English Muffins
Purists insist that you should never slice open an English Muffin to toast it. Instead cut a sliver in the side and toast it whole. When done, poke butter in through the slit and savor the muffin with your morning cup of tea.
INGREDIENTS
¼ Cup Warm Water (110° F)
Pinch of Sugar
1 Envelope Active Dry Yeast
1 ½ Cups Warm Milk (110° F)
2 Tablespoons Unsalted Butter, Cut Into Bits & Softened
1 Tablespoon Honey
5 ¼ Cups Unbleached Flour
1 ¼ Teaspoons Salt
Cornmeal
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let stand until the yeast dissolves and becomes foamy (for about 10 minutes). Meanwhile, butter a large bowl. With an electric mixer combine the milk, butter and honey. Combine until the butter is almost melted. Stir in 2 ½ cups flour and the yeats mixture. Beat at high speed for 3 minutes or until well combined. Cover the dough with a tea towel and let it rise in a warm place, away from drafts, until it is doubled in volume, about 30 minutes. Butter a 4 quart mixing bowl and set aside. Stir the salt into the dough. With a wooden spoon, stir in enough of the remaining flour so the dough forms a ball. Turn the dough out onto a well floured surface. Knead the dough until it is smooth and elastic – about 8 to 10 minutes – adding enough of the remaining flour to keep the dough from sticking. Transfer the dough to the prepared bowl, turning it once to coat the top of the dough with butter.
Cover the dough with a tea towel and let it rest in a warm place, away from drafts, until it is doubled in volume (about 45 minutes). Punch the dough down and divide it in half. Sprinkle a bread board generously with the cornmeal. Place half of the dough on a board and sprinkle more cornmeal over the top of the dough. Gently roll the dough out into a ½ inch thick round. Cut out the English muffins with a floured 3 inch biscuit cutter. Repeat with the remaining dough. Arrange the dough rounds 2 inches apart on ungreased baking sheets. Knead, reroll, and cut the dough scraps once. Cover the muffins with a tea towel and let them rise in a warm place, away from drafts, until they are doubled in volume, about 30 minutes. Heat a lightly oiled nonstick griddle or skillet over medium high heat. Lift some of the dough rounds with a spatula onto the griddle. Cook for 2 minutes on each side, and then reduce heat to medium and cook, turning every few minutes, for about 13 to 18 minutes, until done in the center. Cool muffins on wire racks while you cook the remaining muffins. Serve with butter, jam or honey. Makes 10 to 12 muffins
Butter Sponge Cake
Serve this Butter Sponge Cake with a good quality Darjeeling tea.
INGREDIENTS
¾ Cup Softened Unsalted Butter
¾ Cup Sugar
3 Large Eggs
1 ½ Cups Unbleached Flour
1 Teaspoon Vanilla Extract
1 ½ Teaspoons Baking Powder
Raspberry Jam
Confectioners’ Sugar For Dusting
Preheat the oven to 350° F. Butter and flour an 8 inch round cake pan. In a medium sized bowl cream the butter and sugar, using an electric mixer, until light and fluffy. Add the eggs one at a time, adding 1 tablespoon of flour with each egg, and beating after each addition until well combined. Stir in the vanilla. Sift the remaining flour and the baking powder into a medium sized bowl. Stir the dry ingredients into the butter mixture until blended. Pour the batter into the prepared pan, spreading it evenly. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 5 minutes. Invert the cake onto the wire rack and let it cool completely. Using a serrated knife, cut the cake horizontally into two layers. Spread the raspberry jam over the bottom layer, and then top with the remaining layer. Place a doily over the cake and sift a dusting of confectioners’ sugar over the top. Remove the doily and serve. Serves 6
Scones With Jam & Cream
INGREDIENTS
2 Cups Unbleached Flour
¼ Cups Sugar
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/3 Cup Cold Unsalted Butter
Zest of 1 Lemon or Orange
1 Large Lightly Beaten Egg
1 Teaspoon Vanilla
½ Cup Heavy Whipping Cream
¼ Cup Jam or Preserves
Egg Mixture For Brushing Tops
1 Slightly Beaten Egg
1 Tablespoon Heavy Cream
Garnish
Devon Cream or Lightly Whipped Heavy Cream
Preheat the oven to 425° F and place the rack on the middle of the oven. Line the cookie sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Cut the butter into small pieces and mix with a pastry blender. If you don’t have a pastry blender you can use two knives. The mixture should look like coarse crumbs. Stir in the lemon or orange zest. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Combine, but do not over mix.
Transfer to a lightly floured surface and gently knead dough four or five times. Roll it into a ¾ inch thick round. Cut out the scones with a floured 2 inch cookie cutter. Arrange the scones on the parchment paper about 1 inch apart. Brush tops with egg mixture. Bake the scones for 12 to 15 minutes, until the tops are lightly golden and the bottom sound hollow when tapped. Serve the scones on a platter with the jam of your choosing and Devon cream or whipping cream on the side.
Herbed Cream Cheese Tea Sandwiches
INGREDIENTS
8 Ounces Softened Cream Cheese
½ Cup Chopped Fresh Herb Leaves: Parsley, Watercress, Basil
Chervil, Chives or Any Combination
1 Tablespoon Fresh Squeezed Lemon Juice
1/8 Teaspoon Hot Pepper Sauce
8 Slices White Bread With Crusts Removed
Paprika
In a medium mixing bowl, combine the cream cheese, herbs, lemon juice and hot pepper sauce. Spread about 2 tablespoons of the softened mixture on each slice of bread. Sprinkle with the paprika. Put the slices together to make 4 sandwiches. Using a serrated knife, cut them diagonally into quarters.
A Proper Cup Of Tea
I love a cup of tea in the afternoon. It is a nice break in the day and a nice pick-me-up. There are many variations on how to make a proper cup of tea. Here is my version.
INGREDIENTS
Tea Bag or Tea Leaves
Fresh Cold Water
Teapot
Tea Kettle
Porcelain Cup
Milk (Not Cream)
Tea Strainer
Sugar (Not Honey)
Make sure to purchase a good quality tea. A proper English tea is made with black tea. The tea can be either loose or in bags. A real tea snob wouldn’t even think of using bags, but you make the call. Please avoid the cheap boxed bags that can be found at the grocery store (sorry Lipton). It is a good idea to go to your local tea shop and scan the shelves for a nice high quality tea that is to your liking.
Purchase a good tea pot. This is important. Tea needs to be able to move around in the pot to develop the best taste. You won’t get a fine flavor by making your tea in a lonely cup. I like to use a nice English porcelain pot. They are more expensive, but worth it.
Use cold fresh water. Please do not use the water that has already been sitting it the tea kettle because your tea will taste stale. Make sure to put fresh cold water into the kettle. It is a good idea to use filtered water to avoid any contaminant that might spoil the taste of the tea. Make sure to boil the water. Bring the water to a rolling boil to make certain to get the water at the right temperature. I prefer a stove top kettle, but some people like to use an electric kettle.
Heat your teapot while the kettle is boiling. Run some hot water into the teapot and let it sit for a few minutes. Warming the teapot helps to keep the boiling water at the right temperature to brew your tea. It will keep your brewed tea much hotter for much longer.
Get your tea ready. Just before the water comes to a boil, pour the hot water out of the teapot and add your tea. If you are using tea leaves, spoon in a teaspoon for every cup. I like to add a “plus one for the pot.” Kind of like a pinch to grow on. You may want to use a tea ball to hold the loose tea. If you do use a tea ball be aware that the tea may taste slightly different than if it was loose in the pot as it won’t have much room to move around. This is important to develop a full flavor. If you are using tea bags then add two or three to the pot. If you like your tea stronger then use three bags.
Add the boiling water to the tea. Make sure that you are adding water to the tea. Do not add tea to the water. Leave the tea to steep for about five minutes as it needs time to unfurl its leaves and develop its flavor. If you like your tea stronger than let it steep a bit longer. It is a good idea to cover your teapot with either a tea towel or a tea cozy in order to keep it warm.
Pour the tea into your porcelain cup. Some people like to temper their cup with hot water before pouring their cup of tea (pour hot water into their cup, let it sit for a few minutes and pour it out). If you have used loose tea, rest a tea strainer on your cup to catch any leaves. It is best to serve the full pot of tea right away. If you don’t plan on drinking the whole pot right way and then remove the tea bags or tea ball so that the tea doesn’t get too strong and bitter.
Add milk and sugar if you like. Add these extras only after you have poured your tea. English tea is commonly served with milk but never cream. The fat content in cream is too rich for tea’s delicate taste. Some like to add sugar to their tea as well. Honey is never served in traditional English tea. I prefer to drink my tea with a splash of milk, but not sugar. If you like to drink your tea black, you may want to add a slice of lemon.
Smoked Salmon Tea Sandwiches
INGREDIENTS
16 Very Thin Slices White Bread
6 Tablespoons Softened Butter or Whipped Cream Cheese
6 Ounces Very Thinly Sliced Smoked Salmon
Lightly spread butter on each bread slice. Arrange salmon on buttered side of bread. Trim to fit. Top with another slice and trim crusts and cut each sandwich on the diagonal into quarters. Makes 32 Tea Sandwiches
English Cucumber Sandwiches
Totally English and are a necessity at an English Tea! Use a mandolin to make the thinnest cucumber slices.
INGREDIENTS
1 Seedless English Cucumber
½ Teaspoon Salt
5 Tablespoons Softened Butter
16 Very Thin Slices White Bread
32 Fresh Mint Leaves (optional)
Cut cucumber lengthwise in half and remove soft seed area in the center. Cut cucumber crosswise into paper thin slices. In colander set over bowl, toss cucumber and salt. Cover and refrigerate 30 minutes. Stir occasionally. Discard liquid in bowl. Pat cucumber slices dry with paper towels. Lightly spread butter on each bread slice. Arrange cucumber on 8 buttered slices. Place 1 mint leaf (if you are using the mint) in each corner of the bread. Top with the remaining bread slices. Trim the crusts and cut each sandwich on the diagonal into quarters. Makes 32 tea sandwiches
Date Nut Bread
Serve this Date Nut Bread with butter or cream cheese. You will love it!
INGREDIENTS
1 ½ Cups Chopped Pitted Dates
6 Tablespoons Butter – Cut Into Pieces
1 ¼ Cups Boiling Water
2 Cups Unbleached Flour
¾ Cups Sugar
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Large Lightly Beaten Egg
1 Cup Coarsely Chopped Walnuts
In a medium bowl, combine dates, butter and boiling water. Let stand until cool. Preheat the oven to 325° F and grease a 9×5 inch metal loaf pan. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Sir the egg into the cooled date mixture. Stir date mixture into the flour mixture just until the flour is moistened. Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes or until a toothpick comes out clean. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a rack. Makes 1 loaf (16 Slices)
Zucchini Bread
INGREDIENTS
1 ½ Cups Unbleached Flour
¾ Cups Sugar
2 ¼ Teaspoons Baking Powder
½ Teaspoon Cinnamon
½ Teaspoon Salt
1/3 Cup Olive Oil
2 Large Eggs
1 ½ Cups Shredded Zucchini
1 Teaspoon Vanilla
Preheat oven to 350° F. Grease an 8 ½ x 4 ½ inch metal loaf pan. In a large bowl mix together flour, sugar, baking powder, cinnamon and salt. In a medium bowl mix together oil, eggs and zucchini. Stir wet mixture into flour mixture just until flour is moistened. Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until toothpick comes out clean. Remove from oven and cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Makes 1 loaf – Approximately 12 slices
Guinness Chocolate Cake
Thank you Arthur Guinness!
INGREDIENTS
CAKE
1 Cup Guinness Stout
2 Cups Sugar
½ Cup Butter
2 Tablespoons Butter
½ Cup Cocoa
1 Cup Sour Cream
2 Large Eggs
2 Tablespoons Vanilla Extract
2 Cups Unbleached Flour
2 ½ Teaspoons Baking Soda
FROSTING
½ Cup Heavy Cream
8 Ounces Cream Cheese
1 Teaspoon Vanilla Extract
1 ¼ Cups Powdered Sugar
Preheat oven to 350° F. You will need a 9 inch cake pan. Grease and line with parchment paper. In a medium sized saucepan pour the Guinness and add ½ cup of butter. On medium-low heat until the butter is melted. Remove and whisk in the cocoa and sugar. Set aside. In medium sized bowl, beat the eggs, vanilla and sour cream until it is combined. Next add the sour cream mixture to the Guinness mixture in the saucepan. Finally, beat in the flour and baking soda. Pour the batter into the prepared cake pan and bake 50 to 60 minutes or until done (toothpick comes out clean). When done remove from oven and cool completely (in the pan) on a wire rack. Remove from pan and frost. Serves 8
Frosting: Beat the cream cheese, vanilla and powdered sugar together until creamy. Slowly add the heavy cream and beat until well combined. The frosting should be spreadable at this point.
