M is for Macaron

 

A macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.

Since the 19th century, a typical Parisian-style macaron is a sandwich cookie filled with a ganache, buttercream or jam.

Perfecting the art of baking macarons is not a simple task.  Combining the ingredients is one step but making sure that the air is knocked out of the mixture when the circles are piped prior to baking results in the ruffled circumference (referred to as the "crown" or "foot" (or "pied")), a silky-smooth top, and a flat base. It is mildly moist and easily melts in the mouth.  It's two bites of deliciousness (or one bite if it's a mini macaron) and there are as many varieties of macaron flavors as there are types of tea.

A macaron will often be found on the dessert layer of an afternoon tea server.  They can be plain or highly decorated.

A post about macarons would not be complete without a mention of Ladurée, the French manufacturer and retailer of high-end pastries and candy, established in 1862.  It is one of the world's best-known sellers of the double-decker macaron, 15,000 of which are sold every day.

Maison Ladurée also offers a macaron class and afternoon tea (Tea-time sucré salé, translated as sweet and savoury tea).

I'm sure some of these pastry delights would be on the menu.

Do you have a favorite macaron flavour?

Sophia is partial to two of everything!

Shown here with her 19th birthday macarons.

L is for Loose Leaf Tea

 

The sign of a quality afternoon tea is when they serve loose leaf tea instead of teabags. You get a strainer to put over your teacup to catch all the solids.

Don’t forget to use the strainer, otherwise you’ll get a mouthful of soggy leaves!

I have borrowed liberally from the Harrods Afternoon Tea Menu for information regarding tea.  To me, there is only one tea, English Breakfast.  I've been drinking it all my life; I don't ever remember there not being a kettle ready to boil and a teapot ready to fill.  Tea with milk, that's it.  None of that fruity herbal stuff, my Mum would swoon at the mere thought!  Ok, when I was fifty-something, I was introduced to a fruity herbal tea, and I have to say I quite enjoyed it.  However, old habits die hard and English Breakfast is my go-to.  Boring?  Maybe, but every sip reminds me of home and Mum and that is precious to me.

Afternoon tea establishments cater to all tea tastes and have a variety of exotic blends (Lapsang Souchong, anyone?).  This is your chance to try something new, after all if you don't like it, they will be happy to bring you a pot of something different.

Harrods has no less than 24 different teas (I choose Harrods because they had the most variety of teas on their menu) broken down into the following categories:

CLASSIC TEAS

Signature and special blends.

Harrods has been creating exquisite tea blends since 1849. The fine art of blending can be compared to creating a delicate new perfume, where the potential combinations are endless. No matter which tea you choose, our expertise and commitment to quality are brewed into every cup.  (My English Breakfast falls into this category)

BLACK TEAS

Black tea involves all five basic steps of tea production (plucking, withering, rolling, oxidising and firing). The leaves are allowed to fully oxidise during this process. Production is typically completed within a day, and the liquors range from dark brown to deep red in colour. 

GREEN TEAS

To make green tea, freshly picked leaves are pan-fired (Chinese method) or steamed (Japanese method) at a temperature hot enough to inhibit the natural oxidation process and encapsulate in the processed leaves all the richness of the fresh ones. This ensures distinctive and sophisticated tasting notes with major health benefits due to the preserved high level of antioxidants and active ingredients.

OOLONG TEAS

Oolong teas span a broad spectrum of colours, between green and black, determined by the level of oxidation of the leaf. This process is carried out repeatedly, sometimes over the course of days, creating a beautiful layering or ‘painting’ of aroma and flavour. Oolongs typically have a more complex flavour than green or white teas; with very smooth, soft astringency, they are rich in floral or fruity flavours, making them ideal for those new to tea drinking.

WHITE TEAS

White tea is essentially unprocessed tea. The name is derived from the fuzzy white ‘down’ that appears on the unopened or recently opened buds – the newest growth on the tea bush. White tea is simply plucked and allowed to wither dry. The leaves are not rolled or shaped. White teas produce very pale green or yellow liquor and are the most delicate in flavour and aroma.

HERBAL TEAS

Known as tisanes, herbal teas are caffeine-free infusions of herbs and plant extracts. Arguably, most herbal teas find their roots in ancient Egypt. The first recorded mention of camomile being enjoyed as a drink was in a document known as the Ebers Papyrus, in 1550 BC. Peppermint has been used as a caffeine-free home remedy to aid digestion and soothe the stomach for millennia, dating back to the ancient Greeks, who would rub tables with peppermint to make dining more pleasant.

Do you have a favorite tea?

K is for the Orangery at Kensington Palace

 

Letter K was a tough one.  Kiwi?  Not really.  Kornflakes?  That would really be a stretch.  Then I remembered that in my list of afternoon tea spots was Kensington Palace.

Kensington Palace is a royal residence set in Kensington Gardens in London.  It has been a residence of the British royal family since the 17th century and is currently the official London residence of the Prince and Princess of Wales, the Duke and Duchess of Gloucester, the Duke and Duchess of Kent, Prince and Princess Michael of Kent, and Princess Eugenie and her husband Jack Brooksbank and their two sons.

The Orangery at Kensington Palace is set to reopen its doors on 1^st May, following an extensive period of restoration. This much-anticipated revival marks a new chapter for the restaurant characterized by a dining experience blending royal tradition with contemporary finesse. Situated within the scenic grounds of Kensington Palace, The Orangery is celebrated for its architectural beauty inspired by Queen Anne’s greenhouse, providing a stunning backdrop for its exquisite concept.

The Orangery’s Royal Afternoon Tea is set to be a highlight, with luxurious treats such as Castle Farm Lavender Éclair and traditional scones with Cornish clotted cream, for a taste of regal indulgence. The food offerings are accompanied by a selection of teas, as well as a range of premium wines and champagnes. The outside terrace allows guests to enjoy the views of the palace and its elegant gardens.

Sustainability is a key focus of The Orangery’s ethos, with a dedicated commitment to supporting local growers and responsible sourcing. This initiative not only ensures the highest quality of ingredients but also aligns with the growing demand for environmentally conscious dining options.

Guests at The Orangery can expect an immersive experience that transcends the ordinary, where each visit is a journey through the rich tapestry of time and taste, set against the scenery of one of London’s most iconic landmarks. The restaurant’s reopening is not just a celebration of its storied past but also a testament to its future as a destination where culinary excellence meets sustainable practices.

Source:  The Upcoming

The Orangery's afternoon tea menu is £55, significantly less than many other London afternoon tea menu.

CHEF’S AMUSE BOUCHE

TOP TIER

Raspberry Victoria sponge
Castle Farm lavender éclair
Strawberry, garden mint tartlet
The Orangery chocolate slice

MIDDLE TIER

Traditional scones
Cornish clotted cream, blackcurrant preserve (alternative fruit preserves available)

BOTTOM TIER

Pea, broad bean, asparagus quiche
English cucumber, dill infused cream cheese
Free-range egg, salad cress bridge roll
Chalk Stream trout, lemon bagel
Gammon ham, fresh vine tomato, mustard

J is for Jam Pennies

We've talked about afternoon tea, high tea, and briefly mentioned a cream tea.  Here's another one for you - a quick and easy tea.  All you need is a cup and saucer (let's make it a special occasion even if it is quick and easy), a china plate, and a batch of jam pennies.

Jam pennies were one of the late Queen Elizabeth II's favorite afternoon treats.  They could be part of an afternoon tea but given that Her late Majesty was quite health conscious, I think she would indulge in a full afternoon tea only on special occasions and settle for a cup of tea and jam pennies at other times.  Jam pennies are miniature raspberry jam sandwiches cut into circles the size of an old English penny.  Cut the crusts off white or brown bread, spread with unsalted butter on one slice and raspberry jam on the other.  Sandwich them together and cut small circles with a round 6 cm pastry cutter, giving you four mini sandwiches.

Wouldn't these be great for a children's tea party with peanut butter in the place of the unsalted butter?

I is for Indulgent

When Vic returned from a seven-month deployment and a few months before we left Washington to return to Virginia, I planned a long weekend getaway to Victoria, British Columbia.  Top on my list was afternoon tea at the Fairmont Empress Hotel.  The Fairmont Empress Hotel commonly referred to as The Empress is one of the oldest hotels in Victoria and designated as a National Historic Site of Canada in 1981.  To describe it in a word, I'd say majestic.  And to describe the afternoon tea, indulgent.

Afternoon tea is served in the Lobby Lounge.

The tea is served on the Royal Empress China Collection, selected by Queen Elizabeth and King George V for dining at The Fairmont Empress in 1939.

If you want a set for afternoon tea, you can find it here.  It's out of stock right now but they will notify you when it comes available.

The menu from our tea (photo below) - the price has increased significantly from $75 to $95 per person

I am kicking myself for not splurging on the tea set, I love this teapot and warmer

Dessert layer (clockwise) - mini carrot banana loaf, citrus fennel shortbread, chocolate cremeux dome tart, passion fruit strawberry pavlova and in the center, pistachio raspberry delice

Scone layer - warm Empress raisin scone with clotted cream and strawberry lavender preserve

Sandwich layer - (left to right) hand peeled local shrimp, egg and chive salad (front), smoked steelhead salmon and cucumber (rear), honey ham

Indulgent, yes?

H is for Harrods

 

Occupying five acres and with over one million square feet of selling space, Harrods is the biggest department store in Europe.  Afternoon tea at the Harrods Tea Rooms is a not to be missed London outing.

During the building of the Hans Road side of Harrods between 1909 and 1911, a new restaurant was planned, up on the fourth floor.  Completed in 1911, the year of King George V's coronation, it was named The Georgian in honour of the new king.  When it opened, the sheer scale of the restaurant amazed customers, with The Times writing:  "The largest restaurant in London, seating 1200 persons at a time...A charming place for lunch or tea."

Just after the First World War, The Georgian was famous for its tea dances.  For five shillings, customers could try the latest dance steps on the restaurant's sprung dance floor (now hidden under the carpet).  In 1928, the classical Georgian-style interior was lightened by the insertion of an Art Deco skylight with ornamental wrought ironwork and a plasterwork frieze of stylised ferns and fountains.

Between the wars, it was famous for regimental dinners, as few restaurants in London could accommodate so many guests - the annual Royal Engineers' Dinner, for instance, had more than 800 attendees.

Source:  @HARRODSFOOD

Here is the menu, as of April 2024:

AMUSE-BOUCHE
Mushroom velouté, bay leaf foam, cep

SANDWICH SELECTION
Sliced cucumber with feta cream cheese and lemon on tomato bread
Truffled cacklebean egg mayonnaise with mustard cress on a brioche roll
Faroe Island poached salmon vol-au-vent with creamed horseradish, watercress, and lemon
Coronation Chicken with onion bhaji and baby spinach
Warm Parmesan madeleine with sour cream caviar and chives

PATISSERIE SELECTION
Rhubarb tart - vanilla tart shell, rhubarb compote, vanilla sponge, and mascarpone chantilly
Pistachio choux - pistachio choux with pistachio ganache and pistachio praline
Tropical sphere - passion fruit mousse, mango compote, coconut sponge, and crunch sable
Caramel and chocolate delice - chocolate sponge, chocolate ganache, caramel mousse, and caramelised white chocolate chantilly

FRESHLY BAKED SCONES
Plain and raisin scones with clotted cream and Harrods jam

If you're interested in seeing some of the afternoon tea delights up close, check out Jos Atkin's video here.

G is for Granary Bread

 

A couple of the finger sandwich offerings in yesterday's post used granary bread.

Granary bread is a type of bread that is made from granary flour, a blend of ingredients such as malted flour and wheat flakes.  These components contribute to its distinctive taste and texture.  Some granary breads have seeds for extra crunch.

I grew up with Hovis bread made from high wheatgerm wholemeal flour, purchased from the bakery as loaves, and then taken home to be sliced and eaten.  Granary is a trademark of the Hovis brand, rather than a specific bread type of flavor.  Hovis granary bread flour is available online from British food shops.

The way we used to buy Hovis bread from the bakery, shown here as a regular size loaf and a mini loaf

Hovis bread today as found in supermarkets

A Hovis mug in my collection

When my parents came to stay when we lived in Chicago, Mum could not find an American brand of bread that came even close to the bread she bought in England.  She would say that all of it was too sweet.  As we trekked off to the supermarket each week, it became known as the Great Bread Caper!  One of those memories that seems so precious now.