Tuesday, October 9, 2012

Afternoon TEA


Afternoon tea is a small meal snack typically eaten between 3pm and 5pm. The custom of afternoon tea originated in England in the 1840s. 

For me, sometimes it is tea and sometimes it is coffee, but it is a time especially in the months when the weather is turning damp and cold, that a cuppa something soothing is just the thing I need to get me through the afternoon hours... along with a small snack.



Food and Pottery Connection ~

Food
Old fashioned sugar cookies **
 
Pottery
appetizer plate to accompany your cup of something warm

** Old Fashioned sugar cookies, a Martha Stewart recipe - makes 20 cookies

Ingredients:
Martha Stewart Photo
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 cup unsalted butter, (2 sticks), softened
  • 2 large eggs
  • Sanding sugar, for sprinkling

Directions

  1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
  2. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
  3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
  4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
Featured pottery are for sale at the Dedham Square Artist Guild

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