Cooking w/ Tea
A great recipe for Tea Buttercream frosting is such:
7 Tablespoons Unsalted Butter
3.5 Tablespoons milk
1-2 teaspoons tea
2 egg yolks
1/4 cup granulated sugar
Soften the butter. Pour the milk into a saucepan and boil. Add tea and turn off heat. Steam for about 10 minutes. Break egg yolks into a bowl, add sugar and whisk till about white. Add milk/tea mixture via strainer, and push the leaves to get all the flavor out. Mix thoroughly. Return total mixture to heat, simmering it till it becomes thick and creamy. Pour mixture into a separate bowl, allowing it to cool. Using an electric hand beater, begin to beat mixture, adding the butter in 3rds. By the time you add the last portion of butter, the frosting should begin to take form. Beat to texture desired, and voila! Amazing Tea buttercream frosting! I used this when I made macaroons at the Tea Shop over the holidays, it’s PHENOMENAL!
http://www.teachef.com/
I intend to find a recipe to use my Lapsang Souchong. I don’t care for it as a drink but it sounds like a good idea with food.
Are you looking for a recipe to use it as a tea or w/ raw leaves. Put some in a spice mill w/ your favorite spice blend and put it on almost anything. You can either put it directly on the meat/veggies or in bread crumbs for a breading.
I’m up for anything at this point. I just don’t want to waste the tea. I was thinking maybe there would be a good recipe I could use this tea as a marinated.
Oh I could see that! There’s one for Kukicha @ www.rishi-tea.com. I know it’s a green tea, but it may give you an idea. I could see marinading hamburger meat in lapsang souchong and making burgers or meatloaf! Let us know what you find.
You’d have to weed thru the beverage recipes, but there are other good ones here, just use the search word “tea”.
This is my favourite (and easy!) cake made with tea – great with Earl Grey (loose of course): http://www.taste.com.au/recipes/647/marmalade+tea+loaf
And these are he next tea-containing thing I’m going to make! http://melbourneepicure.blogspot.com/2010/01/chai-cupcakes.html
I like the idea of burgers with lapsang souchong…
Has anyone ever tried cooking oatmeal in brewed tea rather than water? It’s surprisingly good with strong chai!
Ohhh, I was thinking of making oatmeal tomorrow, and have some old Whittard masala chai that I’m only using for cooking. I’ll have to try it!
What other things to you put it in? It kinda surprises me you only use it for cooking. I’d think tea would be like wine, only cook w/ something you’d drink.
It’s a really old bag of loose tea (5+ yrs) and I don’t really drink spiced chai much. I almost threw it out when cleaning out my tea stash, but decided to keep it and try some more recipes (shortbread, etc.) I made a banana spice cake w/ it last year from this recipe: http://www.teachef.com/view_recipe.html?recipe=457 The glaze is a must! Very moist and yummy.
brewed my Whittard chai strong in 3/4 cup water and used to make my instant whole grain cream of wheat (based on Samantha’s suggestion of making oatmeal with tea). This gave the otherwise tasteless gruel a nice hint of cinnamon & spice that complemented the whole grain nuttiness. With some milk, sugar, and raisins I had an edible and healthy breakfast. Also got a burst of energy after – maybe from the caffeine?
Will def experiment more w/ cooking with this and other teas (ex. cooking rice in green or jasmine tea, etc.)
I would never think to cook rice with tea, that would be a delicious experiment. Edible genmaicha ;)
I just saw a recipe bruleeing the top of steel cut oats… steep chai in milk and use that to make the oats then add things like vanilla, instant coffee, unsweetened cocoa powder, nutmeg, etc before bruleeing the top w/ raw sugar for a healthy dessert… ok I made my self hungry just typing this lol!
Jillian Michaels says you can put an apple in a bowl of shallow water (she didn’t say an amount), cover, and microwave 3min then top w/ cinnamon. Replacing the water w/ highly concentrated chai would be WONDERFUL!
My husband and I made hamburgers for dinner tonight with lapsang souchong in them. We used about 2 tsp leaves, ground in the mortar and pestle, in about 650g or so of mince (made 4 burgers). Other than that a little salt, pepper, an egg to bind. OMG good. Like having a burger with bacon, but no bacon (although my husband would probably happily have had actual bacon as well).
Login or sign up to leave a comment.