After yesterday's post about Afternoon Tea at The Brown Palace Hotel, I decided to continue a Colorado theme by sharing my trip to Denver in October, 2002 to attend The American Tea Society Conference held at the Omni Hotel at Interlocken.
There were so many phenomenal tea speakers at the conference - John Harney, Norwood Pratt, Bruce Richardson, Elizabeth Knight, Eve Hill and others. The theme was, "Tea for Pleasure and Profit."
It was my first time to meet John Harney of Harney & Sons Fine Teas. For being such a giant in the U.S. tea industry, he's such a humble man and so willing to share his knowledge.
It was also my first time to meet Bruce Richardson of Elmwood Inn Fine Teas. Everyone wanted their picture taken with these tea mentors, and they were so gracious about accommodating. I'm sure their facial muscles ached by the end of the conference from smiling into so many cameras!
One of the sessions was about Japanese culture and author, Elizabeth Knight, was dressed in a traditional Kimono [third from left].
One of the highlights of the conference was an Afternoon Tea - what tea conference would be complete without that?
I contacted the caterer in charge of the food when I got home to request three of the recipes, and they were graciously provided. I share them here:
Smoked Turkey Tea Sandwiches with Cranberry Butter
2 [8 oz.] packages petite dinner rolls, split
white bread cut into shapes
1 lb. thinly sliced smoked turkey breast
1 cup sugar
1/2 cup water
1 1/4 cups cranberries
1/2 cup butter, softened
1 tablespoon powdered sugar
Bring granulated sugar and 1/2 cup water to a boil in saucepan over medium heat, stirring until sugar dissolves. Stir in cranberries, and bring to a boil. Reduce heat and simmer, stirring occasionally, 10 to 15 minutes or until thickened. Remove from heat and cool completely. Press cranberry mixture through a fine wire mesh strainer and discard solids. Beat butter at medium speed with an electric mixer until and fluffy. Add powdered sugar and cranberry mixture, beating until blended. Yield: 1 cup
Spread cut sides of rolls evenly with cranberry butter. Place turkey evenly on bottom halves and cover with tops. Yield: Approx. 50 tea sandwiches
1/2 cup butter, softened
1 1/4 cups sugar
3 large eggs
3 tablespoons plus 1 teaspoon unsweetened cocoa powder
1 cup all-purpose flour
1/2 cup chopped pecans
14 oz. sweetened condensed milk
2 cups sweetened flaked coconut
In large bowl cream butter and sugar. Beat in eggs. Stir in cocoa powder, flour and nuts. Mix well. Spread batter evenly into greased and floured 9 x 13 baking dish. Bake at 350 degrees for 20 minutes. In small bowl mix condensed milk and coconut. Spread on top of crust and bake an additional 18-20 minutes. Yield: 48
1 oz. unsweetened chocolate
1 tablespoon butter
2 cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
Melt chocolate and butter in microwave. Add powdered sugar, milk and vanilla. Beat until ingredients are well mixed. Frost immediately. When cool, cut into squares.
[My notation: Work quickly as frosting sets up fast. Smooth frosting one time only.]
Shortbread Lemon Bars
1 1/2 cup all-purpose four
1/2 cup powdered sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter
In food processor combine flour, powdered sugar, and fruit peels. Cut in butter until crumbly: process until ball forms. Pat into a greased 9 x 13 baking dish. Bake at 350 degrees for 12-14 minutes or until edges are lightly browned.
Meanwhile, in a mixing bowl combine the filling ingredients and mix well.
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder
Spread over crust. Return to oven and bake 7-9 minutes or until topping is set. Cool on wire rack. Refrigerate overnight. Dust with powdered sugar. Cut into bars just before serving. Yield: 3 dozen