Prepare A TEA-licious Fall Feast
The Pleasures of Cooking With Tea by Jennifer Geronaitis
Cooking with tea is an exciting, healthy way of cooking. The tips and menu below are taken from the Eat Tea Cookbook by Joanna Pruess with John Harney and Cooking with Tea by Robert Wemischner and Diana Rosen. Both books are available in our on-line newsstand. Some of the recipes below were discussed on the “Tea With Marie” show which was taped last week and will air on Cox Cable (Channel 3-Public Access) some time in November.
Why Cook With Tea?
Tea is Healthy, Easy To Use, Easily Available and Inexpensive. Tea Has No Calories, No Sodium, No Sugar and No Fat. And tea adds wonderful flavor to foods.
Do I need any special equipment to cook with tea?
The most important tool you will need is a tea strainer which can be purchased for a couple of dollars. Recommended equipment would be a Bee House Teapot, a spice grinder, and a sieve.
How can tea be used in cooking?
Braising - Infusing - Rubs - Smoking - Sauces - Marinades - Soup Stocks
Note: Cooking With Tea outlines each of the above techniques and gives step by step instructions and recipes for each.
Menu:
Hors d’ Oeuvres and First Course
Caper
Shallot and Green Tea Cream Cheese
Butternut Squash Soup with Lapsang Souchong
Vegetable and Side Dishes
Acorn Squash With Cinnamon Tea Glaze
Main Course
Tea Basted Roasted Chicken
Pork Chops With Apricot-Tea & Wild Mushroom Glaze
Dessert
Spiced
Plum Ginger Bread Cake
Darjeeling Truffles
