CUISINE SCENE

“Under certain circumstances there
are few hours in life.more agree-
‘able than the hour dedicated to the
ceremony. known as afternoon tea."
= 7 Henry James, Portrait OfA Lady

“FINALLY! A proper, full-

: blown, pull-cut-all-the-stops
Afteracon Tea right here in

:; Greater Vancouver. English
style — with pretty china,

sliver tableware, pretty linen

“ dloths and. napkins, fancy’

Waiters and gracious; service.

: Fifteen specialty teas (all exclu- |
-Sively Twinings) to select from —
and a table laden with warm scones,

clotted steam, fresh strawberries,

preserves and j jams, assorted tea fin- -

‘ger sandwiches, and fancy pastrics ;
and ‘sweets, from the famous Hotel:
Vancouver. bakeshop, is now avail-
“able daily i in that hotel’s Tea
Lobby. :
“And who bélter to inaugurate the

celebration of this Afternoon Tea |. -

event last week than Samuel H.G.
». Twining O.B.E., ninth generation of
he famed Twining tea family!.

- Twining represents a family’ and i.

ompany whose name has been
ynonymous with tea for almost |
300 years...
“Most of us boast cupboards with

_ several of the familiar tins filled =“.

‘with our.own favorites. And :
Twining himself quaffs nine to 15.
eups of tea daily. 7

‘Twining was in the lobby of the

: Hotel. Vancouver to greet guests, to

autograph ¢ cherished teacups and.’
‘teapots, and te tell us all about the
“brand new line of fresh fruit and -
herbal infusions. i learned these

: Newfoundland

rte te Masts weet gt Sy

sumed beverage in the world today.

f@ Canadians drink more than

seven billion cups yearly.

@ 45% of tea drinkers are men.

55% are Women.

Canadians consume over 80% of

their tea hot. Americans drink over
80% iced.

The highest per capita consump-

tion of regular black tea is in

and in the

Maritimes.

Canada’s favorites are Earl Grey
and English Breakfast. °
l@ Assam (the very strongest tea
blend) has some 50% less caffeine
than coffee! ‘

“Tea restores one’s batteries.
Tea is a great way to entertain these
days — a means of elegant enter-
taining and relaxations at the end of

‘a hectic day. And a non-alcoholic

alternative to cocktails — safe for
everyone to drive home after--
wards,” Twining said.

Sit down on the elegant sofas of
carved chairs, select a tea from the
Tea sheet, and go up to the table

laden high with goodies. ;

For your full enjoyment,
Twining suggests good conversa-

. tion, as cups are filled and refilled.

The tone should be light and ani- °
mated. And it is considered poor:
form to bring up distasteful sub-
jects” at tea time! : wy

Twining tips for.
the perfect brew! |

‘@. Fill the kettle with fresh, cold

water. Let the tap run awhile first to
ensure that the water is full of oxy-
gen to bring out the tea’s best fla-
vor.

@ Put the kettle on the heat. .

BE} While the kettle is heating, fill
your teapot (please use earthen--
ware, porcelain or glass, never alu-
minum) with hot water. Swirl it
around to warm the body of the pot.
Pour the hot water out. .
“gg Add the loose tea leaves. A good
measure is one teaspoon tea for «
each cup, plus one for the pot:
Experiment to find your preferred

strength. An infuser may:t be used, if -

you like.
ff As soon as the water comes to
the boil, pour it at once over the tea
leaves. Cover the pot. Over-boiling
the water lets out too much oxygen,
-ané the tea will taste flat. Water that
has ‘not come.to.a full boil won?t.
raw:‘out the (ea’s full flavor.: :
‘BB Steep the tea ‘about three min-
utes (for small leaf), or five minutes
.” (for larger leaf- tea). Tea bags. only

*~ need one or two minutes, oy

'\ EOGEMONT VILLAGE
Comer of fagemont Biv. + ueens

“" BB Stir gently. Pour into cups -

through a strainer. -

B& Enjoy.

Ea If tea is too strony, add a little
hot water. If it’s too weak, start
over.

@ When using a tea cosy, remove
tea leaves first as leaving them in
will cause over-brewing and bitter-
ness.

AFTERNOON TEA SCONES

These delectable scones are
served at the Hotel Vancouver’s
new Afternoon Tea, accompanied
by clotted cream, fresh strawber-
ries, and assorted homemade pre-
serves. Makes 24 scones.
5c. (1.25 L) all-purpose flour
1 tsp. (5 mL) baking powder
4 Tbsp. (50 g) butter, chilled
6 Tbsp (90 mL) granujated sugar
34 c. (875 mL). milk (plus extra

for brushing) .
%e. (175 mL) sultanas

Preheat oven to 400°F (200°C).

Sift together the flour and bak-
ing powder. Cut in the cold butter
using a pasiry cutter or two forks
until mixture resembles coarse
crumbs.

Mix together the milk and sugar.
Make a well in the middle of the
flour, and pour in the milk mixture.

Mix just until blended. Do not over |

mix (or scones will be tough),
' Add the sultanas (for. best
results, mix them in by hand to pre-

vent the dough from becoming too .

elastic).

Divide the dough into six equal
rounds. Pat each into a round disc,
approximately 4%” (1 cm) thick.
Place each disc onto a greased bak-
ing sheet (or parchment-lined).
Using a sharp knife, mark each disc
into quarters, cutting only half way

down.

Brush a little: milk over each

disc. Bake 15 to 20 minutes, until °

golden brown. Serve warm or fresh-
ly baked.

AFTERNOON TEA FANCIES.
Absolutely a tea fancy to die for!

: Thanks to.the Hote} Vancouver’s

executive chef, Robert LeCrom, for

Canada has’ the first...
Cordon Bleu School
in North America’ ,

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| Paris Cooking School |

Owned and Operated by
Le Cordon Bleu of Paris

All courses taught by’
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Basic and Intermediate Cuisine
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Successful completion of
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_ Ottawa, ‘Ontario K2C 3N6

“TEL: (613) 224-8603
FAX: (613) 224-9966

FIFTEEN SPECIALTY teas, ali oxclusively Twinings, and a table
of fancies are what guasts have to laok forward to at the new
daily Afternoon Tea at The Hote! Vancouver. ;

the recipe. Buy the best chocolate

for this recipe. And try Twining’s .

Blackcurrant or Ear! Grey tea for
this recipe.

2 Ibs. (1 kg) dark chocolate, bro-

ken into pieces
8 egg yolks
Zest of 1 lemon, grated
Zest of 1 orange, grated’
4 tea bags infused in 3 c. (750
' mL) boiling water (steep 5
minutes) |

2 c. (500 mL) sifted icing sugar ~~

(plus additionai... :
2 Thsp. (30 mL) melted butter
Line a. baking tray: with tin foil
or baking parchment paper. ;
Melt the chocolate in the top of

a double boiler set over (not touch-:

ing) simmering water. .

"Beat the egg yolks with icing.
‘sugar until creamy. ‘Add in the grat-
ed zests.

Remove tea bags from the infu

‘sion: Add the infused tea to the’ oBE

mixture. Add the melted but

mix’ well until: ‘orca

Finally, mix, in the melted choco:

_ Tate. ;
.Continue mixing until the: mix- ©.

ture begins’ to get heavy. Pour‘ into

’ the prepared tray, and let set (about ; : :

one to two hours). «

When set, cut into squares (P74:
cm squares are nice size). Dust with
more icing sugar just before ‘serv-

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