Tea Party Food
and Other Recipes Cooking With Tea
Have you heard the term "As American as Apple Pie"? Below you will find a recipe that takes the apple pie a step toward a Boston Tea Party theme. It adds cranberries native to Massachusetts and green tea which symbolizes the actions taken on that special day in American history that was a step toward the American Revolution and Independence. You may want to use this recipe for a Fourth of July party if you go with a Boston Tea Party theme.
Tea Party Recipe For a Boston Tea Party Theme
Apple Cranberry Green Tea pie
• 1/2 cup dried cranberries
• 11/2 cup green or green tea with lemon , room temperature
• 3 pounds Granny Smith apples, about 9 to 10 apples
• 3/4 cup granulated sugar
• 4 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tsp grated lemon rind
• 1/2 cup chopped pecans, toasted*
• pie pastry for 2-crust pie
• 2 teaspoons apricot or pineapple preserves, melted
• 1 tablespoon milk
• 1 tablespoon sugar
•Pie dough for a 2 crust pie
Combine dried cranberries and green tea; let soak for 2 hours up to overnight. Peel apples; cut into 1/2-inch slices. Combine 3/4 cup sugar, the flour, cinnamon, salt, and nutmeg in a large bowl; add apple slices, cranberry mixture, and pecans, stirring well to combine.
Fit 1 pie crust into a 9-inch pie plate; brush preserves over the pastry. Spoon the apple filling mixture into pie crust.
Roll remaining pie crust out and cover top of pie. Brush top crust with milk, and sprinkle pie crust with the remaining 1 tablespoon sugar.
Bake at 450° on lower rack of oven for 15 minutes. Shield edges of pie with strips of aluminum foil to prevent over-browning. Reduce oven temperature to 350° and bake 40 to 50 minutes longer.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
More tea and food- tea party food
The early American colonists loved their chocolate and their tea. In honor of those colonists try this double chocolate cake as one of your tea party food recipes.
Chocolate Chocolate Tea cake
• 4 eggs, separated
• 1 cup butter
• 1 2/3 cups white sugar
• 1 cup brewed chocolate tea, cold
• 2 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/3 cup dry bread crumbs
• 1/3 cup unsweetened cocoa powder
• 1 cup finely chopped pecans
1. Preheat the oven to 360 degrees F. Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and pecans; fold into the tea mixture until just incorporated.
3. In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
4. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.
American 1234 Tea cake
3 cups sifted flour
1/4 teaspoon salt
1 cup butter
2 cups sugar
4 egg yolks
1 cup orange spice loose leaf tea (or lemon tea)
1 tsp grated orange rind (or lemon rind)
1 teaspoon vanilla
4 egg whites
Directions: (Makes two 9-inch layers)
Sift together opposite ingredients three times. Set aside. Cream butter; add sugar gradually, and cream together until light and fluffy. Add yolks, one at a time, beating well after each addition. Add flour, alternately with tea, beating well after each addition. Fold in vanilla. Beat egg whites until stiff but not dry. Fold in carefully.
Pour batter into two round 9-inch layer pans which have been lined on bottoms with parchment paper. Bake in moderate oven 375 degrees F. about 25 minutes. This cake may also be baked in three 8-inch layer pans. Frost with Orange (or Lemon) Butter Cream Frosting.
Orange butter cream frosting
10 tablespoons butter
3 pounds powdered sugar
3/4 cup fresh pulp free orange juice
1/8 teaspoon salt
2 tablespoons vanilla extract
5 tablespoons grated orange zest
Please note you can substitute ½ cup lemon juice and 2 tablespoons lemon rind)
Beat butter at medium speed with mixer until creamy. Add sifted powdered sugar alternately with orange juice, beating well after each addition. Stir in salt, vanilla and orange zest.
More tea and food in honor of our ancestors
Our last recipe today can be used to baste that famous turkey we see the colonists serving on their days of Thanksgiving.
1/3 cup water
1 cup sugar
4 whole cardamom pods
3 whole star anise
3 whole cinnamon sticks
In a 4-quart pot over high heat, combine 1 3/4 cups water; 1 cup sugar; 4 whole cardamom pods; 3 whole star anise; and 3 cinnamon sticks. Cover and bring to a boil, then reduce heat to medium-low and simmer 10 minutes. Add 6 tsps loose leaf rooibus tea bags, and simmer exactly 5 minutes. Strain tea and spices with a slotted spoon. Add 2 12 ounce cans jellied cranberries, broken into small pieces. Place on heat to medium and simmer, stirring often, until cranberry sauce thickens, about 15 minutes. Remove from heat and let cool to room temperature before serving (the sauce will thicken further as it cools). Or cover and refrigerate up to 4 days.
Try these recipes cooking with tea and food, if you have a few favorites of your own share them with us here.
Other tea party food recipes
Other Tea Party Themes