Afternoon Tea: A Timeless Tradition
Muriel Moffat
Language: English
Pages: 72
ISBN: 177100052X
Format: PDF / Kindle (mobi) / ePub
A delectable peek at the tradition of afternoon tea at the Fairmont Empress Hotel -- and the enchanting history of taking tea
Muriel Moffat has been sipping tea at Victoria's storied Empress Hotel for 60 years -- and sharing all those lovely cups with four generations of Moffats. When she poured her love of all things tea into a darling little book, it soon became a bestseller, with 30,000 copies sold from the shelves of the Empress gift shop in just five years.
Beautifully redesigned and ready for its book trade debut, Afternoon Tea offers a peek behind the curtain at the magnificent hotel, where afternoon tea has been taken with elegance and gourmet indulgence since 1908. Included are several well-loved recipes from the Tea Lobby, which has hosted the likes of Queen Elizabeth II, Rudyard Kipling and Shirley Temple.
This charming book is also a chatty and colourful history of tea and the many rituals surrounding it, sure to entertain the novice and enthusiast alike. Steeped in a love of traditions, Ms. Moffat's beloved book celebrates a littleknown ritual that may just be the foundation of everything worthy -- family, friends and, of course, tea."
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you possibly be expected to know? Born and raised in British Columbia, always an inhabitant of Vancouver Island, the thought of not having at least one English grandmother was, to me, unimaginable. I was most fortunate in that I had an English grandmother and an English great-grandmother, on my mother’s side, who lovingly nurtured, supported and instilled in me the importance of traditions and family. Although my father’s mother was also English, she is another matter entirely. My paternal and
together. 3 Mix flour and salt, then blend into creamed butter mixture. 4 Stir in nuts. 5 Cover and chill in refrigerator for 20 minutes. 6 Once chilled, roll into balls, about 1–1½” thick, and place on greased cookie sheet. 7 Bake for 15–20 minutes and watch carefully that they do not burn. They will not appear cooked when they come out, but they harden as they cool, so don’t overbake. When the bottoms are golden brown they are ready! 8 Let them cool and then roll in more
cornstarch 11/2 cups milk 3 tbsp. sugar tr ifle l ay e r 3 tbsp. sherry 1 cup blackcurrant jam 1 tbsp. rum W h i pp e d C r e a m 1 tsp. vanilla extract Fruit & Nuts 1 cup raspberries 1/4 cup sliced almonds 1/4 cup chopped pistachio nuts cake 1 Preheat oven to 350°F. 2 Lightly grease and flour a 9 x 9 x 2” baking pan for sponge cake. 3 In large mixing bowl, beat the 5 eggs at high speed for 4 minutes or until thick. 4 Gradually add the ⅔ cup of sugar and beat for 4-5
England, and asked for a cup of tea. Although not British by birth, she had married King Charles II and she had brought her teadrinking habit from her native Portugal to England. Part of her dowry was tea packed in large chests that were transported along with her. At the time, the brewed beverage was extremely expensive, around $100 per pound, so tea was enjoyed by only the wealthy, the aristocracy and the royals. 8 m a f t e r n o o n t e a AfternoonTeaInteriorFinal.indd 8 12/04/12 9:17 AM
between tables that are positioned in a scattered rather than institutional way so as always to provide privacy to each table, tapestry carpets over original wooden floors and exquisite flower arrangements. There are large, wide, beveled-glass French doors leading out to a wonderful private verandah across the front of the Tea Lobby that is open only during the high season. It is one of my favourite places to be in the hotel and if you get an opportunity to try it, you definitely should. Unless