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I am looking for recipes to flavor fo...

phyllis's picture

(post #25656, reply #1 of 6)

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I AM LOOKING FOR RECIPES TO USE FLAVORED TEAS IN COOKING. FOR FLAVORED VINEGAR, VEGETABLES, WHATEVER. THEY USE ORANGE FLAVOR ON COOKING CARROTS. THATS THE ONLY ONE I REMEMBER. THERE ARE LOTS MORE. THANKS

mangia!'s picture

(post #25656, reply #2 of 6)

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Phyllis, go to Mamma.com, and enter the words "tea recipes" in the search. Seven pages of links will come up. I only looked at the first two pages , but so far, the most promising looks like the Stash Tea link on the second page.They have quite a few recipes using tea. There's a lot to explore in those seven pages, as some of the links lead you to others. Let me know if you have any difficulty, and I'll help.

leaf_lady's picture

(post #25656, reply #3 of 6)

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Visit Celestial Seasonings website - They have a cookbook with that kind of recipes, but I haven't looked for it there. They are at www.celestialseasonings.com

Chiffonade_'s picture

(post #25656, reply #4 of 6)

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Wow...will beat a path to the Celestial Seasonings website - I love that stuff...right after I pass this on from
i Gourmet's Best Desserts.

c Herb Tea Granita

c Equipment needed: 2 metal Ice Cube Trays (without dividers)

c 3 cups cold water
c 3 Red Zinger Herb Tea bags or other Hibiscus-Flavored herb tea bags
c 2 mint Herb tea bags
c 1/2 cup Sugar
c 1 tsp. Fresh Lemon Juice or to taste
c 4 Mint Sprigs for Garnish

In a saucepan, bring the cold water to a boil, add the tea bags, and remove from the heat. Let the mixture steep, covered for 10 minutes. Remove the tea bags, squeezing as much liquid as possible into the tea, add the sugar and the lemon juice, and stir the mixture until the sugar is dissolved. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and let it stand, stirring occasionally, until cold. Divide the mixture between the ice cube trays or place in a shallow metal bowl and freeze it, stirring with a fork, every 30 minutes, for 2-3 hours, or until firm but not frozen hard. Divide the granita among chilled dessert dishes and garnish each with a mint sprig.

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i Alternatively, you may freeze this in an ice cream freezer till slushy.

aussiechef's picture

(post #25656, reply #5 of 6)

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Only use for those godawful flavoured teas that Californians have an inordinate fondness for is smoking poultry. Tea smoked chicken or duck uses up quite a bit.

jacki's picture

(post #25656, reply #6 of 6)

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My favorite use for herbal teas is to mix up some homemade "Snapple" : 6 teabags to a gallon of water (lemon zinger, peach passion & berry zinger are favorites). Let steep in the fridge, add to 1 gallon of plain applejuice. The kids I cook for love this, and it's thirst-quenching without a lot of sugar.