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Welcome to the Tea Parlour

Your Resource for Tea : Back to the Tea Parlour
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Tea Menus for Different Tea Themes
Recipes for the Tea Menus
Books on Tea History, Etiquette and Teapots
Tea Links to brush up on your knowledge
Tea menus by Corporate Pastry Chef, Renee Shelton.

Accompaniments
Try these recipes for your next tea gathering.

Lemon Curd
This traditional curd is cooked in a bowl set over simmering water. Using a stainless steel whip instead of a wooden spoon gives it a lighter texture when done. You can substitute finely chopped lemon peel for the grated if you prefer that texture.

4 eggs, large
1 c sugar
1/2 c freshly squeezed lemon juice
1/4 c unsalted butter
2 T lemon peel, grated

Beat eggs to break up yolks, then add all ingredients to the eggs. Place in a large stainless steel bowl set over simmering water and using a large wooden spoon, stir until thickened. Mixture will be very hot when done, and thickened, and when tested, will leave a clean path on the back of the wooden spoon.. Transfer to a shallow container and allow to cool before placing in the cooler. Use within a week.

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Homeade Scone Cream
If Devonshire is not available, this cream makes a nice substitute for a topping for scones and tea breads.

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Raspberry or Blackberry Preserves
You can use raspberries or blackberries for this recipe.

2 to 2 1/2 pounds fresh ripe raspberries or blackberries
3 c sugar
2 T freshly squeezed lemon juice

The night before cooking, place berries and sugar in a bowl, alternating with layers of berries and sugar, and cover. Let these macerate at room temperature overnight. Next day, add all ingredients including fresh lemon juice to a heavy saucepan and bring to a boil. Lower heat to medium, but keeping it at a slow boil, continue to cook until the jam reaches the desired jelling point. Skim throughout the cooking process. When done place in jars. Process or use with a week.

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Lemon Marmalade
Add in as much lemon juice and grated peel as you prefer.

6 lemons: wash then grate all the peel and reserve, juice them and strain juice and reserve, then soak remaining shells in water set in the refrigerator overnight.

3 c sugar
1 3/4 water

Boil the lemons in their soaking water until very tender, about 45 minutes. Drain and cut into very thin strips that are about an inch in length.

Make the syrup: boil the water and sugar for 10 minutes. Add in the cut strips of lemon and boil until clear, about 15 minutes. Remove the strips with a slotted spoon or skimmer and reserve. Then add as much of the reserved lemon juice and reserved grated lemon peel as desired. Return to boil and boil until thickened. Add in all of the removed cut and cooked lemon strips and continue to cook for about 10 minutes. Place in jars. Process.

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Tea Drinkers Rave Best Tea Ever Mighty Leaf Tea

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Copyright © 2005-2010 Renee Shelton.
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