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’ ,

Le Cordon Bleu

| Paris Cooking School |

Owned and Operated by Le Cordon Bleu of Paris

All courses taught by’ professional French Chefs Basic and Intermediate Cuisine and Basic and Advanced Pastry

COURSES COMMENCE JULY. 4, 1994

Successful completion of these courses in Ottawa will be recognized at Le Cordon

Bleu in Paris and credits

can be carried forward,

To register please. call or write: 400-1390 Prince of Wales Drive, _ 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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