Jasmine Tea Glaze for Pork and Chicken

Cooking a meal with TEA can be an imaginative and healthy endeavor!

JASMINE TEA GLAZE (Pork or Chicken)

1 C brewed Jasmine tea
1 tablespoon water
¼ C olive oil
¼ C sugar
2 cloves fresh garlic, pressed or chopped
1 teaspoon cornstarch
3 tablespoons balsamic vinegar
Pepper to taste (salt optional)

In small saucepan heat the cup of Jasmine tea.
Add sugar and boil until dissolved.
Add garlic and pepper.
Simmer.
Put cornstarch in small bowl and mix with 1 tablespoon water to make a paste.
While stirring constantly add paste until glaze reaches desired consistency.
Remove from heat.
Add olive oil.
Let cool.
Add balsamic vinegar.
Marinate meat in tea glaze in a covered container.

Bespoke Choco-Coffee Liqueur Cookies

These special coffee liqueur cookies taste great with your after-dinner coffee…

Chocolate-Coffee Liqueur Cookies

Ingredients

1-2/3 cups sugar
2/3 cup butter (no substitutes), softened
1/3 cup brewed coffee, cooled
1/4 cup coffee liqueur
2 eggs
2 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
2-3/4 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/4 tsp ground cinnamon
Coffee Frosting (see recipe below)
4 ounces semisweet chocolate, melted (optional)

Directions

Combine sugar, the 2/3 cup butter, coffee, the 1/4 cup coffee liqueur, eggs, melted unsweetened chocolate, and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes or until creamy, scraping bowl often. Reduce speed to low; add flour, baking powder, salt, and cinnamon. Beat until combined.

Drop by rounded teaspoons 2 inches apart onto greased cookie sheets. Bake in a 350 degree F oven for 8 to 12 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool on wire racks.

Spread Coffee Frosting over cooled cookies. Drizzle with melted semisweet chocolate, if desired. Makes about 60 cookies.

Coffee Frosting: Beat 3 tablesppons butter (no substitutes), 3 cups sifted powdered sugar, and 2 tablespoons coffee liqueur in a medium mixing bowl. Gradually beat in enough coffee (2 to 3 tablespoons) to make of spreading consistency.

Vietnamese Iced Coffee

Ingredients:

2 tbs dark-roast ground coffee (preferably Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory)

2 tbs (scant) sweetened condensed milk

Step 1

There are two ways to make Vietnamese coffee. The simplest method is to steep coffee grounds in a heatproof container with 2/3 cup boiling water for 4 minutes. Pour through a coffee filter into a heatproof glass.

Step 2

Or use a metal filter, which we recommend. Bring 1 cup water to a boil. Remove top screen from filter, add coffee, then screw on top screen. Place filter over a heatproof 12-oz. glass or measuring cup.

Step 3

Pour a splash of the hot water into filter; this will allow the coffee grounds to bloom. When coffee begins to drip through, add enough water to reach top of filter. Place lid on filter and let coffee drip for 4 minutes. If coffee stops dripping sooner, gently loosen screw to relieve pressure.

Step 4

Stir in condensed milk until blended. Add ice, stir, and serve.

 

Coconut Mint Iced Coffee

Ingredients

Coffee Concentrate

  • 2 c cold brew coffee
  • 1 tbs raw cocoa powder
  • 2 medjool dates
  • 1 tsp vanilla
  • .5 tsp peppermint extract

Coconut Mint Iced Mocha

  • .5 c coffee concentrate
  • .25 p water or almond milk
  • 2 tbs coconut milk

Instructions

  • Add cold brew coffee, cocoa powder, dates to blender. Blend  high for 2-3 minutes.
  • Strain coffee concentrate through cheesecloth. This step can be skipped, but the coffee is smoother by straining.
  • Squeeze the date and cocoa powder pulp to drain as much liquid as possible.
  • Add vanilla and peppermint extract to the concentrate.
  • When ready to serve, pour concentrate over ice and add water, coconut milk, or other milk of choice.

Coo-coo for Coffee? Try These Latte Cookies.

Choco-Hazelnut Latte Cookies

Ingredients

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/3 cup unsweetened baking cocoa
3 tbsp instant coffee granules or crystals
1/2 cup butter or margarine, softened
3 tbsp hazelnut-flavored syrup for beverages (from 12.7-oz bottle)
1 egg
1 1/2 cups toasted hazelnuts, chopped*
1 cup miniature semisweet chocolate chips
2/3 cup chocolate frosting (from 1-lb container)
4 1/2 tsp hazelnut-flavored syrup for beverages (from 12.7-oz bottle)

Directions

1. Heat oven to 350 F. In large bowl, stir together cookie mix, cocoa and instant coffee. Add butter, 3 tbsp syrup and the egg; stir until soft dough forms. Stir in 1 cup of the nuts and the chocolate chips.

2. On un-greased cookie sheets, drop dough with rounded 1 1/2 tbsp-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. In small bowl, stir frosting and 4 1/2 tsp syrup. Spread abut 1 tsp frosting on each cookie. Sprinkle with remaining 1/2 cup nuts.

* To toast hazelnuts, heat oven to 350 F. Spread nuts in un-greased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.