Tea Bar

• Mint, and Earl Grey teas
• Amaretto liqueur
• Simple syrup, recipe follows
• Candied lemon peel, recipe follows
• Whipped cream, recipe follows
• 3 cups water
• 1 cup fresh mint, bruised with the back of a spoon
• 1/2 cup water
• 1 cup sugar
• 2 lemons
• 1 cup simple syrup, recipe above
• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

1. On a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel.
2. Invite guests to sample different teas and flavor them as they desire.
3. Bring water to a boil.
4. Turn off heat.
5. Add bruised mint leaves and allow to steep.
6. Yield: 3 to 4 servings
7. Prep Time: 5 minutes
8. Cook Time: 10 minutes
9. In a saucepan combine water and sugar over medium heat.
10. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved.
11. Take pan off heat and cool the syrup.
12. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
13. Cook's note: For the afternoon tea, make a double batch of simple syrup.
14. Reserve half for the tea bar and use the other half to make the candied lemon peel.
15. Yield: 1 cup
16. Prep Time: 5 minutes
17. Cook Time: 5 minutes
18. Using a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 3/4 to 1-inch strips.
19. Bring a heavy small saucepan of water to a boil.
20. Add the peels and cook for 1 minute.
21. Drain and then rinse the peels under cold water.
22. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water.
23. In the same pan combine the peels with 1 cup of simple syrup.
24. Simmer over medium-low heat until the peels are soft, about 15 minutes.
25. Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour.
26. Yield: 12 to 16 strips
27. Prep Time: 25 minutes
28. Cook Time: 40 minutes
29. Using an electric mixer, whip the cream in a large bowl until soft peaks form.
30. Add the sugar and the vanilla and beat to combine.
31. Transfer the whipped cream to a serving bowl.
32. (The whipped cream can be made up to 2 hours ahead.
33. Cover and refrigerate.)
34. Yield: 2 1/2 cups
35. Prep Time: 10 minutes

teas, liqueur, simple syrup, lemon peel, cream, water, fresh mint, water, sugar, lemons, simple syrup, heavy cream, powdered sugar, vanilla

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/tea-bar-recipe.html (may not work)