Tea Travels!...An Apple A Day

Tea Travels!...An Apple A Day
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Autumn is apple season. As a strong advocate for embracing natureÂ’s natural bounty, the versatility of the apple lends itself to the pleasures of tea time.
An apple a day keeps the doctor away or an apple for the teacher can be fun when incorporated into your afternoon tea menu.


2 1/2 cups dry apple cider

1 3/4 pounds Golden Delicious apples

1/2 pound Granny Smith apples

Grated zest & juice of 1/3 orange

Grated zest & juice of 1/2 Lemon (Mylar, if available)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Sugar (1 1/2 cups per 2 1/2 cups of apple pulp)

Peel, core and slice apples.

In a large saucepan, place apple cider. Bring to a rapid boil. Keep boiling until reduced by 1/3. Add sliced apples to the pan. If needed, add water to just cover the apples. Half cover the top of the saucepan and simmer, gently stir and crush the pulp until the apples are pulpy, soft in the reduced liquid. If pulp remains lumpy, remove and process to a crude puree. Measure the crude puree and return to the sauce pan.

Now add 1 1/2 cups of sugar for every 2 1/2 cups of apple puree. Mix in the lemon and orange zests and juices, cinnamon and cloves.

Gently cook until the sugar has dissolved. While stirring frequently, continue to simmer until the majority of the liquid is gone. When a sliding spoon leaves an indent across the top, the mixture is ready.

Place apple mixture into a clean, room temperature jar. Refrigerate. Once reopened, the shelf life is 3 to 4 days. Yield: 2 to 3 small jars. Serve with scones or toast points.


2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup of unsweeted, no salt butter, chilled

2 apples, peeled, cored, sliced and diced

1/2 cup sugar

1/3 cup golden raisins

1 egg, beaten

1 tablespoon granulated Brown sugar

Grease a cookie sheet. Preheat oven to 350 degrees(F).

In a large dry bowl, sift flour and baking powder together. Cut in small pieces of the chilled butter, until it resembles crumbs. Stir in diced apples, sugar and golden raisins. Stir in beaten egg until dough is soft. If the batter appears too soft, slowly add 1/4 cup of flour at a time until dough reaches desired consistency.

Place amount of dough on cookie sheet to fit desired scone size. Sprinkle brown sugar on the top of each scone. Bake until risen and golden brown. Approx.8 -15 minutes depending on size. Cool and serve with apple butter.


1 eating apple, peeled, cored, into 12 thin slices

1/4 cup Boursin cheese

juice of one lemon

4 slices of walnut-raisin bread

Dip each apple slice into the juice of the lemon. Soak for 1 minute. Remove apples and set aside. Remove the crusts from the bread. Cut each slice into three strips. Spread the Boursin cheese on the top of the bread. Place the apple slices on the top of the cheese. Serves: 12


8 tablespoons of apple puree (see above or store bought)

1 pint of decanted, pre-brewed black tea of choice

2 tablespoons Sugar or Honey

2 thimbles of Cognac {optional}

In a large sauce pan, combine the apple puree and the decanted tea. Bring to a boil. Add sugar or honey until dissolved. Add liquor, if desired. Serves: 4


More of Ellen's Articles:

An Autumn Tea

Brewing Your Tea

Planning a Tea Menu

FAQ About Afternoon Tea

A Spring Tea Menu

Tea and Silver

Tea at the Holidays

Understanding Tea Time Service

The Afternoon Tea Gown

The History of Chocolate

A Summer Rose Tea

Etiquette Faux Pas


About The Author

Ellen Easton, author of TEA TRAVELS(TM), TEA PARTIES and Good $ense For $uccess(TM) published by RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256: (212) 722-7981, is a consultant and designer of related products, to the hotel, food service, special event and retail industries. She is also available for speaking engagements. Please contact her for more information.

Ellen Easton, the author, does not endorse any outside advertisements that may appear on this site.

No copyrighted materials may be reproduced in any other format, now known or unknown, without prior written permission by Ellen Easton/ RED WAGON PRESS. All copyrights and trademarks remain the sole property of Ellen Easton/ RED WAGON PRESS with all rights reserved. (212) 722-7981


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