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A Tea Party With Buttermilk Poppy Seed Or Chocolate Chip Scones And Grapefruit Curd By Julia Gartland
Posted By Julia Gartland On October 1, 2010 @ 8:00 pm In Full Recipe List,GreenChef Foodie Talk,Recipes / Desserts | No Comments
Photographer Julia Gartland
I’ve had an extensive relationship with tea since I can remember. Not just the substance of tea, but more specifically the actual event of a tea. Thanks to my chic and antique-obsessed mother, we had a collection of old handmade teacups, vintage silver and dainty tea platters. Almost every special occasion was some extensive tea party with scones, quiche, sandwiches, etc. I have the best memories of these teas, and how far back in my life I had enjoyed them.
Even for my birthday 2 years ago, I had a tea party with my sister and mother while Nina Simone blasted in the background and gluten-free scones were aplenty. The tradition has not yet died in my family. So, when I first found Alexis of Teaspoons and Petals I was enriched with her delicious tea combinations, knowledge and quaintness. She is like the saint of twitter, posting things like, “Crisp fall air is streaming in through the windows. warming up with a cup of delicate, sweet sencha.” She makes me dream of rustic cabins, tea cups and fabulous tea blends. She is a talented writer (and consultant), so it’s nothing to her to create a complete tea-centric atmosphere just from a mere 140 characters (or less). Not to mention her unbelievably adorable Haiku Teacups combined with lyrics of Jazz Era vocalists. I’m a huge huge huge fan of singers like Nina Simone, Billie Holiday, Mamie Smith, Ida Cox, Dinah, etc. I almost died when I saw these adorable cups with lyrics from my favorite women. Her site includes her unique simple syrup blends, like Lavender Blossom. I can’t say enough about her, but needless to say, I have a huge crush.
I was so honored when she contacted me for an interview. Talking about tea with a tea goddess?! OF course. The interview and recipe were featured on her site last week, with the sweetest write-up. I did not deserve anything she said about me. I was so happy to collaborate with her, and I know we will continue to do so in the future.
Gluten-free and Vegan | Serves about 6 to 8
For the Buttermilk Poppy Seed or Chocolate Chip Scones
2 cups gluten-free all purpose flour (Bob’s)
1/3 cup sucanat, 1/4 cup chocolate chips or 2T poppyseeds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xantham gum
6 tablespoons soy-free earth balance
3/4 cup coconut cream
1 egg replacer or flax egg
1 teaspoon lemon juice
For the Grapefruit Curd
6 tablespoons soy-free earth balance
1/3 cup agave nectar (or 1/2c sugar)
1 egg replacers (or 2 eggs)
2/3 cup fresh grapefruit juice
1 teaspoon grapefruit zest
Instructions for the Buttermilk Poppy Seed or Chocolate Chip Scones:
1. Preheat oven to 450 degrees.
2. Sift together all dry ingredients.
3. Heat water for egg replacer.
4. Add lemon juice to coconut cream to make “buttermilk” and add to dry ingredients.
5. Cut in chilled earth balance to mix and combine well.
6. In a small bowl, whisk together egg replacer and warm water.
7. Fold into to scone mix.
8. Add about 2 tablespoons of mix (per scone) to nonstick baking sheet.
9. Brush tops with coconut milk and sprinkle poppy seeds.
10. Bake for 10-12 minutes.
Instructions for the Grapefruit Curd:
1. Cream butter and agave with electric mixer.
2. Add “eggs” until becomes frothy and doubles in size.
3. Add mixture to saucepan and heat slowly. You will know it’s done when the mixture coats the back of a wooden spoon.
4. Chill for 2 hours before serving.
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