Tea

back to the Kitchen

 

Introduction

In keeping with the English ancestry of both the Harrington and Abbott families, this household observes afternoon tea at 4:45pm.

The recipes and suggestions below will give you ideas as to what you might expect.

Traditional Tea Sandwiches

  • Cucumber, Tomato & Creme Cheese Sandwich
  • Egg Salad Sandwich
  • Goat Cheese and Watercress Sandwich

How to make genuine Devonshire or Clotted Cream.

  • In winter, let fresh, unpasteurized cream stand 12 hours, (in summer, about 6 hours) in a heat-proof dish. Then put the cream on to a low heat – the lower the heat the better. It must never boil, as this will coagulate the albumen and ruin everything.
  • When small rings or undulations form on the surface, the cream is sufficiently scalded. Remove at once from heat and store in a cold place at least 12 hours.
  • Skim the thick, clotted cream and serve it very cold as a garnish for berries, or spread on scones and top with jam.

Mock Devonshire Cream

  • 3 oz cream cheese, softened
  • 1/2 Tbl sugar
  • dash salt
  • 1/4 to 1/3 cup whipping cream
  • 1/4 tsp vanilla extract (optional)

In a medium-sized bowl, beat the cream cheese on high speed of an electric mixer until smooth. Add the sugar and salt. Gradually add the whipping cream and continue beating until mixture is stiff. Store in refrigerator.

Lemon Tea Bread

  • 1/2 c. butter 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 1/2 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • grated rind of 1 lemon
  • juice of 1 lemon
  • 1/2 cup confectioner’s sugar (powdered sugar)

Cream butter and sugar.

Add eggs one at a time.

Add dry ingredients alternately with the milk.

Add the lemon rind.

Bake in a greased and floured 9″ x 5″ loaf pan at 350 degrees for 45 minutes – but check that the inside has cooked before removing from the oven – I ended up cooking it for about an hour.

Mix the lemon juice and sugar in a small pan. Heat slightly. As soon as the cake comes out of the oven, slowly spoon over topping until all is absorbed. Cool in pan.

Raisin Scones

Mix together:

  • 3 cups flour
  • 1/4 cup sugar
  • 2 Tablespoons baking powder

Chill dry mixture and cut in:

  • 6 Tablespoons butter

Chil mixture again and stir in:

  • 3/4 cup raisins
  • 1 cup milk

Either roll dough to 1″ thick and cut out scones, or pull rough balls of dough from bowl and shape loosely.
Bake at 400deg F for 12-15 minutes.
Makes 1 dozen.

Buttermilk Scones

  • 3 cups flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 12 tablespoons butter
  • 1 cup buttermilk
  • 3/4 cup currants
  • 1 teaspoon orange rind — grated (zest only)
  • 1 tablespoon heavy cream
  • 1/4 teaspoon cinnamon
  • 2 tablespoons sugar

PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and aerate. Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2-inch thick.

TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot.

Buttermilk Scones II

  • 1 1/2 cups all-purpose flour
  • 2 Tbl sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbl cold butter (3/4 of a stick) cut into small pieces
  • 1/2 cup buttermilk
  • 2 Tbl sweet milk

Sift together flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add butter pieces to dry ingredients. Using a pastry blender or two dinner knives, cut butter into flour until the mixture takes on the size of small peas. Make a well in the center of mixture. Pour buttermilk into the well. Using a fork, pull the mixture into the buttermilk to form a soft dough. Turn out dough onto a floured surface. Knead gently. Cut into shapes using biscuit cutter or heart-shaped cookie cutter. Brush tops with sweet milk and bake at 425 for 12 min or until lightly browned. Yield: 8 scones, approx. 2 1/2″ in diameter Recipe can be doubled.

Variations:

1) Sprinkle tops with cinnamon sugar after brusing with milk

2) Add 1/2 tsp grated orange peel to dry ingredients.

3) Add 6 Tbl currants to dry ingredients.

Simple Scones

  • 2 cups self-raising flour, sifted
  • 1/4 teaspoon salt
  • 60g butter, chopped
  • 1 cup milk

Preheat oven to 200 degrees Celsius/390 degrees Fahrenheit.

Sift flour and salt into a large bowl.

Rub butter into flour/salt mixture with fingertips.

Add milk to mixture gradually to form a moist but not sticky dough. You may not need the whole cup of milk.

Knead the dough on a floured surface.

Using a rolling pin roll dough out to 2cm thick. Use scone cutter to cut scones. Lay scones with sides touching on a lined or greased tray.

OR Roll 12 equal amounts of dough into roughly shaped balls. Flatten slightly when placing scones side by side on a lined or greased tray.

Glaze tops of scone with a little milk.

Bake for 12-15 minutes, until risen and golden on top.

OLD STONE HOUSE B&B SCONES (IRELAND)

  • 2 1/2 c. flour
  • 1/2 tsp. salt
  • 2 Tbsp. butter
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 c. raisins
  • 7/8 c. milk

Mix flour and salt in a bowl. Rub in the butter with your fingers or a pastry blender. Add the sugar, baking powder, and raisins and mix together well. Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times).

Roll out to approximately 3/4 inch thickness and cut using a circular cookie cutter.

Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar. Bake for 15 to 20 minutes in preheated 400º oven. When done transfer to a wire rack to cool.

English Shortbread Cookies

  • 3/4 cup butter (room temperature) (NOT margarine)
  • 1/4 C. sugar
  • 2 C. all-purpose flour (not quite 2 cups because it makes it too dry) If dough is crumbly add 1-2 teaspoons butter.

Roll dough 1/2 inch thick on lightly floured surface.

Cut out with cookie cutters the shape you want them to be.

Put on ungreased cookie sheet (spread out, donÂ’t put close together)

Bake 20 minutes at 350 degrees

Cool then take out of pan.

Makes: 2 dozen cookies

Lemon Curd

3 to 4 tablespoons lemon zest (rind)*

1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**

1 1/2 cups granulated sugar

6 tablespoons salted butter, cut into pieces

3 eggs, lightly beaten

* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them.

** Do not use the bottled lemon juice – only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.

Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.

Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.

Variation:  For a Lime Curd, substitute lime zest and lime juice for the lemon zest and juice.

Storing Lemon Curd: 

Cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface).

Store in refrigerator for up to 4 weeks or store in the freezer for one year.

Lemon Bars Deluxe

Crust:

  • 1-3/4 cups all-purpose flour 
  • 2/3 cup powdered (confectioner’s) sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • Extra softened butter for greasing pan

Preheat oven to 350 degrees F. Adjust oven rack to middle position. Lightly butter a 13- x 9-inch baking dish and line with parchment or wax paper allowing edges to come over the sides.

Pulse flour, powdered sugar, cornstarch, and salt in food processor. Add butter and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into prepared baking pan and press firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake until golden brown, about 20 to 30 minutes; remove from oven and let cool slightly. After crust is finished baking, reduce oven temperature to 325 degrees.

Lemon Filling:

  • 4 large eggs, beaten lightly
  • 1-1/3 cups granulated sugar
  • 3 tablespoons all-purpose flour 
  • 2 teaspoons finely grated lemon zest (from two large lemons)
  • 2/3 cup fresh lemon juice, strained
  • 1/3 cup whole milk
  • 1/8 teaspoon salt
  • Extra powdered or confectioners’ sugar to decorate finished bars

While crust is baking, make the Lemon Filling:  In a medium bowl, whisk eggs, sugar, and flour; stir in lemon zest, lemon juice, milk, and salt to blend well. Pour mixture onto the pan on top of the warm crust.

NOTE: You may set prepared Lemon Filling aside until crust is finished baking. When ready to pour on warm crust, re-blend Lemon Filling mixture and pour into the warm crust.

Bake for 20 minutes, or until the filling feels firm when touched lightly. Transfer the pan to a wire rack and cool for 30 minutes. Grasp the parchment and carefully lift the bars onto a cutting board. Cut into serving size squares or bars, wiping your knife clean between cuts if necessary. Sieve powdered or confectioners’ sugar over bars and serve. NOTE: The powdered sugar will start to be absorbed into the Lemon Filling after several hours, but it can be reapplied before serving.


Storage: 3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent dry

ing), or 3 months frozen.Yields about 2 dozen bars.