
- 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.
- 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.
- Set aside a small portion for balls with which to decorate the cake.
- Roll out the remaining paste into 2 circles which are the approximate size of the tin. Set aside.
STAGE 2
- Preheat oven to 160°C/320°F.
- 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.
- Sift flour, salt and spices together, then stir in fruit and peel.
- 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.).
- Stir flour and fruit into creamed mixture (you may need to add a little milk to give the mixture a dropping consistency).
STAGE 3
- Place half the mixture into a greased and lined cake tin.
- Place one pre-rolled round of almond paste over the top.
- 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.
- 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.
- Level the cake by placing a weighted plate on top of the cooked cake while it is still hot.
- 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.
STAGE 4
- 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.
- Remove and leave to cool.
Serves: 6-8
Total Time: Prep Time: Cook Time: 2 hrs 30 mins 1 hrs 30 mins
by French Tart from Food.com
Wednesday, December 14, 2011
Dreidel Dreidel Hannukah Chocolate Brownie recipe
Ingredients
- 1 cup (2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
- 1 tablespoon shortening(do not use butter, margarine, spread or oil)
- 1 tube (4.25 oz.) royal blue decorating icing (optional)
Directions
- Heat oven to 350°F. Line 13x9x2-inch baking pan completely with foil, leaving extra on sides for handles.
- Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Pour batter into prepared pan.
- Bake 30 to 35 minutes or just until brownies begins to pull away from sides of pan. Cool completely in pan on wire rack. Invert brownie onto serving tray; peel off foil.
- Shape into dreidel: About 3-inches from bottom of each long side, cut triangular pieces to bottom center, forming point of dreidel. Cut about 1-inch from top edge; cut in half and attach 1 piece as handle.
- Place 1 cup white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until mixture is melted and smooth when stirred. Spread on dreidel, about 1-inch from top and 2 sides, forming 7-inch square. Decorate with remaining white chips and decorating icing, if desired. Cut into bars. About 3 dozen brownies.
Amount Per Serving
Total Calories: 190
Saturated Fat - 6g
Cholesterol - 35mg
Sodium - 95mg
Total Carbohydrate - 23g
Sugars - 18g
Calcium - 0mg
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