The National Post has a great article called: “Get that tea out of its bag and into this meal” featuring three recipes that sound quite amazing:

Tea Smoked Chicken

Green Tea Shortbread

Hot Tea Toddy

Head on over to the original article to check these out: http://network.nationalpost.com/np/blogs/theappetizer/archive/2009/11/14/bonnie-stern-get-that-tea-out-of-its-bag-and-into-this-meal.aspx

Have you ever used tea in a recipe? If so, feel free to share it here!

Bookmark to:

3 Responses to “Three Tea Recipes [via The National Post]”

1. Charles says:

   November 14, 2009 at 1:03 pm

   I’ve added a half-cup of strongly-brewed lapsang souchong to a few of my Cajun recipes with good results. It can add some nice smokey depth to a gumbo or jambalaya. In case of the gumbo I add it during the last simmering, and in jambalaya I use it to replace some of the water when cooking the rice.

   Reply
2. Margaret Studer says:

   November 14, 2009 at 9:26 pm

   Ooh, nice recipes. Thanks. I’m going to try the shortbread.

   Reply
3. Margaret Studer says:

   November 14, 2009 at 9:28 pm

   I wanted to add that using lapsang souchong in the liquid is a good way to add a smokey flavor to your foods like beans and collard greens without using meat.

   Reply

Tags: chef, cooking, cooking with tea, tea
Posted in Tea Links | 3 Comments »