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”.

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“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.

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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

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“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.

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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.

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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.

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“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.

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