GODDESS CEREMONIAL TEA VESSELS
Goddess Ceremonial Tea Vessel
While I was in Morocco in the spring, I kept noticing an abundance of almond trees all along the roadways. I was lucky enough to be served some at one of the hotels and found those cookies to be the best I have ever tasted. I keep experimenting to see if I can duplicate and I have come close but not hit it at 100% yet. The recipe I am including today is one I tweaked and so far my favorite. If anyone has another favorite almond cookie recipe, I'd love to hear from you. These are easy to make as well. Recipe is at the bottom of this post. I think it is the flavor of the almonds there in Morocco that made them delicious. Of course I'm having tea. In Morocco the tea is almost always mint.
Tea Vessel With Moroccan Almond Cookies (My Version)
Enchantment found it’s way to the table where the Goddess Ceremonial Tea Vessel was placed. Three friends gathered to help initiate a healing. The pungent herbal aroma from the mysterious vessel containing the special roots and herbs chosen fresh from the garden permeated the air. The elixir was steeped to perfection and the cups were filed. Each Goddess inhaled the scent of the tisanes which opened their sensory perception as they gazed at the fascinating original clay Goddess face that was sculpted into the vessel. All were oblivious to their surroundings and time was lost to antiquity as they partook of this special potion, all the while awaiting for the magic to unfold. The tea vessel I am showing today will allow for only a party of one. But that can be a joy as well. Time alone to cherish with a cup of mint tea.
Close-Up of Lid
My tea vessels are each an original. I hand sculpt them using stoneware clay. The Goddess faces are sculpted in the bas-relief method. I used a lead free glaze on each vessel.
The best way to brew tea for vessel is to place cold water in another microwavable container. Heat water and then pour into vessel in which either tea bags or a tea strainer or tea ball has been placed. Place lid back on and allow to steep for 5 minutes or so. Serve. The lids are an integral part of the vessel. Be sure to hold the lid as you pour the tea.
Because of the various embellishments placed into the vessel, it is best not to place in dishwasher or microwave but instead use the tea vessel to steep and serve. I have used lead free glaze on the interior of each pot so that it is safe to drink the tea and after finishing, running hot water inside the pot releasing any tea having lodged there is all that is needed to keep sanitary.
My tea vessel is priced at $76.00 She is small, holds 1 cup, approx. 6" w x 4 1/2 " high x 4" deep. If you would like to purchase, please e-mail me and we can go from there. I like to use Paypal but checks are ok too.
Moroccan Almond Cookies
Ingredients:
½ lb butter ( 2 sticks)
2 ½ cups flour
½ t. baking soda
½ t. salt
1 C. sugar
3 eggs
3 t. almond extract
½ cup blanched ground almonds
50 blanched or whole almonds for top of cookies
Method:
Cut butter into dry ingredients, add egg and extract. Shape into small balls-about 1 1/2-2 “ on ungreased cookie sheet about 2” apart. Flatten out and press 1 almond into the center and bake at 350 for about 17 minutes. Keep checking to be sure bottoms are not browning too fast.
Sprinkle with powdered sugar and serve with tea,coffee or cold milk. Yum.
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