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Green Pea Crostini

Green Pea Crostini

  • 16 frozen green peas
  • 5 green onions finely chopped
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 3 Tablespoons fresh squeezed lemon juice
  • cayenne pepper to taste
  • 1 French Baguette, cut into 1/2″ slices, buttered both sides and lightly toasted

    • Cook peas approximately 2 minutes, cool quickly in cold water and drain. Combine peas, onions, oil, lemon juice, salt and pepper to taste. Smash with a fork or use a food processor sparingly. Roughly chopped – do not make smooth. Serve on French baguette rounds with a thin slice of fresh Parmesan cheese on top.

By |2015-09-29T13:39:09-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off on Green Pea Crostini
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Green Tea Popcorn

Popcorn toppings are a favorite in our house. For something new and fresh try this green tea recipe. Green tea popcorn is a light snack and a new way to cook with tea.

Green Tea Popcorn

  • 1/2 cup popcorn
  • canola or olive oil for popping
  • sea salt to taste
  • 1 tsp finely crushed green tea

    • Pop popcorn in oil. While popcorn is still hot spritz with olive oil. Sprinkle crushed green tea and sea salt over popcorn. Enjoy!

By |2015-09-29T13:39:16-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off on Green Tea Popcorn
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Hummus and Veggie Sandwich

Hummus and Veggie Tea Sandwich

  • hummus
  • cucumber thinly sliced
  • tomato thinly sliced
  • alfalfa sprouts
  • light or hearty bread

    • Spread hummus on your bread, layer with veggies, topping with alfalfa sprouts. For a traditional tea sandwich go ahead and cut off crusts, then cut sandwich into triangles. Enjoy!

By |2015-09-29T09:23:00-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off on Hummus and Veggie Sandwich
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Iced Tea

Making the Perfect Iced Tea

  • Measure out 64oz (8 cups) of fresh, cold water. Heat to desired temperature depending on the type of tea you are using.
  • Steep 3 1/2 Tbsp of tea leaves in the hot water for the same time you would do if preparing a cup of hot tea (ie, 5 minutes for black tea, 2-3 minutes for green, etc.)
  • Remove tea leaves from water and pour the hot tea over a pitcher of ice. Ice will dilute tea and cool it down quickly. You can add more ice if needed. Cooling your tea over ice will help prevent clouding. If you still experience any clouding in your iced tea, add a touch of boiling water.

    • Fun additions can jazz up your tea! Consider these options for every day or that special party…

  • Sweet Add-ins pomegranate juice, honey, 1/2 cup of fruit juices, Southern Simple Syrup
  • Fruit Add-ins Fruit always makes a festive add-in. Frozen fruit can help act as a cooling agent. Fruit dipped in Simple Syrup will add a touch of sweet along with the fruity flavor.
  • Fresh Herbs Herbs such as mint, sage, lemongrass, lavender, basil, verbena, and lemon balm will add fresh flavor and pizazz to your pitcher of iced tea.
By |2015-09-29T14:01:30-05:00March 10th, 2015|Brewing Tea 101, Recipe Box|Comments Off on Iced Tea
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Indoor S’Mores Cheesecakes

Indoor S’Mores Cheesecakes

  • 2 1/4 cup graham cracker crumbs
  • 1/4 cup sugar, heaping
  • 1/2 cup melted butter
  • 1 beaten egg white
  • 12 oz cream cheese (1 1/2 packages)
  • 1/4 cup sugar, heaping
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 oz bittersweet chocolate square, melted
  • jumbo marshmallows

    • Preheat oven to 350°. Combine first 4 ingredients. Press into mini cheesecake pans, Bake for 3 minutes. Set aside. Increase oven to 375°.
    Beat cream cheese till smooth, gradually adding sugar and cocoa. Beat in eggs one at a time. Stir in vanilla and melted chocolate. Fill graham cracker crusts, about 2/3 full. Bake for 6-8 minutes till set. Cool on rack for 20 minutes.
    Freeze for 1 hour. Just before serving add 1 large marshmallow on top and broil until lightly browned. Serve immediately.

By |2015-09-29T13:34:50-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Indoor S’Mores Cheesecakes
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Lavender Scones

Another triple gold winner from the 2011 “I love herbs!” Harvest Tea. We paired lavender scones with the smooth taste of our Provence Rooibos.

  • 1 package Brenda’s Signature Scone Mix
  • 2 Tablespoons crushed culinary lavender
  • heavy whipping cream

    • Follow instructions on the scone mix. Before adding the heavy whipping cream mix in the lavender. Prepare and bake as directed on package.

By |2015-09-29T13:34:43-05:00March 10th, 2015|Recipe Box, Scones and more|Comments Off on Lavender Scones
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Lemon Cucumber Sandwich

Lemon Cucumber Sandwich

  • 1 English cucumber thinly sliced
  • 6 Tablespoons butter at room temp
  • 8 oz cream cheese – softened
  • 1 Tablespoon fresh lemon juices
  • Salt and cayenne pepper to taste
  • thin white bread

    • After slicing cucumbers, roll single layer into sheets of paper towels. Dry out as much liquid as possible from cucumber.
    Mix other ingredients well. Spread onto bread slices and place cucumber between. Cut crusts off and into desired shape.

By |2015-09-29T13:34:37-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Lemon Cucumber Sandwich
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Lemon Mousse Tartlets

Lemon Mousse Tartlets

    Gingersnap Crust

  • 2 1/2 cups gingersnap cookie crumbs
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 10 Tablespoons melted butter (more if needed)

    • Preheat oven to 325°
    Combine above ingredients and press into mini cheese cake pans (about 1/2 way up sides)

      Lemon Mousse

    • 1 package unflavored gelatin
    • 1/4 cup cold water
    • 3/4 cup sugar
    • 2 teaspoons fresh lemon zest
    • 3/4 cup fresh lemon juice
    • 4 eggs yolks
    • 1 teaspoon vanilla
    • 1 1/4 cup heavy whipping cream
    • 1/4 cup powdered sugar
    • 1/4 teaspoon lemon extract
    • Fresh raspberries for garnish

      • Soften gelatin in water – let stand about 15 minutes. In another bowl, combine sugar, lemon zest, lemon juice, egg yolks, and vanilla. Whisk over medium heat until mixture thickens. Approximately 160°
      Add into this mixture softened gelatin. Whisk until smooth about 1 minute. Chill.
      Beat cream until foamy – gradually add powdered sugar and beat till soft peaks. Add lemon extract. Fold cream into cooked/chilled lemon mixture in 4 batches. Combine well.
      Chill at least 3 hours. Spoon into prepared gingersnap shells. Fresh raspberries on top.
      We found this wonderful recipe in Tea Time Magazine from May 1, 2007.

By |2015-09-29T13:34:30-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Lemon Mousse Tartlets
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Mango Peach Oolong Granita

Mango Peach Oolong Granita
Delicious paired with a Matcha Cookie!

  • 2 cups sugar
  • 1 cup water
  • 1/2 teaspoon lemon juice

    • Simmer sugar, water, and lemon juice for 3-5 minutes. Sugar should be dissolved, liquid clear and slightly thickened. Cool.
    Oolong

    • 1/2 cup Formosa Oolong Tea
    • 1 1/2 cups water

      • Steep for 3 1/2 minutes. Strain and cool.
      Fruit

      • 1 lb frozen peaches, slightly thawed.
      • 5 fresh mangoes

        • Puree approximately 1 lb frozen peaches, slightly thawed with 5 fresh mangoes. Puree until smooth.
        Combine tea, sugar water, with additional 1 teaspoon lemon juice, 1 1/2 teaspoon grated fresh ginger, dash of sea salt.
        Pour mixture into a shallow pan and freeze. Stir briefly every 30 minutes – pulling frozen bits away from edge till this becomes a granular mass. About 2 1/2-3 hours.

By |2015-09-29T13:34:23-05:00March 10th, 2015|Recipe Box, Tea Drinks|Comments Off on Mango Peach Oolong Granita
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Bacon Cheddar Scones

Bacon-Cheddar Scones
This savory scone is delicious at breakfast and compliments sweet breads. Also, a wonderful variation to enjoy with a bowl of soup or a salad at lunch. Consider pairing it with a cup of Maple Bacon tea.

  • 1 package Brenda’s Signature Scone Mix
  • crispy cooked bacon
  • sharp cheddar cheese, freshly grated
  • heavy whipping cream

    • Follow instructions on the scone mix. Before adding the heavy whipping cream mix the bacon and cheddar cheese to taste. Prepare and bake as directed on package.

    Helpful Hints from Mary L., one of our best tea friends!

  • 5 slices of bacon or a generous 1/3 cup of crumbled bacon
  • freshly grated sharp cheddar cheese has a much better flavor. I used 1/2 cup or to taste.
  • mix bacon and cheese into dry mix before adding cream
By |2015-09-29T13:48:44-05:00March 10th, 2015|Recipe Box, Scones and more, Tea Savories|Comments Off on Bacon Cheddar Scones
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