Recipe – “Thinly sliced shrimp marinated in green tea”

“Thinly sliced shrimp marinated in green tea”

by “Michel Hache, Hotel Ambassador”

“The Book of Green Tea” – “The book of Green Tea” Christine Dattner, Sophie Boussahba”

5-1/2              lb. shrimp

1                      teaspoon Lung China green tea

2                      limes

1                      orange

2                      cups olive oil

½                     cup piquillo peppers

2                      teaspoons fleur de sel

1                      teaspoon freshly ground pepper

–         Squeeze the limes and orange and infuse the Lung China green tea in their juice.  Meanwhile, peel and de-vein the shrimp.   Cut the shrimp into fine slices, drizzle them with olive oil and season to taste.   Set aside.

–         When ready to serve, arrange the shrimp on clear glass serving plates with the help of a circular mold or small bowl.  Sprinkle with the tea infusion with the minced piquillo pepper and cover with the tea infusion.

Recipe – “Blind Dates”

If you have ever had a “blind date” here is a cookie recipe just for that occasion or to just try a new cookie recipe…..this is just one of the cookie recipes that will be offered from a original cookie base recipe… the “Cookie Starter”…. enjoy with a cup of green tea.


Recipe by – “Farm Journals Country Cookbook”

1          (3 oz.) cream cheese (room temperature)

1          cup Cookie Starter

½         tsp. vanilla

2          Tbsp. confectioners sugar

24        pitted dates

Sifted confectioners sugar

–         Combine first 4 ingredients.  Form into four balls. Chill dough 2 hours.

–         Work with one ball at a time, and roll 1/8” thick on board dusted with confectioners sugar.  Cut in rounds with 2-1/2” cutter.

–         Place date in center of each round.  (Date may be stuffed with nut, or use ½ date and 1 nut).  Fold edges over and pinch ends to points.

–         Place 1” apart on lightly greased baking sheet, seam side down.  Bake in moderate oven (350 degrees Fahrenheit) 10 to 12 minutes.

–         Sprinkle with confectioners sugar.  Remove cookies and cool on racks.  Makes 2 dozen

Recipe – “Veal Chops with green tea”

“Veal chops with green tea”

Recipe by – “Emmanuel Laporte, Les Feuilles Libres”

“The book of Green Tea” Christine Dattner, Sophie Boussahba”

4          veal chops

3          teaspoons Sencha green tea

2          cups small white onions

4          carrots

2          heads of garlic, unpeeled

2          large pieces of salted butter

2          tablespoons powdered sugar

2          tablespoons olive oil

Salt and pepper

–         Peel the onion and carrots.  Cut the carrots into slices.

–         In a cast-iron pan, sauté the heads of garlic, the onions, and the carrot slices in the salted butter.  Add the sugar and let the mixture brown over low heat for 15 minutes.

–         Brush the veal chops with the olive oil.  Season them with salt and pepper and sauté them, for 5 minutes in a skillet.

–         Steep the green tea for 3 minutes in 2 cups simmering water.  Strain.

–         Arrange the veal chops over the vegetables.  Add the infuse tea and cook for 20 minutes over low heat.

–         Serve the veal chops from the pan.

Recipe – “Cookie Starters”


Recipe by – “Farm Journals Country Cookbook”

2-1/4              cup sifted flour

¾                     tsp. salt

1                      cup butter or regular margarine

–         Sift flour and salt into bowl.

–         Cut in butter until mixture resembles coarse bread crumbs.

–         Store in clean jar with tight-fitting lid.  Keep in refrigerator or freezer.

–         Makes 3 to 4 cups.

Tips on using mix:

–         Let the crumbs reach room temperature before adding other ingredients.  Loosen with a fork if mix is too compact.  Your electric mixer can help you make cookie dough from the mix.

–         To short-cut cookie-making, shape dough into roll; wrap and chill thoroughly.  Slice and bake cookies as desired.  When dough is cold, allow more time for baking.  To get a thicker cookie, shape teaspoonfuls of dough with fingers and roll in palms of hands into balls; stamp with flat-bottomed glass and bake. 

–         When you bake and then freeze, wrap cookies in foil or plastic wrap, or store them in freezer containers.

Look for the cookie recipes to follow: Blind Dates (added); Ice Cream Wafers; Oriental Almond Cookies; Old English Ginger Cones;