Group active since Mon, Feb 13, 2012
Tea with Laura will be a site for all who love to give and go to tea parties. I would love for you to come join me for a cup of tea, chatter and lots of wonderful recipes for your next tea party, and don't forget your Hat. I can't wait, hugs and loves,Laura. See you at tea xoxox
Afternoon tea is a light meal typically eaten between 4 pm and 6 pm. Observance of the custom originated amongst the wealthy classes in England in the 1840s. Anna Maria Russell, Duchess of Bedford, is widely credited as transforming afternoon tea in England into a late-afternoon meal whilst visiting Belvoir Castle, though Charles II of England's wife Catherine of Braganza is often credited with introducing tea to the court upon her arrival in 1662. By the end of the nineteenth century, afternoon tea developed to its current form and was observed by both the upper and middle classes: "the table was laid ... there were the best things with a fat pink rose on the side of each cup; hearts of lettuce, thin bread and butter, and the crisp little cakes that had been baked in readiness that morning." [Jane Pettigrew, A Social History of Tea, 2001. London: The National Trust.]
Generally, afternoon tea was accompanied by luxury ingredient sandwiches (customarily cucumber, egg and cress, fish paste, ham, and smoked salmon), scones (with clotted cream and jam) and usually cakes and pastries (such as Battenberg cake, fruit cake or Victoria sponge). In hotels and tea shops the food is often served on a tiered stand; there may be no sandwiches, but bread or scones with butter or margarine and optional jam or other spread, or toast, muffins or crumpets.
High tea (also known as meat tea) is the evening meal or dinner of the working class, typically eaten between 5 pm and 7 pm.
High tea typically consists of a hot dish, followed by cakes and bread, butter and jam. Occasionally there would be cold cuts of meat, such as ham salad. Traditionally, high tea was eaten by middle- to upper-class children (whose parents would have a more formal dinner later) or by workers when they came home from work. The term was first used around 1825, and high is used in the sense of well-advanced (like high noon, for example) to signify that it was taken later in the day.
The term "high tea" was used as a way to distinguish it from afternoon tea, and was used predominantly by the working class and in certain British dialects of the North of England.
Isabella Beeton, whose books on home economics were widely read in the 19th century, describes afternoon teas of various kinds: the old-fashioned tea, the at-home tea, the family tea and the high tea and provides menus.[Mrs. Beeton's Cookery Book, 1901, London: Ward, Lock] Nowadays, a formal afternoon tea is often taken as a treat in a hotel or tea shop.
THIS WOULD BE GOOD WITH A "CUP OF TEA"
(MGCC) Mennonite Girls Can Cook, these gals can really cook/bake up a storm. They also have a few cookbooks.
"Pear Banana Bread" (This is a tried and true quick banana bread recipe with the new addition of pears, Ellen)...
2-1/2 cups flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts
1 cup sugar
1/3 cup soft butter
1 small ripe banana, cut up
2 small ripe pears, peeled, cored and chopped
1/2 cup milk
Preheat oven to 350 degrees.
1. In medium sized bowl, mix together the flour, baking powder and salt. Set aside.
2. Chop walnuts in a blender and add to the dry ingredients.
3. In same blender container add the sugar, butter, egg, banana, chopped ripe pears, and milk.
4. Blend for 12 - 15 seconds, stopping motor to push down banana if necessary.
5. Pour the blended ingredients over the dry ingredients and mix until all ingredients are well moistened.
6. Pour batter into greased 9 x 5 x 3 loaf pan and bake on center rack of preheated oven for 55-60 minutes or until cake tester comes out clean.
Ellen's personal blog site (besides being on MGCC)..
Lemon Balm & Apple Mint Tea
I've grown Lemon Balm in my garden for a few years now. Not only does it make a great tea, but also good with fresh fruit. I've used it in sachets as well. Last year I planted Appe Mint, great fragrance, but a strong flavor. I decided to make a blended tea of the two herbs. Using dried crushed leaves, I steeped them in hot, not boiling water for seveeral minutes. Sweetened with honey. A nice way to relax in the evening.