Suzanne Corbett is the author of “The Gilded Table,” “Pushcarts & Stalls: The Soulard Market History Cookbooks,” and “Unique Eats and Eateries of St. Louis.” She can be contacted at suzannecorbett@me.com.
Time to winter over, while surviving gray, dreary days and frigid temperatures that can bring on the winter blues.
To lift the spirits on a cold day – or any day you need a lift, I recommend taking time for tea. But not just any old cup of tea will do. Forget tossing a tea bag in a promotional logoed cup. Instead, seek out an elegant afternoon tea at a location where tea is poured from silver or fine china teapots, and served with diminutive savories and sweets. A fanciful event with a history.
Afternoon Tea, a midday refreshment, complete with small cakes, sweets, bread-and-butter sandwiches and fine tea has a past, which has remained relatively unchanged since its introduction in the 19th century. Credited with its creation is the Duchess of Bedford, a lady-in-waiting for Queen Victoria. The duchess often grew hungry in the afternoon and wanted something to hold her over until the evening 8 o’clock meal. She decided to have tea and snacks brought to her bed chamber for a private nosh. As legend has it, she soon invited her friends, and thus, the ritual afternoon tea emerged. This sparked a trend that became a delightfully social and gourmet pastime that continues today.
Not unlike English teas, American teas were traditionally served within the elegantly appointed lobbies of legendary hotels, such as Denver’s Brown Palace, The Peabody Memphis Hotel and Chicago’s Palmer House. Culinarians and “ladies who lunch” can still take Afternoon Tea at these venerable hospitality landmarks, which include The Ritz-Carlton, St. Louis.
“We invite you to walk in the shoes of the Duchess of Bedford, and treat your friends or loved ones to this refined and delightfully indulgent Ritz-Carlton, St. Louis tradition. It’s a deliciously perfect way to spend an afternoon,” said Bonnie Crail, public relations director at The Ritz-Carlton.
The Ritz’s tea is, of course, ritzy. And while taking tea isn’t as formal as those that Victorian great-grandmothers indulged in, it’s still a classy affair, without the pretense. As Crail said, “It’s nothing stuffy. It’s for all age groups.”
Enjoying afternoon tea today no longer requires a hat and gloves. However, dress up anyway and arrive in style. It’s fun, and contributes to a delightful afternoon spent sipping tea or Champagne, while devouring those decadent dainties created by The Ritz-Carlton chefs.
These items always include scones and Devonshire cream and lemon curd, along with assorted pastries and five savory offerings, including smoked salmon rosettes, – and cucumber sandwiches, made with cucumber and sundried tomato hummus on naan toasts – The Ritz’s 21st-century take on the venerable tea classic.
“The Ritz-Carlton Afternoon Tea is more than a tea service,” said The Ritz’s executive chef Melissa Lee. “It is an intimate experience for all to enjoy, while creating memories and traditions with those they are closest to.”
Afternoon Tea at The Ritz is offered on Saturdays, year-round. On those off-days when tea isn’t served, I’ll huddle near the hearth and take tea with a side of scones baked from the recipe similar to those Chef Lee bakes. She shared The Ritz’s recipe, which will help make it a little easier for anyone “Puttin’ on the Ritz” during tea time.
The Ritz-Carlton’s Cream Scones
7 cups all-purpose flour
1 cup sugar
1 teaspoon salt
2 tablespoons baking powder
5 cups cream
1 egg
1 cup of dried fruit of your choice
Preheat oven to 300 degrees F.
Using paddle, mix together dry ingredients. Gradually add cream until desired texture.
Add fruit, and mix gently into dough. Roll out on a lightly floured surface to 1-inch thickness.
Cut into circles and place on parchment-lined baking sheet.
Brush with egg wash (beaten egg with a tablespoon of water) and sprinkle sugar over scones.
Bake for 12 to 15 minutes at 300 F, until golden.
