Tuesday Cuppa Tea, Chinese New Year, Red Willow Teacup, Glazed Lemon Ginger Scones

Welcome to Tuesday Cuppa Tea!  This edition celebrated the Chinese New year...

This edition celebrated the Chinese New year, which we celebrated last Thursday. The Chinese New Year is the start of the Chinese calendar and is celebrated for a week...this is the Year of the Goat, Ram or Sheep...depends on which authority is consulted....

So...I chose this English ironstone, red transferware teacup...with a design taken from the Chinese...the famous Willow pattern, made by at least 50 different English potteries that I know of...this is unmarked, but I am pretty sure it is by Ridgway, England who didn't always mark their pieces....

and I've put it in a little Chinese New Year vignette....I didn't have an Asian themed tablecloth, but DID have some cherry blossom fabric. The sign, chopsticks and fortune cookies are from a Chinese New Year group luncheon I attended on Thursday...and went without a camera or my phone! The little paper sheep...Sheldon...is a friend who comes out of the closet in spring...and this is his year!

The Willow pattern in all it's myriad variations, was an English view of the Chinese art work and export transferware patterned china imported in the late 18th century. Minton was the first to popularize the pattern, followed by all the important potteries....

Willow comes in many colors with varying names...Willow, Old Willow, Red, Blue and Green Willow, as well as polychrome...or more than one color...versions...all basically have a pagoda, a bridge and 2 birds...this rhyme...one of many...tells the story...

Two big birds flying high
a little ship, passing by
three men standing on the shore,
a willow tree hanging o'er
an idle temple, there it stands
it wasn't built without hands,
an orange tree with oranges on,
and iron railings right along.

author unknown...1798

I used our usual tea table in the sunroom. Because I forgot the camera, I couldn't show you the meal, but it was delicious! We were sent home with little takeaway boxes of fortune cookies. My opened cookie above says:

Determination will get you through this...

okay....

Putting this post together reminded me of a visit we had to Chinatown in Victoria, BC Canad a few years ago when our son and daughter-in-law were with us for a visit....

We wanted Chinese food...if you are in Chinatown that goes without saying! We were directed through the historical Fan Tan Alley, listed as the narrowest true street in Victoria, to Don Mee's restaurant which was fabulous!  That's our kids walking ahead of us.

Don Mee's was on the first floor up and both huge, and packed!

We ordered the dinner for 4 and it was outstanding! I apologize because after these first 2 courses, we were all taking and eating so fast I forgot to take any other photos!  There were leftovers we took back to the room and the kids had them for breakfast!  Ahh to be young again....  But that memory made me look for a Chinese themed tea treat, and I found....these Glazed Lemon-Ginger Scones which look wonderful!

http://rasamalaysia.com/glazed-lemon-ginger-scones/

Glazed Lemon-Ginger Scones Recipe

Adapted from Food and Wine, January 2013
Make 8 scones | Prep Time: 25 minutes | Bake Time: 20-25 minute

Ingredients:

2 1/4 cup all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons finely grated lemon zest
1 1/2 cups heavy cream
2 tablespoons fresh lemon juice
1/2 cup finely chopped candied ginger

Glaze:

2 cups confectioner (icing) sugar
2 tablespoons plus 2 teaspoons lemon juice

Method:

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Sieve the flour, sugar, baking powder and salt into a bowl. Add in the lemon zest and whisk all ingredients together.

Use a wooden spatula to combine the heavy cream and lemon juice with the dry ingredients in the bowl. Then fold in the candied ginger.

Lightly floured the working surface, knead the dough until it comes together. Make the dough into a ball. Let it rest uncovered for 2-3 minutes. Dust some flour on top and pat it into a 9-inch round disc, about 1/2 inch thick.

Using a floured knife, cut the dough into 8 wedges and arrange them 1 inch apart on the baking sheet.

Bake the scones for 20-25 minutes, lightly browned on the bottom. Remove from oven and let them rest on the baking sheets for 5 minutes before transferring to the wire rack to cool completely.

To prepare the glaze, whisk the confectioner sugar and lemon juice until it is smooth. Then drizzle the glaze over the scones and let it stand for 15 minutes before serving.

Thanks so much for joining me for Tuesday Cuppa Tea! The Red Willow is available at Antiques And Teacups...just click on any of the teacup photos for more information.  Below is a list of some of the blog parties I am joining. And the ever present Linky, fo you to link your tea themed post. Pleas, as always, remember it and the comment linky are SSLLLOOOOOOOW...but be patient, it does arrive at last! And I LOVE to see your posts and comments. Have a fabulous week!

Mosaic Monday with Judith
 Tea Time Tuesday with Sandi 

A Return to Loveliness
 Tea Cup Tuesday
 Tea Cup Tuesday 
 Friends Sharing Tea
 Share Your Cup Thursday

Roses Of Inspiration

Simple And Sweet Fridays

An InLinkz Link-up