Book Read Free

Haunted Hibiscus

Page 27

by Laura Childs

“Oh no.” Theodosia reached up and patted it, thinking she must look awful.

  “It looks angelic. Like you’re wearing a halo.”

  Theodosia relaxed. Clearly, that comment warranted another kiss.

  FAVORITE RECIPES FROM

  The Indigo Tea Shop

  Haley’s Pumpkin Soup

  2 Tbsp. olive oil

  1 medium onion, finely chopped

  1 can pumpkin puree (15 oz.)

  2 Tbsp. fresh thyme leaves

  ½ tsp. ground cumin

  ½ tsp. salt

  ¼ tsp. pepper

  ⅛ tsp. ground ginger (optional)

  2 cups vegetable broth

  2 Tbsp. maple syrup

  2 Tbsp. heavy cream

  HEAT olive oil in a medium saucepan over medium heat, then add onion and cook for 3 minutes. Add the pumpkin puree, thyme leaves, cumin, salt, pepper, and ginger (if using). Cook for about 5 minutes. Add vegetable broth and cook for an additional 4 minutes, stirring constantly as mixture bubbles. Remove from heat and stir in maple syrup and cream. Serve warm. Yields 4 servings. (Note: This soup can be made ahead and refrigerated for up to 5 days.)

  Tarragon Chicken Salad

  2 cups diced cooked chicken

  ⅓ cup mayonnaise

  1 Tbsp. tarragon, chopped

  ⅛ tsp. onion powder

  1 Tbsp. fresh lemon juice

  Salt and pepper to taste

  MIX chicken with mayonnaise. Stir in tarragon, onion powder, lemon juice, and salt and pepper. Yields 2 servings if the tarragon chicken salad is served on lettuce as an entrée, 4 servings if served on bread as a sandwich, or 8 servings if served on crostini as an appetizer.

  Chai-Flavored Cupcakes

  1 pkg. white cake mix (2-layer size)

  1¼ cups half-and-half

  ½ cup cooking oil

  2 eggs

  1 tsp. pumpkin or apple pie spice

  ½ tsp. ground cardamom

  PREHEAT oven to 350 degrees. Line muffin tin (24 cup–size) with paper cups. In a large mixing bowl combine dry cake mix, half-and-half, cooking oil, eggs, pie spice, and cardamom. Beat with an electric mixer for 2 minutes on medium speed. Spoon batter into cups. Bake for 16 to 18 minutes or until toothpick inserted into center comes out clean. Cool cupcakes for 5 minutes, then remove from pan. Frost with your favorite frosting. Yields 24.

  Crab and Avocado Tea Sandwiches

  3 Tbsp. mayonnaise

  1 Tbsp. fresh chives, chopped

  1 tsp. lemon juice

  1 cup cooked fresh crab or canned crab

  Salt and pepper to taste

  Butter

  8 slices thin white sandwich bread

  1 avocado, peeled, seeded, and sliced

  IN a medium bowl, combine mayonnaise, chives, and lemon juice. Gently add in crab and stir to combine. Add salt and pepper to taste. Spread butter on 8 slices of bread. Arrange sliced avocado on top of 4 slices of buttered bread and top with crab mixture. Top sandwiches with remaining 4 bread slices. Trim the crusts and cut each sandwich into 3 equal pieces. Yields 12 tea sandwiches. (Note: Sandwiches can be made 1 to 2 hours before serving if you cover them tightly with plastic wrap and refrigerate.)

  Southern Peach Crisp

  3 cups peaches, fresh or frozen (but thawed)

  1 Tbsp. lemon juice

  1 cup self-rising flour

  1 cup sugar

  1 egg

  6 Tbsp. melted butter

  PREHEAT oven to 350 degrees. Place peaches in baking dish and sprinkle with lemon juice. In medium-sized bowl, mix flour, sugar, and egg together—mixture will be lumpy. Spread mixture over peaches, then pour melted butter on top. Bake for 30 to 35 minutes at 350 degrees. Yields 4 servings. (Hint: May be served with whipped cream or ice cream.)

  Ham and Corn Muffins

  ⅓ cup soft butter

  2 tsp. scallions, finely chopped

  1 Tbsp. honey

  6 corn muffins, partially split

  6 slices of ham, very thin-sliced

  IN small bowl, mix butter with scallions and honey. Gently spread butter mixture into partially split corn muffins and fill with sliced ham. Yields 6. (Note: This is a fun alternative to a traditional tea sandwich.)

  Herbed Chèvre Butter

  ½ cup butter, room temperature

  ¼ cup goat cheese, softened

  1 tsp. fresh dill, finely chopped

  1 tsp. fresh thyme, finely chopped

  ⅛ tsp. salt

  COMBINE ingredients in small bowl and chill. Serve at room temperature on tea sandwiches with sliced radishes, tomatoes, or cucumbers. Yields ¾ cup.

  Haunted Hibiscus Cooler

  2 cups ginger ale

  1 cup brewed hibiscus tea, cooled

  ½ peach, sliced

  ½ cup rum (optional)

  4 cinnamon sticks

  IN a large pitcher, mix ginger ale, hibiscus tea, peach slices, and rum (if using). Pour into tall glasses filled with ice and garnish with cinnamon sticks. Yields 4 servings.

  Charleston Apple Pudding

  2 cups apples, peeled, cored, and chopped

  ⅓ cup pecans, chopped

  1 Tbsp. rum

  ¼ cup flour

  2 tsp. baking powder

  ⅛ tsp. salt

  2 eggs

  1 cup brown sugar, packed

  2 tsp. vanilla extract

  PREHEAT oven to 350 degrees. In large bowl, combine apples, pecans, and rum. In separate bowl, mix together flour, baking powder, and salt. In a mixing bowl, beat eggs with electric mixer for 3 minutes adding in sugar and vanilla. Slowly add flour mixture to egg mixture, mixing on low speed. Now fold in pecans and apples. Pour batter into a greased 8-inch square pan and bake 25 minutes at 350 degrees, or until top is bubbly and golden brown. Yields 9 servings.

  Best Banana Bread Ever

  ⅔ cup sugar

  ½ cup soft shortening

  2 eggs

  3 Tbsp. buttermilk

  1 cup mashed banana

  2 cups flour

  1 tsp. baking powder

  ½ tsp. baking soda

  ½ tsp. salt

  ½ cup chopped nuts

  PREHEAT oven to 350 degrees. Mix together sugar, shortening, and eggs. Stir in buttermilk and banana. Sift together flour, baking powder, baking soda, and salt and stir in. Mix in nuts. Pour into well-greased 9-by-5-inch loaf pan. Let stand 20 minutes. Bake at 350 degrees for 50 to 60 minutes. Yields 1 loaf.

  Haley’s Pork Tenderloin

  1 lb. pork tenderloin cutlets (4)

  2 eggs, beaten

  Bread crumbs, fine, about 1 cup

  Oil for frying

  8 slices bacon, crumbled

  2 Tbsp. butter

  1 medium onion, chopped

  1 can mushrooms (4 oz.)

  1 Tbsp. oregano

  1 cup beef broth

  Dip pork cutlets into eggs and then into bread crumbs. Heat oil in skillet and fry cutlets on both sides until brown. Remove from pan and place in a baking dish. Fry bacon until crisp, crumble, and set aside. Melt butter in fry pan, then add bacon, chopped onion, mushrooms, and oregano. Sauté for 2 minutes, then pour mixture on top of pork cutlets. Then pour beef broth over pork also. Bake at 350 degrees for 45 minutes. Yields 4 servings.

  TEA TIME TIPS FROM

  Laura Childs

  French Cottage Tea

  Turn your dining room or patio into a quaint and charming French cottage. Think creamy linen tablecloths and napkins, country crocks brimming with fresh flowers, and bunches of French lavender. Put on the music of Édith Piaf and you’re ready to go. Start your tea with lavender
scones served with jasmine white tea. Mushroom turnovers and Brie and tomato tea sandwiches would make fabulous savories. As would tea sandwiches of country French pâté or Gruyère cheese tarts. Be sure to add French cornichons as a garnish. For dessert serve chocolate-dipped strawberries or elegant French macarons that you buy at your favorite patisserie.

  Agatha Christie Tea

  Channel England’s mysterious moors and mysteries with an Agatha Christie tea. This calls for a traditional British theme, which means your guests should dress in their finest tweeds, hats, berets, jeweled stickpins, and sensible shoes. Forget the delicate china; this tea calls for hearty crockery, pewter candleholders, and a stack of well-read Agatha Christie novels. Start with cream scones and Devonshire cream or buttermilk scones with lemon curd. Serve a hearty English breakfast tea. Serve smoked salmon and cream cheese on brown bread, or sliced ham with mustard on a hearty country bread. Perhaps a Victorian sponge cake for dessert. If you’re a die-hard Agatha Christie fan, perhaps an Agatha Christie trivia contest?

  Pretty in Pink Tea

  If you’re having a princess party, bridal shower, or Mother’s Day tea, why not do it up in pink? We’re talking bold-pink tablecloths, napkins, flowers (pink tea roses would be fabulous), candles, and even pink china if you have it. Start with cherry scones and Devonshire cream along with a hearty and slightly malty Assam tea. Crab salad tea sandwiches would be delicious, as would traditional cucumber and cream cheese sandwiches. A red pepper and onion quiche would make a delicious entrée. For dessert serve strawberry shortcake. Oh, and you can always up the ante by serving pink champagne!

  Crystal Tea

  Pull out all your best crystal—crystal stemware, crystal plates, crystal glasses—and set it up beautifully on a white tablecloth. Decorate with white tapers in crystal candleholders and white flowers in crystal vases. For a first course in this elegant tea start with cranberry-orange scones with Devonshire cream and a lovely Darjeeling tea. Your savories might include deviled eggs with asparagus tips, smoked salmon mousse on rye bread, chicken salad on sweet Hawaiian rolls, or classic cucumber and cream cheese sandwiches. Oh, you want dessert? How about a sinfully rich coconut cake?

  Under the Tuscan Sun Tea

  Ladies, grab your red-checkered tablecloths, then decorate your table with Italian pottery, bottles of olive oil, baskets of grapes, breadsticks in pots, and crocks filled with fabulous sunflowers. Start with savory cheese or pistachio scones and serve a classic black tea or an herbal tea flavored with anise. Your first course might be baked mozzarella bites, then on to cream cheese and sun-dried tomato tea sandwiches or mortadella and cheese sandwiches. Small pieces of lasagna would be a fabulous entrée, and glasses of pinot grigio would not be out of the question. Wow your guests with a classic Italian dessert like tiramisu or Italian gelato, and don’t forget to put on an Italian opera.

  Family Reunion Tea

  Get the gang together, but instead of having a barbecue, make it an outdoor tea. Set up your patio or picnic table with baskets of summer fruit, mason jars full of flowers, and gallons of sweet tea or iced tea. Make place cards using little pictures of all your gang. Start your tea off right with deviled eggs and buttermilk scones. Your tea sandwiches might include turkey and Gouda cheese on hearty potato bread, Cubano sandwiches of hot pork and melted Swiss cheese, or biscuits with ham and apricot mustard. For a heartier entrée consider lobster rolls. Dessert might be ginger cake or blueberry crumb cake. While everyone’s busy getting reacquainted, get a jug of sun tea brewing. And for tea-totalers, don’t forget the mint lemonade.

  TEA RESOURCES

  TEA MAGAZINES AND PUBLICATIONS

  Tea Time—A luscious magazine profiling tea and tea lore. Filled with glossy photos and wonderful recipes. (teatimemagazine.com)

  Southern Lady—From the publishers of Tea Time with a focus on people and places in the South as well as wonderful teatime recipes. (southernladymagazine.com)

  The Tea House Times—Go to theteahousetimes.com for subscription information and dozens of links to tea shops, purveyors of tea, gift shops, and tea events.

  Victoria—Articles and pictorials on homes, home design, gardens, and tea. (victoriamag.com)

  Texas Tea & Travel—Highlighting Texas and other Southern tea rooms, tea events, and fun travel. (teaintexas.com)

  Fresh Cup Magazine—For tea and coffee professionals. (freshcup.com)

  Tea & Coffee—Trade journal for the tea and coffee industry. (teaandcoffee.net)

  Bruce Richardson—This author has written several definitive books on tea. (store.elmwoodinn.com)

  Jane Pettigrew—This author has written thirteen books on the varied aspects of tea and its history and culture. (janepettigrew.com/books)

  A Tea Reader—By Katrina Avila Munichiello, an anthology of tea stories and reflections.

  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 at bigelowtea.com.

  Table Rock Tea Company—This Pickens, South Carolina, plantation is growing premium whole leaf tea. (tablerocktea.com)

  The Great Mississippi Tea Company—Up-and-coming Mississippi tea farm about ready to go into production. (greatmsteacompany.com)

  Sakuma Brothers Farm—This tea garden just outside Burlington, Washington, has been growing white and green tea for over twenty years. (sakumabros.com)

  Big Island Tea—Organic artisan tea from Hawaii. (bigislandtea.com)

  Mauna Kea Tea—Organic green and oolong tea from Hawaii’s Big Island. (maunakeatea.com)

  Onomea Tea—Nine-acre tea estate near Hilo, Hawaii. (onotea.com)

  Minto Island Growers—Handpicked, small-batch crafted teas grown in Oregon. (mintogrowers.com)

  Virginia First Tea Farm—Matcha tea and natural tea soaps and cleansers. (virginiafirstteafarm.com)

  Blue Dreams USA—Located near Frederick, Maryland, this farm grows tea, roses, and lavender. (bluedreamsusa.com)

  TEA WEBSITES AND INTERESTING BLOGS

  Destinationtea.com—State-by-state directory of afternoon tea venues.

  Teamap.com—Directory of hundreds of tea shops in the U.S. and Canada.

  Afternoontea.co.uk—Guide to tea rooms in the U.K.

  Teacottagemysteries.com—Wonderful website with tea lore, mystery reviews, recipes, and home and garden.

  Cookingwithideas.typepad.com—Recipes and book reviews for the bibliochef.

  Seedrack.com—Order Camellia sinensis seeds and grow your own tea!

  Jennybakes.com—Fabulous recipes from a real make-it-from-scratch baker.

  Cozyupwithkathy.blogspot.com—Cozy mystery reviews.

  Southernwritersmagazine.com—Inspiration, writing advice, and author interviews of Southern writers.

  Thedailytea.com—Formerly Tea Magazine, this online publication is filled with tea news, recipes, inspiration, and tea travel.

  Allteapots.com—Teapots from around the world.

  Fireflyspirits.com—South Carolina purveyors of Sweet Tea Vodka.

  Teasquared.blogspot.com—Fun, well-written blog about tea, tea shops, and tea musings.

  Relevanttealeaf.blogspot.com—All about tea.

  Stephcupoftea.blogspot.com—Blog on tea, food, and inspiration.

  Teawithfriends.blogspot.com—Lovely blog on tea, friendship, and tea accoutrements.

  Bellaonline.com/site/tea—Features and forums on tea.

  Napkinfoldingguide.com—Photo illustrations of twenty-seven different (and sometimes elaborate) napkin folds.

  Worldteaexpo.com—This premier business-to-business trade show features more than three hundred tea suppliers, vendors, and tea innovators.

  Fatcatscones.com—Frozen ready-to-bake scones.

  Kingarthurflour.com of the best flours for baking. This is what many professional pa
stry chefs use.

  Californiateahouse.com—Order Machu’s Blend, a special herbal tea for dogs that promotes healthy skin, lowers stress, and aids digestion.

  Vintageteaworks.com—This company offers six unique wine-flavored tea blends that celebrate wine and respect the tea.

  Auntannie.com—Crafting site that will teach you how to make your own petal envelopes, pillow boxes, gift bags, etc.

  Victorianhousescones.com—Scone, biscuit, and cookie mixes for both retail and wholesale orders. Plus baking and scone-making tips.

  Englishteastore.com—Buy a jar of English Double Devon Cream here as well as British foods and candies.

  Stickyfingersbakeries.com—Scone mixes and English curds.

  Teasipperssociety.com—Join this international tea community of sippers, growers, and educators. A terrific newsletter!

  Melhadtea.com—Adventures of a traveling tea sommelier.

  PURVEYORS OF FINE TEA

  Plumdeluxe.com

  Globalteamart.com

  Adagio.com

  Elmwoodinn.com

  Capitalteas.com

  Newbyteas.com/us

  Harney.com

  Stashtea.com

  Serendipitea.com

  Marktwendell.com

  Republicoftea.com

  Teazaanti.com

  Bigelowtea.com

  Celestialseasonings.com

  Goldenmoontea.com

  Uptontea.com

  Svtea.com (Simpson & Vail)

  Gracetea.com

  Davidstea.com

  VISITING CHARLESTON

  Charleston.com—Travel and hotel guide.

  Charlestoncvb.com—The official Charleston convention and visitors bureau.

 

‹ Prev