woensdag 31 december 2008

Smokey Cheese Spread

You will need to soften 8oz cream cheese to room temp.
Anything that will crush tea leaves to a powder

Prep Time: about 10 minutes
Serving Size: 10-15 people

8 oz room temp cream cheese
3/4 tsp already prepared minced garlic
1- 1/2 tbsp minced chives or green onion tops
2 tsp lapsang Souchong tea leaves crushed to powder to make 3/4 tsp.
pinch of salt to taste

Mash the cream cheese block to soften, add the garlic, chopped chive or onion tops, add the salt and powdered tea leaves (looks like pepper) Mix well and serve with snack crackers or rye bread. Best when mixed right before serving.

dinsdag 30 december 2008

Spearmint Snowball Truffles

Submitted by: Pam Smith

Satisfy your sweet tooth this holiday season with these easy to make party treats. These truffles go great on a cookie tray or are perfect served as dessert with after-dinner tea.

Prep Time: Prep: 15 minutes
Chilling Time: 6 hours or until mixture is hard
Serving Size: 30 - 36 pieces

8 oz. semi-sweet chocolate (finely chopped)
1/2 cup whipping cream
4 tbsp. unsalted butter
5 tsp. spearmint tea
7 oz. shredded coconut

Melt chocolate in a sauce pan over low heat.
Gradually add whipping cream into the pan with the chocolate.
Stir while the chocolate melts.
Add butter and continue stirring until all ingredients are completely blended.
Remove from heat and stir in spearmint tea.
Refrigerate for 6 hours or until the mixture hardens.
Scoop out mixture to form into balls and roll into shredded coconut to create your Spearmint Snowball Truffles.
Keep covered and stored in the refrigerator until you are ready to serve, give, or eat!

TIP: Mixture can be kept in refrigerator for up to 3 days before forming into balls.

maandag 29 december 2008

Chicken Soup with Lemon Grass

Een van mijn absoluut favoriete kruiden is Lemon grass. Vroeger moest je er voor naar eens peciaalzaak gaan, maar nu verkopen de meeste supermarkten vers citroengras.

Submitted by: Kara Tawa

Prep Time: 30-40 minute prep time
3 hours cook time
Serving Size: 8

Whole chicken(5-6 lbs)
Bag of Carrots
2 Onions
2 celery
2 parsnips
Lemon Grass

Remove anything thats inside the chicken(heart, liver, neck).
Wash the chicken thoroughly inside and out.
Put it in a large soup pot.
Make enough lemon grass tea to cover chicken.
Add neck, heart, liver if you want for taste.
Bring water to boil and skim off scum on top.
Reduce to a simmer.
Peel and cut onions, parsnips, carrots and celery.
Add to pot.
Wash parsley.
Cut 1/2-1 cup into the pot.
Add sea salt and pepper to taste.
Add additional lemon grass if you want a really lemon grass taste.
Cover pot, cook on simmer for 3 hours.
At the last 30 minutes add the dill.
When soup is done remove the bones and skin from the chicken.
You can do this by straining the soup over a colander with a large bowl under it.
Adjust salt and pepper for taste.


zaterdag 27 december 2008

Kukicha Crust Chicken Pest Pizza

Submitted by: John Winter

Everyone loves pizza. Everyone loves Adagio tea. Why not combine the two!? This is a pizza, made from scratch, using the great taste of kukicha tea.

Prep Time: 1 hour 20 minutes prep time
35 minutes cook time
Serving Size: 10 slices


1 pkg. active dry yeast
1 1/2 cups strong brewed kukicha tea, warm
1/2 tsp brown sugar
1 tsp salt
2 tbsp olive oil
3 1/3 cups flour

1 jar pesto sauce
1 green pepper, diced
1 small onion, diced
3/4 cup chopped white mushrooms
2 cups shredded mozzarella cheese
1 cup shredded feta cheese


Combine the yeast, sugar, and tea in a bowl and let it sit for 10 minutes.
Add the salt and oil to the liquid and mix.
Mix in 2 cups of the flour.
Place the dough on a floured surface and work in more flour until the dough is no longer sticky.
Place the dough in an oiled bowl and let it rise for an hour.

Once the dough has risen, roll it out into a circle (or whatever shape you want). Spread the pesto sauce on, place the toppings, and finish with cheese.

Place the pizza in a preheated oven at 425 degrees for 25-30 minutes, or until the dough is a golden brown.

woensdag 24 december 2008

Tea-Glazed Irish Pound Cake

Aye, you'll think you're back on the auld sod when you bite into this tasty pound cake. Your leprechauns, young and old, will like this dessert.

Prep Time: Prep: 30 minutes
Bake: 1 hour, 15 minutes
Serving Size: 12

2 Tbls Adagio Irish Breakfast Tea leaves*
1 cup milk*
1½ cups butter (3 sticks)
3 cup sugar
5 large eggs
3 cups all-purpose flour
¼ tsp salt
¼ cup Bailey's Irish Creme
1 tsp vanilla extract

2 cups powdered sugar
½ cup milk*
1 tsp Adagio Irish Breakfast Tea leaves*

Directions :
Brew (all called for, 2 Tbls & 1 tsp) Adagio Irish Breakfast Tea leaves in 1½ cups warm milk, to desired strength – about 15 minutes. Strain.

Use 1 cup of the mixture for cake, set aside ½ cup of the mixture for glaze.
Preheat oven to 325 degrees F.
Butter & flour a standard Bundt pan.
Sift dry ingredients together.
Cream butter and sugar.
Add eggs one at a time, beating well after each addition.
Next, add dry mixture and 1 cup of tea-brewed milk alternately, starting and ending with dry mixture.
Stir in Irish Creme and vanilla extract.
Pour batter into prepared Bundt pan.
Bake at 325 degrees F for about 1 hour 15 minutes, or until cake tester comes out clean.
Let cool in pan for 5 minutes, then turn out right side up on cake plate.
Mix glaze, using as much of the tea-brewed milk as needed…4 Tbls for a thick glaze or all ½ cup for a thin glaze.

Drizzle over cake & enjoy!

dinsdag 23 december 2008

Sweet African Red Potato Gratin

4 medium buttery potatoes preferably organic, scrubbed & unpeeled
6 bags of Sweet African Red
1/2 tsp. salt
6 tbsp. olive oil
freshly ground black pepper to taste
Preparation Time: 20 minutes

Preheat oven to 350° F.
Bring 5 Cups of water to a rolling boil with salt and teabags.
Cut unpeeled potatoes into quarters and add to tea liquid.
Boil for approximately 30 minutes until fork tender.
Drain potatoes well.
Mash potatoes with a fork in an oven proof baking dish with 3 tbsp. of olive oil and freshly ground pepper.
Bake for 30 minutes.
Add remaining 3 tbsp. of oil salt & pepper to taste and mash well.
Bake for 30 minutes until golden brown.
Serves 4.

vrijdag 19 december 2008

Tangy Yunnan Mushrooms


2 bags Chinese Breakfast Tea
1 tsp. orange rind
1/2 cup water
1/2 tsp. cornstarch
1/2 tsp. vinegar
3/4 tsp. sugar
pinch of salt & chili flakes
5 cups sliced mushrooms
1/8 cup finely chopped green onions
1 tbsp. peanut oil

In mug, pour boiling water over tea bags and orange rind.
Let sit for 5 minutes.
Squeeze out bags.
Mix in cornstarch, vinegar, sugar, salt, and chili flakes.
Saute mushrooms in oil in frying pan until lightly browned.
Stir in green onions.
Pour in tea mixture and simmer until sauce thickens.

woensdag 17 december 2008

Nutty Glazed Sweet Potatoes

Submitted by: Somer Wilson

The warm nutty flavor of the tea compliments this fall favorite.

Prep Time: Prep time: approx 45 minutes
Cook time: approx 5 minutes
Serving Size: about 6

5-7 medium sweet potatoes
1/3 cup packed brown sugar
3 Tablespoons butter
1/3 cup Li Zi Nutcracker tea brewed as stong as possible
1/4 tsp cinnamon
1/2 tsp salt

Brew tea and set aside.
Keep leaves.
Place sweet potatoes in a pan with enough water that they are covered.
Add used Li Zi Nutcracker leaves and boil for 20 minutes or until thoroughly tender.
Drain off water and tea leaves.
Once cool enough to touch, pull skins off sweet potatoes and cut into 1/2-3/4 inch cubes.
Heat brown sugar, butter cinnamon, salt and Li Zi Nutcracker tea in a large skillet over medium heat.
Stir constantly until mixture begins to boil.
Add sweet potatoes to skillet and stir gently until glazed.
Serve hot.

dinsdag 16 december 2008

Tea-Smoked Chicken

It's important to have a good kitchen exhaust fan for this recipe as it does "smoke".
We use chicken wings, but 3-4 lbs. of thighs work as well.

16 chicken wings
3 cloves of garlic, chopped
1 tbs. grated fresh peeled ginger root
1 tbs. honey
3/4 c. low-sodium soy sauce
1/2 c. cream sherry
3/4 c. brown sugar
1 c. loose-leaf Lapsang Souchong tea
Sesame seeds as garnish

Cut wing tip off drumstick end of wing and slice through the wings.
Wash and pat dry.
In a blender place chopped garlic, grated ginger root, honey, soy sauce and sherry and process only 20 seconds.
Pour marinade into a 9"x13" baking pan and coat the chicken wings.
Cover pan and refrigerate at least two hours, rotating wings at least one time.
Line a heavy cast iron or steel roasting pan with heavy-duty aluminum and sprinkle the sugar and tea on the foil.
Place a cake or wire rack in the skillet, and arrange the chicken wings on top.
Cover with lid or more aluminum and turn the burner onto high, cooking chicken for 30 minutes. Resist the urge to lift off the pan, and keep chicken covered for 20 more minutes.
To make their appearance browned or crisper, coat with a little sesame oil and put in a preheated 450-degree oven for about five minutes.
Serve with sprinkled sesame seeds atop.
Great with peanut or mustard sauce.

Cooking with Green Tea: Delicious dishes enhanced by the miraculous healing powers of green tea

Capture the healthy benefits of green tea with this collection of tasty recipes.

Green tea has long been admired for its calming effects. Now this delicious substance is being recognized for its fundamental nutritional uses.

Polyphenol, one of the most effective antioxidants known, is an essential component of green tea. This compound possesses powers that make it an important protector against a variety of chronic ailments. In Cooking with Green Tea, Ying Chang Compestine teaches readers how to distinguish between the various types of tea, and explains why green tea is most favored. In addition, she provides more than fifty healthy recipes that are enhanced by this flavorful ingredient.

About the AuthorYing Chang Compestine is a regular food writer for Cooking Light, Self, and Men's Health. She has also been actively involved with several major tea manufacturers.

maandag 15 december 2008

Surf & Turf with a treat

Submitted by: Michelle Fischersurf & turf, grilled, baked or broiled to perfection everytime.
For a no salt all natural recipe omit the sea salt and a special dessert treat
Prep Time: 1-2 hours
Serving Size: 3-4

3-4 pieces of Tilapia filet, or favorite light white fish, shellfish or bonelesss, skinless chicken breast
1 steak London Broil, Tendonlion top first cut preferable
a dash or two of the following
fruity olive oil
lemon/lime juice or lemon juice
fresh garlic
onion powder or flakes
gunpowder tea pellets
speariment tea leaves
sea salt (optional)
lemon peel
pink peppercorns
black pepper
fennel seed
vidalia onion (garnish for meat only)
white sweet onion (garnish for meat only)
1 can sweetened condensed milk
1 package coconut flakes
1/8 C VERY VERY STRONG Gunpowder and Speariment Tea
a jar cherries (garnish)

Rinse your meat & fish (or subsittions) well with cold water place in center of piece of foil, kinda fold up the foil to avoid leakage
In small bowl mix all dry ingredients rub on top & bottom of fish, chicken and or steaks sprinkle a little sea salt if desired, add very little citrus juice and oil wrap in foil and place in fridge for about 30 mintues to 1 hour before cooking.
Bake 350 degrees, broil or grill the foil packets for approx 20-30 minutes.
Serve with rice & vegetables and garlic bread.

chilled white or blush wine Dessert:
In a small bowl mix all ingredients well except for cherries.
Place by teaspoon fulls in mini muffin liners (or the regular size) place a cherry on top press slightly
Bake at 350 degrees until slightly tan not really browned cool and serve after your surf & turf dinner. Enjoy!

zaterdag 13 december 2008

Assam tea scones

Submitted by: Adam Gibbs
Ground tea adds the perfect touch to these subtly spiced scones.
Prep Time:15 minutes
Cook: 12-15 minutes
Serving Size: Serves 2 for breakfast, 4 for tea

1 cup all-purpose flour
2 tsp baking soda
2 tsp sugar
1/4 tsp salt
4 tsp Assam tea leaves
1/8 tsp ground cloves
1/2 tsp cinnamon
2 dashes cardamom
1/2 cup + 2 Tbsp cream
cinnamon sugar, for dusting

Pre-heat oven to 425.
Grind the tea leaves to a fine dust.
Shake them through a sieve to filter out the larger pieces.
Volume of ground tea leaves should be roughly 1/4 that of the unground (i.e. 1 tsp).
Combine first eight ingredients in a medium mixing bowl.
Make a well in the center, add cream, and stir until just combined. (Don't wash the measuring cup you used for the cream just yet, you'll want the residue later.)
Turn out on to a lightly floured work-surface and gently kneed until dough coheres and is smooth, about one minute.
Turn over from time to time to prevent dough from sticking to surface.
Pat dough out into a round 1/3 of an inch thick.
Using a biscuit cutter of any shape (mine was a 2 inch diameter circle) cut out scones and transfer to a parchment-lined baking sheet.
Gather up scraps, pat out, and cut again.
Brush the tops of the scones with the cream residue left in the measuring cup.
If there isn't enough to lightly cover all the scones, pour in a bit more.
Dust with cinnamon sugar.
Bake at 425 for 12-15 minutes.
Makes 10-12 scones 2 inches in diameter.

vrijdag 12 december 2008

Orange Pekoe & Grand Marnier Soufflé

Wonderful dessert from Pastry Chef Alan Gontowski of the Four Seasons San Francisco, created in honor of Samuel Twining, OBE (Officer of the Order of the British Empire), using Twinings Orange Pekoe.

Chef Gonowski served this soufflé in molded chocolate tea cups, made in cupcake tins with handles of rolled chocolate attached. It is just as attractive (and delicious) made in individual ramekins.

1/2 c water
2 tbs. Grand Marnier
1/2 c heavy cream
10 tbs. granulated sugar
3 eggs, separated
2 Twinings Orange Pekoe tea bags
Whip heavy cream with 2 tbs. sugar and refrigerate.
Separate eggs and add 4 tbs. of sugar to the yolks and whip until thickened and light yellow in color.
Set aside.
Whip egg whites to a light foam and slowly add the remaining 4 tbs. of sugar, whipping until stiff peaks are formed.
Heat water and steep tea bags, and leave to brew for four minutes.
Squeeze bags to draw out all the flavorful liquor of the brewed tea.
Place tea on the stove and bring to a boil; simmer at medium heat uncovered until reduced two thirds.
Remove from heat and cool.
Place yolk mixture in a double boiler with tea liquid and temper over warm water until the tea liquid reaches a ribbon stage.
Pour into a large mixing bowl and fold in egg whites, then fold in chilled cream.
Add Grand Marnier and pour entire mixture into a soufflé mold, ramekins or chocolate cups. Refrigerate.

donderdag 11 december 2008

Apricot tea cookies

About 20 cookies
2 cups unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup rolled oats (not instant oatmeal)
1/2 cup Sucanat®, sugar, or alternate dry sweetener of choice
1 cup raw almonds, chopped
1 cup dried apricots, preferably unsulphured, chopped
1/2 cup sunflower or other light oil
1 Tablespoon vanilla
1/4 cup plain or vanilla soy milk (approximate)

Preheat oven to 350 deg F.
Sift the flour, soda, powder, and salt together into a large mixing bowl.
Mix in the oats, sugar, almonds, and apricots.
Stir in the oil, vanilla, and soy milk, mixing well.
If the mixture seems too dry, add more soy milk a few drops at a time until the mixture holds together but isn't liquidy.
Drop by heaping teaspoons onto a lightly oiled baking sheet.
Bake for 12 to 15 minutes, until just beginning to brown around the edges.

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved.

woensdag 10 december 2008

Cooking with Tea

The Chinese liberated tea leaves from the cup long ago, but cooks around the world are now discovering tea as an ingredient in the kitchen. Trendy restaurants boast tea-infused sauces, and pastry chefs are learning how to balance sweet flavors with bites of tannin.

Depending on where they were grown and how they were dried, tea leaves can add fruity, floral tones or woodsy, smoky complexity or a refreshing, green-grass finish.
Obviously, you won’t want to use your $280 dollar-a-pound Imperial Dragonwell for cooking.
Loose-leaf teas will still deliver the best flavor, but since you’ll combine the tea with other ingredients, convenient bags will work almost as well. For recipes that retain the leaves, you may even prefer the smaller pieces in tea bags, as they’ll blend in more readily with other spices and herbs.

Flavor Infusion
Unless the tea leaves are very fine, the best way to add flavor is with an infusion. You can steep your favorite tea directly in hot milk, cream, wine, stock or juice instead of diluting the dish with water. If you want a stronger flavor, use more tea instead of steeping the leaves longer, to avoid bitterness and an overly tannic finish. For delicately textured foods, such as custard or ice cream, strain loose leaves through a damp coffee filter or paper towel to remove even the tiniest motes of tea. You’ll be left with the essence of the tea, a fragrant infusion that will add depth to a wide variety of dishes.

Tea Oil
Pressed from the seeds of the tea plant, tea oil is the new favorite of such celebrated chefs as Hubert Keller, Bradley Ogden, Roland Passot and Ron Siegel. The golden oil’s smoke point is high enough for sautéing without worry, while its delicate floral tones, deepened by just a hint of tannin, blends well in sauces and dressings.

Easy Ideas
Poach fish in green tea.
Infuse a custard or ice cream base with black or green tea, or use herbal tea in a sorbet.
Stir the contents of a tea bag into the dry ingredients of a cake.
Cook rice in weakly brewed tea.
Jazz up an egg sandwich: Gently simmer the peeled, hard-boiled eggs in a smoky lapsang souchong tea and let them cool in the liquid before chopping.
Replace up to half of the oil in your favorite vinaigrette with brewed tea. Those with citrus or other fruity notes are ideal.

dinsdag 9 december 2008

Mintea Couscous

Preparation Time: 20 minutes

2 bags Mint Tea
1/2 cup boiling water
1 tbsp. olive oil
1 medium yellow onion, chopped fine
1 clove garlic, finely minced
1 large tomato, seeded and finely chopped
2 tbsp. black raisins
1/2 cup cooked or canned chick peas
1/2 tsp. ground cinnamon
1/4 tsp. saffron threads
1 tsp. salt
2 cups cooked couscous (small semolina pasta balls)

Steep 2 tea bags in the boiling water. Set aside.
Saute onions and garlic in the oil over medium heat until golden.
Add tomato, raisins, chick peas, cinnamon, saffron, and salt.
Cook 5 minutes.
Add strained tea and simmer another 3 minutes.
Combine mixture with couscous or pasta and serve warm or at room temperature.

maandag 8 december 2008

Lemon Verbena Iced Tea

To make a gallon of tea:
Steep 1 cup lemon verbena herbal tea leaves in a quart of boiling water for 15 minutes.
This creates a concentrated liquor.
Strain, then transfer lemon verbena liquor to a large container and add 3 quarts cold water; cover and refrigerate for up to 3 days.
For a 2-quart pitcher, add half of the tea mixture.
Quarter 1 orange and 1 lemon.
Squeeze orange and lemon quarters into the pitcher.
Add mint sprigs for garnish.
To serve, pour over glasses of ice and add a sprig of fresh lemon verbena or mint and citrus slices to each.

zondag 7 december 2008

Four Spice Chai Recipe

One of my favorite warming drinks is a cup of Chai tea.

2 cups water
1 cup milk
1 tbs black tea leaves
1 3-inch cinnamon stick
4 whole cloves
4 whole black peppercorns
4 whole cardamom pods
4 tsp sugar

Heat water to simmering and add tea leaves.
Let simmer and steep for about 3 minutes, then stir in the sugar and spices.
Continue to simmer for another 5 - 10 minutes, depending on how strong you want your chai. Then pour in the milk, and keep heating until it's all warmed through. Strain out the spices and serve hot.

zaterdag 6 december 2008

Honeybush Baklava with Almonds and Dates

Submitted by: Julie Schwaninger

Prep Time: 30 min prep/45 min bake

Serving Size: 48

15 sheets of phyllo dough, cut in half crosswise (should make 30-13”x8.5” sheets)
2 1/2 c. of blanched almonds, chopped
1 c. dried dates, chopped
1/2 c. sugar
2 t. ground cinnamon
1/2 t. ground nutmeg
Dash ground clove
2/3 c. unsalted butter, melted

Honeybush Syrup:
1 c. brewed honeybush tea, double strength
1 c. white sugar
1/2 c. honey
1 T. lemon juice

Note: Cover phyllo with plastic wrap and a damp tea towel to prevent it from drying out and cracking.
Preheat oven to 350 degrees.
Prepare nut filling: combine nuts, dates, sugar and spices, set aside.
Grease 9x13 pan.
Lay first sheet of phyllo in the pan and brush with melted butter.
Repeat layers of phyllo and brushed butter until the bottom is covered with 10 layers of phyllo. Sprinkle 1/4 of the nut filling over the pastry.
Top the nut filling with 3 layers of phyllo, brushing each with butter.
Sprinkle another 1/4 of nut filling and 3 layers of buttered phyllo, repeating these steps until the nuts filling is gone.
Use all remaining phyllo sheets (there should be 11) to form a thick top layer, making sure to brush each layer with butter.
Use a very sharp knife to cut completely through the uncooked baklava.
Cut the pan into 24 squares, then cut on the diagonal of each square to make triangles.
Bake for 40-50 minutes, until golden brown.
While baklava is baking, prepare the honeybush-scented syrup.
Combine double strength tea, sugar, honey, and lemon juice in a medium saucepan.
Bring to a boil, then lower heat to medium and simmer for 15-20 minutes, reducing to a medium-thick syrup.
Once the baklava is golden brown, remove it from the oven and cool for 10-15 minutes.
Pour the honeybush syrup evenly over the warm baklava and let it cool completely.
Remove cooled baklava from pan and store at room temperature for up to 1 week.

vrijdag 5 december 2008

Wild Rice with Tea

This recipe is from Cordon Bleu-trained chef Nat Litt, owner of The House of Tea in Philadelphia, (800) 923-8327. He offers nearly 200 gourmet teas and tea blends from around the world. When in the city of brotherly love, stop by at 720 South Fourth Street.

1 tsp. good-quality oolong or black tea leaves
1/2 chopped tomato
1 tsp. each: chopped red, yellow and green bell peppers
1/2 chopped onion
1 tsp. thyme
1 bay leaf
1 tbs. butter
2 c wild rice
6 c chicken stock

Sweat tomato, peppers and onion in butter until tender.
Add wild rice, tea leaves, spices and chicken stock to cover.
Bake in covered casserole dish in 350-degree oven for 45 minutes.
Remove bay leaf, fluff and serve.

Below are two wonderful cook books on Wild Rice. You can order them by clicking the link.

donderdag 4 december 2008

Christmas is approaching

I have told you before about the quality teas provided by Tea World.

Have a look at their website NOW as they sell the most wonderful of teas: Yamamotoyama Tea!

woensdag 3 december 2008

Rooibos Raisin Rolls

These rolls, moist and studded with raisins, have a hint of honey that really compliments the light, earthy flavor of the rooibos tea. They will pair well with any stew or hearty, comforting dinner but are also excellent when split and toasted at breakfast.
Prep Time: 20 min. Inactive Time: 1h 45 min.
Serving Size: 12 rolls

1 1/4 cups water
1 tbsp rooibos tea
1 package (2 1/4 tsp) active dry yeast
2 tbsp honey
2 tbsp butter, melted and cooled
1 tsp salt
2 3/4 cups all purpose flour, plus extra for kneading
1/2 cup raisins

Bring water to a boil and stir in tea.
Let steep for 7 minutes, strain leaves and let water cool until it is just warm to the touch, 100-110F.
In a large bowl, combine 1/4 cup of the warm tea, yeast, honey and melted butter.
Stir together and let stand for 10 minutes, until foamy. Stir remaining tea, salt, 2 cups of flour and raisins into yeast mixture. Add remaining flour one tablespoon at a time, stirring until the dough comes away from the sides of the bowl. You may not need all the flour, but if you need to add a bit extra, that's fine. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. Turn risen dough out onto a lightly floured surface and cut into quarters. Divide each quarter into 3 pieces. Shape each piece into a ball and place on a lined or lightly greased baking sheet, covered with a clean dish towel, to rise for 20 minutes. Preheat the oven to 375F while the rolls are rising. Bake rolls at 375F for 20-25 minutes, until they are golden brown. Remove to a rack to cool, or serve warm

dinsdag 2 december 2008

Almond Oolong Bread

A simple but delicious bread made easy in a bread machine. Great at any time of the day with a cup of tea.

Prep Time: Cooking time: 30 minutes
Serving Size: 12

2 tsp. yeast
2 1/2 c. bread flour
1 1/2 c. whole wheat flour
1 tsp. salt
3 tbs. honey
2 1/2 tbs. oil
1 1/2 c. brewed Oolong tea
1/3 - 1/4 c. sliced almonds

Place the following in a bread machine:
yeast, flours, salt, honey, oil, and tea.
*Note: Bread machines vary. Some machines need liquids last, while other models need them first. Please check your bread machine directions to find out.
Set to dough setting
When dough is complete, preheat oven to 400 degrees.
Shape bread in loaf pan sprayed with nonstick cooking spray.
Sprinkle 1/4 to 1/3 c. sliced almonds on dough.
Bake for 30 minutes or until golden brown.

maandag 1 december 2008

Jasmine-Scented Crème Brulée

Submitted by: Melody Fassino
The delicate sweetness of the jasmine tea adds an elegant layer of flavor to a basic crème brulée. This is a wonderful, rich dessert to serve to guests.
Prep Time: Prep: 20 minutes
Cook: 30 minutes
Serving Size: 4
4 tbsp Jasmine leaves
4 egg yolks
1/2 cup sugar
2 cups light cream
1/2 tsp pure vanilla extract
4 tbsp sugar

Steep the tea in 2 cups of boiling water for five minutes, remove the leaves, and reduce the brewed tea to 2 tablespoons.
Preheat oven to 325 degrees F.
Whisk together the egg yolks and sugar in a heat-proof bowl until lighter and somewhat frothy. Mix the cream and vanilla in a saucepan, and heat until bubbles form around the edges.
Add about a quarter of the simmering cream to the egg yolk mixture, whisking constantly.
When mixed, add the rest of the cream, still whisking constantly.
Add the reduced tea liquid to the mixture, and continue whisking until the sugar is completely dissolved and the custard is well-mixed.
Pour through a fine strainer evenly between four crème brulée dishes or ramekins.
Arrange the ramekins in a shallow baking dish so that they are not touching and transfer to the oven.
Fill the baking dish halfway up the sides of the ramekins with very hot tap water.
Bake the custards until set in the center, about 30 minutes.
Remove from the baking dish and chill the custards for at least two hours until ready to serve. Before serving, sprinkle 1 tablespoon of sugar over each of the custards and either use a torch or place under the broiler for approximately 2 minutes to caramelize the sugar.
Let cool briefly and serve.