Thursday, October 7, 2010

Review Alice's Tea Cup cookbook by Haley Fox, Lauren Fox

Alice's Tea Cup Cookbook
Authors Haley Fox, Lauren Fox
Cookbook Hardcover
Requested from NetGalley

The delightful sisters and owners of Alice's Tea Cup share nearly one hundred recipes from their charming and wildly popular Manhattan restaurants

For almost ten years, Alice's Tea Cup has been a destination in New York City for locals and tourists alike who crave a scrumptious afternoon tea without airs or pretension. Haley and Lauren Fox learned at an early age that tea was more than just a beverage—it was an event to be shared and protected—and they divulge their tea-making philosophy and dozens of delectable recipes in this beautiful cookbook.
Embodying the mantra "tea turned on its ear," Alice's Tea Cup serves up unique twists to traditional Victorian tea fare, including:
Savories—Lapsang Souchong Smoked Chicken Salad and Cucumber Watercress Sandwiches with Lemon Chive Butter
Baked goods—Banana Nutella Cake and Mint Black Bottom 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 of course Alice's world-famous tender, moist scones—including nineteen versions, from pumpkin to peanut butter and jelly to ham and cheese

Haley and Lauren also show you how to throw a personalized "Curiouser and Curiouser" tea party with household props and offer lots of other ways to celebrate with tea and festive food. From salads to scones, pancakes to cupcakes, afternoon tea to evening mar-tea-nis, this fabulous cookbook lets you enjoy Alice's mouthwatering recipes without leaving home
My Review

I requested this cookbook for the scones and baked goods. I do like tea and their selection is very good, I just don’t drink that much of it.
I have prepared the chili, the Vanilla Cake with Butter Cream icing and Lemon poppy seed scones. My family and I loved it all so far. The recipes were easy to make and the instructions is very easy to follow. The only complaint I have is there is not enough pictures. Over all I loved the flow of the cookbook and the recipes so much I will be buying it next month. One word of caution as you look at the cookbook and website you will want to pack and leave for New York right away, at least I did;) You can go to Alice tea cup’s website and order this cookbook, tea and gifts.

Some of the contents inside the cookbook
For tea, there is a section for tea parties, the basic brewing for tea and more.
For baked goods there is scones and brunch recipes, cookies, cupcakes and cakes.
For other recipes, there is Sandwiches, soups and Salads.
For one sample recipe you’ll have to visit my blog.

Lemon Poppy Seed Scones
3 cups all-purpose flour
1/3 cup sugar
½ teaspoon baking soda
2 ½ teaspoons baking powder
¾ teaspoon salt
1 ½ stick of unsalted butter, cut into ½ inch pieces
1 tablespoon plus ¼ teaspoon freshly grated lemon zest
1 tablespoon poppy seeds
1 ¼ buttermilk
1 teaspoon pure vanilla extract
¼ cup of heavy cream (for brushing)
¼ coup of sugar (for brushing)

1.Preheat oven to 425
2. In large mixing bowl, combine the four, sugar, baking soda, baking powder and salt.
3. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has consistency of fine breadcrumbs. Add 1 tablespoon of the zest and the poppy seeds, and mix until the zest and poppy seeds are evenly distrusted
4. Make a well in the center of the dry ingredients, and pour the buttermilk and vanilla extract into the well. Combine the ingredients until all the dry mixture is wet, but do not knead!
5. Turn mixture onto a floured surface and gather the dough together. Gently pat the dough to make a rectangle about 1 ½ inches think. Using a dough cutter, cut the scones into wedges measuring them about 3 ½ x 4 inches, and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones- just don’t knead the dough too much.
6.Stir the remaining ¼ teaspoon lemon zest into the heavy cream. Brush the top of each scone liberally with this mixture, and the sprinkle with sugar.
7. Bakes the scones for about 12 minutes, or until lightly browned.

Here is a couple of pictures one is of the scones above the next one is the Vanilla Cake with Butter-cream Icing, my icing may be lighter in color because I didn't use as much chocolate cocoa.

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