This is going to be another interactive page. I’m looking for people to test the recipes I show here, and to give me feedback, as to whether it was easy to cook and tasty, or if it was horrible and messy. Either way, I want to know how you react to them. I’m going to include food that is not just dessert ... maybe some liquid beverages that use tea in the recipe ... not just iced tea.
Thanks to Miss Mable Tea Room in Dickson Tennessee, I’m now able to include a few more recipes on this page.
I would personally like to thank Fay Davidson for allowing me to use these recipes, which she and her chef made for the “12 Teas of Christmas”, featured in her tea room.
4 cups of Genmaicha tea
4 boneless, skinless chicken breasts
1 medium onion sliced
1 carrot shredded
1 stalk celery,sliced
2 tablespoons salt
1/8 teaspoon thyme
1/8 teaspoon pepper
1 cup long grain rice
1) Steep 2 tablespoons Genmaicha tea in 4 cups of hot water 10 minutes. Set aside
2) In 3-quart saucepan, cover chicken , onion, carrot, celery, salt, thyme, and pepper with water and bring to a boil. Reduce heat, cover saucepan, and simmer until chicken is tender.
3) Remove chicken and cool. Shred chicken, skim fat from broth. Add rice, chicken and brewed tea.Simmer 1 hour.
Here's what Pat from Tracy, CA had to say about this recipe:
"The soup was very easy to fix, it took about 1/2 hour to prepare and an hour to cook.
It was a nice light soup, and very tasty. I can't wait to try another recipe from First Steep."
"Attached below are two pictures from our soup adventure."
Thanks for the feedback, Pat!
½ cup (1 stick) of butter, softened
2 cups grated sharp cheddar cheese
1 cup all-purpose flour
1/8 teaspoon salt
¼ dry mustard
1 teaspoon Worcestershire
½ teaspoon cayenne or to taste
2 tablespoons chai tea, blended to a fine powder
Paparika for garnish
1) Preheat oven to 375, line baking sheet with aluminum foil.
2) Using a heavy–duty electric mixer or hand pastry blender, cream together butter and cheese. In large bowl, sift together flour, salt and mustard. Gradually add flour mixture to cheese/butter mixture . Stir in Worcestershire, caynne pepper, and chai tea powder.
3) Roll dough to a ¼ inch thickness and cut with cookie cutter to desired shape. Sprinkle with paprika, if desired. Bake 12 to 14 minutes or until wafers are puffed and lightly brown. Do not overbake or flavor will be altered. Note: wafers can be frozen and baked later.
4 ounces cream cheese, softened
1 tablespoon finely ground Creamy Earl Grey tea
1 tablespoon sour cream
2 tablespoons butter, softened
1 tablespoon powdered sugar
1 teaspoon cardamon
1. In small bowl, blend together cream cheese, ground tea, sour cream, butter, powdred sugar and cardamon. Cover and refrigerate overnight to allow flavours to blend.
2. Spread on wheatberry bread and cut into desired shapes.
Our next two Tea Recipes are reprinted with permission from Recipezarr. Thank You! Please let me know what you think of them.
By MEAN CHEF
10 ounces unsalted butter (2 ½ sticks, more for greasing the pan)
10 ounces unsweetened chocolate
2 teaspoons peppermint tea leaves (from about 2 tea bags)
2 cups granulated sugar
4 large eggs
2 teaspoons peppermint extract
1/4 teaspoon kosher salt
4 1/2 ounces all-purpose flour (1 cup)
2 ounces bittersweet chocolate or semisweet chocolate
2 tablespoons light corn syrup
2 ounces white chocolate
1. Center a rack in the oven and heat the oven to 350°F.
2. Butter the bottom and sides of a 9x13-inch baking pan, line it with parchment (the paper should extend at least an inch above the long sides to act as handles for getting the brownies out), and butter the paper.
3. Put about 2 inches of water in a small pot and heat to a gentle simmer.
4. In a heatproof bowl set over the water, melt 8 ounces of the butter and 8 ounces of the unsweetened chocolate.
5. Be sure that the water is hot but not boiling and that it doesn’t touch the bottom of the bowl.
6. Stir occasionally with a heatproof spatula until the mixture is completely melted and uniform, 6 to 7 minutes.
7. Turn off the heat, but leave the bowl over the water.
8. In a food processor, finely grind the peppermint leaves with the sugar.
9. In a medium bowl, whisk together the eggs, peppermint extract, salt, and peppermint sugar until just combined.
10. Whisk in the melted chocolate mixture (reserve the pot of water for later).
11. Slowly add the flour, gently folding it in with a spatula, until incorporated.
12. Spread the batter into the prepared pan and bake until a pick inserted into the center comes out almost clean (a few bits of batter should cling to the pick), 35 to 40 minutes.
13. Put the pan on a rack to cool to room temperature, about 2 hours.
14. Lift the paper lining to pull the brownies out of the pan.
15. Peel the paper off the brownies and put them on a cutting board.
16. To make the glaze, bring the pot of water back to a gentle simmer.
17. Set a heatproof bowl over the pot and add the semisweet chocolate, corn syrup, and the remaining 2 ounces each butter and unsweetened chocolate.
18. Stir frequently with a heatproof spatula until the mixture is melted and smooth; set aside.
19. Put the white chocolate in a separate heatproof bowl and set it over the water.
20. Stir frequently until it’s melted and smooth; remove it from the heat.
21. Spread the chocolate glaze over the cooled brownies in an even layer using a spatula.
22. Drizzle the white chocolate over the glaze in lines.
23. Use a toothpick or a wooden skewer to drag the white chocolate into the glaze.
24. Lift the cutting board and firmly tap it on the counter to settle the glaze.
25. Refrigerate until the glaze is set, at least 20 minutes and up to 12 hours.
26. Cut into thirty bars, about 2 inches square (a knife rinsed in hot water and then dried will cut more cleanly than a cold knife).
27. Keep well covered and serve at room temperature.
28. These brownies only get better after a couple of days, as their texture gets fudgier and their flavor richer.
29. Yields about 30 brownies.
CHIP FROZEN DESSERT
1 quart soy milk or rice milk (or other non-dairy milk of choice)
2 cups brewed peppermint tea, cold
1 cup maple syrup
3 tablespoons agar-agar flakes
1 tablespoon vanilla
1 1/2 cups chopped vegan chocolate or semisweet vegan chocolate chips
1. In a large saucepan, place all of the ingredients, except the chopped chocolate bar, and simmer over low heat for 5-7 minutes to thoroughly dissolve the agar-agar flakes.
2. Remove from heat and set aside until completely cooled.
3. Freeze the mixture in an ice-cream maker per machine instructions.
4. Transfer to an airtight container, fold in the chopped chocolate bar, and allow to freeze 20 minutes or more before serving.
Our next four Tea Recipes come (with kind permission) from the Stash Tea© website. Please let me know what you think of these. If you'd like to view more recipes from Stash Teas©, you can view their recipes page here.
Combine ginger and tea concentrate while still hot and refrigerate for at least three hours. Strain and discard ginger. Pour concentrate and ginger ale into ice filled glasses. Makes 4 servings.
Peel potatoes and cut into cubes. In a 5 quart pan add potatoes and enough water to cover potatoes. Add 4 Lemon Blossom tea bags and garlic slices to the water. Bring water to a boil then reduce heat and allow to continue cooking until potatoes can be mashed easily.Approx. 1/2 hour. While draining potatoes, remove tea bags and garlic slices. Place potatoes in a large bowl, add butter, milk and the contents (cut open bag and remove herbs) of 2 Lemon Blossom tea bags. Blend with mixer until smooth.
Combine olive oil, chicken and vegetables in a skillet. Sauté over medium heat until chicken is done. Approx. 15 minutes. In a sauce pan combine the contents of 3 Lemon Blossom tea bags, 8 oz cream cheese and 1/2 cup milk. Simmer on low heat until sauce is smooth. Cook linguine as manufacture instructs. Serve by placing linguine on a platter, top with chicken mixture and then with lemon sauce.
Combine 1 qt. cold water and 3 teabags of Stash English Breakfast tea in a large container. Let brew either outside or in refrigerator about 1 hour. Meanwhile, remove rind from the lemon. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature. Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl. Makes sixteen 4 oz. servings.
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