Afternoon Tea: A Timeless Tradition by Muriel Moffat

By Muriel Moffat

A tasty peek on the culture of afternoon tea on the Fairmont Empress lodge -- and the spell binding heritage of taking tea.

Muriel Moffat has been sipping tea at Victoria's storied Empress resort for 60 years -- and sharing all these attractive cups with 4 generations of Moffats. while she poured her love of all issues tea right into a darling little ebook, it quickly turned a bestseller, with 30,000 copies offered from the cabinets of the Empress present store in precisely 5 years.

Beautifully redesigned and prepared for its booklet exchange debut, Afternoon Tea deals a peek behind the scenes on the significant resort, the place afternoon tea has been serious about splendor and gourmand indulgence for the reason that 1908. integrated are numerous well-loved recipes from the Tea foyer, which has hosted the likes of Queen Elizabeth II, Rudyard Kipling and Shirley Temple.

This captivating publication is additionally a chatty and vibrant background 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 ebook celebrates a littleknown ritual which can simply be the root of every little thing priceless -- kinfolk, pals and, in fact, tea."

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3 Add smoked salmon and roll up. 4 Slice and serve. If the cook cuts bread in an uneven fashion, it is said to be a sure sign that lies have been told. indd 33 12/04/12 9:17 AM { Ca r r o t a n d Gi n g e r Sa n d w i c h } 1 carrot (grated) 1 tbsp. cream cheese (softened) 1 tbsp. mayonnaise ½ tsp. ginger paste (sweet) salt & pepper to taste 2 tsp. butter 2 slices light rye bread 1 Blend together grated carrot, cream cheese, mayonnaise and ginger paste. 2 Add salt and pepper to taste. 3 Butter both pieces of light rye bread.

3 Cut cake into ¾” cubes and place in large glass bowl. 4 Pour the syrup over the cake. 5 Pour custard over cake. 6 Cover and let chill overnight. w h i p p e d C r e a m 1 Beat together whipping cream, white sugar, icing sugar and vanilla until stiff peaks form. 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.

6 Remove from heat and let cool. indd 54 12/04/12 9:17 AM B u i l di ng t h e T r i f l e 1 Split cake in half horizontally and spread bottom layer of cake with jam. 2 Replace the top cake layer on top. 3 Cut cake into ¾” cubes and place in large glass bowl. 4 Pour the syrup over the cake. 5 Pour custard over cake. 6 Cover and let chill overnight. w h i p p e d C r e a m 1 Beat together whipping cream, white sugar, icing sugar and vanilla until stiff peaks form. 2 Smooth whipping cream over top of trifle.

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