You will notice that all of the recipes that accompany each menu in this book contain a list of “special equipment” required to prepare each food item. We want you to read the equipment list before you start cooking. Because foods for Afternoon Tea are somewhat specialized, we have assembled a “master list” of kitchen equipment that should enable you to prepare almost any recipe in this book. Of course you will not need to purchase every item on this list. If you never plan to bake madeleines, do not buy a madeleine pan. And you can certainly add the more specialized items over time. We also assume that you will already own much of the kitchen equipment in this inventory.
Pots and Pans:
Small saucepan, medium sized saucepan, large saucepan or Dutch oven, large stockpot, cast iron skillet
Hand-held electric mixer, food processor, standing electric mixer, immersion blender, microwave oven, can opener
Kitchen Gadgets and Equipment:
Spice grinder, food chopper, rubber spatula, whisk, wooden spoon, citrus juicer, citrus grater, citrus zester, cheese and vegetable grater, sieve, colander, cutting board, large knife, serrated knife, paring knife, measuring spoons, cooking thermometer, one quart gelatin mold, cloth tea towels, candy molds (rose and leaf shapes).
Bowls and Measuring Cups:
Large, medium sized and small mixing bowls, smaller bowls, half-gallon glass measuring cup, one quart glass measuring cup, one pint glass measuring cup, measuring cups for dry ingredients
Rolling pin, pastry blender, flour sifter or large sieve, cookie cutters in a variety of shapes (heart, egg, shamrock, star, Christmas tree, flower, etc.,) pastry bag with a variety of tips, (star, etc.,) cheesecloth, cookie press (lily of the valley, Christmas motifs, seasonal images, etc.), crumpet rings.
Specialized Pans for Baking:
Cookie sheets (at least two), nine-inch pie pan, eight-inch cake pan, nine-inch cake pans (at least three,) angel food cake pan, Bundt pan, 9” x 5” loaf pan, three 8” x 4” loaf pans (aluminum is okay,) jellyroll pan, madeleine (mini shell shaped cakes) pan, 13” x 9” baking pan, muffin pan, mini tart pan, nine-inch spring form pan, ten-inch spring form pan, sandbakkelser (Swedish sand tart) molds, kransekake (Norwegian ring cake) molds