Three Tea Recipes [via The National Post]
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!
This entry was posted on Saturday, November 14th, 2009 at 9:51 am and is filed under Tea Preparation. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. You can leave a response, or trackback from your own site.
Tony Gebely
Tony is co-owner of Chicago Tea Garden and tweets as @WorldofTea. He has been a tea drinker for nearly ten years and has traveled to tea producing regions throughout Asia.
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.
Ooh, nice recipes. Thanks. I’m going to try the shortbread.
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.