Shelby Duffy

1 month ago | teatimemagazine.com | Shelby Duffy

Photography by John O’Hagan • Styling by Courtni Bodiford • Food Styling by Katie Moon Dickerson • Recipe Development by Izzie TurnerA classic color combination inspired the beautiful china and fabulous menu, including our showstopping Lemon-Blueberry Layer Cake, for this refined teatime that truly sets the scene for the splendor of the season.

1 month ago | teatimemagazine.com | Shelby Duffy

In mid-2023, we shared a photograph of a similar cake on TeaTime’s social media channels, and our followers fell in love with the image and wanted a recipe for the dessert. What we didn’t know at that time was that the image was generated using artificial intelligence (AI), so there was no recipe to be had.

1 month ago | teatimemagazine.com | Shelby Duffy

Classic éclairs boast a heavenly filling of sweetened ricotta cheese sprinkled with salty pistachios and mini chocolate chips for a most decadent treat. Whipped Ricotta Éclairs 1⁄2 cup whole milk 1⁄4 cup unsalted butter 1 teaspoon granulated sugar 1⁄2 teaspoon fine sea salt 1⁄2 cup plus 2 tablespoons bread flour 2 large eggs 1 large egg yolk Whipped Ricotta Frosting (recipe follows) 1⁄4 cup chopped pistachios 2 tablespoons mini semisweet chocolate chips Preheat oven to 375°.

1 month ago | teatimemagazine.com | Shelby Duffy

Purchased shortbread tartlet shells are vessels for delicious layers of mascarpone cheese and a mixture of lavender honey and raspberry preserves before being topped with fresh raspberries and garnished with more lavender.

1 month ago | teatimemagazine.com | Shelby Duffy

Who knew raw yellow squash could be so pretty and tasty? Paired with an herbaceous creamy spread and a crisp puff pastry base, this delightful savory will also wow.