Download PDF by Haley Fox: Alice's Tea Cup: Delectable Recipes for Scones, Cakes,

By Haley Fox

ISBN-10: 0062018345

ISBN-13: 9780062018342

The pleasant sisters and vendors of Alice's Tea Cup proportion approximately 100 recipes from their captivating and wildly renowned new york restaurants
For virtually ten years, Alice's Tea Cup has been a vacation spot in ny urban for locals and travelers alike who crave a delicious afternoon tea with no airs or pretension. Haley and Lauren Fox discovered at an early age that tea was once greater than only a beverage—it used to be an occasion to be shared and protected—and they expose their tea-making philosophy and dozens of delectable recipes during this attractive cookbook.

Embodying the chant "tea grew to become on its ear," Alice's Tea Cup serves up exact twists to standard Victorian tea fare, including:

Savories—Lapsang Souchong Smoked bird Salad and Cucumber Watercress Sandwiches with Lemon Chive Butter

Baked goods—Banana Nutella Cake and Mint Black backside 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 after all Alice's world-famous gentle, wet scones—including nineteen types, from pumpkin to peanut butter and jelly to ham and cheese
Haley and Lauren additionally allow you to throw a personalised "Curiouser and Curiouser" tea social gathering with loved ones props and provide plenty of alternative ways to rejoice with tea and festive meals. From salads to scones, pancakes to cupcakes, afternoon tea to night mar-tea-nis, this remarkable cookbook enables you to take pleasure in Alice's mouthwatering recipes with out leaving domestic.

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Read or Download Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot PDF

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Extra info for Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot

Sample text

The best way to freeze corn is to freeze it after it has been cut (you can use the CSQF method). 1. Select tender, freshly picked corn; husk the corn, trim it, and remove any silk. 2. Blanch the corn for 4 minutes and then cool it. 3. Cut the kernels off the cobs, leaving the small kernels at the tip. Do not scrape the cob. 4. Pack the kernels into containers, leaving a 1⁄2-inch headspace. Eggplant 1. Select dark, young eggplant (before the seeds are large and mature). 2. Working quickly to avoid darkening, prepare (wash, peel, and slice 1⁄3-inch thick) only enough eggplant for one blanching batch.

Blanch the peas for 2 minutes. 4. Cool, then pack them into containers, leaving a 1⁄2-inch headspace. You can also use the CSQF method after blanching. 58 CAN IT! indd 58 7/20/11 3:55:36 PM Peppers—All Types When handling hot peppers, or sometimes even red bell peppers, wear gloves to protect your hands from potential burning. For both hot and sweet peppers: select crisp, tender green or red fruit; wash and drain it—do not blanch it. ✤ For hot peppers: Pack whole into plastic freezer containers, leaving no headspace.

Select pods with young, tender peas (before they have become starchy). 2. Wash and shell the peas, and then wash them again. 3. Blanch the peas for 2 minutes. 4. Cool, then pack the peas into containers, leaving a 1⁄2-inch headspace. You can also use the CSQF method after blanching. Peas—Edible Pod (Snow or Sugar Snap) 1. Choose young, firm, unblemished pods. You want to get them before the peas have fully matured. 2. Wash them and snip their ends, if necessary. 3. Blanch the peas for 2 minutes.

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Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot by Haley Fox

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