The annual British issue of Tea Time is always one of my favorites, and this one does not disappoint! The recipe I'd most like to try is the chocolate Opera Cake on the cover, "made by layering two types of sponge (almond and chocolate) with coffee-infused buttercream. A shiny and smooth ganache decorates the top." Doesn't that sound divine?
The tea wares in each issue are as important to me as the recipes, and I must say this purple transfer ware is lovely!
As are these blue-and-white dishes. Blue and white are the classic colors of summer, so this is very fitting.
And I also enjoyed Jane Pettigrew's article about taking tea in the Berkshires, especially since I hadn't heard of any of the tea places she featured. If you're an Anglophile who loves tea, this issue is one you don't want to miss.
That does look lovely!
ReplyDeleteI really enjoyed this issue of Tea Time magazine, too. I also was attracted by the little Opera Cakes on the cover. I will have to try making them sometime--but I would leave the coffee out of the buttercream filling, since I have never liked the taste of coffee.
ReplyDeleteThe Opera Cake sounds delicious.
ReplyDeleteI have this magazine sitting by my breakfast place, but haven't really savored it as I must.
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