Well Fed Network

Posted by Alex Prichard on Paper Palate.

When the opportunity came up to review Tea Time magazine I couldn’t help myself - I just had to do it. Is there really that much to say about afternoon tea? How many cake recipes can you really put in one magazine?

The magazine’s by-line is ‘Tearooms-Food-China-Table Settings’, although there is also a very healthy emphasis throughout on etiquette. The magazine is published by Southern Lady, which has been reviewed recently on Paper Palate. I am confident that I am not Tea Time’s target audience, which actually made it all the more interesting to read.

The magazine comes out every two months. The Jan/Feb 07 issue promises 25 recipes, tipping etiquette, tea manners for children and tea in Birmingham (Alabama, for English readers). To a non-American the tipping etiquette was truly frightening: it would never occur to me to tip a tea sommelier, or a cloakroom attendant, and it makes the ritual of going out to tea sound riddled with hidden costs.

The recipes all looked enticing - and they weren’t all cake or scone recipes! I tried out the curried cream of squash soup which was simple and tasty. I did find the original recipe rather heavy as far as cream, so I actually halved the amount, but the combination of squash and curry is definitely one to keep in mind. I was also tempted by rosemary white cheddar scones and the chicken and wild rice salad which came from the article about Birmingham.

While there is also a whole article devoted to tea time sandwiches, if you’re a sweet tooth, don’t worry as the cake and pastry recipes significantly outnumber the savoury ones. There a good selection throughout the magazine including miniature triple chocolate cupcakes, bittersweet chocolate shortbread or cinnamon pecan scones with honey cream.

There are also articles on table dressing and general tea-paraphernalia collecting, as well as plenty of tips to aid in hosting the perfect afternoon tea.

The March/April edition is in much the same vein, although a slightly more international flavour. There’s an article about where to take tea in Paris, an interview with Lord Wedgewood and a year-round Four Seasons tea promotion which covers London and Dublin in addition to Las Vegas and Atlanta.

With Easter now upon us it’s no surprise that there are Easter recipe ideas, but there’s also an article about Irish tea time treats for St Patrick’s day.

I tried out the Wedgewood scones, which aren’t based on Lord Wedgewood’s personal recipe but were created by Tea Time in honour of his visit. I was intrigued by the combination of lemon and basil, and while the scones weren’t exactly what I was expecting, they did have a very good flavour.

The Tea Time magazines are packed with recipes, and many of the savoury ones would translate extremely well from tea time fancy to fancy canape. Based on the two dishes I made the recipes seem to be well tested, although I think that a flexible approach may pay greater dividends than strictly following the instructions. One downside is that the magazines are packed with advertisements, which, if you’re not particularly interested in turning your old china into jewellery, can be a little distracting.

Even if you’re not a Southern Lady, Tea Time is an interesting insight into a different world - and the recipes are just the icing on the cake.