W is for Watercress

Watercress isn't something I usually look for in the produce department so I'm not even sure if it's available at Safeway or Fred Meyer, I'll have to look next time I'm there.

Watercress is most often found on an afternoon tea tiered server on the sandwich tier.  Mixed with egg mayonnaise, it makes a delicious sandwich filling.

Source: Afternoon Tea at The Ritz in London Review - What It's Really Like (aladyinlondon.com)

I've posted several photos of finger sandwiches and the egg and watercress is quite easy to spot (third from the left on the plate above).  What varies, however, is the amount of watercress that is featured.  Some sandwiches have a few sprigs here and there, others have watercress finely chopped and incorporated into the egg mayonnaise.  It has a mild peppery flavor so less is definitely more.

Have you tasted watercress or perhaps grown your own?

V is for Victoria Sandwich

Not a traditional cake that is found on a tiered server, the Victoria Sandwich is a "cut cake", a cake that is sliced and served with tea (still in the afternoon but not in the sense that we have been discussing afternoon tea so far in this series).  The sponge cake is named after Queen Victoria and would have been served in her time sandwiched with jam.  These days, cream has been added.  It is not iced or frosted but simply sprinkled with icing sugar, made more pleasing if it is sprinkled through a doily to make a decorative pattern.

The sponge is made by the creaming method, butter is creamed or beaten with the sugar after which the eggs are gradually beaten in and finally the flour is carefully folded into the mixture.  Good beating is the key to a good sponge, but not too much beating, just enough to incorporate the flour.

You can find Mary Berry's recipe here.  In this recipe, Mary has used jam and buttercream for sandwiching, but you can use jam and whipped cream if you prefer.

U is for Universal

 

U is another tough letter, so I chose Universal as one of its definitions is including or covering all or a whole collectively or distributively without limit or exception.

Anyone looking at an afternoon tea table would probably think "gluten overload" as their first thought!  Bread, scones, cake, pastry.  How long has gluten-free been a thing?  Thirty years?  Forty years?  It seems to me that when I was younger, it was not a term I ever heard.  If something didn't agree with you, you just didn't eat it.  Happily, things have changed, and afternoon tea is available in many venues to everyone.

Here's a look at the Diamond Jubilee Tea Salon at Fortnum & Mason with three menu variations.

Classic Afternoon Tea

Gluten-Free Afternoon Tea

Vegetarian Afternoon Tea

I thought it was interesting to note that the price is the same for all three menus.  You often find that restaurants seem to translate gluten-free or vegetarian into a higher cost but not so here.

T is for Tea Time Magazine

 

Tea Time Magazine is an amazing resource for afternoon tea lovers.  It is published every two months and there are several special editions each year.  Among the magazine's features are a tea events calendar, a page titled Necessary Things with products to enhance your tea, tea favorites, china patterns for your table, and two or three complete afternoon tea menus complete with a tea sommelier with recommendations for complimentary teas.  There is always a gluten-free scone recipe and often a how-to in pictures if a particular dessert is a bit challenging.  The articles range from the history of tea and historic places to take tea to recommendations from tea buyers and blenders.  There is a complete resources section in case any of the china or other items on the tea tables strike your fancy.  Is it any wonder it's my favorite magazine?

S is for Scones

 

Whether it's an afternoon tea at a posh venue or at home or a cream tea in a tearoom, there will always be scones.

There are usually two types - plain and rich.  Rich scones have raisins or today, a variety of dried fruits or other additions.

I've always used the Be-Ro cookbook recipe for scones.  Be-Ro is a food manufacturing business with products such as flour and baking powder and later a variety of other products.  Thomas Bell, the founder, developed the world's first self-rising flour.  My Mum had the Centenary Edition of the cookbook which I believe is from 1975 as Be-Ro was founded in 1875.  I currently have the 41st edition which, sadly, is only available in the UK.  I was fortunate to have a UK friend order and send me a copy.

I also highly recommend Mary Berry's recipe for scones which you can find here.  

Oven temperature 220C/200C Fan/Gas 7 is 425 degrees Fahrenheit.  Scones are traditionally served with a berry (no pun intended!) jam (strawberry or raspberry) and clotted cream.  Often lemon curd is served as well.

National Tea Day 2024

Posting today because this fits my Tea Time A to Z.

Established in 2016 and falling on 21st April, National Tea Day celebrates the nation’s love of tea spanning two centuries and with 60 billion cups consumed annually in the UK.

National Tea Day’s slogan is “Brew More. Do More” the aim is to inspire special and heartwarming moments with tea.

R is for Royal Afternoon Tea

I briefly mentioned in A is for Afternoon Tea that adding a glass of champagne makes your tea a royal afternoon tea.  It also increases the price considerably (from as much as £15 to £30 depending on the venue).  So, unless it's a really special occasion, I'd save the champagne for another time.

However, this really does look delightful, doesn't it?