AMBROSIA TEAS
AMBROSIA TEAS

Sharon Howe Sweeting has always had a passion for Tea - both as a drink and as a
ceremonial event.  From her days in England she has investigated the origins of the
Victorian Tea and has also collected a significant aggregation of tea pots, tea
accouterments, and teas.  In this study she has devised a special approach to the
presentation of tea and sandwiches and accompaniments that ensure that you both
understand and enjoy this decades old tradition - the Victorian Tea.

We bring you the finest selection of old world teas developed and marketed by such
purveyors of fine goods to the gentry as Stash's, Fortnum & Masons, Wittards of
Piccadilly, Teaism of Georgetown, and others.

Teas are three course in the English manner and feature a sampling of sandwiches
(including cucumber with herb butter), a savory course and finally a sweet course
including individual tartlets.

Teas are personalized and arranged around themes which range from seasonal:
Valentine, Easter, Fall Foliage, Halloween, or Christmas.

In October we feature our Fall Foliage Teas - as part of the Amish Tour package, or as
a separate event if you wish.

Teas may also feature a single product theme - such as maple, strawberry, or pumpkin.  
We also prepare Irish themed teas, Red Hatter events, Mother's Day specials,
Nutcracker Teas, as well as geographically inspired teas such as Eastern, Indian,
Egyptian or Russian and now that Sharon has been able to visit Jordan and the
magnificent holy and historic sites there, watch for a Middle Eastern tea theme..




Treat your sweetheart(s), special relations and friends to an authentic
multi-course, English-style tea on Wednesdays (1, 13 and 20) and Saturdays (9, 16
and 23) during the month of February 2008.

Tea is served in the historic 1860s Italianate Villa housing the Cherry Creek Inn,
located at 1022 West Road, Cherry Creek, NY.  Cost is $10.00 per person and
reservations are required (717 - 296 - 5105).

Sample menus feature: sandwiches and savouries of chicken-cranberry stuffed
pita; cream cheese nut bread; ham puffs; cheese straws; shrimp toast, or salmon
loaf.  Scones are flavored with peaches and cream, cranberry or chocolate with
homemade jams.  Sweets may include cherry tartlets, "strawberry" cookies, or
chocolate cake with raspberries.  Teas are provided by Stash Tea Company of
Portland Oregon, and include a wide variety of flavors.

The Maple Tea

(Served in conjunction with Maple Tours by Amish Flair Tours - call for dates)

Each course features maple products from Doug and Linda Fairbanks, 9265 Putnam
Road, Forestville, NY 14065 - tel. 716 965 4208.  The Fairbank's sell powdered maple
sugar and maple mustard in addition to the more traditional and familiar syrup and other
products.

Recipe for Maple-Pecan Tartlets
courtesy of Leslie Mackley,  "The Book of Afternoon Tea," Salamander Books, 1992

Ingredients

The Tarts
1-1/4 cups all-purpose flour
1/3 cup butter, chilled
3 tablespoons powdered sugar
1 egg yolk
1 teaspoon lemon juice

Filling
2 tablespoons maple syrup
2/3 cup whipping cream
1/2 cup sugar
pinch of cream of tartar
1 cup chopped pecans
pecan halves (for garnish)

To make the dough, sift the flour, cut in the butter until mixture resembles bread
crumbs.  Stir in the powdered sugar.  Add the egg yolk, lemon juice and about 1
teaspoon water to form a firm dough.  Turn dough out onto a lightly floured surface.  
Knead lightly.  Wrap in plastic wrap and refrigerate 30 minutes.  Preheat oven to 400F
(205 C).  On a lightly floured surface roll out the dough to about 1/8 inch thick.  Line 14
tartlet pans with dough; prick bottoms.  Place a piece of foil into each dough case.  Bake
10 to 15 minutes, until light golden-brown.  Remove foil and bake 2 to 3 minutes longer.
 Transfer to a wire rack to cool.

To make the filling, mix half of the syrup with half the cream, set aside.  In a pan heat
the sugar, cream of tartar and 1/3 cup water until sugar dissolves.  Bring to a boil, boil
until light golden.  Stir in maple syrup and cream mixture.  Cook until mixture reaches
240F (115C) on a candy thermometer or forms a soft ball when dropped in cold water.  
Stir in remaining cream.  Cool slightly.  Brush syrup over edges of tartlets.  Put pecans
in tartlets.  Spoon over toffee.  Top with pecan halves.  Makes 14 tartlets.

For those who are pastry impaired, use Pillsbury pie crust dough, roll out one crust.  
Place tartlet shell upside down to cut, invert to fill tin.  Place the exact size and shape
tin on top and press to hold.  Bake at 350 degrees with the second tin in place (this
replaces the foil in the above recipe) for 15 to 20 minutes.  Cool and fill.

 

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