Inn-to-Tea

The Terrace Suite

January 2010

What a wonderful way to head into the new year!  The Terrace Avenue Inn enjoyed celebrating 4 weddings with 4 couples!  We enjoyed each and everyone of them – and would love to share a little bit of their reviews of The Terrace Avenue Inn.  The cherished comments below are only a small picture of the blessings each of these honeymooning e couples were to us – and how we have been richly blessed by so many of our guests.

1/1/2010  Mathew and Caitlin

Married on Dec. 30th – the couple shared a cherished wedding ceremony with their closest family and best friends.  Creative and unique to only them – their wedding was a woodsy theme with their reception at the Islamorada Fish Company inside of Bass Pro including a well received hot cocoa bar!

“Thank you so much for making our stay so accommodating and fun!  We wanted a low key, relaxing honeymoon and got just that.  The food was great, the tea was wonderful, the bed was comfy, and the whirlpool was excellent!  We look forward to coming here for anniversaries and when we just need to get away.  The Terrace Avenue Inn was the perfect alternative to flying out to a cookie-cutter resort with honeymoon package that leaves a couple feeling more stressed than relaxed.”    Matthew and Caitlin

1/6/2010 Christopher and Ingrid

Beating the weather was a feat for them!  The morning of their wedding it was -21 degrees Fahrenheit!  Married by Ingrid’s father who is a pastor with the greeting and invocation by Ingrid’s grandfather who is also a pastor – the couple carefully planned a treasured evening wedding complete with a dessert/fruit/cheese reception and 7 piece jazz band.

“While most newly-married couples elect to stay at a mediocre “honeymoon suite” in a cheap off-the-interstate motel, Ingrid and I are both so grateful that we chose to stay in authentic luxury.   We will be sure to return when we can.  May God bless you as you have been a true blessing to us!  Thanks for introducing us to some fantastic new teas!”  Christopher and Ingrid

1/11/10   Tracy and Jonathan

High school sweethearts and currently juniors attending Southwest Baptist University, Jonathan and Tracy are a delight to the Lord.  Their future is to “serve the Lord where ever He leads them”.   Jonathan will graduate with a degree to work in Youth Ministry and Tracy will graduate with a degree in Art Education.

“Thank you so much for making our honeymoon absolutely amazing!  The whole suite is gorgeous and the bed is so luxurious!  Breakfast has been delicious every morning – my husband and I LOVE the tea.  A wonderful start to each day here.  Thank you again for being a part of such a memorable time our lives.  We hope to visit you again!”  Tracy and Jonathan

1/26/08 Kayla and Zach

Our very very first honeymooners! And my niece so I just had to share them!

Although, we have had several between we thank you all for staying with us at The Terrace Avenue Inn!

Gift Certificates are a wonderful wedding gift!  Remember us for your next wedding  -

Happy Valentine’s Day!!

Selena, Brenda, and Sarah

Matcha is an 800 year old, shade grown Japanese green tea. Made exclusively from the tips of the youngest tea plants. Ground into a fine vibrant-green powder. It is used for a delicious ingredient in recipes but is a delicious and extremely healthy drink. One of the highest natural antioxidant levels of any food on the planet!

Matcha Cookies

Subtly sweet shortbread cookie with a very pretty color!

• 1/2 lb unsalted butter, softened
• 1/2 cup sugar
• 2 cups all-purpose flour
• 2 teaspoons matcha powder
• 1 teaspoon Grand Marnier
• 1/2 teaspoon Oriental five Spices (blend of cinnamon, anise, ginger, nutmeg, and cloves)
• 1/4 teaspoon salt

In large bowl of an electric mixer, cream together softened butter and sugar until smooth. Add flour, matcha, 5-spice powder, salt and Grand Marnier. Blend on low until mixture just pulls together. Roll out thinly (1/8″ thick”) on parchment paper, place on sheet pan and chill for 20 minutes. With a sharp knife, cut into leaf shapes. (you may use a bay leaf about 2 1/4″ long as template)

Transfer shortbread to parchment lined or oiled sheet pan. Score a center vein into the ‘tea leaf’ very lightly. Bake at 300 degrees F until the cookies take on a dry powdery look. About 15 minutes. Let cool on a wire rack.

Makes 72 cookies. Recipe from Tea a Magazine Summer 2008

Interesting facts about Matcha

1. 70x the antioxidants of orange juice
2. 10x the nutrients of regular green tea
3. 8x the beta carotene of spinach

Just to name a few of the benefits:

• Raises energy
• Helps antibiotic and anti-viral activity
• Calms nerves
• Improves mental alertness
• Helps boost metabolism
• Helps maintain healthy cholesterol levels
• Supports strong immunity and healthy tissue
• Helps stabilize healthy blood sugar levels

Matcha and accessories are available at www.annateashop.com

A perfect Christmas Treat!!!

Butter Pecan Tartlets

• 1 3/4 cups all-purpose flour
  

  Butter Pecan Tartlets

• 1/2 cup butter softend
• 1/2 cup sugar
• 1 egg
• 1 teaspoon almond extract

Filling:

• 1 cup confectioners’ sugar
• 1/2 cup butter
• 1/3 cup dark corn syrup
• 1 cup chopped pecans
• 36 pecan halves

Preheat oven to 400 degrees.  In a large bowl, combine all tart shells ingredients.  Beat at medium speed, scraping bowl often, untkl mixture resembles coarse crumbles.

Press 1 tablespoon mixture into each cup of mini muffin pasn to form 36 (1 3/4 to 2 inch) shells. Bake for 7-10 minutes or until very lightly browned.  Remove from oven.  Reduce oven temperature to 350 degrees.

In a 2-quart saucepan, combine all filling ingredients except chopped pecans and pecan halves.  Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4-5 minutes) Remove from heat; stir in chopped pecans.

Spoon filling into baked shells, top each with pecan half.  Bake for 5 minutes.  Cool 20 minutes; remove from pans.

Makes 3 dozen tartlets.

Recipe from Southern Lady magazine November/December 2007.

Celtic Holly Cross by Christopher Radko

Happy Advent!!

As I am planning to spend the week preparing for a December cookie walk I was reminded of this fantastic recipe from our St. Patty’s Day tea last March.   You probably have the ingredients in your kitchen right now!

A delicious tea cookie – very rich and very, simple to make.

Irish Potato Cookies

• 1 lb butter
• 1 cup sugar
• 3 cups all-purpose flour
• 1 1/4 teaspoon vanilla
• 1 1/2 cups crushed potato chips
• powdered sugar

Preheat oven to 325 F.  Cream butter and sugar together with a mixer.  Add flour and vanilla.  Using your hands, blend in crushed potato chips.  Place heaping teaspoons of dough on a cookie sheet.  Bake for 12 minutes or until a light golden brown.  Refrigerate the cookies but do not freeze.  Dust with powdered sugar just before serving.  Makes 3 dozen cookies.

From:  A Year of Teas at the Elmwood Inn by Shelley and Bruce Richardson

Merry Christmas times are here!

We hope you are enjoying preparing for the CHRISTmas season!  Here is a wonderful flavored butter recipe.  This is a yummy butter served on Brenda’s Signature Scones.  Her mix is now available at Anna Marie’s Teas & The Terrace Avenue Inn.  Call in or stop by for an and order!  816-792-8777

Maple Butter

1/2  cup salted butter

1/4 cup pure maple syrup

Cream butter and maple syrup together.  Enjoy on scones, pancakes, waffles & more.  Can be stored in the refrigerator for up to 5 days.  

• Plan breakfast for Christmas Morning!
  
• Brenda’s Signature Scones & Maple Butter
  
• With a  steaming pot of TEA!

Enjoy a cup of tea today –

Brenda, Selena, and Sarah

Anna Marie's Teas presents a Gingerbread Tea and Tour

Greetings Tea Friends,

Activities are whirling around here at the Inn.  Brenda is crafting the Gingerbread Tea and Tour Menu, planning the decorating (she practically covers every square inch!) ornaments and carolers are shipping out, and website Christmas orders have begun to filter in!

Today I wanted to pass on a delicious recipe that we served at the  Tea at Twilight.  Although we gave it a funny name that involved “Green Claws” this recipe is enjoyed any time.  A great dessert or sweet appetizer.

Beth’s Toffee Dip

• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 tsp vanilla
• 1 block of cream cheese
• 1 bag toffee bits (good with or without chocolate coating)
• plenty of granny smith apples for dipping

Stir together all ingredients except for toffee bits.  Add in toffee bits in just before serving.  The crunchy toffee gives makes this recipe a fresh new hit.  We do warn you – when you make this recipe it is at your own risk.  It takes enormous will power to leave it alone!!

Serving Suggestion: For a full rounded dessert treat – try serving this with our Caramel Tea.  This tea is very rich full bodied tea – one that even coffee lovers compliment.  Not too sweet but reminiscent of English Toffee.

Good luck on your Holiday Menus!  Be sure to email or give us a call  if you would like Tea suggestions to pair with your Holiday fare.  selena@annateashop.com or 816-792-8777

Selena, Brenda, and Sarah

www.annateashop.com

Twilight Tea Server!

Happy Halloween to all!

Please enjoy the delicious “Black and Blue” Tea Sandwich Recipe.  The party was delightful – and it was most enjoyable for us to see everyone’s costumes.

Thank you to Brian for leading the Fairview Cemetery Crawl this year!

Black and Blue Tea Sandwiches

• 1/3 cup crumbled feta cheese
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 lb. deli sliced roast beef
• 1 bunch of watercress
• 6 slices of whole wheat bread
• 6 slices of white bread

Stir together crumbled feta cheese, mayo, and lemon juice.  Spread the mixture on wheat bread slices.  Add watercress and roast beef. Place white bread on top.  (we put a thin layer of mayo on white to keep moist).  Cut off crusts and slice into quarters diagonally.

The Real Crew drinking our Tea Brew!

Our favorite Haywire Hares

Let the parade begin!

What an exciting weekend we have had!  Last Saturday was the Liberty Fall Festival.  As you can see from the picture we entered Anna Marie’s Teas and Inn into the annual parade!  What a ball and quite a bit of pomping work!  A special Thank you to Kathy Chelton for your professional float building advice and Adam Garton for his truck!

Reflecting back on our Russian Tea Experience last August – I know several of you requested the dessert recipe “Strawberries with Whipped Sour Cream”.  It is so light and tasty and one of the easiest to make.

Strawberries with Whipped Sour Cream

• 3 cups strawberries sprinkled with sugar (other fruit is good, too)
• 2 cups sour cream
• 1 cup powdered sugar

Whip sour cream with powdered sugar.  Cut fruit and arrange in serving bowl.  Spoon whipped sour cream over the fruit.  We used single serving shallow bowls set on a dessert plate.   Enjoy!

Do hope you enjoy attending our teas as much as we enjoy hosting them!  Please visit us again -

From my kitchen to yours,

Brenda

Thank you Adam for the use of your truck!

We truly thank the men and the kids in our family for always helping us on our Tea Adventures!

Thanks to Pat, Nick, Dad, Mitch, and Haden

Good Job Guys!

A fruity cup of Russian Black Tea

August 22 was our Anna Marie’s Queen’s Tea.  This year we focused on a few interesting Russian customs and feasted on some delicious Russian recipes.  Oh, it was so much fun for me to plan this tea party!  I researched ideas through cook books suggested by Natalie from Russian Arts in Crown Center.  Natalie was unable to join us for tea that day in preparation for leaving for Russia but we hope she join us for our Russian Easter Celebration April 1010.

Borscht Soup

There are several variations to Borscht Soup.  Just adjust the recipe to your family’s tastes.  I am looking forward to enjoying this recipe again on a cold winter night with  a hearty slice of dark bread!

• 1/2 stick of butter
• 1 medium finely chopped onion
• 2 large red beets, peeled and coarsely grated
• 2 large carrots, peeled coarsely grated
• 3 tablespoons vinegar
• 8 oz. thinly sliced white cabbage without leaves or core
• 1 medium potato peeled coarsely grated
• 1/4 cup finely chopped green pepper
• shredded beef to taste
• 8 cups of beef stock
• 1 1/2 cup V-8 juice
• 2 tablespoons lemon juice
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh parsley
• salt and cayenne pepper
• sour cream

Melt butter in stock pot, saute onion for three minutes, add beets, carrots & vinegar – saute 5 minutes, add cabbage saute 5 minutes, add potatoe & green pepper – saute for 2 minutes.  Add 8 cups of beef stock, V-8 juice, and shredded beef.   Simmer for 1 hour stirring occasionally.  Just before serving add lemon juice, dill and parsley.  Salt and pepper to taste.  Add a dollop of sour cream before serving.

Aloha and Tea Greetings!

Before summer closes on its final swing – there is still time to enjoy ourselves!  Maybe it is too hot for you to enjoy a soothing cup of tea shared with friends?  Yet, tea comes to the heat rescue.   Here are a few Icy Tea recipes and ideas perfect for that last summer gathering!

Toasted Coconut Iced Green Tea

Anna Marie's Genmaicha

Very sophisticated iced tea with a slightly tropical twist. One of our Japanese teas, Genmaicha is blended with toasted rice and popcorn kernals. The toasted rice is a warm flavor complimenting the rich coconut.

1. Brew 4 Cups Genmaicha Tea and chill
2. One 10-ounce can frozen pina colada coctail mix (non-alcoholic)
3. Ice cubes
4. Fresh pineapple wedges for garnish

Pour the Genmaicha tea and pina colada mix into a pitcher.  Stir until thawed.  Garnish each glass with a pineapple wedge and serve immediately.  Serves 2-4.   Recipe found in Green Tea by Mary Lou Heiss pg. 53

Tea and Fruit Smoothies

Smoothies made with any of the green teas are perfect for breakfast or an afternoon pick-me-up.  We suggest green tea because of the health benefits and light vegetable flavor.

Smoothie Recipe:

1. Brew 1/2-1 cup of strong green tea and chill.
2. 1 cup of plain yogurt
3. Fruit of choice
4. 4 ice cubes

Blend all ingredients until smooth.  Serve with a fresh mint leaf from the garden!  All the fruits are delicious – peaches, pears, watermelon, apricots, raspberries, blueberries.  To dress up this drink add any or all of the following:

• small ripe banana
• 1/4 cup chocolate syrup
• 1/4 teaspoon vanilla
• Need it a little sweeter?  Add honey to taste.

Tea Lattes

Hot or iced these simple ingredients really fill out the flavored teas.  To make a stronger brew add a little more tea while brewing.  Don’t increase your brewing time as this will make the brew bitter.

A tea latte starts with your choice of any delicious flavored Black Tea, Green Tea, or Rooibos.  Pour over ice or enjoy the latte hot.  Simply add any of the following to your taste:

• Evaporated Milk
• Milk
• Half and Half
• Soy Milk
• Honey or Sugar

Fancy Iced Tea

Last but not least – don’t forget about the simple recipe of just ‘brewing tea and pouring over ice’.  So easy, simple and any of our premium flavored teas will compliment your foods.  Some of our all time favorites:

• Iced Chocolate Mint
• Iced Rasberry Black
• Iced Palazzo
• Iced Strawberry and Cream Green

Enjoy the last few summer weeks!  We are looking forward to our Fall Teas already!  Apple Affair, Halloween Tea, and Frost on the Pumpkin!

Aloha!

Selena and Brenda