March 2020 - Teas The Season

Uncategorized

Tools for Vintage China Shopping

March 30, 2020
Shopping for vintage china can be a little overwhelming. You want to enjoy the piece but also make sure you are purchasing something that is of reasonable value. Here are some tools for vintage china shopping to help you get started.

What is vintage china?

There is a big difference between antique and vintage. A true antique as defined by the United States Customs Service as an object that is 100 years of age or older. That bare-bones definition keeps things pretty simple to grasp most of the time. Whereas vintage china definition is not as well defined. So it could mean something less than 100 years old or something that was once in fashion and is now returning (like 70’s fashions). For me, vintage china is anywhere between 50 to 100 years old. It would contain all styles or types, and maybe even some wear and tear, but does not fit the definition of antique. With that defined, my focus is vintage china.

Why should I buy vintage china?

There are all sorts of reasons why you might consider buying vintage china. Sometimes it is for the collectability of an item or for personal use or gifting. I find that vintage china is not as expensive as antique and allows me a greater selection to choose from. I use my vintage china for personal use, for business opportunities, and also for gifting. A vintage teacup allows me the flexibility to share my love of tea with someone and it just looks sweet, setting the stage for enjoying and relaxing. It gives me a moment of treating myself in a way that doesn’t require a lot of investment.

What is my China Shopping Toolkit?

My China Shopping Toolkit are 4 things that I use anytime I go china shopping.

China Shopping Toolkit
- Small flashlight – you want to have enough light to look at the piece of china, allow it to shine through and show any cracks or chips.
- Magnifying glass – Yup – pull out the ol’ detective mode and check out the piece.
- Your fingers – So this might seem silly but you want to run your fingers along the surfaces. Go around the edges of the saucer, plate, and rims of the cup. Feel for any roughness and determine if it’s a crack or flaw. Check out the spout on those teapots – cracks or chips on the spout are a definite no go.
- Hand sanitizer – This business can be dusty and dirty – so make sure your hands are cleaned afterwards. Don’t be surprised if you feel a bit grimy.
DOWNLOAD My China Shopping Toolkit and Checklist

GUIDE TO VINTAGE CHINA SHOPPINGDownload

How do I know what to look for?

So this is extremely important. There are things you want to look for to make your investment, no matter how much or how little, reasonable for you. I buy things I like but I want them to be of good quality. So here are some definitions that are important for you to know.

Using your China Shopping Toolkit, examine for cracks, crazing, chips, defects. Some defects do not lower the value or use and in fact might be part of the production process. However, some do reflect damage and will help you determine the condition of the piece.

Here are some important items to look for

First examine the vintage china piece
1. Visually inspect the outside and inside of the china.
2. Run your finger around the edge of the piece. You are feeling for any roughness or chips on the piece. I do not purchase pieces that are chipped or have roughness on the edge.
Checking for chips or roughness around the rim

If you are purchasing a teapot, make sure to examine the spout for any roughness or chips. You will frequently find this in vintage china. I do not purchase teapots with a damaged spout.

Checking for roughness or chips on a teapot spout

3. Examine the piece for crazing.

Crazing is the fine crackling one often sees on many glazed pottery pieces and on certain types of antique porcelain. Crazing is in the glaze and is not detectable when one rubs his or her fingernail over the crazing. Crazing generally does not affect the use of the item and is present in much Art pottery. I will purchase a piece with crazing on the outside or underside. YOU NEED TO DETERMINE IF IT IS EXCESSIVE AND SOMETHING YOU CAN LIVE WITH.

Example of CRAZING on bottom of Chintz plate

Top side of Chintz plate

4. Inspect the piece for any cracks. Use your flashlight and magnifying glass. Run your finger over the crack to see if you feel it. I will not purchase a piece of vintage china with cracks.

A hairline crack is a crack that goes into or through the clay body and can be felt with a fingernail. In some instances, new collectors and less than reputable dealers will refer to hairlines as crazing. If the crack is into the clay and is detectable with a fingernail it is not crazing. VERY IMPORTANT TO DETERMINE
- Example of crack on outside of teacup
- Example of crack on inside of teacup
Looking for cracks on the inside of a teapot

Use your light to help determine if there are cracks. Or hold the item up to the light.
- Using a flashlight to look for cracks
- Using natural light to look for cracks
5. Check for the factory mark

Impressed factory marks are a combination of numbers, letters and symbols in conjunction with identifying cartouche for a factory which identifies years of production and company of production. This information is helpful to establish the authenticity and history of the object. Sometimes you will purchase a piece without this marking which is fine but establishing its history will be difficult. Not all are this clear. I will occasionally purchase unmarked pieces. GENERALLY IMPORTANT TO HAVE ON PIECE

Great factory mark on china cup

Other condition issues

A glaze chip is a chip that has occurred on the piece prior to firing and glazing. Factory glazed chips are not post-production chips that have been subsequently repaired and re-glazed. NOT AN ISSUE.

Glaze bubble or glaze pop occurs during the firing process when air bubbles reach the surface of the glaze and burst. NOT AN ISSUE.

Overglaze is a terminology used to describe any decoration that has been applied to a piece once it has been fired. Many times it has sponge gold, enamel colors which have been applied over transfer printed wares. NOT AN ISSUE

Peppering is the minute black specks (grit) of carbon that is sometimes seen in white or light colored glazes. Minor peppering does not usually adversely affect the value of piece. NOT AN ISSUE

Secondly determine the condition of the piece

Excellent condition

If there are no flaws, chips, cracks, discoloration/stains or repairs, the piece is considered to be in excellent condition.

Vintage teacups in excellent condition

Good condition

This generally means that the piece is in very presentable state and may have defects other than how it left the factory. It may have some minor discoloration, minor wear to gold gilding or sponge gold decoration, minor knife and fork scratches, minor restoration

Fair condition

Fair Condition is a terminology used to describe a piece that is not necessarily of great value due to its faults and damages which have occurred over the years but still has some collector and decorative value. Such pieces have been devalued due to damages such as chips, cracks, stains and unprofessional repairs.

Great condition

This is terminology that is usually reserved for a piece in very good shape that is free from major defects, cracks, stains or repairs. Minor surface patina, slight wear or minor surface scratching is acceptable but is worthy of mention when adding further description of condition.

Poor condition

Poor condition is not a terminology that is generally used by sellers or dealers when describing condition. However a piece may be for sale that is exactly in this condition. The reason for selling such a piece may be to preserve it for historical value or because it may be very rare or an only known example available to date.

“As is” condition

This condition is a description used once the seller has described as accurately as possible any problems with a piece. This is the final wording added to a description of condition to assure the buyer that there are some defects or problems and that the piece is being offered for sale at a lesser value than if the piece was in excellent or great condition. It is a phraseology used so that the buyer is not misled.

How do I know if I should purchase this piece of vintage china?

Ask yourself some of the following questions –
- Am I gifting the piece or using it for myself?
- Am I purchasing this for pleasure and just enjoy or will I be serving others with this piece. I have cups and teapots that I use just for myself. They might not be pristine in their condition, but I enjoy the item and am comfortable with that. If I am using an item for afternoon tea, I will want it to be in excellent condition. This doesn’t necessarily mean expensive.
- Do I enjoy the piece and I just like it? This might be enough for me to purchase a piece.
A vintage teacup in excellent condition

What I don’t accept in vintage china –
- Chips along the rim of a plate or cup.
- Chips in the spout of a teapot are also a no-no for me.
- Excessive crazing or crackling inside of a teapot or plate. I might consider one with crazing on the outside if light and limited but not if its in the inside.
- Cracking on the inside of a teapot or cup.
Where do I find vintage china?

Anywhere and everywhere! I have favorites in town that I honestly just like to browse because I find it relaxing to smell the antique dust as I say. There are places I know I can find things but they will cycle through as vendors change and things get sold and brought in. So just be aware that this is not always a static inventory.

I love to find different places as I travel (highlighting this in an upcoming blog). Though not quite vintage, you can find some pieces that you might enjoy at places like Home Goods, Tuesday Morning, Marshalls or TJ Maxx.

Online is also a great place to purchase vintage china – you need to be assured that the proprietor maintains the standard you are looking for – you won’t be able to touch and check out the item before purchasing. One of the best places is to go to estate sales where you might find great items that are for sale.

And once the word is out that you are enjoying vintage china, you might also have friends and family that will gift you on occasion. I am blessed with two sisters who love the hunt as I call it and I am frequently gifted with items from them (a great thing for me).

Okay, now grab your flashlight, get that magnifying glass, tuck the sanitizer in your pocket and get those hands ready. Have fun and enjoy the hunt!

Vintage China purchases with Hamilton Bone China Creamer and Sugar

Helpful tools

DOWNLOAD My China Shopping Toolkit and Checklist

GUIDE TO VINTAGE CHINA SHOPPINGDownload

RECOMMENDED READING – A great publication on antique and vintage china definitions and grading. https://www.passionforthepastantiques.com/articles/item/article/grading-antique-vintage-chinaware/
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Beth 72 Comments
Recipes, Uncategorized

Whole Wheat Pumpkin Bread – For Any Season

March 23, 2020
Not just for fall but anytime of the year, this quick bread is easy to put together and yields two delicious loaves. A tried and true recipe, Whole Wheat Pumpkin Bread is a bread you will want to serve, eat, and have on hand. I usually have several loaves in my freezer just for those occasions. No matter the season, the classic smells of the spices in this bread will fill your house and have you thinking cozy. Here are the ingredients.

Ingredients
- Whole Wheat Flour
- All Purpose Flour
- Sugar
- Baking Soda
- Salt
- Nutmeg
- Pumpkin Pie Spice
- Eggs
- Vanilla
- Oil
- Packed Pumpkin
- Cranberries (optional)
- Nuts (optional)
Here are the steps

Preheat your oven to 350 degrees. Prepare two 9×5 loaf pans with cooking spray and line the bottom of the pans with parchment paper.

Wet ingredients for Whole Wheat Pumpkin Bread

In your electric mixer, combine the wet ingredients – sugar, eggs, vanilla, oil and pumpkin.

In a separate bowl prepare the dry ingredients – measure out the whole wheat flour, all purpose flour, baking soda, and salt. Don’t forget the key spices. Nutmeg and Pumpkin Pie Spice. I like to grate my own nutmeg – once you use fresh nutmeg, you are sold on the smell and the flavor.
- Spices ready for batter
- Dry ingredients
Put the dry ingredients in with the wet ingredients and mix until well combined. If you are adding either cranberries or nuts, add at this time. I don’t usually add either – I like the moist but dense quality of the bread without any additives. The batter will be thick and rich.

Batter in Mixer

Divide the batter between the two prepared loaf pans. I use an off-set spatula to make sure the batter is even in the pan.

Using off-set spatula to spread batter in pans

Place in the oven and bake for 75 minutes. I begin checking at 70 minutes. Remove when tester or wooden skewer comes out clean. Cool on rack for 20 minutes before removing from pan. Remove from pans and allow to cool to room temperature. Serve or freeze. Store loaves in refrigerator for up to 1 week.

Serving Suggestions

You can serve this bread several ways. Its a favorite of my granddaughters. They frequently request this when they come to visit.
- Take a generous slice and put a nice dollop of whipped cream on top with a sprinkle of cinnamon.
- Or top with some of that Devonshire Cream that you have made and is just waiting in your refrigerator. https://teastheseason3.com/devonshire-cream-a-topping-for-your-scone/
- Jam and curd can always be added! https://teastheseason3.com/lemon-curd-its-all-about-the-curd/
- Spread with plain cream cheese and top with fresh strawberries
- Spread a nice raspberry jam on a thick slice.
- I have even served this bread with a fried egg on top and a slice of ham. What a great brunch idea!
Sliced Whole Wheat Pumpkin Bread

Or better yet, just plain….that’s the way my grandkids love it. Enjoy! I know it will become one of your favorites.

These products were used in the making of this recipe

This post contains affiliate links and I may earn compensation when you click on the links at no additional cost to you Look through the products and enjoy!
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4.84 from 6 votes

Whole Wheat Pumpkin Bread

A quick and easy quick bread with the seasonal flavors mixed with a blend of wheat and white flours. Generally for fall but good for any season. Yields 2 loaves of a moist and delicious bread.

Course Breakfast, quick bread
Keyword fall, pumpkin, quick bread, spices, white flour, whole wheat

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes

Servings 12 servings

Ingredients
1¾ cup whole wheat flour
1¾ cup all purpose flour
2¼ cup sugar
2 tsp baking soda
2 tsp salt
2 tsp nutmeg
1 tsp pumpkin pie spice
4 eggs
1 cup oil
1 tsp vanilla
1 can 1 lb solid packed pumpkin not pumpkin pie filling
1 cup dried cranberries optional – dust with flour before adding
1 cup chopped nuts optional

Instructions
Preheat oven to 350. Prepare 2 – 9×5 loaf pans with cooking spray. Line bottom with parchment paper.
Mix wet ingredients in mixer. Eggs, oil, vanilla, sugar, and pumpkin.
In separate bowl, take all purpose flour, whole wheat flour, baking soda, salt, nutmeg and pumpkin pie spice and combine.
Mix dry ingredients in with wet ingredients. Using paddle, mix until completely combined.
If adding nuts and cranberries, add now. Fold until combined.
Divide batter into two prepared loaf pans.
Bake for 70-75 minutes until tester or wooden skewer comes out clean
Cool on rack for 20 minutes. Then remove from pan and allow to finish cooling.

Notes
I begin testing doneness at the 70 minutes mark. Don’t over bake – it will be dry for sure.
This recipe yields two full loaves and freezes excellently. Enjoy!
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Beth 52 Comments
Recipes, Uncategorized

Devonshire Cream – a topping for your scone

March 16, 2020
What goes best with a fresh warm scone? In my experience, Devonshire Cream and Lemon Curd. Its traditional and delicious. But what is Devonshire Cream? In short, its a creamy spread that has been topping scones for centuries. Along with a curd or jam, cream is a must for your scone and Devonshire Cream is my choice.

Some Background

Traditionally, any tea enthusiast will tell you that your scone needs to have cream. As early as the 11th century, there is documentation that the monks in Devon England would eat bread with cream and jam. They began serving this to workers and ultimately to other people as what is known today as a Devonshire Cream Tea. Since then, the practice of eating scones with cream and jam has continued. That’s just a snippet of its beginnings.

But what about the cream? Clotted cream originated in Southwest England, either in Cornwall or Devon, depending on who you ask. There are essentially 3 types of creams that have classically been served with scones – Clotted Cream, Devonshire Cream, and Double Cream.
- Clotted Cream – A silky, golden-yellow cream made by allowing unpasteurized cow’s milk (traditionally from Jersey cows) to sit for 12-24 hours in shallow pans, then slowing heating it and leaving it to cool for another 12-24 hours. The cream that rises to the surface and “clots” is skimmed off and served with scones, berries, or desserts. Clotted cream has a minimum of 55% butterfat.
- Devonshire Cream – Clotted cream produced in the county of Devon, England. Interestingly, in Devon, cream is traditionally spread first on a scone, then topped with jam. In Cornwall, it’s the opposite: jam first, then cream.
- Double Cream – A dense cream skimmed from the surface of milk. With a butterfat content of 48%, it is much more decadent than whipped cream but slightly lower than clotted cream.
In the United States, we can obtain clotted cream and Double Cream in import shops, specialty stores or we can attempt to make our own. For me, I have used what some would call a mock Devonshire Cream. For me, its easier than finding unpasturized milk. It has been what I have served for years and have had at several tea rooms around the United States. Sometimes controversial for the purest, this cream presents a reasonable option that provides a delicious spread for your scones. So here’s how you make it!

Ingredients

Ingredients for Devonshire Cream

Devonshire Cream is very easy to put together and has very simple ingredients. Heavy whipping cream, cream cheese, and sugar. That’s it. Some recipes have variations – addition of sour cream, vanilla or salt, but I prefer this recipe.

Putting it together

You will need 3 ounces of cream cheese. This needs to be at room temperature. This is critical, so take it out of the refrigerator and make sure its getting soft. If not completely softened, your Devonshire Cream will be lumpy.

Next, your mixing bowl and whisk need to be very cold. So put them in the freezer while you are waiting for the cream cheese to come to room temperature.

Chilling the mixing bowl and whisk in the freezer

Measure out 1 cup of cream. This also needs to be well chilled. And finally, measure out 1 tbsp of white sugar.

1 cup cream measured out

First, place your cream cheese in your mixing bowl and whip until fully smooth. Next, pour in your chilled cream and whip until fully incorporated with the cream cheese. Add the sugar and continue to whip until stiff peaks are formed, almost close to butter.
Once finished, store the Devonshire Cream in the refrigerator for up to one week. It can be frozen – just bring to room temperature and stir to make sure its smooth.

This Devonshire Cream is not overly sweet. When paired with either jam or curd, the slightly tangy cream cheese brings out the flavor of any other topping. If you prefer a sweeter version, just add more sugar as you are whipping the cream. Some recipes will call for powdered sugar rather than white sugar.

How to use your cream

There are several things you can do with your Devonshire Cream.

If serving for an afternoon tea party, scoop several servings into a dish for your guests to enjoy with their scones. Does the cream go first or does the curd or jam go first? Though it doesn’t seem like a critical issue, if you are from Devon, the cream traditionally goes on the top followed by the jam or the curd. If you are from Cornwell, its jam or curd first, followed by the cream. For me? I don’t think I have a preference – just give me a nice scone and include some cream and curd….throw in a cup of tea and I am happy!

Devonshire Cream is great with delicious quick breads such as my Whole Wheat Pumpkin Bread. You can also use it as a fruit dip. Or as a filling to a cake or even a pavlova. And if you asked my afternoon tea guests, they like to just have a spoonful!

However you enjoy your Devonshire Cream, it makes your tea and scones complete.

The following products were used in the making of this recipe.

This post contains affiliate links and I may earn compensation when you click on the links at no additional cost to you Look through the products and enjoy!

Historical information was obtained from the following sources: https://en.wikipedia.org/wiki/Clotted_cream , https://ancientfoods.wordpress.com/2012/12/14/devonshire-clotted-cream-a-bit-of-history/, https://www.thekitchn.com/whats-the-difference-clotted-c-87144
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5 from 4 votes

Devonshire Cream

Cream cheese is whipped into cream and used as a topping for scones.

Keyword Cream Cheeese and Whipped Cream, Devonshire Cream, scones

Servings 16 servings

Ingredients
3 ounce cream cheese Must be at room temperature
1 tbsp white sugar
1 cup heavy cream
1 pinch salt

Instructions
In a mixer bowl, whip the room temperature cream cheese
Add sugar and salt
Beat in whipped cream until stiff peaks form
Chill until serving
References for this article:
- Whats the difference in clotted cream? https://www.thekitchn.com/whats-the-difference-clotted-c-87144
- Clotted Cream https://en.wikipedia.org/wiki/Clotted_cream
- Devonshire Clotted Cream – A bit of history https://ancientfoods.wordpress.com/2012/12/14/devonshire-clotted-cream-a-bit-of-history/
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Beth 70 Comments
Cups, Cozies and China, Uncategorized

HOW TO CHOOSE A TEA INFUSER

March 9, 2020
So what’s the big deal…why not just use a tea bag and be done with it?! You could and that would be completely fine. But if you were wanting to learn how to brew tea with loose leaves and you’re just not sure how to go about it, this post will help you start out. In this post, I will talk about the critical piece of equipment that you will need to have for brewing loose leaf tea and that is an infuser! Based on my experience, here is some information on tea infusers and guides on how to choose one.

What is an infuser? By definition, a tea infuser is a device in which loose dried tea leaves are placed for steeping or brewing a cup or pot of tea. The popularity of the infuser is noted in the first half of the 19th century. Early on, the tea strainer was the only option leaving stray leaves in the tea. The tea ball was one of the first infusers and became an integral part of tea preparation. Today, an infuser is still the choice of loose leaf tea enthusiasts but has taken on many different shapes since its earlier days.

To use an infuser, you place your tea into the infuser and submerge it in hot water, allowing the tea to infuse or steep into a delicious cup of tea!

There are many types and styles to choose from, so its important to choose the right infuser for the right cup or right pot.
- The infuser you choose needs to give your tea enough room to steep. The tea leaves will expand during the steeping process and if there is not enough room, the brew will not be correct. You will want to keep this in mind when selecting the style of infuser you want to use.
- You should only fill the infuser half with your tea leaves, so it needs to accommodate this expansion.
- It should also be easy to use – fitting into either the cup or the pot.
- And last but not least, it should be easy for you to clean.
Let’s go through some of them and I will share some pros and cons and what has worked best for me.

Single Cup Infusers

I call this section Single Cup Infusers because I use them mainly to steep a single cup of tea. Hear is some detail on each one. And remember, your tea needs to have enough room to be bathed by the hot water and expand. When steeping a single cup of tea, you want 1 tsp of loose leaf tea per 6 ounce cup (normal size for a teacup). These infusers can hold 1 tsp of loose leaf tea and allow for reasonable blooming of the tea when using it for a single cup.

Several Single Cup Tea Infusers

Tea ball Infuser

This is a Ball Infuser. You place 1 tsp of loose leaf tea in one side of the infuser, close and lock the ball, and place it in your cup. The chain allows you to secure it and lift it out of your teacup when its time. I don’t use this infuser for a pot of tea because it doesn’t fit enough tea for a full pot and also doesn’t allow enough room for the tea to expand.

The next two types of infusers are referred to as Tea Sticks. They have a long handle with the infuser on the end. You squeeze the handle to open the infuser and load your 1 tsp of tea, close the infuser and place it in your cup. These can be a challenge to clean but are great for a loose leaf cup of tea on the go!
- Tea Stick with Ball Style Infuser
- Tea Stick with Spoon Style Infuser
Two Types of Tea Stick Infusers
Tea Egg Infuser

The next infuser is similar to the ball infuser and is sometimes called the Egg Infuser because of its shape. You place your tea leaves in the bottom and then secure the cap. As with the Ball Infuser, you can hang this infuser in your cup or pot and remove it by its chain. This infuser is not quite enough for a full pot of tea and is a bit clumsy for a cup of tea. These are also a challenge to clean as well but it is another option for you.

Tea Strainers

This next type is a Tea Strainer. This strainer would be used when brewing a pot of tea. The loose leaf tea is placed in the bottom of your teapot and then your boiling water is poured into the pot to begin the steeping. To serve, you place the strainer on the cup, pour the hot tea through the strainer and any leaves are caught in the strainer or remain in the pot. Though I am charmed by how they look in the cup, I do not personally use tea strainers often or at all. Once you pour a cup out of the pot, the leaves remain in the pot and continue to steep making the tea very strong and sometimes bitter. So this is not my preference.
- Tea Strainer
- Tea Strainer in Teacup
Tea Filters

I am however a big fan of using paper Tea Filters. These are fine paper bags that you fill with your loose leaf tea and then simply brew with them and then discard when done. They allow for perfect expansion of the tea and steeping through the paper material. There are several different products available. I am showing you the brand that I have used for years.

Tea Filters – 3 sizes

These are called T-Sac Tea Filters and are a fine mesh paper. They come in several sizes – I always have them on hand.

The largest size is best for a large teapot. I use this size when I serve tea for guests or family. I also use this for an afternoon tea where I will be serving several pots of tea. I take the largest size and make up several bags to be ready for steeping several pots at one time. The middle size is perfect for a smaller pot of tea which holds 3-4 cups. And if I want just a cup for myself, I will use the small size and have that perfect cup of tea. I also use this size to prepare several small size tea bags ahead of time so I can gift them to friends.

Filling a medium Tea Filter for brewing small teapot

Here is how you use them – you simply put the desired amount of tea in the bag and secure it. Remember, 1 tsp of loose leaf per cup. I use a little clothespin or a business clip to close the bag. I have also just stapled them shut when I am preparing several in a row. Securing the top ensures that none of the leaves will come out if the bag inadvertently falls into the teacup or teapot.

Securing the tea filter

Once you have filled your tea bag, simply lay it in your cup or tuck it into the teapot and hang it over the side. Pour in your water and allow the steeping to commence. Once done, remove and just throw away. These are that simple. But don’t squeeze the bag (or any tea bag for that matter), it leaves tea dust in your cup and that doesn’t taste good!

Tea Filter positioned in teapot

Tea Infuser Baskets

Tea Infuser Baskets or Tea Brewing Baskets are my favorite way to steep a full pot of tea. A Tea Infuser Basket is a stainless steel mesh basket that is inserted into the tea pot. You put your tea in the basket and pour your water in, allowing the tea to steep. When ready, just remove the basket and discard the tea leaves. You can easily clean the basket – toss it in the dishwasher and use it over and over again. These are very durable. The basket allows the tea to fully expand and appropriately steeps.

I have two sizes that I am fond of and always have them ready for that pot of tea.

Tea Infusers Baskets

Two teapots – hold the same amount of tea but would use two different sizes of tea basket infuser.

Above you can see two different sizes of tea pot openings. They each have hold the same amount of tea but would need different size of a Tea Basket Infuser.

Teapot with Tea Basket Infuser in place

Tea Infusers have taken on some creative styles. Here are some that are fun and very functional.
To Summarize…

Choosing a tea infuser depends on your preference and what amount of tea you are trying to steep. You have many options. Here are some guides to help you along the way –
- The infuser you choose needs to give your tea enough room to steep. The tea leaves will expand during the steeping process and if there is not enough room, the brew will not be correct. You will want to keep this in mind when selecting the style of infuser you want to use.
- You should only fill the infuser half with your tea leaves, so it needs to accommodate this expansion.
- It should also be easy to use – fitting into either the cup or the pot.
- And last but not least, it should be easy for you to clean.
There are several options for the single cup. My ultimate preference for the single cup would be either the Tea Stick with Ball or the Tea Filter. For steeping a tea pot, it would definitely be the Tea Infuser Basket for either small or large teapot. For large groups, I would go for the Tea Filter large size and make them ahead.

Please say “yes” to brewing with loose leaf tea. It’s the best cup of tea you will ever have. So now that you’re ready to brew that perfect cup of tea….put the water on, grab your tea and your infuser, pick out a special cup….and don’t forget the scones!

Tea Stick with Ball Infuser
Served with Currant Scone and Strawberry Cream Scone

The tea pictured here is Monks Grenadine Black Tea from New Mexico Tea Company https://www.nmteaco.com/

Check out these other posts from Teas The Season on Tea Tasting – Tea Tastings – An Adventure in Teas https://teastheseason3.com/tea-tastings-an-adventure-in-teas/ and Tea Tastings 2 – The Adventure Continues https://teastheseason3.com/tea-tasting-2-the-adventure-continues/

The following products were used in the preparation of this post

This post contains affiliate links and I may earn compensation when you click on the links at no additional cost to you Look through the products and enjoy!
Read More

Beth 72 Comments
Recipes, Uncategorized

Bittersweet Chocolate Quick Bread

March 7, 2020
Do you ever have a craving for something chocolate but maybe not overly rich? This quick bread offers a bittersweet chocolate taste that is hearty and not overly sweet. And it creates a great platform for other toppings. Its simple to put together.

Ingredients
- Flour
- Bittersweet cocoa powder
- Sugar in the raw
- Baking Powder
- Baking Soda
- Salt
- Egg
- Greek Yogurt
- Melted Unsalted Butter
- Buttermilk
Let’s talk buttermilk

I love baking with buttermilk but I don’t drink buttermilk. Generally, my recipes don’t call for a large amount, maybe a cup or more at the most. So what do you with the leftover buttermilk? I freeze it! I also have made my own by using vinegar or lemon. And I have used the powdered buttermilk. However, I prefer the fresh buttermilk and its thickness, so I have taken to freezing it in ice cube trays. I find that one standard ice cube tray will hold 1 1/2 cups of buttermilk. If I need 1 cup, I just thaw 10 cubes and save the rest. And wait for it, I thaw it in the microwave. I find that it helps to get that thick quality back. So just some tidbits of information that you might find helpful. Now on to the recipe.

Buttermilk and alternatives when you don’t have any!

Preparing the wet ingredients

Prepare your liquid ingredients first. This will make sense as the recipe progresses but in short, it allows your liquids time to come to room temperature.

Begin by melting 1/4 cup of unsalted butter. Set this aside and let that cool while you prepare the rest of the liquid ingredients.

Getting ready to melt butter in microwave

Measure out 1 cup of buttermilk and 1/2 cup Greek yogurt. Let this mixture come to room temperature.

Combining Greek Yogurt, buttermilk and egg. Allowing to come to room temperature.

Once the liquids have come to room temperature, mix them all together. Why is it so important to let the liquids come to room temperature? Well adding warm melted butter to cold liquids causes it to become solid again and your batter and ultimately your bread will be full of holes and not smooth.

Assembling the dry ingredients

You will need 1 1/2 cups all-purpose flour, 3/4 cup bittersweet cocoa powder, and 3/4 cup sugar in the raw. The sugar in the raw has a molasses undertone that accents the chocolate taste.

Dry ingredients – bittersweet cocoa, flour, and sugar in the raw

Get ready to add your leavening ingredients. Like most quick breads – baking soda, baking powder and salt.

Leavening agents ready for mixing – baking powder, baking soda, and salt.

Mix all the dry ingredients together. I use a whisk to make sure that everything is fully mixed.

Mixing dry ingredients.

Combining to make the batter

Once you have the dry ingredients completely mixed and your liquid ingredients are at room temperature, combine the two. I like to fold the liquids into the dry ingredients. This is a stiff batter.

Liquid and dry ingredients combined

Completed batter.

Your oven should be preheated to 350 degrees. You will need a 9×5 prepared loaf pan. I like to spray with cooking spray and line the bottom with parchment paper. Spread the batter in the pan. An off-set spatula is very helpful here.

The loaf will bake for 40 – 45 minutes. I start checking at 40 minutes. Your loaf should be well rounded. Mmmm you can smell this bittersweet chocolate quick bread.

Out of the oven. 1 loaf of Bittersweet Chocolate Quick Bread.

Allow the bread to cool for 20 minutes, remove from the pan and continue cooling before you slice. This bread freezes well.

How to serve your Bittersweet Chocolate Quick Bread

There are many ways you can serve this bread. One favorite of mine is to serve a nice hearty slice with some flavored whipped cream. Since this is not an overly sweet bread, I like to add some liquor to the whipped cream. Scotch or Brandy are nice and pair well with the heartiness of this bread. If you do not imbibe in alcohol, a rum flavoring will work well also or just plain whipped cream.

A nice tea to serve is Lapsong Souchong, a smokey black tea. If that is too strong, Sweet Souchong is a black tea that has a slight smokiness with an hint of sweetness and again pairs well with this combination. But a nice cup of coffee would do just fine as well.
Tea Suggestions – Courtesy of New Mexico Tea Company
Though elegant in presentation, this hearty bittersweet chocolate quick bread is a nice dessert for any occasion. Enjoy!

Ready for serving…slice of Bittersweet Chocolate Quick Bread
with Scotch Infused Whipped Cream

These products were used in the making of this recipe

This post contains affiliate links and I may earn compensation when you click on the links at no additional cost to you Look through the products and enjoy!
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Bittersweet Chocolate Quick Bread

A bittersweet chocolate quick bread, not overly sweet.

Course quick bread
Cuisine American
Keyword bittersweet chocolate, buttermilk, chocolate, quick bread

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Servings 12 slices

Ingredients
1½ cup all-purpose flour
¾ cup bittersweet cocoa powder
¾ cup sugar in the raw This sugar has a molasses undertone that accents the chocolate taste.
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg
1 cup buttermilk
½ cup Greek Yogurt
¼ cup melted unsalted butter

Instructions
Heat the oven to 350°. Prepare 9×5 baking pan with cooking spray and line the bottom with parchment paper.
In a bowl, lightly beat the egg. Add the buttermilk, yogurt and melted butter and stir to combine. NOTE: Make sure your buttermilk is at room temperature. If cold, it will start to firm up the butter and it causes lumps in the batter.
In a separate mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt. Whisk together. Set aside.
Fold the wet ingredients into the dry ones and mix together until just combined. Do not overmix.
Spoon the batter into the prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
Leave for 20 minutes to cool. Then remove from pan and cool completely before slicing.

Notes
This bread freezes well.
I like to prepare a thick slice of 1- 1.5 inch thick, served with a dollop of whiskey infused whipped cream.

This recipe was adapted from Chocolate Buttermilk Bread http://atreatsaffair.com/chocolate-buttermilk-bread-recipe/
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Beth 2 Comments
Recipes, Uncategorized

Cheesy Thyme and Ham Potato Gratin Stacks

March 2, 2020
Cheesy Thyme and Ham Potato Gratin Stacks are a bite size mouthful of rich creamy goodness. They look elegant but are simple to make. The fresh thyme and the cream marry the cheesy ham and potatoes in this delightful recipe. This is one of my favorite savories for an afternoon tea but also can be served on a platter for a group, appetizer or dinner!

Here’s the instructions on how to make these savory packages.

Ingredients for the recipe

Here are the ingredients that you will need to make the Cheesy Thyme and Ham Potato Gratin Stacks. 3 pounds of yellow or golden potatoes (Yukon Gold work well), cream, unsalted butter, grated Gruyere (or any melting cheese), fresh thyme, Canadian Bacon finely chopped, garlic, salt and pepper.

Ingredients for Cheesy Thyme and Ham Potato Gratin Stacks

Preparing the potatoes

This recipe calls for little stacks of thinly sliced potatoes. For that task, the best kitchen tool is the mandolin. If you have never used one, it is a kitchen utensil that has a flat platform with a slicing blade on it. Primarily used for vegetables, the blade adjusts to cut to the desired thickness. Make sure you use the vegetable holder so you don’t slice your fingers. For me, this is a must kitchen tool and makes this recipe so much easier to make. And of course, if you don’t have a mandolin, you can certainly slice with a knife.

Mandolin slicer

Slice the potatoes to approximately 1/8th inch thickness. You can adjust your blade to this thickness.
- Mandolin ready to slice potatoes
- Sliced potatoes
Prepping the potatoes
Next you will want to create little round disks for the stacks. To do this, take a 1 1/2 inch cookie cutter and cut the potato slices into these little disks. You can get up to two disks out of each slice depending on how big your potatoes are. And don’t worry about the leftover potatoes – you can bake them up like fries, put them in a casserole and pour the remaining cream mixture over them or cook them for a rustic mashed potato. No wasting here!

NOTE: If you are looking for a more substantial serving size, use a larger cookie cutter like 2 inch or 3 inch. I am showing you an appetizer or afternoon tea savory size.

Potatoes sliced and cut into small disks with 1 1/2 inch cutter

Preparing the cream mixture

To prepare the cream mixture for the Cheesy Thyme and Ham Potato Gratin Stacks, melt the butter garlic in a microwave bowl in 30 second bursts until the butter is completely melted.

While the butter is melting, chop up your fresh thyme. Strip the leaves from the stems for 2 tbsp of chopped thyme. Discard the stems. The chopped thyme will be added to your cream mixture as well as in the layers of the potatoes. Reserve some fresh sprigs for decoration when complete.

Fresh time – sprigs, chopped, twigs

Add the cream, fresh thyme, salt, and pepper stirring to combine. Set aside.
- Butter and Garlic ready for microwave
- Cream mixture put together
Putting the stacks together

Prepare the cheese by grating it. I like to use Gruyere – its salty but buttery taste is rich in this recipe. But you can use any melting cheese – cheddar and Havarti work well and are easily accessible at your grocery store.

Prepare the Canadian Bacon. Take 6 slices and finely chop them.
- Grated Gruyere Cheese
- Chopped Canadian Bacon
Line up your ingredients and equipment

You will need your muffin tins, potatoes, cream sauce, cheese, Canadian bacon, fresh thyme.

You should have 2 – 12 cup standard size muffin tins or 1 – 24 cup standard size muffin tin. You might think that it would be best to go with a mini-muffin tin, but the stacks exceed the height of the mini muffin tin and will slide off during the baking process. So go with the standard muffin size. The muffin tins should be sprayed with cookie spray. No butter needed – there is enough in the sauce.

Preparing the muffin tins

Next get the potatoes ready. You have already cut them into little disks. Stack 5 slices in each muffin cup.

Ready to assemble

Take your cream mixture and pour 1/2 tsp of the mixture over the top of the stack. Place a sprinkle of cheese, chopped Canadian bacon, and fresh thyme on the stack. Do this on all 24 stacks. Top each stack with the remaining 5 slices and repeat the sauce and toppings.

Baking

Once you have assembled all the potato stacks, you want to bake them in a preheated 350 degree oven. Cover the stacks with aluminum foil and bake for 35 minutes. Remove the foil and bake for the remaining 10 minutes. You may need to take a knife or spoon to straighten up the stacks.

Cheesy Thyme and Ham Potato Gratin Stacks ready for the oven

When the stacks are done, remove from the oven and let cool for 10 minutes. Then remove to another container. Take a butter knife and loosen the stack carefully lifting out – they will still be warm. I will store my stacks in a mini muffin tin but not until they are completely cooled.

These stacks are obviously delicious right out of the oven (after cooling of course). But you can make them ahead as well. Here’s the guidelines for cooking and reheating:
- Freeze them unbaked. To prepare, just defrost and bake in a 350 degree oven. Cover with foil as in the recipe and bake for 35 minutes. Then remove the foil and bake for 10 minutes.
- Freeze them baked. To prepare, just defrost and reheat for 10 minutes or until warm in a 350 degree oven.
- Refrigerated completely baked. To prepare, just reheat for 10 minutes or until warm in a 350 degree oven.
Serving

When ready to serve, plate a single Cheesy Thyme and Ham Potato Gratin Stack with a sprig of fresh thyme. If you are serving many guests, then plate on a serving platter and top with thyme. Either way they are rich and delicious.

Cheesy Thyme and Ham Potato Gratin Stacks – ready to enjoy!

These products were used in the making of this recipe

This post contains affiliate links and I may earn compensation when you click on the links at no additional cost to you . Look through the products and enjoy!
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5 from 6 votes

Cheesy Thyme and Ham Potato Gratin Stacks

This is a delicious stack of yellow potatoes, layered with Gruyere cheese and Canadian Bacon, covered in a rich cream sauce and seasoned with fresh thyme

Course afternoon tea, Appetizer
Keyword cream sauce, gratin, potato, stacks, thyme

Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes

Servings 24 stacks

Ingredients
Oil spray
3 lbs yellow or golden potatoes
2 tbsp unsalted butter
2 tsp crushed garlic
¼ cup cream
½ tsp kosher salt
Fresh cracked black pepper
1 cup grated Gruyere Cheese can use other melting cheeses or combination
2 tbsp fresh thyme leaves removed from stems and chopped
24 small thyme stems for embellishment
6 slices Canadian Bacon finely chopped

Instructions
Preheat oven to 350°
Spray standard muffin tin – use 2 – 12 cup or one 24 cup muffin tin. Do not use mini-muffin tins. The stacks exceed the height of a mini-muffin tin and will slide.
Slice potatoes using a Mandolin. Slice to ⅙ inch thickness.
Using a small 1½ inch cookie cutter, cut circles out of potato slices. Set aside. You will want to create stacks of 10 slices. The stack will be approximately 1¾-2 inches high. These will cook down. Set aside until assembly.
Prepare the cream sauce
Place butter and garlic in a microwave proof bowl. Melt in 30 second burst until completely melted.
Add cream, 1 tbsp of the chopped fresh thyme, salt and pepper to butter and garlic. Stir to combine.
Assembling
Place 5 potato slices into the muffin tin. They will go approximately halfway up the tin.
Drizzle each potato stack with ½ tsp of cream mixture. Then sprinkle with fresh thyme
Sprinkle HALF the cheese, Canadian Bacon and chopped fresh thyme on the potato stack.
Top with remaining 5 slices and repeat cream, cheese, Canadian Bacon and thyme process.
Cover loosely with foil and bake for 35 minutes.
Remove the foil and bake for remaining 10 minutes. You will want to straighten up the stacks with a spoon.
Let stand for 5 minutes before removing from muffin tin. Use a butter knife to go around stack to help remove
Once cool, you can transfer to a mini muffin tin for storage. Ensure the stacks are cool as the potatoes will slip.
Serving Instructions
If plating for single serving, place potato stack on plate and top with sprig of fresh thyme
If plating for group, place in serving platter and top with sprigs of fresh thyme

Notes

You will want to use a yellow or golden potato, like Yukon Gold. You want the creaminess of these potatoes.

These can be made ahead and frozen unbaked or baked.

If frozen unbaked – defrost before baking. Bake at 350 degree covered with foil for 35 minutes, uncover for the remaining 10.

If frozen baked – defrost before baking and heat through in 350 degree oven for 10 minutes.

If just refrigerated, heat through for 10 minutes in 350 degree oven.

Take the leftover potatoes once the disks are cut out, bake in oven or top with remaining cream for potato casserole!

NOTE: You can make larger serving sizes by increasing the size of the cookie cutter, like 2 inch or 3 inch. This recipe outlines an appetizer or afternoon tea savory size.

This recipe was adapted from Cheesy Potato Gratin Stacks https://www.soune.me/2019/01/cheesy-mini-potato-gratin-stacks-muffin.html

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Beth 60 Comments