Teatime Recipes for Mother’s Day

Teatime Recipes for Mother’s Day

Mother’s Day is a time to appreciate the women who brought us into the world, who raised us and who cared for us throughout our lives.

Moms take on so many important roles that they rarely get to be taken care of themselves, and a few simple acts can show your mom how much she means to you. Breakfast in bed is always a good standby, but we see no reason why our Mother’s Day gestures should end in the morning. Planning something like an afternoon tea, say, and serving our own homemade treats is another great opportunity to show our moms how much they are appreciated and loved. We all need to be reminded of this sometimes!

So, we came up with some delicious recipes for the perfect Mother’s Day afternoon tea. We really do believe in how important it is to take time to make something ourselves for the person that’s always worked so hard for us. By setting the table, serving our treats and spending some time devoted to our mothers, we can let them feel special, pampered and truly appreciated—it’s a meaningful tribute to the women who have always put us first.

Tea Sandwiches

Goat Cheese, Apple and Honey on Cinnamon Raisin Bread

Ingredients: Apple, honey, butter, goat cheese, salt, thinly sliced cinnamon raisin bread

Instructions: Peel and thinly slice your apple. Butter both pieces of bread and then spread the goat cheese on one of the pieces over the butter. Drizzle honey over the goat cheese and sprinkle a little salt. Evenly lay out the apples so that they are just slightly overlapping, and press the other piece of buttered bread (butter side down) on top. Cut off the crusts and cut your sandwich down the middle into two pieces—or, if you would like smaller portions, make another perpendicular cut to make four small tea sandwiches.

 

Goat Cheese and Watercress on Whole Wheat Bread

Ingredients: Watercress, goat cheese, salt, pepper, butter, thinly sliced whole wheat bread

Instructions: Butter both pieces of bread and then spread the goat cheese on one of the pieces over the butter. Salt and pepper the goat cheese, then lay the watercress evenly on top. Press the other buttered piece of bread (butter side down) on top of the watercress. Cut off the crusts and cut your sandwich down the middle into two pieces—or, if you would like smaller portions, make another perpendicular cut to make four small tea sandwiches.

 

Goat Cheese and Cucumber on Whole Wheat Bread

Ingredients: Cucumber, goat cheese, salt, pepper, butter, thinly sliced whole wheat or white bread

Instructions: Peel and thinly slice the cucumber. Butter both pieces of bread and then spread the goat cheese on one of the pieces over the butter. Salt and pepper the goat cheese, then evenly lay the cucumber slices on top so that they are slightly overlapping. Press the other buttered piece of bread (butter side down) onto the top of the cucumbers. Cut off the crusts and cut your sandwich down the middle into two pieces—or, if you would like smaller portions, make another perpendicular cut to make four small tea sandwiches.

Brahmin Teacake

Cake Ingredients

1 cup butter at room temperature

1 1/3 cups sugar

3 eggs

2 1/4 cups cake flour

1 1/2 teaspoons Steven Smith’s Brahmin Tea, finely ground

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 Brahmin Tea bag

 

Brahmin Buttercream Ingredients

3 cups powdered sugar

1/2 cup unsalted butter at room temperature

3 tablespoons of Brahmin Tea-infused milk (made while preparing the cake batter)

 

Instructions

Cake:

Preheat oven to 350°F, grease two 6-inch cake pans with butter and line the bottom with parchment.

In a small saucepan, steep the Brahmin Tea in the milk over medium heat until the milk comes to a soft boil. Remove the saucepan from the heat and steep another 5 minutes then set aside. Measure out 3 tablespoons of Brahmin Tea-infused milk and set aside for the buttercream.

In a stand mixer, combine the cream, butter and sugar. Add eggs one at a time.

In a separate bowl, combine flour, baking powder, finely ground Brahmin Tea and salt.

Add half of the dry ingredients to the butter and sugar mixture and mix slowly to combine. Slowly pour in the remaining milk and mix in the remaining dry ingredients until just combined.

Divide the batter evenly between the two cake pans and bake for 50 minutes, or until a toothpick put into the center of the cake comes out clean.

Allow cakes to cool completely and then cut the domed top off of each cake to create a flat-topped cylinder. Cut each cylinder in half horizontally to create two layers of cake, resulting in four layers total for the final cake.

Buttercream:

In a large bowl, cream the butter until it is pale and fluffy (if you don’t do this, your icing will come out lumpy). Add the powdered sugar one cup at a time, followed by the 3 tablespoons of Brahmin Tea-infused milk left over from making the cake. Mix until all of the ingredients are well incorporated.

To assemble the cake:

Place the first layer down and spread an even ½ inch layer of Brahmin buttercream on top. Place the second layer of cake on top of your ½ inch layer of buttercream, making sure that the edges line up and the cake remains centered. Add another ½ inch layer of buttercream, followed by the third layer of cake. Add the final ½ inch layer of buttercream and place the final layer of cake on top. Make sure the cake is straight, then put the cake into the refrigerator for 20 minutes so that the icing can cool slightly and solidify. This will keep your cake centered when you go back to add the crumb coat.

After 20 minutes in the refrigerator, take the cake out and add a thin layer of icing over the entire surface of the cake. Place the cake back into the refrigerator for another 10 minutes to let that layer solidify. This will keep any crumbs from breaking off and ruining your final layer of lovely creamy icing.

Use the remaining icing to make a ¼ inch layer of icing over your entire cake. If you have remaining icing, you can use it to create decorations on your special Mother’s Day teacake. We put a gorgeous peony on our cake to really make it a lovely centerpiece for the tea table.

Happy Mother’s Day!

 

Honoring Our Moms

Lisa Colby Honors Her Mom

“I was lucky to have exposure to the arts throughout my life because my parents fostered this in their three daughters. My parents met in art school after World War II. My mother, Joy Hakanson Colby, dedicated her life to writing about art. She was the art critic for the Detroit News from 1946 until 2006.  As a child, I would sometimes accompany her to studio visits with artists as well as frequent visits to the Detroit Institute of Art, where I would spend hours looking at everything from ancient to contemporary art. I am truly thankful to have had a mother who inspired me to be creative and not be hesitant to pursue a career in the arts.” – Lisa Colby

Dubhe Carreño Celebrates Motherhood

“Around 3:30 pm I get a visit from my son Julian on his bicycle and we get to ride together around the parking lot for a few minutes and he gets to “help me” make some work. It is the highlight of my day!” – Dubhe Carreño

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