Thursday, November 16, 2017
Last week we had a special event in the tea room where the theme was Tea and Fashions. Our guest speaker was April Thomas of Fashions Revisited. April shared her collection of 18th - 20th century antique clothing and discussed the different fashions of that time period. Preceding the program was an afternoon tea. This little plate of yumminess features the desserts that complemented the program. The chocolate jasmine green tea truffle represents a button while the cupcake was adorned with a creamy white bow atop chocolate ganache and the flouncy cookie dress inspires the future in fashion.
Sunday, November 12, 2017
We featured this perfectly delicious fall scone at a special event in the tea room. The beautiful fall color coupled with a unique flavor combination of curry, turmeric, and crystallized ginger pieces makes this a perfect scone to serve in the fall.
Curried Pumpkin and Ginger Scones
1 c. buttermilk
1/2 c. canned pumpkin
3 c. flour
5 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. curry powder
1/4 tsp. turmeric
1/2 c. cold butter, cut into small pieces
1/2 c. crystallized ginger, chopped into small pieces
Optional: 1 egg white, granulated sugar
In a small measuring cup, mix together buttermilk and canned pumpkin. Set aside. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and seasonings. Cut in the butter until coarse crumbs form. Add the crystallized ginger pieces. Combine the wet ingredients with the dry ingredients just until mixed. Do not over mix. Turn the dough onto a lightly floured surface and knead about 10 times. Divide the dough into 3 equal portions. Roll each portion into a small circle. Cut each circle into 6 equal pie-shaped pieces. Place pie shaped pieces on a parchment lined baking tray, with about an inch or so between each triangular scone. Optional: brush scones with egg white and sprinkle with granulated sugar before baking. Bake in preheated 425 degree oven for 13 - 15 minutes. Serve warm. Yield: 18 triangular scones.
We served these with sweet cream and lemon curd.
Monday, November 6, 2017
We recently celebrated a bridal shower at the tea room and the hostess requested party favors. Susanna suggested Roastmary, our original, best selling seasoning tied with a little lacy bow and informational brochure with recipes. Placed at each place setting, this was a perfect solution for the hostess, and something useful that everyone would be able to enjoy and savor.
Roastmary is a perfectly proportioned flavorful blend of salt, pepper, rosemary, and garlic. It is especially delicious on pork roast, grilled chicken, venison, roasted potatoes and garlic bread. Once tried, it is guaranteed to become a staple in your kitchen. We have shipped Roastmary to all 50 states and 14 countries!