ABC News

A Perfect Cup of Tea on a Cold Morning. What better way to warm up than with a cup of hot tea. Emeril’s spiced orange tea will warm you right up. From the kitchen of Emeril Lagasse. Servings: 6-8 – Difficulty: Easy – Cook Time: 1-30 min

Ingredients

• Thinly peeled strips of orange peel, about 1/2-inch wide, from 1 orange
• 3 cups freshly squeezed orange juice, about 6 large oranges
• 3 cups water
• 2 tablespoons freshly squeezed lemon juice
• 1 small toe of fresh ginger, 1/2 ounce, sliced into 1/4-inch slices
• 1 teaspoon whole cloves
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 3 Orange Pekoe teabags
• 1/2 cup sugar

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The Fresh Loaf

I finally decided it was about time (as I started bread baking last November or so?) to try to develop my own recipe. And I chose the obvious.

With the reference of numerous other bread recipes, I ended up with my Sweet Green Tea Bread. (The glaze was stolen and slightly altered from Beth Henspengers Sweet Vanilla Challah (so good!!) in her book Bread for All Seasons)

Anyhow, here was how it was supposed to go: Read the rest of this entry »

By Elizabeth Urbach, San Jose Tea Examiner

Did you know that June is known as Iced Tea Month among tea-lovers? With the beginning of summer comes the perfect weather for a refreshing glass of iced tea. Although there is no reason to become bored with good old iced tea – because of the wide range of flavored teas commercially available – tea can be used to make many other cold beverages, both alcoholic and non-alcoholic.

Alcohol-free beverages include punches, virgin cocktails or “mocktails”, spritzers, and of course, the ever-popular Arnold Palmer. Named for one of the most famous California golfers, an Arnold Palmer is nothing more than iced tea and lemonade mixed together in equal parts. It is one of my favorite ways to drink iced tea in the summer! You can also add things like rose water, orange flower water, and simple syrups flavored with mint, orange peel or other fruits to your iced tea for more variation.

Here are two of my favorite non-alcoholic tea recipes. They are simple, tasty and refreshing! They’re also perfect beverages to serve at summer barbecues, because they’re safe and healthy for everyone, and tasty enough to delight adults.  Read the rest of this entry »

Chadzilla

There was a technique for infusing butter with tea on the website portion of Fabian’s book.  Realizing all of the potential uses of such a base element led me to try it.

Becks & Posh: Recipe

Sweet, Buttery, Nibbly and Crispy, with Floral Perfume

By Sam

A couple of weeks ago, before I darted out of a genteel cocktail soiree, the hostess handed me a small cookie to try. It was simple and plain, but delightful all the same. “It’s an Earl Grey tea cookie”, she told me, “it’s the easiest recipe in the world to make”. She told me she had found it online ‘somewhere’.

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Seattle Post Intelligencer – Seattle, WA, USA

This recipe for blackberry iced tea uses a pinch of baking soda to preserve the vibrant colors of the berries in the tea.

BLACKBERRY ICED TEA

Makes: About 7 1/2 cups

• 3 cups fresh or frozen blackberries (if frozen, thaw before using), plus additional fresh as garnish
• 1 1/4 cups sugar
• 1 tablespoon chopped fresh mint, plus additional sprigs as garnish
• Pinch of baking soda
• 6 bags black tea
• 4 cups boiling water
• 2 1/2 cups cold water
• Ice

In a large pitcher, combine the blackberries and sugar. Use a wooden spoon to crush the berries and mix them with the sugar. Add the chopped mint and baking soda. Set aside.

Place the tea in a large heat-proof measuring cup. Add the boiling water and steep for 3 minutes. Spoon out the tea bags and squeeze them into the tea, then discard the tea bags.

Pour the tea into the blackberry mixture. Let stand at room temperature 1 hour. Pour the tea through a mesh strainer and discard solids. Return the tea to the pitcher.

Add cold water and stir well to dissolve sugar. Cover and chill.

To serve, pour into glasses filled with ice. Garnish with fresh mint and fresh blackberries on short wooden skewers.

(Recipe adapted from Southern Living magazine)

Seattle Post Intelligencer – Seattle, WA, USA

While many iced teas are made by steeping tea leaves in cool or sun-warmed water, the authentic sweet teas of the South are made by brewing black tea in boiling water.

SOUTHERN SWEET TEA

Makes: 1 gallon

• 12 bags black tea
• 6 cups boiling water, plus additional cold water
• 1 to 1 1/2 cups sugar
• Ice
• Lemon wedges or fresh mint sprigs (optional)

Place the tea bags in a large heat-proof 1-gallon pitcher. Add the boiling water and steep for 5 minutes. Spoon out the tea bags and squeeze them into the tea, then discard the tea bags. Stir in 1 cup sugar. Add enough cold water to fill the pitcher. Taste and adjust with remaining sugar as desired.

To serve, pour into ice-filled glasses, then garnish with lemon wedges or fresh mint.

(Recipe adapted from Southern Living magazine)