Cooking w/ Tea
Art of Tea posted this Matcha Panna Cotta recipe on Facebook:
Here’s one for those who are into preserving & canning fruit. I’m sure many variations could be made on the fruit/tea combo:
“Tealightful Treasures” (a home tea party/consultant co., kind of like Pampered Chef for tea?) has a large list of recipes here:
Obviously most are based on their proprietary blends, but I’m sure they could be adapated using similar teas from other vendors.
If you posted a recipe that is yours or you have a tea recipe where you put your own twist on it…. submit it to our tea recipe contest! The winner will receive $50 to our tea shop & have their recipe featured on our site!
Check it out! For all those Tea Chefs out there!
These look yummy and versatile in terms of matcha flavor. Plus they’d make great gifts with the right shape/packaging!
I got these recipes from http://blog.joysteaspoon.com/
Sweet Sin A La Mode ( 2 ways) (Or as I like to call it “Oh, sweet glass of yumminess”)
2 cups double strength Sweet Sin
1 pint vanilla ice cream
Combine double strength Sweet Sin and ice cream in a blender. Blend until smooth. Pour into a tall glass. Say “yum”.
Scoop ice cream into a bowl, pour double strength Sweet Sin over it and grab your largest spoon!
English Breakfast Chocolate Bundt Cake
4 eggs, separated
1 cup unsalted butter, room temperature
1 2/3 cups sugar
1 cup brewed English Breakfast black tea, cold
2 cups all-purpose flour
1 1/2 Tbsp. baking powder
1/3 cup dry bread crumbs
1/3 cup unsweetened cocoa powder
1 cup chopped hazelnuts
1. Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9” Bundt pan.
2. In a large bowl, cream the butter and sugar. Add egg yolks and blend until light and fluffy. Gradually beat in the English Breakfast tea. Mix the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just blended.
3. In a large, clean bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the English Breakfast batter. Pour the batter into the prepared pan.
4. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.
5. Best when eaten for your actual breakfast! Oh, and the flower pot in the middle of the cake is optional!
I recently got an ice cream maker and I cannot get enough of tea ice cream and tea frozen yogurt. Here is a good base recipe to try but the most fun part is experimenting with tea types and flavors.
Earl Grey Ice Cream
makes about 1 quart
1 cup whole milk
2 cups half and half (can use heavy cream for a richer ice cream)
3/4 cup sugar
5-6 teaspoons of Earl Grey in a steeping bag
5 egg yolks
Warm the milk, half and half, and sugar in a saucepan. Remove from heat, place Earl Grey steeping bag in the pan, cover and steep at room temperature for an hour. Remove tea.
Rewarm tea-infused milk. Whisk egg yolks together in a separate bowl. Slowly pour the milk mixture into the bowl with egg yolks, whisking constantly.
Return the milk and egg mixture to the saucepan, and cook over medium heat, stirring and scraping the bottom of the pan constantly until the mixture thickens to a custard and coats the spatula.
Cool the mixture and freeze in your ice cream maker.
I have not tried this, but I found this recipe for Spiced Pumpkin Tiramisu and was thinking about swaping Tipu’s instant chai for the pumpkin pie spice. I’m also thinking I’d prefer rum instead of the frangelico. And since I LOVE the combo of pumpkin and chocolate, how about topping it w/ hot fudge? Ok… yeah… now I’m hungry and really want this, but don’t have everything to make it…
Just saw this on tv:
And while searching for the recipe, I found this:
I say make the pie in the 1st link then top it w/ the caramel sauce in link 2!=D