AMBROSIA TEAS


AMBROSIA TEAS

Sharon Howe Sweeting has always had a passion for Tea - both as a drink and as a
ceremonial event.  From her days in England she has investigated the origins of the
Victorian Tea and has also collected a significant aggregation of tea pots, tea
accouterments, and teas.  In this study she has devised a special approach to the
presentation of tea and sandwiches and accompaniments that ensure that you both
understand and enjoy this decades old tradition - Victorian Tea.

We bring you the finest selection of teas developed and marketed by Stash's tea
company.

We serve three-course English teas which feature a sampling of sandwiches
(including cucumber with herb butter), a savory course and finally a sweet course
including individual tartlets. Guests are encouraged to match different teas with
each course.

Teas are personalized and arranged around themes which range from seasonal:
Valentine, Easter, Red, White & Blue, Fall Foliage, Halloween, or Christmas.

In October we feature our Fall Foliage Teas - as part of the Amish Tour package, or
as a separate event if you wish.

Teas may also feature a single product theme - such as maple, strawberry, or
pumpkin.  We also prepare Irish themed teas, Red Hatter events, Mother's Day
specials, Nutcracker Teas, as well as geographically inspired teas such as Eastern,
Indian, Egyptian or Russian and now that Sharon has been able to visit Jordan and
the magnificent holy and historic sites there, watch for a Middle Eastern tea theme..



Treat your sweetheart(s), special relations and friends to an authentic multi-course,
English-style tea on Wednesdays and Saturdays during the month of February.

Tea is served in the historic 1860s Italianate Villa housing the Cherry Creek Inn,
located at 1022 West Road, Cherry Creek, NY.  Cost is $15.00 per person and
reservations are required (716 - 296 - 5105).

Sample menus feature: sandwiches and savouries of chicken-cranberry stuffed pita;
cream cheese nut bread; ham puffs; cheese cookies; shrimp toast, or salmon loaf.  
Scones are flavored with peaches and cream, cranberry or chocolate with
homemade jams.  Sweets may include cherry tartlets, "strawberry" cookies, or
chocolate cake with raspberries.  Teas are provided by Stash Tea Company of
Portland Oregon, and include a wide variety of flavors.

The Maple Tea
(Served in conjunction with Maple Tours by Amish Flair Tours - call for dates or
watch local newspapers.)

Each course features maple products from Doug and Linda Fairbanks, 9265 Putnam
Road, Forestville, NY 14065 - tel. 716 965 4208.  The Fairbank's sell powdered maple
sugar and maple mustard in addition to the more traditional and familiar syrup
and other products.

Recipe for Maple-Pecan Tartlets
Valentine Teas
Courtesy of Leslie Mackley,  "The Book of Afternoon Tea," Salamander Books, 1992.

Ingredients

The Tarts
1-1/4 cups all-purpose flour
1/3 cup butter, chilled
3 tablespoons powdered sugar
1 egg yolk
1 teaspoon lemon juice

Filling
2 tablespoons maple syrup
2/3 cup whipping cream
1/2 cup sugar
pinch of cream of tartar
1 cup chopped pecans
pecan halves (for garnish)

To make the dough, sift the flour, cut in the butter until mixture resembles bread
crumbs.  Stir in the powdered sugar.  Add the egg yolk, lemon juice and about 1
teaspoon water to form a firm dough.  Turn dough out onto a lightly floured
surface.  Knead lightly.  Wrap in plastic wrap and refrigerate 30 minutes.  Preheat
oven to 400F (205 C).  On a lightly floured surface roll out the dough to about 1/8
inch thick.  Line 14 tartlet pans with dough; prick bottoms.  Place a piece of foil into
each dough case.  Bake 10 to 15 minutes, until light golden-brown.  Remove foil
and bake 2 to 3 minutes longer.  Transfer to a wire rack to cool.

To make the filling, mix half of the syrup with half the cream, set aside.  In a pan
heat the sugar, cream of tartar and 1/3 cup water until sugar dissolves.  Bring to a
boil, boil until light golden.  Stir in maple syrup and cream mixture.  Cook until
mixture reaches 240F (115C) on a candy thermometer or forms a soft ball when
dropped in cold water.  Stir in remaining cream.  Cool slightly.  Brush syrup over
edges of tartlets.  Put pecans in tartlets.  Spoon over toffee.  Top with pecan
halves.  Makes 14 tartlets.

For those who are pastry impaired, use Pillsbury pie crust dough, roll out one crust.  
Place tartlet shell upside down to cut, invert to fill tin.  Place the exact size and
shape tin on top and press to hold.  Bake at 350 degrees with the second tin in place
(this replaces the foil in the above recipe) for 15 to 20 minutes.  Cool and fill.