Rooibos Baked Apples

Ingredients:
6 large baking apples (e.g. Granny Smith, Cameo, Golden Delicious, Rome, Winesap)
1 cup maple sugar
1/4 tsp ground cinnamon
1/4 tsp ground cloves
pinch salt
1 oz butter
1 cup water
1 tbsp of Rooibos loose-leaf tea leaves.

Optional:
1 teaspoon vanilla
1/2 lemon
1/4 cup crushed pecans or walnuts, toasted
1/4 raisins or dried fruits, chopped

* *Note: I personally prefer alternative sweeteners to white or brown sugar. Most dry, powdered alternative sweeteners (e.g. maple sugar, sucanat, date sugar, stevia) are easy substitutes (1 part for 1 part) in recipes. When using a liquid sweetener (e.g. maple syrup, brown rice syrup, honey, molasses), in place of white or brown sugar, reduce the liquid content in the recipe by 1/4 cup.

Directions:
Preheat oven to 350°F
Rinse and core apples
Arrange apples in ovenproof dish, peeled end up
Mix sugar, spices and salt
Stuff apples with mixture, heaping slightly
Dot with butter
Brew 2 tsps of loose-leaf Rooibos in 1 cup of water
Add vanilla and a few strips of lemon peel to brewed tea (optional)
Pour tea and vanilla mixture around apples
Squeeze lemon over apples (optional)
Bake uncovered for approximately 20 minutes or until apples are tender, basting occasionally
Remove from oven; cool for 5 minutes
Place apples on individual serving plates
Pour pan juices over apples
Serve with whipped cream or a vanilla-ginger flavored icecream
15. Sprinkle with toasted pecans, walnuts, raisins or chopped dried fruits(optional)

A Clan

Because of the land I own in Scotland, I belong to Clan MacPhail. Before I introduce you to the clan tartan, I would like to tell you a bit about the history of the clans.

What's A Clan?
The word 'clan' actually derives from the Gaelic form 'Clann', meaning 'children' or 'stock'. However it's meaning in Scots can be a tribe or race or can represent a family unit. At the head of the clan stands the Clan chief.

The Chief's succession was decided and governed by a system known as 'Tanistry'; this was the ancient law of succession whereby an heir was chosen from a group of individuals with hereditary claims. This group would typically consist of males whose great grandfathers had, themselves been Chiefs. It was the existing Chief's task to choose an heir or 'Tanist' from this group who was regarded as the person most suited to succession. This system ensured that a strong leader was always chosen. Indeed, throughout the lifetime of the Chief the Tanist would be second in command, taking full responsibility for the Clan during the Chiefs absence.

Beneath the Chief were the Chieftains, from which the Tanist had been selected; these were the heads of the individual houses from which the Clan was formed. The eldest of these was called the 'Toiseach' and in most cases he became the Tanist. The Captain of the Clan was selected from any of the above. The 'Daoin-Uaisle' were the gentlemen of the clan, beneath them existing the main body of the clan itself. In times of war (which was frequent), The Clan took on the form of a military regiment. Each Clan had its distinctive badge and war cry and its own pipe tunes to rally to. No Clan would enter into a war until its people were consulted. Only after full consent was given was the Clan put on a wartime footing.

The Clan was a symbol of unity and strength; it was also structured on egalitarian principles. Although the body of the clan were regarded as its kin there were natural divisions within it, which, although it rarely affected the individuals standing nevertheless existed. Those members of the clan with blood ties were the 'Native Men'. The shared the Clan surname. Sometimes individuals or small family groups would come into the Clan who had no blood relation and were merely seeking protection or sanctuary. These were the 'Broken Men' of the Clan, sometimes a smaller neighbouring Clan, which had suffered some natural or man-made devastation and were unable to survive alone, or else simply individuals with no specific allegiance.

As well as these there were the Septs, These were large and powerful families within a Clan. They did not share the native surname but in some cases their heads could be as powerful as the Chief himself. Smaller Clans could also bond together for protection, forming a larger confederation. The Clan Chattan, made up from several smaller member Clans was an example of this.

Peacetime in the Clan held many traditions; The chef himself was frequently cast in the role of matchmaker arranging marriages, which settled inter Clan feuds and strengthened social ties. A practice known as 'handfasting' was adopted, this was a kind of trial marriage which lasted for one year and a day. At the end of this time the marriage could either go ahead or not. During Handfasting the couple lived together as husband and wife.

The rights of women were well protected under the Clan too. Many women were given the opportunity to assist on councils and unfaithful, cruel or uncaring husbands were held in very low regard.

Jasmine Tea Poached Pears

Jasmine Tea takes a trip down Pear lane with this delicate amaretto and balsamic vinegar treatment to poaching pears.

Ingredients:
1 can pear halves rinsed (in water or syrup)
1 cup Jasmine Oolong Tea (made with two tsp of tea and brewed for 8 min)
1/3 cup Sugar
1 1/2 Tbsp amaretto
1 Tbsp balsamic vinegar
1/4 tsp vanilla

Directions:
Combine all ingredients in a small saucepan.
Bring to a boil then back down to medium or slightly more and simmer for 15 minutes or until the pears soften.
Remove pears and chill (or set aside if you want it hot, it's good both ways)
Strain the remaining sauce and return to a simmer until it starts to thicken into a syrup stir occasionally and check often. Approx - 10 min - 20 min
Divide pears evenly onto two plates and add a scoop of vanilla ice cream and a slice of angel food cake for the full package.

Drizzle the sauce all over everything and save the leftover sauce for any ice cream that may survives the night, pancakes for breakfast the next morning or even each other. Why not?

Fresh Fig and Assam Melody Tea Bread

Submitted by: Jenny Colvin

This bread takes advantage of the fresh figs available between August and September. Try to find figs that have been picked and use them the same day for peak flavor.

Ingredients:
1-1/2 cups light or dark figs, stemmed and coarsely chopped
1 cup Adagio Assam Melody tea, brewed double strength
1-2/3 cup flour
½ cup slivered almonds
1 teaspoon each: nutmeg, cinnamon
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cup sugar
½ cup salad oil
2 eggs

Directions:
Gently combine figs and tea; let stand 15 min.
Mix together flour, almonds, cinnamon, nutmeg, baking soda and salt.
In a mixer bowl, beat sugar, oil and eggs to mix; blend in flour mixture.
Drain tea from figs but do not throw away.
Gently stir in figs and ¼ cup tea; pour batter into well-greased loaf pan; bake at 350º F for 1-1/4 hours or until bread feels firm when gently pressed in center.
Cool in pan 10 min., then invert onto a rack.
Bread can be frozen for later use.

For a special treat, make the Assam Melody Spread:
Combine 8 oz softened cream cheese, 2 tbsp double strength Assam Melody tea, and 2 tbsp brown sugar. Serve with bread.

Easy Apricot Chamomile Cream Puffs

Submitted by: Faith Hopler

Cream puffs might sound intimidating, but they are easy - easier than pie! Light, crackly globes of eggy pastry, oozing with golden apricot jam and - the highlight - sweet cream scented with the summery taste of yellow chamomile. With a little planning ahead these delicious pastries will delight your dessert-loving friends!

Ingredients:
Chamomile Cream
2 cups of heavy whipping cream
2 tablespoons of whole chamomile flowers
1 tablespoon orange zest (optional)
3 tablespoons of sugar (or to taste)

Pastry Dough
1 cup water
5 1/3 tablespoons (about 3 ounces) unsalted butter
2 tablespoons sugar
1/2 teaspoon kosher salt
1 cup flour
4 to 5 large eggs

Assembly
1 jar good chunky apricot jam

Directions:
Chamomile Cream
Simmer 1 cup cream with the chamomile flowers for 10 minutes.
Take off the heat and steep with orange zest for 30 minutes.
Add second cup of cream and chill in the fridge for an hour or until cold.
Strain the zest and chamomile out of the steeped cream before adding the second cup.
Whip with a mixer until slightly stiff, beating in sugar by tablespoon until sweet enough for your taste.
Keep chilled until use.

Cream Puff Pastries
Pate a choux is the French name for this kind of dough.
Unlike puff pastry or even pie crust, this dough is very forgiving and quick to make.
You can make them ahead and fill them right before eating to save time before a party or dinner.

Preheat the oven to 450°F and line two large baking sheets with parchment paper.
Bring water, sugar and butter to a simmer in a saucepan.
Mix in the flour and salt all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
Now cook over medium heat, letting moisture evaporate, for about 5-10 minutes, until steam comes up and there is the smell of slightly cooked flour.
Transfer to the bowl of a mixer and beat until cooled to lukewarm, about 2 minutes.
Add the eggs one by one and beat them in until the dough is a sticky paste.
If the dough is thick and stiff, add the fifth egg.
Drop small spoonfuls onto a parchment covered sheet.
Bake for ten minutes at 450, then lower the heat to 350 and bake about 20 minutes or until there is no moisture inside.
Store in tightly covered container until ready to assemble and serve.
Recrisp at 300 degrees for a few minutes before serving if necessary.

Assembly
Slice each puff pastry in half.
Put in a dollop of apricot jam, then a dollop of whipped cream, and put the top back on.
Pipe cream in with a decorative tip, if desired.
Put three on each plate and serve with blueberries or fresh peach slices, if desired.

Assam Tea Scones

Submitted by: Adam Gibbs

Ground tea adds the perfect touch to these subtly spiced scones.

Ingredients:
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

Directions:
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.

Chocolate and Green Tea Pudding Recipe

Not exactly a cookbook per se - I couldn't help but pick up a copy of the new Teany book. New Yorkers know Teany as the vegan-friendly, hip, contemporary tea shop opened in the Lower East Side by Moby and partner Kelly Tisdale.

I picked up Teany - the book, because I was interested in learning a bit more about various types of tea, and also looking for new ways to prepare or use it in my everyday cooking or life - infusions, etc. The recipes for Chocolate and Green Tea Pudding as well as the French Toast with Plum Syrup immediately jumped out at me. Wayne tagged the Cashew Butter Sandwich to try later this week for lunch.

Other things I like in the book - there is a neat health and beauty recipe chapter with directions on how to make mouthwash from goldenrod, elderflowers, and peppermint. The chapter also includes directions for a luxurious looking rose petal foot soak, and of course the ubiquitous puffy eye tea treatment where you hang out with herbal tea bags over your eyes.

There is a page that will show you how to decaffeinate your own tea - so you non-caffeine drinkers aren't just limited to the decaffeinated selections of your local tea section or shop. There are also one-page bios on a handful of different types of caffeinated teas: silver needle, yerba mate, pu-erh, monkey-picked teas, and jasmine pearls.

The recipe breakout in the Teany book seems divided between sandwiches, tea coolers, a couple soups, a couple sweets, and some tea-free, spiked favorites like sangria, raspbellinis, and champagne mojitos.

I would estimate that recipes make up about half of the overall page count of Teany. The rest of the book functions sort of like a yearbook, telling the story of the shop, the tale of Kelly and Moby's friendship, shout outs to friends, and other miscellany.

The Chocolate and Green Tea Pudding today is vegan. No dairy at all, yet look at the picture - can you believe how creamy it looks? The consistency is beautiful, quite light and mousse-like. It was very easy to make, and would make a nice, rich chocolate treat the next time you have a mixed-crowd of friends over. I used Nasoya brand tofu (a combination of silken and soft) in the recipe, and the flavor was pretty good. Tofu makes up the body of those pudding so it is important to get one with the right flavor or the pudding will taste a little weird. Also, be sure to use top notch chocolate chips. I liked the simplicity of this recipe, but might play around with a few different brands of tofu before I stick to one. Maybe someone with an inside track at Teany can tell me what brand they use and email me.

The other idea that came to me as I was making this was to try it again in the future, swapping out the green tea and going for more of a Mexican chocolate base, maybe with a splash of Kahlua? Yum. Either way, make sure you serve the pudding well chilled. It really does make a difference in how the pudding tastes, the mouth feel and texture. It's not like dairy based pudding which tastes so good warm.

As far as the directions go, they are straight-forward. I took the liberty of straining the tea leaf infused chocolate soy milk into the food processor to get rid of the tea leaves after the milk had been infused. I think that might have been an oversight in the printed recipe but not positive. Enjoy!

Ingredients:
1 cup chocolate soy milk
1 tablespoon loose green tea leaves
10 ounces (one bag) semisweet vegan chocolate chips
12 ounces silken tofu
1/4 cup soft tofu
2 tablespoons matcha tea (green tea powder, available at any good tea shop), optional

Directions:
Pour the chocolate milk and tea leaves into a small pot and bring to a boil. Turn off heat and let the chocolate milk cool. Melt the chocolate chips in a double boiler (or you can do this in a small pot over low heat, stirring constantly).
Put the soy milk mixture (Heidi: this is where I strained it), melted chocolate, silken tofu, and soft tofu into a food processor. Blend until totally smooth. Put into individual cups or bowls, and refrigerate for at least one hour.
Before serving, take a paper doily or any other design cutout and lay it over the pudding.
Generously powder the top of the doily or cutout with the matcha. Lift the doily or cutout, making sure not to disturb the design you just made. Serve immediately.

Chocolate Earl Grey Cake

Ingredients:
6 Earl Grey tea bags or
2 tbsp Earl Grey loose leaf tea
125ml sunflower oil
3 eggs
225g sugar
125g dark chocolate
225g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
pinch salt
125ml plain yogurt

Directions:
Heat oven to 180° C.
Grease and line the bottom of a 20cm springform tin.
Brew the tea and orange zest in 250ml boiling water for 3minutes.
Beat the eggs, sugar and oil until thick and combined, now whisk in the chocolate.
Sift in the flour, baking soda, baking powder and salt and fold in.
Now beat in the yoghurt followed by the tea.
You will end up with a
very liquid batter, transfer to the cake tin and bake for about 50mins until a cake skewer comes out clean.
Serve dusted with icing sugar and a cup of earl grey.

Tartan

Tartan is a pattern consisting of criss-crossed horizontal and vertical bands in multiple colours. Tartans originated in woven cloth, now used in many other materials. Tartan is particularly associated with Scotland. Scottish kilts almost always have tartan patterns.

Until the middle of the nineteenth century, the highland tartans were associated with regions or districts, rather than by any specific clan. This was due to the fact that tartan designs were produced by local weavers for local tastes and would tend to make use of the natural dyes available in that area. The patterns were simply different regional checked-cloth patterns, whereof one chose the tartans most to one's liking - in the same way as people nowadays choose what colours and patterns they prefer in their clothing. Thus, it was not until the mid 1800s that specific tartans became associated with Scottish clans or Scottish families.

Kincavel Estate is situates on the Ardnamurchan Peninsula in the Lochaber District.

Lochaber

Lochaber ancient
Lochaber wit
Lochaber weathered

These are original Lochaber District tartans.

Which one do you prefer?

Garlic-Mint Yogurt Sauce

Submitted by: Kara Tawa

This is a great dish to serve with beef or lamb, its a traditional lebanese dish.

Ingredients:
1 cup strained plain yogurt
1 tablespoon extra virgin olive oil
1 teaspoon adagio spearmint tea leaves
4 minced garlic
1/4 teaspoon of salt
1 sliced cucumber

Directions:
In a medium bowl whisk yogurt until smooth.
Add remaining ingredients.
Refrigerate until use.

Scrumptious Carrot Apple Oolong Muffins

These are yummy for a quick treat. Be it a grab and go breakfast or an accompaniment to a steaming cup of tea, these hit the spot.

Ingredients:
3 eggs
1 c canola oil
2 t vanilla
1/4 c Oolong tea (brewed and cooled)
2 c finely grated carrots
1 c chopped, peeled apple
1/2 c raisins
1 1/4 c sugar
1 1/4 c whole wheat flour
1 c all purpose flour
2 1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt

Directions:
Prepare muffin pans by using a non-stick spray. Set aside.
In a bowl, combine eggs, oil, vanilla and tea. Add carrots, apple and raisins to egg mixture and set aside.
In a seperate bowl, combine sugar, flours, baking powder, cinnamon and salt.
Use a fork to evenly distribute ingredients.
Next, fold in wet ingredients and mix until just blended.
Spoon mixture into muffin cups and bake 20-22 minutes until done.

Lemongrass tea Brownies

Submitted by: Dena S.

I figured if they can make pound cake with green tea in Japan, lemongrass brownies should be a fun variation on the baked goods idea.

Ingredients:
3/4 cup unsalted butter (1 1/2 sticks)
4 ounces white chocolate (either chips or chopped bar)
1 cup granulated sugar
1 tablespoon lemongrass tea
6 oz. coconut milk
3 large eggs (room temperature)
1 tsp vanilla extract
1 tsp lemon juice
3/4 cup all-purpose flour
1/4 teaspoon salt
Coconut flakes and lemon zest for topping (optional)

Directions:
Bring the coconut milk to a simmer and steep the lemongrass tea in it with a tea ball.
While the coconut-milk-tea is steeping (7-10 min.), melt the butter and white chocolate together in a double boiler.
Remove the tea ball and add the sugar and coconut-lemongrass milk to the melted butter and chocolate.
Let it cool a bit until it's no more than lukewarm before adding the eggs, so they don't curdle.
After adding the eggs, fold in the flour and salt.
Add the vanilla and lemon juice last.
Bake in an 8x8 pan at 325 for about 45-50 minutes, or until a toothpick comes out clean. (If you use a 9 x 13 pan, it'll cut down the baking time significantly -- more like 25-30 minutes for a large pan with thinner brownies.)
For the serious coconut fans out there, you can sprinkle coconut flakes on top, toast them lightly with a kitchen torch, and add shreds of lemon zest as a finish. (For the not-so-much coconut fans, a dusting of powdered sugar through lace makes pretty patterns on the surface.)

Chocolate Jasmine Bon Bon Cake

Experience the rich decedence of choclolate paired with a hint of delicate Jasmine. This flourless chocolate cake is filled with white chocolate parisan cream and is surrounded in a shell of chocolate glaze.

Ingredients:
1 heaping tablespoon Jasmine tea
1/3 cup boiling water

Cake: 2 2/3 c semi sweet chocolate chips
1 cup butter (no substitutes)
1 cup half & half (minus 3 tablespoons)
1 c sugar
8 eggs
2 tablespoons vanilla

Filling:
1 3.3 oz. package white chocolate flavored instant pudding mix
1 1/2 c cold whole milk
1 c heavy whipping cream

Glaze:
1 c semi sweet chocolate chips
3 tablespoons half & half
2 tablespoons butter
2 tablespoons white corn syrup

Directions:
Pre-heat oven to 350 degrees
Grease 2 9' cake pans or spray with Bakers Joy

Steep tea directly in boiling water for 15 minutes, strain leaves and reserve liquid.

In a sauce pan heat chocolate chips, butter, cream, sugar, and drained tea leaves (you do not have to squeeze out all the liquid), over low heat until chips are melted.
Stir until smooth.
our into a large mixing bowl. Cool.
In another mixing bowl, beat eggs on high about three minutes, until light & fluffy.
Beat into chocolate mixture 1/3 at a time until well blended.
Stir in vanilla.
Divide evenly into pans and bake for 20 minutes or until a toothpick comes out with moist crumbs.
Refrigerate layers until cold.

While layers are baking; mix pudding, milk and three tablespoons of steeped tea with a wire wisk appox. 2 minutes until thick. Set aside.
Beat heavy cream until very stiff with a mixer.
Fold pudding into cream and refrigerate untill layers are cool.

You will notice the layers will deflate and leave a 1/2' indention with a ridge around the edges...place the first layer indention side up and fill with cream mixture.
Place second layer indention side down over first layer.
Place glaze ingredients in a sauce pan and heat on low until melted and smooth.
Frost cake top and sides with warm glaze.
Refrigerate for about 1 hour.
Garnish with white chocolate curls if desired.

Spicy Cranberry Bread

Submitted by: Michelle Fischer

Ingredients:
4 eggs
1 can jellied or whole cranberry sauce
1 2/3 C strong brewed cranberry tea
1 C oil
1 3/14 C flour
2 tsp baking soda
1 1/2 teaspoon salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp clove
3 cups sugar
1 cup finely chopped pecans, walnuts optional

Directions:
In large Bowl, beat eggs well, add next 2 ingredients.
Mix & sift remaining ingredients and add to mixture.
Pour into 2 greased and floured loaf pans.
Bake at 350 degrees for approx. 1 hour

Enjoy!

Tea Glazed Almonds

Delicious, simple & healthy snack. Good at tea time or anytime you need just a bite of something special.

Ingredients::
1 Heaping Teaspoon Gunpowder Tea
1/4 Cup Granulated Sugar
1 Cup Raw Almonds
Dash of Salt

Directions:
Combine sugar, salt & dry Gunpowder tea in mini food processor.
Process until sugar & tea are thoroughly mixed & tea is broken into small pieces.

Place almonds & tea/sugar mixture in a large heavy bottom pan on cook top.
Heat should be at low medium to medium heat.
Heat mixture in pan, stirring frequently.
When sugar begins to melt, lower temperature & keep stirring so that all sides of almonds are coated.
When all sugar is melted and almonds are thoroughly coated, turn out onto waxed paper and separate almonds.
Let almonds cool & dry on the waxed paper.
This process not only melts the sugar but toasts the almonds. Enjoy!

Smoky Mushroom Ravioli with Caramelized Onion & Cheese

Subtle smoky flavor of Lapsang Souchong paired with the sweetness of carmelized onions and tart taste goat cheese.

Ingredients:
Pasta:
12 oz bread flour
4 oz semolina
5 eggs
1/2 oz olive oil

Mushroom Filling:
1 small onion, diced
1 medium shallot, diced
8 oz baby portobello mushrooms, cleaned and diced
2 TB olive oil
5 oz heavy cream
1 tsp. Lapsang Souchong tea leaves
1 tsp. thyme, chopped
1/4 tsp. ground Lapsang Souchong (optional)*
salt & pepper to taste

Caramelized Mushroom & Goat Cheese Sauce:
1 oz butter
6 medium shallots, sliced
10 oz cream, divided
3 oz goat cheese

Directions:
Pasta:
Sift together bread flour and semolina in a mound onto countertop.
Make a well in the center.
Add 2 eggs and olive oil.
Whisk together with a fork, taking care not to damage well walls.
Add more eggs and incorporate.
When dough forms, pick it up and move to a clean surface; you will not use all of the flour (depending on humidity).
Knead until elastic; wrap in plastic and let rest 20 minutes, or chill overnight.

Mushroom Filling:
Gently heat cream until small bubbles form around edges of pot; do not boil.
Add tea and steep for 20 minutes. Strain, or remove tea ball.
Grind 1/2 tsp tea with mortal and pestle or spice grinder until fine.

Heat sauté pan on medium high heat.
Sauté onion and shallots in olive oil until soft; add mushrooms and sauté, stirring, until moisture is absorbed and pan heats up again, about 3 minutes.
Add thyme and cook.
Add cream, lower heat and simmer until moisture is absorbed.
Season to taste.
If you like a smokier flavor, add the ground Lapsang Souchong to taste as well.
Remove from heat and let cool to room temperature.

Cut dough into four pieces and roll according to your pasta roller’s instructions.
You can either cut out shapes, or fill long strips.
Depending on which shapes you use (ravioli or tortellini) and how big you cut your pasta, will determine how many finished pieces you’ll have.

Boil pasta 4-6 minutes, or until al dente. Meanwhile, start sauce.

Caramelized Mushroom & Goat Cheese Sauce:
Melt butter and add shallots; cook on low heat until caramelized.
Pour onto paper towels to absorb any excess oil.
Place onions, half of the cream and goat cheese into a food processor and pulse until you get a paste.
Scoop mixture back into pan used for onions.
Add remaining cream and whisk until smooth.
Cook on medium low heat, whisking occasionally.
Simmer until slightly reduced and thickened.
Sauce will thicken upon standing.

Plate ravioli and pour sauce over pasta.

Blessed Imbolc Everyone

Today is Imbolc or as we call it in Belgium: Maria Lichtmis, a day on which traditionally one eats pancakes.

Yesterday I posted a recipe for nutty pancakes and if you scroll down you can find a recipe for Chamomile Pannkakstårta. You simply MUST try these once in your lifetime! (zondag 18 januari)

Today I give you 2 recipes for Green tea pancakes

Ingredients:
2 1/2 cups all purpose flour
1/4 cup sugar
2 tsp matcha (green tea powder)
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups buttermilk
2 cups sour cream
2 large eggs
2 tsp vanilla extract

Directions:
Mix the dry ingredients together and whisk in the wet ingredients.
Stir untill mixed but still lumpy.
Melt butter on non-stick pan over medium heat and add batter by 1/4 to 1/3 cupfuls.
Once it bubbles on top of batter, turn it over and cook about another 3 mins. or til golden brown.
Transfer to plate.

Heart Healthy Oatmeal Green Tea Pancakes
Ingredients:
3/4 cup fat free milk
1 flavored green tea bags or 1 tsp loose leaf tea
1 tbsp honey
1/2 tsp vanilla
1 cup old-fashioned rolled oats
1/2 cup buttermilk
1 tbsp canola oil
1 egg
1/2 cup whole-wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt

Directions:
Bring the milk and honey to a light simmer (you do not want it to actually boil at all) on medium heat.
Remove from heat and add the tea bag or the loose leaf tea in an infuser.
Let steep 3 minutes.
It will smell very good.
You will be tempted to drink some but don’t — you need the green tea milk for the pancakes! Discard tea bag or remove infuser. Press on tea to get all of the milk out.
Add the vanilla and stir.
Cool the tea/milk mixture to room temperature.
Stir the infused milk into the oats and let stand 15 minutes.
Whisk together the buttermilk, oil and eggs.
Stir in the oatmeal mixture, flour, baking powder, baking soda and salt.
Coat skillet with nonstick cooking spray.
Place on medium-high heat.
Drop batter by 1/4 cups onto the griddle.
Cook 2 minutes, or until bubbles appear on the top and the edges begin to look dry.
Turn and cook 1-2 minutes, or until lightly browned.
Serve with maple syrup and fresh fruit. Or bacon.

Nutty Pancakes

Submitted by: Michelle Fischer

a great gourmet nutty pancake with praline syrup

Ingredients:
a 32 oz box buttermilk pancake mix
1/2 18 ox jar peanut butter (crunchy or creamy)
2 cups very strong brewed Nutcracker tea
1/2 cup milk (optional)
3 TBS granulated sugar

optional: top with butter, praline syrup, sprinkle powdered sugar

Directions:
Mix well pancake batter, peanut butter, brewed tea, sugar, milk if desired adding little bits of water until a creamy brownie like batter consistency.
For thicker fluffier pancakes use a little less water and for thinner pancakes use a little more. Ladle onto lightly sprayed griddle cook until golden brown.
Flip over until golden brown.
Serve warm with praline syrup or your favorite topping.
Lightly dust with powered sugar if desired.