Let's Have Tea!
A fun recipe to make with the kids. A slow cooker will keep it warm while serving.
Click for Hot Cranberry tea
If you like your tea lemony and your drinks lightly sugared, this combo should hit your sweet spot. "It gives you that fresh green flavor with a hint of lemon -- perfect for summer."
Green Tea Lemonade
Part of Zen Buddhist culture for centuries, matcha makes brilliant but bitter green tea. However, matcha latte is creamy yet crisp. It gives you the ultimate energy boost! Because it's made from the entire leaf, matcha may be the healthiest of all green teas.
Matcha Latte Iced Energy Tea
Tea as a spice:
Simply grind tea leaves in a pepper mill (Oolong is recommended) and combine with white pepper. This makes an unbelievably delicious rub, perfect for a steak or a pork chop. The tea adds a wonderfully fresh Asian-cuisine nuance to this otherwise ordinary meal.
Tea as a marinade:
Wondering what to do with that extra Earl Grey tea left in the teapot at the end of teatime? Don't dump it.... Use it! Try adding it to your favorite marinade for chicken breasts for an out-of-this-world addition that will be sure to have your guests wondering the source of the mysterious (yet familiar) flavor. As a vegetarian digression, tea marinated tofu is a wonderful substitution in this dish.
Tea as a tenderizer:
Among tea's many benefits and effects, it is an efficient tenderizer. Want to get that falls-off-the-bone, melts-in-your-mouth effect for that dish that is great, but could be even better? Try adding some tea! Not to be camellia-exclusive, Rooibos "Red" tea has been shown to have similar results and may add yet another unique nuance for your culinary delights.
Tea as an oil:
Cooking with tea is not exclusive to tea leaves. Although it has been used for centuries throughout Asia, Tea Oil is only now making its way into Western Cuisine. Made from the seeds of the tea plant, this relatively neutral-tasting oil has shown to have a plethora of uses in itself. From a base to salad dressing and more, Tea Oil has become a popular substitute to more traditional vegetable and canola oils.
Tea as an aromatic:
Although many chefs are nearly as hesitant as magicians to divulge their gastronomic tricks, Chef Lamach (whose cooking many have described as magical) revealed one of his cooking secrets. "In cooking," he says, "one has to pay close attention to the retro-nasal aromatics - the flavor you get in the cavity of your nasal passage. This is the true flavor that will always come through in your food and therefore must be complemented." Tea is the perfect complement to many flavors, filled with rich and subtle aromatics. Adding a touch of Jasmine tea to a rice dish will add many different interesting levels of smell and flavor that are sure to impress.
Tea as a dessert:
It is a fairly common practice to take tea after a meal. But what about tea as the dessert? This trend is quickly building in popularity in the food industry and is revolutionizing the way we think about our after-dinner sweets. Most people have been introduced to Green Tea Sorbet, but what about Earl Grey Muffins or a Jasmine Ganache? Because many teas take sugar well, it is sensible to conclude that many sweets would take tea well. Many bakers and chocolatiers are adapting and adding new recipes to include the wonderful hints that tea can add.
How to make Matcha Roll Cake?
Click here for recipe and procedure 
You can change flavors by substituting almond or lemon extract for the vanilla. Tea Cakes
More Recipes here:
No comments:
Post a Comment