Green Tea Vinaigrette For Summer Salads

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As the weather gets warmer, all Kat wants to make is huge salads. The other day she came back from the farmer’s market with bags bursting with delicious fresh veggies. She loves to cook with fresh vegetables but often just likes to make an enormous salad for dinner. Her favorite are filled with leafy greens like kale and arugula. She’ll include some hearty additions such as hardboiled eggs, sliced ham, baked tofu, and even steak. The finishing touch to her salads is always the dressing. Kat love making dressing from scratch.

I started wondering how I could help create a new dressing for her summer salads. It dawned on me that I could include tea! After much thought and experimentation, I’ve come up with delicious green tea vinaigrette to add to all your salads this summer. It’s light but extremely flavorful.

Tippy’s Green Tea Vinaigrette

2 Tablespoons lightly flavored oil, we like grapeseed

1 tablespoon Rice vinegar

1 Green tea bag steeped in 1/4 cup water for 5 minutes and cooled.

1-2 teaspoons honey (if desired)

2 teaspoons diced shallot (optional)

2 teaspoons lime

Salt and pepper to taste

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To create the dressing, combine the rice vinegar and tea. You can then whisk in the oil until it’s well combined. Add the other ingredients and mix thoroughly. Sometimes when Kat and I are pressed for time or if the bowls are all in the dish washer, we combine all the ingredients in a glass jar with a tight fitting lid and shake away until everything is combined. That’s it! It’s super simple and delicious.

Kat always likes to start slowly when dressing her salad. She’ll use just a few teaspoons of dressing and mix everything gently. She’ll taste and see if more is needed. Especially in summer, it’s nice to have a salad that isn’t super soggy.

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You can even use this recipe as a template. Try out other types of tea, add a different vinegar, maybe a different sweetener. You could even try adding a little bit of Dijon mustard. Get creative and you’ll have salads that everyone will be sure to devour. The dressing could also be used on boiled potatoes as a spin on German potato salad.

I just love creating these recipes for all of you, it’s so much fun to cook with tea! Happy steeping and eating, my dear friends!

DIY recipe: Tippy’s Banana Earl Grey Tea Bread

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Dearies, you may have noticed that Kat and I have been getting more creative in the kitchen with tea recipes. I realized we haven’t done much baking with tea, and I set out to change all of that! Today I’m so thrilled to share our recipe for Earl grey banana bread. Kat has enjoyed earl grey in baked goods before, and has even had it in chocolate truffles. I thought adding it to moist and springy banana bread would be a surprising and delicious addition to the afternoon tea table. Or for breakfast, or really, any time of day!

Tippy’s Banana Earl-Grey Tea Bread

½ cup Water

3 bags of Earl Grey tea or 1 tbsp loose tea

¼ cup packed Dark Brown Sugar

pinch salt

tsp vanilla

¾ cup Sugar

½ cup Butter

1 cup 2% Greek yogurt

1 teaspoon Baking Soda

2 Eggs, beaten

2-1/4 cups all-purpose Flour

3 very ripe Bananas, mashed with a fork

Preheat the oven to 350*F.

Bring the water to a boil in a small saucepan. Remove from heat and add the tea. Allow the tea to steep for 5-10 minutes (you want a very strong tea). Add the sugars and butter and return the pan and heat on medium. Cook until the butter and sugars melt and combine. Once you have a thick, combined mixture, allow to cool to room temp.

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In a large bowl combine the yogurt and baking soda. Let stand for about 5 minutes, until the mixture looks a bit puffy. Stir in the cooled tea mixture and the eggs. Sift in flour and combine. Carefully fold in the mashed bananas.

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Pour batter into pan(s). We like to use mini loaf pans, so we fill them 1/3 way full. You’ll need room for the bread to rise. Bake for about 1 1/2 hours if you are making 2 large loaf pans. Less if you are using small pans like we are. Start checking around 30 minutes. Bake until a tester (we use a chopstick or knife) comes out clean. Once done, remove from the oven and allow to fully cool on a rack.

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I do hope you enjoy my Earl Grey Banana bread recipe! We make a few mini loaves at a time and store a few in the freezer. This way Kat always has a sweet treat to serve when company arrives. The combination of the citrusy early grey, rich banana, and lemon makes a delightful cake with an irresistible chewy texture. I noticed Kat sneaking a few slices throughout the day. I think you’ll agree that this cake is the perfect tea time accompaniment!

Tippy’s Sweet Matcha Butter Cookies

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My lovelies, we’ve discussed springtime picnics and afternoon teas, and I thought I should give a recipe that you can use for both, or even just for snacking on your own. Have you ever made green tea cookies? Kat and I have an recipe for a buttery, tender cookie that have pleasing sweetness and a powerful matcha punch.

These cookies are perfect for any gathering, or could be enjoyed on your own with your favorite cup of tea. Dunk them in your favorite green tea for a super delicious experience.

These cookies only require a few ingredients, and are super simple to make!

Tippy’s Sweet Matcha Butter Cookies

For the cookies:

1 cup all-purpose flour

1/8 teaspoon salt

1 3/4 tsp culinary grade matcha

1 stick of unsalted butter, softened

1/2 cup powdered sugar (confectioner’s sugar)

For the topping:

1/2 tsp matcha

1/4 cup granulated sugar

In a medium bowl sift together the flour, salt and matcha and give it a mix to make sure everything is well combined. Set aside. For the topping, in a small bowl mix together the 1/2 tsp matcha and granulated sugar.

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In an electric mixer cream the butter and powdered sugar until it’s light and fluffy. It will be much lighter than you started, a few minutes on medium/high.

Switch the mixer to low and slowly add the dry ingredients and mix until fully combined. Be careful not to have the mixer on a high setting or you’ll have a cloud of matcha flour in your face!

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When everything is combined, you’ll have a deep green dough. Remove this dough and shape into a log that’s about 10 inches long. Wrap in plastic and put in the fridge for 30 minutes. This step is important to make sure you have well-formed cookies!

While the dough is chilling, preheat the oven to 325 degrees F. When the dough is ready, slice into cookies about 1/4 inch thick and spread them out on a lightly greased baking sheet (or you can line the cookie sheet with parchment paper if you have it).

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Bake cookies for about 15 minutes (may need a few more minutes depending on how thickly you sliced them) until they just start to get a bit brown and firm. While the cookies are still hot, spring with the sugar/matcha mixture. Transfer to a rack and allow to cool completely, if you can wait that long to taste them!

Enjoy with your favorite green tea! Kat likes to serve these cookies with Citrus Green Tea from Private Selection. This is a beautiful blend of light, vegetal green tea with a delicate orange flavor. The green tea of course blends well with the cookies, and the orange flavor breaks up the green tea sweetness and refreshes the palate. I just love this combination! Kat always has this tea available in the warmer months for a refreshing yet light iced tea. It’s perfect for picnics and BBQs.

I do hope you enjoy my special cookie recipe! Be sure to check back for more recipes coming soon!

Picnic Tea Sparklers

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Dearies, it’s time to dust off that picnic basket! Since spring is finally here, Kat has been talking endlessly about all of the spring picnics she plans to have. She certainly gets excited about picnics. She wants to have a picnic every weekend! Just the thought of all that planning makes my saucer ache. But, being the good tea cup that I am, I agreed to help Kat find some interesting and unusual tea related recipes for her picnics. I thought I’d focus on one type of recipe in particular today, the tea sparkler.

A fizzy, refreshing, and delicious tea drink is such a fun idea for a picnic! Just make it ahead and put it in a bottle for transportation, or you can even make them right on the spot with just a few ingredients. It’ll definitely add a festive pop to your outdoor gathering!

For something brimming with spring and summer flavor, how about a strawberry and basil iced tea? I came up with this recipe after Kat brought home so many strawberries from the farmer’s market that she could barely fit them all in the fridge:

Tippy’s Strawberry Basil Iced Tea

6 cups brewed black tea such as Assam, Ceylon, or Nilgiri, cooled.

2 cups freshly sliced strawberries

Large handful of basil leaves, torn or roughly chopped, leaving smaller leaves intact

Honey to taste (about a tablespoon)

Small handful of mint leaves

3 cups sparkling water

Combine first 4 ingredients in a large pitcher and refrigerate for 1-3 hours. Add in sparkling water. Pour over ice and top with mint leaves. Dearies, isn’t this a lovely twist on iced tea? Perfect for sitting in the grass under a leafy tree.

For a different flavorful fizz, use sparkling apple juice in your tea sparkler! I love that this recipe uses sparkling apple cider along with black tea, lemon and cinnamon. What a delightful combination!

For a boozy sparkle to your outdoor soiree, Kat likes to use the pomegranate champagne cocktail that I came up with for the holidays. You can find my recipe in my previous post here.  The cocktail uses HEB Pomegranate Green Tea, a deliciously festive flavor combination of vegetal green tea and fruity, crisp pomegranate. This tea also has hibiscus added to the blend, which gives a nice tart bite to the brew. It works nicely with the added champagne for a juicy, bubbly brew worthy of your special picnic.

Well, I’m certainly glad to have found these sparkling tea recipes to keep in our picnic arsenal! I won’t get quite as large of a saucer ache when I hear Kat planning how many picnics she wants to have this summer!