Cooking With Tea Recipes
Cooking with Tea can be very fun and exciting. Brew any tea and use it as a base for your own creative recipe!
Not in a creative mood? Here's some suggestions...
Oolong-Crusted Scallops With Citrus Sauce
Juice of ½ orange
Juice of ½ lemon
Juice of ½ lime
8 tablespoons butter, cut into small pieces
Salt and pepper
1 tablespoon plus 1 teaspoon Oolong Tea leaves, finely ground in a coffee grinder
12 sea scallops, tough muscle removed and patted dry
2 tablespoons olive oil.
1. Heat the juices in a saucepan to just below a simmer, then whisk in the butter, a few pieces at a time. Season with salt and keep warm.
2. Place the ground tea on a plate. Season the scallops with salt and pepper, then press both sides into the ground tea.
3. Heat the oil in a cast-iron skillet or sauté pan over medium heat. Sear the scallops until just warmed through and not yet fully opaque, 1 to 2 minutes per side. Place 3 scallops in each of 4 shallow bowls and spoon the sauce around them. Serves 4. Adapted from Daniel Patterson of Coi Restuarant.
The above recipe is excerpted from New York Times (Steep Increase).
Jasmine Tea Rice
2 ½ tablespoons Jasmine Tea
1 ½ cups jasmine white rice
1 teaspoon kosher salt.
1. In a medium saucepan, bring 2 cups water to a boil. Place the tea in a heatproof bowl. Cover with the hot water and steep for 5 minutes. Strain through a sieve set over the saucepan and cool.
2. In a large bowl, rinse the rice with cold water until the water runs clear. Drain and add to the cooled tea. Stir in the salt and let sit for 30 minutes.
3. Cover the saucepan and place over medium-high heat. Bring to a boil, then reduce heat and simmer for 17 minutes. Let stand for 5 minutes. Serves 6.
Adapted from Daniel Patterson of Coi Restuarant.
The above recipe is excerpted from New York Times (Steep Increase).
Chamomile-and-Almond Cake
4 tablespoons unsalted butter, melted, plus additional for pan
Flour for pan
¼ cup sliced almonds, toasted
3 ½ tablespoons Chamomile Tea leaves
1 cup plus 2 tablespoons whole blanched almonds
3/4 cup sugar
Salt
4 large eggs, 1 separated
Grated zest of 1 lemon
3 tablespoons cornstarch
¼ teaspoon baking powder
Cooking-oil spray
Confectioners’ sugar.
1. Preheat the oven to 320 degrees. Butter a 9-inch cake pan, then dust with flour. Shake out excess flour. Sprinkle the sliced almonds on the bottom of the pan.
2. In a food processor, grind the tea, whole almonds, sugar and a large pinch of salt into a paste. If the mixture is dry, add 1 egg white to form a paste. Otherwise, add the white at the end of the processing.
3. Transfer the almond paste to a mixer fitted with a paddle attachment. Add 1 yolk and 1 egg and beat on medium-low for 1 minute. Add another egg and beat for another minute. Add the last egg and the lemon zest and beat on medium for 5 minutes.
4. Using as few strokes as possible, fold in the cornstarch and baking powder with a rubber spatula until mostly combined. Pour in the melted butter, a little at a time, folding just until combined. Do not overmix.
5. Pour the batter into the cake pan and bake until the top is just set, about 40 minutes. Let cool for 3 minutes. Grease a cake plate with cooking-oil spray. Turn the cake out onto the plate. Cool fully, then cover with foil until ready to serve. Dust with confectioners’ sugar. Serves 12. Adapted from "Aroma," by Mandy Aftel and Daniel Patterson of Coi Restuarant.
The above recipe is excerpted from New York Times (Steep Increase).
Green Tea-Scented Chicken Soup
3 boneless, skinless chicken breast halves (about 1 1/2 pounds), diced into
1/2 inch cubes
Salt and freshly ground black pepper
4 1/2 cups chicken stock
3 carrots, peeled and chopped into 1/2-inch cubes
1 fennel bulb, cored, quartered and sliced into 1/2-inch pieces
3 leeks, white and light green parts only, split lengthwise and cut crosswise
into 1/2-inch slices
1/4 cup Green Tea leaves
1 tablespoon lemon juice.
1. Season the chicken with salt and pepper. Cover and let stand at room temperature for 20 minutes.
2. In a large saucepan, bring the stock to a simmer. Add the carrots, fennel, leeks and a pinch of salt. Cook at a low simmer until the vegetables are tender. Add the chicken, cover and remove from the heat. Let stand until the chicken is just cooked, about 5 minutes. Using a slotted spoon, transfer the chicken and vegetables to a warm bowl.
3. Add the green tea to the stock and steep for 5 minutes. Strain through a fine sieve lined with cheesecloth and set over a saucepan. Add the lemon juice, and salt and pepper to taste. Reheat, then return the vegetables and chicken to the broth. Ladle into bowls. Serves 4.
Adapted from "Aroma," by Mandy Aftel and Daniel Patterson of Coi Restuarant.
The above recipe is excerpted from New York Times (Steep Increase).
Chocolate-Brioche Pudding with Lapsang Souchong and Mango
1 cup milk
1 can (13 1/2 ounces) coconut milk
1/2 cup heavy cream
2 tablespoons lapsang souchong leaves
4 large egg yolks
1/3 cup sugar, plus additional as needed
4 1/2 ounces bittersweet chocolate, finely chopped
Large pinch of salt
2 1/2 cups brioche, cut into 1/2-inch cubes
1 small, ripe mango, peeled and julienned
Fresh lime juice, as needed.
1. Preheat the oven to 275 degrees. In a large saucepan, combine the milk, coconut milk and cream. Heat to just below a simmer. Stir in the tea and remove from heat. Cover and let stand until the mixture is infused with a smoky tea flavor, 3 to 5 minutes. In a large bowl, whisk together the egg yolks and 1/3 cup sugar. Set aside.
2. Bring a kettle of water to a boil. Add the chocolate to the warm tea mixture and stir until melted. Pour through a fine-mesh strainer into the egg yolk mixture, stirring to combine. Stir in the salt and brioche and let sit for 5 minutes.
3. Ladle the pudding into 4 shallow 1 1/2-cup baking dishes or other heatproof bowls and place in a deep pan. Add enough boiling water to the pan to come about halfway up the sides of the dishes. Bake just until the puddings are set, 45 to 60 minutes.
4. In a small bowl, toss the mango with lime juice and sugar to taste; this may be done up to 3 hours prior to serving. Serve the puddings warm from the oven (or reheat in a low oven), topped with the mango mixture. Serves 4. Adapted from Jake Godby.
The above recipe is excerpted from New York Times (Steep Increase).
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