by Laura Childs
Tomato Cream Cheese Tea Sandwiches
1 can (14 oz.) chopped tomatoes, drained
8 oz. cream cheese, softened
1 cup Cheddar cheese, shredded
½ cup butter, softened
1 small onion, finely chopped
½ tsp. salt
MIX the ingredients together until well combined. Spread onto whole-wheat bread, top with another slice, cut off the crusts, and cut into triangles.
Easy-Bake Scottish Shortbread
2 cups butter
1 cup brown sugar, packed
4½ cups all-purpose flour
PREHEAT the oven to 325 degrees F. Cream together the butter and brown sugar. Then add 3¾ cups of the flour and mix well. Sprinkle the remaining ¾ cup of the flour on a smooth surface. Knead the dough on top of it for about 5 minutes, allowing some flour to incorporate. When the dough is soft and pliable, roll it out about ½ inch thick and cut into 1-by-3-inch strips. Use a fork to prick the strips, then place them on ungreased baking sheets. Bake for approximately 20 minutes or until golden.
Drayton’s Cock-a-Leekie Soup
2 lb. chicken pieces, bone in, skin removed
5 cups water
1/3 cup onion, chopped
2 medium potatoes, cubed
1 can (10.5 oz.) condensed chicken broth
3 leeks, sliced
1 stalk celery, sliced
½ Tbsp. fresh parsley, chopped
½ tsp. salt
¼ tsp. black pepper
PLACE the chicken, water, onion, and potatoes in a large pot. Bring to a boil, then reduce heat to low and simmer for 1 hour. Remove the chicken, pull the meat from the bones, and chop into bite-size pieces. Add the chicken meat back to the pot. Now add the chicken broth, leeks, celery, parsley, salt, and pepper. Simmer for another 45 minutes to 1 hour. Serves 6.
Brie and Pear Crostini
1 baguette
Brie cheese, softened
1 pear, thinly sliced
Honey
SLICE the baguette into thin slices and lightly toast. Spread the toast with Brie cheese, top with thin slices of pear, and drizzle with honey. Enjoy!
Peanut Butter Scones
1 cup all-purpose flour
½ cup light brown sugar
1¾ tsp. baking powder
1/3 cup butter
½ cup peanut butter
¼ cup milk
1 egg
1 tsp. vanilla extract
PREHEAT the oven to 375 degrees F. Mix together flour, brown sugar, and baking powder. Melt the butter and stir it into the flour mixture until crumbly. In a separate bowl, stir together the peanut butter, milk, egg, and vanilla. Add the mixtures together and combine well to make the dough. Drop 8 large tablespoons of dough onto a greased cookie sheet. Bake for approximately 15 minutes or until golden brown.
Summer Tea Sparkler
Jasmine, raspberry, or rose hips tea
Ginger ale
BREW a small pot of jasmine, raspberry, or rose hips tea. Allow to cool, then pour over a glass of crushed ice until half full. Now add ginger ale and stir. Garnish with lemon slices.
Cinnamon Raisin Biscuits
BISCUITS
2 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. ground cinnamon
½ tsp. salt
½ cup butter
2/3 cup milk
1/3 cup raisins
ICING
1 cup confectioner’s sugar
1½ Tbsp. milk
½ tsp. vanilla extract
PREHEAT the oven to 450 degrees F. In a large bowl, combine the flour, baking powder, sugar, cinnamon, and salt. Cut in the butter until the mixture is coarse and crumbly. Add the milk and raisins and stir until combined. Place the dough on a floured surface and knead until smooth. Roll out ½ inch thick and cut out biscuits using a 2½-inch round cutter. Place the biscuits on a baking sheet and bake for 12 to 15 minutes or until golden brown. For the icing, combine all ingredients until smooth and drizzle over the biscuits.
Haley’s Espresso Bars
BARS
¼ cup butter, softened
1 cup brown sugar, packed
½ cup brewed espresso
1 egg
1½ cups self-rising flour
½ tsp. ground cinnamon
¾ cup chopped slivered almonds
GLAZE
1½ cups confectioner’s sugar
3 Tbsp. water
¾ tsp. almond extract
PREHEAT the oven to 350 degrees F. In a large bowl, cream the butter, brown sugar, and espresso until blended. Beat in the egg. In a separate bowl, combine the flour and cinnamon. Gradually add the flour mixture to the creamed mixture and mix well. Stir in the almonds. Spread the batter into a greased 10-by-15-inch baking pan and bake for approximately 20 minutes or until lightly browned.
FOR the glaze, in a small bowl, combine the confectioner’s sugar, water, and almond extract until smooth. Then spread the glaze over the warm bars.
TEA TIME TIPS FROM
Laura Childs
Retro Tea
Pull out your retro tea ware, plates, and mugs and have a retro tea party. Still have a lava lamp left over? Or a lime-green ice bucket or tablecloth strewn with red cherries? So much the better. Go retro in your tea sandwiches, too, with roast beef and Cheddar cheese or chicken salad garnished with sliced strawberries. Surely you’ve got a Jetsons-style pitcher you can use for good old-fashioned iced tea. For hot tea it’s got to be Lipton’s Tea bags, of course.
Moss Garden Tea
The Japanese are extremely fond of moss gardens, and creating your own moss garden can make for an elegant centerpiece. Using a large, flat ceramic tray, arrange a few pieces of moss with a few interesting rocks and a bit of white sand. If you have a small bonsai to add to your arrangement, so much the better. Serve tea-smoked chicken, steaming white rice, miso soup, a green salad, and Japanese green tea. And if you’ve never tasted green tea ice cream (which makes a wonderful dessert) or Japanese black bean cookies, you’re in for a treat!
Country Table Tea
Spread out a red-and-white checkered tablecloth, grab a few metal trivets, and put your teapots right on the table. A large crock brimming with fresh flowers makes a great centerpiece, and mugs can take the place of delicate teacups at this tea. Serve cornbread with honey, maraschino cherry scones, and chive egg salad on marble swirl bread. A hearty black tea or even chai would be perfect.
Front Porch Tea
When butterflies and dragonflies are flitting about, why not serve a luncheon tea on your front porch? Think floral print tablecloths, delicate china, small votive candles, and fresh flowers from your garden. Start with cream scones and Devonshire cream, then enjoy tea sandwiches of chicken salad or cream cheese and cucumber. Sugar cookies and brownie bites make for a sweet dessert. A vanilla spice or black plum tea would be elegant with this menu.
A Royal Tea
The queen takes tea every afternoon, so why shouldn’t you? Go traditionally British with English breakfast tea or Earl Grey served in fine china (Shelley chintz if you have it!). Serve ginger scones with Devonshire cream or cream scones with lemon curd. Serve a medley of tea sandwiches such as ham, cream cheese, and English chutney, or shrimp salad sandwiches. Place cards for your guests could be tiny cutouts of the royal family!
Bridal Shower Tea
Why not plan a formal tea party for the bride-to-be in your life? Make your table elegant with a white linen or lace tablecloth, lots of silver, and gleaming crystal. And for this event, you’ll want tall tapers and perhaps an orchid or two for the centerpiece. The menu might include white chocolate scones, lobster salad tea sandwiches, and banana bread with cream cheese. Serve a honey hibiscus tea or perhaps a Morocc
an mint. Guest favors might include lace handkerchiefs, teacups, or demitasse spoons.
TEA RESOURCES
TEA PUBLICATIONS
TEA Magazine—Quarterly magazine about tea as a beverage and its cultural significance in the arts and society. (www.teamag.com)
Tea Poetry—Book compiled and published by Pearl Dexter.
TeaTime—Luscious magazine profiling tea and tea lore. Filled with glossy photos and wonderful recipes. (www.teatimemagazine.com)
Southern Lady—From the publishers of TeaTime with a focus on people and places in the South as well as wonderful tea time recipes. (www.southernladymagazine.com)
The Tea House Times—Dozens of links to tea shops, purveyors of tea, gift shops, and tea events. (www.teahousetimes.com)
Victoria—Articles and pictorials on homes, home design, gardens, and tea. (www.victoriamag.com)
The Gilded Lily—Publication from the Ladies Tea Guild. (www.glily.com)
Tea in Texas—Highlighting Texas tea rooms and tea events. (www.teaintexas.com)
Tea Talk Magazine—Covers tea news and tea shops in Britain. (www.teatalkmagazine.co.uk)
Fresh Cup Magazine—For tea and coffee professionals. (www.freshcup.com)
Bruce Richardson—This noted tea authority has written several definitive books on tea. (www.elmwoodinn.com/books)
Jane Pettigrew—This author has written thirteen books on the varied aspects of tea and its history and culture. (www.janepettigrew.com/books)
A Tea Reader—An anthology of tea stories and reflections by Katrina Avila Munichiello.
AMERICAN TEA PLANTATIONS
Charleston Tea Plantation—The oldest and largest tea plantation in the United States. Order their fine black tea or schedule a visit. (www.bigelowtea.com)
Fairhope Tea Plantation—Tea produced in Fairhope, Alabama, can be purchased through the Church Mouse gift shop. (www.thechurchmouse.com)
Sakuma Brothers Farm—This tea garden just outside Burlington, Washington, has been growing white and green tea for more than a dozen years. (www.sakumamarket.com)
Big Island Tea—Organic artisan tea from Hawaii. (www.bigislandtea.com)
Mauna Kea Tea—Organic green and oolong tea from Hawaii’s Big Island. (www.maunakeatea.com)
Onomea Tea—Nine-acre tea estate near Hilo, Hawaii. (www.onomeatea.com)
TEA WEBSITES AND INTERESTING BLOGS
Teamap.com—Directory of hundreds of tea shops in the United States and Canada.
GreatTearoomsofAmerica.com—Excellent tea shop guide.
Cookingwithideas.typepad.com—Recipes and book reviews for the bibliochef.
Cuppatea4sheri.blogspot.com—Amazing recipes.
Seedrack.com—Order Camellia sinensis seeds and grow your own tea!
Friendshiptea.net—Tea shop reviews, recipes, and more.
Theladiestea.com—Networking platform for women.
Jennybakes.com—Fabulous recipes from a real make-it-from-scratch baker.
Allteapots.com—Teapots from around the world.
Fireflyvodka.com—South Carolina purveyors of Sweet Tea Vodka, Raspberry Tea Vodka, Peach Tea Vodka, and more. Just visiting this website is a trip in itself!
Teasquared.blogspot.com—Fun, well-written blog about tea, tea shops, and tea musings.
Bernideensteatimeblog.blogspot.com—Tea, baking, decorations, and gardening.
Tealoversroom.com—California tea rooms, Teacasts, links.
Teapages.blogspot.com—All things tea.
Possibili-teas.net—Tea consultants with a terrific monthly newsletter.
Baking.about.com—Carroll Pellegrinelli writes a terrific baking blog complete with recipes and step-by-step photo instructions.
Teawithfriends.blogspot.com—Lovely blog on tea, friendship, and tea accoutrements.
Sharonsgardenofbookreviews.blogspot.com—Terrific book reviews by an entertainment journalist.
Teaescapade.wordpress.com—Enjoyable tea blog.
Bellaonline.com/site/tea—Features and forums on tea.
Lattesandlife.com—Witty musings on life.
Napkinfoldingguide.com—Photo illustrations of twenty-seven different (and sometimes elaborate) napkin folds.
worldteaexpo.com—World Tea Expo, a premier business-to-business trade show, features more than three hundred tea suppliers, vendors, and tea innovators.
Sweetgrassbaskets.net—One of several websites where you can buy sweetgrass baskets direct from South Carolina artists.
Goldendelighthoney.com—Carolina honey to sweeten your tea.
FatCatScones.com—Frozen ready-to-bake scones.
KingArthurFlour.com—One of the best flours for baking. This is what many professional pastry chefs use.
Tvbakepops.com—Order your own cake pops kit.
Thedippshop.com—Order ready-made cake pops.
Teagw.com—Visit this website and click on Products to find dreamy tea pillows filled with jasmine, rose, lavender, and green tea.
Californiateahouse.com—Order Machu’s Blend, a special herbal tea for dogs that promotes healthy skin, lowers stress, and aids digestion.
PURVEYORS OF FINE TEA
Adagio.com
Harney.com
Stashtea.com
Republicoftea.com
Teazaanti.com
Bigelowtea.com
Teasource.com
Celestialseasonings.com
Goldenmoontea.com
Uptontea.com
VISITING CHARLESTON
Charleston.com—Travel and hotel guide.
Charlestoncvb.com—The official Charleston convention and visitor bureau.
Charlestontour.wordpress.com—Private tours of homes and gardens, some including lunch or tea.
Charlestonplace.com—Charleston Place Hotel serves an excellent afternoon tea, Thursday, Friday, and Saturday afternoons, 1 to 3.
Culinarytoursofcharleston.com—Sample specialties from Charleston’s local eateries, markets, and bakeries.
Poogansporch.com—This restored Victorian house serves traditional low-country cuisine. Be sure to ask about Poogan!
Preservationsociety.org—Hosts Charleston’s annual Fall Candlelight Tour.
Palmettocarriage.com—Horse-drawn carriage rides.
Charlestonharbortours.com—Boat tours and harbor cruises.
Ghostwalk.net—Stroll into Charleston’s haunted history. Ask them about the “original” Theodosia!
CharlestonTours.net—Ghost tours plus tours of plantations and historic homes.
TURN THE PAGE FOR A PREVIEW OF LAURA CHILDS’S NEXT SCRAPBOOKING MYSTERY . . .
Gilt Trip
COMING SOON IN HARDCOVER FROM BERKLEY PRIME CRIME!
It was your typical New Orleans Garden District party. Wealthy, careless men sloshing down too much bourbon, tucked and lifted socialites flaunting their latest fashions, and twenty-something women looking sleek as alley cats as they prowled for rich husbands. And every dang one of them on their best baddest behavior as they shrieked, shimmied, danced, and drank while the Bayou Breezers cranked out a string of raucous zydeco tunes.
“And then there’s us,” said Carmela Bertrand. She gave a rueful smile as butlers in white tie and tails glided through the crowd serving tiny canapés of duck liver, baked oysters, and Beluga caviar.
“Nothing wrong with sniffing the rarified air and seeing how the other half lives,” said her friend Ava Gruiex.
“I’d say it’s all very posh and predictable,” said Carmela. Her tone was flat, but her blue eyes danced with mirth as she ruffled a hand through short, choppy blond hair that was, as Ava so delightfully phrased it, chunked and skunked. Blessed with a radiant complexion and relatively calm demeanor (by New Orleans standards, that is), Carmela also possessed a nimble mind and burning cu
riosity. Which, on more than one occasion, had sent her rushing in where proverbial angels feared to tread.
“Watch this,” said Ava, grabbing a champagne glass and tipping it toward an enormous ice sculpture. “Tell me this isn’t cool.”
A slosh of excellent French champagne gushed down a steep tunnel of ice, foamed slightly as it navigated a quick series of S-turns, and emptied into Ava’s crystal flute with a satisfying fizz.
“Isn’t that too much!” exclaimed Ava.
“Service with a flourish,” said the smiling bartender.
Carmela decided maybe she needed a hit of bubbly, too. “What do you call this ice carving thing?”
“A champagne luge,” said the waiter. “Guaranteed to deliver a super-chilled serving of champagne.”
Ava, who was Carmela’s BFF, shopping cohort, and French Quarter neighbor, gave Carmela a nudge. “C’mon, you do it.” She smiled coyly at the bartender. “Ready, baby?”
Nodding, the bartender hefted a magnum of champagne, poured a judicious serving into the delicately carved ice slot at the top of the sculpture, then stood back and smiled.
“Isn’t that the darndest thing you’ve ever laid eyes on?” said Ava as she watched the froth of champagne wend its circuitous route to Carmela’s glass. The ice luge, carved from a solid block of ice, was almost five feet high and featured, besides the zig-zagging slide, three enormous stars topped by a crescent moon.
“Only the best for Margo,” said Carmela.
“And Jerry Earl,” said Ava. She pushed a mass of dark curly hair off her cheek, angled out one curvaceous hip, and struck a red carpet–worthy pose. “This is some super welcome home party for him.” Margo’s husband, Jerry Earl Leland, had just been released from the Dixon Correctional Institute, and Margo was throwing what she called a Get Out Of Jail Free Party.
