springtime tea recipesMarch 26th, 2009No Comments »
as the weather gets hotter, so does cooking with tea. check out these delectable recipes for springtime foods with tea as an ingredient:
parboil asparagus in gunpowder temple of heaven, and then place on a barbeque grill. add dry gunpowder leaves to the coals and then cover the grill until the asparagus are tender. serve with lemon slices.
place a dozen large eggs in a pot and cover them with cold water. bring the water to a boil and reduce heat, keeping it at a rolling boil for 10 minutes. remove the eggs and let them cool in a bowl of ice water. tap their shells with the back of a spoon to lightly crack them all over, but do not peel. then, bring 4 tsp. organic lapsang souchong leaves, 1/2 c.tamari (or soy sauce), 1/2 stick cinnamon, 3 cloves, 2 star anise, 1/2 tsp. fennel seeds and 1/2 tsp. szechuan peppercorns to a boil. reduce heat and simmer for about 10 minutes. add the eggs and simmer, covered, for 10 more minutes. (add more water if the eggs aren’t covered by the cooking liquid.) remove from heat and let the eggs cool in the cooking liquid for about 3 hours. remove and peel the eggs. serve quartered as a snack or garnish for salad, meats or other foods.
brew 4 c. kukicha (reserving leaves). strain. bring to a boil with 2 cloves garlic, chopped. poach scallops. (this should only take a little more than a minute.) remove them from poaching liquid immediately. blend 2 cloves garlic, 1 tbsp. brewed kukicha leaves, 1 chopped spring onion, 3 tbsp. butter and salt (to taste) in a food processor. broil scallops and butter mixture just long enough to brow. serve with freshly brewed kukicha.
Posted in Uncategorized |