Tippy’s Tea-Infused Cranberry Sauce

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Thanksgiving is coming up fast, and Kat’s hosting this year! I’m so excited to be a part of the action. Kat has been studying her cookbooks, picking out each dish she wants to make for her friends. I’m going to be creating my favorite Thanksgiving tea cocktails, and I decided I wanted to do a tea-infused dish.

 Dearies, it took me awhile to come up with just the right dish. Did I want to do a vegetable? perhaps a starch side? After mulling it over a bit and discussing with my kitchen friends, I decided on a dish that’s iconic, and stands out on the plate. Something everyone has at Thanksgiving. Cranberry sauce! Kat likes to make her cranberry sauce with citrus, so that got me thinking. What tea would work in cranberry sauce? There are many options, but I wanted something to compliment the citrus. So, of course I chose Earl Grey! That lemony-flavored bergamot is the perfect way to enhance Kat’s cranberry sauce!

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Tippy’s Earl Grey Cranberry Sauce

 1 12-ounce bag fresh cranberries (can also use frozen)

3/4 cup sugar

1/2 cup orange juice

1/2 cup boiling water

2 earl grey tea bags

Zest of 1 orange

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Boil the 1/2 cup water in a medium-sized pot and pop in the teabags. Steep for 5 minutes, remove teabags and add in the cranberries, sugar, and orange juice. Cook over high heat until the cranberries start to pop open and the sugar dissolves, about 6-10 minutes. Stir and add in the orange zest. Cook for another few minutes and remove from heat. Allow to cool just enough so you can pour it into a bowl. Cover and leave in fridge for about 2 hours, until it’s fully cool. You can serve it cold or at room temperature.

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For the teabags we like to use Wegman’s Earl Grey. This is a perfectly balanced Earl Grey tea with just the right amount of citrusy bergamot flavor to compliment the earthy black tea. It is bright and refreshing. Kat keeps it around at all times. Perfect for an afternoon cup with a buttery shortbread biscuit, too! The Earl Grey brings a nice extra note of citrus to our homemade cranberry sauce.

Your guests are sure to love my cranberry sauce recipe! I hope it makes an appearance on your Thanksgiving table. Have an incredible Thanksgiving celebration, my lovely tea friends! If you create any tea-infused recipes, please do let me know! I’d love to hear about them.

Tippy’s BBQ Steak Rub

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Dearies, you know I love backyard BBQs. It’s basically all I ever talk about in the summer! I’m constantly thinking of tea-infused recipes for Kat to use, and today I’m happy to share my steak-rub recipe! This recipe is simple to make, and grills up a savory, smoky, tea-flavored steak. Is your stomach grumbling yet?

My favorite tea for a steak rub is lapsang souchong. The hit of smoke works well with the charred meat. You can use another black tea of your choice if you prefer. For an extra hint of smoke, I like to include chipotle chili powder.

I like to serve sautéed mushrooms alongside the steak, or even piled on top. The smokey, savory flavors are enhance with the mushrooms.

This recipe is perfect for steak but you can also use it for grilled tofu  ‘steak’ or grilled seitan as well.

The tea leaves can be whole, or small pieces from a tea bag. Either will work, but the larger leaves will give you a crunchier texture.

Tippy’s BBQ Tea Rub

  • 1 tsp Kosher salt
  • ½ cup black tea leaves (we like to use Lapsang Souchong)
  • ¼ tsp ground cloves
  • 1 tsp chipotle chili flakes or powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 lb steak of choice

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Combine all rub ingredients in a medium sized bowl. Pat it liberally all over your steak and let it sit for about an hour so the flavors will come together. Grill the way you like it, and enjoy!

This is an easy recipe to play around with- you can swap out the type of tea and play around with the spices. You can also serve it with a BBQ sauce if you’d like to add even more flavor. I hope you enjoy, Dearies!

Cooking With Tea: Tea Poached Fruit

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Kat loves to serve fruity desserts. They can be light yet incredibly flavorful. Always the helpful teacup, I’ve been trying to think of ways to incorporate tea with fruit. I started thinking about French preparations, as we had the most memorable desserts when we travelled to Paris a few years ago. The food is just good everywhere you go in Paris! There was one little bistro that had an amazing poached pear dish that Kat often tries to recreate at home. I thought hey, why not poach fruit with tea? So I got experimenting, and came up with a recipe I’m excited to share. You can use whatever type of fruit you like that will keep a bit of shape while you cook it. I’d suggest pears, peaches, cherries or plums. Whatever you decide on, just make sure you use a fruit that has a bit of firmness but should still be ripe. You don’t want your dessert to turn into mush!

For this recipe we chose pears, and True Goodness Organic Black Chai Tea. Kat keeps this tea in her pantry at all times, as it’s a quick and easy way to prepare a tasty chai. It is unsweetened, and she often adds a little honey or sugar and a dash of milk to the brew. This tea brings me back to traveling through India with Char. The aroma of cardamom, clove, and cinnamon is so vibrant! I can still taste the milky, spicy chai from endless street vendors throughout the cities we visited. I hope to take Kat there some day! Anyway dearies, enough reminiscing, here’s my recipe:

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Tippy’s Tea-Poached Fruit

Makes 4 servings

2 cups water

2 tea bags (For this recipe we used True Goodness Organic Black Chai Tea)

1/4 cup of sugar

2 large firm but ripe pears, peaches  (we like to use bosc), peeled, cored, and halved.

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In a medium sized saucepan bring the 2 cups of water to a boil.  Turn off the heat and add the teabags. Let the tea steep for 10-15 minutes. You want it good and strong! Once steeping is done, remove teabags. Turn the heat back on to medium, and add the sugar once the liquid is warmed up again. Stir until it’s dissolved. Add the halves of fruit. Cover and simmer until the fruit is nice and tender, you can pierce with a knife to check, about 25 minutes. Once the fruit is tender, remove it carefully from the mixture, into a bowl. Continue to then boil the sweet, spiced syrup until it has reduced down to about ¾ cup, which should take 10-15 minutes. When reduced, pour the syrup over the fruit. We like to serve ours at room temperature, but you can also refrigerate for a few hours and then serve.

Since it’s summer, we like to place the fruit atop vanilla ice cream and drizzle the extra syrup over the top. However you decide to serve it, it’s delicious and easy to prepare. You’ll feel like you’re in the French countryside with your tea poached fruit!

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!

Tippy’s Tea-Marinated Grilled Chicken Breasts

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Dearies, it’s Memorial Day weekend and the grilling season is upon us! I thought I’d share my easy chicken tea marinade that Kat likes to use for an easy weeknight grilled meal. It’s also perfect for a crowd! It’s easy to double or triple the recipe. The tea creates a tender, juicy grilled chicken.

 Tippy’s Tea-Marinated Grilled Chicken Breasts

1 pound boneless, skinless chicken breast

2 cups strong black tea fully cooled (you will need 2 tea bags, we like to use Harris Tea Decaffeinated Black Tea)

1/4 cup soy sauce

1 teaspoon grated ginger

pinch of black pepper

 Boil water for tea. Steep 2 tea bags in 2 cups of water, for 15 minutes and set aside until fully cooled.

 Pound chicken breasts out until they are between 1/4 and 1/2 inches thick. The thinner you pound them out, the faster they will cook.

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 In a medium sized bowl combine cooled tea, soy sauce, ginger, and black pepper. Whisk together well. Pour over chicken and let marinate in the fridge for at least 2 hours, but can also be left overnight. Kat will often put the mixture together in the morning, and will let everything marinate while she’s at work.

 Once marinated, we like to grill our chicken, and serve with fresh jasmine rice, and steamed broccoli or green beans for a healthy and light meal. But you can also cut the chicken up into pieces and stir fry with assorted veggies.

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Kat likes to use Harris Tea Decaffeinated Black Tea in this marinade. The tea is simple, brisk, and perfect with the chicken. She always has it in her pantry for the times that she wants a quick, easy, tasty cup of black tea at any time of the day. It also makes a lovely cold brewed iced tea! This would be a refreshing pairing with the chicken breasts. Kat likes to add lots of lemon and a touch of honey to this iced tea. Serve this meal for your family or your next outdoor gathering. It’s super simple and tasty.

Get ready for grilling season with this delicious tea themed recipe! I do hope you enjoy it.

Winter Tea Stew Ideas

IMG_5625.JPGImagine coming home out of the cold to the savory aroma of a hearty winter stew. The big pot bubbling on the stove, whispering its temptations. The fragrant steam warming your frozen cheeks and tickling your slowly thawing nose. This is the time of year that our big blue soup pot gets ready for a season of use. Last night she told me she was trying a few new exercises in order to be in top shape.

Kat loves to cook up a huge pot of stew in the wintertime. Snow is falling outside but inside the tempting smell of stew warms you right up. She recently had the brilliant idea of incorporating tea into her winter stews and soups. We immediately took to the internet to find some recipes. Dearies, it’s time to get brewing and stewing! Here’s a few ideas we love:

Beef stew is one of Kat’s favorites and always a crowd pleaser. We love this recipe, especially since it uses rooibos for a unique tea twist. It has festive flavors along with earthy rooibos. I think we need to make it this weekend! I can smell it already.

For a vegetarian option, lentils are always a good cold-weather choice. They are hearty and comforting, perfect to warm you inside and out. We found this recipe which uses lapsang souchong tea to give the stew a smoky flavor. This recipe is creamy, earthy, smoky, and filled with aromatics and herbs.

In Japan, they serve a green tea and rice soup called ochazuke. This soup is considered wonderfully soothing comfort food. Ocha is ‘tea’ and zuke ‘submerged’. You are basically submerging cooked rice in green tea for a soulful soup. You can customize your ingredients to your taste, there are endless combinations. Popular additions are fish, seaweed, poached eggs and mushrooms. It is simple to make, and perfect on a chilly evening. This site has a little information and a recipe to try your hand at. You can use any kind of Japanese green tea you like, and I love that it includes tofu for a more substantial meal. Here is another variation that looks delicious.

Have you ever though about adding a bit of green tea flavor to your chicken soup? Grandma’s cure-all gets even more restorative with the addition of vegetal green tea. We found this recipe that is quite a unique twist on the traditional soup, and Kat is planning on making it when her mother is in town for a visit. The cook that created this amazing recipe even recommends using green tea noodles! What a delicious idea!

Try adding your favorite teas to your wintertime soups and stews. You’ll be amazed at how the flavor is enhanced and transformed. Have you experimented with tea in your soups and stews? I’d love to hear your recipes!

Cooking with Tea

While we’re most familiar with drinking tea, tea has long been used for cooking as well! There are traditions of the Chinese using tea leaves in their cooking fires to smoke duck or stuffing fish with tea leaves before cooking. While you can experiment with any kind of tea, the most commonly used teas for cooking are:

Darjeeling – This black tea (sometimes referred to as the champagne of teas) is grown in India and infuses a complex, yet delicate flavor.

Jasmine – Most often, this is a jasmine-scented green tea from China. Infuses elegant, floral aroma.

Lapsang Souchong – A smoky tea most often from China and Taiwan. Infuses fragrant smokiness.

Genmaicha – This Japanese green tea blended with toasted brown rice infuses an earthy, nutty flavor.

Matcha – This is a finely ground powder of Japanese green tea that can infuse a slightly sweet and floral flavor.

Rooibos – The fine, dried leaves of a South African bush that can infuse a slightly fruity note.

There are a variety of both sweet and savory dishes that utilize the subtleties of tea in their creation. Char kept a special, rectangular tea tin to house her favorite tea-infused recipes. recently, I’ve caught Kat thumbing through the cards, reading Char’s spidery handwriting. And then last night, we sat together in front of Pinterest – her curiosity piqued.

She’s invited a couple of gal pals over tonight, and here’s the menu they will be trying out. If they succeed, my bet is that they will be added to Char’s tea recipe tin in Kat’s flowery script.

For the main course:

Jasmine Chicken Soup with Green Tea Soba

As found on MyRecipes.com

As found on MyRecipes.com

She likes the idea of being able to play with a variety of vegetables to add. She’s thinking of adding in sugar snap peas and perhaps water chestnuts for crunch.

For a bright and cheery side:

Rooibos Butternut Pizzettes

Kat loves sweet potato chips, and these seem similar. She’s curious to see how the rooibos enhances the butternut squash’s natural sweetness.

And for dessert, Green Tea Cheesecake with Raspberries

Her friend is a cheesecake fanatic, so this will be a fun twist on an old favorite.

For more fun tea recipes, you can see what we’ve found on Pinterest right here.

Have you ever cooked with tea? What is YOUR favorite that we might add to Char’s Tea Recipe Tin?