Virginia Tea Party April 2015

For the Steampunk Alliance of Eastern Virginia, during our monthly costume build for April, we held an amazing Tea Party. Our menu included homemade crumpets, southern style cornbread, hot cinnamon rolls, brownies, chocolate chip cookies, and a chocolate covered whipped cream and strawberry waffle cake. Of course coffee was made freely available just in remembrance of Boston and no tea leaves were abused in the events of the night.

DSC07865 DSC07864 DSC07863 DSC07860                                            A recipe for fifty crumpets can be found at the end of this post.

 

 

 

 

DSC07858 DSC07856 DSC07854 DSC07853

The kids strung fishing line with cut paper butterflies over the tops of the tables.

AlexGun 5

John Riddick gave a phenomenal discourse of the events leading up to and after the War of Northern Aggression here in Virginia. In addition, he told of Washington’s demand for troops that lead to the formation of the Army of Northern Virginia and covered the split of the nation that occurred as a result. As a physical demonstration of the troops, he also demonstrated the loading, use and difficulties associated with the weapons of the period.

DSC07867 DSC07869 DSC07872 DSC07873

 

The Dr’s TARDIS was a focal point in the photography of the evening.

Having left the time machine to Victoria Steam and going on holiday gave us ample time to investigate its gadgets and workings. We had to be especially careful not to upset her in any way as she could dematerialize into time and leave the Dr stranded on the Virginia Beaches.

 

DSC07876 DSC07877 DSC07882 DSC07892 DSC08181 DSC08185 DSC08189 DSC08174

This is just a small model of the pirate airship that delivered us to this Eden like Garden.

DSC08170 DSC08168 DSC08166 DSC08161

A large cannon we found inside the TARDIS played music for the evenings festivities.

DSC08160 Steampunk group AlexGun 4

 

As noted at the beginning of the article, a recipe for 50 crumpets in all their tasty glory!

3 pounds of flour,

1 1/2 tsp salt,

3 tsp sugar,

6 tsp yeast,

1 1/2 pint of warm milk at 110-120 Deg Fahrenheit (110-120 Deg Fahrenheit is just as the back of your hand is starting to feel the heat under hot tap water)

1 1/2 pint of water at 110-120 Deg Fahrenheit (110-120 Deg Fahrenheit is just as the back of your hand is starting to feel the heat under hot tap water)

1 1/2 tsp of baking soda.

I used an electric mixer with the dough attachment.

(1) In a large bowl, dissolve the yeast with all the sugar in the warm milk until you perceive it as “hot.” Give it time to double in size. Some yeasts may take longer than others.

(I went way too far as the pics show but not to worry it still works.)

(2) In a different bowl, add the flour, salt and baking soda. Mix dry ingredients.

(3) After the yeast is doubled, add it to the warm flour/water mix in the mixer until a dough forms. There should be just enough to make two balls circling around the dough hook as it is mixing. Depending on how wet your flour is, be prepared to add a bit of flour or water to the dough. Too much flour will make the dough crumble too much and not be elastic, meaning you need to add more water. Too liquidy shows as the mixture sticking to the sides of the bowl, so add flour just so it will form two balls around the dough hook.

(4) Let the mixture sit covered for 20 minutes, resisting the urge to touch it in every way. This covering should not be airtight.

(5) Heat the grill to 350 degrees.

(6) After you let it set for 20 minutes or so covered, the final product  will be very elastic and pliable due to the yeast and baking soda in the mix. This is OK and means the dough is ready to put on the grill.

(7) Cut the bottom and top off of 4 tuna cans and wash them thoroughly. Save the tuna to put in the crumpets later. Spray the can rings liberally with nonstick cooking spray.

The recipe will also work with cookie cutters instead of tuna can rings as long as you only put the dough halfway up the sides.

(8) Separate the dough into 2 ounce or 2-3 tablespoon sections (the dough at this point is very elastic so it takes some doing to get it off the spoons)

I used a 2 ounce ice cream scoop with a wooden spoon to get the dough.

(9) Put the dough sections into the rings/cookie cutters

The recipe will also work with cookie cutters instead of tuna can rings as long as you only put the dough halfway up the sides.

(10) Grill until they double in size.

I was able to get the cans off the crumpets at this point so I could start over on the next one.

(11) Flip them over to cook other side. Cook for the same amount of time on the other side. Be sure to check one or two in order to make sure they are done on the inside before removing from the heat.

(12) Repeat steps in grilling until all the dough is gone.

Make sure some of the 50 finished crumpets make it to the serving table.

 

Serving Instructions:

I served them with local honey (with allergy season here local honey does wonders with overcoming your spring pollen sniffles), real butter, orange marmalade, strawberry jam (not jelly), grape jelly, tuna if you want and peanut butter. When freshly eaten, they melt like a doughy cotton candy in your mouth.

Microwave Heating Directions: 10-20 seconds should work. I did not try freezing them as none were left to do so.

Related posts