Hazelnut & Fig Tartlets

Plump port-drenched dates tucked into a buttery hazelnut crust make a delicious teatime sweet. Ideal for parties or simply as an afternoon treat, these festive tartlets are perfectly paired with a medium black tea that won’t overpower the subtle balance of flavors.

Hazelnut and Fig Tartlets
Makes 12 tartlets
1 1/2 cups chopped hazelnuts, toasted and divided2 1/3 cups all-purpose flour, divided3/4 cup light brown sugar1 teaspoon ground cinnamon1 teaspoon salt, divided1 teaspoon ground nutmeg1/2 teaspoon baking powder 1 cup cold butter, cubed3 egg yolks3 teaspoons vanilla extract, divided1 teaspoon butter flavor*2 (9-ounce) packages dried figs, finely chopped1 cup plus 2 tablespoons sugar, divided1/2 cup water1 cup Port 2 1/2 tablespoons hazelnut syrup**2 eggs, lightly beaten, divided
1. In the bowl of a food processor, combine 1 cup hazelnuts and 1/3 cup flour. Pulse until nuts are finely chopped. Transfer mixture to a large bowl. Add remaining flour, brown sugar, cinnamon, 1/2 teaspoon salt, and nutmeg. Whisk to blend; add baking powder and butter.
2. Using an electric mixer at low speed, blend ingredients until mixture resembles coarse crumbs. Add the egg yolks, 2 teaspoons vanilla extract, and butter flavor. Beat until moist clumps form.
3. Gather dough into two balls. Wrap one ball in plastic wrap, and refrigerate until ready to use. Evenly press remaining dough into bottoms and up sides of 12 (4-inch) tartlet pans. Refrigerate until ready to use.
4. In a medium saucepan, combine the figs, 1 cup sugar, water, Port, hazelnut syrup, and remaining salt over medium heat. Cook 25 to 30 minutes, until mixture thickens; cool slightly.
5. Stir in remaining hazelnuts and one egg. Spoon fig mixture into prepared crusts. Refrigerate until ready to bake.
6. Place remaining dough between two sheets of parchment paper; roll into a rectangle approximately 1/4-inch thick. Freeze rectangle for approximately 5 minutes to firm.
7. Using a 1-inch star cutter, cut stars from dough. Place about 5 to 6 stars on top of filling on each tart. Brush stars with remaining beaten egg, and sprinkle with remaining sugar.
8. Bake for 20 to 25 minutes, or until crust is golden brown and filling is bubbling. Cool tartlets completely on wire racks. Once cooled, remove tartlets from pans.
Note: Tarts can be made up to 2 days ahead, covered tightly and stored at room temperature.
*Butter flavor can be found on the baking aisle with other extracts.
**For testing purposes, our test kitchen used Torani Hazelnut Flavored Syrup, which can be found with fine coffees at specialty stores or in coffee shops.

From Teatime Magazine

Sticky Toffee Pudding

A favored sweet in Great Britain, Sticky Toffee Pudding is fantastically rich but relatively easy to prepare. A buttery drizzle of toffee sauce and a sprinkle of toasted pecans adds an over-the-top note of flavor to an already decadent dessert that is perfect for teatime or anytime at all.
Sticky Toffee Pudding
Makes 6 servings
1 cup boiling water1 cup finely chopped dates1 cup butter, softened and divided1 cup firmly packed light brown sugar, divided1 egg1 cup cake flour1 teaspoon baking powder1/4 teaspoon salt, divided1 teaspoon vanilla extract1/4 cup heavy creamGarnish: whipped cream, chopped toasted pecans
1. Preheat oven to 350°. Grease an 8x8-inch baking dish; set aside.
2. In a small bowl, pour the boiling water over the dates; set aside. In a large bowl and using an electric mixer at medium speed, cream 1/2 cup butter and 1/4 cup brown sugar for 4 minutes, until pale in color. Beat in the egg, then scrape down the sides.
3. Gradually add the flour, baking powder, and 1/8 teaspoon salt, and mix until well combined. Add the vanilla extract and the dates with the water, and stir until well combined.
4. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, or until firm.
5. In a small saucepan over medium heat, cook the remaining 1/2 cup butter, remaining 3/4 cup brown sugar, cream, and remaining 1/8 teaspoon salt for 6 minutes.
6. Using a 2 1/4 -inch round cutter, cut 12 rounds. On each serving plate, stack two rounds, and top with toffee sauce. Garnish with whipped cream and pecans, if desired. Serve immediately.

From Teatime magazine

The Adolphus’ Curried Chicken Salad

The Adolphus’ Curried Chicken Salad
Makes 3 1/2 cups
2 1/2 cups grilled chicken breast, finely diced1/2 large Granny Smith apple, peeled and finely diced1/2 stalk celery, finely diced1 tablespoon finely diced yellow onion2 tablespoons cashews, roasted and chopped1 cup mayonnaise1/2 tablespoon curry powder
1. Salt and ground black pepper, to taste.
2. In a large bowl, combine the chicken, apple, celery, onion, and cashews. In a small bowl, mix the mayonnaise and curry until well blended. Add salt and pepper, to taste. Add the curry mayonnaise to the chicken mixture, and gently fold in until thoroughly combined.

Smoked Trout and Roasted Beet Tea Sandwiches

The surprising combination of smoked trout and roasted beets produces a teatime taste treat.
Smoked Trout and Roasted Beet Tea Sandwiches
Makes 12 tea sandwiches
4 large beets, scrubbed and trimmed1 (8-ounce) package cream cheese1/4 cup chopped chives, divided3 tablespoons fresh lemon juice1 tablespoon minced shallots1 loaf thin wheat bread, crusts removed1 (8-ounce) package smoked troutGarnish: beets, chopped chives
1. Preheat oven to 350°. Place beets on a baking sheet, and roast for 45 minutes. Cool beets, peel, and thinly slice.2. In a small bowl, combine the cream cheese, chives (reserving some for garnish), lemon juice, and shallots; stir until mixture is well blended.3. Cut each slice of bread diagonally, and toast until golden and crisp. Cool completely.4. Spread a thin layer of the cream-cheese mixture on all toast points. Evenly layer sliced beets and trout over the cream cheese, and top with another prepared toast point. Garnish with beets and chives, if desired.

From TeaTime Magazine

Cucumber Melon Salata

Enjoy this refreshing treat with some iced tea on a warm, sunny day outdoors.
Cucumber Melon Salata
Makes 24 servings
1/2 cup balsamic vinegar1 large English cucumber1 (2-pound) seedless watermelon1/4 cup ricotta salata, broken into chunks1 teaspoon salt1 teaspoon freshly ground black pepperGarnish: fresh basil
1. In a small saucepan over low heat, simmer the balsamic vinegar until thick, about 10 minutes. 2. Using a channel knife, score the cucumber; cut into 1/4-inch slices. Cut watermelon into 1/2-inch slices. Using a 1 1/2-inch cutter, cut watermelon into rounds.3. Layer watermelon rounds over cucumber slices. Drizzle a small amount of the balsamic reduction over watermelon, and top with a second slice of cucumber. Add a chunk of ricotta salata on top, and season lightly with salt and pepper. Garnish with fresh basil, if desired. Chill until ready to serve.

From Teatime magazine

Vanilla-Caramel Ice Cream

Tickle your taste buds with this cool, smooth frozen treat infused with black tea—ideal for a lazy summer afternoon outdoors.
Vanilla-Caramel Ice Cream
Makes about 2 quarts
4 cups half-and-half1 cup sugar5 bags vanilla-caramel black tea*1/2 vanilla bean, split lengthwise and scraped, seeds reserved2 (12.25-ounce) jars prepared caramel topping, divided12 egg yolks1 (4-ounce) box chocolate dessert shells**Garnish: white and dark chocolate curls
1. In a medium saucepan over medium-high heat, combine the half-and-half, sugar, tea bags, seeds from scraped vanilla bean, and 1 jar prepared caramel topping. Heat until mixture just begins to boil; remove from heat. Let steep 5 minutes; remove tea bags.
2. In a medium bowl, whisk the egg yolks until smooth. Using a ladle, pour 1 cup of the hot half-and-half mixture in a slow, steady stream into the beaten yolks, whisking constantly. Slowly add a second cup of half-and-half mixture, whisking constantly.
3. Transfer the yolk half-and-half mixture back to saucepan; cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon, or until mixture reaches 180° on an instant-read thermometer.
4. Strain the custard through a fine-mesh sieve into a stainless-steel bowl set in an ice bath. Stir frequently.
5. Freeze the custard in an ice-cream maker according to the manufacturer’s instructions. Before transferring the ice cream to the freezer to set, swirl in the remaining jar of caramel topping.
6. To serve, scoop ice cream into chocolate dessert shells. Garnish with dark and white chocolate curls, if desired.
*For testing purposes, our kitchen used Lipton Vanilla Caramel Truffle Tea.
**For testing purposes, our test kitchen used Bissinger’s Dessert Shells.

From Teatime Magazine

Spun Sugar Bowls

Spun Sugar Bowls
Makes 12 bowls
Nonstick cooking spray1 1/4 cups sugar1/3 cup light corn syrup1/4 cup water
1. Thoroughly spray a 12-cup muffin pan with cooking spray; set aside.
2. In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, corn syrup, and water. Cook until the mixture registers between 310° and 320° on an instant-read candy thermometer.
3. Remove the pan from the heat; carefully pour the sugar mixture into a medium microwave-safe bowl. Dip the tines of a fork into the hot sugar; then carefully and quickly wave the fork inside the wells, allowing the sugar to drip off of the fork in long, thin strands. Be sure to distribute strands evenly on the sides and bottoms of the wells, and all the way to the top. (When complete, you should still be able to see the pan through the sugar.)
4. Using a sharp kitchen knife, trim the edges of the sugar bowls by scraping the blade along the rims of the wells. Set aside to cool, about 5 minutes. Carefully unmold, and store in an airtight container in the freezer until ready to use. Save broken sugar pieces to use as a garnish, if desired.
Note: If the caramelized sugar thickens before you have finished all the bowls, microwave on HIGH for 3 to 5 minutes, until sugar is liquid enough to work with again. From Tea Time magazine.

Maps of Chawton & Alton

Regency World is Celebrating Austen's time in Alton and Chawton June 20-28, 2009. As part of that celebration, they have provided a link to downloadable maps of the two cities.

To see these maps click here or go to http://rs6.net/tn.jsp?et=1102571728741&s=31&e=001DuR_mh8R66DrfnZw24KnJbEp93uKa8sHVlloqmO6rE2nFwnxt6cqR8IZh4tlIIqVQjca9mUTCZmW0vPvXzvIrqOG1D8IfqRYH0QpQ584YyREAG-L_Ba22Qyqlig53dFz

Strawberry & Lavender Scones

Strawberry-Lavender Scones
Makes 12 scones
2 1/2 cups sifted bread flour1/4 cup plus 1 tablespoon sugar1 1/2 tablespoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda 1/2 cup chopped fresh strawberries1/2 cup finely chopped toasted almond slivers1/2 cup plus 2 tablespoons heavy cream, divided2 teaspoons lavender2 1/2 tablespoons honey
1. Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Add the strawberries and almonds, and toss gently to combine.
3. In a small bowl, microwave 1/2 cup cream on HIGH in 30-second intervals until cream simmers. Add the lavender to the cream, and let steep for 5 minutes; strain.
4. In a separate small bowl, mix together the honey and the lavender-infused cream. Pour the honey-cream mixture into the flour mixture, and stir until dough just comes together (dough will be sticky).
5. On a lightly floured surface, roll dough out to 1/2-inch thickness. Using a 2-inch square cutter, cut 12 scones. Place on prepared baking sheet, and brush tops with remaining cream. Bake 12 to 15 minutes or until light golden brown. Let cool slightly before serving.

From Teatime Magazine

Recipe for Lemon Curd-Yum!

Lemon Curd
Makes 2 cups
1/2 cup fresh lemon juice2 tablespoons lemon zest3 egg yolks1 1/2 cups sugar1/2 cup butter, cut into pieces
1. In a double boiler over medium-high heat, whisk together lemon juice, lemon zest, and egg yolks. Add sugar and continue whisking for 8 to 10 minutes until lemon curd thickens slightly. Remove from heat, and gradually whisk in butter until melted. Cool mixture slightly; pour into container, and chill.

From Teatime Magazine

Jane Austen's Regency World magazine on sale

If you haven't subscribed to Jane Austen's Regency World-you are missing out. This delightful magazine comes every other month and is worth every penny, um, or should I say pound. Check out: http://www.janeausten.co.uk/regencyworld/offers/