Afternoon Elegance: A Taste of High Tea and York Bowen

For the first Baking with the Classics concert, Afternoon Elegance: High Tea with the Piano Suites of York Bowen, I wanted to blend music, food, and tradition in an elegant way. The concert featured selections from Bowen’s Miniature Suite, Suite Mignonne, Three Miniatures, and Curiosity Suite, paired with courses inspired by afternoon tea.

As a British composer, Bowen’s works—often short, delicate, and expressive—echo the miniature nature of the sweets and pastries served during tea. Afternoon tea, a British tradition since the 1840s, brings together dainty scones, sandwiches, and desserts, much like Bowen’s charming and romantic piano pieces. This event celebrated both the beauty of Bowen’s music and the artistry of culinary tradition, capturing the whimsy and sophistication of afternoon tea.

The Piano Masterwork

For my first Baking with the Classics concert, Afternoon Elegance: High Tea with the Piano Suites of York Bowen, I selected highlights to record. The concert took place on January 17 at 1 pm at private home in Bronxville, an intimate and elegant setting that perfectly suited the theme of the event.

The Humoresque from the Miniature Suite is full of charm and wit, its playful energy making it the perfect counterpart to the lively chatter of an afternoon tea. Bowen’s sparkling rhythms and light textures give the piece a buoyant, almost mischievous quality, like the delight of discovering an unexpected flavor in a pastry. It sets the tone for the first course—warm, freshly baked scones, offering a delicate balance of sweetness and texture to begin the afternoon.

The Prelude from Suite Mignonne follows, providing a moment of quiet beauty with its flowing lines and lush harmonies. This piece mirrors the second course, where refined tea sandwiches bring a savory contrast to the meal. Bowen’s writing here is graceful and expressive, much like the careful layering of flavors in a well-composed sandwich—simple on the surface but revealing depth with each bite.

Finally, the Scherzo from the Miniature Suite adds a lively, effervescent close to the program, much like the final course of elegant desserts. Its quick movements and shifting harmonies evoke the delicate precision required to craft a perfectly balanced pastry, bringing a touch of lighthearted brilliance to the afternoon. Just as the tea ends on a sweet note, so too does the music—leaving a lasting impression of refinement, charm, and a bit of whimsy.

The Baking Creation - Afternoon Tea

Afternoon tea is a British tradition that originated in the 1840s, credited to Anna Maria Russell, the Duchess of Bedford. During this period of increasing urbanization and industrialization, wealthy English households began having their evening meals later, often around 8 or 9 p.m., while still eating lunch at midday. This long gap between meals led the Duchess to experience a "sinking feeling" in the late afternoon. To remedy this, she requested bread, butter, and tea to be brought to her room.

Recognizing the charm of this ritual, the Duchess began inviting friends to join her for tea, creating a social custom. Queen Victoria, aware of this new practice, approved of it, and by the 1880s, she had adopted the tradition herself, hosting official tea receptions at the palace. By the late 19th century, afternoon tea had become a significant societal ritual embraced by both the upper and middle classes.

Today, afternoon tea is a light meal typically enjoyed between 3:30 and 5:00 p.m. It features scones with clotted cream and jam, a selection of tea sandwiches (such as cucumber, chicken, or egg), and an assortment of delicate desserts. Modern afternoon tea is often celebrated as a special occasion, typically served in hotels or tea rooms on elegant tiered stands, preserving its sense of sophistication and tradition.

The Composer

York Bowen

York Bowen, born on February 22, 1884, in London, was an English composer and pianist whose work has largely been overshadowed by the modern musical trends of his time. Known for his Romantic style, Bowen resisted the progressive movements embraced by many of his contemporaries, which contributed to the limited attention his music has received. Though his style was once admired, with Camille Saint-Saëns describing him as "the most distinguished of English composers," Bowen’s adherence to Romanticism eventually left him viewed as somewhat outdated as the 20th century progressed. After his death in 1961, many of his works remained unpublished, contributing further to his relative obscurity.

As a pianist, Bowen was widely regarded for his technical prowess, earning him the nickname "the British Rachmaninoff." He was the first pianist to record Beethoven's Piano Concerto No. 4 and collaborated closely with violist Lionel Tertis, composing many works that remain staples of the viola repertoire. Though his music did not align with 20th-century modernism, it has experienced a resurgence in recent decades, particularly his piano and chamber works.

The Recipe

Chocolate Linzer Cookie with a Salted Caramel Filling

Chocolate Hazelnut Shortbread Cookies:

Ingredients:

• 72g Hazelnut Flour (Hazelnut Meal)

• 130g All-Purpose Flour

• 30g Unsweetened Cocoa Powder

• 1g (¼ tsp) Salt

• 170g Unsalted Butter, at room temperature

• 100g White Sugar

• 1g (1 tsp) Cinnamon

• 1 Large Egg Yolk

  
  

Instructions:

1. Preheat oven to 350°F.

2. Mix hazelnut flour, all-purpose flour, cocoa powder, salt, and cinnamon.

3. Beat butter and sugar until fluffy, then mix in egg yolk.

4. Gradually add dry ingredients and mix until dough forms.

5. Chill dough for 1 hour, then roll out to ¼-inch thickness.

6. Cut into shapes and bake for 10–12 minutes.

7. Cool on a wire rack.

Salted Caramel Filling:

Ingredients:

• 50g glucose

• 50g milk

• 200g heavy cream

• 100g glucose (for the caramel)

• 95g sugar

• 70g butter

• Salt (optional, to taste)

  
  

Instructions:

1. Heat 50g glucose, 50g milk, and 200g heavy cream in a small pot over low to medium heat. Set aside.

2. In another pot, combine 100g glucose and 95g sugar. Cook over medium heat until the sugar melts and turns golden brown.

3. Slowly pour the warm cream mixture into the caramel, whisking constantly. Be careful as it will bubble up.

4. Once fully incorporated, transfer the caramel to a bowl and let it cool to 158°F.

5. Stir in 70g butter once the caramel has cooled to the desired temperature.

6. Allow the filling to cool to room temperature before using it to sandwich between linzer cookies.

7. Pipe in caramel in cookie center for final finishing.