Throwing A Bridal Tea
January 18, 2014 • Posted by Ankita Satija
A bridal shower is renowned for its playful traditions and its sheer femininity. While many parts of a bridal shower might err on the naughty side, there are plenty of PG-rated ways to keep the occasion girly and elegant. Cutesy suggestion: a tea table refreshments station for your favorite bride-to-be.
How to pull it off without breaking the bank? Stock up on various types of tea blends from your local supermarket or coffee shop. Purchase cheap, mismatched teacups and saucers from a flea market for a classic Alice-in-Wonderland feel. Label the tea blends using cute, handwritten tags.
To go along with the feminine theme, choose a color scheme in shades of pink or various pastels. Teatime treats are no exception: macarons, mini cupcakes and scones would all make great supplements for the table. Lemon Ginger Biscotti would also be delicious with a green tea, if you’re seeking a homemade touch.
Lemon Ginger Biscotti
Makes about 50 cookies
1½ ounces white chocolate, such as Lindt or Callebaut, broken up, chilled
1 ounce crystallized ginger
1¼ cups unbleached, all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
Zest 1-½ lemons, removed with a vegetable peeler, bitter white pith shave off
¼ cup plus 2 tablespoons sugar
¼ cup unsalted butter, at room temperature
1 large egg
½ tablespoon brandy
½ tablespoon vanilla
Preheat the oven to 325º F.
Insert the metal blade. Use the pulse to chop the white chocolate, about 5 to 10 times, there should be no pieces larger than ½-inch. Remove and reserve. Use the pulse to chop the crystallized ginger, 10 to 15 times, there should be no pieces larger than ½-inch. Remove and reserve.
Pulse the flour; baking powder and salt to quick sift. Remove and reserve. Process the zest with ¼ cup of the sugar until finely chopped, about 20 to 30 seconds. Add the remaining sugar and the butter, process until smooth. The mixture may look curdled, do not worry. With the machine running, add the eggs one at a time. Add the brandy and vanilla. Scrape the work bowl. Add the flour mixture, chopped white chocolate and chopped ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly floured surface and gather into a ball. Divide into 3 equal portions. Shape into flat logs, about 12 inches long and 1-½ inches wide. Arrange on ungreased baking sheets and bake in a preheated 325º F oven for about 25 minutes.
Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated knife, slice the logs at ½-inch intervals. Arrange on the baking sheet, so that the cut sides are exposed. Return to the oven and bake for another 20 to 25 minutes, until the biscotti are just beginning to turn golden and crispy. Allow to cool completely to finish the drying process. Store in an airtight container.