donderdag 21 januari 2010

Orange Pekoe & Grand Marnier Soufflé

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 souffle mold, ramekins or chocolate cups. Refrigerate.

dinsdag 19 januari 2010

Green Beans with Garlic and Tea

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

Steam green beans in water.
While beans are steaming, sauté minced garlic in one teaspoon 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.

dinsdag 12 januari 2010

Cooking with tea
By Alexandra Zohn, Kiwi

Update your spice rack with tea! Since the discovery of the tea plant Camellia sinensis in China 5,000 years ago, tea has been a popular drink worldwide. But the Chinese didn’t just sip it–according to Diana Rosen, co-author of Cooking with Tea, they also used the leaves to prepare fish, duck and hard-boiled eggs. “Tea is like a non-chemical MSG,” Rosen says. “It’s hard to identify it as an ingredient in a dish, but it interacts with the flavors, adding a sparkle.”

Now, tea is making a comeback in the kitchens of the more experimental chefs as a creative way to add a little something extra to dishes. Just like spices, tea comes in flavors. White tea, from young leaves, is subtle with floral and citrus notes. Green tea can have a light, smoky flavor with grassy notes. Some Oolong teas have floral, fruity or spicy hints, while others have more roasted flavors. Black tea, the most commonly consumed tea worldwide, is astringent, and its flavor varies dramatically among regions. And like grapes used in wine, tea leaves come in varietals. Their colors, fragrances and tastes are products of climate, soil, altitude and rain–factors that are collectively known as terroir.

With all this variation, tea experts and aficionados recommend that you let your own palate guide you. “Each tea is individual and should be tasted first to find its predominant characteristic–is it sharp, soft, citrus, earthy or smoky?” Rosen says. “Then it can be matched with a recipe.” She suggests using intense teas when preparing intense-flavored dishes, and pairing delicate teas with delicate foods. “Sweet, grassy, green teas are wonderful in salads or with briny shrimp or egg dishes; black tea is great with meat or poultry, and it’s delicious in fruit compotes, where it cuts the sweetness,” she says. “Fruity teas are good for ice cream or egg sauces.” When cooking with tea, Rosen suggests experimenting with the flavors and using good quality tea. She cautions novice tea-cookers to take care not to cook the tea for too long and to go easy with the amounts used. And not to worry–cooking with tea is safe for the kids. With these delicious tea-infused recipes, soon the brew will have a permanent home in your spice rack. Heat up the kettle and start cooking!

Tea Tips: Here are the easiest ways to incorporate tea into your regular cooking routine.

• Place a tea bag in warm oil or butter for a few minutes to add flavor. Stir gently, cool and refrigerate. Flavored oils can be served in salad dressings or drizzled over soups. Tea-infused butter is a hit on pancakes and in pastry recipes.
• Use brewed tea instead of water when cooking rice or pasta.
• Infuse stocks for soups or sauces by placing a tea bag in them.
• Sprinkle tea on any food to season before cooking.

Perfect Pairings: Chas Kroll, executive director of the American Tea Masters Association, offers these suggestions when choosing tea to go with a particular food. Whether you’re sipping a brew or infusing the whole dish, these food-and-tea pairings are culinary matches made in heaven.

FOOD: Continental breakfast, rolls, toast, fruit, cereal
TEA: Assam, Ceylon, Darjeeling, Dooars, Indonesian, Kenya, Nilgiri, Terai, Travancore

FOOD: Eggs, meats, fried foods
TEA: Assam, African blends, Ceylon, Kenya, Lapsang Souchong, Tarry Souchong

FOOD: Light meals, tea sandwiches
TEA: Assam, Ceylon, Darjeeling, Green, Oolongs, Lapsang Souchong, Yunnan

FOOD: Spicy foods
TEA: Ceylon, Darjeeling, green teas, Keemun, Jasmine, Lapsang Souchong

FOOD: Strong cheeses
TEA: Earl Grey, green teas, Lapsang Souchong

woensdag 6 januari 2010

Better World Scones

Enjoying a cup of tea has always been a great comfort and joy to Linda O'Brien Hanley. Having a scone with her tea is an additional treat. When she decided to try to live her life by participating in as little exploitation as possible, she was determined not to give up this cherished experienced. She had to learn a new way to continue her love of baking and how to continue to enjoy the tea experience. This experience motivated her write this book and share what she learned with those whose share the same joys.

This book is for those who love tea and scones and also want to make every choice count toward a better world; comfort with hope. It is written to show how very small choices can make a difference. It does this by including recipes for scones made without dairy or eggs and using fair trade and organic ingredients. This books includes recipes for fifty scones, tips for making the perfect scones and tips for baking without dairy or eggs. A history of tea as well as tips on how to brew tea is also included. Resources for obtaining fair trade and organic ingredients are provided in the back.