Many teas can stand on their own as a dessert, or as an after–dinner digestif. The addition of natural essences and flavors to food and drink create an exciting sensual and gastronomic experience, as both the tea and the food are often enhanced in the marriage of the two. The flavors of regional teas evolved with local cuisine just like wine evolved with its local cuisine. Cooking with tea is an adventure in new flavors and aromas. It is an excellent introduction to the vast variety in the world of tea. And don’t worry – tea’s a subtle and enhancing flavoring, very complimentary to most ingredients it’s added to – it’s really difficult to misuse it!
Roasted Harvest Roots served in a Jack-o-latern
Yields: 8–10 servings
¼ cup canola oil
1.5 lb beets - roasted, peeled & cut (large dice)
2 TBS Harvest Spice loose tea, for blanching water
2 lb Sweet Potatoes – peeled & cut (large dice)
2 lb Butternut Squash - peeled & cut (large dice)
2 lb Rutabaga – peeled & cut (large dice)
1 lb Carrots, peeled & cut (large dice)
Cheese cloth & string
2 cups Maple syrup
8 TBS butter, divided into ½ TBS pieces
Harvest Spice Tea-soning:
- 1 TBS Harvest Spice Tea, finely grounded
- 2 TBS Brown sugar
- 1 ½ TBS Salt
- ½ TBS white pepper
Optional - Jack-o-lantern serving bowl: 1 large Pumpkin, hallowed
1. Preheat oven for 375. Place whole beets on tin foil. Oil beets with canola oil and sprinkle salt & pepper. Cover and place in oven for 30-40 minutes, until soft in center. Take out beets and let cool. When cool, peel with damp tea towel. Cut into large dices ( ¾ x ¾ x ¾ ).
2. While the beets are roasting, blanch & shock the rest of the roots in tea infused water. Place 2 TBS of Harvest spice in cheesecloth and tie with string. In a large pot, bring salted water & tea to a boil. Place sweet potatoes in boiling water and let cook until slightly softened, about 15 minutes. Stain and immediately place in ice water to shock, stop cooking. Take out of ice water bath and strain to dry. Following the same process, blanch & shock the butternut squash (blanch about 8-10 min), rutabaga (blanch about 5 min) and carrots (blanch 3 min) all separately since they cook at different time.
3. In a large bowl, mix all the roots together. Place all the vegetables on oiled baking sheet and drizzle with maple syrup. Sprinkle tea-soning. Evenly place butter pieces on top of the vegetables.
4. Place veggies in oven and bake for 15-20 minutes. Rotate baking sheet and let cook for another 10 minutes. Season to taste.
5. Optional - Jack-o-lantern serving bowl: While the roots roast, hallow out a pumpkin and place it in the oven for 10-15 minutes to let it warm and soften. Place the roasted roots in the pumpkin and serve.
Mango Tangy Pumpkin Butternut Soup
Yields: 6–8 servings, Prep Time: 10 minutes, Cook Time: 20 minutes
2 TBS olive oil
⅓ cup sweet onion, finely chopped (½ onion)
1 tsp minced garlic
14 oz MANGO TANGO Concentrate
½ tsp Cayenne Pepper, grounded
1 tsp Coriander
3 TBS brown sugar
1 can pumpkin puree (15 oz)
1 can butternut squash (15 oz)
1 cup heavy cream
1. Heat the olive oil over medium–high heat in a 4 qt pot. Add onions & garlic, stirring often until light brown & softened, about 3–4 minutes.
2. Add TeaSpot MANGO TANGO concentrate, cayenne pepper, coriander & brown sugar and stir for 1–2 minutes.
3. Add pumpkin, butternut squash puree & whisk in the heavy cream until liquefied & simmer on low until ready to serve.
Earl of Grey Smoked Chicken
Yields: 6 servings, Preparation: 15 minutes, Cook Time: 2½ hours
3 whole fry chicken, halved & gutted (2–3 lbs each)
4 TBS EARL OF GREY, full loose leaves
2 TBS EARL OF GREY, grounded
2 TBS salt
1 TBS pepper
1 TBS lemon zest
1 tsp smoked paprika
SMOKING CHICKEN PREPARATION:
1. Sprinkle EARL OF GREY full loose leaves at base of smoker
2. Blend EARL OF GREY (grounded) with salt, pepper & lemon zest together and sprinkle over top of chicken
3. Place in smoker & cook for 2 hours. Remove from heat and let sit for 20 minutes. Uncover and broil for 5–10 minutes or until golden brown. Let cool for 5–10 minutes and prepare gravy.
EARL OF GREY GRAVY INGREDIENTS:
1 TBS olive oil
1 tsp garlic, minced
1 tsp smoked paprika
½ tsp cumin
½ scallions, finely chopped
¼ cup soy sauce
¼ cup sherry
⅓ cup agave
½ cup Earl of Grey Concentrate
1 TBS Balsamic Vinegar
½ cup of juice from smoked chicken
½ cup Soy Creamer (optional: heavy cream)
PREPARATION OF GRAVY:
1. Heat olive oil over a medium heat in small pot. Add garlic, scallions, smoked paprika & cumin and cook for 2–3 minutes.
2. Add soy sauce, sherry, agave, Earl of Grey concentrate & balsamic vinegar. Gently whisk in juice from smoked chicken & heavy cream, lower heat & simmer.
Red Rocks Sweet & Creamy Mash Potatoes
Yields: 6–8 servings, Prep Time: 15 minutes, Cook Time: 45 minutes
4 TBS RED ROCKS Tea
3–4 large Garnet Yams (about 3–4 lbs), peeled & chopped in 1 inch cubes
2 TBS unsalted butter
¾ cup vanilla soy creamer
½ cup Rocks Tea concentrate (use tea broth with tea leaves from boiled yams)
2 TBS agave
½ tsp cardamon
1 tsp pepper
½ tsp allspice
2 tsp salt
1. In a large pot bring 12–14 oz water to a boil. Add yams and let cook until soft in middle (about 20–30 minutes)
2. Melt butter over medium–high heat in another large pot. Strain yams from boiled tea and add to melted butter. (Tea leaves are welcomed)
3. Add soy creamer, Red Rocks concentrate, Agave & begin to mash. Add spices and mash until smooth & creamy.
Iron goddess Veggie Stuffed Tomatoes
Yields: 6 servings, Prep Time: 25 minutes, Cook Time: 15 minutes
TOMATO SHELL INGREDIENTS:
6 medium tomatoes, cored & seeded
1 TBS salt
1 cup diced tomatoes from cored & seeded tomatoes
2 TBS olive oil
¼ cup shallot, finely diced
½ cup yellow onion, finely diced
1 ½ TBS IRON GODDESS OOLONG tea, grounded
1 tsp salt
1 tsp cumin
1 cup shitake mushroom, finely chopped
1 cup baby portabellas, finely chopped
1 cup squash, finely chopped
1 cup orange bell pepper, finely chopped
¾ cup panko crumbs
1. Preheat oven 350°
2. Sprinkle salt over cored & seeded tomatoes, place upside down and drain juice.
3. Veggie Stuffing: Heat olive oil over a medium–high heat in a wok. Add onion, shallot, IRON GODDESS OOLONG, salt & cumin and cook until soften. Combine mushrooms, squash & bell pepper and cook to al dente 2–3 minutes. Add diced tomatoes & ½ cup panko crumbs, stir & cook 1 minute. Remove from heat & reserve.
4. Stuff tomatoes with veggie stuffing. Sprinkle panko crumbs (¼ cup) on top. Place on baking sheet and cook for 10–12 minutes. Broil for 1 minute or until top is golden brown.
Green Roasted Tea Infused Veggie Stuffing
Yields 10–12 servings, Prep Time: 20 minutes, Cook Time: 1 hour
HOMEMADE CROUTON INGREDIENTS:
1 loaf day old French bread, cubed (1 inch)
1 TBS THIN MINT GREEN, grounded
1 TBS Salt
2 tsp black pepper
1 tsp marjoram
1 tsp thyme
THIN MINT GREEN CONCENTRATE INGREDIENTS:
4 TBS THIN MINT GREEN
2 cups water
1 ½ lbs of spinach (2 cups cooked & roughly chopped)
4 cups water
VEGGIE MIXTURE INGREDIENTS:
2 TBS olive oil
1 TBS minced garlic
1 ½ tsp salt
2 cups yellow onion, chopped
1 cup fennel, chopped
1 cup shitake mushroom, sliced
2 cans artichokes, quartered
THIN MINT GREEN MIXTURE INGREDIENTS:
1 ½ cup heavy cream
2 large eggs, whisked
2 TBS lime juice
BREAD PUDDING INGREDIENTS:
12–14 cups of homemade croutons
1 lb brie, rind removed & cut into ½ inch cubes
1 cup shredded parmesan cheese
1 cup panko crumbs
Olive oil spray
1. Homemade croutons: Preheat oven to 400°. In a small bowl blend crouton seasonings. Spray a cookie sheet with olive oil, place bread on top, spray bread with olive oil and sprinkle seasonings over bread evenly. Bake until lightly crispy & brown (about 10–15 minutes) and reserve.
2. Green Roasted Mint Concentrate: Bring 2 cups water to boil and cool for 2 minutes. Steep 4 TBS of THIN MINT GREEN in water for 3 minutes and reserve tea leaves for veggie mixture.
3. Spinach: Bring 4 cups water to boil, add spinach until slightly wilted, drain and cool with cold water. Squeeze out remaining water, chop & sit aside.
4. Veggie Mixture: Heat olive oil over a medium–high heat in a wok. Add onions & sauté until golden brown (about 4 minutes). Add garlic, salt & Green Roasted Mint steeped tea leaves and sauté for about another 1–2 minutes. Add artichokes, fennel & shitakes and cook, stirring for another 2–3 minutes. Remove from heat and reserve.
5. Green Roasted Mint Mixture: Combine Thin Mint Green Tea concentrate, eggs, heavy cream, & lime juice and whisk together in a mixing bowl.
6. Bread Pudding: Add homemade croutons to a big mixing bowl, pour ½ of Green Roasted Mint mixture over bread, add spinach, veggie mixture & brie and mix with hands, add the other ½ of Green Roasted Mint mixture, brie & ½ cup parmesan stir to combine thoroughly until liquid is absorbed.
7. Pour bread pudding mixture into 2 (9 in.) circular round cake pans sprayed with olive oil. Sprinkle ½ cup panko crumbs & ¼ cup parmesan over top of each pan & cover with tin foil. Bake for 50 minutes at 400°. Take tin foil off and bake for another 10–15 minutes.
Irish Earl (Makes one 8–oz spiked hot drink)
This hot tea toddy is delicious in cool weather.
Steep EARL OF GREY using 1 tsp tea leaves and 7oz. boiling water. Add 1 oz. Bailey’s Irish Cream Liquor and serve hot. For a non–alcoholic version of this drink, substitute 1 oz. table cream or whipped cream plus 1 TBS chocolate syrup and 1 tsp mint syrup for Bailey’s.
Tango Tea (Makes two 6–oz cocktails)
This is an iced tea cocktail, perfect for summer.
Steep 8 oz. MANGO TANGO using 1 tsp tea leaves and boiling water. Chill at least four hours or overnight. Blend 2 slices (or quarter cup) mango with a sprig of mint and honey (to taste). Add tea and 2 oz. Fruit Brandy or Cognac to fruit mixture, pour over ice, and enjoy! For a non–alcoholic version of this drink, substitute 2 c. white grape juice for brandy.
Snow Flake (Makes four 6–oz cocktails)
A sweet and creamy treat. Perfect at holiday or in the mountains!
INGREDIENTS: 2 cups crushed ice, 12 oz chilled SNOWFLAKES, 3 oz cold vodka, 1 oz brandy, splash of orange juice, ½ cup heavy cream, 2 Tablespoons light brown sugar. Optional garnish: chocolate shavings, cocoa powder, or colored sugar crystals.
PREPARATION: Steep 12 oz. SNOWFLAKES using 3 TBS tea leaves and 170° F water. Chill for four hours. Put the crushed ice, followed by all the other ingredients into a blender. Blend on medium speed for 2 minutes or until all the ice is incorporated. Pour the cocktail into 4 cocktail glasses and top with garnish. Serve immediately.
Mate Limon Drop (Makes two 6–oz cocktails)
A spicy twist with a kick! Keep limoncello and vodka in the freezer.
INGREDIENTS: 4 ice cubes, 3 oz chilled MATE LIMON CHAI, 1 oz cold pepper vodka, 1 oz cold limoncello, 4–5 teaspoons freshly squeezed lemon juice, 3 oz chilled club soda, 2 lemon slices.
PREPARATION: Steep 3 oz. MATE LIMON CHAI using 1 tsp tea leaves and boiling water. Chill at least four hours or overnight. Put the ice cubes, green tea, pepper vodka and limoncello into a shaker. Add the lemon juice and shake well. Strain into 2 martini glasses and top off with club soda, stirring just to mix. Garnish with lemon slices and serve immediately.
Breakfast Tea Latte (Makes two lattes)
Steep 2 heaping tsp BOLDER BREAKFAST in 16 oz. boiling water for five minutes, to make an extra strong tea latté base. While tea is steeping, foam ¼ cup milk, either with an automatic whisk, or a milk steamer or foamer. Spoon the foamed milk, dividing evenly, into two 10–12 oz mugs. Pour the ready BOLDER BREAKFAST over the foamed milk in each mug and serve immediately.
White tea latte (Makes two lattes)
This is a most soothing & calming drink. White tea is very high in antioxidant content and very low in caffeine, making this a delightful and healthful indulgence! Steep 8 oz. MEDITATIVE MIND using 3 tsp tea leaves and water at 160°F for 3 mins. Steam or Froth 4 oz. milk to twice its volume. Add tea concentrate to milk, and sweeten as desired.
Capetown Creme (Makes 2 drinks)
Steep 2 heaping tsp RED ROCKS in boiling water for seven minutes, to make the tea base. While tea is steeping, foam ¼ cup milk, either with an automatic whisk, or a milk steamer or foamer. Spoon the foamed milk, dividing evenly, into two 10–12 oz mugs. Pour the ready RED ROCKS over the foamed milk in each mug and serve immediately. Sweeten or flavor with vanilla, if desired. A very healthy after–school favorite!
Iced Tea Drinks
Iced Tea Recipe: Iced Red Rocks
This iced red tea is subtly sweet and refreshing
Serving Size – 16 oz Iced Tea
1. Steep an 8oz concentrate of RED ROCKS using 2 teaspoons of tea leaves in boiling water for 6–7 minutes
2. Strain tea leaves
3. Add ice & enjoy
Serving Size – 1 liter Iced Tea
1. Steep a 16oz concentrate of RED ROCKS using 4 teaspoons of tea leaves in boiling water for 6–7 minutes
2. Strain tea leaves
3. Add ice & enjoy
Apple–Mango–Honey Iced Tea
Our summer favorite... once you try this, you’ll never go back to an ordinary sweet tea!
INGREDIENTS: 3 cups water, boiling; 3 tsp MANGO TANGO leaves; ⅓ cup honey; 3 cups apple juice; 2 – 4 cups ice cubes.
PREPARATION: Steep tea leaves in hot water for 5 minutes. Strain, and stir in honey and juice. Mix until honey is dissolved. Chill and serve over ice. Serves: 6 – 8
Honeydew Blues Frappe
The intoxicating perfume of a sweet honeydew melon pairs perfectly with the crisp taste and fragrance of BOULDER BLUES. This frothy drink is a delicate celadon color, and will cool and satisfy you through the warmest days of summer.
INGREDIENTS: 3 cups water, boiling; 3 tablespoons BOULDER BLUES leaves; 2 ounces crystallized ginger, roughly chopped; 4 cups cubed ripe honeydew melon; 2 cups ice cubes; Superfine sugar to taste.
PREPARATION: Chill 4 tall glasses. Brew the tea leaves in 1 quart water, according to instructions on the tin (170F water, 3 minutes). Add the crystallized ginger to the steeped tea and let cool until it becomes infused with the ginger flavor, about 15 minutes, or longer if time allows. Chill in refrigerator until cold. Pass liquid through sieve to remove ginger pieces. (For a more spicy flavor, fresh ginger root can be substituted.) Puree the melon and ice in the jar of an electric blender. Add tea ginger infusion and process just to blend. Pour into tall chilled glasses and sweeten to taste with superfine sugar. Garnish with a thin slice of honeydew wrapped with a slice of crystallized ginger. Serves: 4 – 6
Finely chop the following herbs, spices, & teas in your blender to make each rub.
Red Rocks Rub
Great Rub on Portabellas, Steak, Chicken & Potatoes
1 TBS RED ROCKS, finely ground
½ tsp licorice Root
½ tsp yellow mustard, grounded
½ tsp turmeric, grounded
½ tsp corriander
1 tsp salt
Iron Goddess Oolong Rub
Great Rub on Veggies & Fish
2 TBS IRON GODDESS OOLONG, finely ground
¼ Cup Lemon Verbena
1 TBS salt
1 tsp Ground Ginger
1 tsp paprika
1 tsp garlic Powder
Green Roasted Mint Rub
Great Rub on Chicken, Veggies, & Shrimp
1 TBS THIN MINT GREEN, finely ground
½ TBS salt
¼ TBS cilantro
¼ TBS basil
¼ TBS thyme
¼ TBScayenne pepper
½ tsp cardamon
½ tsp oregano
Mango Tango Rub
Great Rub on Pork & Fish
2 TBS MANGO TANGO, finely ground
1 TBS Cilantro
1 TBS salt
1 tsp red chile pepper
1 tsp garlic powder
½ tsp white pepper
1 tsp wasabi
1 tsp chile powder
Boulder Blues Rub
Great Rub on Chicken, Steak, & Fish
2 TBS BOULDER BLUES, finely ground
1 TBS Chipotle Chile Pepper
1 tsp Marjoram
1 tsp Black Peppercorn
1 tsp Thyme
1 tsp Cilantro
1 tsp Cumin
1 tsp Oregano
Earl of Grey Rub
Great Rub on Pork & Fish
2 TBS EARL OF GREY, finely ground
1 TBS salt
1 TBS rosemary
1 TBS garlic granduals
1 tsp lemon peel
1 tsp orange peel
1 tsp ground ginger
A slight smokiness achieved using a wok as a smoker makes this melange of mushrooms the perfect topping for the whole wheat pasta or thick Japanese ramen noodles. Make sure your exhaust fan in the kitchen is in good working condition since this cooking method can produce some smoke.
INGREDIENTS: SMOKING MIXTURE: Half cup dry rice, Half cup brown sugar, Half cup BOLDER BREAKFAST, 2 tablespoons crushed black peppercorns, 1 tablespoon whole coriander seeds, 4 slices fresh ginger root, 4 cinnamon sticks, 1 bay leaf, 1 teaspoon whole cloves. MUSHROOMS: One half pound (8 oz) assorted mushrooms, washed and dried (suggestions are shiitake, chanterelles, portobello, brown cremini, or, garden variety white, in proportions to your taste); 4 large cloves of garlic, finely chopped; Olive oil to coat mushrooms; Reduced sodium soy sauce to taste; about 1 teaspoon freshly ground black pepper. GARNISH: Fresh chopped chives or thinly sliced scallion greens.
PREPARATION: Line wok with foil and place the smoking mixture (rice, sugar, tea, peppercorns, coriander, ginger root, cinnamon, bay leaf and cloves) in a mound in the center of the foil in the wok. Quarter or halve mushrooms, depending on their size, to bite–size pieces and place in a bowl. Toss lightly to coat with the garlic, olive oil and soy sauce. Grind a good dose of black pepper over them and mix lightly to distribute the pepper evenly. Set a wire rack in the wok and place a tight fitting lid on top of the wok. Heat wok over a high flame until wisps of smoke appear when you briefly lift the lid. Reduce the flame to medium. Quickly place the mushrooms on the rack in the wok and replace cover. Smoke about 5 minutes (less if you prefer a less smoky taste). Remove mushrooms and place into a bowl to let stand at room temperature. Adjust seasoning as needed with salt and pepper to taste. Top cooked whole wheat pasta or ramen noodles with the mushrooms and sprinkle the dish with chopped chives or thinly sliced scallion greens. Serve immediately. Yields 4 Servings.
Marbleized eggs are a common decoration at Chinese banquets. They really do look like marble but they’re as edible as hard–boiled eggs. Tea is the secret!
INGREDIENTS: 6 eggs, Water to cover (about 3 cups) 4 teaspoons any tea leaves, 1 tablespoon canning or sea salt.
PREPARATION: Bring eggs to boil and simmer for 7 minutes. Remove from water. When eggs are cool, tap with a spoon all over to crack but not remove the shell. Add eggs back into the water and add tea. Simmer covered for 30 minutes. Remove from heat and allow to steep for another 45 minutes in the tea. Remove shells. The eggs will have veins of color just like marble.
Veggie Oolong Frittata
INGREDIENTS: 2 Tablespoons Olive Oil, 8–10 Large Eggs (Egg Yolks Optional), 1 medium Squash, chopped (about 1 cup), ⅓ cup Heavy cream (Soy Creamer Optional), 1 cup Dubliner Cheddar Cheese, Sliced (About 4 ounces), 1 medium Bell Red Pepper, chopped (about 1 cup), ½ medium Yellow Onion, chopped (about ½ cup), 2 cups Mushrooms (Shiitake, Baby Bellos & Oyster), diced; 7 teaspoons IRON GODDESS OOLONG tea leaves steeped in 4 oz water; ½ bunch Asparagus, diagonally sliced into ¼ in wide sliced (about 2 cups).
PREPARATION: Preheat oven to Broil. Steep Oolong tea in 4 ounces water at 190° for 4 minutes (Note: to bring water to 190° – boil and let cool for 2 minutes). Heat oil in medium skillet over medium – high heat. Sauté onions until brown (Optional: add 1 tablespoon of chopped Oolong tea leaves). Add pepper, squash, mushrooms and asparagus and sauté. Cover and let cook for 3 – 4 minutes. Whisk eggs and creamer in a large bowl. Add steeped oolong tea and whisk more thoroughly. Pour in egg mixture to the veggies in the skillet and gently stir. Cover & reduce the heat to low and cook until eggs are almost set (about 8 – 10 minutes). Loosen edges with spatula. Add cheese, place in oven and cook until the top starts to brown (about 3–5 minutes). Place a large serving plate over the pan, and carefully invert to turn out the frittata. Let sit for 5 – 10 minutes. Cut into wedges & serve. Serves 6 – 8.
Green Tea Chicken Noodle Soup
INGREDIENTS: 8 ounces boneless, skinless chicken, cut into½ inch pieces; 2 teaspoons THIN MINT GREEN leaves steeped in one half–cup (4 oz) water; 5 ounces dry bean thread noodles; 4 cups chicken stock; 2 (½ inch thick) slices ginger root, lightly mashed; ½ cup oyster mushrooms, cubed; 3 cups packed spinach leaves, large stems removed; Salt and white pepper, as desired
PREPARATION: Place the chicken in a large bowl and add the green tea. Cover and refrigerate 1 hour to marinate. Cover the bean thread noodles with warm water. Soak until softened, about 10 minutes. Drain. In a big pot bring the stock, ginger and mushrooms to a boil over high heat. Reduce heat and simmer 2 minutes. Add the chicken, including the THIN MINT GREEN marinade, and noodles. Return to a boil. Reduce heat and simmer 3 minutes. Add the spinach and boil for 2 minutes. Season with salt and pepper.
Cold Tea Noodles
This refreshing dish provides an easy way out of the kitchen on a sweltering day. Keep cool by cooking the noodles in tea the night before you serve the dish. Next day, assemble the short list of ingredients and dinner is on the table.
INGREDIENTS: 2 quarts water, 1 tablespoon THIN MINT GREEN loose leaves, 1 pound Chinese water noodles or Japanese udon noodles, 1 package (12 ounces) firm tofu, WELL drained on paper towels, 1 package enoki mushrooms, 1 package radish sprouts, washed and dried, 1 bunch scallions, sliced into very thin rounds, 1 small bunch cilantro leaves, Light soy sauce, sesame oil, and freshly ground pepper.
PREPARATION: Bring water to boil and add tea. Steep for 6 minutes and pour through a sieve. Add noodles and cook for about 5 minutes, or until noodles are still somewhat al dente. Remove from heat and allow the noodles to remain in the liquid until cooled. Remove noodles from the liquid and place in a bowl, covered, overnight in the refrigerator. Carefully slice the tofu to 1–inch cubes and set aside. Place equal amounts of noodles on each of 4 plates. Scatter tofu and remaining ingredients evenly over all. Serve with soy sauce, sesame oil and seasoning as desired. Serves: 4
The flavors of end–of–summer vegetables are enriched and lifted with a tea–based sauce. The classic Provencale assortment takes on a rich and exotic taste when cooked in this fragrant tea.
INGREDIENTS: 1 Tablespoon MANGO TANGO loose leaves; 3 cups water; 4 Japanese eggplants; 2 medium tomatoes, peeled, seeded and cubed; 1 medium onion, chopped; 1 medium zucchini, chopped; Salt and pepper to taste; Grated fresh ginger root to taste, about 1 Tablespoon; a pinch of dried chili powder and sugar.
PREPARATION: Steep the tea in boiling water for 5 minutes, then drain and set aside. Char the eggplants on top of the stove or under the broiler. Butterfly by splitting them lengthwise, keeping both parts attached. Place in a baking pan and stuff with the tomatoes. Scatter the zucchini and onions over tomatoes and season with salt, pepper, and grated fresh ginger. Pour the brewed tea over all and bake uncovered at 350°F, basting occasionally. Cook for about 30 minutes, or until vegetables are tender. Add the chili powder and sugar as desired. The resulting mélange of vegetables is blackish purple with patterns of light green zucchini and red tomato. Most of the sauce will be absorbed, but any remaining sauce can be reduced further to a glaze and poured over the dish. Serves: 4 as main dish, 8 as side dish.
Cold Green Tea Cucumber Soup
INGREDIENTS: 4 cups cucumber, peeled, seeded and cut into small, about 1–inch chunks (about 2–3 cucumbers). 1 cup avocado, peeled, pitted and mashed up (2–3 avocados). 1 ½ cup plain yogurt (nonfat is fine). juice of 1 lime. 2–3 TBS Boulder Blues Tea Rub (See Recipe Above) – season to taste. fresh herb of choice for garnish (dill, cilantro, mint, etc.)
PREPARATION: Puree the cucumbers in a blender until completely smooth. Add the avocados, yogurt, lime juice and pulverized tea leaves; then blend, blend, blend until silky smooth! Chill thoroughly if not already cold. Season to taste with salt and sugar. Optional: Serve each portion with a garnish of about one teaspoon of diced cucumber and/or a dollop of yogurt and herbs. Serves 4
Red Rocks Steaks
NOTE: Vegetarian version uses the glaze on Portobello mushrooms instead of steaks.
INGREDIENTS: 4–6 tenderloin steaks; 2 Tablespoons extra virgin olive oil; 4 shallots, diced fine; 4 Tablespoons honey; 1 teaspoon cinnamon; ½ cup white wine; 1 teaspoon vanilla; ½ cup orange juice; 2 Tablespoons RED ROCKS (dry leaves, unsteeped, powdered).
PREPARATION: Rapidly brown the steaks on a hot skillet, with the olive oil and shallots, salt and pepper. Cover and let simmer for five minutes. Mix together the honey, cinnamon, white wine, vanilla, orange juice and ground tealeaves, and add to the steaks in the skillet. Simmer for an additional 10 minutes, stirring frequently. Remove the steaks and cut into diagonal strips. Baste each strip with the sauce. Serve with mashed potatoes and sautéed vegetables. Excellent with a Cabernet Sauvignon. Serves 4–6
Red Rocks Roasted Potatoes
INGREDIENTS: 2 lbs Red Potatoes, cubed; ¼ cup Olive Oil; ¼ cup Balsamic Vinegar; 3 teaspoons agave or honey; 3 tablespoons RED ROCKS tea, finely grounded; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1 teaspoon white pepper.
PREPARATION: Preheat oven to 425°. In a large roasting pan or baking sheet, spread cubes potatoes evenly. In a bowl, mix oil, vinegar, Red Rocks tea, agave, salt & pepper. Drizzle mixture over potatoes and toss together. Cover with foil and place in oven. Bake for 45 – 50 minutes. Uncover and stir. Broil for an additional 5 – 10 minutes to brown top. Serves 6 – 8.
Orange–Mango Tango Duck
INGREDIENTS: 2 Boneless duck breast halves, ¾ cup chopped shallots, 2 ¼ cups chicken broth, 1 ½ cups fresh or non–concentrated orange juice, 4 teaspoons MANGO TANGO leaves, 1 Tablespoon honey, 3 Tablespoons diced butter, salt and pepper to taste.
PREPARATION: Preheat oven to 450F. Pierce skin of duck all over with fork and sprinkle duck with salt and pepper. Place duck, skin side down, in a heated skillet to brown (about 4 minutes). Turn duck breasts over and continue to cook for another 2 minutes. Remove and place in a roasting pan, then continue to cook in 450F oven to desired doneness, about 20 minutes for medium–rare. Meanwhile, heat the drippings left in the skillet over medium. Add shallots and sauté until golden. Remove discarded drippings. Add broth, orange juice and MANGO TANGO leaves. Bring to boil. Reduce to about 1 cup and strain. Return liquid to same skillet and add honey; simmer 2 minutes. Whisk in butter and add salt and pepper to taste. Slice thin and serve with sauce.
Mango Tango Couscous
INGREDIENTS: 3 teaspoons MANGO TANGO leaves steeped in 1 cup boiling water, ½ cup water, ½ cup fresh or non–concentrated orange juice, ½ cup raisins, 1 ripe banana (sliced thin), ¼ cup maple syrup or alternative liquid sweetener, ½ teaspoon ground cinnamon, 1 cup couscous (preferably whole wheat).
PREPARATION: Place all ingredients in a saucepan and stir. Bring to a boil over medium–high heat. Reduce heat, cover and simmer for 5 minutes. Remove from heat, let sit in pan for 10 minutes. Fluff with a fork and serve hot.
This most distinctive and flavorful rice dish complements fish, chicken and tofu beautifully. Try it with a mango salsa on the side.
INGREDIENTS: 3 tablespoons THIN MINT GREEN leaves, 10 cups water, 2 cups rice, 2 cloves garlic, 4 thin slices fresh ginger, 2 tablespoons toasted sesame oil, 1 tablespoon sea salt
PREPARATION: Add ten cups of boiling water to the tea in a four–quart pot. Cover and steep for five minutes. Strain the tea to remove the leaves and set aside. Heat the sesame oil in a 12–inch heavy–bottom iron skillet on high heat. As soon as the oil begins to smoke, lower the heat to medium. Add the rice, garlic, ginger and one cup of tea at a time. Sauté and simmer, carefully adding more tea as needed to prevent the rice from sticking to the pan. Cover on simmer and set aside. Cooking time is 45 minutes. Serves: 4 – 6
Iron Goddess Oolong will give your ordinary rice a sweet and subtle aroma. Perfect with any mustard sauce or cream–based entree.
INGREDIENTS: 4 cups water, 2 teaspoons IRON GODDESS OOLONG, 2 cups rice, 1 teaspoon extra virgin olive oil, salt, ½ teaspoon, or to taste.
PREPARATION: Boil water. Add rice, salt and olive oil and reduce heat to simmer. After 5 minutes add Iron Goddess Oolong leaves. Cover and simmer for an additional 20 minutes or until water is absorbed and rice is ready. Remove Iron Goddess Oolong leaves – they will all be at the surface of the rice. Serves: 4 – 6
Earl of Grey Cookies
INGREDIENTS: 2 tsp EARL OF GREY (dry leaves, ground); 2 c flour; 2 eggs; 4 oz. (½ c) butter, melted; ½ c cane sugar; 1 TBS decorative sugar crystals; few loose EARL OF GREY tea leaves.
PREPARATION: Beat the melted butter with the sugar. Add 1 egg, then flour and powdered tea, until you get a homogeneous dough. Form into a ball, wrap in plastic and refrigerate 1 hour. Grease a cookie sheet. Preheat oven to 400F. Beat 2nd egg with 1 TBS water in a small bowl. Roll out the dough to about ¼ in thickness, on a lightly floured surface. Cut out cookies into desired shapes, and place on cookie sheet. Brush with beaten egg mixture. Decorate with loose sugar crystals and tea leaves. Bake about 10 mins or until just golden. Cool on rack and let come to room temperature before serving.
Mango Tango Citrus Tart
Taking advantage of the mellow character of the Ceylon tea leaves in Mango Tango, the filling for this tart acquires its attractive butterscotch color from the reddish hue of the tea, which is steeped not in water but in fresh lemon juice. (Note: Be aware that this filling is designed to be meltingly soft. If you wish a firmer, sweeter final product, reduce the lemon juice to 6 tablespoons.)
INGREDIENTS: DOUGH: One half pound (8 oz) unsalted (sweet) butter at room temperature, One quarter cup sugar, Zest of half lemon, 1 large egg, Three quarter cups all–purpose flour.
FILLING: Half cup freshly squeezed lemon juice, 4 Tablespoons MANGO TANGO tea leaves, Zest of 1 lemon, 2 Large eggs plus 2 egg yolks from Large eggs, Three quarter cups white sugar, One quarter pound (4 oz) unsalted (sweet) butter. GARNISHES (optional): Natural, unsalted pistachio nuts, finely chopped; crystallized ginger, thinly sliced; or candied lemon slices.
PREPARATION: DOUGH: Cream the butter until soft and fluffy. Add the sugar and zest and mix to blend. In a small bowl, break the egg and stir lightly, then blend it into the mix. Add flour and mix just until it disappears. Place on a lightly floured surface. Knead briefly and flatten into a disc, about one half inch thick. Wrap and refrigerate until firm. While the dough is chilling, make the filling.
FILLING: In a small, non reactive saucepan, bring the lemon juice and tea leaves to a boil. Remove from heat and steep for 3 minutes. Sieve the mixture into a small bowl, pressing hard on the tea leaves to extract as much of the liquid as possible. Reserve the liquid but discard the leaves. In a double boiler, bring 3 inches of water to a boil. Place the liquid plus the lemon zest, eggs, egg yolks, sugar and butter into the top saucepan, acting as a double boiler. Reduce the heat to medium so that the water is just simmering. Whisk constantly until the mixture is the thickness of mayonnaise, making sure to scrape the mixture well from the sides of the bowl. Put the mixture through a fine–meshed sieve to remove any lumps and set aside to cool to room temperature. Remove the dough from the refrigerator. On a lightly floured surface, roll dough to 14 inch round about one fourth inch thick. Slide a metal spatula under the dough to make sure it is not sticking to the rolling surface. Roll up over the rolling pin and ease into an 8 inch diameter, false bottomed tart pan, pressing the dough firmly into the fluted sides of the pan. Prick with a fork at 1 inch intervals all around the base of the tart. Chill until frozen, about 30 minutes. (Note: If there is any remaining dough, you can prepare shortbread cookies to bake on the side). While the dough is in the freezer, preheat oven to 400°F. Remove tart pan from freezer and bake on middle rack of oven for about 35 minutes, or until golden brown. Cool. Spread filling evenly in a half–inch layer and decorate with the garnishes of your choice. Serve when cooled to room temperature. Yields 6 servings.
Note: The recipe provides enough dough for both the tart and about 20 shortbread cookies.
"Death by Darjeeling" Chocolate Cake
For this cake, there are so few ingredients and the flavours are so pronounced, one should use the highest quality chocolate, Darjeeling Tea, and butter available.
INGREDIENTS: ½ cup Darjeeling tea concentrate: brew 3 teaspoons Darjeeling tea leaves in ½ cup boiling water for 4 minutes; 100g dark chocolate. Amongst the best are the single plantation Michel Cluizel "Ilha Toma" bar or Valhrona "Grand Cru"; ½ cup butter; 3 eggs, at room temperature and separated; 1 cup sugar; pinch of salt; ¾ cup flour, sifted; ½ cup whipping cream.
PREPARATION: Preheat oven to 350° F. Melt the chocolate and butter in the tea concentrate in a double boiler. Let cool slightly. Cream the egg yolks with the sugar. Mix in the flour and salt. Gently blend in the chocolate mixture. Beat the egg whites until stiff. Fold carefully into the batter. Bake for 30+ minutes, or until done. It is best to use a flexible rubber cake pan for baking chocolate, as they are easiest to unmold (like the Llorente flexible cake pan, available at the Peppercorn). The cake should be slightly moist in the center. Serve with freshly whipped cream. It goes well, naturally, with Darjeeling. We also enjoy it with Marsala wine, which with its warm, complex flavours pairs beautifully with baked chocolate desserts. Serves 8–10
Meditative Creme Brulée
This MEDITATIVE MIND–infused crème brulee is very delicate and aromatic treat. In the afternoon, it pairs well with MEDITATIVE MIND tea or Champagne. In the evening, it is wonderful with a sweet white Bordeaux, like Sauternes or Barsac.
INGREDIENTS: 3 cups heavy cream; 6 Tablespoons sugar; 6 egg yolks; ¼ cup MEDITATIVE MIND tea concentrate (steep 2 Tablespoons MEDITATIVE MIND loose leaves in ¼ cup boiling water for 5 minutes); ½ cup light brown sugar.
PREPARATION: Preheat oven to 325° F. Heat the cream in the top of a double boiler and stir in the sugar. Beat the egg yolks until light and very gradually pour the hot cream over them, stirring all the while. Stir in 2 Tablespoons of the tea concentrate. Pour the mixture into six ½ cup baking dishes. Place the dishes into a large pan filled to 1 inch height with hot water. Bake for about 35 minutes, or until a knife inserted in the center of the crèmes comes out clean. Do not overbake, as the crèmes will continue to cook themselves from retained heat after you remove them from the oven. Chill overnight. Before serving, cover the surface of each dish lightly with brown sugar. Set the dishes into the large pan again, this time filled with iced water and broil for less than a minute, just until the sugar is brown and melted. Serves: 6
Boulder Blues Poached Pears
This refreshing dessert, edged with a hint of mint, works year round and provides a touch of luxury to a simple menu. Its complex taste belies its simple method of preparation. Any delicate Chinese green tea, or a fragrant green tea blend, such as Boulder Blues, or a brut Champagne complement this dessert very nicely. Late Harvest Gewürztraminer and vintage Port harmonize beautifully with it.
INGREDIENTS: 4 Asian pears, peeled, halved and cored; 1 cup sugar; 2 cups freshly steeped BOULDER BLUES tea; 1–inch piece fresh gingerroot, peeled and sliced thin; 2 Sprigs of fresh mint; GARNISH: fresh mint leaves, if desired
PREPARATION: Place the sugar, tea leaves and gingerroot in a medium size saucepan large enough to hold the four pears in a single layer. Over medium heat, bring the mixture to just under a boil, or until the sugar is fully dissolved. Reduce heat to simmer and pears and mint. Cook for 15 to 20 minutes. The pears will remain firm. Cool to room temperature and then refrigerate, covered. Remove mint sprigs. Serves: 4
Baked Apple Tango
INGREDIENTS: 3 teaspoons TeaSpot’s MANGO TANGO steeped in 12 oz boiling water; One pinch of cinnamon, or ¼ cup honey, sugar or agave; 6 apples (macintosh works best)
PREPARATION: Steep the MANGO TANGO leaves and cinnamon in the boiling water for 6–7 minutes. Peel and core the apples, and cut in half. Place the apple halves face down in a baking dish. Add the tea infusion, then dot with your choice of sweetener. Bake at 275 F for about 1 hour, or until apples are very tender. Goes great with ice cream or gelato!
Boulder Blues Fruit Salad
INGREDIENTS: 6 teaspoons BOULDER BLUES steeped in 4 oz hot water; ¼ cup agave or ⅓ cup honey or sugar; Assorted Fruit (Strawberry, blueberry, mango, pineapple, apple, raspberry, melon, grapes).
PREPARATION: Steep Boulder Blues tea in 4 ounces water at 175° for 2 minutes (Note to bring water to 175° – boil and let cool for 3 minutes). Add hot tea to agave and whisk. Mix fruit in a big bowl. Drizzle Boulder Blues syrup over fruit. Mix gently and let sit for 20 – 30 minutes before serving.
Crème Caramel Granita
This is the richest and most refined of frozen treats.
INGREDIENTS: 4 cups water, ¾ cup sugar, 6 teaspoons CREME CARAMEL loose leaves, 1 cup unsweetened cocoa powder, 1 ounce good–quality caramels, chopped.
PREPARATION: Bring water and sugar to a boil in a large saucepan. Add tea and remove from the heat. Cover the pan and steep for 10 minutes. Strain the tea leaves and discard. Place the pan over medium–high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes. Remove the pan from the heat. Add caramels and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours. Transfer the mixture to an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, freeze in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes. Serves: 6
Red Rocks Ice Cream
This is a *very* rich (and delicious!) red tea ice cream.
INGREDIENTS: 1 quart milk; 6 Tablespoons RED ROCKS loose leaves, pulverized to powder consistency; 15 egg yolks; 1 pound sugar; 1 cup heavy cream; 1 cup half & half.
PREPARATION: Bring milk to a boil. Remove from heat and add powdered tea leaves. Mix well. In a separate bowl, beat egg yolks and sugar together until they form a ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over medium–high heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat heavy cream and half & half until frothy. Pour into egg mixture and mix well. Process in an ice cream maker according to manufacturer’s instructions. Serves: 12