A bite (and sip) of comfort
While we are unable to welcome you into our home to enjoy an Afternoon Tea, we invite you to re-create the experience in your home! Put on your kettle, try out recipes from our caterer, Word of Mouth, put on a playlist of artists who have performed at Caramoor, and dive into the story of our founders, Walter and Lucie Rosen (afternoon tea enthusiasts).
The story of our founders
The story of our founders, Lucie and Walter Rosen, is a one full of love and passion for the arts and worth a read with a cup of tea in a sunny window.
[button href=”https://www.caramoor.org/about/history/”]Read on[/button]
Select your Soundtrack
Choose from a curated selection of music on Spotify built for Caramoor audiences with playlists for relaxing or adding some lively energy to your day!
[button href=”https://open.spotify.com/user/caramoor?si=0HB9y2vZSV6x-YwjzgPOgg”]Press play[/button]
Recipes provided by Word of Mouth
Curried Chicken Salad on Brioche Bun
- 1 lb. skinless boneless chicken breast
- ½ cup mayonnaise
- ¼ cup mango chutney
- ¼ cup raisins
- 1 Tablespoon curry powder
- 30 mini brioche buns (see recipe below)
- Place the chicken breasts on a sheet pan and rub with olive oil. Sprinkle with salt and pepper. Roast in a 350°F oven for 30 minutes, until the chicken is just cooked (internal temperature is 165°F). Once cooled, shred chicken pieces.
- Combine chicken with the rest of the ingredients.
- Spoon a small amount onto mini brioche buns. Top with an arugula sprig.
Mini Brioche Bun
Makes 2 pounds of dough, enough for 32 small rolls
- 1/4 cup plus 2 tablespoons whole milk
- 1/4 cup sugar
- 1 1/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
- 1 1/4 cup plus 2 tablespoons unbleached bread flour
- 1 1/4 cup plus 2 tablespoons all-purpose flour, plus more for surface
- 1 teaspoon salt
- 5 large eggs, plus 1 large egg and 1 large yolk, lightly beaten, for egg wash
- 8 ounces (2 sticks) unsalted butter, softened, plus more for pan
- Vegetable oil cooking spray, for bowl
- Combine milk, sugar, yeast, and 1/2 cup bread flour in the bowl of a mixer. Mix until just combined. Sprinkle with remaining 3/4 cup plus 2 tablespoons bread flour, the all-purpose flour, and salt to cover; do not mix. Let stand for 45 minutes.
- Using the dough-hook attachment, mix dough to combine. Add 4 eggs, and continue to mix until dough is smooth and does not stick to sides of bowl, about 5 minutes. Mix in remaining egg. Add butter, 1 tablespoon at a time, mixing until incorporated.
- Continue mixing until dough is smooth and comes together in a ball around the dough hook, about 5 minutes more.
- Coat a large bowl with cooking spray. Transfer dough to bowl, and cover with plastic. Let stand in a warm place until doubled in volume, about 1 1/2 hours.
- Punch down dough, and re-cover. Refrigerate for 1 1/2 hours. Punch down dough again, re-cover, and refrigerate overnight.
- Preheat oven to 425°F. Turn out dough onto a lightly floured surface, and punch down. Working in batches (refrigerate remaining dough as you work), evenly divide dough into thirty-two 1-ounce pieces. Punch down each piece using the palm of your hand, and press each into a tight ball using the heel of your hand.
- Butter small Turk’s-head or similar shaped cast-iron pans. Place dough balls inside molds (dough should fill three-quarters of each mold section). Loosely cover pans with plastic; let stand in a warm place until dough balls are soft and springy to the touch, about 30 minutes.
- Lightly brush tops with egg wash. Bake for 10 minutes. Reduce heat to 350°F, and continue to bake until tops are dark golden brown (time will vary depending on size of pans).
- Remove from oven, and immediately remove brioche rolls from pans by gently tapping and transfer to a wire rack. Let cool completely.
- 1 cup (230g; 2 sticks) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups plus 2 Tablespoons (265g) all-purpose flour
- 2 cups (400g) granulated sugar
- 6 Tablespoons (48g) all-purpose flour
- 6 large eggs
- 1 cup (240ml) lemon juice (about 4 lemons)
- optional: confectioners’ sugar for dusting
- Preheat the oven to 325°F. Line the bottom and sides of a 9×13 inch glass baking dish with parchment paper, leaving an overhang on the sides to lift the finished bars out. (This makes cutting easier!). Set aside.
- Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick.
- Press the dough firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are very lightly browned. Remove from the oven and set aside until step 5.
- Make the filling: Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.
- Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.)
- Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
- Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars (if there are any!) in the refrigerator for up to 1 week.
Let us know if you’ve given these recipes a try! Tag us @caramoor on Instagram, Twitter, or find us on Facebook! We hope to invite you back to Caramoor soon for a delicious cup on tea while enjoying the view from the Summer Dining Room.