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Each summer, the best of the best in tennis come together for an all-out tournament in Wimbledon, UK. As you know, the Championships at Wimbledon are the world’s oldest and most prestigious tennis championship in the world. The start of Wimbledon according to some marks the official start of summer.

A well-known food at Wimbledon is strawberries and cream. When most Americans think of strawberries and cream, the cream is usually whipped. The English, however, take their strawberries with cream simply as-is. During each tournament, about 28kg (about 61lbs) strawberries are grown and consumed by spectators and sometimes the competitors! That’s about 2 million strawberries! Strawberries are in season and irresistible this time of year so try them with cream while you can!

You may or may not know this, but Robinson’s squash has been the official soft drink of Wimbledon since 1935. Their signature barley waters were created specially for Wimbledon in 1934 to help hydrate the players. Ever since then, people of all ages have enjoyed the fresh and fruity taste of Robinsons Squash. Try traditional orange and lemon barley water or go for plain squash. We’re not talking about the game of squash or the vegetable. Squash is another name for a juice that you dilute with water.

Here is some Wimbledon trivia. Test your guests if they are big fans of Wimbledon!

  • The type of strawberry used at Wimbledon is called the Elsanta strawberry. The Elsanta is considered one of the best strawberries for the summer.
  • The first Wimbledon championship was held in 1877 at the All England Croquet and Lawn Tennis Club. They were first televised on the BBC in 1937. To this date, it is the oldest tennis championship games.
  • Wimbledon is the only tennis tournament that plays on all-natural grass.
  • People from celebrities to royalty attend the Wimbledon tournament. When royalty like Queen Elizabeth or Duke and Duchess of Cambridge attend, they sit in a special section known as the Royal Box. Players used to bow or curtsy whenever they were in front of it but the tradition ended in 2003. They still do bow or curtsy whenever the Queen or Prince of Wales is in attendance.
  • The players must adhere to a strict dress code. They must wear all-white clothes and shoes along with their gear.

 

-CD

 

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(C) Julia Briggs- English Tea Store

We are coming to the end of the strawberry season now but you can use raspberries or in fact any fruit you want to top this delicious cheesecake.  Plus it is a no bake cheesecake so you can make it even if the weather is hot!

For the base you can either make one with a packet of digestive biscuits and some butter or you can use a ready made pie crust.  If you use a pie crust then you will need to melt about 4 oz of chocolate with about 2 oz unsalted butter and melt together before putting on the base of your pie crust.  I used

1 packet of digestive biscuits

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(c) Julia Briggs – English Tea Store

4 oz unsalted butter

Make the biscuits into a crumb, melt the butter and mix into this crumb then use to line an 8 inch springform tin, pressing it down with the back of a metal spoon.  Put the tin into the ‘fridge to chill.

Meanwhile:

Beat together 8 oz cream cheese,  1/2 cup of sugar, 1/2 cup of sour cream, 1 teaspoon of vanilla essence and 1 tub of either cool whip or a packet of instant whip with 1/2 cup of double cream.  When well mixed put this mixture on top of the biscuit crumb or pie crust and chill overnight.  Just before serving. wash, hull and halve some fresh strawberries or other fruit and place over the cheese mixture.  Melt about 4 oz of chocolate and drizzle this over the fruit, serve immediately.  The cheesecake will keep in a ‘fridge for a few days but once it is seen it will disappear rather quickly I am sure.

There are so many delightful ways to enjoy strawberries and whip cream, this recipe is sure to top that list. The wonderful honey notes in Golden needle black tea give the whip cream that certain je ne sais quoi. Place all that goodness in a chocolate cup and perfection is created.

Tea Strawberries and Cream in a Cocoa Cup (photo by Janet Sanchez, all rights reserved)

Tea Strawberries and Cream in a Cocoa Cup (photo by Janet Sanchez, all rights reserved)

3 plus 2 tbsp cups heavy cream
1 tbsp Golden needle black tea
1 tbsp water

Heat water to a boil then pour over the tea leaves. Allow the tea leaves to absorb most of the water. Add the plumbed leaves to the heavy cream. Allow it to steep in the fridge for 2-4 hours.

5 egg whites
¼ tsp cream of tartar

Beat with an electric mixer until the whites form soft peaks. Set aside.

8 oz semisweet chocolate pieces
2 tbsp tea cream

In double boiler or a small pot partially filled with water and a small metal bowl over the top place the chocolate over medium low heat. Allow it to melt then stir in the tea cream.

5 eggs yolks
1 cup sugar

Beat egg yolks ands sugar with an electric mixer until a pale golden color and thickened. Blend in the chocolate mixture until combined.

1 ½ cups flour
½ cup tea cream

Add in the flour and cream slowing just until blended. Once Blended add in about ½ cup of the whipped egg whites and blend to combine. Now fold in the rest of the egg whites taking care not to over mix. Using a greased muffin pan place the batter about 1/3 of the way up each cup. Place in a preheated 425°F oven for 6-8 minutes. Take another muffin pan and grease the underside of the pan. Yes, the underside. After 6-8 minutes the batter should have risen a little and should be partially cooked. Place the underside greased muffin pan on top and press down lightly. Just enough to cause the batter to rise up the side of each cup a little. Place it back into the oven and cook for another 6-10 minutes. Remove top pan then remove the cake cups from the bottom pan and let cool. Recipe makes 12 large cups or 24 small.

16 oz washed quartered strawberries
¾ cup powdered sugar
1 tsp pure vanilla extract

Beat the remaining tea cream, sugar and vanilla extract with an electric mixer to stiff peaks.

Place a few strawberries into the chocolate cup, place a dollop of tea whip cream on top and top with a few more strawberries. To make it a bit more decadent drizzle with chocolate sauce.

See more of Janet Sanchez’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

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© Online Stores, LLC, and The English Tea Store Blog, 2009-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, LLC., and The English Tea Store Blog with appropriate and specific direction to the original content.

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