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RECIPES Cooking with tea is like enjoying a new spice for the first time.
First of all, brewed tea can be used in place of water in most recipes to offer a rich flavorful alternative. Dry tea can also be used as a dry rub on meats, poultry and fish. Experiment with using the tea “liquor”, the brewed liquid, and the leaves before and after brewing. Some teas can become bitter when over heated, but don’t be discouraged. Quality teas, just like quality wines will enhance your cooking and bring it to a new level! Join our blog and share your ideas!
Fall's Best Apple "Sconelet"
Fall's Best Apple "Sconelet" Apple Sconelet (serves 8) You will need: Set to a Tea Cinnamon Chip Scone Mix 1 cup whipping cream 1 egg for egg wash (optional-creates golden brown crusts) 2 tablespoons butter 5 small fresh apples DIRECTIONS • preheat oven to 350 degrees • peel 5 small apples and slice into thin wedges (15-20 slices per apple). Make Scone mix as directed • use a floured surface and cut dough into 8 equal parts. • form 8 flattened circles. • brush egg wash on both sides of dough circles. Place dough on cookie sheet lined with parchment paper. • bake for 10-15 minutes. • in a sauce pan, add the  2 tablespoons of butter, the cut apples wedges and a pinch of cinnamon; saute for about 10 minutes. • remove circles from oven; flip the circles and arrange the sauteed apple wedges on top; brush once again with egg wash and bake for another 10 minutes or until they are golden brown. • remove from oven and serve hot with vanilla bean ice cream...yum and French Breakfast tea! Tea-riffic SMORES! 1 pkg. Set to a Tea Tartlet shells 4 Hershey bars Bag of lg. marshmallows Graham cracker crumbs DIRECTIONS Place tartlets on a baking sheet. Place Hershey bar in the tartlet shell. Place a marshmallow on top. Top off with graham cracker crumbs. Put in oven at 350 degrees until soft Comfy Chamomile Rice Pudding Known for its comforting and soothing nature, chamomile is the perfect compliment to rice pudding. Springtime Bouquet adds a touch of citrus to enliven the anytime treat! 2 cups water 3 tablespoons Chamomile Flowers Springtime Bouquet Tea 4 cups milk 1 tablespoon butter 1 cup Arborio rice 1 Chamomile or Springtime Bouquet Sachet 1/4 cup golden raisins 1/4 cup sugar Pinch of salt 1/4 cup cream to finish (optional) Honey (Make it extra special with Clover Honey Spoons DIRECTIONS Start as though you were making a risotto. In two separate pots, heat the water and the milk. Place the loose Chamomile tea in the boiling water, and allow to steep for at least ten minutes. Strain the flowers out, and return the Chamomile liquor to the pan to keep warm. Melt the butter in a wide pan with sides over medium low heat. Add the rice, and stir to coat, cooking for just a minute in the butter until the rice turns translucent. Use a ladle to add the liquor bit by bit to the rice, adding more only as it is absorbed, and stirring continuously. Once you have used all the water, switch to milk, and continue to stir. Meanwhile, brew a cup of Spring Time Bouquet. Place the golden raisins in the tea to rehydrate. Once most of the milk has been used, and the pudding has reached a thick, porridge-like texture, add the sugar and stir it in to melt over the heat. Add the pinch of salt as well. Take the pan off the heat. Stir in a splash of cream to finish, and serve hot, in separate bowls or ramekins. Strain the golden raisins out of the tea, and top the pudding with them or blend in. Serve with Honey Spoons, cinnamon and/or citrus garnish. Cherry Vanilla Biscotti 2 3/4 cups all-purpose flour 1 cup sugar 1 tablespoon loose Anniversary Tea (ground) 2 teaspoons baking powder 1 dash salt 1 1/2 teaspoons ground cinnamon 1 teaspoon vanilla 1 1/2 tablespoon vegetable oil 1 tablespoon Anniversary Tea liqueur (prepared tea) or Amaretto liqueur ½ cup dried cherries ½ cup almonds (optional) Cooking spray Directions. 1. Preheat oven to 350 degrees. 2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through cinnamon) in a large bowl. Combine the vanilla, oil, liqueur, and eggs, and add to the flour mixture, stirring until well-blended (the dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. 3. Bake at 350 degrees for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce the oven temperature to 325 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack. Yield: 2-1/2 dozen. Add in ideas: white chocolate pieces, almonds, cherry glaze. The biscotti recipe can be altered to enhance your favorite tea!
Valentine Scones can be made the easy way with our Sweet Creme Scone Mix and Raspberry Curds Glazed Raspberry Heart Scones 1 pkg Sweet Creme Scone Mix 1 cup plus 3 tablespoons whipping cream 1/3 cup (about) Raspberry Curd 1/2 cup powdered sugar 1/4 teaspoon rose water (optional) Preheat oven to 350°F. Blend Scone mix as directed in large bowl. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon curd (curd will show at edges). Transfer to baking sheet. Bake scones until brown, about 15-18 minutes. Transfer to rack; cool scones until slightly warm. Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature. Chocolate Romance Roast Beef Blend 1 Tbsp. CHOCOLATE ROMANCE BLACK TEA with a dash of Rosemary, Thyme, Oregano, Sea Salt, Fresh Ground Pepper and Parsley and create a rub mixture. Dry rub the mixture on a small roast of beef. Roast as normal over cubed red potatoes tossed in rosemary, sea salt, pepper, 2 T of olive oil and a dash of cayenne pepper. submitted by Stacy Saunders, NJ Consultant for Set to a Tea The Earl’s Finest Russian Tea Cookies 1 cup butter or margarine, softened 1 cup flour 1 tablespoon Earl’s Finest Black Tea 1 cup powdered sugar, divided use 1 tablespoon water 1 teaspoon vanilla extract 1 1/4 cups flour 3/4 cup finely chopped nuts
In a food processor, blend loose Earl’s Finest tea leaves with flour until tea leaves are finely ground. In a large bowl beat butter until soft. Add 1 cup of flour and stir to combine. Stir in half the powdered sugar, water and vanilla. When well mixed, beat in the remaining 1 1/4 cups flour. Stir in nuts. Cover and refrigerate 1 hour. After dough has finished chilling, preheat oven to 325°F. Shape dough into 1-inch balls and place 1-2 inches apart on an ungreased cookie sheet. Bake 18 to 20 minutes or until starting to brown. Allow to cool. Before serving, roll cookies in remaining powdered sugar, coating evenly. Makes 36 cookies. HOLIDAY MULLED TEA CIDER • 1/2 gallon fresh apple cider • 1/2 gallon PARIS MARKET DAY or other flavorful tea • 1/3 to 1/2 cup maple syrup, to taste •1/4 cup HOLIDAY MULLING SPICES Brew the tea — about 6 teaspoons of loose leaves or 4 tea sachets to 1/2 gallon of water — and let it steep for 3-5 minutes, then strain. This recipe can be prepared in advance and gently reheated before serving, although the flavor of the mulling spices will become much stronger over time and may need to be diluted with a little more cider or tea before serving. In a large pot, combine cider, tea and 1⁄3 cup maple syrup. Place over medium heat and add 1/4 cup of HOLIDAY MULLING SPICES. Bring to a simmer and cook, barely simmering, for about 10 minutes (simmer longer if a stronger spice flavor is desired) Taste for sweetness and add a little more maple syrup, if desired. Bringing mulling spices to a boil can cause bitterness) Remove from heat, cover and let sit for about 15 minutes. Stir, remove spices with a spoon if desired and ladle into cups. Serve warm, but not too hot. Peach Ginger Tea Marinade Great to prepare a head and have on hand to enhance chicken, beef, fish. Marinate anything in the refrigerator for 3-6 hours and enjoy the results! Ingredients: 2 tablespoons Peach Ginger Tea (or any flavor you like) 3 tablespoons soy sauce 2 tablespoons brown sugar 1/4 teaspoon anise seed 1/4 teaspoon fresh ground pepper 1/4 teaspoon ground cloves 1 teaspoon fennel seeds ½ teaspoon cinnamon Directions: 1. Bring 2 cups of cold water to a boil. Steep tea for 3-5 mintues. Drain leaves. 2. Stir the soy sauce, sugar, anise seed, pepper, cloves, fennel, and cinnamon with the hot tea “liquor”. 3. Allow to cool, then use as a marinade for tofu, chicken, fish or beef. Melody's Mate Pork Chops Brewed tea, soy sauce and pur special seasoning blend lend an Oriental flavor to these tender boneless pork chops. 6 (4 ounce) boneless pork loin chops 1 teaspoon Melody’s Infused Mate Mix (crushed) 2 tablespoons olive oil 2 cups brewed Green Tea Orangerie 2 cups sliced celery 2 julienne carrots 1 large onion, halved and sliced 1/4 cup soy sauce 2 teaspoons cornstarch 1 tablespoon water DIRECTIONS Season both sides of pork chops with the Melody's Infused Mate seasoning. In a large skillet brown meat and onions in olive oil Add brewed Green Tea Orangerie, celery, and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes add carrots and simmer for 10 more minutes or until meat and celery are tender. Remove meat and vegetables to a serving platter and reserve cooking liquid. Combine cornstarch and water until smooth and stir in 1 cup cooking liquid. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over pork chops. Spice Chai Cupcakes We know that tea can provide a bounty of health benefits and you don’t just have to sip a cup to get those benefits. You can use your favourite healthy teas in cooking which can add flavor and health benefits to meals 1 cup milk 1 tablespoon loose Ceylon Chai tea 1/2 cup plain yogurt 3/4 cup white sugar 1/4 cup canola oil 1 teaspoon vanilla extract 1 cup all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 pinch ground black pepper DIRECTIONS Preheat oven to 350 degrees F and Grease a 12 cup muffin pan or line with paper baking cups. Heat the milk in a saucepan until almost boiling. Remove from the heat and add the Ceylon Chai tea. Cover and brew for 5 minutes. Strain out the tea leaves and discard. Whisk together the milk infusion, yogurt, sugar, oil and vanilla in a medium bowl. In a large bowl, blend the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool and ice or serve with fresh whipped cream and sprinkled ground cinnamon.
Tea Infused Whipped Cream A wonderful complement to Chai cupcakes 1 pint heavy whipping cream 1 tablespoon loose Ceylon Chai (or any tea you choose) 2 tablespoons sugar (optional) Pour the heavy whipped cream in an airtight container and add loose Ceylon Chai. Allow to rest and infuse for 6 hours or overnight. Strain the tea leaves from the cream, add sugar and whip using an electric mixer until fluffy.
Our Sweet Creme Gourmet Scone Mix getting rave reviews and fresh ideas! Key Lime Scones Add: 1 Tablespoon lime zest 1 cup coconut (sweetened and shredded from bag) Coconut Scones Add: 1 cup coconut and sprinkle coconut on top to toast as they bake Currant/Raisin Scones 1/2 cup currants 1/2 cup raisins 1 teaspoon of cinnamon if desired Blueberry Lemon Scones Add: thawed and drained 1 cup frozen wild blueberries Tablespoon lemon zest Choc. Chip Caramel Scones 1 cup mini choc chips After baking and cooling drizzle with Carmel Ice cream Sundae Topping
Keep these Yummy tips and ideas coming!
Many thanks to all who have shared their "Add-in" ideas!
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