Summer Snacks, Sips & Sweets - Recipe Ebook

Summer Snacks, Sips & Sweets

Recipes and tips for tea-infused twists on summer classics!

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table of contents

Snacks

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Earl Grey Aioli Matcha & Goat Cheese Crostini Formosa Oolong Pickled Peaches Watermelon & Basil Skewers with Assam Black Tea Simple Syrup Tea-Grilled Wings with Hot Green Dipping Sauce Eleven-Spice Tea Rub Murgh Kali Mirch: Peppered Chicken with Pomegranate-Darjeeling Jelly

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Sips

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Rosemary & Assam Lemonade Chai Rob Roy Reverend Palmer Bourbon-n-Peach

9 9 9 10

Sweets

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Jasmine Tea Sorbet Peach Oolong and Bourbon Pop Mango Woodruff Sorbet

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Snacks

Earl Grey Aioli Recipe by Alexis Siemons Originally published in the 2013 July/August issue of Tea Magazine Serve this with an assortment of crisp, raw vegetables or crunchy sweet potato chips. Be sure to whisk everything up in a chilled environment, as aiolis tend to break and won’t thicken in overheated areas. If it breaks and appears oily or curdled, don’t toss it. Place an additional egg yolk in a different bowl and slowly whisk in the broken aioli. Makes 1 cup INGREDIENTS 2 cloves garlic, roasted olive oil, for drizzling ¼ teaspoon lemon zest 1 cup safflower oil 6 tablespoons Earl Grey black tea 2 large egg yolks 1 tablespoon lemon juice salt and pepper assorted raw vegetables or sweet potato chips (optional) Special tool: Candy thermometer Tea Magazine 4

To roast the garlic, heat your oven to 400 degrees.

Place unpeeled cloves on a small sheet of aluminum foil or parchment paper and lightly drizzle with olive oil. Fold foil or paper to create a tiny pouch and place on a baking sheet. Roast in the oven for 25 minutes. Cool cloves. Remove skin and mash into a paste. Mix in lemon zest.

To make the Earl Grey-infused oil, heat 1 cup of safflower oil in a small pot over low heat until it reaches 140 degrees (note: Use a candy thermometer to check temperature as higher temperatures will burn the tea leaves. You should not hear any sizzling when adding leaves to the oil. Do not substitute other oils.) Add 6 tablespoons of Earl Grey tea leaves to the heated oil. Continuously stir the leaves in the oil for 6 minutes over low heat.

Remove from burner and let cool completely. Strain oil and reserve the infused tea leaves. Chop 2½ tablespoons of the reserved infused tea leaves and set aside.

Let your eggs come to room temperature. Add two egg yolks to a medium bowl and whisk. Very slowly drizzle Earl Grey-infused oil into the yolks while consistently whisking (increase to a steady stream as it thickens). Whisk in a pinch of salt, lemon juice (pour slowly), roasted garlic and lemon zest paste, and 2½ tablespoons of chopped tea leaves. Season to taste with salt and pepper, then chill the aioli in the fridge in an airtight container for at least one hour before serving.

Making this ahead of time? Store it in airtight container in the refrigerator and use within 2 days.

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Gingerly sprinkle matcha powder on the goat cheese to create an even dusting. Drizzle with honey and top each slice with one orange segment.

Tip: To preserve the bright green matcha color, sprinkle right before serving.

Formosa Oolong Pickled Peaches Recipe by Alexis Siemons Originally published in the 2013 July/August issue of Tea Magazine

Matcha & Goat Cheese Crostini Recipe by Alexis Siemons Originally published in the 2013 July/August issue of Tea Magazine While a thin baguette will do, opt for a small wholewheat bread loaf for larger, more substantial slices to provide ample room for the juicy orange segments.

Makes 8 large crostini (if using a thin, baguette, be sure to add additional slices) INGREDIENTS Small bread loaf, 8 half-inch slices olive oil, for drizzling 5 oz goat cheese ½ teaspoon matcha green tea powder honey, for drizzling 1 orange, peeled, pith removed and segmented

To make the crostini, heat your oven to 350 degrees.

Slice loaf into 8 half-inch pieces, place the slices on a baking sheet, and drizzle both sides with olive oil. Bake for approximately 15 minutes or until slightly crispy (note: You can make the crostini ahead and store at room temperature in an airtight container for 2 days).

Let crostini cool slightly, but top with goat cheese while crostini is still warm for an easy spread.

Summer Recipes

Choose slightly firm peaches that can withstand being blanched in hot water so that they retain their texture during the pickling process. Makes 2 pints INGREDIENTS 4 peaches, blanched and peeled 4 tablespoons Formosa Oolong tea (for wet brine) 1 1/3 cups white vinegar 1 1/3 cups water ½ cup granulated sugar 1 teaspoon pickling salt (or fine kosher salt without additives) 2 cinnamon sticks, divided 2 tablespoons Formosa Oolong, divided (for dry spice mix) 1 bay leaf, divided ¼ teaspoon black peppercorns, divided

Rinse the peaches under cold water. Fill a medium pot with water and bring to a rapid bowl. Carefully lower peaches into the boiling water using a slotted spoon.

Cover the pot and return to a rolling bowl. After 5 minutes, delicately remove the peaches with a large slotted spoon and immediately shock them by placing them into a large bowl of ice water to cool .

As the peaches cool, divide the spices and 2 tablespoons of dry tea leaves evenly between each pint jar.

Heat 1 1/3 cups of water to 195 degrees and steep 4 tablespoons of Formosa Oolong tea for 4 minutes to make the oolong concentrate for the brine. Strain out the tea leaves and let the tea liquor slightly cool.

After the peaches have cooled in the ice bath, remove the skins and slice into 12 wedges per peach (note:

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Allowing the peaches to cool completely makes them firmer and easier to slice).

Combine the brewed oolong, white vinegar, sugar, and salt in a small pot. Bring to a boil and stir until both the sugar and salt have dissolved. Carefully add the peach wedges to the pot and gently stir. Once the brine has returned to a boil, remove the pot from the heat. Using a slotted spoon, carefully ladle the fruit into each pint jar. Divide the brine in half and pour over the fruit to cover. Apply the lids and rings and seal airtight. Place in the refrigerator overnight to allow the pickling process to take place. Pickled peaches will keep in the fridge for up to a month.

Watermelon & Basil Skewers with Assam Simple Syrup Recipe by Alexis Siemons Originally published in the 2013 July/August issue of Tea Magazine Basil may be a savory star, but its earthy and subtle peppery flavors balance the luscious watermelon and sweet, malty Assam syrup. Makes 8 skewers INGREDIENTS 2 tablespoons Assam black tea 1 cup water 1 cup sugar 6 cups watermelon, cut into 1-inch cubes 1 cup basil leaves, torn into 1-inch pieces Special Tool: 8 skewers

Bring water to a boil and brew the Assam black tea or 5 minutes. Strain out the tea leaves and add the

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brewed tea to a small pot on the stove. Bring the tea to a rolling boil and stir in sugar until it has dissolved, approximately 2 minutes. Let cool completely and store in an airtight container in the refrigerator for up to one week.

On 8 skewers, alternate the watermelon cubes and basil leaves. When ready to serve, spoon Assam black tea simple syrup over each skewer.

Tip: Do you have extra syrup left over? Use it to sweeten iced tea or spoon over shaved iced for a chilled treat.

Tea-Grilled Wings With Hot Green Dipping Sauce Recipe is from Culinary Tea by Cynthia Gold & Lise Stern.

Originally published in the 2013 May/June issue of Tea Magazine These wings are popular in the Swans Bar at the Boston Park Plaza Hotel where executive sous chef Joao Barros accentuated their deep, intense flavor with a spicy fresh green dipping sauce. Serves 6

Chicken Wings

INGREDIENTS 5 tbs loose-leaf black tea leaves, divided 1-1/2 cups boiling water (about 212째F) 1/2 cup soy sauce 3 tbs toasted sesame oil 3 tbs Asian fish sauce, such as nam pla 6 garlic cloves, finely chopped 3 tbs Asian chili sauce, such as Sriracha Freshly ground black pepper to taste 18 chicken wings

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Place 3 tbs. tea in a glass measuring cup or bowl.

Add boiling water and steep, covered, for 6 minutes. Strain and set aside to cool. Discard the tea leaves.

Finely grind the remaining 2 tbs. tea in a spice grinder or with a mortar and pestle to equal 1 tbs. ground tea. Transfer to a medium bowl. Add the soy sauce, sesame oil, fish sauce, garlic, chili sauce, and black pepper to taste. Stir in the cooled steeped tea.

Trim the wing tips. Cut the remaining wings at the joint to separate. Place wings in a re-sealable plastic bag, then pour in the marinade. Seal bag and coat fully. Refrigerate overnight or for up to 3 days, turning every 12 hours.

Note: The wings need to marinate overnight before grilling, so plan accordingly.

Hot Green Dipping Sauce INGREDIENTS 2 cups fresh basil leaves 3/4 cup cilantro leaves 2 to 4 jalape単o peppers, deveined and seeded 1/3 cup rice vinegar 1/2 cup extra-virgin olive oil Fine sea salt to taste Freshly ground black pepper to taste

In the bowl of a food processor or blender, combine the basil, cilantro, jalape単o, and vinegar. Process for 30 seconds. With the processor running, slowly add the oil through the feed tube. Scrape down the side. Add the salt and pepper to taste, then process until smooth. Transfer to an airtight container and refrigerate until ready to cook the wings.

When ready to cook, preheat grill to medium and bring wings to room temperature. Remove wings from marinade and grill until cooked through and juices are clear, about 6 to 8 minutes per side. (If using an outdoor grill, cover-cook with the vents open. Wings can also be cooked under a broiler.)

Serve immediately, with the sauce on the side for dipping.

Summer Recipes

Eleven-Spice Tea Rub Recipe is from Culinary Tea by Cynthia Gold & Lise Stern.

Originally published in the 2013 May/June issue of Tea Magazine Try this spice rub on chicken, pork, beef, and game for grilling or roasting. It can also be added to braising liquids, soups, chutneys, or even ketchup for an easy burger sauce.

Grind the tea using a spice grinder or a mortar and pestle. The spice blend will retain its flavor for up to two months, kept at room temperature in an airtight container. Makes 3/4 cup

INGREDIENTS 5 tbs finely ground full-bodied black tea leaves (such as Chinese congou, low-grown Ceylon or Nilgiri) 1/4 cup (packed) light brown sugar 2 tsp ground cinnamon 1 tsp curry powder 1 tsp ground cumin 1 tsp ground red pepper flakes or ground Szechuan peppercorns 1/2 tsp cayenne pepper 1 tsp freshly ground black pepper 1/2 tsp ground star anise or anise seed 1/2 tsp ground cloves 1/2 tsp ground fennel seed 1/2 tsp ground ginger 1/2 tsp ground mace Combine all ingredients in a medium bowl, mixing well until thoroughly combined.

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2 teaspoons garam masala 2 tablespoons finely ground Darjeeling tea leaves 1 tablespoon mustard oil, or 1 tablespoon vegetable oil and 1/2 teaspoon mustard seeds, freshly ground 3 tablespoons crème fraîche

Cut chicken into cubes and thread onto 8 skewers.

Set aside. In a medium bowl, combine yogurt, ginger, garlic, poblano chile, black pepper, cumin, coriander, garam masala, ground tea, crème fraîche, and mustard oil. Whisk until smooth. Brush over the skewered chicken, being sure to coat all sides. Place the skewers in a 13 x 9-inch pan; cover and refrigerate for at least 3 hours or up to 1 day.

Murgh Kali Mirch (Peppered Chicken with Pomegranate-Darjeeling Jelly) Recipe is from Culinary Tea by Cynthia Gold & Lise Stern.

This intensely flavorful dish was created by chef Anil Chabukswar at Le Royal Meridian Hotel in Mumbai, India. They cook it in a tandoor oven, but since few of us have that luxury, we finish it on the grill instead. Serves 4 Note: The recipe calls for mustard oil, a staple in Indian cooking that is found in Indian markets. You can use vegetable oil combined with mustard seeds instead.

Chicken INGREDIENTS 2 pounds boneless chicken (breast or thigh meat, but do not mix on the same skewer because the cooking times will vary) 1/2 cup plus 2 tablespoons thick Greek-style yogurt 1 teaspoon minced fresh ginger 1 teaspoon minced garlic 1/4 poblano chile, finely minced (about 2 teaspoons) 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1 teaspoon ground coriander

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When ready to cook the chicken, remove from the fridge. Heat the grill to medium heat. Grill the chicken until cooked through, turning the skewers a quarter-turn every 2 minutes. The total cooking time will be about 8 to 9 minutes for dark meat, 6 to 7 minutes for white. Serve warm, with PomegranateDarjeeling Jelly on the side.

Pomegranate-Darjeeling Jelly

INGREDIENTS 3/4 cup apple juice 1 tablespoon loose-leaf Darjeeling tea leaves 4-1/2 teaspoons powdered gelatin 1 cup pomegranate juice

To make the jelly: In a medium saucepan, bring the apple juice to a boil. Remove from the heat immediately and add the tea leaves. Let steep, covered, for 10 minutes—it should have a distinct Darjeeling taste but not a developed bitterness.

When the juice has reached the desired infusion, strain, discarding the leaves. If the mixture has cooled to room temperature, warm it slightly over low heat. Turn off the heat, then add the gelatin powder. Stir in until clear, then add the pomegranate juice. Transfer to four small decorative glasses or bowls as desired. Refrigerate until set, about 4 hours.

The Darjeeling jelly may be made ahead up to 3 days.

Tip: Either metal or bamboo skewers may be used.

If you choose to use bamboo skewers you should presoak them in warm water for at least 10 minutes.

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Sips

and stir in the honey until it has dissolved. Pour the sweetened tea into a 2-quart heat-resistant pitcher (preferably an airtight one) and add the juice of 5 lemons; cool the mixture in the fridge.

Once it has chilled, add chopped rosemary to the bottom of a 2-quart pitcher and muddle with a wooden spoon. Fill the pitcher with ice and pour the Assam lemonade over to chill. Stir with a spoon to circulate the rosemary and serve.

Chai Rob Roy Created by Gabriel Lehner of Macao, New York Originally published in the 2013 May/June issue of Tea Magazine

Rosemary & Assam Lemonade Recipe by Alexis Siemons Originally published in the 2013 July/August issue of Tea Magazine Find yourself with extra rosemary sprigs? Bunch the rosemary into tiny glass bottles to use as dĂŠcor at your summer soiree. Feeling generous? Make enough so that can friends can take them home with a bit of Assam black tea as a parting gift.

Makes 2 quarts INGREDIENTS 7 cups cold water 9 teaspoons Assam black tea 12 tablespoons honey Juice from 5 lemons ½ cup fresh rosemary, chopped

Bring 7 cups of water to a boil and brew Assam black tea for 5 minutes. Strain out the tea leaves

Summer Recipes

INGREDIENTS 2 ounces Black Grouse 1 ounce Chai-infused sweet vermouth* 2 dashes Bitter Truth Jerry Thomas bitters (other bitters would work too) 1 dash orange bitters Garnish with an orange twist *Chai-infused sweet vermouth Take 8 oz of vermouth from a bottle, heat just to a boil, add several chai tea bags or a couple teaspoons of chai spice, stir and let cool.

Remove bags or strain spices and add the vermouth back into the bottle with the remaining vermouth.

Reverend Palmer

Recipe by Don Lee, courtesy of The PDT Cocktail Book Originally published in the 2013 May/June issue of Tea Magazine INGREDIENTS 2 ounces Black Tea-Infused Elijah Craig 12 Year Old Bourbon* 1/2 ounce Lemon Cordial** 2 Dashes of Angostura bitters

Stir with ice and strain over one large cube into a chilled rocks glass. Garnish with a lemon twist.

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* Black Tea Infused Elijah Craig 12 Year Old Bourbon INGREDIENTS 14 grams Ceylon Pekoe Orange Tea (PDT uses In Pursuit of Tea) 1 750 ml bottle of Elijah Craig Bourbon Infuse for 12 minutes Strain through chinois or fine mesh sieve **Lemon Cordial

Bourbon-n-Peach Recipe by Cynthia Gold Originally published in the 2013 July/August issue of Tea Magazine This cocktail was inspired by the Presbyterian, a classic drink that consists of bourbon, club soda, and ginger ale with a squeeze of lemon. We think you’ll find this variation just right for the summer—it could become a new classic in its own right! Makes 1 cocktail

INGREDIENTS 1/2 lemon, cut into wedges 1/2 ounce ginger oolong syrup (recipe below) 2 ounces bourbon (I used Maker’s Mark) 2 ounces club soda 3 slices of fresh peach Using a microplane, zest the peel off of 8 lemons into Lemon peel or additional peach slices to garnish a measuring cup. Add the simple syrup and allow it to infuse for 10 minutes. Strain through a chinois Muddle the peach slices, lemon, and the ginger and store covered in the refrigerator. oolong syrup in a cocktail shaker. Add ice and bourYield is 22 ounces bon. Shake well and strain into a glass filled with fresh ice cubes. Pour in the club soda and garnish with Lee steeped his tea in former Baptist minister Elijah lemon peel or additional peach slices and serve.

Craig’s namesake bourbon, and sweetened the mixture with his own lemon cordial. It’s far cry from legendary Ginger Oolong Syrup golfer Arnold Palmer’s country club cooler comprised of lemonade and iced tea, and an intoxicating afterYou will want to use a moderately high oxidation noon thirst quencher. (The PDT Cocktail Book) oolong for this to add a rich earthiness to your syrup.

When grating the ginger, be sure to retain all of the released ginger juice to use.

INGREDIENTS 24 ounces simple syrup (one part water to one part sugar, melted together and cooled) 8 lemons

INGREDIENTS 1 cup sugar 1-1/4 cups water 1/4 cup coarsely grated ginger (~2 inches), including all released juices 1 heaped tablespoon of oolong leaves

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Simmer sugar, water, and grated ginger (and its juices) in a small saucepan for about 5 minutes, until a syrup forms—it should have a strong ginger flavor and bite.

Stir in tea leaves and continue to simmer until the leaves unfurl, about 1 minute. Remove from the heat and set aside to cool. Strain very well so that no tea leaf residue remains in the syrup. Store covered in the refrigerator for up to 3 weeks.

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Sweets JASMINE TEA SORBET

Recipe by Heid Fink Originally published in the 2013 May/June issue of Tea Magazine This exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This mixture can also be used to make divine popsicles or Granita. Makes about 1 quart of sorbet INGREDIENTS 1 1/3 cup sugar 3 cups water Zest of 2 organic lemons 3 tbs loose jasmine green tea leaves 1 cup freshly squeezed lemon juice (from 4 to 5 lemons)

Combine sugar, water and lemon zest in a medium sauce pan. Heat gently while stirring to dissolve sugar. Bring to a boil and boil for 3 minutes. Remove from heat and stir in jasmine tea leaves. Let sit for 4 minutes, and then strain into a large bowl. Stir in the lemon juice. Place in the fridge to cool completely before freezing. Once cool, this ambrosial liquid can be made into one of three things:

Sorbet: pour into an ice cream maker and freeze according to the manufacturer’s directions.

Popsicles: pour into a Popsicle mold and freeze.

Granita: pour into one or more shallow plastic containers and freeze for four hours, stirring with a fork every 30 minutes to make sure the ice crystals have a uniform texture.

Summer Recipes

Peach Oolong and Bourbon Pop Recipe by Cynthia Gold Originally published in the 2012 Sept/Oct issue of Tea Magazine The natural finishes of stone fruits to be found in Oolongs are played up here in this fun ice pop. The Oolong tea and the bourbon both give depth and complexity to this pop, turning it into more of an adult treat. Yield: 10 pops, assuming 2.5 ounce molds INGREDIENTS 1.25 lbs peaches or nectarines (roughly 5 medium sized peaches) 2 cups of water, divided 1 cup sugar 4 teaspoons of oolong tea leaves 2 tablespoons bourbon 2 tablespoons of fresh squeezed lemon juice

Stir 1 cup water and the sugar in a saucepan. Bring to a boil and reduce to simmer until a light syrup is formed, roughly 10 minutes. Remove from heat and stir in two teaspoons of the tea leaves. Let cool, then strain well. Bring remaining cup of water to a boil and pour over the remaining 2 teaspoons of tea leaves.

Steep for 5 minutes and strain well. Discard the tea leaves.

Wash and pit the peaches leaving the skins on. Puree in a food processor until smooth. You should have roughly 2 cups of puree. Transfer to a bowl and stir in 3/4 cup of the Oolong syrup, the bourbon, the

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fresh lemon juice, and 2 tablespoons of the double strength steeped Oolong tea. Taste and adjust sweetness by adding more syrup or steeped tea as needed. Keep in mind that it should taste a little sweeter than you want the final pop to taste as freezing will tone down the sweetness. Optionally, use the egg test and adjust as needed.

Pour into your Popsicle molds or paper cups. If the mold stabilized the stick in place, the Popsicle sticks should be inserted at this time, and the molds placed in the freezer to freeze fully. If the mold chosen will not hold the stick firmly in place, freeze for an hour first, then insert the sticks and freeze until fully solid.

fully back into common use. As early as the 13th century, the herb, then called Wuderove was gathered for its aroma, taste and medicinal value. If your local tea purveyor does not carry it, it can be found easily online. If you prefer, this recipe is different, but still wonderful with the 2 teaspoons of Sweet Woodruff replaced by 2 tablespoons of Chamomile blossoms.

Mango Woodruff Sorbet Recipe by Cynthia Gold Originally published in the 2012 Sept/Oct issue of Tea Magazine Award winning Pastry Chef Jiho Kim of Boston’s L’Espalier often works with tea or herbal infusions.

This wonderful sorbet debuted this past summer in the restaurant as part of a complex multi-component dessert. The flavor combination is so fresh and appealing however that it can stand beautifully on it’s own. Yield: 1/2 gallon sorbet INGREDIENTS 3 1/3 cups mango puree 2 1/2 cups water 2 teaspoon dried Sweet Woodruff blossoms 5 1/4 cups white sugar 3 tablespoons of fresh squeezed lemon juice

Bring water to a simmer in a large saucepan. Add the Sweet Woodruff. Let steep to taste, roughly 15 minutes. Strain and return woodruff infusion to the pan. Whisk in sugar, lemon juice and mango puree.

Bring to a rolling boil, stirring constantly. Remove from heat and let cool. Freeze, following the directions of your ice cream freezer.

Note: Sweet Woodruff is a wonderful herbal infusion, which was enjoyed historically, but has not yet come Tea Magazine 12

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