tea talk: alyssa shelasky from apron anxiety

A few weeks ago I serendipitously stumbled upon my new favorite blog, apron anxiety. Alyssa Shelasky ("Kitchen-phobic writer turned culinary goddess. Creator of ApronAnxiety.com, reporter for PEOPLE, freelancer, fiancee and much more"), shares her thoughts on her daily activites in life and the kitchen. I adore and admire her honest, edgy, funny, and witty writing style.

As I perused her culinary posts, I was intrigued to learn a bit about Alyssa in terms of the tea world. After she retweeted my question about cooking with tea, I jumped at the chance to ask her a few tea questions, and her answers didn't disspoint. Read below to take a closer look at the email interview with Alyssa about her ideal tea party.

at your ideal tea party....

what food would you serve?

AS: Um, have you met me?! I'd serve sweets! Good "dunkers," as my mother would call them. Homemade hazelnut biscotti, chocolate-chip 'n macadamia cookies, apricot scones.... Id put out TONS of fresh fruit too. It would be fun to go the cucumber sandwich route, as well, but knowing my friends, they'd rather be sinful.

what teas would you steep?

AS: This is where you'd have to come in. I'm teafully-challenged. I have the basics at home - English Breakfast, some fruity stuff, but tea is an enigma to me. I'd serve sparkling water, lemonade, Prosecco and I'm going through an expensive-champagne phase too.

who would you invite?

AS: After 2 years in DC, I've finally made some amazing girlfriends. I cherish them. A few are actually my neighbors, so on most nights, we actually DO have impromptu tea parties (otherwise known as cocktails) on our stoops. That said, I'd invite every woman I know and love living in Washington, DC. All 5 of them.

where would you have the party?

AS: I live on the second floor of a beautiful corner brownstone in Capitol Hill. My living room is all windows; it feels like Paris. We'd all hang there, perched on my rug or mid-century couch - which Spike loathes and I love.

what would it look like?
AS: I entertain extremely casually. I have lots of mix-n-match tabletop. A lot is from ABC Carpet & Home, where I worked 10 years ago. Everything from ABC is magical. I learned from my "style idol," Jennifer Rubell, to almost-messily display everything on a big table, and let your guests control the rest. Jennifer has these huge dinner parties with Vogue editors and famous actors, and literally just puts a box of utensils in the center of the table, with stacks of plates and scattered tumblers. I'm always surrounding myself with cool women who I can learn from. I'm totally not ashamed to ask for help.

many thanks to the fabulous alyssa for letting us in on her perfect party. for those of you still thinking about the homemade hazelnut biscotti from the first question, well, keep reading for the recipe...

Tom Colicchio's biscotti recipe!
Makes about 30

1 ½ cups of Hazelnuts, chopped
1 ½ cups all-purpose flour
6 tablespoons cocoa powder
½ cup plus 1 tablespoon dark brown sugar
5 tablespoons granulated sugar
¼ teaspoon baking soda
¼ teaspoon kosher salt
4 teaspoons unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 tablespoon strongly brewed espresso

Heat the oven to 325 F. Spread the hazelnuts on a baking sheet and toast until golden and fragrant, about 15 minutes.

Combine the flour, cocoa, brown sugar, granulated sugar, baking soda, and salt in a mixer fitted with the paddle attachment. With the mixer on low, add the butter, then the eggs, vanilla, and espresso. Fold in the hazelnuts, then form the dough into 2 logs. Place the logs on a parchment-lined baking sheet and bake until they are firm, 30-40 minutes. Cool, then slice each log into about 15 biscotti.

Reduce the over temperature to 200 F. Place the biscotti on a baking sheet and toast until dry, about 2 hours. Cool and serve.