Also known as Fondant Fancies or French Fancies, these fancy confections would be served at the end of dinner or with coffee and tea. All the women of Downton Abbey would want to offer this rather beautiful treat with their tea service.
We’ve all had a difficult time waiting for The Downton Abbey movie to release and are excited to throw a pre screening tea party the night before the national release and you’re invited! Additional information for the pre screening is included at the bottom of this post.
To keep ourselves occupied, we’ve been thumbing through this delectable cookbook and are looking forward to preparing a couple of these recipes for our guests here at The Secret Garden Tea Room and Gift Shop.
I feel a tea party coming on. More importantly though, I am jazzed that I’m able to share this second recipe with you with the permission of Adams Media and Simon and Schuster, of course.
This gorgeous expanded edition provide features recipes for more than 150 dishes inspired by the award-winning series.
Taking inspiration from both the show and the times — and featuring dozens of photos as well as historical insights — the cookbook will delight any Downton Abbey fan as well as home cooks with a taste for the way people (both upstairs and downstairs) ate in a bygone era. From cucumber sandwiches and berry scones for afternoon tea to dinner party fare of smoked salmon mousse and stuffed leg of lamb with almond fig sauce and hearty staff lunches featuring Yorkshire pudding and bubble and squeak, readers will become real life Mrs. Patmores as they turn out food fit for the Crawleys!
…and as an added bonus, everyone who attends the The Roaring Twenties Downton Abbey Afternoon Tea, receives a copy of this elegant and delicious cookbook! Yes, everyone!
2. For cake: In a large bowl, cream together butter, shortening, and sugar until light and fluffy. Then beat in vanilla extract.
3. In a separate bowl, mix together flour, baking powder, and salt. Add to creamed mixture alternately with milk. Be sure to beat well after each addition.
4. In a small bowl, beat egg whites until soft peaks form, then add to batter.
5. Pour mixture into a well-greased and lightly floured 9″ baking pan. Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before moving cake to wire rack to cool completely.
6. Cut a thin slice off each side of the cake, then cut cake into 1″ squares. Place squares a half inch apart on a large baking sheet.
7. For glaze: In a large bowl, combine confectioners’ sugar, water, and orange and almond extracts. Beat until well blended, then apply glaze evenly over tops and sides of cake squares. Let dry. Repeat if necessarily to thoroughly coat squares. Make sure glaze dries completely.
8. For fondant: In another large bowl, mix together corn syrup and shortening. Mix in salt and vanilla, then gradually mix in confectioners’ sugar and knead by hand until it forms a stiff dough. If dough is sticky, add more confectioners’ sugar until smooth.
9. Roll out dough on a clean surface that has been dusted with confectioners’ sugar. Roll dough until it is no thicker than ⅛” thick. Cut fondant to fit over cakes, and smooth fondant down over the sides of the cakes.
Etiquette Lessons There is a certain etiquette for eating a petit four depending on its size. Large petits fours that take more than two bites to eat should be eaten with a fork. Small petits fours of one or two bites are eaten with the fingers. Either way, it is polite to serve your petits fours in a paper wrapper to protect your guests’ fingers from the delicate frosting.
Since we are headed to France for our next Tea Tour, (see note below) we thought we would share a simple French Flavor recipe.
Last year’s award winning Les Misérables, reminded us why we love France. There is magical, mythical Paris–“the city of love”–but our affection for France extends to their countless contributions to art, history, fashion, architecture, iconic monuments (the Eiffel Tower and our own Statue of Liberty–a gift from the French) and of course, food.
Haute cuisine is classical French cuisine, known for meats and stews, heavy sauces, flour, and butter while nouvelle cuisine offers healthier, vibrant and more innovative ingredients. Cities across the globe boast brasseries and restaurants with a take on French cuisine. Also revered are the everpresent pâtisseries. Found throughout France, these shops are beautifully decorated and filled with a stunning array of desserts and sweets.
Chefs come from around the world for lengthy training in the fine art of pastry making.
If you’re looking for a quick taste of France without jetting off to Paree, try this simple
yet superb recipe for Lavender Provencal Popcorn.
2 teaspoons Herbs de Provence with lavender – see below
1/2 teaspoon minced garlic
1/2 teaspoon salt
Directions
Place popcorn in a large bowl and drizzle with melted butter; toss.
Evenly sprinkle Herbs de Provence, garlic and salt over popcorn; toss again and serve.
Notes
Note: For fewer calories, omit butter. Spray popcorn lightly with cooking spray. Evenly sprinkle Herbs de Provence, garlic and salt over popcorn; toss again and serve.
Each Sunday, we publish a small bit of information about tea, tea pottery and tea accessories. If you have questions, comments or would like to see us publish an article on a specific topic, please let us know.
White Tea
White tea is the most delicate and freshest tea available as it is minimally processed.
New, young tea leaves and buds from the Camellia senensis plant are harvested for only a few weeks each spring. This happens only in the Northern District of Fujian, China and can only be labeled white tea if it comes from the Fujian Province.
“Camellia sinensis is a species of evergreen shrub or small tree whose leaves and leaf buds are used to produce tea. It is of the genus Camellia (Chinese: 茶花; pinyin: Cháhuā, literally: “tea flower”)
of flowering plants in the family Theaceae. -wikipedia”
The leaves are typically picked mid-March to early April and only during the right conditions. The leaves cannot be picked if it is rainy or humid.
White tea is named for the silvery type down that covers the leaves and unopened buds. This is known as “Hao”.
Flavor profile
As the flavor is so delicate, common flavor profile descriptions include:
Floral
Sweet
Grassy
Delicate
Honey
Subtle
Fruity
Mild
Melon
Herby
Peach
Citrus
Apricot
Chocolate
Vanilla
Storage
Tea does not go bad, but it can go stale. If cared for properly your tea will remain fabulous for up to a year.
Store tea in a cool, dark place and away from oxygen and moisture.
Never store tea in the refrigerator.
Your tea will last longer if stored in an opaque, airtight container.
Coffee and spices can spread their flavor on to your tea, so it should be stored in a different cupboard or pantry.
How to brew the perfect pot of tea
Follow our Tiny Bit of Tea Trivia posts each Sunday by pushing the “follow” button above and to the right. Our blog posts will conveniently appear inside your email in-box.
In order for tea to reach its maximum flavor, the tea leaves need room to expand.
Tea bags are too small to allow the leaves to unfurl and release flavor. This means they are generally filled with tea-dust, the tiny leaf particles that break off during the processing of tea leaves. They add color, but very little flavor.
For the intoxicating aroma and brilliant flavor of full-leaf gourmet tea, add the correct amount of tea directly to your teapot, add water, steep and pour through a strainer into your cup. (See chart below)
“Herbal teas are actually dried flowers.”
Types of Tea
Tisane (tih-ZANN) is a French word for herbal infusion. These “teas” include herbal, fruit, Rooibos and Yerba Mate. Typically, they are dried flowers, herbs and fruits steeped in boiling water. No tea required. We will touch more on this in future blog posts, so please check back often.
Tea is the second most consumed beverage in the world (water is number one) and below is a sampling of tea types that tea lovers in the U.S. enjoy from around the world.
White Tea
Green Tea
Oolong Tea
Black Tea
Pu’erh Tea
Flavor combinations
A flavored tea begin with a base of white, green or black tea and then fruits, berries, nuts, flowers, herbs or other ingredients are added. Flavors are combined to both enhance and complement. For instance, coconut and lemon, toffee and caramel, or dried lavender buds, Earl Grey bergamot oil and the essence of sweet cream. To the delight of tea lovers around the world, flavor combinations are endless.
How to brew the perfect cup of tea
Warm your teapot by filling it with very hot tap water.
Fill your teakettle with fresh, cold water and place on high heat.
When your water reaches the correct temperature (see below), pour the warm water out of the teapot and add the tea leaves.
Add the hot water and let steep amount of minutes for tea type (see below)
Pour through a strainer into your tea-cup or use a tea filter in the pot.
Follow our Tiny Bit of Tea Trivia posts each Sunday by pushing the “follow” button above and to the right. Our blog posts will conveniently appear inside your email in-box.
Join us as we explore many sides of this beautiful Canadian province. Our adventures will take us to the metropolitan city of Vancouver and of course the elegant and lovely Victoria, the closest thing to England this side of the Atlantic.
Tour museums, gardens, markets while enjoying afternoon tea each day.
(see itinerary below)
This tour will be a uniquely casual, family-style experience as we travel together as a small group enjoying various modes of local transportation. A luxury passenger van, ferry and a horse-drawn carriage.
There will be free time in the schedule for independent excursions or relaxation too, as most evenings are free to enjoy any way you wish.
What is included in tour price
Lodging
All group travel in Canada
All group tour entries
All group transportation
Breakfast
Afternoon Tea
What Is NOT included
Most dinners
Lunches and Snacks
Optional tours and events
Tour Dates and Cost
Monday, September 8, to September 12, 2019
Price $1595 Based on double occupancy Plus airfare or transportation to Sumner, WA
We will meet very early on Monday, September 8th.
There are luggage limitations on this tour: one medium-sized suitcase and one day bag or large handbag for your wallet, iPad.
Day 1 Travel to Anacortes, WA Ferry through San Juan Islands Cream Tea on the ferry Tea at The Empress Hotel Arrive in Victoria (2 nights)
Day 2 Double Decker Bus Tour Craigdarroch Castle Royal BC Museum Afternoon Tea
Day 3 Butchart Gardens Tea at Butchart Gardens Ferry to Vancouver (2 nights)
Day 4 Granville Island Carriage ride thru Stanley Park Afternoon Tea
Day 5 Fort Langley Afternoon Tea Travel to Kamloops (1 night)
Please join us here at The Secret Garden Tea Room and Gift Shop and celebrate Mom Saturday May 11th and Sunday May 12th.
This year’s Mother’s Day Tea is a five-course, garden themed event.
Reservations are only taken by phone, 253.826.4479 or in person.To reserve and purchase your table or for additional information, please call during business hours, Wednesday through Sunday, 10am to 5pm. All tickets for the weekend event are purchased in advanced.
Menu
Pot of Tea
Toasting Glass of Sparkling Wine or Cider
Strawberry Basil Parfait
Flower Fairy Salad ith Rhubarb Vinaigrette
Sorbet
Warm Scones with Devonshire Cream, Jam and Lemon Curd
Tiered Rack with Tea Sandwiches, Savories and Sweets
Warm Towel & Commemorative Photograph
Cost is $65 per person | Children’s version $50
Price includes tax and gratuity.
This tea is also available Gluten Free ($5 add) Vegetarian or Nut Free, with advanced notice.
Please visit our website’s special events tab for additional information.
Do you need gift ideas for Mom? Come shop with us!
Join a Secret Garden Tea Tour and discover the most charming, romantic areas of France. Explore enchanting chateaus and gardens, watch Limoges china being made inside the factories, shop china outlets, antique shops and famous flea markets. All this and afternoon tea too!
You will feel like a true Parisian as we navigate the city like locals, hopping the Metro (subway) in Paris and joining our tour guide and driver for our journey through France.
We have chosen our 3 and 4 star accommodations for their location, exquisite charm and grace.
You don’t speak French? No problem!
You need not be fluent in French, as the tour will be a uniquely casual, family style experience as we travel together as a small group, working in unison to overcome the language barrier.
Independent Excursions
There will be free time in the schedule for independent excursions or relaxation, as most evenings free to enjoy however you please.
Tour Price Includes
Lodging
All group travel in France
All group tour entries
All group transportation
Breakfast
Afternoon Tea
What Is NOT included
Most dinners
Lunches and snacks
Optional tours and events
Tour Dates and Costs
Dates Tuesday, June 25 to Monday, July 8, 2019
Price $4995 plus airfare (based on double occupancy)
Payment Schedule
Upon Application $1500 February 1 $1500 April 1 balance due
The tour begins in Paris on Tuesday, June 25th. In most cases, you will fly from the US on Monday, June 24th The tour ends on Monday, July 8th in Paris.
Day 1 Tuesday
Arrive in Paris Make your way to hotel (4 nights) Hop on Hop off bus tour Evening Welcome Tea
Breakfast Guided tour of Isle de la Cite And *Notre Dame Guided Tour of *Louvre Late Afternoon Tea (Hotel)
Day 4 Friday
Breakfast Walk the Champs Elysee *Musee d’Orsay Mid-Day Afternoon Tea at Lauduree Shop at Nina’s and Mariage Frères Evening: guided tour of Montmartre
Day 5 Saturday
Breakfast Check out of hotel/Pick up by mini bus *Versailles Mid-Day Afternoon Tea at Angelina’s *Giverny (Monet’s house and gardens) Overnight (Rouen)
Day 6 Sunday
Breakfast Mont St Michel (1 night) Group Dinner
Day 7 Monday
Breakfast Travel to Limoges (2 nights) Limoges china factory tour and outlet
Day 8 Tuesday
Breakfast Limoges china factory tour Porcelain Kiln Museum Shop china factory outlets
Day 9 Wednesday
Breakfast Travel to Loire Valley Chateau Villandry Group Dinner Amboise (2 nights)
Breakfast Return to Paris (3 nights) Late Afternoon Tea (Hotel)
Day 12 Saturday
Breakfast Guided tour of Les Puces de Saint-Ouen (Flea Market at Clingancourt) Late Afternoon Tea (Hotel)
Day 13 Sunday
Breakfast Marché Aux Puces de Vanves (another flea market) Free time Dinner Cruise on the Seine
Day 14 Monday
Breakfast Tour ends * Skip the Line tickets
Itinerary subject to minor changes
Meals
Breakfast Each day will begin with breakfast in our hotel.
Lunch There will be several days where lunch will be on your own and you may want to keep it light or simply have a snack as more often than not we will be enjoying afternoon tea later as a group.
While in Paris, we will enjoy several famous tea salons and 5 star hotel teas, but once we are outside the city, there are few places that serve a traditional afternoon tea.
Dinner
Three dinners will be included in the tour, including a dinner cruise of the Seine on our last night in Paris. The itinerary shows all included meals.
Transportation Be prepared for a lot of walking, as it is truly the only way to experience each place on the itinerary. We will use the Metro in Paris to move about the city, and will have a small bus and driver for our travels outside the city. Accommodations
All rooms have en suite bathrooms. Tour prices are based on double occupancy. If you do not have a roommate accompanying you on the trip, you will be paired with another un-paired traveler of the same sex.
Most accommodations will have two twin beds in the room however occasionally the only choice available is a queen sized bed.
Usually, when developing a new recipe for the tea room, there’s a whole procedure that I follow: research, compile, test, re-test and re-test and then make a large batch to see how it works in quantity.
Usually, I am planning at least several weeks out, however occasionally we come up with a winner on the fly.
A couple of weeks ago we needed a savory for our high teas, and I was out of some ingredient for what I had been planning to make. I knew I’d bought some leeks for potato leek soup that Mark hadn’t used that morning and I spotted a new package of bacon in the fridge. Hmmm, what could I do with bacon and leeks. I decided that a creamy goat cheese mixture plopped into phyllo tart shells might just work. They turned out delicious and so I thought I’d share. Printable, full recipe below.
I began by chopping the bacon into small pieces and then cooking it over medium heat.
While the bacon was cooking I sliced the leeks crosswise about 1/8th inch thick from the white end up to where the dark green tops begin.
After chopping the leeks, I did a quick swish in the salad spinner with lots of cold water to get any of the gritty mud that they’re grown in. A quick shake to remove most of the water and they were ready for the pan just as soon as the bacon had rendered enough fat that the leeks wouldn’t stick to the bottom of the pot.
After adding the leeks to the bacon, I stirred occasionally until the leeks were limp and just beginning to turn light golden in a few places. While they were cooking, I cut the cream and goat cheeses into 1 inch cubes so they would melt faster. Once the leeks were melted down, I added the cheeses and turned off the heat.
I stirred this mixture until the cheese was incorporated and then added some regular black pepper. I gave it a taste and decided that it didn’t need any salt, but I suggest you give it a taste and see what you think; some brands of bacon are saltier than others. Do not eat all of it while you’re trying to decide if you need salt.
At this point, you can let the mixture cool and then store in the fridge for a few days until it’s needed, or you can go ahead and make the tarts.
I used a scoop that is a scant tablespoon (#70 for those who are scoop users), and just dropped it into the tart shells. I sprinkled mine with a bit of minced parsley for color, but I think a miniature sprig of thyme would be very nice too.
I baked mine in a convection oven at 350 for about 8 minutes until the cheese was just turning golden brown, but in a regular oven it might be a bit longer. Taste and enjoy!
Servings: 3 cups of filling | 48 tarts (see note below)
Ingredients
1/2 lb smoked bacon, diced
1 lb leeks, chopped and rinsed
8 oz cream cheese
8 oz goat cheese (chevre)
1/2 tsp pepper
salt to taste
minced parsley or tiny sprigs of thyme
pre-made phyllo tart shells
Method
Saute the bacon over medium heat. Add the leeks once the bacon has rendered enough fat to cover the bottom of the pan. Stir occasionally until the leeks are limp and just starting to color. Add the cheeses and turn off the heat. Stir until there are no white cheese chunks left, then add the pepper and salt if needed. Refrigerate in an airtight container up to 3 days, or use immediately.
Assemble Tarts
Scoop 1 scant tablespoon into phyllo shells and top with a bit of parsley or sprig of thyme. Bake at 350 for about 8 minutes until cheese just turns golden brown on the peaks. Serve immediately or within an hour at room temperature.
Note This recipe makes about 3 cups of filling, so it will do about 48 tarts. They come 15 to a box, so this works out okay. If you don’t need that many, try the filling in an omelet, or cold on crackers as a spread. It would also be wonderful in puff pastry. I’m sure you’ll find a way to use it all, even if it’s just on a spoon!
Since we are headed to France for our next 
Ingredients
The Secret Garden Tea Room and Gift Boutique
As the flavor is so delicate, common flavor profile descriptions include:
Loose Leaf Tea vs. Tea Bags 
Tea is the second most consumed beverage in the world (water is number one) and below is a sampling of tea types that tea lovers in the U.S. enjoy from around the world.
How to brew the perfect cup of tea
Please join us here at The Secret Garden Tea Room and Gift Shop and celebrate Mom Saturday May 11th and Sunday May 12th.
oin a 
Day 10 Thursday
Ingredients