HIGH-TEA COCKTAIL
Provided by Food Network Kitchen
Categories beverage
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Toast the cardamom pods in a saucepan over medium heat, stirring constantly, until fragrant, about 1 minute. Add 3 cups water, the sugar and ginger and bring to a boil. Reduce the heat and simmer until the mixture is reduced to 2 cups, about 10 minutes.
- Strain the syrup into a glass measuring cup; if you have less than 2 cups syrup, add hot water. Add the tea bags and steep, about 3 minutes. Discard the bags and cool the syrup to room temperature (don't squeeze the bags or the syrup will taste tannic).
- Combine the syrup, gin, vermouth and bitters in a large cocktail shaker with ice. Shake until frothy, about 15 seconds, then pour into a pitcher filled with ice. Garnish with orange and/or lemon twists.
ENGLISH TEA MUFFINS
Make and share this English Tea Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Grease muffin cups or use paper liners.
- Mix flour, baking powder, salt and cinnamon in a small bowl. Beat butter and sugar in a large bowl with a wooden spoon or electric mixer. Beat in egg. Add flour mixture to egg mixture about one third at a time, alternating with milk and ending with flour. Stir just until blended. Fold in raisins.
- Mix topping ingredients in a small bowl. Scoop batter into muffin cups and sprinkle with topping. Bake about 20 minutes or until springy to the touch in the center.
Nutrition Facts : Calories 289.5, Fat 10.7, SaturatedFat 5.6, Cholesterol 40.8, Sodium 232.7, Carbohydrate 46.2, Fiber 1.2, Sugar 26.9, Protein 3.9
ENGLISH HIGH TEA PRESERVED GINGER DRIZZLE CAKE
If you like ginger & especially ginger cakes, this is the one for you! This is the most moist and delectable ginger cake I have ever tasted! An old friend of my Mum's gave the recipe to her and she passed it on to me - it is a bit like Chinese Whispers, much changed and adapted since my Mum's friend scibbled it on the back of a napkin over 20 years ago, but still a firm favourite! It is the definitive style of a typical English High Tea Cake........get out your prettiest cake stand and your best Tea Set. At Easter time, I often cyrstalise some violets from the garden and decorate the cake with them, it looks wonderful & very spring like! NB: The size of the tin is VERY important in order to achieve a deep, moist cake.
Provided by French Tart
Categories Dessert
Time 1h10m
Yield 1 Ginger Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
- Pre-heat the oven to gas mark 180C/350F/gas4.
- First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly - the paper should come up 1 inch above the edge.
- To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
- Cool briefly & stir in the milk.
- Beat the eggs into the mixture & add the chopped stem ginger - mix well.
- Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
- Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
- Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
- Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
- Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
- For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream - you might not need all the lemon juice.
- Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
- Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
- If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.
Nutrition Facts : Calories 373.3, Fat 15, SaturatedFat 9.1, Cholesterol 72.6, Sodium 500.4, Carbohydrate 56.9, Fiber 0.8, Sugar 33.8, Protein 4.1
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- Start with Finger Sandwiches. Afternoon tea sandwiches are traditionally finger sandwiches cut into rectangular fingers or more often now, into triangles and always with the crusts removed as this was always deemed more dainty and genteel.
- Smoked Salmon and Cream Cheese Finger Sandwich. Wafer thin slices of smoked salmon are always considered sophisticated when used as a finger sandwich on a traditional Afternoon Tea and these delicate sandwiches are that indeed.
- Classic British Scones. Whether you pronounce it as “scone” or “scon”, no afternoon tea is complete without British scones as they are standard fare on an Afternoon Tea.
- After the Scones, Tarts and Cakes. Once the scones are eaten, it is time for tarts and cakes on the top tier of the cake stand. The pastries or cakes are usually miniatures, dainty and often eaten in just two bites.
- Victoria Sponge Cake. Another stalwart of the classic tea is the light and airy Victoria sponge cake with its layers set with whipped cream and strawberry jam.
- Traditional British Fruit Cake. Thanks to its tea-soaked fruit and dash of brandy, this cake is a delight on an afternoon tea. It is served with nothing, just the way it is but perhaps, with another cup of tea.
- Modern Additions. Fashions change and much as we cling to the traditions, occasionally it's time to add in some new ideas. Cheesecake is not particularly British but has been adopted and can now sometimes be found on an afternoon tea.
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