Recipes with Tea
Chai
Originating in India chai is a sweet, spicy combination of tea, milk, sugar and spices (traditionally cardamom, pepper, ginger, cinnamon and cloves). For a different flavour, vary the combination of spices and the strength of the brew.
3/4 cup (175mL) cold water
1 tea bag or 1/ tsp (1mL)loose-leaf tea
1 tsp (5mL) ground ginger
1 tsp (5mL) ground black pepper
1 tsp (5mL) ground cardamom
1 tsp (5mL) ground nutmeg
1/4 cup (50mL) 2% milk
sugar to taste
In a small saucepan, over high heat, bring water to boil. Add tea and let simmer for 1 to 2 minutes.
Meanwhile, in small bowl combine spices. Add milk to tea and let simmer 15 seconds. Add 3 pinches of spice mixture to tea and continue simmering 15 seconds. Strain tea into mug and add sugar to taste.
Hot Spiced Cranberry Tea
Makes 4 Servings
2 (500 mL) cups cranberry cocktail
2 cinnamon sticks
4 whole cloves
1 small piece of nutmeg
2 cups freshly brewed tea
Use a nutcracker to break whole nutmeg into small pieces. In a saucepan, combine cranberry cocktail and spices. Bring to a boil, reduce heat and simmer gently for 10 minutes. Remove and discard spices. If desired, sweeten to taste with sugar or honey.
Herbal Iced Tea Sangria
Makes 7 cups (1.75 L)
2 herbal tea bags, such as mint or strawberry-mango
3 cups (750 mL) boiling water
1 seedless orange, peeled and pith removed
1/2 cup (125 mL) blueberries
4 large strawberries, quartered
2 cups (500 mL) chilled dry white or red wine
2 to 3 tbsp (30 to 45 mL) granulated sugar (optional)
Add tea bags to boiling water. Steep for 3 minutes. Remove bags, then refrigerate tea. Chop orange into small pieces, then combine with berries and wine in a large pitcher. Refrigerate until tea is chilled, then stir in tea. Taste
Tea Smoothie
Makes 2 (1 cup/250 mL) servings
Preperation Time 10 mins
1 cup (250 mL) cold strong English Breakfast or other black tea
1 cup (250 mL) frozen blueberries, raspberries or strawberries
1/2 cup (125 mL) cranberry, apple or other clear juice
1/4 cup (50 mL) plain yogurt or silken tofu (optional)
1 tbsp (15 mL) liquid honey (optional)
In blender or food processor combine tea, blueberries, cranberry juice, yogurt and honey, if using. Blend on high speed until smooth and add sugar, if needed. Add a few ice cubes just before serving.
Tea Smoked Chicken
Makes 4 to 6 servings
3 pound whole chicken
1 teaspoon ground Szechwan peppercorn
1 tablespoon salt
1 teaspoon fivespice powder
Smoking Mixture:
1/2 cup black tea leaves
1/2 cup brown sugar
1/2 cup raw rice
2 to 3 chunks fresh ginger
2 to 3 large strips of orange zest
2 tablespoons sesame oil
Scallion brushes
Wash the chicken and pat dry inside and out with paper towels. Combine Szechwan peppercorns, salt, and fivespice powder in a small bowl. Rub the seasonings into the outside and inside cavity of the bird. Place the chicken in a large bowl, cover, and refrigerate 8 hours or overnight. Fill the lower part of a steamer with enough water to come within an inch of the cooking rack. Bring the water to a rolling boil, place the chicken on the rack, and cover the steamer. Steam the chicken for 45 minutes, keeping the water at a boil and replenishing it as it boils away.
Line a large wok or a heavy Dutch oven with tight fitting lid with heavy duty aluminum foil. Combine the smoking mixture ingredients and spread over the foil in the bottom of the pot. Turn the heat under the pot to high and place a rack about 3 inches above the smoking mixture so that the chicken does not touch it. Place the chicken on the rack, breast side up. Line the inside of the lid with more foil, leaving an excess of 3 inches around the lid. Cover the pot tightly and crimp the foil down so the lid fits securely and smoke doesn't escape. After you detect smoke, smoke the chicken for 20 to 25 minutes.
Turn off the heat and let the smoke subside, about 5 minutes. The chicken should be a rich, golden brown on the outside. Lift out the smoked chicken and transfer to a cutting board. Immediately brush the sesame oil lightly over the outside. Allow chicken to cool, about 10 minutes. To serve, cut off the wings and legs. Divide the body of the chicken in half lengthwise by cutting through the breast and backbone. Lay the halves flat on the cutting board, skin side up, and use a cleaver to chop through each half, bones and all, into 3 to 4 equal pieces. Chop the wings and legs into pieces as well. Arrange the chicken pieces on a large platter, and garnish with the scallion brushes.
Green Beans with Garlic and Tea
1 lbs. fresh green beans,
trimmed 2 cloves of garlic,
minced 2 tbs. Metropolitan Keemun loose tea leaves,
brewed in two cups of spring water
Steam green beans in water. While beans are steaming, sauté minced garlic in one tsp. of canola oil until opaque. Add brewed tea and simmer with garlic for a few minutes. Remove beans from steamer and put in a large bowl. Pour tea marinade over drained beans. Garnish with toasted almond slices, as desired. Serve immediately.
Green Tea Crème Brulée
2 tsp loose green tea leaves, good quality (10 ml)
1 1/2 cups whipping (35%) cream (375 ml)
1/2 cup homogenized whole milk (125 ml)
1/4-cup sugar (60 ml)
1/2 vanilla bean, scraped
4 large egg yolks
Sugar, for brulée topping
Preheat oven to 325 degrees F.
Put the whipping cream, milk, sugar, vanilla bean and the green tea leaves in a medium saucepan over medium high heat. Bring to just to a boil. Remove from heat and cover. Let mixture steep for 15 minutes to develop flavour.
In a stainless steel bowl whisk the egg yolks. To make the custard, continue to stir egg yolks as you slowly pour the hot cream mixture over the yolks. Strain custard. Pour or ladle evenly into four 6-ounce ramekins or gratin pans.
Bake in a water bath by placing ramekins into a shallow baking pan. Carefully pour enough boiling water into the baking pan so the water comes halfway up the sides of the ramekins.
Bake just until custard centers jiggle slightly when pan is moved, about 30 to 35 minutes. Remove from water bath. Cool custard to room temperature. Refrigerate and chill for at least 3 hours or overnight.
Sprinkle 2 tsp. of sugar on top of the custards. Caramelize the sugar with a crème brulée torch or directly under the broiler.
Green Tea Cookies
3/4 cup butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups flour
2 tablespoons ground Green Tea
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt
Beat butter and sugar until creamy. Beat in eggs and vanilla. Gradually add blended flour, baking soda, baking powder, salt and ground green tea. Blend well to form soft dough. Refrigerate for ½ hour then roll out and cut with a cookie cutter. Bake at 400º F for 8-10 minutes on an ungreased cookie sheet. Cool on a wire rack.
Peppermint Tea Sorbet
500 ml (16 fl oz/2 cups) water
15 g (1/2 oz / 1/4 cup) peppermint leaves
125 ml (4 fluid oz/ 1/2 cup) sugar syrup
Lemon slices and mint leaves, to garnish, if desired
In a small saucepan, boil water; add tea leaves. Cover and steep 3 hours. Strain through a fine nylon sieve. Mix tea liquid and sugar syrup. Pour into an ice cream container. Freeze in ice cream maker according to manufacturer's directions.
No ice cream maker? Try the Alternative Freezer Method - Pour prepared mixture into several undivided ice trays. Place in freezer; freeze to a slush. In a food processor/blender process semi-frozen sorbet 1 minute or until light. Return to trays; cover; freeze until firm.
To make sugar syrup- in a large saucepan bring 1 kg (2 litre) caster (superfine) sugar and 950 ml (4 cups) water to a gentle boil. Reduce heat and simmer for 10 minutes. Remove from heat and cool before using. Store refrigerated, for up to 3 weeks. Makes 6 servings
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