Dishing it out: Tea on Wheels

BUSINESS BRINGS AFTERNOON CUPPA TO YOUR TABLE

by elaine perlin crossley | photos by rosh sillars

At whatever hour or location you’ve chosen, denise whipple’s maroon traveling tea time van will arrive promptly, chock full of mouthwatering delights and all the accoutrements suited for a “proper” english afternoon tea.

A tea lover since the age of 3,Whipple ventured from her native England to Michigan in 1973. She holds a culinary arts degree from Oakland Community College, where she also advised students and taught seminars on dining etiquette and English tea service.

In 2003,Whipple, who is currently writing a tea-themed book, complemented by her own enchanting watercolor illustrations, turned her passion for afternoon tea into a business. Since then,Whipple and her sister, Caroline Gwizdala, have been tooling around town turning out fabulous made-to-order tea parties with their Clarkstonbased business.

Traveling Tea Time will custom create a tea party for busy, “on-the-go” ladies (or gents) at private homes, businesses and other venues. They do all the work – from food prep and setup to service and cleanup. Prices, menu options and group sizes vary.

This month, they bring a sampling of their offerings to you, with a tea party you can plan yourself.

SHOPPING LIST

This grocery list and the pantry items are all you need to plan this fun tea for mom or a group of girlfriends.

• 4 sticks unsalted butter
• 21⁄4 cups of sugar
• 13⁄4 cups all-purpose flour
• 3⁄4 cup rice flour
• 3-4 small lemons
• 3 eggs
• 1 8-ounce package of regular cream cheese
• 6-8 very thin slices of English cucumber (unpeeled)

Pantry Items

• Malt vinegar
• Sea salt
• Fresh or dried dill weed
• Dried, minced onion
• Lemon pepper seasoning
• Hearty bread, such as Brownberry Oatnut

CUCUMBER DILL FINGER SANDWICHES

4 servings
Each whole sandwich yields four finger squares

Ingredients
For bread and cucumber preparation

• 6-8 very thin slices of English cucumber (unpeeled)
• Malt vinegar (to taste)
• Sea salt (to taste)
• 1 tablespoon butter (softened for spreading)
• 2 slices Brownberry Oatnut bread

For cream cheese dill mixture
6-8 sandwiches

Ingredients

• 8-ounce package of regular cream cheese
• 1 tablespoon fresh, chopped dill weed (or 1 teaspoon dried)
• 1 tablespoon dried, minced onion
• 1/2 teaspoon lemon pepper seasoning

Directions

Mix the cream cheese ingredients in a bowl until light and spreadable. Refrigerate until needed.

Cut cucumber slices so thinly you almost see through them. Place in colander with plate underneath. Sprinkle with a little malt vinegar and sea salt. Toss lightly. Cover with a paper towel and press down. Leave in a cool place for 30 minutes to extract moisture from cucumber. After 30 minutes, remove cucumber slices, and place on a clean paper towel. Pat dry.

Lightly butter each slice of bread. Spread about a teaspoon of cream cheese mixture thinly on each slice. Lay 6-8 slightly overlapping cucumber slices on one slice of bread. Pat dry again, and place the remaining slice of bread on top.

If using immediately, cut off all crusts, then cut sandwich into four squares. If making ahead of time, wrap tightly in plastic wrap, and store in refrigerator.

Recipe provided by Traveling Tea Time.

TIP All bread, no matter what the filling, should be lightly buttered first to help protect the bread from a moist filling and therefore prevent sogginess.

LEMON CURD (NOT PICTURED)

Makes approximately 3 cups

Ingredients

• 3-4 small lemons
• 13⁄4 cups sugar
• 3 eggs (beaten)
• 11⁄2 sticks unsalted butter, cut into small pieces

Directions Grate the zest from the lemons, and place in a double boiler (or stainless or glass bowl over simmering hot water). Juice the lemons to yield 7 fluid ounces. Add lemon juice and sugar to the bowl. Stir to dissolve sugar.

Once the sugar has dissolved, add the beaten eggs and butter, and continue to stir until mixture reduces and thickens (about 30 minutes). Strain through a sieve into sterilized jars, and when cooled, cover tightly and place in refrigerator. Lemon curd will keep up to three weeks.

Use generously on scones, toast or in sandwiches.

Recipe provided by Traveling Tea Time.

TIP To sterilize jars, first wash in hot, soapy water, then rinse – or put through the dishwasher on high heat cycle. Then place in a preheated 300-degree oven until ready to use.

SCOTTISH SHORTBREAD

Makes about 30 shortbread fingers

Ingredients

• 2 sticks unsalted butter (softened)
• 1⁄2 cup sugar
• 13⁄4 cups all-purpose flour (sifted)
• 3⁄4 cup rice flour
• Salt (to taste)

Directions
Cream butter and sugar until light and fluffy, either by hand or in mixer. Gradually add flour and salt, and mix well. Using hand, knead well until mixture forms a ball.

On a lightly floured board or countertop, roll out dough to about 1⁄4-inch thickness. Cut either into rounds, fingers or shapes using cutters. Place on a parchment-lined baking tray, and bake in a 375-degree oven until lightly golden. Do not overbake. Shortbread should remain light in color.

Recipe provided by Traveling Tea Time.

Traveling Tea Time’s Suggestions for an EASY ‘DO-IT-YOURSELF’ TEA:

Keep it simple, use whatever you have on hand, and don’t worry about everything matching. Mix it up – eclectic is fun.

Use the things you love, and your friends will love them, too. No matter what your style, small details, such as a touch of lace or a vase of roses, can create a vintage aura.

You can purchase fine quality finger pastries or chocolate-dipped strawberries in gourmet markets around town. Combine some bought items with some of your own.

Prepare finger sandwiches beforehand. To store them, lay a slightly moist (completely wrung out) paper towel on top of the sandwiches, cover with wax paper, wrap tightly in plastic wrap, and refrigerate for up to four hours.