Showing posts with label tea. Show all posts
Showing posts with label tea. Show all posts
Saturday, June 30, 2012
Monday, June 25, 2012
Yerba Mate soda and Tamarind Teacakes
Our local purveyor of yerba mate (Guayaki) has become very popular; not sure if they're national yet, but it's getting up there. A while ago, my dad was messing around with their loose leaf tea, trying to make a cheaper, homemade version of their delicious canned teas. He has also started using the tea leaves to brew his own kombucha, which is an acquired taste, plus you NEVER want to ask to see the process before you've tasted it, as it involves a kind of fermentation that uses a lot of disgusting-sounding terms and has the appearance of a giant mushroom floating in muddy water. And yet, the beverage is actually very refreshing and good for you, so don't knock it til you try it.
I was driving home from knife skills class this morning, feeling kind of morose and wondering if it was too early to go back to bed (at noon) when I thought I'd try making a Guayaki/yerba mate soda. Of course I am of the mind that tea should be accompanied by treats whenever possible...
I started trying to think of what flavors would go well with the delicious yerba mate. It's a very delicate flavor and from my experience at tea shops and cafes, green tea does best paired with light, citrusy or floral accompaniments. I had a jar of tamarind paste from my godmother that has been neglected for months, so I started experimenting and got lucky.I also got a chance to use my cute mini-bundt pan, although I am sure the batter would make very good mini muffins. I thought that the tamarind would make the cakes a bright orange, but they turned out kind of a dull golden brown, although the flavor is sweet and tangy.
Green Tea Syrup
1 1/2 Tbs loose leaf yerba mate
cheesecloth
3 cups water
1 2/3 cup sugar- the syrup will keep its color better if you use processed, white sugar although I used unprocessed sugar for this recipe
Tie the loose tea with the cheesecloth and brew in a saucepan with 3 cups of water. Once the tea has a deep, golden color (but is not bitter), add the sugar and whisk until dissolved. Allow the syrup to reduce on low heat, then transfer it to a heatproof bowl to cool. Use it in mineral water to make an Italian soda, adding juice if you like.
Tamarind Teacakes
4 Tbs unsalted, softened butter
1/2 cup sugar
1/4 vanilla bean or 1 tsp vanilla extract
1 Tbs tamarind paste
1 egg
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup milk
Preheat the oven to 375F. Prep your mini bundt pan liberally with oil, so that every surface has a light coating (you can use a mini muffin pan instead). In a medium bowl, cream the butter and sugar. Scrape the vanilla bean into the mixture and add the tamarind, mixing thoroughly. Add the egg, then the dry ingredients. Whisk in the milk thoroughly. Fill the molds or cupcake cups 3/4 way so they don't overflow. If you are using a mini bundt pan, rap it on the counter to keep your cakes from getting air bubbles like mine did! Bake until lightly golden and a skewer comes out cleanly. The cakes can be served plain or glazed (1:2 orange juice to powdered sugar) or dusted with a mixture of powdered sugar and cocoa powder.
I was driving home from knife skills class this morning, feeling kind of morose and wondering if it was too early to go back to bed (at noon) when I thought I'd try making a Guayaki/yerba mate soda. Of course I am of the mind that tea should be accompanied by treats whenever possible...
I started trying to think of what flavors would go well with the delicious yerba mate. It's a very delicate flavor and from my experience at tea shops and cafes, green tea does best paired with light, citrusy or floral accompaniments. I had a jar of tamarind paste from my godmother that has been neglected for months, so I started experimenting and got lucky.I also got a chance to use my cute mini-bundt pan, although I am sure the batter would make very good mini muffins. I thought that the tamarind would make the cakes a bright orange, but they turned out kind of a dull golden brown, although the flavor is sweet and tangy.
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| tamarind cake, 1) dusted with cocoa and sugar and 2) glazed with orange glaze and topped with candied orange peel |
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| mini bundt pan |
Green Tea Syrup
1 1/2 Tbs loose leaf yerba mate
cheesecloth
3 cups water
1 2/3 cup sugar- the syrup will keep its color better if you use processed, white sugar although I used unprocessed sugar for this recipe
Tie the loose tea with the cheesecloth and brew in a saucepan with 3 cups of water. Once the tea has a deep, golden color (but is not bitter), add the sugar and whisk until dissolved. Allow the syrup to reduce on low heat, then transfer it to a heatproof bowl to cool. Use it in mineral water to make an Italian soda, adding juice if you like.
Tamarind Teacakes
4 Tbs unsalted, softened butter
1/2 cup sugar
1/4 vanilla bean or 1 tsp vanilla extract
1 Tbs tamarind paste
1 egg
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup milk
Preheat the oven to 375F. Prep your mini bundt pan liberally with oil, so that every surface has a light coating (you can use a mini muffin pan instead). In a medium bowl, cream the butter and sugar. Scrape the vanilla bean into the mixture and add the tamarind, mixing thoroughly. Add the egg, then the dry ingredients. Whisk in the milk thoroughly. Fill the molds or cupcake cups 3/4 way so they don't overflow. If you are using a mini bundt pan, rap it on the counter to keep your cakes from getting air bubbles like mine did! Bake until lightly golden and a skewer comes out cleanly. The cakes can be served plain or glazed (1:2 orange juice to powdered sugar) or dusted with a mixture of powdered sugar and cocoa powder.
Friday, October 21, 2011
Oatmeal Cookies and Bay Leaf Tea
Bay Laurel Tea
Made from the leaves of the California Bay Laurel or "Peppernut" tree, this tea can be used to wash sores or taken internally to treat colds and sore throats.
Brew 3-4 leaves per cup of water to make a dark tea.
We found that when we brewed it briefly the resulting liquid was strong enough to make us sneeze! So, we drank it rather weak, but we're hoping it will help clear up some of the colds around the house.
(NOTE: It's important when making teas or using the zest or peel from fruits that you make sure they are organic and have never been sprayed with pesticides, or you could become ill.)
After the tea, Amani and I made up our own recipe for oatmeal cookies!
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| Mixing! This is the only one that wasn't 100% blurred, he's a very dedicated mixer! |
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| Waiting for the cookies to be done: Licking apples always helps. |
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| They're done! |
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| Olivia approves |
Cherry Oatmeal Cookies
1/2 unsalted butter, softened
1 cup sugar
3/4 cup brown sugar
1 tbs maple syrup
1 egg
1 cup instant oats
1 cup flour
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 salt
1/2 Tbs baking soda
1/2 cup chopped, dried cherries
Preheat the oven to 350 F
Cream butter and sugars together. Add syrup, egg and oatmeal. Add dry ingredients. Chop cherries and stir into dough. It should hold together.
Roll into balls about the size of a golf ball and slightly compress onto oiled cookie sheet. Bake for 12 minutes. The edges should be golden and crisp, but the middle may still be a bit wet. That is actually perfect! Let them cool for a few minutes on the sheet and then transfer to a wire cooling rack. The edges will be slightly crispy while the center of the cookie will stay soft and chewy! (:
This was an experiment that worked for us today, but it has only been tested once. I'll try it again another day and make sure it still works well!
Bon Appetit!
Friday, October 14, 2011
Friday, September 17, 2010
Brighton (by the Seaside)
Today, I went to Brighton!!
Started off the morning with Lauren and I sleeping through our alarm and running out the door somewhaat frantically.
Got to the bus stop and the bus was one hour late! When it finally turned up, we had another great guide who took us on the two hour drive to the sea ( :
We passed lots of pretty countryside and trees. Brighton was very sunny and a bit windy in the morning. It was a very charming town.
Kind George the 4th (son of King George the 5th who lost the US colonies and also went insane in his later years), the then Prince of Wales made Brighton famous in the 1700s (exact date?not suuure). Prince George of Wales was having an affair with a married (Catholic) woman in the sleepy little fishing village of Brighton. He began to extend her fishing house and it eventually became his own, private pleasure palace. Much of it was finished once his father died, making him the King of England. Anyhow, it was designed on the outside to look like a spectacular Indian palace, like the Taj Mahal and is decorated to the finest detail inside with Chinese interiors. It is very stunning and regal inside. The chandeliers in the rooms look like lotus blossoms and there are dragons EVERYWHERE.
(There was a really interesting exhibit going on inside while we were visiting: An artist had installed thousands of black, ceramic butterflies flitting about and resting all over the Palace Pavilion. It was to symbolise the frivolities and sins of King George the 4th who became quite fat and ill from indulging in wine and food and also had many affairs with women at court. The artist explained that butterflies are there and then gone, flitting away so quickly, like youth and health and especially life and that George's indulgences were basically fruitless because you can't take it with you.)
So, the Kitchen...
I got to the kitchen and held the audio thing up to my ear. It was large and impressive, with shiny copper things everywhere and huge wooden butcher's blocks. It featured two new inventions in George's time: a steam table and an automated rotisserie which used pulleys and levers to operate without the need for spit turners.
THEN
I got to a point where the audio guide pointed out a lavish menu that was once served in the (very grand) dining room. And, the chef at that time, in That very kitchen was none other than Antonin Careme, the FOUNDER of cooking as we know it, who discovered the seven sauces used in the culinary arts and (I think) designed the toque. I started tearing up so much. I couldn't even leave for minutes. I felt like such a food nerd (#;
Then, I had CREAM TEA in the palace! It was pretty inexpensive and the tea. It is so Delicious here!! I could get used to drinking British tea.
The beach is beautiful there. There is a pier with awesome food (fresh donuts) and cool boutiques and cafes (treacle brownie). Had LOTS of sugar today ( ; Bought Jordan a Brighton jawbreaker too!
Came home. Got some dumpling soup with Corbin. My new favorite restaurant is called "itsu" they have really yummy, cheap soup in enormous quantities.
Going to Harrods tomorrow hopefully. Much much homework to do!!! yikes
<3
Started off the morning with Lauren and I sleeping through our alarm and running out the door somewhaat frantically.
Got to the bus stop and the bus was one hour late! When it finally turned up, we had another great guide who took us on the two hour drive to the sea ( :
We passed lots of pretty countryside and trees. Brighton was very sunny and a bit windy in the morning. It was a very charming town.
Kind George the 4th (son of King George the 5th who lost the US colonies and also went insane in his later years), the then Prince of Wales made Brighton famous in the 1700s (exact date?not suuure). Prince George of Wales was having an affair with a married (Catholic) woman in the sleepy little fishing village of Brighton. He began to extend her fishing house and it eventually became his own, private pleasure palace. Much of it was finished once his father died, making him the King of England. Anyhow, it was designed on the outside to look like a spectacular Indian palace, like the Taj Mahal and is decorated to the finest detail inside with Chinese interiors. It is very stunning and regal inside. The chandeliers in the rooms look like lotus blossoms and there are dragons EVERYWHERE.
(There was a really interesting exhibit going on inside while we were visiting: An artist had installed thousands of black, ceramic butterflies flitting about and resting all over the Palace Pavilion. It was to symbolise the frivolities and sins of King George the 4th who became quite fat and ill from indulging in wine and food and also had many affairs with women at court. The artist explained that butterflies are there and then gone, flitting away so quickly, like youth and health and especially life and that George's indulgences were basically fruitless because you can't take it with you.)
So, the Kitchen...
I got to the kitchen and held the audio thing up to my ear. It was large and impressive, with shiny copper things everywhere and huge wooden butcher's blocks. It featured two new inventions in George's time: a steam table and an automated rotisserie which used pulleys and levers to operate without the need for spit turners.
THEN
I got to a point where the audio guide pointed out a lavish menu that was once served in the (very grand) dining room. And, the chef at that time, in That very kitchen was none other than Antonin Careme, the FOUNDER of cooking as we know it, who discovered the seven sauces used in the culinary arts and (I think) designed the toque. I started tearing up so much. I couldn't even leave for minutes. I felt like such a food nerd (#;
Then, I had CREAM TEA in the palace! It was pretty inexpensive and the tea. It is so Delicious here!! I could get used to drinking British tea.
The beach is beautiful there. There is a pier with awesome food (fresh donuts) and cool boutiques and cafes (treacle brownie). Had LOTS of sugar today ( ; Bought Jordan a Brighton jawbreaker too!
Came home. Got some dumpling soup with Corbin. My new favorite restaurant is called "itsu" they have really yummy, cheap soup in enormous quantities.
Going to Harrods tomorrow hopefully. Much much homework to do!!! yikes
<3
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