Elmwood Inn Fine Teas is commemorating the 150th anniversary of the Civil War with a new line: gunpowder tea.
Tea blender Bruce Richardson said he chose gunpowder green tea from China because it was the most common tea in frontier America.
"Some people think it actually contains gunpowder, but it gets its name from the fact that the early Dutch traders in China thought it looked like gunpowder," he said. "The name stuck because it was easier to remember than the Mandarin name the Chinese growers knew it by."
Commemorative tins of the tea feature a black and white National Archives photograph taken at a Union camp, and information about the tea's importance to the soldiers.
The Elmwood Inn mansion in Perryville served as a surgery center for wounded soldiers during the Battle of Perryville in October 1862. Elmwood's original owner was merchant John Burton, proprietor of the general store in Perryville.
"We still have the gunpowder tea container that sat in the Burton store for decades," Richardson said.
The tea is available at Constitution Square Gift Shop, 134 South Second Street, Danville, or at Elmwoodinn.com.
Art sustains Lexington
Watching an artist work while enjoying a gourmet meal is a great way to support a sustainable Lexington.
Artist Kelly Brewer will paint for her supper from 7 to 9 p.m. May 12 at Holly Hill Inn, 426 North Winter Street, Midway. The dinner series features well-known artists throughout the year at local venues. Previously featured artists included Thomas Coates and Andre Pater.
For a reservation, call Holly Hill at (859) 846-4732.
Upon completion of this series, an auction of works by the artists will benefit The Fayette Alliance, an advocacy organization that regularly educates and lobbies local government for a sustainable Lexington. Go to Fayettealliance.com.
Ingredients are handy, too
You can learn how to make a quick meal when you shop at Fresh Market on May 14. Debbie Buckler will show how to make chicken fajitas with zesty lime and avocado slaw from 3 to 6 p.m. at the store, 3387 Tates Creek Road, in The Lansdowne Shoppes. Call (859) 266-0150 or go to Thefreshmarket.com.
Coming up at Good Foods
Good Foods Market & Café is offering classes and food events during May. Here's the lineup:
■ Cinco de Mayo buffet, 11 a.m. to 8 p.m. May 5.
■ Sampling Saturday, 11 a.m. to 2 p.m. May 7.
■ The Wholesome Chef with Paula Antonini and Carolyn Gilles, 2 to 5 p.m. May 14. Cost is $29.
■ Creating vegan rolls, 7 to 9 p.m. May 26. Cost is $20.
■ Green Sprouts Kids Club, 10 to 11 a.m. May 28.
Good Foods is at 455 Southland Drive. Call (859) 278-1813 or go to Goodfoods.coop.
Pie fit for royalty or mom
Mother's Day is the perfect occasion to make a pie for someone you love. If you would like to try a new recipe, take a look at the winners of the American Pie Council/Crisco National Pie Championships.
The contest was held earlier this month in Orlando, Fla., and the Best in Show winner was entered in a new category: royal wedding. Professional and amateur bakers created pies that were fit to serve at Prince William and Kate Middleton's nuptials.
Phyllis Szymanek of Toledo, Ohio, won the amateur best in show with her royal macadamia raspberry pie and took home $5,000 in prize money. Here's her recipe.
Royal macadamia raspberry pie
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons butter, chilled
3 to 4 tablespoons ice water
2 tablespoons chopped macadamia nuts
1 cup sugar
2 1/2 tablespoons cornstarch
1 1/4 cups water
Pinch of salt
1 package (3 ounces) raspberry Jello
Cream cheese filling:
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon lemon juice
1 container (8 ounces) Cool Whip
3 cups raspberries
1/2 cup chopped macadamia nuts
To make crust: In a mixing bowl, combine flour and salt; cut in Crisco and butter until crumbly. Add water one tablespoon at a time until dough forms into a ball. Chill for one hour. Roll out on floured surface to fit a 9-inch pie dish. Lightly press macadamia nuts into pie crust. Place in pie dish and bake at 425 degrees for 12 to 15 minutes or until lightly brown. Set aside to cool.
To make glaze: In a small saucepan, combine sugar, cornstarch, water and salt over medium heat. Bring to a boil. Boil until thick and clear. Remove from heat and add Jello; mix well. Set aside and cool for 15 to 20 minutes.
To make filling: Place cream cheese in a medium mixing bowl and beat on low speed until creamy. Add powdered sugar until mixed well. Add lemon juice. Fold in half the Cool Whip. Spread half the cream cheese mixture into bottom of cooled pie crust. Put half the raspberries over cream cheese. Pour half the glaze over raspberries. Refrigerate 15 to 20 minutes, then top with remaining cream cheese, then raspberries and glaze. Chill for about an hour. Place remaining Cool Whip in a pastry bag with a star tip to garnish top of pie making three circles around outer edge of pie. Sprinkle with nuts.