By Haley Fox
The pleasant sisters and vendors of Alice's Tea Cup proportion approximately 100 recipes from their fascinating and wildly well known ny restaurants
For virtually ten years, Alice's Tea Cup has been a vacation spot in manhattan urban for locals and travelers alike who crave a delicious afternoon tea with no airs or pretension. Haley and Lauren Fox realized at an early age that tea used to be greater than only a beverage—it was once an occasion to be shared and protected—and they disclose their tea-making philosophy and dozens of delectable recipes during this attractive cookbook.
Embodying the chant "tea became on its ear," Alice's Tea Cup serves up special twists to conventional Victorian tea fare, including:
Savories—Lapsang Souchong Smoked bird Salad and Cucumber Watercress Sandwiches with Lemon Chive Butter
Baked goods—Banana Nutella Cake and Mint Black backside Cupcakes
Sweet treats—Alice'S'mores and Queen of Tarts
Tea selections—from African Dew to Rooibos Bourbon
Specialty drinks—Alice's Tea-jito and Ginger Mar-tea-ni
And in fact Alice's world-famous delicate, wet scones—including nineteen types, from pumpkin to peanut butter and jelly to ham and cheese
Haley and Lauren additionally make it easier to throw a customized "Curiouser and Curiouser" tea get together with loved ones props and supply plenty of alternative ways to have fun with tea and festive meals. From salads to scones, pancakes to cupcakes, afternoon tea to night mar-tea-nis, this very good cookbook enables you to get pleasure from Alice's mouthwatering recipes with out leaving domestic.
Read Online or Download Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot PDF
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Extra resources for Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot
Using a large bowl and electric hand whisk, or a mixer, cream together the butter and sugar until pale, light and ﬂuffy. Spoon in the golden syrup, then add the beaten egg in 4 additions, whisking well after each and adding 1 tbsp of the ﬂour to prevent the mixture from curdling. When all the eggs have been incorporated, gently fold in the rest of the ﬂour and the spices. Finally, fold in the soaked fruit and the orange and lemon zest. Spoon the mixture into the prepared tin and smooth the top with the back of the spoon.
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Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot by Haley Fox