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.
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.
Add balsamic vinegar.
Marinate meat in tea glaze in a covered container.
GREEN TEA RISOTTO with ZUCCHINI
½ medium onion, diced
1 clove garlic, finely chopped
2 tablespoons olive oil
1 C Arborio (risotto) rice
4 C brewed green pekoe tea (brew 7-10 minutes)
1 small zucchini, shredded
Salt and pepper to taste
In medium saucepan heat oil.
Sauté onion and garlic until tender.
Remove onion and garlic with slotted spoon.
Add rice to oil and stir to coat.
With heat on medium add ½ C tea.
Stir until absorbed.
Add tea ½ C tea at a time, stirring until absorbed.
When rice is al dente there should be ½ C tea left.
Stir zucchini into the rice and add the rest of the tea.
Stir until thick and creamy.
IRISH GREEN BEANS
1 # fresh green beans, trimmed
2 cloves garlic, minced
1 teaspoon olive oil
2 cups brewed Irish Breakfast tea
Toasted almond slices (optional)
Steam green beans.
While beans are steaming, sauté minced garlic in olive oil until opaque.
Add brewed tea and simmer for a few minutes.
Remove beans from steamer and put in large bowl.
Pour garlic-tea sauce over drained beans.
Garnish and serve immediately.
Cooking with TEA is hitting the Western culinary scene with a fresh and imaginative excitement. The benefits of cooking with tea are as innumerable as drinking it. Tea retains many of its essential vitamins and antioxidants as well as its good cholesterols when heated. Tea can be used as many different elements to a recipe:
TEA as a spice – grind tea leaves in a peppermill and combine with white pepper for a great rub
TEA as a marinade – add leftover brewed tea to a favorite marinade
TEA as an aromatic – add jasmine tea to a rice dish
TEA as a tenderizer – use it for roasting meats for that fall-off-the-bone effect
TEA as an oil – tea oil (made from the seeds) is perfect for sautéing due to its high flash point
TEA as a dessert – tea takes sugar well and is a great additive to muffin and cake recipes
TEA as a green – it’s edible with an earthy, “spinachy” taste. Try Gyokuro leaves in an omelet
Sugar-Free Blueberry Coffee Cake
3/4 cup butter, melted and cooled
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups granular sucrolose sweetener (eg. SplendaT)
2 teaspoons baking powder
3 cups all-purpose flour
1 3/4 cups fresh or frozen blueberries
1 1/2 cups malitol brown sugar substitute
3/4 cup flour
2 teaspoons ground cinnamon
1/2 cup butter, softened
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
This cake is best served warm.
If you love coffee ice cream but don’t want the caffeine, try the decaf version of this recipe! YUM!
Best Coffee Ice Cream
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
Pinch of salt
1 1/2 cups heavy cream
5 large eggs
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
- Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
- Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
- Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
- Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes one quart.
Easy to make English Tea Scones
2-1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
¼ teaspoon salt
1/3 cup butter or margarine, cut into pieces
¾ cup whipping cream
2 beaten eggs
½ cup dried currants or snipped raisins
- In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and currants or raisins all at once. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Quickly knead cough by folding and pressing dough gently for 10 to 12 strokes or until cough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.
- Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake in a 400 degree F. oven for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm. Makes 16.
Make-Ahead Tip: Cool and place scones in freezer container or bag. Freeze up to 1 month. Reheat foil-wrapped scones in a 300 degree F. oven for 20 to 25 minutes for frozen scones or until thawed and heated.