Recettes de partie de thé de l'anglais ou d'après-midi
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Le « thé est beaucoup plus qu'une seule boisson en Grande-Bretagne. C'est une consolation, un mystique, un art, un mode de vie, presque une religion. Il est plus profondément traditionnel que le boeuf de rôti de la vieille Angleterre….Ce mets kaki-coloré, brassé par un accident de l'histoire exotique des milliers de milles développés par usine de brouillard, cricket et piloter gaucher, est devenu l'élément vital de la nation. »
- Bagagiste de Cecil de service de nouvelles de Gémeaux
Dans le passé si vous avez pris le « thé d'après-midi » ou le « haut thé » était un coup d'oeil dans votre position sociale. Le thé d'après-midi était un repas élégant léger servi entre un déjeuner léger et un dîner en retard, habituellement entre 3 heures et 5 heures, et a été principalement confiné à l'aristocratie avec leur style de vie insouciant. Le haut thé était un repas plus substantiel, y compris la viande et/ou des poissons, et était vraiment un dîner tôt qui bien adapté les classes moyennes et inférieures après une longue journée au travail.
Le « thé d'après-midi » n'a pas existé avant le 19ème siècle. À ce moment-là le déjeuner a été mangé tout à fait tôt en jour et le dîner n'a pas été servi jusqu'à 8 ou 9 heures la nuit. Mais il n'était pas jusqu'à Anna, la septième duchesse de Bedford, demandée des rafraîchissements de thé et de lumière dans sa chambre un après-midi, environ 1830, que le rituel a commencé. La duchesse l'a appréciée « prise du thé » tellement qu'elle a commencé à inviter ses amis à la joindre. D'ici peu avoir les parties de thé élégantes était très à la mode. La demande des articles de thé s'est développée et bientôt il y avait des services de thé dans la porcelaine d'os, les plateaux, les stands de gâteau, les serveurs, les caddies de thé, les tamis de thé, les théières, et les tables argentés et fins de thé. continu ci-dessous….
Comme les temps et les styles de vie ont changé popularity of the formal afternoon tea
waned, but has seen a revival in recent years as people once
again enjoy its elegance. A "Devon Cream Tea" or
simply "Cream Tea" has recently been adopted where scones, with
clotted cream and jam, are made the main attraction served
alongside a steaming pot of tea.
Although we
tend to associate dainty cucumber sandwiches and scones with
afternoon tea, there is no set menu and it really depends on
the time of year, the setting, and personal tastes.
Sandwiches and scones are standard fare but other choices
can include muffins, crumpets, bread and butter, cakes, cookies
(biscuits), gingerbread, pastries, fruit, and a selection of jam
and jellies, preserves, lemon curd, and clotted cream.
Taking center
stage, of course, is the tea. Served from a teapot,
the brewing of the tea is very important. First, rinse
your teapot with warm water. Next, bring a kettle of water to
boil and pour it over the tea leaves, letting it steep for three to five
minutes. If using loose tea the rule is one heaping
teaspoon of tea for each cup of water, plus one teaspoon "for
the pot".
At one
time it was customary to first pour a little milk into the teacup. It was thought that the fine porcelain cup may crack
if the hot tea was poured directly into the empty cup.
Sugar was then offered in cube form, with tongs, or else
granulated. Normally the
host or hostess pours the tea and serves the food. Guests
can either be seated around a table or else in armchairs with an
end table nearby for them to place their cup and saucer,
teaspoon, plate, napkin, knife and fork.
There is a
wonderful assortment of fine teas available today. The
three main types are: Black, Oolong or Red, and Green Tea.
Assam, Ceylon, China Caravan, Darjeeling, Earl Grey, English
Breakfast, Irish Breakfast, Keemun, Kenya, Lapsang Souchong,
Nilgiri, Orange Pekoe, Rose Pouchong, Russian, and Yunnan are Black Teas.
Formosa/China Oolong and Formosa/China Pouchong are Oolong or
Red Teas, and Gunpowder and Jasmine are Green Teas. Tea is
sold either in tea bags or loose tea leaves. At one time
loose tea with its large leaves had a superior flavor as tea
bags were made with broken tea leaves and siftings that produced
a stronger darker tea. The introduction of fine quality tea bags
has changed that and now the choice between loose tea leaves or
tea bags is based more on personal preference.
Tea caddies can
be
used to store both tea leaves and bags. A small container,
once lockable to prevent servants from stealing the expensive
tea leaves, it keeps tea leaves fresh for up to 2 years and tea
bags for approximately 6 months.
To make proper tea sandwiches,
the bread must be very thin. If you are slicing the bread
yourself, partially freeze the bread first to make slicing
easier. You can flatten the bread further by using a rolling
pin. Favorites include thinly peeled and sliced cucumber
on lightly buttered white bread, egg sandwiches, and thinly
sliced baked ham with watercress and cream cheese. After making the sandwiches, cut the crusts off and cut
into triangles, squares, or else rounds (use a round cookie
cutter). To serve, place the sandwiches on a iceberg
lettuce-lined platter (lettuce has a high water content which
will keep the sandwiches moist), or use a hollowed-out loaf of
bread, also lined with the lettuce.
The
scones should be cut into rounds and served with Devonshire
Cream (rich cream) and jams (raspberry, strawberry, apricot,
etc.) in a doily-lined platter or basket. You can buy the
Devonshire
Cream at some specialty grocery stores or softly whipped heavy
cream makes a good substitute. Alternatively, you could serve
lemon curd (can be bought at
specialty stores or made yourself).
Finally, for
something a little different, you
might try reading tea leaves.
You can either hire a professional reader of tea leaves or simply
try your hand at reading the leaves.
s
Top
25 Recipes of 2008*
*Top 25
Recipes based on actual site traffic from January 1 to
December 31, 2008.
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