Title: Alice's Tea Cup
Author: Haley and Lauren Fox
229 pages; Hardcover $24.00 US/$32.00 CAN
Publisher: William Morrow, NY NY 2010
Reviewed by, Chef John Vyhnanek, March, 2011
Alice's Tea Cup is a NYC Upper East Side tea
cafe serving many varieties of tea, famous scones and tea bread,
snacks and sandwiches. A second and third location were added in
the city not too long ago. Now you can share in the excitement
that others have found while eating there. The New book Alice's
Tea Cup features all the recipes they use and more! Everything
from Buttermilk scones to Green Goddess Soup fill the pages of
the book with freshness. There are several nice pictures of food
including the eye popping Betin's Wonderland cake.
on proper tea service and enjoyment are nestled in the last
chapter. Do you know how to throw a tea party? Well read on and
you will get some good recommendations and ideas. Do you need
menu pairing ideas or want to know about tea dyeing? It's all in
the back of the book along with a resource section so you can
find the tea, ingredients and even party favors.
pumpkin scones with caramel glaze are the most served item and
have won rave reviews, so it was a must-try recipe. Pretty easy
to make and taking about an hour to accomplish, they were
over-the-top good! I don't see how anyone can finish a whole one
and feel normal afterwards, the sugary sweetness put me in la-la
land for an hour or so! The same could be said for the molten
chocolate cake, "Warm Soft Chocolate Cake" as it's called in the
book. This dessert has been a big hit in restaurants for the
past decade with its rich chocolate almost soufflé-like cakey
shell; the cake exudes a molten flow of warm chocolate once it’s
cut into. This was delicious and top notch!
This is a
great book for the home pasty chef and baker. The recipes are
very good and the book is fun to look at, enjoy!
Soft Chocolate Cake
(1/2 cup) salted butter
4 ounces bittersweet chocolate,
pistoles or morsels
2 whole eggs
2 egg yolks
1 tablespoon all-purpose flour, plus more for dusting
Optional garnishes/serving ideas:
creme anglaise whipped cream and berries, vanilla (or your
favorite) ice cream
We created this little warm explosion of oozy
chocolate goodness because we're chocolate fanatics and insisted
on having a rich, chocolatey dessert on our menu to complement
some of our fuller-bodied black teas and dessert blends. Mission
accomplished! A few tea suggestions: Phoenix Dessert Blend
(black tea flavored with honey, caramel, and vanilla), Symphony
(black tea flavored with chocolate and strawberries), or a
straight, rich Assam, such as Sessa.
1. Preheat the oven to 350°F. Spray four
individual 4-ounce aluminum baking cups (not cupcake liners)
with cooking spray or coat them with butter. Then dust them with
flour. (This will help the cakes slide right out.)
a medium glass bowl, melt the butter and chocolate in a
microwave oven or in a water bath or double boiler. Mix
thoroughly until you have a shiny chocolate sauce.
a large bowl, use a mixer to beat the eggs, egg yolks, and sugar
until thick. Add the chocolate/butter mixture and beat until
thick. With the mixer running, add the 1 tablespoon flour.
4. Divide the mixture evenly among the prepared baking cups,
and bake for 11 minutes. Watch the time carefully!
Turn each container upside down onto the center of a serving
plate, and slowly lift and slightly shake the aluminum cup so
that the cake slides out upside down. Serve with the garnish of
NOTE: You can prepare these ahead of time to
bake later. Cover the filled baking cups and refrigerate for up
to 3 days. Then bake the chilled cups for 13 minutes.