A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Sunday, February 27, 2011

Tea Time Magazine Raspberry Almond Tea Cakes, Red Rose Tea Houses

I just got an online newsletter for subscribers of Tea Time Magazine which included some recipes. I thought I would share one because I thought it was scrumptious! 

1/2 cup plus 2 tablespoons
sifted cake flour
1 cup finely ground toasted almonds
1 1/2 cups superfine sugar
1/2 teaspoon salt
6 large egg whites, lightly beaten
1 teaspoon vanilla extract
2/3 cup brown butter*, melted
1 recipe Raspberry Puree (recipe follows)
Garnish: confectioners’ sugar

1. Preheat oven to 400°.
2. Spray 24 assorted (2- or 3-inch) tartlet pans with baking spray. Place on a rimmed baking sheet. Set aside.
3. In a large bowl, combine flour, almonds, sugar, and salt, whisking well. Add egg whites, vanilla, and butter, whisking well.
4. Divide mixture among prepared pans. Bake for 6 minutes. Remove from oven. Drop approximately 1/2 teaspoon puree into center of each tartlet (Step 1). Pull a toothpick through the center of each drop to create a heart (Step 2).
5. Bake until golden brown, 3 to 4 minutes. Remove from oven. Cool for 10 minutes. Remove to wire racks to cool completely.
6. Carefully remove cakes from pans. Sift confectioners’ sugar over cakes (Step 3). Use a slightly moistened finger to dissolve sugar over raspberry hearts.

*To make brown butter, in a small saucepan, melt 2/3 cup butter over medium heat. Continue to cook until butter begins to brown and has a nutty aroma, 6 to 8 minutes. Remove from heat, and strain, discarding solids. Let sit at room temperature until set, approximately 1 hour.

Yield: approximately 1/2 cup
Preparation: 5 minutes

1/3 cup fresh raspberries
2 teaspoons sugar
2 teaspoons light corn syrup

1. In a blender, puree raspberries, sugar, and corn syrup. Strain, and use immediately.

From the website I also found a great article about the correct way to make tea by Bruce Richardson of Elmwood Inn Teas which is very interesting:
Making Tea with the following photo by Mac Jamieson which is apparently tea at the Ritz Carlton.

I thought I'd add a photo of my own of something I just re-discovered from a wharehouse box. The boxes go back to 2003 when we closed and packed up our actual bricks and mortar antiques and tea items store and moved after we went online in 2002. The stock was packed and has been in the warehouse since then. Our goal was to make a serious dent in that part of the warehouse last year. We got about half of the boxes unpacked and online, so hopefully we will finish this year. ANYWAY I re-found my Red Rose tea mini tea houses. I have always thought how cute they were. The tea houses came in boxes of Red Rose tea. I look forward to researching them and adding them to Antiques And Teacups. I think they are so cute!

Because this is Sunday and I just had a great lunch after a wonderful service at our church, I thought I'd post this little cutie. Click on the photo for more info.

Have a great day and I'll see you for Teacup  and Tea Pot And Tea Things Tuesday!

1 comment:

  1. Is the little church from the "Red Rose" Tea??
    We used to be able to get here in Baton Rouge and now it has disappeared! Just when I had learned of the tiny little China animal figurines inside of every box. I had even bought boxes of the tea from my friends and we were starting to collect them when...poof!
    They were gone!
    My friend Marsha can have it shipped down from Wisconsin for us from her sister...but now it's just not as fun. :~(
    I gave my tiny animals away to my Niece in Iowa who I am "Tea grooming." HA!


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