Alice's Tea Cup: Delectable Recipes for Scones, Cakes, by Haley Fox

By Haley Fox

The pleasant sisters and proprietors of Alice's Tea Cup percentage approximately 100 recipes from their fascinating and wildly renowned new york restaurants
For nearly ten years, Alice's Tea Cup has been a vacation spot in long island urban for locals and travelers alike who crave a delicious afternoon tea with out airs or pretension. Haley and Lauren Fox discovered at an early age that tea was once 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 grew to become on its ear," Alice's Tea Cup serves up precise twists to conventional Victorian tea fare, including:

Savories—Lapsang Souchong Smoked poultry 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 allow you to throw a customized "Curiouser and Curiouser" tea social gathering with loved ones props and supply plenty of alternative routes to have a good time with tea and festive foodstuff. From salads to scones, pancakes to cupcakes, afternoon tea to night mar-tea-nis, this incredible cookbook allows you to take pleasure in Alice's mouthwatering recipes with no leaving domestic.

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Additional info for Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot

Sample text

Add the shallots, baby leeks or spring on1ons and onion to the stock, and mix well. Simmer for another 20 m1nutes. adJuSting the seasoning w1th more sugar or fish sauce 1f des1red Keep the soup hot over very low heat 2 When the ch1cken IS cool enough to handle. shred 1nto th1n stnps along the gra1n Set as1de 3 Bnng a separate pot of water to a bo1l Add the nee noodles and bo11 until soft. 5 to 7 m1nutes or longer as needed Remove and nnse w1th cold water, then dra1n Transfer to 1nd1v1dual serv1ng bowls and top w1th the egg, chicken stnps, sausage and Cnspy Fried Shallots (page 42).

Dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place 2 1/ 2 heaping tablespoons of the Filling onto the wrapper. Fold one end of the wrapper over the Filling , then fold the sides and roll up tightly, pressing to seal. Repeat until all the ingredients are used up. 3 Heat the oil in a wok over medium heat until hot. Deep-fry the spring rolls, a few at a time, for about 5 minutes each until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.

3 To make the Fresh R1ce Flour Wrappers, mix the ingredients well to form a smooth batter Fill a steamer w1th water until 2f3 full and stretch a piece of cheesecloth very lightly over its top, securing it with a stnng. Bring the water 1n the steamer to a boil and brush the cheesecloth Wllh a little oil. In a circular mot1on, spread a small ladlelul of the batter onto the cheesecloth, lorm1ng a th1n, round layer of batter Cover Wllh a lid and steam the batter until set, 2 to 3 m1nutes. Remove by carefully lilting the wrapper from the corners with a spatula.

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