Autumnal Afternoon and High Tea Menus
Everyone has a favorite time of year, and in the Northeast, mine is autumn. When the air cools and the leaves turn vibrant colors, the season’s harvest, combined with warming spices, invites a menu perfect for afternoon tea, either formal or more country-style, or a high tea at the end of the day for supper. Even better for those who have a fireplace to put a few logs on to sit by a warm fire, read a good book and enjoy the repast.
Beef Stew ©Ellen Easton
INGREDIENTS: 1 Lb. Beef Cubes| 1 to 2 TBLS Olive Oil|1 tsp. Reva’s seasoning mix* (*2.5 TBS each of onion and garlic powder, 1 tsp each of salt and pepper. Mix together. Keep in a jar. Shake when ready to use) |ground cinnamon| Herbs de Provençe| fresh Tarragon , Sage, Thyme| Red (or white) wine| diced fresh or frozen package of mixed vegetables| fresh or frozen packages of diced carrots, onions and celery | 1 can, 28 Oz. of fire roasted crushed Tomatoes~ I use Mur Glen.
PREPARATION: Pre Heat oven to 350° F. Place beef cubes into a large bowl. Lightly toss with a thin coating of olive oil. Dust with seasoning mix, cinnamon, herbs de Provençe. Toss together to coat the meat. . Place into a glass or Pyrex dish set into the oven. Roast the meat until tender. Cooking time will vary depending on the thickness of the meat. Check at 15 minutes and five minute intervals thereafter. Prep a large, heavy bottom pot coated with 1 Tablespoon of olive oil. Remove beef cubes with juices into the pot. Add crushed tomatoes, mixed vegetables, and additional vegetables. Stir all together. Add one cup of red wine. Stir all together. Add more herbs de Provençe and or seasoning mix to taste. Add a few sprigs of fresh tarragon, sage and thyme into the pot. Cover and simmer over a low heat until meat is very tender and vegetables are cooked. Approximately 20 minutes. Stir occasionally. Turn off heat and allow to sit 10-15 minutes. Serve inside a puff pastry shell or with pie crust toppers, or bread of choice to soak up the gravy. Serve with noodles or mashed potatoes. May be served immediately or stored in an airtight container in the refrigerator for four days or in the freezer for four months. It tastes even better if reheated the next day. Can also be cut into small pieces once cooked to add into the same stew recipe with added bone broth to make a soup.
Flavored Pie Crust Toppers. Thaw frozen pie crust in a large bowl. Add ground seasoning of choice- cardamom, cinnamon, sage, etc. Mix together. Chill dough in refrigerator ten minutes. Roll out ¼ to ½ inch thick. Cut out shape with cookie cutter of choice. Brush top with milk. Place shape on parchment paper on a cookie sheet and bake in 400-degree F oven until golden brown. Remove and allow to cool.
Additional Menu and Recipe Links:
https://www.thethreetomatoes.com/autumn-afternoon-tea-menu
https://www.thethreetomatoes.com/autumn-luncheon-menu
https://www.thethreetomatoes.com/soups-for-the-season
https://www.thethreetomatoes.com/afternoon-tea-biscuits-cheese-straws-and-scones
https://www.thethreetomatoes.com/maple-treats
https://www.thethreetomatoes.com/pears-pears-pears
Copyright ©Ellen Easton. All Rights Reserved. All text and photographs protected under U.S. copyright law and may not be used in AI. Note: AI related posts attributed to Ellen Easton are often inaccurate.
To help others with food assistance see link: feedingamerica.org
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
