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Cooking w/ Tea

175 Replies
Cofftea said

www.chaico.com has some recipes.

Janefan said

I just found out about Chai Co. (and added their two blends to the database) after reading this sad entry on the “T Ching” blog: http://www.tching.com/2010/05/so-long-my-brother-my-trusted-friend/

I am really curious to try their chai though after reading the description of how it came about and how popular it was in their shop.

MKstuder said

Jeez Louise, so many tea companies, so little time. I need to send out some sort of mass E-mail so I can get them to contact me when they have sales. I cannot keep up with all these companies.

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Cofftea said

I made one of those Betty Crocker Warm Delights microwave brownie things w/ Fat Free Smart Balance milk instead of the water (they suggest using Bailey’s instead of the water so I assumed the milk would work). After finding out it worked really good I’m gonna steep chai in the milk next time!

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Jason admin said

For all you tea/food lovers, here’s a new recipe competition by DoMatcha:
http://steepster.com/discuss/673-domatcha-recipe-competition

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Cofftea said

Has anyone tried infusing lapsang souchong tea in the milk for mac ‘n’ cheese? I’d love to use Harney & Sons’ lapsang souchong cheese, but just plain tea is easier for me to get my hands on:)

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MKstuder said

No, but it is a marvelous idea. I assume you do not mean the mac and cheese in that comes in a box. I make a white sauce then add the cheese, but simmering a cheesecloth bag of lapsang souchong in the milk before adding the cheese sounds very good. One could also cook the macaroni in tea-infused water.

Cofftea said

Mkstuder- As I do not have any lapsang souchong cheese I actually was thinking of steeping it in milk before adding it to the boxed version. But yeah, if I had the cheese I’d definitely make it from scratch as the boxed version doesn’t need any added. Possibly adding a ground spice mix to bread crumbs for a topping if you make baked mac ‘n’ cheese?

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Cofftea said

For those in the Boulder, CO- check this out!

Cooking Class: Cook up a healthy, tea-licious summer meal
Wednesday, June 16,
5:30 – 9:00 p.m.
Hands-On. Cost $95

Culinary School of the Rockies
637 South Broadway Street,
Boulder, CO 80305
(303) 494-7988

Class Description:
Join The Tea Spot’s Chef, Karen Harbour, while she shows you how easy and delicious it is to infuse tea into almost any recipe. Incorporating tea as a culinary ingredient will not only tantalize your taste buds with unique flavors and aromas but can also help give you a boost of antioxidants. Come
hungry and leave happy.

Menu:
Amuse-bouche: Green Tea & Cucumber Soup
Appetizer: Tea Poached Salmon
Main: Tea Smoked Salmon with peach relish
Side: Corn off the Cob Quinoa Salad
Dessert: Earl of Grey Tea Cookies and Red Rocks & Cream

Sign-Up:
Culinary School of the Rockies
Call – 303.494.7988
Website: http://www.abcsignup.com/reg/event_page.aspx?ek=0006-0006-e88a36ecee094c1bb9c747e0158b5967

Cofftea said

^ someone please go and bring back recipes:)

MKstuder said

I have the Green Tea and Cucumber soup recipe on Tea Examiner. You can also find Karen’s recipes on The Tea Spot Chef. I will try to get back here with the links tomorrow.

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Cofftea said

Does anyone have a recipe for blackberry sage tea jam? I’d prefer to make it myself than buy it from Republic of Tea.

TeaParT said

You should be able to come up with something close by combining a couple of recipes. You could use the Republic of Tea blackberry sage tea with this Basic Tea Jelly recipe:
http://www.recipezaar.com/recipe/Basic-Tea-Jelly-147883

Or you can make your own Blackberry Sage tea using this recipe and substituting sage for the mint.

http://therosemaryhouse.blogspot.com/2010/06/blackberry-iced-tea.html

Be sure to let us know how it goes.

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KaTEA said

Ok, I keep forgetting to add this recipe, It is a great one for winter. And makes alot.
Add the following to 1 gallon of water
3/4 Cup sugar
1 Tbls. Whole Allspice
3 whole sticks of Cinnamon
heat until sugar disolves
2-3 cups of water to boil then steep 5 tea bags (black) then add to the mixture above
then add 1 6oz. can of undiluted frozen lemonade, orange juice & apple juice
simmer and serve, the longer it simmers the more all the flavors blend. It is great on cold winter days.

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Hey check out our blog post about BBQing with tea!

You can add a strong brew of Lapsang tea or our New York Times recognized Smoky T-Dust to your veggies and meat to get a nice smoky taste with a boost of antioxidants! All of our T-Dust collection also makes it easier to cook with tea:

http://www.shopsanctuaryt.com/blog/grilling-the-perfect-bbq-flavor-with-tea/
http://www.shopsanctuaryt.com/dust.html

If not just check out our recipes that are all tea inspired! We are about everything tea!

MKstuder said

I am going to try marinating chicken in lapsang souchong; I hope it goes over with my family. They are one fussy lot, not sense of taste imagination.

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Nevermore said

Not exactly cooking, but I made Earl Grey liqueur with some vodka and a couple of tea bags. Let them steep at room temperature for a half hour or so, add sugar to taste (I needed about 1/3 cup) and put back into original bottle. Very very good in lemonade or Sprite.

Cofftea said

You had me up til the sugar. Is it a necessity or just a preference?

Nevermore said

Just my preference – I was basing it on a sweet tea vodka I had, which was sweetened. Also, when it’s sweetened, I can mix it with water to make a nice cocktail too.

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