i hope everyone is having a very merry christmas and a happy new year...
i actually didn't because my husband doesn't celebrate christmas *gasp* and since he is total grinch he didn't even get me a christmas present, nor even say merry christmas to me... geez sometimes he is such a humbug it pisses me off really bad.....
anyways....back to the topic...
have any of you heard of high tea before??? it's when a group of people enjoy small snacks and sip tea in style... royals do it, especially the queen.. Contrary to popular belief... the traditions of afternoon tea was started by the French, not the english.... It began in the 17th century and was popular with the aristocrats, Kings and Queens... Marie Antoinette is a fan herself....
Back then there were only 2 meals, a hefty breakfast and a late heavy dinner.... and in between ladies would often go hungry.... so they hold off on the hunger by snacking....
After a while it became a mechanism for social gathering amongst the upper class...
The idea of afternoon tea is so closely tied to glamour ,royalty and elegance... and since this blog explores everything that is luxurious (hence the chandelier part of the candy and chandelier), i think it's appropriate to grace this topic in more detail...
Marie Antoinette having afternoon tea |
In order to achieve the full effect, some sacrifices must be made, and rules must be followed to achieve the perfect atmosphere of total elegance....
The Rules are:
1) dress appropriately.. if you are a lady think knee length dresses, chiffon blouses, cardigans, blazer.... definitely no jeans... shorts or mini skirts.. or anything too revealing... think of what Holly Golightly would wear if she was invited to afternoon tea... don't be afraid to wear your cocktail rings... your pearl necklaces and your scarves...or even wide brimmed hats...(but i only suggest the latter if you have high tea outdoors)
2)Have perfect dining etiquettes...
Besides the usual etiquette..(no burping, no chewing with your mouth open) there are additional rules to having high tea...
-the gentleman always pours the tea...
-never cross your legs
-unfold your napkin and put it on your lap, never put it back on the table
-don't leave the table if someone is still eating
-stir the tea using your spoon without clanking the sides of the cup
-put the teaspoon at the 6 o clock position and stir clockwise
-never dunk your snacks in the tea
-have tea first then add the sugar, and milk later
-never leave the teaspoon in the cup... leave it at the saucer
Now that the boring part is over,.. let's talk about the the fun stuff...
FOOODD!!!...
You can basically provide a number of teas... English breakfast, orange pekoe, jasmine, rose... you can even mix the teas together...... though it is unusual, you can have coffee or water as well.... , having smoothies, juices or alcohol kind of spoils the atmosphere...
1) It is important to have GOOD QUALITY, HOT, FRESH TEA... (who likes room temperature tea anyways, yuck)
2) The fancier the teaware the better.. if i could recommend one brand .. it'd be royal doulton/royal albert.... i really love the blue polka one...
isn't it SUPER PRETTY.. it looks cute without looking tacky....
3)it's important to have cute mini foods/ bite size pieces .... ie.. finger foods... having ribs/steak at a high tea is a big no no.. save that for dinner
The menu includes, and not limited to :
scones, cookies, eclairs, chocolate dipped strawberries, finger sandwhiches, macaroons, pecan tartlets, pastries and cakes..... creme brulees...think dainty food that appeal to the ladies.. (i;m drooling while writing this list)...
they are usually served with a 3 tiered desert plate like the picture above...how pretty...
(totallly unrelated but i wanted to get the royal albert 3 tiered plate in the polka blue) lol....
Make sure you serve fresh deserts... nothing stale or a day old...
If you haven't try having afternoon tea, i hope i've inspired you to try it at least once....
In vancouver, it would cost an average of $50 per session/ person.. however i think it would cost much less in indonesia..... try HARE AND HATTER... i couldn't not remember how much it was but i think it was below 100rb per person....
Or if you like to have a more intimate gathering.. why don't you try and have an afternoon tea session with your friends from the comfort of your own home??
To start you off i'll share with you some recipes i got from the bbc website....
http://www.bbcgoodfood.com/content/recipes/occasions/afternoon-tea/
todeloo
xoxo
CLASSIC SCONE WITH JAM AND CLOTTED CREAM
- Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
Jane says...
Scones are so quick to make that my mum would often emerge with a plateful before we'd even noticed she'd gone! I've borrowed her tip of using warm milk, and added a few tricks of my own for light scones that rise every time
Towering tall
For toweringly tall scones, always pat the dough out a bit thicker than you think you should. I say pat rather than knead because scones are essentially a sweet soda bread and, like other soda breads, will become tough when over-handled. Kick-start the scones' rise with a hot baking tray and don't leave the dough sitting around. If you like your scones with lots of juicy fruit, stir 85g plump sultanas into the mix at the same time as the sugar.
Know-how
Adding a squeeze of lemon juice to the milk sours it slightly, mimicking sharp-tasting buttermilk, often used in scones but sometimes tricky to find. The slightly acidic mix gives a boost to the raising agents in the flour and baking powder.