Tea Newsletter ~ September, 2009

Hello everyone,

September has always brought images of fiery leaves and cooler weather, even while growing up in the California desert, where September’s temperatures still hovered in scorching 100+ degrees.  Even so, the word “September” makes me think of cozy sweaters and sipping a hot drink while watching the first snow flakes flutter out of the clouds.

So to celebrate the cooler temperatures ahead, even if they are not here yet, I have new tea flavors to offer you!

Look for three new seasonal teas in next month’s newsletter!

Paula Rutherford
Independent Tea Consultant
kitty.letsdotea,org

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Tea Trivia
Antioxidants and polyphenols – which protect human cells from damage – are found in the highest levels in white tea.

Let’s Do Tea monthly specials:
For September 2009, if you host a party, you receive 15% merchandise credit, and one of the following: a free tin of tea (any tea $10.95 and under), a box of any size Tea Sacs, an Empress tea strainer, or September Hostess Gift Old Amsterdam TFM (Tea For Me) (Any Color)
You can see pictures of most of these items at kitty.letsdotea.org – see my featured items!
There is also a Customer Special for September ~ Just Dessert Teapot $20, and Just Dessert Cream & Sugar $20 (While Supplies Last).

Summer Seasonals (available until September 30):

#2504 Indian Summer:
Black Tea, Chocolate, Cloves, Cinnamon,
Saffron, Safflowers, Cilantro, Corn Bits, and
Natural Flavors.

#2505 Mojito:
Black Tea, Rooibos, Coconut, Pineapple,
Spearmint Lemon Bits, Rum Flavor, and
Natural Flavors.

#2506 Apricot Vanilla:
Apricot, Rosehips, Apple, Rose Petals,
Vanilla, and Natural Flavors.

Teas are $10.95 each or 28.95 for the Trio.

Trio includes one of each seasonal tea.
Trio #2507 Available July 1st – Sept. 30th

NEW TEAS! Just as I promised in our last newsletter, here they are!
Black Teas
Banana Blast $10.95 #3019
Cranberry Peach $10.95 #3021
Pumpkin Spice $10.95 #3011

Green Teas
Enchanted Berry $10.95 #3037
Heavenly Mango $10.95 #3038
Raspberry Ginger $12.95 #3042
Roasted Pistachio $10.95 #3043

Rooibos Teas
Eggnog $10.95 #3065
Lemon Souffle $10.95 #3066

White Teas
Fresh Cherries $14.95 #3055

Recipe (you can send me your favorites to be published in future issues!)
Blackberry Wine Cake
Note: September 29 is St. Michael’s Day, or Michaelmas.  There is a legend that says that when St. Michael defeated Satan, he threw him out of heaven and the devil landed in a blackberry bush, which immediately grew sharp thorns.  It is traditional to eat blackberries in St. Michael’s honor on his feast day.  Enjoy!

1 box yellow cake mix
1 cup blackberry wine
4 eggs
1/2 Cup oil
1 pkg (3 oz) berry gelatin of your choice (blackberry, black cherry or black raspberry work well)

Preheat oven to 350 degrees.  Grease and flour a tube or Bundt cake pan.  Mix all ingredients together on medium speed for 2 minutes.  Pour mixture into prepared pan and bake for 45 Thuntil wooden pick inserted in center comes out clean.  When done, leave cake in the pan until cool.  Remove from pan onto platter. Garnish with fresh blackberries and mint leaves.  Serve with a dollop of freshly whipped cream and a cup of blackberry tea!

Tea Party ideas
Host a first-day-of-autumn tea party!  There’s nothing like a hot cup of tea and the company of good friends to warm our hearts as fall nips the air.

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If you have any questions regarding Let’s Do Tea, hosting a tea party or a catalog party, ordering teas without having a party, or becoming a consultant, please feel free to contact me.
Paula Rutherford
Independent Tea Consultant

If you aren’t already, but would like to be on my mailing list, please contact me by responding to this post.

If you no longer wish to be on my mailing list, please contact me.

Tea Newsletter ~ July 2009

Hello, everybody. I hope the beginning of summer finds you all well and happy. I am including an extra special in this month’s newsletter to celebrate the warmer weather! If you know of anyone who might be interested, please send them this link and have them reply to this post.

Thank you,

Paula Rutherford
Independent Tea Consultant
kitty.letsdotea.org
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Tea Trivia
Tea should be stored in airtight containers, away from sunlight and moisture.

Let’s Do Tea monthly specials:
For July 2009, if you host a party, you receive 15% merchandise credit, and one of the following: a free tin of tea (any tea $10.95 and under), a box of any size Tea Sacs, an Empress tea strainer, or the Stripes Tea for Me set (While Supplies Last)!

MY EXTRA SPECIAL: Book a party now for July or August and receive an EXTRA free tin of tea!

There is also a Customer Special for June: Tiffany Rose and Lovers Three Artisan Teas ~Only $5 ea. Email me for more information.

Summer Seasonals (available until September 30):

#2504 Indian Summer:
Black Tea, Chocolate, Cloves, Cinnamon,
Saffron, Safflowers, Cilantro, Corn Bits, and
Natural Flavors.

#2505 Mojito:
Black Tea, Rooibos, Coconut, Pineapple,
Spearmint Lemon Bits, Rum Flavor, and
Natural Flavors.

#2506 Apricot Vanilla:
Apricot, Rosehips, Apple, Rose Petals,
Vanilla, and Natural Flavors.

Teas are $10.95 each or 28.95 for the Trio.
Trio includes one of each seasonal tea.
Trio #2507 Available July 1st – Sept. 30th

Recipe (you can send me your favorites to be published in future issues!)

Sunmer Fruits in White Chocolate-Lime Sauce

12 oz. white chocolate, chopped into 1/2 inch pieces
2 cups heavy (double) cream
2 tsp. grated lime zest or 1 tsp. lime oil
4 cups (1 lb.) sliced assorted ripe summer fruits such as apricots. nectarines and peaches (1/2 inch slices)
2 cups assorted berries such as raspberries, blackberries, blueberries, gooseberries and strawberries
curls of lime zest or fresh mint sprigs for garnish

Note: Use only the finest white chocolate and sweet ripe fruits. The sauce can be made up to 3 days ahead, covered and refrigerated. Soften it in a microwave oven or in the top pan of a double boiler or a heatproof bowl placed over (not touching) barely simmering water.

Place the white chocolate in a food processor fitted with the metal blade or in a blender. Pour the cream into a small saucepan and place over medium heat. When tiny bubbles begin to appear around the edge of the pan, remove from heat and pour the cream over the chocolate. Process until smooth. Add the lime zest or lime oil and process for a few seconds longer. Let cool to room temperature. The sauce should have the consistency of very thick cream.

Arrange the fruit on a rimmed serving plate or in a bowl. Pour the cooled sauce over the fruit and garnish with lime zest curls or fresh mint.
Yield: 6 – 8 servings

Tea Party ideas
How about hosting an “Iced Tea party” for the 4th of July? Many of LDT’s teas are especially good iced. One of my favorites iced is Passion Flare Fruit Tea. The evenings are warmer now, so an outdoor after-dinner tea party would be great! Decorate your porch with tiny white (or red whit & blue) Christmas lights and invite your friends over for a tea party.

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If you have any questions regarding Let’s Do Tea, hosting a tea party or a catalog party, ordering teas without having a party, or becoming a consultant, please feel free to contact me.

Paula Rutherford
Independent Tea Consultant

If you aren’t already, but would like to be on my mailing list, please contact me by responding to this post.

Tea Newsletter for June 2009

Hello, everybody. I apologize for not sending out a newsletter for May. I will make it up by including an extra special in this month’s newsletter! If you know of anyone who might be interested, please send them a link to this post.

Thank you,

Paula Rutherford
Independent Tea Consultant
kitty.letsdotea.org
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Tea Trivia
In 19th century Britain, tea was a valuable commodity and was stored in locked tea caddies for which only the woman of the household held the key.

Let’s Do Tea monthly specials:
For June, 2009, if you host a party, you receive 15% merchandise credit, and one of the following: a free tin of tea (any tea $10.95 and under), a box of any size Tea Sacs, an Empress tea strainer, or the Stripes Tea for Me set!

MY EXTRA SPECIAL: Book a party now for June, July or August and receive an EXTRA free tin of tea when your party order is delivered!

There is also a Customer Special for June: Tiffany Rose and Lovers Three Artisan Teas ~Only $5ea. Email me for more information.

Seasonal Teas (available until June 30):

#2501 Enchanted Berry:
Green Tea, Raspberry Bits, Blueberry Bits,
Rose Petals, Malva Flowers and
Flavourings.

#2502 Easter Bunny:
Black Tea, Rooibos, Caramel, Almond,
Chocolate an Easter Candies.

#2503 Lemon Souffle:
Green Rooibos, Rooibos, Honeybush,
Lemon Bits, Calendula Petals and
Flavourings.

Teas are $10.95 each or 28.95 for the Trio.
Trio includes one tin of each seasonal tea.
Trio #2504 Available April 1st – June 30th

Recipe (you can send me your favorites to be published in future issues!)

Orange-Strawberry Shortcake

2 pints fresh strawberries, sliced
2 (11 oz) cans mandarin oranges, drained
1/2 Cup sugar
1 1/2 Tbsp Triple Sec or other orange-flavored liqueur) or orange juice
2 Cups biscuit mix
2/3 Cups milk
1 Tbsp. sugar
1 1/2 tsp cinnamon
2 Cups whipping cream
1/2 Cup sifted powdered sugar
1/4 Cup sour cream

Combine first 4 ingredients , stirring until sugar dissolves. Cover and chill 2 hours.
Preheat oven to 425 degrees F
Combine biscuit mix and next 3 ingredients; stir with a fork just until dry ingredients are moistened. Turn out onto a floured surface and kneed 4 or 5 times. Place dough on a lightly greased baking sheet and press into a 7- x 1/4-inch round.
Bake at 425 for 15 minutes or until done. Carefully remove from pan and let cool on a wire rack.
Beat whipping cream at medium speed of an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Add sour cream, and beat until stiff peaks form.
Split biscuit round in half horizontally. Place bottom half on a serving plate.
Drain fruit, reserving 2 Tbsp. liquid. Spoon 2/3 of fruit mixture on bottom round; drizzle with reserved liquid. Spoon half of whipped cream mixture over fruit. Add top biscuit round. Top with remaining fruit and whipped cream.
Yield: 8 servings

Tea Party ideas
Summer is upon us! How about hosting an “Iced Tea party” in your back yard? Many of LDT’s teas are especially good iced.

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If you have any questions regarding Let’s Do Tea, hosting a tea party or a catalog party, ordering teas without having a party, or becoming a consultant, please feel free to contact me by commenting on this post.

Paula Rutherford
Independent Tea Consultant

If you aren’t already, but would like to be on my mailing list, please contact me by commenting on this post and let me know. If you are on it already, but would like to be removed, let me know as well, so I don’t end up annoying anyone accidentally.

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DIY: Herbal Insect Repellant

I found this article in a Babyfit’s Natural Mother e-newsletter. I haven’t tried it, but it looks pretty easy.

Besides driving your cat crazy, catnip has another more practical (but less entertaining) use. It also drives away the mosquitoes. According to a study at Iowa State University Department of Entomology, an essential oil found in catnip is 10 times more effective at repelling mosquitoes than potent chemicals such as DEET. If you grow catnip in your yard, you’ll get moderate protection from the pests, but for greater benefit, you can try making your own skin potion from your fall harvest. Here’s how to make your own herbal insect repellant:

What you’ll need:
2 cups catnip, stemmed
1 cup dried peppermint
1 cup rosemary, cut into 6-inch sprigs
2 cups grape seed oil or almond oil

Directions:
Place herbs on a cutting board or counter, and lightly crush them with a rolling pin. Place them into a clean glass jar with a screw-on lid. Pour in the oil, seal the jar and place in a cool, dark cupboard for two weeks. Lightly shake the jar once a day for two weeks. Strain into a clean jar, seal and refrigerate (it will keep for up to 8 months). To use, rub on exposed skin.

QUICK TIP :
Check your local nursery for catnip plants, or simply order seeds online.

Just a Spoonful of Sugar… home remedies

WEIRD HEALTH TIPS THAT WORK!

These tips were found in a Woman’s World Magazine, Dec.
22, 2008. I especially like the one to quiet coughs!

*Quiet coughs with chocolate. The main ingredient in chocolate –
theobromine – is more effective at stopping a cough than prescription
medicine. Dark chocolate is especially effective. Dissolve a piece of
Dove dark chocolate or 2 dark Hershey kisses in your mouth and
coughing will stop for up to 4 hours. This is 33% more effective than
cough medicine containing codeine. It works by suppressing the vagus
nerve, which is responsible for causing you to cough. So the next time
you or someone you love gets a persistent cough, offer them a
chocolate bar instead of cough syrup. (consider carrying Dove dark chocolate
squares in my purse all the time, just in case, for medicinal purposes.)

*Cure hiccups with sugar. Next time you can’t get rid of hiccups, put
a teaspoon of white granulated sugar on your tongue and let it
dissolve. “The granules irritate the phrenic nerve, which is
responsible for the hiccupping reflex, and cause the diaphragm to
immediately stop spasming,” says Joe Graeden, M.S.

*Ease a sore throat with pineapple. Instead of reaching for a sore
throat drop, have a piece of FRESH pineapple instead. It’s loaded with
bromelain, which has powerful anti-inflammatory properties that reduce
pain and swelling. It also has lots of Vitamin C, which speeds
healing. Bromelain is deactivated by heat, so use only fresh
pineapple. Keep nibbling until you feel better.

*Burn yourself in the kitchen or on a hot glue gun? Cover the burn
with honey. Honey is more effective at healing burns than gauzes,
dressings and other treatments doctors use. It has antibiotic
properties that kill germs, and enzymes that help remove dead tissue,
making it easier for healthy tissues to grow. Of course, having an
aloe vera plant close by also works. Just remove a piece and squeeze
the juice on your burn.

Disclaimer: People have tried these and they work. However, as with all
medical advice, consult your doctor and follow his recommendations for
serious illnesses.

Chess Pie Recipe

This is a Southern classic. I have no idea why it is called “Chess” pie. If you know, please post a comment! This recipe comes from The America’s Test Kitchen Family Cookbook. If you don’t have one on your shelf, I HIGHLY recommend it! I have used many of the recipes in it and have yet to find a bad one. EXCELLENT!

Buttermilk Chess Pie

3/4 C. buttermilk
1/2 C granulated sugar
1/2 C. packed light brown sugar
6 Tbsp. (3/4 stick) unsalted butter, melted and cooled
2 large eggs
2 large egg yolks
1 Tbsp. fine-ground cornmeal
1 Tbsp. cornstarch
1 Tbsp. vanilla extract
1/4 tsp. salt
1 recipe for single-crust pie dough, fit into pie plate and chilled, but not baked.

Adjust oven rack to lowest position, place a rimmed baking sheet o the rack, and heat to 375 degrees. Whisk all of the filling ingredients together until just combined, then pour into the unbaked chilled pie crust. Bake on the heated baking sheet until the center is set and the top is golden brown, 40 – 45 minutes. Transfer pie to a wire rack to cool until warm or room temperature before serving. Serve as is, or with freshly whipped, unsweetened cream and fresh berries!

NOTE: This pie can be made 2 days ahead of time, wrapped tightly in plastic wrap and refrigerated.

Rum Ball Recipe

I have been promising to post this (and other) recipe(s) for a while, so here it is. Mimi, the Chess Pie recipe is next I PROMISE!

RUM BALLS

2 boxes vanilla wafers (12 oz each), finely chopped in food processor
4 C. pecans (16 oz bag), finely chopped
4 C. powdered sugar
8 tsp. cocoa powder
6 tsp. light corn syrup
1 1/2 C. dark rum (or bourbon or brandy. I didn’t have enough of any one thing, so I mixed rum and brandy. Hence, Rumdy Balls)

Mix all ingredients in a BIG bowl. Roll into balls by hand, and then roll the balls in regular sugar or cocoa powder or additional chopped nuts. Store in airtight container. Put in airtight tins or bags to give away as gifts.

Baking for Christmas

Starting in September, we have made some cookies to give as gifts for Christmas.

First, we made Gingersnaps from Faith & Family magazine’s November/December 2007 issue. We did not burn them this time.

We made Gingerbread Men (and Women, and Snowmen and Stars) from a recipe I found years ago in one of those “Holiday Baking” mini-magazines you find at the grocery store checkout.

We also made Springerle, lemon-anise flavored HARD cookies for dunking in coffee, tea or cocoa. I think I used the recipe in Joy of Cooking. My mom especially likes these, so I make them primarily for her, and also giv ehtem to other coffee-drinkers in the family.

Next, we will be making Pine Bark, also from the F & F Nov./Dec. ’07 issue, and bourbon balls (or rum balls, depending on what I find in the seldom-visited liquor cabinet), from a family recipe.

On Christmas Eve we’ll make Christmas Eve Mice, from the F & F issue cited above. The recipe pages in this particular issue are destined to be well-worn soon. I was hoping this year’s November/December issue would have more good cookie recipes, but it just has ideas for dressing up store-bought refrigerator cookie dough, which is fine if you are in a hurry and don’t mind the too-sweet taste or hazardous ingredients. But since we usually make our cookies in September & October and freeze them, we want them to be worth the wait until Christmas! We’ll stick with from-scratch for now.

The Lord's Day

We try to make Sundays special. We go to Mass in the morning and don’t do any unnecessary work, and I try to have a special dessert just to celebrate the Lord’s Day and the gift of family.

Last Sunday we woke up to blizzard conditions, so we did not go to Mass. Instead, we had our own Liturgy of the Word and Spiritual Communion. Susan even sang the Sanctus for us, so we recorded her:

Later, we made an apple pie!

Here’s Susan helping with the flour:

Here’s Margaret with the pie filling we made a few weeks ago and had in the freezer:
Here’s Ian putting the pie crust in the dish:

YUMMY!!

Baby, It's Cold Outside

This is what it looks like outside:

So this is what we did inside:

Yep! It’s time to make Christmas cookies! Today we made Gingersnaps, and hopefully in the coming weeks we’ll make Rum Balls, Springerle, Pine Bark, and Christmas Eve Mice. If we do get around to doing all that, I’ll post pictures and recipes.

Here’s the recipe for Gingersnaps (adapted from Faith & Family magazine, Nov/Dec 2007 issue)

2 1/4 Cups all-purpose flour
1 tsp. each ground ginger, cloves, and cinnamon
1 tsp. salt
3/4 Cup shortening
1 Cup packed brown sugar
1 egg
1/4 Cup molasses
granulated sugar for rolling

Preheat oven to 375*F. Greese 2 baking sheets. In a bowl, mix together the flour, spices and salt. In large bowl, cream the shortening, brown sugar, egg and molasses. Slowly mix the dry ingredients into the creamed mixture until well blended. Pinch off 1-inch-sized pieces of dough and roll into balls. Roll in granulated sugar and place 2 inches apart on the baking sheets. Flatten cookies with the bottom of a glass. Bake for 10 – 12 minutes*. Let cool on wire racks.

* 10 minutes was too long in my oven: I had better luck with 8 minutes.