“GLAZED LEMON BREAD”

“GLAZED LEMON BREAD”

“Farm Journal’s Country Cookbook”

 

 

1/3      cup melted butter

1-1/4  cup sugar

2          eggs

¼         tsp. almond extract

1-1/2  cup sifted flour

1          tsp. baking powder

1          tsp. salt

½         milk

1          Tblsp. Grated lemon peel

½         chopped nuts

3          Tblsp. Fresh lemon juice

 

 

-Blend well the butter and 1 cup sugar; beat in eggs, one at a time.  Add almond extract.

-Sift together dry ingredients; add to egg mixture alternately with milk.  Blend just to mix.  Fold in peel and nuts.

-Turn into a greased 8-1/2 x 4-1/2 x 2-3/4” ovenproof glass loaf pan.  Bake in slow oven (325 d. Fahrenheit) about 70 minutes, or until loaf tests done in center.

-Mix lemon juice and remaining ¼ cup sugar; immediately spoon over hot loaf.  Cool 10 minutes.  Remove from pan; cool on rack.  Do not cut for 24 hours (it will slice easily).  -Makes 1 loaf.

“Old-fashioned lemonade”

“Old-fashioned lemonade”

by “Herbal Teas” by Richard Craze

 

juice and grated rind of 2 oranges

juice and grated rind of 2 lemons

1/3   cup light-brown sugar

1      oz. dried mallow

5      cups boiling water

 

Put all the ingredients in a large tea pot, jug or other container, and pour over the water. Let stand for 30 minutes.  Strain and rinse the lemon and orange rinds before putting in a container that will fit in the fridge where the lemonade should be chilled before serving over ice.  With Alcohol – Add 1 measure (1-1/2 Tbsp.) Fino sherry per half glass for a summery aperitif, or mix half and half with white wine.

Recipe – “Melon Salad”

“MELON SALAD”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

2        ripe honeydew or Oren melons, halved, seeded and peeled

1        small red pepper, cored, seeded and sliced

2        Tablespoons lemon juice

1        Tablespoon sunflower oil

1        teaspoon ground ginger

Fresh salad vegetables (Lettuce, cucumber), to garnish

 

*Cut the melon flesh into 3/4 inch cubes and put them into a mixing bowl with the red pepper.

**Combine the lemon juice with the oil and pour over the melon.

***Sprinkle the salad with the ginger and fork through lightly to coat all the melon with dressing.

Serve on individual salad plates with a garnish of fresh salad vegetables.

** (also found on alongthebeach.wordpress.com)

Recipe – “Orange Flower Creams”

“ORANGE-FLOWER CREAMS

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

6        egg yolks

2         oz. Vanilla sugar

1        teaspoon corn-flour

1/2    oz. Powdered gelatine

3        Tablespoons water

3/4     pint single cream

1        Tablespoon orange-flower water

1        orange, thinly sliced, to garnish

 

*Put the egg yolks, sugar and corn-flour in a heat-proof bowl.  Set over a pan of simmering water (the base of the bowl must not touch the water) and whisk until the mixture is thick and pale.

**Put the 3 tablespoons water in a small saucepan and sprinkle the gelatine over.  Leave for a few minutes until spongy, then melt over a very gentle heat (on no account allow the gelatine to boil) and stir it into the egg yolk mixture.

***Bring the cream to just below boiling point and whisk into the mixture with the orange-flower water.

****Pour the mixture into ramekins and chill in the refrigerator for 2 – 3 hours or until set.

*****Decorate the orange-flower cream with orange slice sand serve with Langues de chat.

Recipe – “Langues De Chat”

“LANGUES DE CHAT”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

3                eggs

3-1/2        oz. Vanilla sugar

3-1/2        oz. Plain flour, sieved

 

*Whisk together the eggs and sugar until thick and creamy.  Fold the flour into the creamed mixture, using a large metal spoon, lightly but thoroughly.

**Place the mixture in a piping bag fitted with a plain nozzle and pipe 2 inch lengths on to non-stick silicone paper.

***Bake in a pre-heated hot oven for 7 minutes, until light golden.  Allow to cool for a few minutes, then carefully transfer the biscuits to a wire rack to cool completely.  The biscuits will keep well in an airtight tin for up to a fortnight.

 

Prep time – 15 minutes

Cooking – 7 minutes

Oven – 400 degrees Fahrenheit

— 30 biscuits

Recipe – “Tomato and Basil Salad”

“TOMATO AND BASIL SALAD”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

1-1/2         large ripe tomatoes, sliced

Freshly ground black pepper

1/2            teaspoon sugar

3                Tablespoons olive oil

1                Tablespoon white wine vinegar

2                Tablespoons fresh basil, cut into thin strips

1                sprig basil, to garnish

 

*Arrange the tomato slices neatly overlapping on a large flat serving dish.   Season with plenty of pepper and sprinkle over with the sugar.

**Combine the oil and vinegar and spoon evenly over the tomatoes.  Leave to stand for 1 hour.  Just before serving, scatter the basil over the tomatoes.

Serve garnished with basil sprig.       Prep – 10 minutes

 

Recipe – “Iced Sunshine Tea”

“ICED SUNSHINE TEA”

“Food for Thought” – by Colour Library Books

 

4          oz. granulated sugar

½         pint of water

Rind of 1 lemon, pith removed

3          tbsps. Earl Grey tea leaves

2          pints cold water

 

Combine the sugar and water in a heavy-based saucepan and stir to mix.  Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.

 

Simmer until the sugar dissolves completely.  Remove the lemon rind and allow to cool.  Store in the refrigerator.

 

To make the tea, combine the tea leaves and water in a glass jar.  Cover and set out in the sun for at least 5 hours.  Alternatively, place in the refrigerator overnight.

“Easter Cookies”

“Easter Cookies”

“Quick & Easy Cookies” by Myra Street

 

½         cup butter

6          tbsp. sugar

1          egg, beaten

2          cups all-purpose flour

½         tsp. apple pie spice

½         tsp. ground cinnamon

1/3        cup currants

1/3        cup mixed candied peel

sugar to dredge

 

  1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease several baking sheets.

 

  1. Put the butter and sugar in a bowl and beat until light and creamy. Gradually beat in the egg.

 

  1. Sift in flour, cinnamon and apple pie spice. Add the currants and peel, then mix to make a firm dough and knead lightly.

 

  1. On a lightly floured surface, roll out the dough to ¼ inch thick. Cut out circles with a 4” fluted cutter and place on the baking sheets.  Knead and re-roll trimmings to cut out more circles until all the dough is used up.

 

  1. Bake for 15 minutes or lightly browned. Dredge with sugar and transfer to a wire rack to cool.

Lavendar Cove – teabytheocean Dec. News 2014 (Part 2 of 2)

Lavendar Cove – teabytheocean December News 2014 – part 2

– Merry Christmas & A Happy New Year –

 

A “Gaibei” is known as a “covered cup” traditional

for tea drinkers in  Taiwan.

 

“A recipe for iced tea”

“The Book of Green Tea by Christine Dattner”

*Makes 1 quart

1                      quart mineral water with a neutral pH

7 or 8              teaspoons Queen of Sheba or Black Forest flavored tea

zest from citrus fruit

 

Put the mineral water into a pitcher and add the tea.

Do not stir; the tea leaves will sink to the bottom by themselves.

Allow the tea to infuse overnight at room temperature.

In the morning, strain and refrigerate for at least 2 hours.

Add the citrus zest just before serving.

This method produces a clear, perfectly infused beverage.

 

Complimentary teas  — Chocolate Mint, Long Island Strawberry – available at Lavendar Cove – www.teas-online.com , under flavored black and flavored green blends.

 

Tea Terms – Reference “The book of Green Tea” by Diana Rosen

In Japan a tea caddy is called “Kakemono”.

In Vietnam “Che” is the tea.

A jasmine flower in China is called “Molihua”.

____________________________________________________________

“Chilled rhubarb soup with Matcha tea and Mara wild strawberries”

“The Book of Green Tea by Christine Dattner”

*Serves  6.

Recipe – Patrick Loustalot-Barbe,

“L’Artisan de saveurs”

 

1          lb. Mara wild strawberries

2          lbs. rhubarb

2          teaspoons Matcha tea

1          cup sugar

juice of 1 lemon

1          cup plain yogurt

½         cup cream

1-3/4   cup sugar

6 almond tuile cookies

 

The day before serving the dish, wash, dry and hull the strawberries.   Peel the rhubarb and cut it into ½ inch slices.  Bring 1 quart of water to boil with the sugar and the lemon juice.   Immerse the rhubarb in the boiling water and poach about 15 minutes; do not allow the mixture to come to a full boil.   Drain the rhubarb in a large bowl and chill in a larger container of ice cubes.

In a mixing bowl, combine half the rhubarb, the yogurt, the reserved cooking liquid and the tea.  Bring the cream and sugar to a boil.  Combine the hot cream mixture with the rhubarb mixture and blend in a food processor.  Set aside to cool.

Pour the rhubarb and Matcha green tea soup into 6 small dishes.  Arrange the remaining rhubarb on top and garnish with the wild strawberries cut into quarters or halves.  Serve with almond tuiles.

 

Complimentary teas – Paradiso Peach, Last Mango in Paris (available – Lavendar Cove – www.teas-online.com , under Loose teas – fruit blends.

——————————————————————————

BOOKS OF INTEREST

 

Victoria “The Pleasures of Tea” – Recipes and Rituals

“Guerrilla Marketing Excellence” by Jay Conrad Levinson

“The Ultimate TEA Diet” by Mark “Dr. Tea” Ukra

“Tea Party” by Tracy Stern with Christie Matheson

“Having Tea” – Recipes & Table Settings by Tricia Foley

————————————————————

“Broiled Portobello Mushrooms”

“Tea Party” by Tracy Stern with Christie Matheson
8  large portobello mushroom caps

2 tablespoons olive oil

1 tablespoon chopped Ceylon tea leaves

Salt and pepper

– Preheat the broiler.  Line a shallow pan with aluminum foil.

– Clean the mushrooms with a damp towel.  Place the mushrooms, rounded side up, in one layer in the pan and lightly brush them with the olive oil.  Sprinkle with the tea leaves and salt and pepper.  Broil for 5 to 7 minutes, or until tender.  Serve hot.

——————————————————————–

Delicious homemade treat for the holidays.

POPPYCOCK

10      cups popcorn

1/2     cup Lily white corn syrup

1-1/3  cup brown sugar

1         tsp. Vanilla

1         cup Pecans

1/2     cup almonds

1         cup butter or margarine

 

– In a large bowl mix popcorn and nuts.  Combine butter, syrup and sugar in a saucepan and bring to a boil, stirring constantly for 10 to 15 minutes or until caramel colour.

– Remove from heat, stir in vanilla and pour over popcorn mixture.   Spread over cookie sheet.   Break up when hardened.

———————————————————————

Gift Idea

NEW

Festive Pack (15)

ID # FVGift15

A selection of 15 of our blended teas, variety of blended teas, gift boxed with bow.

Type: Boxed     Size: Medium

Price: $120.00 (reg. price)

More information, view: http://www.teas-online.com , under gifts, wish to order, available online.

———————————————————————–

“Nuts and Bolts”

“Taste of Christmas” – Jacquie Schmit, Eileen Mandryk, Jo Wuth

3    cups each crispix, cheerios, shreddies

2    cups each pretzel sticks and mini rounds

1    cup mixed nuts

 

Preheat oven to 250 degrees Fahrenheit.  Combine cereals, pretzels and nuts in a large roaster.   Mix well.

Combine the following and stir well:

1    cup vegetable oil

1    tblsp. Each seasoning salt, onion powder

2    tsps. Each garlic powder, celery salt

2    tsps. Worcestershire sauce

Drizzle the above over cereal mixture; mix well.  Roast, uncovered, for 1-1/2 hours, stirring every 20 minutes.   Remove from oven, let cool completely.  Store in airtight containers for up to one month.

Makes 4 quarts

 

Until the next newsletter, enjoy a cup of tea.

–  A lasting friendship begins with tea. –

*Don’t forget to join our blog for more information and on our website, you can become a member with saving 10 % off each month on your purchases.

Lavendar Cove – teabytheocean Dec. News 2014 (Part I of 2)

Lavendar Cove – December 2014 Newsletter

— tea by the ocean

This has been a full month of celebration with new packaging for Lavendar Cove, redesigned labels for tins, pouches, a new revision of small tins to pouches with attractive labels.

Most of the loose teas are being repackaged due to an older label that is starting to change from colors printed on the paper (Xerox paper), fading is occurring, inks are changing, the backs of the paper are now showing up clear.

Went to a total different type of label, it just took us more hours to recreate the new labels, now comes more hours of packaging.

The first time we private labeled our brand of teas, it took me 5 hours to package 60 pounds of tea, that is a whole lot of time in a rented kitchen.   Then following times after that my team got together and there were three of us doing the packaging.   This was one of the times that my dear old dad helped package and he was not overly thrilled about helping.  Several months down the road more packaging was done, it is a fun time for my team and there is so much conversation that it keeps you chuckling days after.

As time passed, fewer hours with more help in packaging thankfully got the ball rolling with almost the whole inventory complete.

Now with the re-designed labels on the go, packaging starts to bring in our trend of loose teas.  In the New Year the product labels will start showing up in our marketing and promotions.

“Spicy Mulled Cider Mix”

 

3/4   cup crushed Cinnamon Sticks

3/4   cup chopped dried orange rind

1/3   cup whole allspice

1/4   cup whole cloves

 

In a jar combine the above.

 

Makes about 2 cups Spicy Mulled Cider.

 

4   cups apple juice (or 1/2 cranberry juice)

2   tbsps. Spicy Mulled Cider Mix

 

Combine mulled cider and apple juice in sauce pan.  Cover and bring to simmer.  Gently simmer for 20 minutes, strain into mugs.    Makes 4 servings.

————————————————————————–

– Staying warm for this month with a few recipes from selected books in my library of cookbooks.

 

“Salmon, watercress and Sencha Soup”

“The book of Green Tea” by Diana Rosen
2-1/2               rounded teaspoons Sencha leaves (Hojicha, or roasted Bancha, can be used)

16                    ounces spring water

2                      large salmon fillets, about ¾”thick

1                      tablespoon olive oil

white pepper to taste

4                      cups steamed rice, cooled

½                     cup chopped watercress

½                     teaspoon prepared wasabi

1                      sheet toasted Nori Seaweed, cut into thin strips

 

  1. Brew Sencha in hot (170 deg. Fahrenheit; 76 deg. Celsius) spring water for about two minutes. Decant immediately after it has been brewed; set aside.
  2. Lightly brush the fillets with olive oil and sprinkle a pinch of wkite pepper on each side.
  3. Grill or broil salmon about 4 minutes on each side, depending on size. The fillets should flake easily with a fork when they are done.
  4. Gently remove skin and bones, and shred the fillets with a fork.
  5. Place rice in four deep bowls arranging fish atop rice. Sprinkle with water cress.  Pour hot brewed sencha into bowls until rice is nearly submerged.
  6. In a small bowl dilute the wasabi with some of the same tea. Garnish the bowls of fish and rice with the nori and a tiny bit of the wasabi.
  7. Serve immediately.

4 servings.

 

Complimentary tea – Crime of Passion (Green blended tea) – Lavendar Cove

www.teas-online.com , under Green blended tea.

 

Tea Terms – Reference “The book of Green Tea” by Diana Rosen

What is a Gaibei?

(Find the answer further down in newsletter).

Chai – In India this is their way of saying “tea”.

In Japan and China, their way of saying tea is “Cha”.

Osmanthus flower in Chinese is “ Gui hua”.

Chrysanthemum flower in Chinese is “Ju hua”.

——————————————————————————–

“Two-tone madeleines with two teas”

“The Book of Green Tea by Christine Dattner”

-Preheat the oven to 400 deg. Fahrenheit

-Makes 24 madeleines

*For the Matcha tea dough       

¾         cup flour

7          tablespoons butter

½         cup granulated sugar

2          eggs

1          teaspoon Matcha tea

1          teaspoon baking powder

**Matcha tea dough.

Melt the butter over low heat in a small pot, then let it cool.  Combine the flour, baking powder and tea in a bowl.

Break the eggs into another bowl and whisk them with the sugar until they are lemon colored.  Add the flour mixture.  Mix in the butter and blend together.

*For the Lung Ching dough

¾         cup flour

7          tablespoons butter

½         cup granulated sugar

2          eggs

1          teaspoon Lung Ching green tea

1          teaspoon baking powder

**Lung Ching dough

Melt the butter over low heat in a small pot, then let it cool.

Crush the tea between your fingertips.

Combine the flour, baking powder and tea in a bowl.

Break the eggs into a nother bowl and whisk them with the sugar until they are lemon colored.  Add the flour mixture.

Mix in the butter and blend together.

Madeleines – Butter a Madeleine tin and drop a teaspoon of each dough into the mold.  Bake 5 minutes before lowering the temperature to 350 deg. Fahrenheit.  Bake and additional 10 minutes.  When the madeleines are ready, take them out of the oven, remove them from the tin and allow to cool.

**Recipe – Michele Carles, food writer.