Plump port-drenched dates tucked into a buttery hazelnut crust make a delicious teatime sweet. Ideal for parties or simply as an afternoon treat, these festive tartlets are perfectly paired with a medium black tea that won’t overpower the subtle balance of flavors.Hazelnut and Fig TartletsMakes 12 tartlets1 1/2 cups chopped hazelnuts, toasted and divided2 1/3 … Continue reading Hazelnut & Fig Tartlets →

A favored sweet in Great Britain, Sticky Toffee Pudding is fantastically rich but relatively easy to prepare. A buttery drizzle of toffee sauce and a sprinkle of toasted pecans adds an over-the-top note of flavor to an already decadent dessert that is perfect for teatime or anytime at all.Sticky Toffee PuddingMakes 6 servings1 cup boiling … Continue reading Sticky Toffee Pudding →

The Adolphus’ Curried Chicken SaladMakes 3 1/2 cups2 1/2 cups grilled chicken breast, finely diced1/2 large Granny Smith apple, peeled and finely diced1/2 stalk celery, finely diced1 tablespoon finely diced yellow onion2 tablespoons cashews, roasted and chopped1 cup mayonnaise1/2 tablespoon curry powder1. Salt and ground black pepper, to taste.2. In a large bowl, combine the … Continue reading The Adolphus’ Curried Chicken Salad →

The surprising combination of smoked trout and roasted beets produces a teatime taste treat.Smoked Trout and Roasted Beet Tea SandwichesMakes 12 tea sandwiches4 large beets, scrubbed and trimmed1 (8-ounce) package cream cheese1/4 cup chopped chives, divided3 tablespoons fresh lemon juice1 tablespoon minced shallots1 loaf thin wheat bread, crusts removed1 (8-ounce) package smoked troutGarnish: beets, chopped … Continue reading Smoked Trout and Roasted Beet Tea Sandwiches →

Enjoy this refreshing treat with some iced tea on a warm, sunny day outdoors.Cucumber Melon SalataMakes 24 servings1/2 cup balsamic vinegar1 large English cucumber1 (2-pound) seedless watermelon1/4 cup ricotta salata, broken into chunks1 teaspoon salt1 teaspoon freshly ground black pepperGarnish: fresh basil1. In a small saucepan over low heat, simmer the balsamic vinegar until thick, … Continue reading Cucumber Melon Salata →

Tickle your taste buds with this cool, smooth frozen treat infused with black tea—ideal for a lazy summer afternoon outdoors.Vanilla-Caramel Ice CreamMakes about 2 quarts4 cups half-and-half1 cup sugar5 bags vanilla-caramel black tea*1/2 vanilla bean, split lengthwise and scraped, seeds reserved2 (12.25-ounce) jars prepared caramel topping, divided12 egg yolks1 (4-ounce) box chocolate dessert shells**Garnish: white … Continue reading Vanilla-Caramel Ice Cream →

Spun Sugar BowlsMakes 12 bowlsNonstick cooking spray1 1/4 cups sugar1/3 cup light corn syrup1/4 cup water1. Thoroughly spray a 12-cup muffin pan with cooking spray; set aside.2. In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, corn syrup, and water. Cook until the mixture registers between 310° and 320° on an instant-read candy … Continue reading Spun Sugar Bowls →

Strawberry-Lavender SconesMakes 12 scones2 1/2 cups sifted bread flour1/4 cup plus 1 tablespoon sugar1 1/2 tablespoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda 1/2 cup chopped fresh strawberries1/2 cup finely chopped toasted almond slivers1/2 cup plus 2 tablespoons heavy cream, divided2 teaspoons lavender2 1/2 tablespoons honey1. Preheat oven to 400°. Line a baking sheet with … Continue reading Strawberry & Lavender Scones →

Lemon CurdMakes 2 cups1/2 cup fresh lemon juice2 tablespoons lemon zest3 egg yolks1 1/2 cups sugar1/2 cup butter, cut into pieces1. In a double boiler over medium-high heat, whisk together lemon juice, lemon zest, and egg yolks. Add sugar and continue whisking for 8 to 10 minutes until lemon curd thickens slightly. Remove from heat, … Continue reading Recipe for Lemon Curd-Yum! →