Cooking with Tea - Recipe Request

Desirea <[email hidden]> wrote in news:1179758931.112733.316430
@b40g2000prd.googlegroups.com:

Quoted message said:

Does anyone have any
recipes they could share that includes tea?

Have you considered wraping tea leaves up in foil with a few puin holes and
chucking that on the coals/flavor bar? The smoke adds a nice flavor.

--

The house of the burning beet
-Alan

"Desirea" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, my name is Desirea. I'm new to the group. Does anyone have any
recipes they could share that includes tea? Especially something that
would be good for a Memorial Day BBQ. In the past I've tried a
Jasmine Tea Glaze on Chicken, which was really amazing. This past
weekend I tried Green Tea Shrimp (http://www.chinesefooddiy.com/
shrimp_green_tea_leaves.htm). I didn't do too well with this one, but
I think that was more my fault than the recipe.

One other thing - not sure this is the right forum for this, but I'll
ask anyway. I'm in the market for a new grill. Can anyone recommend
something in the $300 price range? Thank you in advanced!

Desirea
The Steeping Pot
www.SteepingPot.com

--------------------------------------------------------------------------------
Jasmine Tea Glaze for Pork or Chicken

Prep Time: 15 minutes for prep
glaze gets better the longer its allowed to sit in fridge
Serving Size: 4
--------------------------------------------------------------------------------
Ingredients
1 cup water
1 tablespoon water
2 spoons jasmine tea
1/4 c olive oil
1/4 c sugar
2 cloves fresh garlic, pressed or chopped
1 teaspoon cornstarch
balsamic vinegar
pepper
salt (optional)
--------------------------------------------------------------------------------
Directions
make tea with 1 c. water and strain leaves
add sugar and boil until disolved
add garlic
add pepper
let simmer
put cornstarch in small bowl and mix with 1 tablespoon water to create
a paste
while stirring constantly, add the cornstarch paste to the simmering
pan in small amounts. continue stirring and adding paste until glaze
reaches desired consistency.
remove from heat
add olive oil
let cool add balsamic vinegar (start with 2 tablespoons) and adjust to
desired 'zing'. I use 3 tablespoons
Glaze can be used now but is better if allowed to sit in covered
container in fridge.

Can be used to marinate pork before grilling and then basted on a few
minutes before removing from grill.

Try Bigelow Tea's website www.bigalow.com. I have made tea biscuits using
Constant Comment tea and there is a 'smoke' recipe floating around the web
for smoking meat using Earl Grey tea and the smoke source.
-ginny

Nice - thank you both for the tips! I never would have thought of
using it on the grill that way. I have a Hojicha Green tea that is
kind of smokey - I think that might go really well with fish on
grill.

I'll check out bigalow's site. The Earl Grey smoking thing sounds
perfect for a BBQ. Thanks again!

Desirea
The Steeping Pot
www.SteepingPot.com

Desirtea said:

Hi, my name is Desirtea.  I'm new to the group.  Does anyone have any
recipes they could share that includes tea?

http://www.liptont.com/recipes/index.asp

Lung Guyland Iced Tea recipe

1 part vodka
1 part tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola�

Mix ingredients together over ice in a glass. Pour into a shaker and
give one brisk shake. Pour back into the glass and make sure there is
a touch of fizz at the top. Garnish with lemon.

Sheldon

Quoted message said:

Have you considered wraping tea leaves up in foil with a few puin holes and
chucking that on the coals/flavor bar? The smoke adds a nice flavor.

--

The house of the burning beet
-Alan

Nice tip - thanks! I never would have thought of that.

Desirea
The Steeping Pot
www.SteepingPot.com

Quoted message said:

Have you considered wraping tea leaves up in foil with a few puin holes and
chucking that on the coals/flavor bar? The smoke adds a nice flavor.

--

The house of the burning beet
-Alan

Nice tip - thanks! I never would have thought of that.

Desirea
The Steeping Pot
www.SteepingPot.com

Desirea said:

Does anyone have any
recipes they could share that includes tea?

I've posted a recipe for tea-smoked duck breasts some eight years ago.
It is from _The Real Meat Cookbook_ by Frances Bissell. She notes that
the recipe was inspired by the tea-smoked duck she had at 'Monsoons',
Bruce Cost's restaurant in San Francisco, as well as by his book, _Foods
from the Far East_.

Victor

Tea-Smoked Duck Breasts

Serves 6

6 duck breasts
1 tbsp coarse sea-salt
1 tbsp Szechuan peppercorns
4 star anise
2-3 in/5-7.5 cm cinnamon stick
1-2 tbsp soy sauce
1/4 lb/110 g uncooked rice
1/4 lb/110 g sugar
2 tbsp fragrant black tea

Wipe the duck breasts. Crush the salt and spices and toast them in the
wok. Allow to cool and rub them all over the meat. Put a few inches of
water in the wok, put the meat on a rack, cover and steam for 20-30
minutes, depending on the thickness of the meat. Remove the duck and
rub all over with the soy sauce.

Prepare the wok for smoking. Wash it out, dry and line with a double
thickness of foil. Mix the rice, sugar and tea and spread in the bottom
of the wok. Place the rack on top and arrange the duck breasts on it.
Put the lid on and seal the edge either with a strip of foil or, as
Bruce Cost suggests, with moistened paper towels. Have the heat
medium-high, place the wok on the burner and once it has begun to smoke,
which you will smell rather than see, resist the temptation to have a
look, and leave the wok on the heat for 10-15 minutes. Remove from the
heat and leave for a further 15 minutes, before removing and serving.
If you wish to serve it cold or as part of a warm salad, thinly sliced,
leave it until it has cooled to the temperature you require.

This is a marvellous technique to experiment with, especially in the
herbs and spices you rub into the meat before steaming, and the
ingredients used to cause the smoke. Rice and sugar are the base, but
you can then add, for example, a large crushed cinnamon stick, or some
sturdy cuttings off a rosemary bush. Vine prunings are another
candidate for the smoker.

(Victor Sack) said:

Desirea said:

Does anyone have any
recipes they could share that includes tea?

I've posted a recipe for tea-smoked duck breasts some eight years ago.
It is from _The Real Meat Cookbook_ by Frances Bissell. She notes that
the recipe was inspired by the tea-smoked duck she had at 'Monsoons',
Bruce Cost's restaurant in San Francisco, as well as by his book, _Foods
from the Far East_.

Victor

Tea-Smoked Duck Breasts

Serves 6

6 duck breasts
1 tbsp coarse sea-salt
1 tbsp Szechuan peppercorns
4 star anise
2-3 in/5-7.5 cm cinnamon stick
1-2 tbsp soy sauce
1/4 lb/110 g uncooked rice
1/4 lb/110 g sugar
2 tbsp fragrant black tea

Wipe the duck breasts. Crush the salt and spices and toast them in the
wok. Allow to cool and rub them all over the meat. Put a few inches of
water in the wok, put the meat on a rack, cover and steam for 20-30
minutes, depending on the thickness of the meat. Remove the duck and
rub all over with the soy sauce.

Prepare the wok for smoking. Wash it out, dry and line with a double
thickness of foil. Mix the rice, sugar and tea and spread in the bottom
of the wok. Place the rack on top and arrange the duck breasts on it.
Put the lid on and seal the edge either with a strip of foil or, as
Bruce Cost suggests, with moistened paper towels. Have the heat
medium-high, place the wok on the burner and once it has begun to smoke,
which you will smell rather than see, resist the temptation to have a
look, and leave the wok on the heat for 10-15 minutes. Remove from the
heat and leave for a further 15 minutes, before removing and serving.
If you wish to serve it cold or as part of a warm salad, thinly sliced,
leave it until it has cooled to the temperature you require.

This is a marvellous technique to experiment with, especially in the
herbs and spices you rub into the meat before steaming, and the
ingredients used to cause the smoke. Rice and sugar are the base, but
you can then add, for example, a large crushed cinnamon stick, or some
sturdy cuttings off a rosemary bush. Vine prunings are another
candidate for the smoker.

OMG, this sounds amazing! Duck is my second favorite food (lamb is my
all time favorite). Thank you so much for this recipe!

Desirea

Desirea <[email hidden]> wrote in news:1179789474.947209.137590
@x18g2000prd.googlegroups.com:

Quoted message said:

OMG, this sounds amazing! Duck is my second favorite food (lamb is my
all time favorite). Thank you so much for this recipe!

Desirea

@@@@@ Now You're Cooking! Export Format

Earl Grey Tea And Chocolate Pots De Creme

1 1/2 ounces unsweetened baking chocolate; coarsely chopped
1 cup heavy or whipping cream
2/3 cup water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular sugar substitute
=== OPTIONAL ===
Whipped cream; sweetened with
sugar substitute

Heat oven to 325 degrees. Place chocolate in a small bowl. In a small
saucepan over medium heat, bring cream and water to a simmer. Remove
from heat. Pour just enough cream mixture over chocolate to cover (about
1/2 cup).

Add tea bags to remaining cream mixture in saucepan and let steep 10
minutes. Squeeze tea bags over mixture and remove.

Whisk chocolate mixture until smooth. Whisk egg yolks and sugar
substitute into the warm cream mixture in saucepan until well mixed, then
whisk in the chocolate until smooth.
Pour mixture through a strainer into four 4-ounce ramekins or custard
cups. Place cups in a large roasting pan. Place roasting pan in oven and
carefully pour boiling water into pan until water comes halfway up sides
of cups. Cover entire pan with foil and bake 33 to 35 minutes, until
custards are set but slightly jiggly in center. Let stand in pan at room
temperature 15 minutes.
Remove cups, cover with plastic wrap (stretch wrap over edges of cup so
wrap does not touch custard) and refrigerate until cold. Serve topped
with a dollop of whipped cream, if desired.

This recipe yields 4 servings.

Comments: Earl Grey is a black tea made fragrant with bergamot oil.

Description:
"Super silky in texture, with an intriguing, delicately sweet flavor,
this
baked dessert custard is currently popular at many upscale restaurants."
:
- - - - - - - - - - - - - - - - - - -

Contributor: Cynthia dePersio

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.81 **

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said:

Desirea <[email hidden]> wrote in news:1179789474.947209.137590
@x18g2000prd.googlegroups.com:

Quoted message said:

OMG, this sounds amazing! Duck is my second favorite food (lamb is my
all time favorite). Thank you so much for this recipe!

Quoted message said:

Desirea

@@@@@ Now You're Cooking! Export Format

Earl Grey Tea And Chocolate Pots De Creme

1 1/2 ounces unsweetened baking chocolate; coarsely chopped
1 cup heavy or whipping cream
2/3 cup water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular sugar substitute
=== OPTIONAL ===
Whipped cream; sweetened with
sugar substitute

Heat oven to 325 degrees. Place chocolate in a small bowl. In a small
saucepan over medium heat, bring cream and water to a simmer. Remove
from heat. Pour just enough cream mixture over chocolate to cover (about
1/2 cup).

Add tea bags to remaining cream mixture in saucepan and let steep 10
minutes. Squeeze tea bags over mixture and remove.

Whisk chocolate mixture until smooth. Whisk egg yolks and sugar
substitute into the warm cream mixture in saucepan until well mixed, then
whisk in the chocolate until smooth.
Pour mixture through a strainer into four 4-ounce ramekins or custard
cups. Place cups in a large roasting pan. Place roasting pan in oven and
carefully pour boiling water into pan until water comes halfway up sides
of cups. Cover entire pan with foil and bake 33 to 35 minutes, until
custards are set but slightly jiggly in center. Let stand in pan at room
temperature 15 minutes.
Remove cups, cover with plastic wrap (stretch wrap over edges of cup so
wrap does not touch custard) and refrigerate until cold. Serve topped
with a dollop of whipped cream, if desired.

This recipe yields 4 servings.

Comments: Earl Grey is a black tea made fragrant with bergamot oil.

Description:
"Super silky in texture, with an intriguing, delicately sweet flavor,
this
baked dessert custard is currently popular at many upscale restaurants."
:
- - - - - - - - - - - - - - - - - - -

Contributor: Cynthia dePersio

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.81 **

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Ok, that one is a keeper as well. This is so great!

I have a question. If one has no dietary reason to avoid sugar, may one
use it in this recipe? I want to substitute the sugar substitute with
sugar. --Lia

hahabogus said:

Earl Grey Tea And Chocolate Pots De Creme

1 1/2 ounces unsweetened baking chocolate; coarsely chopped
1 cup heavy or whipping cream
2/3 cup water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular sugar substitute
=== OPTIONAL ===
Whipped cream; sweetened with
sugar substitute

Heat oven to 325 degrees. Place chocolate in a small bowl. In a small
saucepan over medium heat, bring cream and water to a simmer. Remove
from heat. Pour just enough cream mixture over chocolate to cover (about
1/2 cup).

Add tea bags to remaining cream mixture in saucepan and let steep 10
minutes. Squeeze tea bags over mixture and remove.

Whisk chocolate mixture until smooth. Whisk egg yolks and sugar
substitute into the warm cream mixture in saucepan until well mixed, then
whisk in the chocolate until smooth.
Pour mixture through a strainer into four 4-ounce ramekins or custard
cups. Place cups in a large roasting pan. Place roasting pan in oven and
carefully pour boiling water into pan until water comes halfway up sides
of cups. Cover entire pan with foil and bake 33 to 35 minutes, until
custards are set but slightly jiggly in center. Let stand in pan at room
temperature 15 minutes.
Remove cups, cover with plastic wrap (stretch wrap over edges of cup so
wrap does not touch custard) and refrigerate until cold. Serve topped
with a dollop of whipped cream, if desired.

This recipe yields 4 servings.

Comments: Earl Grey is a black tea made fragrant with bergamot oil.

Description:
"Super silky in texture, with an intriguing, delicately sweet flavor,
this
baked dessert custard is currently popular at many upscale restaurants."
:
- - - - - - - - - - - - - - - - - - -

Contributor: Cynthia dePersio

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.81 **

Julia Altshuler said:

I have a question. If one has no dietary reason to avoid sugar, may one
use it in this recipe? I want to substitute the sugar substitute with
sugar. --Lia

hahabogus said:

Earl Grey Tea And Chocolate Pots De Creme

Quoted message said:

1 1/2 ounces unsweetened baking chocolate; coarsely chopped
1 cup heavy or whipping cream
2/3 cup water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular sugar substitute
=== OPTIONAL ===
Whipped cream; sweetened with
sugar substitute

Quoted message said:

Heat oven to 325 degrees. Place chocolate in a small bowl. In a small
saucepan over medium heat, bring cream and water to a simmer. Remove
from heat. Pour just enough cream mixture over chocolate to cover (about
1/2 cup).

Quoted message said:

Add tea bags to remaining cream mixture in saucepan and let steep 10
minutes. Squeeze tea bags over mixture and remove.

Quoted message said:

Whisk chocolate mixture until smooth. Whisk egg yolks and sugar
substitute into the warm cream mixture in saucepan until well mixed, then
whisk in the chocolate until smooth.
Pour mixture through a strainer into four 4-ounce ramekins or custard
cups. Place cups in a large roasting pan. Place roasting pan in oven and
carefully pour boiling water into pan until water comes halfway up sides
of cups. Cover entire pan with foil and bake 33 to 35 minutes, until
custards are set but slightly jiggly in center. Let stand in pan at room
temperature 15 minutes.
Remove cups, cover with plastic wrap (stretch wrap over edges of cup so
wrap does not touch custard) and refrigerate until cold. Serve topped
with a dollop of whipped cream, if desired.

Quoted message said:

This recipe yields 4 servings.

Quoted message said:

Comments: Earl Grey is a black tea made fragrant with bergamot oil.

Quoted message said:

Description:
"Super silky in texture, with an intriguing, delicately sweet flavor,
this
baked dessert custard is currently popular at many upscale restaurants."
:
- - - - - - - - - - - - - - - - - - -

Quoted message said:

Contributor: Cynthia dePersio

Quoted message said:

Yield: 4 servings

Quoted message said:

Preparation Time: 0:00

Quoted message said:

** Exported from Now You're Cooking! v5.81 **- Hide quoted text -

- Show quoted text -

I don't see why you couldn't. That is how I've made whipped cream in
the past - with heavy cream and granulated sugar.

Julia Altshuler <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I have a question. If one has no dietary reason to avoid sugar, may one
use it in this recipe? I want to substitute the sugar substitute with
sugar. --Lia

I see no reason why you couldn't...note the lack of G's 🙂

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Desirea said:

Hi, my name is Desirea. I'm new to the group. Does anyone have any
recipes they could share that includes tea? Especially something that
would be good for a Memorial Day BBQ. In the past I've tried a
Jasmine Tea Glaze on Chicken, which was really amazing. This past
weekend I tried Green Tea Shrimp (http://www.chinesefooddiy.com/
shrimp_green_tea_leaves.htm). I didn't do too well with this one, but
I think that was more my fault than the recipe.

Not very barbeque but Earl Grey tea works nicely as a poaching liquor
for fruit, persimmons, pears and the like.

Gary said:

Not very barbeque but Earl Grey tea works nicely as a poaching liquor
for fruit, persimmons, pears and the like.

Tea is also good for dying fabric.

Becca

Becca said:

Tea is also good for dying fabric.

Nah, it doesn't revive fabric at all. If you're interested in dyeing
fabric, however, tea makes a good short term dye. Over the long haul
the acid in the tea causes the fabric to deteriorate quickly. You're
better off with Procion. For wool, Kool Aid is a good bet.

--Lia