Johnny Appleseed Day

Priscilla is helping to commemorate the March 18, 1845 death of John Chapman.  He died in Fort Wayne Indiana and in honor of Johnny Appleseed, Priscilla brewed a pot of Fort Wayne Blend Tea.  The Fort Wayne tea shop, Our Daily Brew, concocted the blend in memory of General Anthony Wayne.  This tea is a secret blend of eight different teas.  Why eight teas?  History states that General Wayne would often, as his own personal tradition, have dinner with seven of his officers.  Thus each officer attending and General Wayne are represented by a different type of tea in this blend. 

Fort Wayne Blend

When I asked which blends are used, I was told six black, one green and one white.  Hmm, do you suppose General Wayne invited Colonel Assam, Major Keemun, Captain Ceylon,  and Lieutenant Darjeeling for tea?

In honor of Johnny, dessert for dinner tonight will be apple crisp.  I have made this crisp since my early 4-H days.  I just cut, scoop and dump.  I use whatever fruit is in season.  These measurements are approximate:

Fruit Crisp

4 cups fresh or canned fruit - Apples, Peaches, Berries etc.

1 teaspoon cinnamon (depending on fruit)

sugar (none to a few tablespoons, depending on sweetness of fruit)

Topping

1 cup old fashioned oatmeal

1 cup brown sugar

1/3 cup flour

1/2 cup butter

mix the dry ingredients, then mix in softened butter

Bake at 375 until fruit is soft and topping is browned.  

Apple Crisp

The saying, "upper crust", derives from early America, when times were hard and cooking supplies scarce.  Apple pie was a favorite dish, but during tough times, cooks only made a bottom crust.  Affluent homes could afford both an upper and a lower crust, and they became known as the "upper crust."  
I suppose tonight's dessert makes us lower than the one crust households.

Hope your day is "Delicious"!

Sips and Smiles,
Teresa

Sweet Shalom Tea Room

Priscilla was happy to be buckled into her seat belt for another adventure.  Sweet Shalom is one of my favorite tea rooms and I was looking forward to sharing it with her.  I usually visit this tea room alone.  When Chris and Sara, the tearoom owners, named their tea room "Sweet Shalom", they were inspired by the Hebrew word "shalom."  The definition of shalom includes peace, harmony, completeness, wholeness, wellness and perfection.  The tea room was the dream of these long time friends. Both led busy lives and enjoyed quiet moments over tea.  Eventually, sharing the tea experience became a passion and they lovingly moved and restored this 140 year old small farm house and opened Sweet Shalom Tea Room. 

Sweet Shalom Tea Room

As soon as you pull in the driveway, you feel the demands of the outside world loosening their grip.

This morning, Chris and Sara greeted us at the door.

First Impression:  The lovely gingerbread trim and decor at the door show these ladies' attention to detail.  Being greeted at the door was the perfect welcome.

Red Parlor

Yellow Parlor

Tea Room Setting:  Guests are seated in the red or yellow parlor.  Both room's decor changes monthly to fit the theme.

My Table

The Table:  The fabric tablecloth is covered with a lace topper.  Vintage dishes match at each table.  Silver tea warmers, silver dishes for scones and silverware add to the elegance.  The small centerpiece changes each month.  Salt, pepper and a sugar bowl are also on the table.

Tea Offerings

Tea:  Harney and Sons tea is properly made and served in unlimited pots, with a warmer. Selah  is the special house blend.  It is a black tea with orange zest and ginger.  The tea list changes monthly and several teas to fit the menu are always included.

Menu Cover

Tea Menu

Menu:  The menu changes monthly.  They are open on Friday and Sunday, offering two seatings each day.  They are a reservation only tea room.

Salad with Shanagarry Cream Dressing

Tiered Server

Guess who wants to sink his teeth in  Irish Apple Crumble with Whiskey Cream Sauce?

Tea Tidbits:  At this tea room, referring to the food as tidbits is deceitful!  The scones alone could satisfy a normal woman.  The food is served in courses, beginning with the wonderful scones.  And hands down, theirs are the best I have tasted.  (You can see the scone on the picture above of the table.)  They offer a class on how to make scones.  I have taken it twice and picked up new tips each time.  The main course is served next.  This month it was a salad.  In the past they have served soups, quiche, and other dishes.  Then, the "tidbits" arrive on a tiered server.  When you think it isn't possible to swallow another bite, the featured dessert arrives.  Of course everything is accompanied by endless pots of tea.  Fresh flowers always garnish the tiered server.  On one of the rare occasions I allowed a friend to accompany me, she commented "If the flowers are fake, the food usually is too."  Nothing is fake at Sweet Shalom!  Libby, and now Krissy, prepare everything in house!

Raven

Entertainment:  A program is presented at each tea.  This month we were treated to a harpist.  Other times, it may be a reading, a soloist, or another musician.  

Sara serving my tea from Priscilla

Service:  Chris and Sara often serve the tea and other goodies.  The rest of their staff is as sweet as the owners.  Brenda, LaRae, and Edie are attentive and efficient.

Gift Shop

Gift Shop:  The gift shop offers Harney and Sons tea as well as dishes, books, stationary, accessories, etc.

Price:  21.95 (I have not included tax and tip in the other tea room prices.)  As you can see, Donna Hardin and Miss Spenser had arranged a gift certificate surprise!  In many of the pictures, you can see I didn't really have tea alone, they were there all the time.  (But, they were so quiet!)  A huge thanks to both of them for a lovely afternoon!

Edie with Priscilla

Extras:  Edie's manicure always sparkles!  This is the perfect tea room to visit alone.  Bring a book, journal, etc. and enjoy a mini vacation.  They also offer various classes, fundraisers for the local PBS station, Sit and Sip on Wednesdays and Thursdays, private functions, etc.  Check out their website  sweetshalomtearoom.com

Chris and Sara

And tell them, Teresa sent you!

My favorite dish this month was the salad.  They were happy to share the recipe:

Shanagarry Salad Dressing

2 hard boiled eggs

1 Tablespoon dark brown sugar

salt

1 teaspoon dry mustard

1 Tablespoon malt vinegar

1/2 cup heavy cream

Press egg yolks through sieve.  Add sugar, salt and mustard.  Blend in vinegar and cream.  Finely chop one egg white and add.  Cover and chill.  

Until we "tea" again . . .

Sips and Smiles,

Teresa

Woodland Fairy Acres Scones

Basically British tearoom in Dayton Ohio served some of the most unique scones I had ever tasted.  Terry would usually advise his patrons to try the Woodland Fairy Acres scones by themselves, before adding cream and jam, to enjoy the delicate flavor.  Eventually, Vicki shared her source and I called Deanne Birchall of Woodland Fairy Acres to place an order.  Her products are offered at the farmer's market in Fishers, Indiana as well as her website.

Triangle scones are Woodland Fairy Acre Scones served at Basically British Tearoom.

Deanne has wonderful customer service.  Each time I call, we chat for a bit and I feel as if we have been friends for years.   

When she decided to start a food company, she went to the library for research.  "As I discovered reference upon reference in antique recipes to Old World floral ingredients, like handmade flower waters and floral syrups . . . ", she settled on a company that offered specialty floral foods.  She loves to cook, as well as garden, so this was a perfect fit.  Currently, she offers floral flavored scone and marshmallow mixes.  

When asked how she came up with the company name, "Our main focus will always be the creation of specialty floral foods.  A "Woodland Fairy" is something that is unique and whimsical, beautiful and romantic, all at once.  'Acres' represents the one-on-one relationship we each have with the earth and the origin of our food."  

You can read more about Deanne and her business at her website.

Recently, my package arrived via Fed Ex. The mixes are tucked amid packing peanuts to ensure a safe delivery. 

  

The box reminds me of a corsage box and what better way to ship floral scone mix.  The care taken in the presentation, shows Deanne's attention to detail.  The bows are kept fluffy with the packing peanuts tucked in the loops .  This morning, we are making the White Chocolate Blossom Scones.

The instructions are right on top.  You will need to add your own heavy whipping cream.

Inside is a bottle of syrup and package of dry ingredients.

Adding the liquid ingredients to the dry ingredients.  

Very lightly kneading the scones, about 5 times. 

Scones pressed onto the parchment paper, prior to cutting.  See those big chunks of white chocolate!

Baked Scones

I do not follow Deanne's directions completely.  She recommends drop scones or molded scones.  I also mix mine very lightly and add a bit of very light kneading.

I have made Violet Jelly for many years.  The beautiful pink color lends itself well to afternoon tea.  This jelly pairs well with the violet line of scones.  

Violet Jelly

Fill 2/3 of a quart jar with violet blossoms.  (I usually rinse mine or pick them right after a nice rain.  Make sure your flowers have not been sprayed with chemicals.  We have a nice patch of wild ones at the edge of our woods.   I also see them growing wild in old cemeteries.)  

Cover with boiling water.  Let stand 24 hours to 2 days.  I usually put mine in the refrigerator.  The water will be a dirty purple color.  

Strain off 2 cups of the infusion (discard the petals).

In a six to 8 qt saucepan to the infusion add the juice of 1 lemon (1/4 cup) and 3 cups sugar.  (When you add the lemon juice, the infusion will turn pretty pink.  Bring mixture to a full rolling boil.  Stir in a pouch of certo or other pectin.  Return to a full rolling boil for one minute.  Remove from heat.  Skim off foam and ladle into sterilized jars and seal. 

You can make any edible floral jelly using this same recipe and trading flower blossoms. 

Priscilla and I will be serving these scones and jelly at a Mystery Themed Tea this afternoon.  Tune is tomorrow to find out if Sherla Combs can solve "The Case of the Great Jewel Robberies."

Enjoy your day!

Sips and Smiles,

Teresa  

Making Maple Syrup!

Little Miss Priss had a few issues while helping make maple syrup.

First, "that spile is hurting the maple tree".  When temperatures fall below freezing at night and above freezing during the day, sap begins to flow in the tree.  The sap drips from the spile, this doesn't hurt the tree.    

Second, "there would be no need for a funnel, if they would let me pour the sap into the lines".  We explained she works much too slowly and dumping the sap from the bucket into her little top would cause a huge loss in sap.  It takes 10 gallons of sap to make 1 quart of syrup.  Every drop counts.

Third, "it isn't fair, that tree has two buckets".  Depending on the size of the tree, two and sometimes three taps can be used.

Fourth, "I'm getting tired of hiking all over this woods."  Each tap provides five to fifteen gallon of sap.  It takes a lot of trees to make maple syrup!

Fifth, "These bridges don't look safe".  The kids usually build the bridges.  The teamwork of cousins and satisfaction when they finish the job make these bridges more valuable than any others in the world.  And who knows, perhaps someday, one of these little boys will grow up to engineer real bridges.

Sixth, "Splitting and stacking wood makes my handle hurt."  The sap is boiled to remove the excess water.  Because of the large amount of steam, this is done outside.  It takes a lot of wood for a fire to boil the sap into syrup.

"Oh. . . that is where you put all the wood."

Seventh, "I'm getting hungry."  Grandpa always has a pan of eggs boiling in sap.  Miss Priss declared these "the best hard boiled eggs in the world!"  

Miss Priss also feasted on hotdogs and marshmallows.  

My dad has been making maple syrup ever since he got married.  He does not do it commercially, only for our family use.  As my siblings and I have grown up, married and had children, the maple syrup operation has grown.  This year, we had four generations help with syrup.  Some of his grandchildren's fondest childhood memories are back at the "Sugar Shack".

After we returned home, Miss Priss wanted to know how we could add maple syrup to tea time.    My favorite is maple butter for scones, and it is super simple.  

Maple Butter
1/2 cup softened butter
1/4 cup real maple syrup

Mix with electric mixer until syrup is incorporated into butter, about 5 minutes.  Use on scones, or in place of butter for tea sandwiches.

Hope your day is sweet.

Sips and Smiles, 
Teresa