Decorating for a holiday tea gathering, whether it is an Autumn Tea or Christmas Tea, has unlimited resources. My advice for decorating the tea table is "elegance with simplicity". Resist the urge to "do it all". Choose a theme and keep it simple. My favorite autumn theme is "Harvest Time." The bounty of this great season, various fruits and vegetables, including grapes, apples, pears, mini pumpkins and gourds, along with sunflowers and fall flowers, all bring rich colors and textures to the tea table. A lovely color combo for the harvest tea table is a deep purple accented with a burnt gold. Using formal dishes and silverware adds the elegant flair. For a Christmas Tea...choose a theme and add sparkle! This approach to keeping the decor elegant yet simple allows for the focus to be on what has become one of my favorite tea food pastimes----Holiday Tea Fare.
While holidays have a long history of traditions, we tea people also have our own world of traditions, especially with our classic tea delicacies. Bring the two worlds together and you can have a holiday presentation that creates a symphony of...
♫ ♪ ♫ mmmmmm ♪ ♫ ♪ mmmm ♫ ♪ ♫ mmmmms ♪ ♫ ♪ !
To begin, let’s consider some of the holiday ingredients we can incorporate into our classic recipes---spices, herbs, nuts and seeds, grains, fruits, vegetables and sweeteners. The following list consists of many ingredients commonly used in holiday recipes. These ingredients will be the key to transforming classic tea foods into holiday delights.
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Spices - cloves, nutmeg, cinnamon, ginger, allspice, whole coriander, anise,
Spices - cloves, nutmeg, cinnamon, ginger, allspice, whole coriander, anise, star anise
·Herbs – sage, rosemary, peppermint
Herbs – sage, rosemary, peppermint ·Nuts and seeds – walnuts, pecans, sunflower seeds, poppy seeds
Nuts and seeds – walnuts, pecans, sunflower seeds, poppy seeds·Grains – whole wheat pastry and various whole grain flours, rolled oats
Grains – whole wheat pastry and various whole grain flours, rolled oats·Fruits – apples, pears, oranges, cranberries, raisins, various dried fruits
Fruits – apples, pears, oranges, cranberries, raisins, various dried fruits·Vegetables – pumpkin, zucchini, squashes
Vegetables – pumpkin, zucchini, squashes·Sweeteners – honey, molasses, sucanat, rapadura
Sweeteners – honey, molasses, sucanat, rapaduraHoliday Tea Fare
When we awake to the first crisp morning of autumn, the aroma of hot spiced cider and gingerbread cookies bring on warm smiles. It doesn't take long before we find ourselves looking for the perfect pumpkin, followed by the perfect turkey and finally the perfect tree. Before we know it, we are immersed in the joys of bringing merriment into our homes and sharing it with others...
Holidays are just around the corner!
Use organic ingredients whenever possible. Make sure all ingredients are as fresh as possible. I find it can make a big difference between what tastes good and what tastes delectable! Try experimenting with whole-wheat pastry and regular flour combinations. Sugars like sucanat and rapadura add healthy benefits along with distinctive flavors to old favorites. Be creative with your experimenting…you may discover a treasure!
We will begin developing our holiday fare from very basic recipes of our beloved, traditional and classic tea foods: scones, tea breads, tea cookies, tea sandwiches, and specialty tea drinks. Following each basic recipe will be holiday variations beginning with my own personal favorite. Try a few of the holiday variations. You will soon discover how versatile these classic recipes can be with a little experimentation. Before you know it, you will be creating your own repertoire of holiday delights from our list of holiday ingredients! Now the fun begins…
Special instructions for all recipe variations: All spices and herbs used are ground, unless otherwise specified, and added to the dry ingredients. For scone variations, all fruits and nuts are to be added after cutting in the butter. The flour will coat fresh fruit preventing the juices from seeping into the rest of the mix when the liquids are added. Follow the basic recipe with each variation, making adjustments with additional instructions.
Time-Saver Tip: Make these tasty scones with my Heavenly Tea Gatherings Organic Scone Mix. Follow the directions on the package, adding spices and herbs to dry ingredients. All fruits and nuts are to be added after cutting in the butter. Whether you make your scones from scratch or my mix, delight your guests with scones crowned with traditional lemon curds and Mock Devonshire Cream. Recipes for these classics are easy to make. Or, save time and try my incredible Heavenly Tea Gatherings Lemon Curd, delicately tart and sweet, the perfect compliment to any scone!
SCONES
A traditional scone recipe will produce a scone that is somewhere between a biscuit and a piece of cake. Such a recipe has very simple ingredients…
2 cups flour
1/4 cup sugar
2 tsp. baking powder
1/8 tsp. salt
6 Tbsp. unsalted butter, chilled and cut into slices
1 egg
1½ tsp. vanilla extract
½ cup heavy whipping cream
·Preheat oven to 400°.
Preheat oven to 400°.·In a large mixing bowl, combine flour, sugar, baking powder, and salt.
In a large mixing bowl, combine flour, sugar, baking powder, and salt.·Cut in butter with pastry blender forming coarse crumbs.
Cut in butter with pastry blender forming coarse crumbs.·In a separate bowl, stir together the cream, egg, and vanilla.
In a separate bowl, stir together the cream, egg, and vanilla. ·Add the cream mixture to the flour mixture and stir until just combined.
Add the cream mixture to the flour mixture and stir until just combined.·On a lightly floured surface, pat dough into a ½” thick circle.
On a lightly floured surface, pat dough into a ½” thick circle.·Cut into 8 wedges or using cookie cutters, cut shapes until all dough is used.
Cut into 8 wedges or using cookie cutters, cut shapes until all dough is used.·Place scones slightly apart on a lightly oiled baking sheet.
Place scones slightly apart on a lightly oiled baking sheet.·Bake for 12-15 minutes, or until lightly browned.
Bake for 12-15 minutes, or until lightly browned.·Cool on rack for 5 minutes.
Cool on rack for 5 minutes.Scone Variations
Lady Grace's Favorite: Cranberry Orange Scones
¼ tsp. cinnamon
1/3 cup sliced, cranberries (preferably fresh, but dried cranberries work)
1 ½ Tbsp. coarsely chopped orange zest.
Dried Fruity Scones
For a slight hint of spice, use ¼ tsp. of one of the following ground spices: cloves, cinnamon, nutmeg, allspice or ginger.
½ cup of any combination of chopped dried fruits: apples, pears, apricots, peaches, cranberries
Optional: 1/3 cup finely chopped walnuts.
Pumpkin Scones
3/4 tsp cinnamon
½ tsp ginger
1/8 tsp cloves
Replace the cream with 1/2 cup canned or cooked, mashed pumpkin (if the scone mix is too dry, add a little cream to moisten).
Optional: 1/3 cup raisins, dried cranberries or chocolate chips
Apple and Cinnamon Oat Scones
Substitute 1/3 cup of the flour with old-fashioned rolled oats.
1 ½ tsp cinnamon
1 green apple, peeled, cored and chopped
1/8 cup apple juice
Bake for 20 minutes at 350°.
Apricot and Candied Ginger Scones
1/3 cup dried apricots, coarsely chopped
1/4 cup candied ginger, diced into small pieces
3/4 tablespoon grated orange zest
Savory Sage Scones
Reduce sugar to 1 tsp.
Omit vanilla
1 Tbsp. fresh minced sage
2 tsp. minced onion
·
TEA • BREADS
The specialty breads we call “tea breads” are typically served as teacakes, muffins, or loaves. Regardless of presentation, we all agree these tasty little treats are best when served with an aromatic cup of steeped tea! The following basic tea bread recipe and holiday variations can be baked into any shape, with baking times adjusted accordingly.
2 cups flour
1½ tsp. baking powder
¼ tsp. salt
3/4 cup sugar
½ cup butter
2 eggs
3/4 cup half and half or milk
·Preheat oven to 325°.
Preheat oven to 325°.·In a mixing bowl, combine flour, baking powder and salt.
In a mixing bowl, combine flour, baking powder and salt. ·In a separate mixing bowl, cream butter and sugar until well blended with
In a separate mixing bowl, cream butter and sugar until well blended with an electric mixer.
·Add eggs, one at a time, beating until each is well blended.
Add eggs, one at a time, beating until each is well blended.·Add the dry ingredients to the butter mixture alternately with the milk,
Add the dry ingredients to the butter mixture alternately with the milk, ending with the flour mixture. Stir well after each addition.
·Loaves: Turn the batter into a greased and floured 9x5 loaf pan. Bake for
Loaves: Turn the batter into a greased and floured 9x5 loaf pan. Bake for 50 minutes, or until golden and a tester comes out clean. Cool the tea
bread on a wire rack for 10 minutes, then remove the bread from the pan
to cool completely. For smaller loaf pans, reduce cooking time and bake
until golden and a tester comes out clean.
· Muffins: Pour the batter into prepared muffin tins until 2/3 filled. Bake
for 20 minutes, or until golden and a tester comes out clean.
· Teacakes: Pour the batter into 1 prepared cake pan. For an 8” cake pan,
bake for 30-40 minutes, or until golden and a tester comes out clean. For
smaller, decorative pans, adjust baking time according to size, baking
until golden brown and a tester comes out clean: smaller pans for 15-20
minutes and medium pans for 20-30 minutes.
Tea Bread Variations
Lady Grace’s Favorite: Glazed Citrus Mint Tea Bread
Reduce milk to ½ cup
1 Tbsp. chopped fresh peppermint or spearmint
Juice of 1 medium orange OR lemon
1 Tbsp. grated peel from fruit
2 Tbsp. poppy seeds
Combine the milk, mint and citrus juice in a medium saucepan and bring to boil. Remove from heat, cover and cool completely. Continue with basic tea bread recipe, adding grated peel last. To make citrus glaze, combine 1 cup powdered sugar and 2 tablespoons fresh juice in a mixing bowl. Stir until smooth. Drizzle the glaze over the cooled tea bread. Garnish with fresh mint sprigs.
Basic Glaze for Tea Breads
This easy glaze can be used on most tea breads to add a finished touch. Flavorings can be added to enhance each variation.
¼ cup butter
1 tsp vanilla
1-3 Tbsp milk
2 cups powdered sugar
Melt butter over medium heat.
Stir in vanilla, powdered sugar and milk and blend until smooth.
Cranberry Ginger Spice Tea Bread
1 tsp. cinnamon
1 ½ cups dried cranberries
½ cup diced, crystallized ginger
Plum Good Tea Bread
3/4 cup chopped, dried plums (prunes)
1½ tsp. vanilla extract
While still warm, sprinkle with ½ cup powdered sugar.
Pumpkin Delight
1 Tbsp grated orange peel
1 tsp cinnamon
Replace milk with 3/4 cup canned or mashed pumpkin (f batter is too dry, add a small amount of milk to thin batter).
Gingerbread
½ tsp cinnamon
1 tsp ginger
¼ tsp cloves
Substitute dark brown sugar, sucanat or rapadura sugar for regular sugar.
Substitute 1/3 cup molasses for milk (if batter is too thick, add a small amount of milk to thin batter).
TEA • COOKIES
Tea cookies should have a prominent place on the dessert plate. These dainty rounds must be light, delicate and flavorful with enough sweetness to enhance a sip of tea. The following recipe has potential in its simplicity. 1-2 tablespoons of spices and/or herbs can change the flavor dramatically. Additions such as fruit and nuts need to be finely chopped and added in miniscule amounts, just enough to add texture and develop more flavor. For a finishing touch, tea cookies can be sprinkled lightly with powdered sugar.
2 ½ cups flour
1 tsp baking soda
1 cup butter
1 cup sugar
1 egg
1 tsp vanilla
·Preheat oven at 350°.
Preheat oven at 350°.·In a mixing bowl, combine flour and baking soda.
In a mixing bowl, combine flour and baking soda.·In a separate mixing bowl, cream butter and sugar until well blended with an
In a separate mixing bowl, cream butter and sugar until well blended with an electric mixer. Add egg and vanilla. Mix well.
·Add dry ingredients to butter mixture and thoroughly mix.
Add dry ingredients to butter mixture and thoroughly mix.·Divide mixture in half. Roll into 2 logs and wrap. Refrigerate 2 hours.
Divide mixture in half. Roll into 2 logs and wrap. Refrigerate 2 hours.·Cut into ¼” slices. Option: Sprinkle with sugar.
Cut into ¼” slices. Option: Sprinkle with sugar.·Bake for 10 minutes.
Bake for 10 minutes. Holiday Tea Cookie Variations
Lady Grace’s Favorite: Cinnamint Bites
1 ½-2 tsp peppermint oil/flavoring
Sprinkle with cinnamon/sugar mixture: 1 tbsp cinnamon and ½ cup sugar
Pumpkin Pie Cookies
2 tsp pumpkin pie spice
1/3 cup finely chopped walnuts
Pecan Nuggets
½ cup finely chopped pecans
Merry Molasses Cookies
¼ cup molasses; reduce butter to 3/4 cup
1 tsp ginger
½ tsp cloves
¼ cup minced crystallized ginger
Cranberry Drops
2 tbsp grated orange peel
dried cranberries
Slightly indent the middle of each cookie slice with thumb. Fill with dried cranberries.
TEA • SANDWICHES
Anyone who enjoys frequenting tearooms has invariably enjoyed the two sandwiches that define this part of traditional tea fare---cucumber and chicken tea sandwiches. We all know tea sandwiches certainly do not stop here, but they are a great place to start for continuing with our holiday theme. As you prepare tea sandwiches for your guests, bring out the holiday cookie cutters. Festive shapes are fun. Circles can be decorated like ornaments with garnishes such as green olives, green and red peppers, and dried fruit. Make your food presentation ring with the spirit of the holidays!
CUCUMBER • TEA • SANDWICHES
1 large cucumber
slices of white bread with crusts removed
cream cheese
milk
·Peel cucumbers and slice very thin. Sprinkle slices with salt and drain on
Peel cucumbers and slice very thin. Sprinkle slices with salt and drain on paper towels.
·In mixing bowl, thin cream cheese with milk until the consistency can be
In mixing bowl, thin cream cheese with milk until the consistency can be easily spread.
·Spread white bread with a layer of cream cheese.
Spread white bread with a layer of cream cheese.·Layer cucumbers no more than ¼” high.
Layer cucumbers no more than ¼” high.·Sandwiches can be garnished as open faced or regular sandwiches.
Sandwiches can be garnished as open faced or regular sandwiches.·Cut into triangle or rectangle shapes.
Cut into triangle or rectangle shapes.Lady Grace’s Favorite: Colorful Cuke Tea Sandwiches
8 oz. pkg. cream cheese
1 pkg. Knorr’s vegetable soup mix
Milk
Thinly sliced green and red peppers
Watercress
Green olives
·In mixing bowl, combine the cream cheese and vegetable soup mix, adding
In mixing bowl, combine the cream cheese and vegetable soup mix, adding milk until the consistency can be easily spread. Refrigerate for 2 hours.
·Spread white bread with a layer of the cream cheese mix.
Spread white bread with a layer of the cream cheese mix.·For this variation, layer the cucumbers about 1/8” high
For this variation, layer the cucumbers about 1/8” high·Add 1 thin layer each of green peppers followed by red peppers.
Add 1 thin layer each of green peppers followed by red peppers.·Top with a thin layer of watercress and add a top slice of bread.
Top with a thin layer of watercress and add a top slice of bread.·Cut into shapes and garnish with green olives.
Cut into shapes and garnish with green olives.CLASSIC • CHICKEN • TEA • SANDWICHES
3 boneless chicken breasts, cooked and coarsely chopped
1 celery stalk, thinly sliced
½ cup slivered almonds OR coarsely chopped cashews
½ cup mayonnaise
cream cheese
milk
seasonings
bread with crusts removed
·Mix chicken, celery, almonds or cashews and mayonnaise.
Mix chicken, celery, almonds or cashews and mayonnaise.·Season to taste.
Season to taste.·In mixing bowl, thin cream cheese with milk until the consistency can be
In mixing bowl, thin cream cheese with milk until the consistency can be easily spread.
·Spread bread slices with a very thin layer of cream cheese. Using cream
Spread bread slices with a very thin layer of cream cheese. Using cream cheese keeps the sandwiches intact and prevents the bread from getting
soggy, so sandwiches can easily be made ahead of time.
·On half the slices, spoon about 3 tablespoons of the chicken mixture.
On half the slices, spoon about 3 tablespoons of the chicken mixture.·Top sandwiches with remaining bread slices. Cut into shapes and garnish.
Top sandwiches with remaining bread slices. Cut into shapes and garnish.Lady Grace's Favorite: Cranberry Chicken Tea Sandwiches
1 large unpeeled orange, seeds removed and quartered
1 large unpeeled tart apple, cored and quartered
3 cups fresh cranberries
½ cup sugar
Dried cranberries
Cranberry Relish: Place all ingredients, except dried cranberries, in a food processor and process until finely minced. Store in an airtight container.
After spreading bread slices with cream cheese, spread each slice with at least 1 tbsp. of cranberry relish. Continue with basic recipe.
Garnish with dried cranberries
Whole grain breads are excellent for this holiday sandwich. Substantial breads help keep the sandwiches intact as well as add texture and flavor.
HOLIDAY • TEA • DRINKS
We are certainly blessed with never-ending options for teas and tea blends that will beautifully top off any holiday presentation. The options for adding a holiday twist with the addition of spices, fruits and herbs are also numerous. Here are a couple of serving suggestions to try for fun. Any basic tea blend can be transformed into a special holiday drink with the help of aromatic additions.
Explore the possibilities!
Spicy Citrus Teacups
1 orange or tangerine
whole cloves
Tea suggestions: black, or black/green tea blend
·Slice orange into ½ - 3/4" slices. Cut slices in half.
Slice orange into ½ - 3/4" slices. Cut slices in half.·Generously stick the outside of each slice with cloves.
Generously stick the outside of each slice with cloves.·Place 1 orange slice in the bottom of each teacup.
Place 1 orange slice in the bottom of each teacup.·Pour freshly steeped tea into prepared cups.
Pour freshly steeped tea into prepared cups. Mulling Spice Sacs for Holiday Tea
T-Sacs
1 ½” broken cinnamon sticks
star anise pods
whole allspice berries
whole cloves
tea
Tea suggestions: black Ceylon
·Place 1 ½ tsp. of a mixture of spices with 1 cinnamon stick piece in a t-sac
Place 1 ½ tsp. of a mixture of spices with 1 cinnamon stick piece in a t-sac·Add t-sac to each teapot, along with loose tealeaves, fill teapot with just-
Add t-sac to each teapot, along with loose tealeaves, fill teapot with just- boiled water and steep for about 5 minutes.
·Optional: Add 2-3 fresh orange or tangerine slices to the teapot before
Optional: Add 2-3 fresh orange or tangerine slices to the teapot before steeping tealeaves and spices.
Fresh Minty Tea
Fresh peppermint or spearmint leaves
Tea suggestions: green or black Ceylon
This recipe works beautifully by the teacup or by the teapot. The directions are the same. Place several fresh mint leaves in the bottom of the teapot or teacup before steeping looseleaf tea or t-sacs for 3-5 minutes. The mint leaves can be left in the cup or pot as the herb continues to impart its rich mint flavor. Add a candy cane to the cup for a festive presentation. Personally, I think this version of a mint-flavored tea is wonderful left simply “as is”. The use of holiday cups and saucers can add the festive flair quite nicely!
I encourage you to be adventurous and creative with your holiday fare as we approach the upcoming holiday season. Keep a journal of your holiday recipes and creations. After all, the holidays visit us faithfully every year! May your holiday “tea” season be bright and cheerful.
Tea Selection: Amounts and steeping times are crucial to the preparation of an aromatic pot of tea with impeccable taste! Lady Grace's Ambrosial Tea Menu offers a tea menu of select premium and organic teas grown on tea estates all over the world, including choice herbals and tisanes. My teas are carefully selected from reputable sources and master tea blenders that pass my rigid seal of approval. Your tea selection does matter! Need help with tea preparation? Make the Perfect Cuppa Tea will guide you through the process with helpful directions and steeping times for all types of teas, herbals and tisanes. All tea offerings are available in Lady Grace's Ambrosial Tea Menu.
A Special Note from Lady Grace...
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