Posts tagged ‘tea’

Earl Grey Madeleines

The secret here is to have very fragrant (good whole leaf) Earl Grey tea, being that it’s the main flavoring agent. I had to grind the tea leaves in a food processor and ended up mixing the whole batter with it (less clean up). If you prefer, you can grind up the tea leaves in a clean coffee/spice grinder and use a mixer for the batter.

Earl Grey Madeleines

  • 1/3 cup organic shortening or butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbsp Earl Grey tea leaves
  • 3/4 cup almond flour/meal
  • 3/4 cup flour
  • 1 tsp baking powder
  • pinch of salt

Process tea leaves to a medium grind (like very coarse ground pepper). Cream together sugar and shortening, then incorporate one egg at a time till completely blended. Add in almond flour and tea, mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Grease pans throughly with shortening or butter. Try to under fill the molds, and you can get make 2 batches of the full sized pans or about 3 batches of minis. Bake for 18-20min (for full sized pans, 13-15 for minis) till the top starts to turn golden brown. Cool for 5min before popping them out.

-Lina

July 8, 2008 at 8:41 am 5 comments

Japanese herbal tea

barelyteal.jpg

I’m still in the middle of working this week so I’m not writing out recipes. I found an unopened bag of herbal barley tea (from Japan) that my friend Tamaki gave me a long while back. It’s a mix of grains (seeds?) and herbs (grasses), some I’ve seen in Chinese herbal teas. It has a nice mild flavor and was good for keeping your sinuses clear during high pollen season. Unfortunately the bag had expired, I tasted to make sure. The bag list the company’s email and that led me to the Japanese site. I googled ‘murataen’ and found one English site that sell ‘Ban Noh Cha by Murataen; Japanese Herbal Mix’ but the ordering has to be done thru email or calling, I don’t like non-online ordering. Other Japanese barley teas I’ve tried never taste the same, and Chinese herbal teas have a similar flavor but also not the same.

btcup.jpg

btbag1.jpg lina-sm.gif

February 26, 2008 at 5:35 pm 2 comments

Té House of Tea

Té House of Tea (http://www.tehouseoftea.com/ 1927 Fairview St. Houston, TX 77019) is snuggled between Montrose & Shepherd, right on the corner of Woodhead & Fairview. The ambience is very mellow, and I noticed that the second we walked in today, with the soft reggae playing over the speakers. There’s a butterfly hanging from the ceiling, photos (for sale) hanging decoratively along the walls, and the cutest tea pots/sets/cups displayed throughout the cafe. The seats are comfy and the whole place gives off this cozy vibe.

It’s definitely a place I’d go to on a relaxing Saturday morning or afternoon for some tea. However, as I learned today, it’s not somewhere I’d go for my quick one hour lunch from work. This place is really just somewhere you go and meet friends, have a good talk, share a crepe (or get your own, because those things are DELICIOUS). I had eyed the menu before heading over there, and decided on the roasted chicken & brie panini, which comes with a salad, all for the lovely price of $5.95. I did not know there was going to be cranberry sauce on my panini. I’m not a cranberry sauce kind of girl, so my friend was kind enough to share her margherita panini with me (pictured above). It was divine. The fresh tomato, melted mozarella, and basil served on a perfectly herbed foccacia bread really hit the spot. OH!! The salad was great too. I’m not sure what type of vinaigrette they used, but I really liked it.

I should have gotten tea, but didn’t this time. I wanted to be able to enjoy it, and not be in a rush to finish it. My friend did get a small pot of their Strawberry Fields Green Tea. She’s not a tea drinker, so it really wasn’t her cup of tea. It did smell fabulous, though.

So I leave yall on a happy note. The highlight of my meal was the crepe with chocolate spread, topped with fresh strawberries, whip cream and powdered sugar (see below). It was like a taste bud orgasm. You can choose from a variety of spreads and fresh fruits. That crepe was certainly the best I’ve had. I’m definitely going back for more.

reina-sm.gif –Chelle

January 23, 2008 at 5:00 am 5 comments

Tea in my cookie

spice
(clockwise from the top; vanilla bean, ginger, black tea, cardamom, and black peppercorn)

During the month of December with freezing temps and holiday cheer, I had a great excuse to bake batches and batches of cookies. I tend to make cookies on the spur of the moment and with whatever I have lying around. My pantry always has almond and hazelnut flour on hand (great deals on packs 4 from Bob’s Red Mill on Amazon.com). And due to certain events, I now have dozens of vanilla beans (I’m not complaining). I’m usually drinking green tea all day (everyday); but I do keep some black tea around. And my spice rack is always well stocked. All these factors combined made Vanilla Chai Cookies. I also made an almond sugar cookie, but the chai was the clear favorite during Christmas. The smell of warm vanilla and spices is still comforting for these mid winter days.

The idea of putting tea leaves into the cookies came from my favorite tea house, but that’s a whole other story for another time.

baked

Vanilla Chai Cookies

spices:

  • a 2 inch piece of fresh ginger
  • 1 whole vanilla bean /or 1 tbsp of vanilla extract
  • 1 tsp of ground cinnamon
  • 1/2 tsp of fresh coarse ground black pepper
  • 1/4 tsp of ground cloves
  • 3 cardamom pods /or 1/2 tsp of ground cardamom
  • 2 tsp of good quality whole black tea leaves

rest:

  • 1 egg
  • 1/2 cup of organic shortening(but u can use 1 stick of butter)
  • 1 tsp of baking powder
  • 1 1/2 cup of hazelnut(or almond) flour /or 1 1/4 cup of raw hazelnuts(or raw almonds) ground finely in food processor*
  • 2 cup regular white flour
  • 1 1/2 cup brown sugar(light or dark)
  • 1 to 4 tbsp of water(to bind)

In the food processor, throw in all the spices (and tea) + sugar, pulse then blend till the vanilla and ginger r incorporated.
Next add in all the butter, blend till it’s all incorporated.
Add the hazelnut flour and blend.
Add in the egg and blend.
Add in all the flour and pulse, adding some of the water, the dough should ball up.
Get out some plastic wrap and split the dough into 2 pieces.
Form it into 2 logs, wrap and twist up the ends. Maybe doubling the plastic wrap in case it doesn’t cover the ends. Each log should be roughly about 2 x 1.5 x 10inches.
Put it in the freezer for 15-20mins. When it comes out it should be firm enough to slice up into quarter inch pieces. If it’s too hard, leave it out for a few minutes. You can use one log and save the other in the freezer for quite a while.
Preheat oven to 350; place cookies on parchment lined cookie sheet. They might expand up to 50%, so space them out accordingly. Baking time should be about 10-13mins, keep an eye and nose on it; the smell is a good indicator for doneness. If the dough was warmed by the time it goes into the oven, it could be done under 10min. If it’s a wider log or thicker slices it might take up to 15mins or more.

* If you just don’t have or want nuts in it, use an additional 1 1/4 cup of regular flour + 1 tbsp of shortening/butter + 1/2 tsp of baking powder.

To make them more festive I dipped them in white chocolate and sprinkled with pink sugar.

dipped lina-sm.gif -L

January 17, 2008 at 8:09 pm Leave a comment


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