The Proper Way to Serve Iced Tea

Have you ever wondered where the iced tea spoon goes after stirring your Iced Tea? What is proper Iced Tea etiquette? How should Iced Tea be served?

According to Dorothea Johnson, founder of The Protocol School of Washington, Iced Tea should be served in a tall glass placed on a saucer or small plate with the long iced teaspoon resting on the outer right of the flatware. After stirring the sugar cube in the tea the spoon should be placed on the edge of the iced tea saucer to protect linens. If a saucer is not provided the long iced teaspoon should remain in the glass and the index finger should be used to hold it in place while sipping.

It is appropriate to offer both sugar and lemon with iced tea. Sugar should be in the form of sugar cubes and lemons should be thinly sliced and placed on a small dish. Both should be placed near each other on the table for convenience of guests.

I personally have never been to an event where the iced tea glass is served on a small plate and am looking forward to introducing this bit of proper iced tea etiquette to my circle of friends. I know they will appreciate it – especially if it helps to protect beautiful table linens!

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August 30, 2010 in Uncategorized
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Taking A Moment for Tea

Earlier this week my assistant Jessica, my precious 20 month old daughter and I went to the beautiful Columbus Botanical Gardens for a Wedding Cake Stand photo shoot. I had brought along some toys to entertain my daughter and of course included her little tea set. After finishing the photo shoot we took a moment to “take tea”. I happened to snap this picture when she first sat down and am so glad I still had my camera handy. Since many of you are mothers and tea enthusiasts I thought you would appreciate this sweet picture.Toddler Tea Party

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August 27, 2010 in Uncategorized

Pumpkin Pecan Ooey Gooey Butter Cake

This incredibly delicious dessert is a Autumnal adaptation

Colorful Fall Inspired Mixing Bowls

Colorful Fall Inspired Mixing Bowls

of Paula Dean’s original recipe created by my friend Gary. He invented it for a fall bonfire we attended and I must say I was licking the spoon (Don’t tell anyone!)

He was kind enough to share it with me so I could pass it on to you. With the fall season just around the corner and the pumpkin harvest soon in full swing, you’ll definitely want to experience this wonderfully delicious Pumpkin Pecan Ooey Gooey Butter Cake. Enjoy!

Pumpkin Pecan Ooey Gooey Butter Cake

Ingredients:

1 Spice Cake Mix

2 sticks of butter, melted, separated

3 eggs

1 – 8 oz package cream cheese, softened

1 – 15 oz can pumpkin

1 – 1 lb box powdered sugar

1 1/2 teaspoons pumpkin pie spice

3/4 cup chopped pecans

1/4 teaspoon ground cinnamon

1 teaspoon vanilla

Directions:

Preheat oven to 325 degrees. Grease a 9″ x 13″ pan.

Pumpkin Candle Holders

Pumpkin Candle Holders

Mix spice cake mix, 1 stick of melted butter and 1 egg in a stand mixer until well blended. Press into bottom of pan.

Beat cream cheese until smooth. Add 2 eggs, pumpkin, pumpkin pie spice, cinnamon, vanilla, and remaining stick of melted butter. Blend well. Add powdered sugar a little at a time until well blended. Fold in pecans. Spread onto bottom layer in pan. Bake 55-60 minutes (Remember you want the top layer not to be too firm when cooked and cooled because this is the ooey gooey party). Cool and serve. Yields 10-12 servings.

Try these variations too…

Chocolate Ooey Gooey Butter Cake – Use a chocolate cake mix and to the top layer, add 4 TBL of cocoa.  Add chocolate chips on top of the bottom layer. Bake at 425 for 40-50 minutes.

Peach Cobbler Ooey Gooey Butter Cake – Use a vanilla cake mix, place sliced fresh peaches on the bottom layer before adding the top layer. Bake at 425 for 40-50 minutes. Serve with ice cream.

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August 20, 2010 in Uncategorized

An Inspiring Alice in Wonderland Tablescape

Just this morning I learned to make a video slideshow and am thrilled to present my first works to you. This video shows off the unique and whimsical features of the Alice in Wonderland Tea & Tabletop Collection.

Alice in Wonderland Teacups

Alice in Wonderland Teacups

Thank you to Susan at http://www.betweennapsontheporch.blogspot.com for sharing these beautiful photos with us. Be sure to visit her blog for inspiring ideas. Our favorite is “Tablescape Thursday” where she showcases a new tabletop and allows you to post your own creations. Last Thursday she created an Alice in Wonderland themed tablescape for an Unbirthday party! Simply gorgeous!

View the video for this charming collection by clicking the following link…

AIWcollection

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August 10, 2010 in Uncategorized

Delicous Chilled Tea Recipes for Summer Entertaining

Our delightful customers at The Twiggery have been gracious enough to share favorite recipes with us over the years and many of these recipes have quickly found themselves added to the pages of our personal cookbooks. Being tea enthusiasts, we love having a tempting chilled tea offering to serve guests during summer parties instead of regular sweet tea. Here are a couple favorites we hope you will enjoy adding to your summer menu.

Paris Beverage Server

Elegant Hand-Blown Glass Paris Beverage Servers for chilled beverages

Almond Tea Punch (compliments of Jan in TX)

1 cup sugar
2 cups water
simmer above ingredients in small sauce pan on stove top, stirring constantly until dissolved. Cool.
Then add the following ingredients to sugar water mixture:

5 tablespoons instant tea
4 cups water
1 tablespoon almond extract
1 tablespoon vanilla extract

Mix well, then add:

1 – 12 oz can frozen pink lemonade, thawed
2 quarts water

Mix and serve chilled.

Ginger Iced Tea

(compliments of Ms. Glover and the San Francisco Examiner – at least 20 years ago)
This tea is a beautiful amber color so I recommend serving it in a clear server and glasses.

16 tea bags
1 lemon- grate the rind
1/2 teaspoon ground ginger
1 nectarine, pitted and sliced
1 cup sugar

In a small bowl combine the sugar, ginger and lemon rind. Let sit at room temperature for one hour then refrigerate. At that time, add the teabags to 2 quarts of cold water and place in refrigerator with 2/3 cup of the ginger flavored sugar. Add the nectarine. Remove tea bags after 6 hours.(Do not leave tea bags in longer than 6 hours or tea will have a slightly bitter taste. Let tea “marinade” at least 12 hours to blend flavors. Serve chilled with lemon, orange or maraschino cherry garnish and extra sugar on the side.

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June 25, 2010 in Uncategorized

Gourmet Blackberry Lime Cheesecake

With blackberry season just around the corner, this timely recipe embraces the fresh flavors of summer with the welcoming taste of a classic favorite. Enjoy!

Serves: 6

For the crust:
2/3 cup graham cracker crumbs
(about 5 whole crackers)
3 tablespoons butter, melted
1 tablespoon brown sugar

For the cheesecake:
16 ounces fresh blackberries, divided
3/4 cup sugar, divided
16 ounces cream cheese (2 pkgs) room temperature
2 tablespoons flour
2 eggs
1 teaspoon vanilla extract

For the curd:
2 eggs
1/2 cups sugar
1/2 cup lime juice
Finely grated zest from 2 limes
4 tablespoons butter, cut up
fresh blackberries and mint leaves to garnish

Heat the oven to 350 degrees F. Spray a 6-inch spring form pan with baking spray.

In a small bowl, use a fork to combine the graham cracker crumbs, melted butter and brown sugar. Press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes, or until golden around the edges. Set aside to cool. Leave the oven on. Reserve 2/3 cup of blackberries.

In a blender or food processor, combine the remaining blackberries with 1/4 cup of the sugar. Process or blend until pureed. Strain through a fine mesh strainer to remove the seeds. Set aside the puree.

In the bowl of a stand mixer, combine the cream cheese, remaining 1/2 cup of sugar and flour. Mix on low until combined. Scrape down the sides of the bowl, then mix some more. Do not mix any faster than medium-low; you don’t want to incorporate air into the mixture.

Add 1 egg, mix thoroughly and scrape the bowl. Add the second egg, mix and scrape again.

Add the vanilla and mix one more time. Fold 1/2 cup of the blackberry puree and the reserved whole blackberries into the batter.

Transfer the batter to the crust. Bake for 10 minutes, then lower the temperature of the oven to 250 degrees F and bake for another 30 minutes. The top of the cheesecake should be slightly puffed and spongy-firm to the touch. It should just jiggle slightly in the center when the pan is tapped. Let cool at room temperature for 1 hour, then refrigerate until completely chilled.

While the cheesecake bakes, make the blackberry-lime curd. In a medium stainless steel bowl, combine the eggs and sugar with a whisk. Add the remaining blackberry puree, the lime juice and lime zest.

Set the bowl over a medium saucepan of simmering water. The bowl should rest on the top edge of the pan without touching the water. Whisk the mixture continuously until it reaches 170 degrees F.

Remove from heat and add the butter, one piece at a time, whisking to combine. Press plastic wrap directly onto the surface of the curd and refrigerate until cool.

When ready to assemble the dessert. remove the spring form pan sides. Run a spatula under the crust to remove the bottom of the pan.

Transfer to a plate. Spoon the blackberry lime curd over the top of the cheesecake. Garnish with fresh blackberries and mint leaves to serve.

The recipe for the curd makes more than what you need for the cheesecake. Use the curd for toast, waffles, scones in place of jam, or spooned over homemade vanilla ice cream.

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June 10, 2010 in Uncategorized

Old-Fashioned Strawberry Soup

I just came across this chilled soup recipe while browsing a past issue of Victoria. I have not tried it yet, but looking over the ingredient list, this soup cannot be anything but divine. Since we are sharing strawberry inspired recipes, I hope many of you, like me, are drawn to create this recipe for yourself. Perhaps a delicious idea to serve for a Mother’s Day Tea Party. Enjoy!

Old-fashioned Strawberry Soup*
makes 3 cups

3 cups hulled, sliced fresh strawberries
1/4 cup sugar
2 tablespoons chopped fresh mint
1/2 cup peach nectar
3 tablespoons balsamic vinegar
1 cup sour cream or plain yogurt

1. In the work bowl of a food processor, combine the strawberries, sugar, and mint. Pulse to roughly chop. With the food processor running, slowly pour in the peach nectar and vinegar. Refrigerate soup until chilled, about 1 hour.

2. Spoon chilled strawberry soup into bowls or teacups, and top each with a dollop of sour cream or plain yogurt. Garnish with a fresh mint leaf.

*Victoria Magazine, July/August 2009

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April 20, 2010 in Uncategorized

Simply Sensational Strawberry Punch…and other favorite strawberry recipes!

Every Spring I wait impatiently for the first strawberries to arrive at market. After a long winter,

Strawberries are delicious as syrup and in flavoring tea.
Strawberries are delicious as syrup and in flavoring tea.

these brightly colored beauties are a welcome treat for the eyes and their fresh bursts of flavor are tempting to the taste buds.

One of my favorite strawberry recipes is my Mom’s recipe for Fresh Strawberry Punch. I’m not sure were the recipe came from but she has created batches of this delicious spring treat for my sister and I as long as I can remember. In fact, my sister served it at her Spring wedding a few years ago. Guests still rave about the punch to this day!

With the great many of you who enjoy entertaining, I’m sure that as I type this you are working up plans for another party whether it be graduation party, wedding shower, baby shower or THE annual tea event of the season. To you I simply say “Serve the Strawberry Punch”. To those that don’t have an event coming up may I remind you that Mother’s Day is just a few shorts weeks away and this would be a special treat to make her day very special indeed. Enjoy!

I’ve also added a few other favorite strawberry recipes as well. Do you have a favorite strawberry recipe, please share it with us!

Fresh Strawberry Punch
1 Quart Fresh Strawberries, washed, stems removed
1/2 cup sugar
3 cups orange juice
3/4 cup lemon juice
2 quarts ginger ale
fresh whole strawberries for garnish

Blend strawberries, sugar, orange juice, and lemon juice in blender until well blended. Right before serving add ginger ale. Garnish glasses with a whole strawberry. Note: The punch base can be made ahead of time and frozen in milk jugs until the party day. Just thaw and add ginger ale in a punch bowl.

This Silver Basket is a great way to offer fresh strawberries to party guests.
This Silver Basket is a great way to offer fresh strawberries to party guests.

Strawberry Sorbet in Floral Ice Cups
This dessert is adds a unique touch to any tea party or shower. Guests will adore
the unique ice cups infused with fresh flavors and savor every bite of the sorbet.

For the Strawberry Sorbet:
1 cup sugar
1 cup water
1/4 cup corn syrup
1 quart fresh strawberries,

stems removed, quartered
4 tablespoons fresh lemon or lime juice

Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and simmer without stirring until the sugar is completely dissolved. Transfer to a bowl and let cool completely.

Combine the strawberries and lemon juice in a food processor fitted with the metal blade. Pulse to chop the strawberries, about 15-20 times, then process until the strawberries are completely pureed, 1-2 minutes. Press the strawberry puree through a fine mesh strainer to remove seeds. Combine the seedless strawberry puree with the cooled sugar syrup and corn syrup. Chill for 1 hour.

Turn the machine ON, pour strawberry puree mixture into freezer bowl through ingredient spout and mix until thickened, about 25-30 minutes. The sorbet will have a “soft serve” texture. If desired, transfer the strawberry sorbet to an airtight container and place in freezer until firm, about 2 hours to “ripen”.

Scoop Sorbet into Floral Ice Cups and garnish with fresh mint

To Make Floral Ice Cups:

Clear, disposable plastic cups in 2 sizes (large & small)
baking sheet
pesticide-free edible flowers
masking tape
small paper doilies

Line a baking sheet with large cups and pour water in each cup about 1/4 full. Add edible flowers and arrange. Place the small cup inside and push down so the water will rise along the edges of the bottom cup. Use masking tape across both bowls to hold the inside cup in place. Place baking sheet with cups in freezer and let water freeze for approximately 30 minutes. Use a wooden skewer or ice pick to add and distribute flowers down the edges of the cup. Continue to add and reposition flowers as water freezes: then freeze overnight.

When frozen, take the sheet out of freezer and gently remove the inside plastic cup (you may want to pour some warm water inside to loosen it a bit. Place outside cup in warm water or wrap outside with a warm towel to loosen then gently turn upside down to to remove the ice cup. Place the ice cups in the freezer on the baking sheet until ready to serve.

When ready to serve, place ice cups on a paper doily lined saucer or plate with a raised edge (to prevent drips and slips). Add sorbet and garnish and serve immediately.

Some suggestions for edible flowers (make sure they are all pesticide-free before using)

Roses
Pansies
Violas
Marigolds
fresh herbs for greenery

Easy Strawberry Cream Appetizers

Delicious Strawberry Appetizers
Delicious Strawberry Appetizers

These decadent strawberry treats are so easy and create an eye catching display on the serving table. Guests will be drawn to them so make  many – they won’t last long!

1 – 8 oz pkg cream cheese, softened
1/2 cup confectioners sugar
1 teaspoon almond extract
1 quart fresh whole strawberries, stems removed

In a medium bowl, beat cream cheese, confectioners sugar, and almond extract until smooth. Spoon cream cheese mixture into a pastry bag fitted with a medium star tip. Chill 1 hour.

Quarter Strawberries from tip to stem end without cutting through stem end. Pipe cream cheese mixture into strawberries. Chill until ready to server.

Yield: 1 quart stuffed strawberries

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April 18, 2010 in Uncategorized

Easter Bunny Moss and Ivy Topiaries

Happy Easter Everybody! We hope you enjoy these darling Easter Topiaries

Easter Bunny Live Moss Topiary

Easter Bunny Live Moss Topiary

seen recently at Callaway Gardens in Pine Mountain, GA. Easter Bunnies of all kinds and Yellow Chicks! The Easter Bunnies were made from a beautiful live moss and ivy. We could not get close enough to the chicks to investigate how they were made but aren’t they cute? A helpful hint when you are creating your own topiaries – the experts at Callaway Gardens said they have learned to plant the ivy (or other living plant) in the body of topiary and just “pin” the branches out from the main torso as they grow. Otherwise, if the plants are placed in the “arms” or “legs” they tend to dry out and not do well. Another idea…they painted pine cones and magnolia pods for the basket of Easter Eggs. Let us know what kind of topiary you are making! We’d love to see pictures.

 

Bunny Topiary made of live moss

Bunny Topiary made of live moss

 

Easter Topiaries

Easter Topiaries

 

Baby Chick Live Topiaries

Baby Chick Live Topiaries

 

Bunny Rabbit Live Topiary

Bunny Rabbit Live Topiary

 

Bunny Rabbit Ivy Topiary

Bunny Rabbit Ivy Topiary

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April 3, 2010 in Uncategorized

Host a Mad Hatter’s Tea Party – Easy As 1-2-Tea!

“We’re all mad, you’ll fit right in!”

Alice in Wonderland Teapot

Alice in Wonderland Teapot

The Mad Hatter,
Alice’s Adventures in Wonderland
by Lewis Carroll

 

“I was walking one day and along came a white rabbit, hopping down the path. The whiteness of the fur against the winter day was like a beacon, so I followed the rabbit…down its rabbit hole. And, found myself in a strange place: a long table set for a tea party. “Oh well, I thought…I like tea, so I guess I’ll go along for the ride! This dream inspired me to plan my very own Mad Hatter’s Party…or was it a dream, after all?”

Alice in Wonderland is a magical, odd, whimsical book that’s given flight to many children’s imaginations — that’s why you should throw a Mad Hatter’s Tea Party of your very own: just for fun.
No better time then now with the NEW “Alice In Wonderland” Movie hitting theaters in March!

Of course, there aren’t many rules — that’s the whole point. But, you can start with the very un-birthday sort of basics from the party:

Rule #1: No matching…teacups, teapots, clothing, decorations, flavors–anything goes!

Rule #2: The goal is quirky fun, so plan some surprises!

Rule #3: That’s it, no more rules!

Let’s start with setting the scene. A long table is best, so all your guests can partake in the silliness together. Go for lots of vivid color mixed with black and white — a checked tablecloth perhaps with odd centerpieces – fuschia flowers and turquoise candles, boxwood cubes or fun topiaries. If you can, get chairs of different heights and textures around the table so people are sitting at different heights. Make the head of the table, the so-called Mad Hatter’s Throne, an especially unusual chair.

 

Preserved Boxwood Cube

Preserved Boxwood Cube

Deck the table with your mismatched tea cups, saucers and teapots…this can be done simply by mixing and matching cups and saucers from different sets and exchanging the teapot lids. Or, keep an eye out at yard sales and flea markets for floral or brightly colored ones.

 

Serve whatever type of tea you like -a rooibos or herbal varieties will do nicely- but truly, the focus will be on the food! Nothing normal-sized, that’s boring. Go for very small delicacies, like mini-muffins, mini-brownies and very petit-fours. Or, go big, with a towering three-tiered cake decorated in bright colors. Things shaped like mushrooms, flamingos, croquet, rabbits, etc are all fair game. Have fun!

If you want to play up the theme, attach little notes to the food and drink that say “Drink me” or “Eat me,” just like in the book. You can play on the Queen of Hearts theme by making cookies in the shapes of heart, diamond, club and spade and coloring them with icing. Or, make sandwiches and cut them into those shapes.

The Mad Hatter at the Disney Parade

The Mad Hatter at the Disney Parade

 

 

Now, the guests — you’ll want to prepare them for this fun affair, so set the tone with the invitations straight away. Use cutouts, print part of invitation sideways or upside down, and make sure it’s striking. If you want them to come dressed in costume, give some tips on the back as to what you are thinking — should they wear time period pieces? Come as Alice in Wonderland characters? or just wear their best fun outfit, with a hint of mismatch?

Outside the location of the party, you may want to prime the anticipation of your guests by having painted signs that indicate what fun they are in for — colorful signs that are arrows point every which way, or that say “This way to the Unbirthday party!” You can go even further by making the front door a rabbit hole, or a looking glass. If you don’t have a large looking glass, make one out of smooth tin foil.

Feel free to change things up with funny name tags, like people’s names spelled backward or some silly phrases put together like “Mugglewump Apostrophe” or “Carmelina Petunialily.” Or, set some rules and let people’s imaginations go to work. You can also declare contrarian rules, just like the Mad Hatter, such as “yes for no” or right for left,” etc. It should certainly make passing the tea and cookies interesting!

Alice in Wonderland 2 Tier Stand

Alice in Wonderland 2 Tier Stand

Games are a must for a fun, zany party. Try something crafty, like “Make your own Mad Hat!” Set up places to play any type of cards, depending on the age range and of course, lawn croquet! If you can, cut out some animals to tape to the croquet wickets and clubs.

And, last but not least, have fun! Once the planning is done, go with the flow and see how nutty your guests are feeling. Send them off with a gift bag (any odd assortment of candies and cards) and plans for the next event…on someone’s unbirthday, of course.

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February 18, 2010 in Uncategorized