Tag Archives: tea

Maple Tea Scones

Maple Tea Scones

Prep Time: 0

Yield: 0

These scones are best when served with our Maple Cream Tea.

Ingredients

  • 3 cups all purpose flour
  • 4 tablespoons (packed) dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup (or more) plus 6 tablespoons whipping cream
  • 1/2 cup plus 2 tablespoons pure maple syrup
  • 2/3 cup (about) powdered sugar

Instructions

  1. Preheat oven to 375°F. Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.

    Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer to rack.

    Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.

    Drizzle or spread glaze over warm scones. Let stand until glaze sets.
http://www.culinarycafe.com/2009/08/17/maple-tea-scones/

English Tea Scones

English Tea Scones

Prep Time: 0

Yield: 0

What would english tea scones be with a good english tea? We suggest our Lady Londonberry Tea.

Ingredients

  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2/3 cup butter
  • 1 1/3 cups half and half
  • 1 large egg
  • 1/4 cup golden raisins, optional

Instructions

  1. Preheat oven to 425 degrees; grease a large baking sheet. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, or two knives, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the half and half and egg. Measure out and reserve 2 tablespoons of the mixture. Add remaining mixture to dry ingredients along with the raisins. Mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierse tops with the tines of a fork. Brush tops with reserved egg mixture. Bake for 15 to 18 minutes, or until golden brown. Serve warm.
http://www.culinarycafe.com/2009/08/17/english-tea-scones/

Thai Iced Tea

Thai Iced Tea

Prep Time: 0

Yield: 2

Thai Iced Tea

Ingredients

  • 8 to 12 ice cubes
  • 16oz double strength Chai Tea, cooled
  • 1 oz half & half
  • 4 oz milk
  • 2 oz Almond Syrup
  • 2 oz Coconut Syrup

Instructions

  1. Blend in bursts on high till all the ice is chopped fine and the mix is even. Pour into tall glasses and garnish each with a cinnamon stick.

    * to make double strength tea simply use double the amount of loose tea you normally would use to make two 8 oz cups of tea (roughly 4 generous teaspoons of tea). Do not let the tea steep for longer than 4 minutes and do not press the leaves to get the remaining liquid outÂ… this is the way to introduce bitterness to your tea.
http://www.culinarycafe.com/2009/08/17/thai-iced-tea/

Duck Breasts with Orange, Honey and Tea Sauce

Duck Breasts with Orange, Honey and Tea Sauce

Prep Time: 0

Yield: 4

Duck Breasts with Orange, Honey and Tea Sauce

Ingredients

  • 2 boneless Muscovy duck breast halves (about 1 3/4 pounds total)
  • 3/4 cup chopped shallots
  • 2 1/4 cups canned low-salt chicken broth
  • 1 1/2 cups orange juice
  • 4 1/2 teaspoons Earl Grey tea leaves or
  • 5 Earl Grey tea bags, leaves removed from ba

Instructions

  1. Preheat oven to 450°F. Pierce skin of duck breasts all over with fork. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over; cook 2 minutes. Remove from heat. Set rack in roasting pan. Transfer duck breasts to rack (reserve drippings in skillet). Roast duck to desired doneness, about 20 minutes for medium-rare.

    Meanwhile, heat drippings in skillet over medium heat. Add shallots and saute until beginning to brown, about 5 minutes. Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end. Spoon off drippings and discard. Add broth, orange juice and tea leaves to skillet. Boil until mixture is reduced to 1 1/4 cups, about 17 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid to same skillet. Add honey; bring to simmer. Whisk in butter. Season sauce with salt and pepper.

    Thinly slice duck breasts crosswise. Fan slices on each of 4 plates, dividing equally. Spoon sauce around duck. Garnish with orange segments, if desired.
http://www.culinarycafe.com/2009/08/17/duck-breasts-with-orange-honey-and-tea-sauce/

Lemon Tea Bars

Lemon Tea Bars

Prep Time: 0

Yield: 0

Lemon Tea Bars

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup powdered sugar
  • 3/4 cup softened butter
  • 1 pkg. (8 oz) cream cheese
  • 1 cup granulated sugar
  • 1 cup flaked coconut
  • 2 eggs
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 12 Lemon Tea Bags or about 1 oz loose tea

Instructions

  1. Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into greased 13 x 9 inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.

    For filling, combine 1 cup granulated sugar, coconut and cream cheese. Blend well. Beat in eggs, 2 Tbsp. of flour, 1/2 tsp. baking powder, salt, contents of 10 Lemon Tea bags and 2 Tbsp. melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 min. or until set.

    For frosting, mix 1 cup powdered sugar, 1 Tbsp. soft butter, 1 Tbsp. lemon juice and the contents of 2 Lemon tea bags until smooth. Spread over the filled crust while still warm. Cool. Cut.
http://www.culinarycafe.com/2009/08/17/lemon-tea-bars/

Sweet Tea-Cured Roast Pork

Sweet Tea-Cured Roast Pork

Prep Time: 0

Yield: 8

This succulent pork combines two southern classics, sweet tea and pork chops.

Ingredients

Rhubarb Poached in Jasmine Tea with Ginger

Rhubarb Poached in Jasmine Tea with Ginger

Prep Time: 0

Yield: 0

Spoon this over vanilla ice cream, or serve it with dollops of Mascarpone Cream or sour cream.

Ingredients

  • 1 1/4 cups water
  • 3 jasmine blend tea bags
  • 2 3/4 pounds fresh rhubarb, trimmed, cut into 2-inch lengths (about 2 pounds trimmed)
  • 2 cups sugar
  • 2 tablespoons minced peeled ginger
  • Mascarpone Cream

Instructions

  1. Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.

    Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream.
http://www.culinarycafe.com/2009/08/17/rhubarb-poached-in-jasmine-tea-with-ginger/

Spiced Honey Iced Tea

Masala Chai

Green Beans with Garlic and Tea

Green Beans with Garlic and Tea

Prep Time: 0

Yield: 0

Green Beans with Garlic and Tea

Ingredients

  • 1 lbs. fresh green beans, trimmed
  • 2 cloves of garlic, minced
  • 2 tbs. Keemun tea leaves, brewed in two cups of water

Instructions

  1. Steam green beans in water. While beans are steaming, sautÈ 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.
http://www.culinarycafe.com/2009/08/17/green-beans-with-garlic-and-tea/

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