I found this great post on pinterest the other day and had to share it. I drink tea in every way possible, and it’s safe to assume that I always have a pitcher of some form of iced tea in my fridge. The fabulous thing about tea is that everyone has a unique recipe and combination, and I’m always looking for new ideas. So…here are some great ones – click HERE for the recipes and ENJOY!
At last it’s here. All my fellow pumpkin lovers rejoice! The season of spiced pumpkin tea lattes has finally arrived. My love for spiced pumpkin lattes goes way back and it has remained one of my favorite treats each fall season. Over the years I have developed my own technique on making a perfect spiced pumpkin tea latte which doesn’t involve hours of preparation (you know those recipes that take you longer to read than to actually make a cup), you know exactly what I’m talking about. So here is an easy, delicious and fun recipe for all of you to try. Let’s get started!
¾ cup of pumpkin puree
2 cups of water
1 tbs fresh ginger
1 cinnamon stick
2 tbs of honey or Agave
3 cups of whole milk
2 tbs Rooibos Chai
To start, in a medium sized saucepan bring 1 cup of water to boil. Peel the ginger and grate it. Combine cinnamon stick(s) with grated ginger, add to the boiling water. Remove from heat, cover the pan and let it steep for 20 minutes. Boil another cup of water and steep the Rooibos Chai for 7 minutes. When the ginger and cinnamon infusion is done, add pumpkin puree, honey and milk. Put in a blender and pulse until the contents are homogenized. Add the steeped tea to the blended mass, pulse until the tea is completely dissolved into puree. If you wish you keep your tea hot, I suggest putting it back on the stove and heating it to the desired temperature. If you wish to make it iced, simply add ice cubes to the puree and shake in a cocktail shaker to achieve even temperature, refrigerate. Just a side-note, if you wish to make a tea latte, instead of adding milk into the blender, froth it until desired temperature (or heat on the stove) and simply add afterward. I also recommend adding some whipped cream on top and some cinnamon powder for extra sweetness (maybe even some melted caramel).
I hope you enjoy this recipe and I would love to hear about your own tea latte creations this fall!
Well the summer is here…and the bbq’s will be on…and the drinks will be flowing! Yay Toronto, we are allowed to officially say that WINTER IS OVER!! There! I said it! If we get a freak snowstorm, you can yell at me 🙂
I will be spending my weekend partially gardening, partially meeting with a client, partially preparing for the Tea Sommelier class I’m teaching next week, partially with friends tonight bbq’ing and partially with my family. Yes, a lot of partiallys.
A long weekend is not a long weekend though without a fabulous cocktail recipe. So, the intention here was to create a tea based Kir Royale, hence the name. You can absolutely smell and taste the black currant. But for some amazing fluke of cosmic interference, the combination of the Black Currant tea and the Prosecco produces a concoction that tastes like a fruit beer – actually, exactly like Frühli. So…what better cocktail to make for your Victoria Day BBQ???
I have recently stumbled onto a very simple, yet unique recipe (by François Chartier & Stéphane Modat) which involves cooking with tea! That’s right, this particular recipe stood out from the rest and proved to be not only tasty but easy to make.
So what is this yummy and unique recipe? Quite simple – salmon smoked in Tea Emporium’s Lapsang Souchong tea! Here is how to smoke your salmon and give it that extra smoky flavour:
150 gm (1 cup) coarse sea salt
100 gm (3/4 cup) brown sugar
7 gm (1/4 cup) leaves of Lapsang Souchong smoked black tea
1 filet fresh salmon with skin
1. Place the salt and brown sugar in a bowl, with the leaves of Lapsang Souchong (previously steeped for a few seconds to release their aromas). Mix well.
2. Place plastic wrap on the work surface and sprinkle with marinade.
3. Place the filet skin-side down on the plastic wrap, and use the remaining marinade to cover the flesh.
4. Fold the edges of the plastic wrap to hermetically seal in the salmon.
5. Refrigerate for about 12 hours.
6. Remove the plastic wrap and rinse salmon under cold, running water. Pat dry with a paper towel.
7. Wrap with a clean plastic wrap and refrigerate.
Enjoy the fine smokiness of salmon and don’t forget to pair it with your favourite wine to bring out maximum flavour.
For some this is just another holiday to get together with family they never see, but hopefully like and to eat far too much food.
Consider taking a moment this year though to look around you and give thanks. Sometimes we need to look at the literal words in front of us…thanks giving. Look around you and give thanks for the people you have. Give thanks for what you are given. Give thanks for what you give. Be Present…Be Grateful…Be Awed.
And if that doesn’t work…make a pie!!!
I send you all my thanks, my gratitude and my love for being a part of my world.
From the rolling tea plantations…
…to your own backyard grilling?
I mean, why not?
It depends, of course, on the type of tea you choose to prepare your succulent grilled meats. The tea that you choose has to be able to stand up to the smoke and the spices you put into your favourite barbecue sauce recipe.
My go-to-tea for grilling meats? One of my favourites – Lapsang Souchong.
Here are some ingredients:
5 tbsp. finely ground Lapsang Souchong leaves
5 crushed dried chilis
1/4 cup brown sugar
3 tbsp. worcestershire sauce
2 small cans crushed diced tomatoes
2 cinnamon sticks
3 dried bay leaves
3 whole cloves, finely ground
1 tbsp. black peppercorns
1 tbsp. finely minced garlic
1 can of San Pellegrino Limonata (I know, I know – it’s strange – but it works. Something about the fizz and the lemon and the sugar… it tenderizes the meat!)
…and some meat of your choice. I like to use pork chops for this, with a moderate amount of fat (not too much, just enough). Ribs would be a lovely option too!
I usually do not measure my ingredients; I eyeball them. The above is really just a basic idea of the proportions you will be using for this marinade and glaze. Before you add the liquid to the meat, give it a taste. If the marinade tastes great to you, it will taste amazing on your meat of choice. I also like to season the marinade with soy sauce instead of salt. Again, adjust according to taste.
Mix all the spices together – wet with dry. Reserve half of it and set aside. Take the other half and immerse your meat in the mixture. Cover the meat mixture with plastic wrap and let it marinade in the fridge for at least 24 hours.
Meanwhile, take the reserved half and boil it down until it has a thick and syrupy consistency. Wait for the mixture to boil before reducing it to a medium heat and let it reduce that way. Set aside for glazing your chops or ribs or chicken the next day!
Tip: Make sure you bring your meat to room temperature before putting on the grill! You want your meat to cook evenly, and if your meat’s core temperature is still cold when it hits the grill, you may end up with a charred skin, but a somewhat raw center… Not a very appetizing way to start your barbecue season.
Here’s to a glorious May long weekend, everyone!
Mother’s Day is fast approaching, and the weekend is going to give us lots of sun… so… what to do? What to do? What to do?
The nicer places for brunch will be packed, and you are racking your brain trying to figure out how to celebrate…
Well, why not a tea party in her honour? Set up a place setting in your backyard or porch or living room, and nibble on some tea-infused goodies.
So… ‘like this idea but you don’t have much time? Let us help you! Here are some tea-inspired menu ideas to get your tea party with mom going!
Chipotle-Lapsang Chicken Sandwich
The trick to preparing this sandwich within your limited time-frame is buying one of those pre-made rotisserie chickens from your favourite grocery store. Some stores carry these in two or three different flavours; pick up the classic-style.
2 tsp. Tea Emporium’s Chipotle-Lapsang spice rub
1 stalk of celery, finely diced
1 green onion, minced
1/4 cup pre-grated carrot shreds, finely minced
3 tsps. mayonnaise (I like to use lemon-aise for a lower-calorie version)
salt and pepper to taste
2 tsp. maple syrup
2 tsp. worcestershire sauce
3 cups cubed rotisserie chicken meat
bread (sourdough is a good choice, or any whole-grain alternative)
butter lettuce or frisse lettuce
Combine all the wet ingredients together first, then add in the chipotle-lapsang spice. Fold in the chopped vegetables and the chicken. Season with salt and pepper to taste. Adjust flavours; sometimes I like to add a squeeze of lime to round out the sweet-spicy of the chicken salad mixture.
Spread the chicken salad on slices of toasted bread. Top with lettuce of your choice. Remove the crusts and halve OR quarter sandwiches for the tea tray.
Serve with our iced Moroccan Mint.
Jasmine-cured Salmon bites with Lemony Creme-Fraiche
This takes about 48 hours to be completed, so give yourself Friday and Saturday for this, depending on how thick your salmon is. Make sure you lay the salmon flat on a shallow container; moisture will be extracted during the curing process and it will pool around your plate. After all, we don’t want any of those juices dripping all over your refrigerator.
5 tbsps. Imperial Jasmine, ground
1/2 cup white sugar
1/2 cup kosher salt
1 side of wild salmon, skin left on
Lavash crackers (or any cracker brand of your choice)
salt and pepper to taste
cucumber slivers (optional)
Lay salmon flat on your platter, skin side down. Mix the ground jasmine tea, sugar, and salt together before coating the surface of the salmon meat with this mixture. Cover tightly with plastic wrap and leave in fridge for 48 hours. Check after 24 hours to check the curing process; sometimes, it can take less than 48 hours to completely cure the salmon. We want a silky consistency; over-curing it will result in a tough, jerky-like texture to your salmon.
Slice the salmon in delicate ribbons and lay them over your crackers. Just before serving, finely mince fresh dill and capers over your creme-fraiche. Grate in some lemon zest, and season with salt and pepper to taste. Mix the creme-fresh mixture, and spoon over the jasmine-cured salmon. Garnish with a tiny sprig of fresh dill and/or cucumber slivers.
Serve with that very same Imperial Jasmine tea you used to cure this salmon!
Rooibos Seven-Spice Cucumber and Watercress sandwich
1/2 cup softened cream cheese
1 tbsp. Tea Emporium Rooibos Seven Spice
1 tsp. grated lime
1 tsp. sriracha sauce
salt and pepper to taste
watercress leaves (some alternatives: alfalfa sprouts, pea shoots, broccoli sprouts, garlic sprouts)
Combine softened cream cheese with the sriracha sauce, spices, salt and pepper, and grated lime. Spread over bread of choice, on both sides. Lay on the cucumbers and sprouts. Slice off crusts. Quarter or halve.
Serve with our buttery White Needle.
We all know baking takes time, so unless you *do* have that time, I suggest buying a small selection of scones and treats (french macarons, anyone?) from your favourite bakery. Some tea-infused jam, like our Apricot Ginger and Lemon Darjeeling Marmalade, or Blueberry Kombucha Lime jam will go wonderfully with scones. Don’t forget the butter!
Some tea selections to go with your sweet treats: our famous Cream of Avalon (perfect with a splash of milk), Rooibos Provence, or an iced Margaret’s Hope (unsweetened) or Pina Colada (sweetened OR unsweetened) should get your tea party going!
Happy sipping, and a happy Mother’s Day weekend to all of you!
Now I’ve never been a big fan of marshmallows – but a few months ago, I decided to make my own. I thought to myself, this treat was a recipe long before it became a commercial product on a shelf – which incidentally was the only way I had eaten it up until then. So I searched for some recipes and settled for the one from Thomas Keller of French Laundry. I figured that if Thomas Keller – chef extraordinaire – found this recipe worthy of his name, it was good enough for me. So I made my first batch – and oh my god – I realized I had never had a marshmallow in my life before. Forget the chewy, gummy mess you know out of a bag. Marshmallows – real marshmallows – should be fluffy and light. I dropped one of my delicious mounds of glory in a cup of Chocolate Chai and thought I had died and gone to heaven – aaaahhhh – now this was hot chocolate with marshmallows – oh how we had been deceived for oh so long!!!
Now most people would have been satisfied with this discovery, but I decided to take it a step further and thought … what if I infused my marshmallow with tea???? Because, well, this is how my mind works. So I made a batch – and quite frankly – the only thing more delightful than these precious white clouds was the look on my face as I bit into my first Cream of Avalon Marshmallow – pure bliss.
I know what you’re thinking – forget it – too hard – she’s nuts – who has the time to make their own marshmallows?? Believe me when I tell you – it takes longer to write out the recipe than it takes to make them. So pull out your mixer and make a batch!! You won’t regret it. And what’s cooler than telling your guests that you’re serving Smores for dessert with HOMEMADE MARSHMALLOWS!!!!
- 3 envelopes of unflavoured gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cups corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 Tablespoon vanilla extract
- 1 1/2 tsp Cream of Avalon or Rooibos Provence or Rooibos Sweet Embrace or Kashmiri Chai or Baked Apple or Royal Earl Grey… (you get the idea)
- Confectioners’ sugar for dredging
Boil 1/2 cup of cold water and steep 1 1/2 tsp of the tea of your choice for 20 minutes. Remove tea leaves and cool tea.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold tea. Soak for 10 minutes.
Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of oiled plastic wrap and press mixture into the pan.
Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners’ sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar.