Sunday, September 27, 2009
One cup cold strong English breakfast tea
One cup frozen blueberries, raspberries or strawberries, or a combination
Half cup plain yogurt
Half cup apple or cranberry juice
One tablespoon honey (optional)
In a blender or food processor combine tea, frozen berries of choice, cranberry juice and honey. Blend on high speed until smooth.
This is a powerhouse drink, full of healthy anti-oxidants.
A great way to start your day.
Three cups water
One third cup sugar
Three small black tea bags
One tablespoon lemon juice
One cup cranberry juice
Bring water to a boil.
Add tea bags and steep five minutes.
Add sugar, lemon juice and cranberry juice.
Yils about three and a half cups.
Four cups freshly brewed black tea
Four cups apple cider
Two cinnamon sticks, broken
Twelve whole cloves
2 slices fresh ginger root, peeled
One third cup honey
Orange slices and haved cinnamon stick for garnish , if desired.
Combine tea, cider, ginger and honey in a suace-pan and bring to a boil.
Reduce heat and simmer for five minute. Transfer to crock pot to keep warm.
Serve and garnish.
This can be transferred to a container to cool and refrigerated to reheat later.
Five cups sliced mushrooms
One tablespoon olive oil
One eighth cup green onion, finely chopped
Sea salt to taste
A pinch of Chili (medium or hot, a you like it.)
Half teaspoon vinegar
Half cup water
One tablespoon good quality black tea leaves
Twenty-four slices of thinly sliced french bread
Two ounces unsalted butter
Pour boiling water over the tea leaves, let steep five minutes
Add vinegar, salt, chili powder to tea.
Saute mushrooms in oil in frying panuntil lightly browned
Stir in green onions
Pour in tea mixture and simmer
Strain through a fie sieve, cool mushrooms and chop them finely.
Cut bread into desired shapes, spread ith softened butter and mound mushroom mixture on top.
These are absolutely delicious. Yield: 48
One gallon freshly brewed black tea
Quarter cup sugar
One twelve ounce can frozen pineapple juice concentrate
Mix all ingredients together. Refrigerate.
Serve over ice. Serves twenty.
Wednesday, September 16, 2009
1 quart heavy cream
2 cups milk
1 and one quarter cups sugar
Half teaspoon salt
Quarter teaspoon Matcha tea powder
Boil cream over high heat
until reduced by half
Bring to room temperature, cover and refrigerate
until well chilled.
Combine reduced cream with remaining ingredients and mix until sugar
Pour into ice trays and freeze.
So easy! So delicious!
Fresh apple juice, cinnamon tea (half cup to two cups water)
Apple liqueur to taste (optional)
Prepare cinnamon flavored iced tea
Chill tall cocktail glasses
Place ice cubes in the bottom of each glass
Pour in one third of the tea and two thirds apple juice.
Decorate with a slice of lime
Serve Ice cold
1 pint whole milk
5 egg yolks
1 and one quarter cup sugar
1 tablespoon quality black tea leaves
Bring half the milk to a boil.
Add sugar to egg yolks, beat until mixture becomes thick .
Add the egg yolk mixture, a little at a time to the cold milk, set aside.
Steep tea in hot milk for 4 minutes.
Beat hot milk into egg yolk mixture.
Pour into a pan and cook over very low heat for 5 minutes, stirring continuously
Cool completely and freeze according to manufacturer's instructions in an ice cream maker.
If you do not have an ice cream maker, place in a plastic container and freeze.
When frozen, remove from freezer, allow to thaw a little, beat and return to freezer.
Saturday, September 12, 2009
A flavor of India
Simple Chai Tea
Place milk, a couple of cloves, a pinch of cardamon and either tea leaves or tea bag in a pot. Pour boiling water on top. Let this steep. Strain if using loose tea into a cup. Serve. Offer sugar on the side.
Not so simple Chai tea
In a saucepan bring to a boil water, milk tea (either loose or tea bags), add sugar, slices of fresh ginger. After mixture comes to a boil lower heat and add pinch cardamon, cinnamon stick, cloves, ground white pepper. Let this all this infuse at a relatively low heat for about five minutes.
If you must measure:
One tablespoon tea, one cup water, 2-3 tablespoons milk per serving. This drink is usually served quite sweet.
6 Earl Grey Teabags or 2 tablespoons loose Earl Grey Tea.
1 cup water
1 stick unsalted butter (half cup)
2 cups sugar
4 ounces best quality semi-sweet chocolate, melted & cooled
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Quarter teaspoon salt
Half cup plain yogurt
Heat Oven to 350F
Coat an 8 cup pan with cooking spray
Brew tea in water for about 3-5 minutes.
Remove teabags or strain tea leaves and set brewed tea aside.
Using an electric mixer, beat butter,eggs and sugar until light and fluffy.
Blend in the melted chocolate
Beat in the sifted flour, baking powder, salt, yogurt and brewed tea.
Pour into prepared pan.
Bake approx. 50 minutes or until cake tester inserted into cake comes out clean.
Remove from oven. Let cake cool. Turn cake out and cover with Earl Grey Ganache.
EARL GREY GANACHE
2 cups heavy cream
1 stick unsalted butter
3 tablespoons loose Earl Grey Tea (or three teabags)
24 ounces copped quality semi-sweet chocolate
Combine heavy cream, butter and tea in a large saucepan
Bring to a simmer, remove from heat. Set aside to steep for several minutes. Put chocolate into a heat resistant bowl. Strain cream over chocolate. Whisk until smooth and glossy. Frost cake as desired.