Tea Travels!...An Apple A Day
by Ellen Easton & Reva Paul ©2005-6 All Rights Reserved
Autumn is apple season. As a strong advocate for embracing natures natural bounty, the versatility of the apple lends itself to the pleasures of tea time.
An apple a day keeps the doctor away or an apple for the teacher can be fun when incorporated into your afternoon tea menu.
APPLE BUTTER
2 1/2 cups dry apple cider
1 3/4 pounds Golden Delicious apples
1/2 pound Granny Smith apples
Grated zest & juice of 1/3 orange
Grated zest & juice of 1/2 Lemon (Mylar, if available)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Sugar (1 1/2 cups per 2 1/2 cups of apple pulp)
Peel, core and slice apples.
In a large saucepan, place apple cider. Bring to a rapid boil. Keep boiling until reduced by 1/3. Add sliced apples to the pan. If needed, add water to just cover the apples. Half cover the top of the saucepan and simmer, gently stir and crush the pulp until the apples are pulpy, soft in the reduced liquid. If pulp remains lumpy, remove and process to a crude puree. Measure the crude puree and return to the sauce pan.
Now add 1 1/2 cups of sugar for every 2 1/2 cups of apple puree. Mix in the lemon and orange zests and juices, cinnamon and cloves.
Gently cook until the sugar has dissolved. While stirring frequently, continue to simmer until the majority of the liquid is gone. When a sliding spoon leaves an indent across the top, the mixture is ready.
Place apple mixture into a clean, room temperature jar. Refrigerate. Once reopened, the shelf life is 3 to 4 days. Yield: 2 to 3 small jars. Serve with scones or toast points.
APPLE BISCUIT SCONES
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup of unsweeted, no salt butter, chilled
2 apples, peeled, cored, sliced and diced
1/2 cup sugar
1/3 cup golden raisins
1 egg, beaten
1 tablespoon granulated Brown sugar
Grease a cookie sheet. Preheat oven to 350 degrees(F).
In a large dry bowl, sift flour and baking powder together. Cut in small pieces of the chilled butter, until it resembles crumbs. Stir in diced apples, sugar and golden raisins. Stir in beaten egg until dough is soft. If the batter appears too soft, slowly add 1/4 cup of flour at a time until dough reaches desired consistency.
Place amount of dough on cookie sheet to fit desired scone size. Sprinkle brown sugar on the top of each scone. Bake until risen and golden brown. Approx.8 -15 minutes depending on size. Cool and serve with apple butter.
APPLE- BOURSIN CHEESE OPEN FACE FINGERS
1 eating apple, peeled, cored, into 12 thin slices
1/4 cup Boursin cheese
juice of one lemon
4 slices of walnut-raisin bread
Dip each apple slice into the juice of the lemon. Soak for 1 minute. Remove apples and set aside. Remove the crusts from the bread. Cut each slice into three strips. Spread the Boursin cheese on the top of the bread. Place the apple slices on the top of the cheese. Serves: 12
APPLE TEA TODDY
8 tablespoons of apple puree (see above or store bought)
1 pint of decanted, pre-brewed black tea of choice
2 tablespoons Sugar or Honey
2 thimbles of Cognac {optional}
In a large sauce pan, combine the apple puree and the decanted tea. Bring to a boil. Add sugar or honey until dissolved. Add liquor, if desired. Serves: 4
WISHING YOU HAPPY TEA TRAVELS!
About the Author:
Ellen Easton, author of TEA TRAVELS(TM), TEA PARTIES and Good $ense For $uccess(TM) published by RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256: (212) 722-7981,is a consultant and designer of related products, to the hotel, food
service ,special event and retail industries. She is also available for speaking engagements. Please
contact her for more information.
TEA TRAVELS ; Tea is the Luxury Everyone Can Afford! ; Wishing You HAPPY TEA TRAVELS! & RED WAGON PRESS are the trademarked and/or copyrighted property of Ellen Easton. All Rights Reserved. All writing submissions and proposals are subject to Creative Property-Terms and Conditions. All Rights Reserved. No part of these materials or photographs may be reproduced or utilized in any form, by any means now known or yet to be invented, electronic or mechanical including photocopying, recording or by any information or retrieval system, or otherwise, without written permission from Ellen Easton / RED WAGON PRESS (212) 722-7981.
More of Ellen's Articles:
An Autumn Tea
Brewing Your Tea
Planning a Tea Menu
FAQ About Afternoon Tea
A Spring Tea Menu
Tea and Silver
Tea at the Holidays
Understanding Tea Time Service
The Afternoon Tea Gown
The History of Chocolate
A Summer Rose Tea
Etiquette Faux Pas
