Cream Teas & Coffee

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Afternoon tea?  Morning brunch?  A dance in the rose garden?
 

Selected Dances

(click for more food folklore and background information)

Fond of cheesecake? Do you prefer New York Style, Pennsylvania Dutch Style, Country Style (Buttermilk), or the mid-century modern flavours of the Unbaked Cheesecake? Some people, though they may like both cheese and cake, are repulsed by the dessert solely because its name inspires a revulsion from strong mental associations with the two separate foods in combination. These individuals are clearly the exception as cheesecake has been loved for centuries - so much so that the term "cheesecake," in connection with a beautiful woman has origins back to 1660! Verse published in 1662, after the death of Oliver Cromwell (whom it is supposed, did not care for such desserts), in Poems and Songs Relating to the Late Times, was used to regret the occasion of Cromwell driving certain ladies (of questionable repute) out of the town: "But ah! It goes against our hearts, To lose our cheesecake and our tarts." 🍰

A Piece of Cake

Cheesecake Day

There are few cakes that carry a warning with them, but Eccles Cakes are one of them! Eccles Cakes recently received notoriety for several incidents involving fires resulting from heating them in the microwave. The prevailing theory is that the Demerara sugar used for decoration heats and ignites! Be careful out there!

Golden Eccles Cakes

Cake Day

A staple of a British breakfast, English and Scottish migrants took marmalade with them to Canada with them, where it remains popular to this day. Americans, on the other hand, are less enthused by it perhaps because sweet oranges, rather than the more bitter Sevilles, are readily available.

Marmalade Sandwich

Marmalade Awards

Shortbread was an expensive luxury in times past and for ordinary people, usually reserved for special occasions such as weddings, Christmas and New Year celebrations. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home! Although shortbread fingers and petticoat tails are the most common baking shapes, Walker's Shortbread, one of the most easily recognizable brands, sometimes creates special edition shapes, such as camels!

Petticoat Tails

Shortbread Day

Switzerland is particularly renowned for its chocolate, especially its milk chocolate. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri NestlΓ©, who was Peter's neighbour in Vevey. A few years after in 1879, Rodolphe Lindt perfected the conching machine (a special chocolate polisher, mixer and agitator which improves the quality, texture, and flavor) after a happy accident which left one of his mixing machine on overnight, yielding a flavorful smooth mixture which ultimately allowed chocolate to be utilized in confectionery, rather than just as a gritty hot beverage flavouring. Prior to that, the gritty solid chocolate was not popular!

Swiss Chocolate

World Chocolate Day

Fireflies, which are not flies but beetles, produce flashes of light in order to communicate with each other and to attract mates. They produce a cold light through a chemical reaction known as bioluminescence. Adult fireflies aren’t the only ones that glow. In some species, the larvae and even the eggs emit light. Each species has its own unique flashing pattern, but only two places in the world have synchronous flashing (called "simultaneous bioluminescence"), where the fireflies flash in unison - southeast Asia and the Great Smoky Mountains National Park in Tennessee. The color of light emitted by the luceferin molecule in fireflies can range from red to yellow to green. But for just two to four weeks a year, "Blue Ghost" fireflies make an appearance around Asheville, North Carolina. Their bluish light is actually a green, but perceived as blue because of the tendency for the peak luminance sensitivity of the eye to shift toward the blue end of the color spectrum at low illumination levels as part of dark adaptation. Flash! Flash!

The Lightnin' Bug

Firefly Day

The Nut Loaf

Nutting Day

Afternoon tea, a light meal composed of three course offerings of tea sandwiches and savories, followed by scones with clotted cream and jam, and ending with sweet pastries, is the heartier version of a Cream Tea, with just the tea and scones course. Afternoon tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would become hungry around four o'clock in the afternoon. The evening meal in her household was served fashionably late at eight o'clock, thus leaving a long period of time between lunch and dinner. The Duchess asked that a tray of tea, bread and butter and cake be brought to her room during the late afternoon. This became a habit of hers and she began inviting friends to join her. The afternoon pause for tea became a fashionable social event and by the 1880’s upper-class and society women would change into long gowns, gloves and hats for their afternoon tea and delicious gossip which was usually served in the drawing room between four and five o’clock, often on elegant low-backed chairs (leading to its other name, low tea). It's always time for tea!

Cream Tea

Cream Tea Day

Many have a traditional family or favorite shortbread recipe with classic ingredients that never fail to please. Interesting artisan recipes may include chai, rosemary, lemon, chocolate, etc ... , expected flavours compatible with a sweet biscuit. However, one of the more surprising shortbread trends is adding the flavour of Katsuobushi, a smoked, aged and dried skipjack tuna, which gives an unusual umami character.Many have a traditional family or favorite shortbread recipe with classic ingredients that never fail to please. Modern artisan recipes may include trendy flavors of chai, rosemary, lemon, or chocolate, flavours compatible with a sweet biscuit. However, one of the more surprising shortbread trends is adding the flavour of Katsuobushi, a smoked, aged and dried skipjack tuna, for an unusual umami character!

Helen's Shortbread

Shortbread Day

Truffles originated in France in 1895 or 1920, depending on various sources, as a ball of chocolate ganache dusted with cocoa and was given the name truffle for their resemblance to the dark and rumpled prized mushrooms of the same name. Besides the classic French truffle, there are now regional variations such as Swiss truffles, European truffles, American Truffles, California Truffles, and even Cannabis truffles! But mint is always nice!

Mint Truffles

Chocolate Mint Day

Regardless of shape, some traditional Scottish variations on shortbread are Pitcaithly Bannock (made with almonds, caraway seeds, crystallized orange) and Yetholm Bannock (which includes chopped ginger)!

Shortbread Fingers

Shortbread Day

In early 19th century Britain and Ireland, poor women who drank tea were considered as irresponsible and morally debased as whisky or gin drinkers! Women who drank tea wasted their time and money, it was said, drawing them away from their duty to care for their husbands and home. Pamphlets were even distributed to working and middle class households lambasting tea drinking as a luxury poor women could not afford and which could even cause addiction, illicit longing and revolutionary sympathies! Have a cuppa!

Tea Time

Cream Tea Day

A staple of a British breakfast, English and Scottish migrants took marmalade with them to Canada with them, where it remains popular to this day. Americans, on the other hand, are less enthused by it perhaps because sweet oranges, rather than the more bitter Sevilles, are readily available.

The Marmalade Maker

Marmalade Awards

Do you dunk your doughnuts? Doughnuts have a disputed origin with several countries as claimants for being the first to note this delicious treat. One of the earliest known recorded usage of the term in literature dates to American author Washington Irving's "History of New York" in which he described "balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks." By the 1933 Chicago World’s Fair - which was billed as "A Century of Progress" - doughnuts, now with the characteristic hole, were given the lofty title of "Hit Food of the Century of Progress," because they were fresh and the automated machines made them quickly. They could be cheaply produced and became a staple of the working class during the Depression.

Doughnuts Reel

Doughnut Day

Unlike apple pie (the first recipe of which hails from Chaucer-era England) , Key Lime Pie is a uniquely American dessert. This pie is considered the official pie of the Florida Key (although ironically, the majority of Key Lime trees introduced by the Spanish in the 1500s were wiped out during the hurricane of 1926 and replaced by Persian Limes)! At any rate, recipes for Key Lime Pie were not recorded until the 1930s. At this time, fresh milk, refrigeration, and ice where not available in the Keys until the arrival of tank trucks with the opening of the Overseas Highway in 1930. Because of this lack of milk, local cooks relied on canned sweetened condensed milk, a key ingredient which makes this pie so smooth and delicious. Recipe included: Key Lime Bars!

Key Lime Pie

Key Lime Pie Day

Alexandre Viard, chef to Louis XVI and Napoleon, first described this dessert, later referred to as "mousse au chocolat" in the 1820 edition of his culinary encyclopedia, Le Cuisinier Royal. But the popularity of this tasty chocolate dessert really began to surge when the French artist Henri de Toulouse-Lautrec (1864-1901), who was also known for his culinary skills, came up with a recipe he first named β€œmayonnaise au chocolat.” Peter Hastings' actual recipe included!

Peter Hastings' Chocolate Mousse

Chocolate Mousse Day

Fooled you! The classic puree of fruit and custard, the fruit fool (whether it be strawberry, gooseberry, raspberry, rhubarb, or blackberry) has nothing in particular to do with April Fool's Day! And although food historians do not agree on the origin of its name, fool/foole is first mentioned as a dessert in 1598 with recipes beginning to appear in cookery books by the mid 17th century. There are even two classic fruitless fools dating from the 17th and 18th centuries - the Norfolk Fool and the Westminster Fool (which have the addition of cake, similar to trifles, with and without the addition of sack sherry). Regardless of ingredients, these are fools to suffer gladly. Be a dancing fool today! Recipes included!

Strawberry Fool

April Fool's Day

The Auld Blether

Cream Tea Day

Do you like muffins with your tea? In the United States, muffins are similar to cupcakes and are available in sweet and savoury varieties. While in the UK, a muffin (referred to as an English muffin elsewhere) is a type of yeast-leavened bread and cooked in a griddle and flipped, resulting in the flattened shape. Other muffin-like variations such as crumpets (griddle cooked on one side from a simple batter with no yeast) are equally delicious and join the group of tea-time treats whose names also figure prominently as terms of endearment or even cheeky admiration!

The Muffin Lady

Muffin Day

Afternoon Tea, Coffee, Dainties & Small Bites Index of Dances

(click for dance description or cribs)

Jan    Feb    Mar    Apr    May    Jun    Jul    Aug    Sep    Oct    Nov    Dec

The majority of dance descriptions referenced on this site have been taken from the

 

Scottish Country Dancing Dictionary or the

Scottish Country Dancing Database 

 

Snapshots of dance descriptions are provided as an overview only.  As updates may have occurred, please click the dance description to be forwarded to a printable dance description or one of the official reference sources.

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