Cooking w/ Tea

www.chaico.com has some recipes.

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!

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

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:)

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.

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

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

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.

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!

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.