Recipes fit for a king – but easy enough to be made by any “commoner”! Email us yours!
The Royal Review
Shop….. Chat….. Learn…. Grow….
-
Who's Who?
-
Queen Jo
-
Prince Stephen
-
carmenonthebeach
- No posts
-
buttercreamduchess
-
Recipes fit for a king – but easy enough to be made by any “commoner”! Email us yours!
Queen Jo
Prince Stephen
carmenonthebeach
buttercreamduchess
How to make a Good Cup of Tea
You can either heat water for tea using a tea kettle on the stove or a mug in the microwave. You can use a tea bag or loose tea in an infuser (available at most coffee and gourmet shops).
Things You’ll need:
* Tea bag of any type that piques your interest
* Kettle or water heater
* Tea cup or mug
* Tea pot (optional)
* Electricity or direct heat source ( e.g. fire, gas or electric hob)
* Water
Steps:
1. Fill the kettle with cool, fresh water. If you have a filter use the water from there.
2. Turn the kettle on to boil the water.
3. Place tea bag (or loose tea in an infuser) in each cup or two in a teapot
4. Pour the boiling water fronm the kettle into the cups or teapot
5. Wait 2-3 minutes or maybe even 4-6 for the tea to brew, depending on the kind of tea you are using. After 3 minutes most teas become too tannic. Try and keep it hot for this time by keeping the lid on or using a little plate on top of a cup
6. Now pour the tea from the tea pot into a cup. If you brewed your tea in a cup, simply drink and enjoy!
7. If desired, add a sweatener and/or flavoring to the cup or teapot. You can use sugar, honey, and lemon, amoung many other variations
8. Add milk or half-and-half if you so desire. Adding it before the tea is done brewing will cause it to cool prematurely
Tips:
* Familiarize yourself with the type of tea you are making as some teas may require that for best results one uses water that is less than boiling hot for brewing, a particular water to tea ratio (especially when using powered teas like match) and/or certain brewing time
* Try varying the time that you allow the tea to steep, before you add the milk
* If you’re making green tea, don’t steep it for more that a minute of two. After a while it ferments and begins to get bitter
* If you don’t have and electric kettle and are using a microwave to boil water. it should take about 1-2 minutes on full power to reach boiling point
* You can also heat water on the stove using a pan or a old-fashioned tea kettle on the stove, it should make a high pitched squealing noise when the water is boiling
* By pouring the tea on top of the teabags fairly slow. most of the water will run through the bag. Reducing the time needed to brew
* If you prefer tea warm rather than hot, make the tea using boling water and let it cool. Using warm water will make a very weak tea
* Putting the tea in the water before you boil it will produce stewed tea. it’s a very strong tea usually drunk with a lot of sugar. It’s not to everyone’s taste.
* Using tea bags gives you a lot of opportunities of changing its taste: If you have an espresso machine, try putting the tea bag in the espresso mental cup. Tea pours through the tea bag instantly (there’s no need to wait)
* If you can handle the tea bag by its string you can shake it inside the cup of hot water during some minutes. And the tea is going to taste stronger or with a little more of ‘aroma’
* If you prefer using tea leaves, the taste achieved patiently might be infinite: Try combining different leaves or similar tastes, buying different brands or quality, ( many famous English teas brands names are the surname of the families that used to make the mixing)
* Grannies used to keep apple skins inside tea leaves wooden boxes for some months until the tea tasted like apples. Then when poured try adding some cinnamon
* When brewing leaves instead of a bag, try boiling the water in a kettle, then pouring the water over tea leaves in a teapot. The teapot should then be drained and refilled with boiling water, effectively brewing the tea twice. This method of only drinking the second batch is a traditional Eastern method, and is used to make sure that any impurities are washed from the leaves
Warnings:
* Mixing milk and lemon in your tea can cause the milk to curdle
* Don’t stew tea in an electric kettle
Enjoy your delicious cup of tea!!
An All Tea Menu:
Hors d’oeuvre: Tea Marbled Eggs
3 cups water
8 small eggs (or 24 quail eggs)
4 tea bags of black tea or 2tbs. of loose-leaf black tea, e.g. Keemun
1 tbs. kosher salt
Cover the eggs in a pot with cold water and bring to a boil, simmer for 10-12 minutes. Remove eggs with slotted spoon, reserving the water. Place eggs in cold water to cool and, when they’re comfortable enough to handle, gently tap the eggs all over with the back to a teaspoon to make cracks. Add tea leaves to the reserved water and then place the eggs back in gently and add the salt. Simmer covered for an hour. Take the pot off the stove and leave the eggs in tea water to soak for 30 more minutes. Remove eggs and allow them to cool before removing the shells. The eggs will then have a cobweb of brown lines not unlike those found on fine marble. Halve them and sprinkle with paprika and minced parsley for added color. If using smaller eggs, no garnish is necessary.
Entree: Tea-Smoked Chicken
This recipe calls for chickem wings, but 3-4 lbs. of thighs work as well.
16 chicken wings
3 cloves of garlic, chopped
1 tbs. grated fresh peeled ginger root
1 tbs. honey
3/4 c. low-sodium soy sauce
1/2 c. cream sherry
3/4 c. brown suger
1 c. loose-leaf Lapsang Souchong tea
Sesame seeds as garnish
Cut wing tip off drumstick end of wing and slice through the wings. Wash and pat dry. In a blender place chopped garlic, grated ginger root, honey, soy sauce and sherry and process only 20 seconds. Pour marinade into a 9″ x 13″ baking pan and coat the chicken wings. Cover pan and refrigerate at least two hours, rotating wings at least one time. Line a heavy cast iron or steel roasting pan with heavy- duty aluminum foil and sprinkle the sugar and tea on the foil. Place a cake or wire rack in the skillet, and arrange the chicken wings on top. Cover with lid or more aluminum foil and turn burner onto high, cooking chicken for 30 minutes. Resist the urge to lift off the pan, and keep chicken covered for 20 more minutes. To make their appearance browned or crisper, coat with a little sesame oil and put in a preheated 450- degree oven for about five minutes. Serve with sprinkled sesame seeds atop. Great with peanut or mustard sauce.
Side Dish: Green Beans with Garlic and Tea
1 lbs. fresh green beans, trimmed
2 cloves of garlic, minced
2 tbs. Keemun tea leaves, brewed in two cups of spring water
Steam green beans in water. While beans are steaming, saute’ minced garlic in one tsp. of canola oil until opaque. Add brewed tea and simmer with garlic for a few minutes. Remove beans from steamer and put in a large bowl. Pour tea marinade over drained beans. Garnish with toasted almons slices, as desired. Serve immediately.
Side Dish: Wild Rice with Tea
This recipe is from Cordon-Blu- trained chef Nat Litt, owner of the The House Of Tea in Philadelphia.
1 tsp. good quality oolong or black tea leaves
1/2 chopped tomato
1 tsp. each: chopped red, yellow and green bell peppers
1 tsp. chopped onion
1/2 chopped onion
1 tsp. thyme
1 bay leaf
1 tbs. butter
2 cups wild rice
4 cups chicken stock
2 oz. demi-glaze ( concentrated chicken stock), optional. If eliminated, use additional chicken stock.
Sweat tomato, peppers and onion in butter until tender. Add wild rice, tea leaves, spices and chicken stock to cover. Add demi- glaze. Bake in covered dish in 350-degree oven for 45 minuted. Remove bay leaf, fluff and serve.
Dessert: Orange Pekoe & Grand Mariner- Souffle’
This recipe is from Pastry Chef Alan Gontowski of the Four Seasons San Francisco, created in honor of Samuel Twining(Officer of the Order of the British Empire), using Twinings Orange Pekoe, he serves this souffle’ in molded chocolate tea cups, made in cupcake tins with handles of rolled chocolate attached. it is just as attractive and delicious made in individual ramekins.
1/2 cup water
2 tbs. Grand Marnier
1/2 cup heavy cream
10 tbs. granulated sugar
3 eggs, separated
2 Twinings Orange Pekoe tea bags
Whip heavy cream with 2 tbs. sugar and refrigerate. Separate eggs and add 4 tbs. of sugar to the yolks and whip until thickened and light yellow in color. Set aside. Whip egg whites to a light foam and slowly add the remaining 4 tbs. of sugar, whipping until stiff peaks are formed. Heat water and steep tea bags, and leave to brew for four minutes. Squeeze bags to draw out all the flavorful liquor of the brewed tea. Place tea on the stove and bring to a boil; simmer at medium heat uncovered until reduced two -thirds. Remove from heat and cool. Place yolk mixture in a double boiler with tea liquid and temper over warm water until the tea liquid reaches a ribbon stage. Pour into a large mixing bowl and fold in egg whites, then fold in chilled cream. Add Grand Marnier and pour entire mixture into a souffle’ mold, ramekins or chocolate cups. refrigerate.
Enjoy this “Tea Dinner party”
The Menu for your Easter Party:
Bunny Sandwiches
You will need:
A bunny shapes cookie cutter, bread, honey mustard, ham and shredded lettuce.
Make it:
Cut crust off bread. On the top piece, press the blunt side of a bunny cookie cutter into bread, then toast. Make sandwiches by spreading honey mustard on the bottom slice and layer with ham and shredded lettuce.
Teacup Cupcakes:
You will need:
12 Tbs. salted butter. room temperature
1 1/2 cups sugar
4 large eggs
1 tsp. vanilla extract
4 Tbs. melted white chocolate
3 cups all purpose flour
1 1/2 tsp. baking soda
1 cup milk
2 cups white frosting, divided
Food coloring
1/2 cup coconut flakes
Make it:
1. Preheat oven to 350F. Butter and flour inside eight oven-safe teacups; place on a baking tray. Cream the butter and sugar until fluffy. Add eggs, one at a time, while you continue to stir. Add vanilla, white chocolate, four, baking powder, and milk; stir after each.
2. Divide batter evenly among the teacups until about 2/3 full. Bake until tops spring back when you touch them, about 20 minutes; cool on a wire rack. Meanwhile, divide frosting into four 1/2 cup portions. Add food coloring, one drop at a time, to create pastel shades. frost cakes and sprinkle with coconut flakes. Makes 8.
Pink Drink
You will need:
20 mini marshmallows, halved
5 cups strawberries, hulled and cur in half
2 cups low fat vanilla yogurt
1 cup ice cubes
Make it:
1. Divide mini marshmallows halves among four drink glasses, sticking cut side against insides, set aside.
2. Place strawberries, yogurt, and ice cubes in a blender, mix until smooth. Pour into prepared glasses. Serves 4
These recipies are perfect for little fingers and are fun to make. Little girls love to dress up an play pretend. Get some hats and gloves. Have a grand “Tea Party.” This idea is great for a play date!! At the Queens Treasures we love tea parties. We sell an assortment of tea sets for dolls, children and even adults. We also sell cookie cutters in the shapes of teapots and spoons. Perfect for the recipies below!!!
Cucumber Sandwiches:
You will need
1 medium size cucumber
A few slices of soft bread
Softened butter or margarine
1 Tablespoon mayonnaise
Salt and pepper
What you have to do
1. Peel the cucumber and cut into small pieces.
2. Use a cookie cutter to cut out shapes of the bread slices inside the crust.
3. Spread a thin layer if butter or mayonnaise on top of the cut out shapes.
4. Place a few slices of cucumber between bread slices.
5. Lightly sprinkle with salt and pepper.
Tea Cookies:
You will need
1 cup all-purpose flour
1/2 cup sugar
1-2 drops vanilla
1 egg
1/4 cup soft butter
1-2 drops almond extract
Pinch of salt
What you have to do:
1. Sift flour with salt.
2. In a large bowl, beat the sugar and butter until light and fluffy.
3. Add egg, beat well, then add vanilla and almond extract.
4. Lower mixer speed and beat in flour mixture, a small amount at a time.
5. Roll dough to 1/8″ thickness and cut out cookies. Place on a lightly greased baking sheet.
6. Bake for 10-15 minutes in a 350-degree oven. Cool cookies on a wire rack. You can decorate with icing of your choice.
HAVE FUN- TEA PARTY ON!!
Crumpets
What could be better with tea? Crumpets are delicious pancake-like treats that melt in your mouth! Recipe makes about 24
2 cups unbleached flour
¾ cup sugar
3 eggs
3 tsp baking powder
1 cup milk
3 tbsp butter
Mix all ingredients with butter added last. Grease the bottom of a frying pan or griddle. Pour about ¼ cup of batter onto the griddle. Cook on one side until bubbles appear. Flip and cook on the other side until an even golden color is achieved. Serve warm with butter and jam.