by The Savory Surprise Yana (Author) Introduction for cookbook "Teatime Treasures: 95 Recipes from Mary Mac's Tearoom" Welcome to Teatime Treasures: 95 Recipes from Mary Mac's Tearoom! If you're a fan of classic teatime treats, then you've come to the right place. Mary Mac's Tearoom, located in the historic city of Atlanta, Georgia, has been serving up delicious sandwiches, scones, pastries and more since 1945. And now, with this book, you can bring the same delightful flavor of Mary Mac's into your own home. Inside you'll find 95 of Mary Mac's signature teatime recipes. You'll learn the tricks and techniques for perfecting classic recipes such as scones, turnovers, and tea sandwiches, as well as unique variations like raspberry scones and banana bread. Not only will you learn to make traditional favorites like Earl Grey and English Breakfast teas, but you'll also find some unique recipes like chai-spiced tea and apple pie tea. Many of the recipes feature locally sourced ingredients which we personally hand-picked to bring you the freshest flavors possible. You'll find a brief introduction in each recipe that will give you some ideas on how to enjoy your teatime treats. The book is divided into sections including quick bites, soups, salads, scones, teas, and more. At Mary Mac's we strive to bring you the best experience possible and we hope that this cookbook will provide a glimpse into the heart of our beloved teatime tradition. From the light and fluffy scones to the hot and fragrant teas, this book provides an impressive collection of recipes to please even the pickiest of palates. With Teatime Treasures, you can recreate the magic of Mary Mac's tearoom right in your own home. So go on and get baking! Number of Pages: 102 Dimensions: 0.21 x 9 x 6 IN
Graham bread is named after reverend Sylvester Graham, who invented the bread in 1829. In the Victorian era, Graham bread was promoted as 'health bread' since Victorian white bread wasn't made with white flour but with bleached whole wheat flour.
Beth -- she of the fairytale-themed recipes and the literary makeup line -- will be joining us for a number of diverse and fun Janeite posts this AIA. The first of them is this look at the infamous "white soup," featured in innumerable ball scenes (that will never not sound strange...) and family dinner parties. Beth will be walking us through how to make both traditional and modern versions, and I have to say, having always thought of white soup as some bland and fussy thing, it sounds surprisingly simple but tasty! We'll be seeing more of Beth soon, but make sure to check out her blog during AIA for more Jane Austen goodness! "As for the ball, it is quite a settled thing; and as soon as Nicholls has made white soup enough, I shall send round my cards." -Pride & Prejudice, Jane Austen What exactly is white soup? A staple of balls during the Georgian and Regency period, it's basically a creamy chicken soup. From The London Art of Cookery, by John Farley (published in 1783): "Put a knuckle of veal into six quarts of water, with a large fowl, and a pound of lean bacon; half a pound of rice, two anchovies, a few peppercorns,a bundle of sweet herbs, two or three onion, and three or four heads of celery cut in slices. Stew them all together, till the soup be as strong as you would have it, and strain it through a hair sieve into a clean earthen pot. Having let it stand all night, the next day take off the scum, and pour it clear off into a tossing-pan. Put in half a pound of Jordan almonds beat fine, boil it a little, and run it through a lawn sieve. Then put in a pint of cream, and the yolk of an egg, and send it up hot." It's a stock-based soup, thus filling and fortifying. And with its chicken base, it's in the "new" French style (previously, the English were heavy eaters of beef and game exclusively), which is partly why it was so en vogue at balls. I also assume easy to make in large batches and serve attractively in tureens. I've simplified it a bit (how many of us have a knuckle of veal at the ready??) by using pre-made stock and cut chicken (added back in) instead of a whole fowl (removed from the final dish). However, if you want to make it more historically accurate, see the recipe note at the bottom of this post! You'll need: 4 cups beef stock Salt to taste 1 lbs. chicken (I used skinless, boneless thighs) 3/4 cup almond flour/meal 1 cup cream 1 egg yolk 1. Warm the beef stock over medium heat, adding the salt. 2. Cook the chicken in a pan (with a bit of oil in it) over medium-high heat for about 5 minutes per side. 3. Remove the chicken from the pan and let cool on a plate. 4. Turn the heat under the pan off, and add the almond flour/meal to the pan, stirring until it absorbs the leftover grease/oil. 5. Add the almond meal to the broth and turn it to low heat. 6. Shred the cooled chicken, adding the meat to the soup. 7. Add the cream and egg yolk to the soup, stirring until combined. 8. Serve warm. Want to make it exactly as Bingley's cook would have? You'll need: 1 knuckle of veal 1 large whole chicken (plucked) 1 pound bacon (or ham) 1/2 pound rice Two anchovies (or 2 Tbsp salt) Sprigs of thyme, winter savory, parsley, bay leaf and marjoram, with a handful of black peppercorns (bundle in a cheesecloth, tied up tightly, to serve as a spice ball) Two onions, peeled and halved Two heads of celery, chopped into large pieces 24 cups water 1/2 lbs. almond flour/meal 2 cups cream 1 egg yolk 1. In a large pot, layer the knuckle bones, chicken (breast-side down), and ham. Then toss all the rest of the ingredients in there. 2. Bring to a boil, then simmer for 4-6 hours (keep an eye on the water level!) 3. Strain everything through a sieve into a large, clean pot. 4. Let it cool overnight. A layer of jelly will form on the top (the gelatin from the bones). 5. Skim the jelly off into a pan set over medium-high heat. 6. When the jelly is melted, add the almond flour/meal and beat until combined. 7. Strain this mixture through cheesecloth, into the stock. 8. Warm the stock gently over medium-low heat. 9. Just before serving, whisk in the cream and egg yolk. Your end result should be smooth and creamy, with no chunks. Bonus: the rice will be cooked and flavored, ready to serve in its own right. Same with the ham and chicken (which won't be very flavorful after this treatment, so put them in dishes whose primary flavor comes from a sauce or seasonings). Toss the anchovies, onions, celery and bones to the pigs. Keep an eye out for a second Eat Like Austen post, coming next week, as well as some other goodies from Beth throughout Austen in August! Click here to return to the Austen in August Main Page
Disarmingly simple, pastila is lighter than air.
We invite you to make and share our Downton Abbey tea with your friends to celebrate the release of Downton Abbey on the silver screen Thursday, September 20, 2019 in theaters in the United States of America.
It took me a few weeks to build up the courage to make this dish. I've tried a few simple Roman dishes, namely boiled Farro with olive oil. I cheated and added salt, garlic powder, and tomatoes ... not authentically Roman, but who cares. But back to the reason I have delayed in making this dish: asafoetida. Yes, it does smell like it reads -- fetid ass. The stuff stinks like a dead mouse left in a desk drawer. It scared me and I am not afraid of much (except spiders). Asafoetida (Ferula assafoetida) is a spice derived from the root of a fennel-like plant and is also known as Devil's Dung. That pretty much sums up the smell. Anyway, I built up the courage and since I have twelve pounds of chicken thighs (which I despise) mistakenly purchased because someone (who shall remain nameless) thought they were chicken breasts, I decided to give it a go. Here is the recipe from Apicius: "pullum aperies a naui et in quadrato ornas, teres piper ligusticum carei modicum, suffunde liquamen, uino temperas. conponis in cumana pullum et condituram super pullum facies. laser uiuum in tepida dissoluis, et in pullum mittis simul et quoques. piper aspersum inferes." Translated ... "Draw the chicken from the rear and cut it into quarters. Pound pepper, lovage, a little caraway, pour on liquamen, flavour with wine. Arrange the chicken pieces in a ceramic dish, put the sauce over the chicken. Dissolve fresh laser in warm water and put it straightaway on the chicken and cook it. Sprinkle with pepper and serve." Given that Apicius provides no measurements with his recipes, I did an internet search and found the following recipe at www.parthia.com: Ingredients: 4 pieces chicken (breast or leg) ground black pepper 6 fl oz (3/4 Cup/170 ml) red wine 2 tablespoons (30 ml) garum (liquamen; substitute Vietnamese nuoc mam) 1/2 teaspoon laser (substitute asafetida powder or 5 drops asafetida tincture) 2 teaspoons chopped fresh lovage or celery leaf 2 teaspoons caraway seeds Directions: Place the chicken in a casserole dish and sprinkle it liberally with pepper. Combine the wine, fish sauce and asafoetida, add the lovage and caraway seeds and pour over the chicken. Cover and bake in a pre-heated oven at 375° F (190° C/gas mark 5) for 1 hour. Half-way through the cooking time remove the lid to brown the chicken. Serve with a little of the sauce poured over the meat. As you can imagine, when cooking using recipes from some odd 2,000 years ago, some of the ingredients must be substituted. This was the case with the laser, garum, and lovage. For the laser, asafoetida powder was substituted. Vietnamese fish sauce was substituted for the garum. I couldn't find a decent substitute for lovage so I substituted the dried fruit of ajwain. Some sources say that ajwain is the dried fruit of lovage, other sources disagree. I should have listened to the sources that disagreed. Modern Ingredients When I applied the cooking sauce, the pepper was washed away. Next time I will pound the pepper into the chicken as Apicius recommended. Pre cooking You can usually tell whether or not something will taste good when cooked if it does not smell foul pre-cooking. Despite the presence of asafoetida and fish sauce the chicken had a pleasant aroma once all the ingredients were assembled. During the cooking process a delicious aroma, which was unlike anything I had experienced, began to permeate the house. The aroma was faintly reminiscent of East Indian cooking, but very different. Post cooking Not a pretty dish, but during the cooking process the wine-colored cooking liquid turns a brownish which is more appealing to the eye. I don't like to eat wine-colored chicken. The predominant flavor of the cooked chicken is the asafoetida which lends a fried onion flavor to the dish. The wine adds a subtle flavoring and I don't taste the fish sauce, carroway seed, or black pepper at all. Unfortunately, the ajwain fruit has given the dish a slightly bitter flavor. Ajwain has an extremely strong petrolchemical aroma before it is cooked and is not pleasant at all in the dish. The other thing I noticed about the dish is that it is not salty at all. This could be because my fish sauce was too old -- I noticed that salt crystals had precipitated and were visible in the bottom of the bottle. I ended up adding a pinch of salt to my chicken and ate it with a side of farro and fresh tomato (I know ... un-Roman!). Despite my complaints about the dish, I recommend it and I will cook it again. Next time though using fresh fish sauce, fresh lovage, and chicken breasts.
Mr. Bingley’s white soup, Lady Middleton’s apricot marmalade, Margaret Dods’s pigeon pie, and more literary treats from Georgian England.
Host a “Downton Abbey” party with these Edwardian-style recipes
When my daughters and I spent a day last summer at the Jane Austen Festival in Louisville, Kentucky, we took part in an afternoon tea. Besides drinking about three pots of delicious tea between us,…
A dense gingerbread cake, rich with spices, that's perfect for teatime
Recently a reader asked me about making a cake for a Jane Austen themed party. This time of year is always good for apple inspired desserts. For this week's Friday Follow I thought I would take you down the caloric path of least resistance: It's time to trot out the Jane Austen teapot cookies again. While many of you are already familiar with these delightful (but time intensive cookies), some of you may not be aware of this potential source for family fun in the kitchen! Click here for detailed, step-by-step instructions. The easiest online source for Regency recipes is Jane Austen Centre's online magazine. Click on this link to find a variety of recipes for all subjects. Sally Lunn's Buns from Delightful Repast: For Sunday brunch. Yum! Gooseberries in the imitation of hops: Got plenty of time? Here's a Regency recipe for you! Mr and Mrs Weston's wedding cake, Emma 2009 Emma 2009 wedding cake: featured on this blog 18 months ago, this cake was made with two different molds and decorated with real roses and sugared grapes. Lovely. Read Soup and Snobbery: Food in the Novels of Jane Austen by Tanya Lewis
Seven authentic recipes dating back to the colonial days that will make your Thanksgiving truly traditional. Included: turkey, green beans, and more!
Mr Woodhouse in 'Emma' is horrified that the Bates family have roasted the pork he gave them.
Southern recipes, decorating, Southern and New England living
How to make Clotted Cream for the Perfect Cream Tea. It's very little effort to make a thick, velvety cream, perfect for scones with jam.
The Williamsburg General Store in Williamsburg, Massachusetts, where I worked for a summer during college, is a favorite stop on the old two-lane highway from Boston to the Berkshires. Now refashioned for tourists, the store has an ice cream shop, a wall of penny candy, hundreds of kitchen gadgets, and a bakery where customers line up for fresh-baked breads, cakes, and Wrapples, the signature pastry rolls stuffed with apples and cinnamon and glazed with sugar. They're like apple pies, repackaged. The store has its own winning recipe, but I reverse-engineered a close approximation, heavier on the lemon flavor, that earns its own raves.
Outlander: Brianna's Bridies recipe inspired by the Outlander book series. Brianna's bridies are from the fourth book, Drums of Autumn, by Diana Gabaldon.
1960's Evaporated Milk Chocolate Cake is a much-loved family recipe from an old Be-Ro cookbook. It first appeared in edition 24 which was published in 1961. I have shared the original version of this cake before on Lavender & Lovage here: OLD-FASHIONED MILK CHOCOLATE CAKE. However, the recipe I'm sharing today has been tweaked to make a larger cake, which serves 12 instead of 8, but still using the essential ingredient of evaporated milk. This 1960's Evaporated Milk Chocolate Cake is more like a gateau, and is what we call "Your Sunday Best Chocolate Cake" in our household! I've added a rather retro 1960's decorative finish of "hundreds and thousands" as well as little chocolate "jazzies", that we used to call rainbow chocolate drops when I was growing up. You can decorate this cake as you wish, and my later mother used always decorate her milk chocolate cakes with walnut halves, as well as added chopped walnuts to the chocolate buttercream filling too.
getting the bread out of the oven (slightly cropped)
Confession: I sometimes choose a recipe based on it’s name/title alone. That’s what led to me add this dessert to the menu of my recent dinner party. I thought it would be a good conversation piece…
Make Jane Austen's favorite Bath Buns at home. The enriched dough buns are filled with caraway seeds and have a sweet, sticky topping.
MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.
Book Synopsis There's no time like Tea Time and there's always time to enjoy a delicious scone.With Teatime Scones you'll enjoy twelve afternoon-tea menus featuring creative table settings and tea pairings that will delight all year long. Over 90 recipes and beautiful photography will have everyone planning their next Teatime!Scones are a time-honored accompaniment for tea, and this compilation of the best scone recipes from the pages of TeaTime magazine is a comprehensive guide to the perfect pairing. In this book, you will find delicious scones of all shapes and flavors to suit whatever you may fancy for teatime--from classic, sweet, and savory, to allergy-friendly and health-conscious varieties---along with a plethora of sumptuous spreads to serve alongside the beloved bakes.Chocolate and fruit, herbs and cheeses, and other delights abound in Teatime's collection of scones recipes. Take time from the busyness of the world, and capture a few moments to delight in a savory or sweet choice along with a steaming cup of tea. Whether in the company of friends or on a cherished afternoon alone with a good book, enjoying sips of tea amid bites of of an appetizing scone is truly a vacation, even for a short time. Teatime Scones is sure to please the tea lover and to provide a tasty supply of ideas for the next teatime occasion.
Whether preparing for an Unexpected Party or simply wanting to reawaken bygone traditions, this seed cake from The Hobbit is your go-to recipe.
These are the forerunner of modern baked cheesecakes, and this recipe originates from one of the first documented versions of this recipe. Curd cheese was very popular as an ingredient for desserts many hundreds of years ago, and these delightful little tarts have a Royal lineage; the story is that whilst Henry VIII was strolling in the gardens of Hampton Court Palace, he came across a group of ladies in waiting (to his queen, Catherine of Aragon), one of whom was Anne Boleyn - whom subsequently became his second wife; they offered him some of these tarts and he enjoyed them so much, that he named them after the Maids of Honour. I always make these for afternoon tea - they are delightfully light and fragranced with delicate orange flower water or rose water. Use any dried fruits that you have available - I find a mixture of seedless raisins and chopped candied peel works very well.
Homemade Clotted Cream (aka Devonshire or Cornish Cream) is a luxurious spreadable cream and a must for afternoon tea and scones, but no need to buy those pricey little imported bottles, because now you can make it right in your own kitchen!
Discover authentic Tudor recipes and indulge in the flavors of the past with The Tudor Travel Guide's mouthwatering collection of dishes.
A brief history of Shrewsbury cakes and my attempts of recreating its recipes between 1739 and 1806.
Take a closer look at the food that Poldark has been eating
Vintage Tea Time Recipes - A selection of vintage tea time recipes, from 1910 to the 1970's. All of them perfect for any tea tray suppers.
A lot of magic can happen between two slices of bread. Explore our recipes to discover the endless possibilities ranging from the classics (PB&J, cheese, turkey, tuna and chicken salad), to scaled up reubens, paninis and grilled sandwiches that will have your taste buds singing.
The Cookbook Guru has really picked a brilliant source of social history with Mrs. Beeton’s Book of Household Management for review this month. The book was first published in 1861, although …
Known for her love of entertaining and afternoon tea, these authentic Dolley Madison Woodbury Cinnamon Teacakes is a recipe pulled from the archives and renewed slightly to make for teatime treats today.
Celebrate Presidents Day with George Washington and Abraham Lincoln's favorite food. These comfort food classics are easy to make at home!
Taste the history and flavours of ancient Rome by making this recipe for a divine honey-cake that was so good it was offered to the gods.
