December 6, 2011
Something New From Gramma Agoo....
AKA MARY PELZEL
TEA IS SERVED!
Afternoon teas first became popular and fashionable in Victorian times. Although it was only considered as a light refreshment between lunch and dinner, afternoon tea was quite a serious occasion and high society ladies were renowned for their prowess at tea-making. Usually served in the drawing room between the hours of four and five o'clock, the taste and refinement of the hostess would be judged by the quality and manner in which she served her afternoon tea. There would be a selection of dainty little sandwiches, filled with wafer thin cucumber or perhaps some home-potted meat; fancy biscuits, which had to be dry in texture so as not to soil the guests' fingers; and various delicious cakes baked below stairs by the cook. All were presented and served on the finest and most delicate of bone china, with tiny silver teaspoons and tea served from a silver teapot.
Country afternoon teas (high teas) contrasted quite strongly with high society. These were a hearty meal which could include home-baked crusty bread, thickly sliced and buttered; home cured hams and cheeses; a good wholesome fruit cake; and scones spread thickly with clotted cream or jams.
Tea-time is still a great English tradition, one that will endure for future generations, to be enjoyed and savored whether it is in the regal splendor of the famous Savoy Hotel in London, or the coziness of Mary's Place Tea House amidst the towering pines of the Wenatchee National Forrest.
Afternoon tea is a social as well as a culinary occasion. The following scone recipe makes any tea special.
SCONES: Dried Cranberry Scones with Crystallized Sugar Crust
Heat Oven to 400 degrees. Ingredients: 3 cups all-purpose flour, 1/3 cup sugar, 1 tsp. baking powder, 1/4 tsp. salt, 20 T. cold unsalted butter, 2 large eggs, 1/2 cup cold milk, 3/4 cup dried cranberries. MAKE IT: Dump dry ingredients into bowl of food processor and pulse to mix. Add butter (cut into pieces) and run processor for 15 seconds. Then pulse until no large pieces of butter remain. Dump this into a large bowl. Separately mix eggs, buttermilk and cranberries and pour into flour crumbs. Stir until dough just comes together. Dump by 1/2 cupfuls onto parchment paper lined bake sheet. Brush with egg wash (1 egg mixed with 1 T. cream or milk) and sprinkle with sugar. Bake for 20-25 minutes. Test for doneness with a toothpick.
DID YOU KNOW?
VANILLA is the seed bean of a tropical climbing orchid with a magical flavor that is rich and sweet.
Store one vanilla bean in a jar of sugar, allowing three to four weeks for the flavor to permeate the sugar fully. As you use the sugar, simply top off the jar with more sugar as required. This delicious and perfumed sugar is marvelous as a decoration or ingredient in cakes, cookies, sweet pies, ice creams and milk puddings. A good quality bean will remain potent for as long as four years.
NOTE: Artificial vanilla extract or flavoring is synthesized from wood pulp waste or coal tar. It is best to use only pure vanilla extract.
TODAY'S TIDBIT:
If you wonder where your child left his roller skates, try walking around the house in the dark.
As always, I welcome your questions and comments. If you have cooking questions, send them to me. If I don't have the answer, I'll find someone who does.
Mary
marysplace1st@yahoo.com
www.marysplacegifts.com
509-658-1057
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Open by appointment only for shopping and teas. Contact Mary to make an appointment. |
