The last Friday in June is National Cream Tea Day, which begs the question: What is cream tea?

Most Americans might think the obvious: It’s adding cream to your tea. But no.

It’s what now is the practice of adding jam or preserves (traditionally strawberry) and clotted cream to scones, which are served with a pot of tea at tea time*.

Long before tea arrived in England—and long before farmers created clotted cream—people put cream and jam on bread.

The custom appears to have begun in the 11th century, and we posit that in addition to being delicious in itself, it may have been a way to use cream to soften yesterday’s bread.
 
 
TEA ARRIVES IN ENGLAND

Tea from China arrived in the early 17th century, when Dutch traders from the British East India Company and the Dutch East India Company sailed home to Europe with chests of it.

The precious leaves arrived in England in the 1650s.

At first, tea was a novelty, served in London’s relatively new coffee houses. Few people drank it.

The famous diarist Samuel Pepys wrote about his first tea experience in 1660: “…and afterwards I did send for a cup of tee (a China drink) of which I had never drank before, and went away.”

That’s the first written documentation of tea drinking in England.
 
 
TEA BECOMES POPULAR

Tea drinking got a boost in 1662 with the arrival of Portugal’s Catherine of Braganza, who became the wife of King Charles II.

When her ship docked in Portsmouth on May 14, 1662, the travel-weary royal asked for a cup of tea. There was none to be had in Portsmouth.

But among the goods she brought from Portugal was a chest of tea, the favorite drink of the Portuguese Court.

Catherine popularized the drink at court among the British nobility, which was then embraced by the wealthy gentry.

As more tea arrived from China and it became more affordable, it trickled down to the yeomanry, the middle class‡.

But it was still so pricey, that it was kept in small locked tea chests, with the key carried on her person by the lady of the house.

By the late 18th century, tea was considered the “national drink” of England [source].
 
 
WHAT DID THE ENGLISH DRINK BEFORE TEA?

Before tea arrived, there was coffee. But coffee was also a relatively recent arrival.

Coffee became available in England, also via the Dutch traders, no later than the 16th century.

According to a 1583 account, the first coffeehouse in England was opened in St. Michael’s Alley in Cornhill, the historic nucleus and financial center of modern London.

In 1650 The Grand Cafe opened in Oxford. It’s still open today but as a wine bar.

Oxford’s Queen’s Lane Coffee House, established in 1654, is still serving coffee today.

By 1675, there were more than 3,000 coffeehouses throughout England.

However, women were banned from them in England, and other countries as well [source].

According to this British wiki on coffee culture, “as their husbands, brothers, fathers and friends began to spend more and more time in coffeehouses,” they became something of a clubhouse, open to all…except women.

“Although the lower and middle-class men were getting a chance to speak up and discuss current issues with scholars and journalists, women were still excluded from this vital part of society [ibid.].
 
 
CLOTTED CREAM ARRIVES

Clotted cream is a thickened cream made by heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

As it cools, the cream content rises to the surface and forms “clots,” hence the name [source].

Some stories say that the Benedictine monks of Tavistock Abbey in Devon were making clotted cream in the early 1300s.

Some give an earlier date: the 10th century. After their abbey was ransacked by Vikings in 997 C.E., the monks rebuilt their abbey with the help of Ordulf, Earl of Devon, who had founded the abbey in 974.

The monks treated the workers were who were helping with the restoration to bread, clotted cream, and strawberry preserves [source].

Although its origin is uncertain, clotted cream is commonly associated with dairy farms in South West England, and in particular the counties of Devon and Cornwall.

It was originally made by dairy farmers to reduce the amount of unused milk in the long era before refrigeration.

It has long been disputed whether clotted cream originated in Devon or Cornwall, and which county makes it the best.

Cornwall struck a blow in 1993 by applying for the term “Cornish clotted cream” to have a Protected Designation of Origin (P.D.O.) in the European Union.

The designation was granted in 1998. Cornish clotted cream must be made from milk produced in Cornwall and have a minimum butterfat content of 55%. It is slightly yellow, due to the high carotene levels in the grass eaten by the cows.

The 1658 cook book, The Compleat Cook had a recipe for “clouted cream” [source].

So, 364 years later, celebrate the day with your own cream tea. It’s a delicious breakfast, morning, or afternoon snack.
 
 
> CREAM GLOSSARY: THE DIFFERENT TYPES OF CREAM
 
 
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*Afternoon tea originated as an elaborate snack served between the light lunches and late dinners served in the early 1800s. It is usually served between 3 p.m. and 4 p.m. It was a large spread with finger sandwiches and scones, cakes, macaroons, and other tidbits. Many people mistakenly call this “high tea,” which is not an elegant affair but a simple workman’s dinner (with a cup of tea, of course). Here’s more about afternoon tea, a tradition begun by a very hungry duchess.

†What did the English drink before coffee? Beer, cider, milk. The eater supply was often polluted and disease-bearing, so only boiled water could be safely consumed.

[1] A fancy afternoon tea. For a simple cream tea, look at the middle tier: scones, clotted cream, and strawberry preserves (photo © Perth Product Photography | Pinterest).

[2] Scones with clotted cream and strawberry preserves, plus a pot of tea, creates cream tea (photo © Hannah Kaminsky | Bittersweet Blog).

[3] You can serve any flavor of preserves or jam you prefer. While strawberry remains the favorite, apricot and raspberry are popular. Above: blueberry preserves (photo © Alexandra Kusper | Unsplash).

[4] Clotted cream, one of the four components of cream tea (with scones, preserves, and tea). Here’s how to make your own from heavy whipping cream (photo © Cupcake Project).

[5] You can purchase clotted cream, which does well in a pinch, if not as good as fresh (photo © iGourmet).

[6] Catherine of Breganza, who popularized tea in England (photo via Wikipedia).

[1] A French charcuterie board. Here’s the “recipe” (photo © Domino).

[2] A German charcuterie board. Here’s the “recipe” (photo © Schneiders).

[3] Italian charcuterie board. Here’s the “recipe” (photo © Harry And David).

[4] Spanish charcuterie board. Here’s the “recipe” (photo © My Kitchen Love).

[5] A charcuterie board doesn’t have to be as elaborate as the ones above. Here’s a simpler version for a group of four (photo © Castello Cheese).

One of the easiest ways to entertain is with beer, cocktails, and/or wine and a cheese board. Or a charcuterie board. What’s the difference?

Simply stated, a cheese board is cheese plus accompaniments (fruit, condiments, bread, etc.). A charcuterie board can be meat and accompaniments-only or can include cheese as well.

A bit of history:

Cheese. According to the Dairy Farmers Of Wisconsin trade association, cheese has been around for many centuries, potentially dating back to 1200 B.C.E. (Most recently, in 2018, a salty cheese similar to feta was found in a 3,200-year-old Egyptian tomb. Here’s more history of cheese.

Charcuterie. Charcuterie, on the other hand, is a more recent invention—relatively speaking.

While using salt to cure meats dates back to the Roman Empire (625 B.C.E. to its fall in 476 C.E.), the concept of a modern-style platter of different cured meats was pioneered in 15th century France.

Literally, charcuterie means pork-butcher’s shop, from Middle French chaircuiterie, from chaircutier, pork butcher, from chair cuite, cooked meat. It is both the name for the shop and its products.

It was (and is) the charcutier’s skill that turned a butchered pig into bacon, ballotines*, confit, galantines*, ham, pâtés, rillettes‡, sausages, and terrines†.
 
 
CHEESE & CHARCUTERIE MEET UP

Given the French breadth of cheesemaking, it likely didn’t take long to add cheeses to a plate of cured meats, along with some delicious French bread, fresh and dried fruits, nuts, and condiments.

While condiments included such standards as mustard, mostarda, and savory jams (e.g. onion, tomato), straight sweetness was introduced via sweet jams, honey, and membrillo (quince paste fron Spain).

Much more has been added since then. Today, you can find an even greater variety of goodies on charcuterie boards:

 
We love charcuterie boards and can easily make a meal of them.

They can serve as brunch, lunch, or a light dinner. You simply assemble the ingredients: no cooking required!

Charcuterie boards are also a great complement to wines of all types.
 
 
BEYOND FRENCH CHARCUTERIE

While Greece and the Middle East have pastirma (also spelled basturma, highly seasoned, air-dried cured beef), sujuk (dry, spiced sausage), feta, halloumi, labneh, and much more to snack upon, they have a focus on mezze (a great idea for a brunch, lunch, dinner, or party).

But other countries provide ways to create charcuterie boards from their meat and cheese specialties. Here are three of them.

 
Of course, you can mix and match national specialties. Enjoy every bite (and sip)!
 
 
> The Different Types Of Charcuterie

> The Different Types Of Cheese

> More Cheese Condiments
 
 
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*A ballotine is traditionally a de-boned thigh and/or leg part of a chicken, duck, or other poultry. It is stuffed with forcemeat (ground or sieved meat and other ingredients), which can include ground pork.

A galantine is a dish of boned stuffed meat, typically poultry, that is usually poached and served cold, often covered with aspic. Galantines are often stuffed with forcemeat (which can include pork) and pressed into a cylindrical shape.

The difference: A galantine is usually cylindrical in shape, making it easier to slice. Galantines are also usually wrapped in cloth and poached in their own stock. Ballotines can be either poached or braised and are usually served in a broth made from leftover cooking liquid.

†A terrine is a meat, fish, or vegetable mixture that has been cooked and set in an oblong shape container. It is typically unmolded and served in slices.

‡Rillettes are pork or other meat or fish, preserved with a method similar to confit, where the meat is seasoned then slow-cooked submerged in fat, and cooked at an extremely slow rate for several hours. The meat is then shredded, packed into containers, and covered in fat.

Just in case you’re looking to impress someone by taking him or her to a memorable brunch spot, head to Miami. The brunch at Zuma is the most expensive “bottomless” brunch in the world, served on Saturdays and Sundays.

First, let us disclose that Zuma’s brunch is not about omelets and pancakes. It’s about some of the most in-demand Japanese izakaya* dishes in the world.

A step back: The brunch survey focused on bottomless brunches—the term is a newer and more refined—term for all-you-can-eat and drink.

The survey was commissioned by M Cash Advance (Merchant Cash Advance), which specializes in small business loans.

The research they commissioned analyzed 1.4 million global monthly Google searches.

It does come with, per some brunches, bottomless champagne, cocktails, and wine.
 
 
WHAT’S ON THE BRUNCH MENU AT ZUMA

The food appears to be similar to the even-more-expensive Asian-inspired dinner menu.

In addition to bottomless food, there are bottomless drinks: beer, cocktails, Champagne and other wines, and saké.

There is live jazz music and a river view.

Brunch is offered in three price tiers. The top tier, Premium, is $395, without tax and tip.

[1] Zuma brunch is a true feast (photo © Zuma Restaurant).

[2] A close-up (photo courtesy Food Nouveau).

[1] Classic peaches and cream. The recipe is below (photo © Chef John).

[2] The simplest peaches and cream: no cooking, just slice the peaches (photo © Spache The Spatula).

[3] Peaches and cream mousse (photo © Chef Eric Cobb).

[4] Fresh peaches, with their leaves and blossoms (photo © The Lore | Unsplash).

[5] Did you know that you can make heavy cream from milk and butter? Here’s how (photo © Art To Fit).

June 21st is National Peaches & Cream Day. In older times, before ice cream and whipped cream were first created, the recipe was obvious: Slice fresh, ripe peaches and pour over some sweet, heavy cream. If you need a recipe, here it is.

The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, with a splash of heavy cream (photo #2).

If you’d like more of a constructed dish, photo #1 shows peaches that have been simmered and mixed with heavy cream. The recipe follows.

> There are more peaches and cream recipes below—everything from cheesecake to shortcake.

> The history of peaches.
 
 
RECIPE #1: CLASSIC PEACHES & CREAM

This recipe is adapted from one by Chef John. If the peaches are very sweet, you can cut down on the sugar.
 
Ingredients For 4 Servings

 
Preparation

1. CUT each peach in half along the seam, twist it apart, and remove the pit. Peel and slice the peaches, cutting the slices in half to get roughly 2 cups of sliced peaches.

2. BRING the sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in the peaches until coated. Bring the syrup back to a light simmer, about 1 minute. Immediately remove from the heat and pour the mixture into a bowl.

3. TRANSFER the peaches into a large bowl using a slotted spoon. Pour in the heavy cream and stir to combine.

4. DIVIDE the mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
 
 
RECIPE #2: PEACHES & CREAM PARFAIT

This layered dessert (photo #3) is from Eric Cobb, Executive Pastry Chef at The Highland Dallas and Knife Dallas restaurant.

His Peaches & Cream recipe is made from peach mousse with peach gelée, lemon sponge cake, peach sorbet, vanilla cream, and compressed peach salsa.

You can make your own adaptation with:

 
Preparation

1. LAYER the ingredients in a glass dish, wine goblet, Martini glass, or another vessel: cake, peaches, cookie crumbs, preserves, ice cream, whipped cream. You can change the order of the layers as you prefer.

2. GARNISH with more cookie crumbs and serve.

 
 
MORE WAYS TO ENJOY: PEACHES & CREAM RECIPES

etc.

†Slice a pound cake in half, fill it with chopped fresh peaches and whipped cream. Optionally, top it with more whipped cream and peaches.

The recipe is simple: soda water, syrup, and a scoop of ice cream. There are many variations of syrup and ice cream, each creating a special flavor of ice cream soda. Make yourself one to celebrate National Ice Cream Soda Day, June 20th.

Also called a float, because a scoop or two of ice cream floated in the soda water, the ice cream soda was born in 1874.

In the late 19th century, ice cream was widely available through street vendors and at ice cream parlors. In 1874, the concept of the American “soda fountain” and the profession of the “soda jerk” emerged with the invention of the ice cream soda.

More about the invention of the ice cream soda follows.

It owes its creation to the soda fountain, a fixture of pharmacies that was the place to go in towns across America, long before there were coffee shops or other places for a snack in every neighborhood.

By 1895 there were more than 50,000 soda fountains in the United States and virtually every one of them was serving ice cream soda, and more than 60 flavors of syrup* available [source].

So even with just vanilla ice cream, there were plenty of flavors to be made.

Before the 1890s, the ice cream soda was made with sweet cream instead of ice cream†.

Check out the Watermelon Ice Cream Soda recipe below.
 
 
WHO INVENTED THE ICE CREAM SODA?

There are three claimants.

 
Preparation

1. STIR the lime zest into the watermelon juice.

2. PLACE half of the watermelon balls in a tall glass. Add one scoop of ice cream, then add the remaining watermelon balls.

3. ADD a second scoop of ice cream. Pour in the watermelon juice.

4. TOP with the fizzy water for bubbles, club soda, or other flavored carbonated water. Serve with a straw and a long (iced tea) spoon.
 
 
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*Some of them: anise, apple, apricot, banana, birch beer, blackberry, blood orange, Catawba, celery, champagne cider, cherry, chocolate, cinnamon, cognac, concord grape, coriander, crabapple, cranberry, cream soda, crushed violets, currant, egg chocolate, egg phosphate, ginger, ginger ale, gooseberry, grape, greengage, grenadine, horehound, java, lemon-lime, maple, mead, mint julep, mocha, mulberry, nutmeg, orange, orris root, peach, peach almond, peach cider, pear cider, peppermint, pineapple, pistachio, plum, quince, raspberry, raspberry cider, raspberry vinegar, root beer, rose, sarsaparilla, strawberry, Valencia orange, vanilla, walnut cream, wild cherry, and wintergreen.

†Today this type of soda would be similar to the Italian cream soda, called a French Soda or cremosa.

[1] Classic: a “Black & White,” chocolate soda with vanilla ice cream (photo © Make Your Own Soda | Clarkson Potter).

[2] Something different: an ice cream soda made with Thai iced tea instead of carbonated water, garnished with pistachio nuts (photo © Geraud Pfeiffer | Pexels).

[3] Classic: a root beer float with chocolate ice cream (photo © American Heritage Chocolate).

[4] New: How about a watermelon ice cream soda: watermelon balls, watermelon juice, ice cream, and fizzy water. The recipe is below (photo © National Watermelon Promotion Board).

[5] New: A “Creamsicle” ice cream soda: orange soda with vanilla ice cream (photo © Jarritos Mexican Soda | Unsplash).

[6] New, different, fun, crunchy: This ice cream soda has a layer of Cornflakes—or Fruit Loops, if you prefer (photo © Kansha Creamery | Los Angeles).