High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
The Grand Hotel’s
1 cup cake flour
1 qt. peanut oil
"Somewhere in Time for Tea"
Grand sweeping vistas of a beautifully manicured front lawn and gardens, a grand front po
rch perfect for whiling away an afternoon, grand Lake Huron lapping at the shoreline nearby and a grand lobby all befit the magnificent Grand Hotel on Michigan’s historic Mackinac Island. Overlooking the Straits of Mackinac between Michigan’s upper and lower peninsulas, the Grand Hotel has stood majestically for over 120 years.
Visiting the Hotel on Mackinac Island is nothing short of traveling back in time 200 years. Motorized vehicles are banned from the Island, leaving horse and carriage and bicycles as the only modes of transportation. The Island itself is accessible only by ferry boat or plane.
The Grand’s famous front porch boasts 260 planting boxes filled with 2,500 of the Hotel’s trademark geraniums. There are only 600 year-round residents on the Island. However, during the season, more than 1 million people visit Mackinac Island each year. 
Built in 1887, the Grand Hotel has been the backdrop for two Hollywood movies. In 1949, Esther Williams starred in This Time for Keeps, and in 1980, Somewhere in Time was filmed on location there starring Christopher Reeve, Jane Seymour and Christopher Plummer. The movie has a huge following, and its fan club meets yearly at the Hotel in late October.
Over the years, the Grand Hotel has also hosted many luminaries. Five U.S. Presidents have stayed there: Presidents Truman, Kennedy, Ford, Bush and Clinton. Also, such notables as John Jacob Astor, III (of Titanic fame), Jack Benny, Mark Twain, Barbara Walters, Kenny Loggins and Madonna have been guests.
In 1989, the U.S. Department of the Interior designated the Grand Hotel as a National Historic Landmark. And in 2007, the Grand celebrated its 120th birthday. 
Afternoon tea has been a tradition at the Grand Hotel for over 100 years. Served in the Parlor, guests can dine on petite finger sandwiches, fresh-baked scones and an array of pastries while enjoying a cup of tea or a glass of sherry or champagne. Along with the Grand’s impeccable service, guests are serenaded by a harpist or sometimes a piano/violin concert.
The favorite tea of guests is English Breakfast, and t
he preferred sweet treat is chocolate covered strawberries. All are served on the Grand’s Camellia Rose patterned teacups and saucers.
The Chef at the Grand Hotel has graciously provided the recipe for two of his favorite sweet treats that he prepares for Afternoon Tea. Drop Scones (also called Scots Pancakes) and Fried Apple Fritters are favorites among guests. 
Another opportunity to enjoy tea at the Grand Hotel is in their Carleton’s Tea Store, where a selection of exotic teas, coffees, cookbooks and confections are offered, including the Grand’s own fudge.
If you would like to travel back "somewhere in time," the Grand Hotel is the place to visit. Rich in history and elegance, the Grand is a long-lasting tradition and tribute to a more genteel and gracious era.
Our sincere appreciation goes to Ken Hayward, Vice President of Sales and Marketing, and Stacie Ellison, Executive Secretary, for their generous contributions and assistance with the preparation of this article.
Source: www.grandhotel.com
Photos: © Grand Hotel
Drop Scones
Pinch of baking soda
Pinch of salt
3 tablespoons sugar
1/2 cup dried candied
fruits
2/3 cup buttermilk
1 egg, lightly beaten
2 teaspoons butter,
melted and cooled
Preheat a griddle on high heat and grease lightly.
Sift the flour, baking soda and salt into a large bowl. Add the sugar and dried chopped fruit.
Add buttermilk, egg, and melted butter and mix well to a smooth batter.
Drop spoonfuls of batter onto griddle, making sure to space scones apart. Cook until tops are starting to bubble, then flip them over and cook until golden brown on both sides.
Keep warm and serve with softened sweet butter and orange marmalade.
Makes about 15 scones.
Fried Apple Fritters
Batter:
5 oz. white wine
5 oz. mineral water
8 oz. all-purpose flour
2 egg yolks
2 egg whites
1/2 oz. sugar
4 apples
1 cup sugar
1 tbsp. ground cinnamon
In a large bowl, whisk the yolks together with the wine and mineral water. Add the flour and whisk until a smooth batter consistency.
Combine egg whites with sugar and whip until whites are stiff. Then fold slowly under the yolk mixture until there is a smooth batter.
Peel apples, core and cut them in 4 even rings.
Heat the oil until it reaches 335-350 degrees.
Take the apple rings, dip them into the batter, and drop them into the heated oil. Cook until golden brown. Remove and set aside onto a paper towel.
Mix sugar and cinnamon and coat the fried apples. Serve with vanilla ice cream on side.
Makes 16 apple fritters.
