Download e-book for kindle: Afternoon Tea: A Timeless Tradition by Muriel Moffat

By Muriel Moffat

ISBN-10: 1771000538

ISBN-13: 9781771000536

A tasty peek on the culture of afternoon tea on the Fairmont Empress lodge -- and the enthralling background of taking tea.

Muriel Moffat has been sipping tea at Victoria's storied Empress inn for 60 years -- and sharing all these wonderful cups with 4 generations of Moffats. whilst she poured her love of all issues tea right into a darling little ebook, it quickly grew to become a bestseller, with 30,000 copies offered from the cabinets of the Empress present store in precisely 5 years.

Beautifully redesigned and prepared for its e-book alternate debut, Afternoon Tea deals a peek behind the scenes on the superb inn, the place afternoon tea has been eager about beauty and connoisseur indulgence on account that 1908. integrated are numerous well-loved recipes from the Tea foyer, which has hosted the likes of Queen Elizabeth II, Rudyard Kipling and Shirley Temple.

This fascinating booklet is usually a chatty and vibrant historical past of tea and the numerous rituals surrounding it, guaranteed to entertain the beginner and fanatic alike. Steeped in a love of traditions, Ms. Moffat's loved booklet celebrates a littleknown ritual that can simply be the root of every little thing worthwhile -- kinfolk, neighbors and, in fact, tea."

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6 Place rings on heated griddle and pour in ¾ cup of batter. 7 Cook until bubbles form and the top is dry. 8 Remove rings and turn the crumpet over to brown. Makes 2 dozen, and leftovers can be toasted! indd 43 12/04/12 9:17 AM { } M aid s o f H o n o u r Pastry 1 cup pastry flour Filling ½ cup sugar ¼ tsp. ) 2 tsp. almond essence icing ½ cup icing sugar 1 tsp. almond essence 2 tsp. water glacé cherries 2 tbsp. ground almonds raspberry jam pa s t r y 1 Preheat oven to 325°F. 2 Mix flour and salt together and cut in butter until mixture resembles fine crumbs.

Celery salt salt & pepper to taste sliced baguette of your choice 1 Squeeze shrimp well to remove liquid. 2 Take half the shrimp and purée to a smooth paste in a food processor. 3 Take other half of shrimp and chop coarsely. 4 Add remaining ingredients and mix well. 5 Season to taste. 6 Use large piping tip to pipe mousse onto baguette. 7 Garnish with finely diced fruit or herbs. indd 36 12/04/12 9:17 AM { } C u c u mb e r Sa n d w i c h 2 tsp. butter 2 tsp. mayonnaise * pinch of horseradish (optional) 2 slices white bread 3 English cucumbers (peeled and thinly sliced) salt & pepper to taste 1 Spread the butter and mayonnaise on both slices of bread.

Salt ½ lb. butter peel of 4 lemons 1 packet of gelatin 1 tbsp. cold water 1 Combine egg yolks, sugar and lemon juice in heavybottomed saucepan. 2 Stir mixture over medium heat until almost to a boil. 3 Add remaining ingredients and stir well. 4 Blend gelatin in cold water and dissolve over low heat. 5 Add to hot mixture. 6 Stir and strain. Makes 40 servings Lemon curd is a very English tradition, which can be served warm or cold on scones or toast or used as a filling for tarts or cakes. indd 47 12/04/12 9:17 AM { C l o t t e d C r e am } 2 gallons of milk from a Jersey or Guernsey cow (the milk from these cows has a higher butterfat content and makes the best cream) 1 Let the milk stand overnight in a large metal pan.

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Afternoon Tea: A Timeless Tradition by Muriel Moffat

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