Cooking with Tea
Tea isn’t just a drink. It can also be an ingredient in food or in other drinks. You can make rubs, sauces, glazes, bread, cookies, and much more using the right tea.
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Quick and Easy Peppermint Matcha Fudge
My wife, Kathy, decided that since it was almost Christmas, we should have a special treat. We have a brand-new peppermint matcha at the shop, so she decided to do a quick and easy matcha fudge. It’s a white chocolate bakeless recipe; Kathy calls it “cheater” fudge.
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Masala Chai Molasses Cookies
Sometimes when you’re cooking with tea, the objective is to be subtle. In this case, it’s not. Kathy wanted to add ginger to her molasses cookie recipe, and it takes something strong to stand up to all of the flavor in these cookies. She selected a strong masala chai.
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Tea and Beer
I’m a fan of beer. I even took a seminar at World Tea Expo about pairing tea and beer, looking for common flavor characteristics in different styles of the two beverages. A conversation with fellow tea blogger Robert Godden, however, got me thinking about the possibility of actually combining them.
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Cooking With Rooibos: African Rooibos Hummus
Hummus is currently thought of as a Middle Eastern dish. Lebanon is pushing the European Commission to declare hummus a uniquely Lebanese food. In Israel, hummus is a staple. You can find it anywhere in Turkey or Palestine. But that’s not where the dish originated.
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Quick and Easy Masala Chai Rice
Sometimes you want to add flavor to a dish without doing something complicated. A perfect example is plain white or brown rice. Here’s a nice trick, especially if you’re cooking Indian food.
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Meatballs in Lapsang Souchong Cream Sauce
I’ve written about cooking with lapsang souchong here before, but we decided to try something new for the Chamber of Commerce party at the bookstore/tea bar last month (the same one where we served the Hipster Hummus and the Orange Spice Carrot Cake Muffins). If you’re not familiar with lapsang souchong tea, it’s a Chinese […]
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Orange Spice Carrot Cake Muffins
As promised, here’s the second recipe from our recent Chamber of Commerce party. Our food theme was cooking with tea, and this was a variant of a recipe that Bigelow Tea originally published. Obviously, we substituted teas that we sell at our Tea Bar for what they originally suggested. In the muffins themselves, Kathy used […]
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Hipster Hummus
Tonight, my store (Red Lodge Books & Tea Bar) hosted a Red Lodge Chamber of Commerce mixer event. My wife, Kathy, and I decided that we’d make all of the appetizers with tea. I cook with tea quite a bit, but most of the time I use tea in entrees and side dishes, not appetizers […]
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Spicing up couscous
I have played around quite a bit with tea as a flavoring for vegetables, rice, fish, and other dishes. A few months ago, I was trying to decide on a good tea combo for adding some extra flavor to couscous. Most of the time, I use actual tea (made from the Camellia sinensis plant). Late one […]
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Cooking with Lapsang Souchong
Lapsang souchong is a fascinating tea. People either love it or hate it. I’ve been winning some converts for it, though, by recommending a use other than drinking it: cooking with it. Give this salmon souchong recipe a try and you, too, may be a smoked tea convert.
Tea With Gary 