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Tea-Tinted Food

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From the New York Times (recipes/article by Daniel Patterson) [Dec. 17th, 2006|09:36 pm]
Tea-Tinted Food

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Chamomile-and-Almond Cake

4 tablespoons unsalted butter, melted, plus additional for pan
Flour for pan
¼ cup sliced almonds, toasted
3 ½ tablespoons chamomile tea leaves
1 cup plus 2 tablespoons whole blanched almonds
3/4 cup sugar
4 large eggs, 1 separated
Grated zest of 1 lemon
3 tablespoons cornstarch
¼ teaspoon baking powder
Cooking-oil spray
Confectioners’ sugar.

1. Preheat the oven to 320 degrees. Butter a 9-inch cake pan, then dust with flour. Shake out excess flour. Sprinkle the sliced almonds on the bottom of the pan.

2. In a food processor, grind the tea, whole almonds, sugar and a large pinch of salt into a paste. If the mixture is dry, add 1 egg white to form a paste. Otherwise, add the white at the end of the processing.

3. Transfer the almond paste to a mixer fitted with a paddle attachment. Add 1 yolk and 1 egg and beat on medium-low for 1 minute. Add another egg and beat for another minute. Add the last egg and the lemon zest and beat on medium for 5 minutes.

4. Using as few strokes as possible, fold in the cornstarch and baking powder with a rubber spatula until mostly combined. Pour in the melted butter, a little at a time, folding just until combined. Do not overmix.

5. Pour the batter into the cake pan and bake until the top is just set, about 40 minutes. Let cool for 3 minutes. Grease a cake plate with cooking-oil spray. Turn the cake out onto the plate. Cool fully, then cover with foil until ready to serve. Dust with confectioners’ sugar. Serves 12. Adapted from “Aroma,” by Mandy Aftel and Daniel Patterson.

Chocolate-Brioche Pudding with Lapsang Souchong and Mango

1 cup milk
1 can (13 1/2 ounces) coconut milk
1/2 cup heavy cream
2 tablespoons lapsang souchong leaves
4 large egg yolks
1/3 cup sugar, plus additional as needed
4 1/2 ounces bittersweet chocolate, finely chopped
Large pinch of salt
2 1/2 cups brioche, cut into 1/2-inch cubes
1 small, ripe mango, peeled and julienned
Fresh lime juice, as needed.

1. Preheat the oven to 275 degrees. In a large saucepan, combine the milk, coconut milk and cream. Heat to just below a simmer. Stir in the tea and remove from heat. Cover and let stand until the mixture is infused with a smoky tea flavor, 3 to 5 minutes. In a large bowl, whisk together the egg yolks and 1/3 cup sugar. Set aside.

2. Bring a kettle of water to a boil. Add the chocolate to the warm tea mixture and stir until melted. Pour through a fine-mesh strainer into the egg yolk mixture, stirring to combine. Stir in the salt and brioche and let sit for 5 minutes.

3. Ladle the pudding into 4 shallow 1 1/2-cup baking dishes or other heatproof bowls and place in a deep pan. Add enough boiling water to the pan to come about halfway up the sides of the dishes. Bake just until the puddings are set, 45 to 60 minutes.

4. In a small bowl, toss the mango with lime juice and sugar to taste; this may be done up to 3 hours prior to serving. Serve the puddings warm from the oven (or reheat in a low oven), topped with the mango mixture. Serves 4. Adapted from Jake Godby.

Read more here -- including recipes for jasmine-tea rice and green tea-scented chicken soup.
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glazed lavender tea cake [Dec. 13th, 2006|07:58 pm]
Tea-Tinted Food

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nope, haven't tried this one yet, either

Glazed Lavender Tea Cake

1 cup granulated sugar
5 tablespoons butter, softened
½ teaspoon vanilla extract
1 large egg
1 large egg white
1¾ cups all-purpose flour
1 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup plain fat-free yogurt
2 tablespoons chopped lavender flowers
Cooking spray

1/3 cup sifted powered sugar
1 teaspoon water
¼ teaspoon vanilla extract

1. Preheat oven to 350 F

2. To prepare cake, beat granulated sugar, butter, and ½ teaspoon vanilla at medium speed of a mixer until well blended (about 5 minutes). Add egg and egg white, 1 at a time; beat well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender.

3. Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350 F for 1 hour or until a wooden pick inserted in center comes out clean.

4. To prepared glaze, combine powered sugar with remaining ingredients. Spread over hot cake. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 10 servings (serving size: 1 slice). (it's probably more like 2-3 servings, but I've yet to test that theory)
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black tea and butter pumpkin seeds [Dec. 13th, 2006|05:17 pm]
Tea-Tinted Food

[music |I Wonder Where You've Gone - Girlyman]

Black Tea & Butter Pumpkin Seeds
(from 101cookbooks blog. I have yet to try out the recipe)

You can use many different types of tea here. I opted for a smoky black one, but you can go for one infused with other flavors, or even tisanes (I have a dried lime tea that I be would be interesting in this recipe). Choose a tea that is fragrant and has a pronounced flavor for best results.

1 teaspoon (black) tea
3 tablespoons unsalted butter, melted
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375.

Using a mortar and pestle or spice grinder, grind the tea into a fine powder. Set aside.

In a medium-sized bowl combine the butter and salt. Add the pumpkin seeds and toss well. Place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with the ground tea. Taste and season with more salt if needed.

Makes one cup.
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