Monthly Archives: August 2012

Cold-Brewing Coffee and Tea – The Curious Cook

A great article on cold-brewing tea and coffee from The Curious Cook, The New York Times. See it on Scoop.it – All About Tea

Cold-brewed teas and coffees tend to contain less caffeine and less acid than their hot counterparts. And, of course, they taste different… on www.nytimes.com.

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The Afternoon Tea Series…The Marylebone Hotel | The Luxe Life …

See on Scoop.it – All About Tea

“There was not a minute of hesitation when the invitation to experience afternoon tea at the Marylebone hotel landed in my inbox. As a lover of this perfect British indulgence, and having made the decision to enjoy a short …

See on the-luxelife.com

V101: Recipes for Style – Sun Tea :: CeciStyle :: Ceci New York

See on Scoop.it – All About Tea

Recipes for Style: Sun Tea by LuWanna Johnson

Here’s how to make Sun Tea – even in NYC! Includes Sun Tea recipe and Simple Syrup recipe.

See on www.cecinewyork.com

Dark Chocolate Ginger Molasses Cookies

A tasty cookie for the Autumn/Winter season and a lovely hostess gift or party favor along with the recipe!

Makes about 5 dozen.

¾ cup softened butter or good margarine such as Imperial
1 cup granulated sugar
¼ cup unsulphured molasses
1 egg
3 cups sifted all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
½ tsp. salt
¼ pound candied ginger slices, finely diced
¼ to ½ pound dark chocolate, 72%
Additional granulated sugar

1. Reserve 2 Tbsp. candied ginger for decoration. In a large bowl, cream together butter and 1 cup sugar with a pastry blender or a mixer at low speed. Add molasses, egg and remaining candied ginger, beating until well blended.

2. In a separate bowl, sift together flour, baking soda, cinnamon, cloves, ginger and salt. Add to butter mixture and mix well. Cover and chill in refrigerator overnight.

3. Form dough into 1 inch balls. Roll each ball in granulated sugar and place on greased cookie sheets 2 inches apart.

4. Bake at 375°F for 6-8 minutes or until golden brown. Let stand 1 minutes and remove cookies to wire rack to cool.

5. Melt chopped chocolate in a double boiler or microwave. Using a fork drizzle melted chocolate over cookies. Before chocolate sets, sprinkle tops with reserved candied ginger.

6. After chocolate is set, place cookies in an airtight container and store in a cool place 1 week or freeze for 1 month.

For your next tea party, we invite you to visit Teapots ‘n More and browse our selection of authentic English bone china tea sets, teapots, tea accessories and antique tea cups.