Copyright 2014 by J.N.

Hershey
STORIES, RECIPES, IMAGES
by J.N. HERSHEY
TEA-PARTY
WITH THE
ROYAL FAMILY
Copyright 2014 by J.N. Hershey
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The Invention of AfternoonTea
AfternoonTea is a British late-afternoon-meal
institution. It is a social as well as culinary event. This
sole English costume was started in 1840 by Ann, 7th
Duchess of Bedford who grew tired of the sinking feeling
which afflicted her every afternoon around 4 oclock p.m.
in the long dull space of time between meals.
So she summed up her courage one day and broke royal
etiquette when she asked the servants in the palace for a
tray of tea, bread, butter, and cake to be brought to her
bedroom.
This style of a meal consequently became a habit for
her, and as time went by she spread the news about the
routine to all her friends. AfternoonTea then became
more elaborated with time and later became a British
tradition.
Copyright by 2014 J.N. Hershey
HOW TO MAKE PERFECT TEA
With fresh-drawn water that has just come to the boil in a
kettle, pour a generous amount of the hot water into the
teapot (glazed china or earthenware), swirling it round
inside the pot before pouring it AWAY. Pull out one heaped
teaspoon of tea leaves for each person and one for the pot,
straight into the warmed teapot. Now pour water from
the now boiling water in the kettle in the teapot over the
tea leaves. Allow the tea to stand and brew from three to
six minutes according to the leaf size. (Less time for small
leaves, more for large ones). Give the teapot a good stir and
pour it into tea cups, using a strainer to catch the leaves
.....Continue from page 2, My Royal Teaparty Story. We
ended our vacation in London. I must say at this point
that three months prior to our trip, I had been saying to
my daughter that I was going to be in London when the
royal baby would arrive since his birth was expected to
happen sometime in medJuly. Of course she disagreed with
me and added it would be almost impossible to plan such
thing. To make a long story short, I was in London when the
royal baby was born. As a matter of fact, I was in front of
Buchanan Palace waiting with many other British and non
British alike, celebrating the fact that the baby was about
to be born and in fact was born that day. That was my very
last day in London, after all I had it perfectly planned and
now I had to catch my flight back home to America
Copyright 2014 by J.N. Hershey
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TEA PARTY WITH THE ROYAL FAMILY
Lemon Curd

L
emon curd is sweet-tart custard
traditionally spread on plain
scones and muffins. It is not proper,
according to British costumes, to mix
lemon curd with anything else on the
same scone
Ingredients
3 Eggs
1 Cup Sugar
1 Tbsp. Grated Lemon Zest
1 Cup Fresh Lemon Juice
4 Tbsp. Butter, cold, cut in 4 pieces
Instructions
In bowl or top of double boiler, whisk
eggs until smooth. Whisk in sugar,
zest, and lemon juice.
Place over small pan of simmering
water and cook over low heat, stir-
ring constantly with wooden spoon
until thick and pale yellow, 7 to 10
minutes.
Stir in butter, one tablespoon at a
time, until toughly combined and
smooth.
Set bowl over ice, stirring occasional-
ly, to cool.
Cover with plastic wrap touching
surface and store in refrigerator up
to 5 days

Lemon Curd & Clotted Cream
Clotted Cream

T
his Thick, rich magnificent cream
is perfect for smearing on a nice,
warm crumbly scone. Yields about 1
cup of cream
Ingredients
1 Cup of Heavy Cream
Instructions
Cook cream over simmering water
in a double boiler on median heat
on stove top. Cook it until reduce by
about half. It should be the consisten-
cy of butter, with a golden crust on
the top. Transfer, including crust on
top surface, to a bowl.
Cover and let stand 2 hours, and
then refrigerate at least 12 hours.
Stir crust into cream before serving.
Devour it on English muffins, scones
and on top of your cookie

SWEET & SAVORY TREATS
FOR TEAPARTY
Cucumber Sandwich 3
Smoked Turkey Tomato Sandwich 4
Chocolate Chip Scones 5
Cranberry Orange Scones 6
Lemon Curd & Clotted Cream 7
Copyright 2014 by J.N. Hershey
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TEA PARTY WITH THE ROYAL FAMILY
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TEA PARTY WITH THE ROYAL FAMILY

Cranberry - Orange Scones
These scones are perfect with any sweet spreads. They are delicious year round
So keep plenty of frozen cranberries on hand.
Ingredients
1/2 Cup chopped fresh or
thawed frozen cranberries
1/4 Cup plus 2 tablespoons
granulated sugar
2 Cups All-Purpose Flour
2 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Tsp. Cup Unsalted Butter, chilled
2 Large Eggs
2 Tbsp. Vanilla extract
1/2 Tsp. Grated Orange Peel
1/2 Cup Chopped Pecans
1 Egg white mixed with 1/2 teaspoon
water for glaze
Instructions
Preheat oven to 400F. Lightly butter a 10-inch-diamenter circle in the center of a baking
sheet. In a small bowl, stir together the cranberries and 2-tablespoons of the sugar. Let stand
about 5 minutes. Meanwhile, in a large bowl, stir together the flour, remaining 1/4 cup
sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them
over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in
the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the
eggs, juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir
to combine. The dough will be sticky. With lightly floured hands, knead in the cranberry
mixture and nuts until evenly distributed. With lightly floured hands, pat the dough into
a 9-inch-diameter circle in the center of the prepared baking sheet.
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TEA PARTY WITH THE ROYAL FAMILY

Chocolate Chip Scones
These scones are something between a giant cookie and a scone.
They are rich and plopped with bittersweet chocolate. Yields 8 scones
Ingredients
1 3/4 Cup all-purpose flour
1/2 Cup plus granulated sugar
1 Tbsp. Hersheys unsweetened cocoa powder
2 1/2 Tsp. Instant espresso powder
1 Tsp. Cream Tarter
3/4 Tsp. Baking powder
1/2 Tsp. Salt
1/3 Cup Unsalted Butter, chilled
1/3 Cup buttermilk
1 Large Egg
1 1/2 Tsp. Vanilla extract
6 Ounces of Chopped Bittersweet Chocolate
Instructions
Preheat oven to 400F. Lightly butter a baking sheet.
In a large bowl, stir together the flower, sugar, cocoa, espresso powder, cream of tartar,
baking soda, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour
mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until
the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk, eggs and
vanilla. Add the milk mixture to the flour mixture and stir to combine.
The dough will be very sticky. Stir in the chocolate until evenly distribute. Using a 1/3 cup
measuring cup, drop the dough onto the prepared baking sheet, leaving about 4 inches
between scones. Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted into
the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 5
minutes. Using a spatula, transfer the scones to the wire rack to cool.
page 2
TEA PARTY WITH THE ROYAL FAMILY

My Royal TeaParty Story
On April 29, 2011, Prince William and Catherine Middleton
got married and the wedding was televised live from London.
Since Id been a huge fan of Princess Dianne, Williams mother,
and also watched her wedding many years ago, I decided to
stay up all night and watch her sons.
I invited my daughter who was home from college to join me
and celebrate the occasion. I thought it would be Britishly
proper to set up a Teaparty for us.
I used to own and operate a Tearoom, hence I know what and
how to prepare for such a party. This booklet showcases some
of my own recipes, the very ones I used to serve my clients and
still serve my family. Those are also what I prepared on that
beautiful night of the Royal wedding.
I baked everything from scratch and I made my own clotted
cream and lemon curd. Tea off course, is also a very important
part of this meal. I chose Darjeeling as our tea choice that
night, because it is a delicate wine-like muscatel flavor tea.
My story with the Royal family is very interesting indeed.
This past summer I received a grant to go study in Europe
for a week and decided to extend my time there for two more
weeks as my family joined me for a vacation in Europe.
Towards the end however, something special happened.
Copyright 2014 by J.N. Hershey
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TEA PARTY WITH THE ROYAL FAMILY

Cucumber Sandwich
Best if bread is cut very thin to make this cool, gracious,
impeccable sandwich. Yields 8 finger sizes
Ingredients
1 Pickling type Cucumber
1 Tsp. Of Salt
1 Tsp. Of Black Pepper
8 Thinly sliced Wheat Bread
2 Tbsp. Of Rice Vinegar
1 Stick (1/2 cup) of Unsalted Butter
1 Tsp. Finely chopped fresh thyme
Instructions
Peeled and very thinly slice cucumber lengthwise.
Place sliced cucumber on plate, lightly drizzle with
the vinegar and let sit 15 minutes.
Mix finely chopped thyme with softened butter.
Spread each bread slice thinly with softened butter.
Arrange cucumbers in single layer over half
of the slices of bread,season with salt and pepper.
Top each slice with another buttered sliced and
press to seal. Trim off all the crusts and cut the
sandwiches into four fingers or triangles sizes.

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TEA PARTY WITH THE ROYAL FAMILY

Smoked Turkey Tomato Sandwich
The tomato on this recipe could be substitute for roasted red bell pepper
Makes half-cup of spread. Yields 12 small sandwiches
Ingredients
1 1/4 Pounds whole skinless,
boneless smoked Turkey Breast
4 Tbsp. Unsalted Butter
Dash Freshly ground Black Pepper
1 Tsp. Tabasco Sauce
1 Can (28 oz.) Hunts Crushed Tomatoes
8 Thinly sliced Wheat Bread
Instructions
Cut turkey breast in large dice.
Puree in food processor till smooth.
Cut butter into tablespoon sized pieces
and add to turkey. Puree.
Season the turkey past with pepper and Tabasco.
Spread half the bread slices with turkey paste
and half with crushed tomatoes preserves.
Close, trim the bread crusts, and cut into triangles.

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