Cooking with tea: book review

From the Ritz Carlton to the Four Seasons to the world's finest spas, tea is the new ingredient of choice in todays most delicious recipes. In Cooking With Tea by Robert Wemischner and Diana Rosen, novices and seasoned chefs alike can create mouth-watering dishes like Duck Foie Gras with Tea-Poached Apricots, Waldorf Salad with Mango Scented Keemun, and Orange Pekoe with Grand Marnier Souffl from easy-to-follow recipes and gorgeous color photographs.

In addition to the 100 sumptuous recipes for condiments, side-dishes, entrees, desserts, and tea beverages, readers will discover:
* The history and different types of tea
* How to brew their own tea for cooking
* Tips for buying and storing tea
* Techniques used for cooking with Tea
* How to pair teas with food
* Resources for teas and unusual ingredients, and much more

Vanilla Roo Pudding

 

Ingredients: 

1-1/2 cups strong-steeped Strawberry Almond Mint rooibos
1-1/2 cups vanilla-flavoured soy milk, lite or regular
1/4 cup sugar, Sucanat®, or other granulated sweetener
4 rounded Tablespoons cornstarch  

Directions: 

Mix together in a saucepan the rooibos and milk, then stir in the sugar, then the cornstarch, until smooth. Heat the mixture, preferably placing a heat diffuser under the pot (if you don't use one, cook over a lower temperature or it will burn pretty easily). 

Stir very frequently, scraping the solidifying curds from the sides and bottom and mixing them in. 

The mixture will eventually begin to bubble, making the surface look kinda bumpy. 

Keep cooking/stirring. 

As soon as the bubbles begin to break at the surface, the pudding is done. 

Pour the mixture into one big or four to six  smaller serving dishes, and refrigerate until set. 

Note: The amount of sweetener you use, and the type, is up to you -- the milk is already sweetened so you might want to taste the mixture before you add too much.  

recipe with thanks to www.catteacorner.com