Afternoon Tea: A Timeless Tradition by Muriel Moffat

By Muriel Moffat

A tasty peek on the culture of afternoon tea on the Fairmont Empress inn -- and the enthralling historical past of taking tea.

Muriel Moffat has been sipping tea at Victoria's storied Empress inn for 60 years -- and sharing all these beautiful cups with 4 generations of Moffats. whilst she poured her love of all issues tea right into a darling little publication, it quickly grew to become a bestseller, with 30,000 copies bought from the cabinets of the Empress present store in exactly 5 years.

Beautifully redesigned and prepared for its ebook exchange debut, Afternoon Tea deals a peek backstage on the very good inn, the place afternoon tea has been serious about beauty and gourmand indulgence considering the fact that 1908. incorporated are numerous well-loved recipes from the Tea foyer, which has hosted the likes of Queen Elizabeth II, Rudyard Kipling and Shirley Temple.

This fascinating publication is additionally a chatty and vibrant heritage of tea and the various rituals surrounding it, certain to entertain the amateur and fanatic alike. Steeped in a love of traditions, Ms. Moffat's cherished booklet celebrates a littleknown ritual which can simply be the root of every little thing invaluable -- relations, neighbors and, after all, tea."

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Makes about 2 dozen and surprisingly freeze beautifully. You can eat them right from the freezer! indd 51 12/04/12 9:17 AM T rifle has a history dating back to the mid 1700s and the name was derived from a Middle English word, “trufle,” that initially originated from the French word “trufe,” which means something of little importance. The first trifle was made from stale sponge cake soaked in wine in a large bowl topped with leftover custard and fruit. Remember, there was no refrigeration in those days, so the trifle was created to use up all the stale cakes, cookies and biscuits!

By blending teas from different regions of the world, the Empress’s tea merchant boasts the ability to provide a tea product that remains consistent from one pot to the next and that is not only impressive but of the utmost importance. Acknowledging that superb tea quality was usually related to loose-leaf tea, the Empress tea merchant discovered if they slowed down the speed of the teabagging machinery, the large loose-leaf tea could be packaged in bags without impacting the quality of the blend.

2 Smooth whipping cream over top of trifle. 3 Garnish with almonds, nuts and raspberries. indd 55 12/04/12 9:17 AM { } E c c l e s Ca k e s 1¾ cups flour 2¼ tsp. baking powder 1 tbsp. sugar ¼ tsp. salt ¼ cup butter 2 eggs, beaten 1⁄3 cup half-and-half cream 2 tbsp. currants 1 tsp. butter 2 tbsp. sugar cinnamon to taste 1 Preheat oven to 450°F. 2 Mix together flour, baking powder, sugar and salt. 3 Cut in butter until mixture resembles coarse oatmeal. 4 Beat eggs and set aside 2 tsp. of the beaten egg and mix remaining egg with cream.

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