October 2009

October’s Tea-Zine Articles

October Tea-Zine Story: “Why I Like Tea” by Madison J.

Family Tea-Time: “What is A Family Tea”   by Babette Donaldson

October Tea Party Recipes:

Homemade Chai

Funny Face-Wiches   &  Biscott-Tea Cookies

October Tea Story?

Why I Like Tea

by

Madison J.

2nd Grade, Grand Rapids, MI

I drink tea every day. Sometimes we use tea from the store. But other times we invent our own tea. Sometimes my mother makes it cold and sometimes hot. I like it both ways.

I pick mint in the garden and mix it with other herbs. One time I used a cinnamon stick and some other spices. We tried drying the rose berries and making tea but it was sour. We added some honey and it tasted good.

I like tea because it’s easy and fun and because no one else does it like me.

One day I will write a book too. And I will draw the pictures all by myself.

This is The End of My Story

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What is a Family Tea?

The story for this month by Madison inspired further comment on sharing tea at home. I’ve come to realize that there are many people who hesitate to start a family tea tradition because they believe it is difficult or expensive.

When I am invited to speak at schools, bookstores and libraries I find many people want advice on how to create a memorable teatime at home.

I suggest starting with a very simple formula:

• Use a teapot and teacups with saucers.

• Choose a fun flavored tea.

• Serve something freshly baked.

• Turn off the TV, other electronics & phones.

• Just talk!  Nothing heavy. Light & fun.

You don’t need to make an announcement. Just do it. Say, “Would you like some cookies and tea?”

Inexpensive teaware:

You may not want to start with the antique heirloom teapot. Your local tea shop may carry new ones at very reasonable prices. Thrift Stores and garage sales are excellent sources for mix-and-match cups & saucers.

Menu:
The treat with tea can be as simple as toast and jam or a full-on afternoon of baking scones. Fresh fruit is an excellent snack with a cup of tea.

Conversation:

This isn’t the time for solving the problems of the world. But it could be game-time or a combined effort on a jigsaw puzzle.

In Emma Lea’s Tea With Daddy, she tells her father -

“We can just talk. I can tell you about what’s been happening at school. You can tell me about your work or what you did when you were a little boy. You know. Things that matter.”

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October Tea Party Menu

Homemade Chai

Makes 4 servings

A mortar and pestle can be fun kitchen gadgets and grinding is a good job for your young chef-in-training.

Ingredients:

2 teaspoons crushed cardamom seeds

4 teaspoons crushed cinnamon stick

8 whole cloves, crushed

2 tablespoons grated fresh ginger

4 tea bags – black, green or herbal tea

2 cups water

2 cups milk

Honey to taste

Directions:

Remove the outer pods of the cardamom seeds and crush the remaining seed, the cinnamon stick and the whole cloves with a mortar and pestle.

Heat all ingredients together in a saucepan with low heat for 10 minutes. Strain and serve.

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Funny Face-wiches

Serves 4

This is an activity recipe. It can also become a spontaneous rainy day lunch and generate giggles and memories to share with your young child.      

Ingredients:

Crumpets or English Muffins
Peanut Butter or Almond Butter
Cream Cheese – can be colored or flavored Raisins
Full Sheet fruit leather or roll-ups
Gummy candies
Hazelnuts (make a great nose)
Other fun things from your cupboard!

Directions:

Prepare the sample face and have the topping choices for each child. Toast the bread lightly and serve to each child. Assist younger children in spreading the nut butter on their muffin. Then decorate and eat.     This can be a seasonal or themed menu item. Like Face-Witches – create a black-hat and ugly features for Halloween.

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Biscott-Tea Cookies

Makes 36 cookies

Biscotti are cookies baked in a two-step baking process. These are recommended for dunking in a cup of tea or a glass of milk. They are a bit firm to eat without softening, but they do keep well and make great “from the kitchen” homemade gifts.

Ingredients:

1 cup raw almonds

1 teaspoon baking powder

1/8 teaspoon salt

2 cups all-purpose flour

4 teabags, Earl Grey or your favorite flavor

3/4 cup sugar

3 large eggs

1 teaspoon vanilla

1 teaspoon almond extract

1 cup boiling water

Olive Oil

Directions: Preheat oven to 350 ° F.

Toast almonds for 8-10 minutes. Let cool and then chop coarsely.  Set aside.

Moisten the teabags in the boiling water, about 1 minute. Remove from the water, open the teabags and remove the tea leaves so they can dry a bit.

Reduce oven temperature to 300 ° F and line a baking sheet with parchment paper.  Waxed paper can also be substituted for baking parchment.

In a small bowl, lightly beat the eggs and extracts together.  Set aside. Combine the flour, sugar, baking powder and salt in a mixing bowl.  Whisk together until blended. Make a well in the center of the dry ingredients. Add the egg mixture and beat until it forms a stiff dough. Then add tea leaves and almonds by kneading them into the dough with floured hands. Divide dough in half.

On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.  Position the logs on the prepared baking sheet, spacing the logs about 3 inches apart. Bake for 35-40 minutes, until firm to the touch.  Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on a diagonal to make each cookie a bit longer. Arrange evenly on the lined baking sheet.  Brush both sides of the biscotti with olive oil. Bake 10 minutes, turn slices over, and bake another 10 minutes.  Remove from oven and let cool.

Store in an airtight container or freeze for up to two weeks.

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