Tag: Afternoon Tea

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Easy Chia Seed Jam

I’m a big fan of easy recipes so when I tell you that this is easy, I mean it! You can make some delicious fruity jam in 10 minutes or less (not including cooling time). And if berries aren’t in season where you are, have no fear because frozen works just as well! I make this year round and it goes great on scones, English muffins, paired with your favourite nut butter, or just on a spoon. After all, if you’re setting the table for afternoon tea – you’re going to have some jam to go with those Lemon & Cranberry or Pumpkin Spice Scones, right?

My Easy Chia Seed Jam is lower in sugar than traditional jams, which makes it also friendly for those looking to cut down on sugar – plus all those chia seeds are an added boost of omega-3 fatty acids, fibre, iron and calcium! If you’ve ever made a chia pudding before, you’ll know that chia seeds thicken things up! That’s what makes this jam more jam-like than fruit juice – give it a bit of time to work, and it’ll thicken up!

Easy Chia Seed Jam – Makes 1½ cups

2 cups berries (fresh or frozen)¹
2 tablespoons chia seeds
2 tablespoons sweetener²

¹ I used a frozen berry mix for the Easy Chia Seed Jam featured in the photos (strawberry, blueberry, blackberry, and raspberry).

² I typically use agave syrup (unflavoured) or maple syrup, but you can opt to use honey or simple syrup (1:1 ration of sugar and water). If you want to keep this jam vegan friendly, then avoid using honey.

Throw in the berries into a saucepan and put it on medium to high heat.
As the juices start to come out, break up the berries with a potato masher.
Once your mashed berries start bubbling, add chia seeds and sweetener.
Turn off heat, stir until evenly mixed.
Allow to cool and then transfer into an air-tight container.

This Easy Chia Seed Jam will keep in the fridge for up to a week, but in my experience it doesn’t last that long. Please note, because of the low sugar content (as well as the lack of pectin) this is not a canned jam or preserve. You do need to keep it in the fridge and use it within a week (if you make a big batch, you can freeze it for later).

If you make this Easy Chia Seed Jam, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

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Tea Experience: Enchanted Cake Studio & Tea Salon

Enchanted Cake Studio & Tea Salon
Surrey, BC
High Tea – $26.99 each

Enchanted Cake Studio & Tea Salon is in a hidden area, near a car dealership, a hotel, and the perpetually busy Langley Bypass. The store front is almost unassuming, not giving anything away of what magic lies within, but venture in I did! The inside features all white tables, white chairs, walls, and high ceilings. Giant paper flowers adorned the walls and made the place look fun. I went on a Saturday and it was busy! There were reservations for every single table the day that I went, so I would highly recommend making a reservation so you’re not disappointed.

The place settings were beautiful. We each had a cup and saucer, as well as a plate for food. There wasn’t a physical menu for the afternoon tea food items, but there was one for the tea choices. I opted for the Organic White Peony & Jasmine blend. The nice thing about Enchanted Cake Studio & Tea Salon is that each guest receives their own teapot – both of the ones that arrived at our table were white with gold polka dots.

Organic White Peony & Jasmine had a very pleasant flavour. There was the sweetness and floral notes from the jasmine, that went really well with the white tea base, which had its own floral notes to it as well.

The food arrived on a three-tier stand – sandwiches at the bottom, followed by scones and phyllo cups, and ending off with desserts at the very top.

The sandwiches we received were: curried egg salad on croissant, cucumber on herb cream sandwich, chicken salad sandwich, smoke salmon with cream cheese on pumpernickel, and a caramelized onion pinwheel. My favourites from the sandwich tier included the curried egg salad on croissant (such a great amount of flavour!) and the smoked salmon with cream cheese on pumpernickel (for the great flavour combination).

The second tier consisted of cream scones, paired with jam and what Enchanted Cake Studio & Tea Salon calls their Enchanted Devonshire cream, along with Spanakopita phyllo cups. I loved the sugary crust to the scones – I like ’em sweet when I’m slathering on the jam and cream. I found the scones to be delicious – nice and flakey and worked well with the jam and cream! I really liked the presentation of the jam and cream as well, the use of small clear glasses worked well.

Last, but certainly not least, was my favourite tier (always!): desserts. Enchanted Cake Studio & Tea Salon explains that they often rotate through desserts. When I went, it was the brownie, lemon tart with blackberry, and custard tart with blueberry. The brownie was rich and fudgey, just the way I like it. The lemon tart had a nice balance between the sweet and tart, and the shell was buttery. The blueberry custard tart was so good, I just wish it was bigger! My favourite was definitely the lemon tart with blackberry – they did a great job balancing the flavours.

Enchanted Cake Studio & Tea Salon does a lovely job on their afternoon tea service. The best way I would describe it is as a modern take on afternoon tea – with the white minimalism, the blend of modern and classic food items, while pairing with beautiful tea cups and saucers. I really enjoyed the food and tea – I quite liked the tea that I had picked (Organic White Peony & Jasmine). I think if I go back, I’ll try the Organic Cream of Earl Grey (which is my usual afternoon tea choice, but I wanted to try something new) just for a more classic tea choice.

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Lemon & Cranberry Scones

When life gives you lemons… you zest it and make some scones! At least that’s what I did – and why not? I love the flavours and smells of citrus, and using the zest from a lemon is always a good idea (bonus, you could juice the lemon afterwards to make yourself an Iced Tea Lemonade or a Matcha Lemonade!). Plus, scones are always an excellent accompaniment to a cup of tea to have a little treat yo’self moment or to start off an afternoon tea.

Lemon & Cranberry Scones – Makes 18-24

3½ cups all-purpose flour
3 teaspoon baking powder
Pinch of salt¹
½ cup butter (cold, diced)
⅓ cup white granulated sugar
2 egg yolks
1 cup milk (plus extra for glaze)
Zest from 1 lemon
1 tsp lemon juice
1 cup dried cranberries

¹ Optional, so if you’re watching your salt intake, feel free to omit!

Preheat oven to 425°F.
Sift together flour, baking powder, and salt.
When will mixed, add in butter. Use 2 butter knives or a pastry cutter to incorporate the butter with the flour.
Add sugar – mix in. You should still see butter not fully mixed in.
Add 1 egg yolk, milk, lemon zest and lemon juice – mix some more.
Fold in dried cranberries until well mixed in.
Dump dough out onto a floured surface (e.g. your kitchen counter).
Pat the dough down or roll out until approximately 1¼” (~3cm) thick.
Using a floured round cookie cutter (or a smooth glass or jar), cut out scones.
Mix remaining egg yolk with ~1 tablespoon of milk, brush onto tops of scones as a glaze.
Place onto a lined cookie sheet and into the oven they go!
Bake for 12-15mins or until the tops are golden brown.

Recipe adapted from Will Torrent’s Afternoon tea at home, “Classic scones”

If you make these Lemon & Cranberry Scones, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!