Baking With Matcha

Matcha Blueberry Granola Bars
(Adapted from an original recipe by Modest Marce).

matcha-blueberry-granola-bars

INGREDIENTS

3 cups rolled oats

1/2 cup raw honey

1/2 cup coconut oil

1 teaspoon pure vanilla extract

1 tablespoon The Tea Smith Matcha

1 pinch of salt

1 pinch of cinnamon

3/4 cups almonds (roughly chopped or slivered)

1/2 cup dark chocolate, roughly chopped

1 cup fresh blueberries (can substitute 1/2 cup dried blueberries)

DIRECTIONS

Preheat oven to 350 degrees.

In a large mixing bowl toss oats with honey, oil, vanilla, matcha powder, salt & cinnamon until well coated.

Stir in almonds, white chocolate & fresh blueberries.

Line a 9-inch square baking dish with parchment paper & press oat mixture firmly into dish.

Bake for 30-40 minutes, until the oats have turned a slight golden brown.

Let cool completely before slicing into bars.

Chocolate Matcha Butter Cups
(Adapted from www.keepinitkind.com)

Matcha butter cups 2

INGREDIENTS

1/2 cup coconut butter, softened but not melted

5 tablespoons almond flour

3 tablespoons powdered xylitol (or powdered sugar)

1 teaspoon The Tea Smith Matcha

1 cup chopped dark chocolate

1 teaspoon coconut oil

For the Topping

1/8 teaspoon The Tea Smith Matcha

1/16 teaspoon sea salt

cacao nibs

DIRECTIONS

In a small bowl, mix together the coconut butter, almond flour, powdered xylitol (or powdered sugar), and matcha powder. Place in the refrigerator for 10 minutes.

While the matcha mixture is chilling, melt the chocolate. Place the chocolate in a glass bowl and place over a small pot of boiling water. Add the coconut oil and stir until melted and smooth. Remove from the heat.

Line a muffin tin with 8 muffin liners. Spoon 2 teaspoons of melted chocolate into a liner and use the back of the spoon to push the chocolate about 1/4 of the way up the side of the liner. Repeat with the rest of the liners.

Scoop 1 tablespoon of the matcha mixture into your hands and roll it into a ball. Place the ball into one of the liners and use your fingers to gently flatten it. Repeat until all cups have been filled.Top each cup with 1 tablespoon of melted chocolate and use your spoon to spread evenly over the matcha mixture, making sure that the chocolate meets the edge. If there is extra chocolate, divide it amongst the cups and smooth out.

In a small bowl, mix together the matcha powder and sea salt for the topping. Sprinkle the matcha salt mixture over the tops of the cups. Add a few cacao nibs to each, if desired. Place the muffin tin in the refrigerator and chill the cups until they are solid. Keep chilled until ready to serve. For a softer, chewier, piece, let it sit at room temperature for about 5 minutes before eating.

White Chocolate and Matcha Tea Marbled Cake
(Adapted from an original recipe by LaTatine Gourmande).
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INGREDIENTS

3 large eggs

6 1/3 oz all- purpose flour

2 3/4 oz white chocolate

4 1/4 oz butter

5 1/4 oz fine sugar

1 pinch of salt

1.5 tsp. The Tea Smith Matcha

1 tsp baking powder

DIRECTIONS

Preheat oven to 350 degrees.

Melt the butte.r

Place the chocolate in a bowl over a pot of simmering water and let simmer until the chocolate is melted.

In the bowl of a standing mixer, place the eggs with the sugar and beat until it is white in color- then remove.

Sift the flour with the baking powder and add it to the egg/sugar preparation, mixing manually with a whisk.

Then add the salt and butter and mix.

Divide the batter in 2/3 and 1/3. Add the melted chocolate to the 2/3 batter and the matcha tea to the 1/3 batter.

Grease a rectangular cake pan and add half of the chocolate batter.

Continue with the matcha tea batter and finish with the other half of the chocolate batter.

Take a fork and pass it through the different layers of batter.

Cook your cake for 50 minutes or until the blade of a knife comes out dry when inserted in the cake. Remove from oven and let cool for a few minutes before removing from pan.

The Tea Smith’s Cooking With Tea Contest Winners


Cucumber Lime Sorbet with Moroccan Mint Tea Simple Syrup


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Submitted by Tricia Chaves

• 1 Tbsp The Tea Smith Moroccan Mint Organic Green Tea

• 3/4 c granulated sugar

• 3/4 c water

• 2 c cucumber, peeled, seeded and coarsely chopped

• 1 lime juiced, seeds removed

• 2 T clear liquor (optional, for texture)

Make a simple syrup by combining tea, water and sugar in a saucepan on the stove top over medium heat, stirring constantly until the sugar dissolves without allowing the liquid to boil. Remove from heat and allow to cool, then strain into the blender. Peel, seed and coarsely chop cucumber. Add to a blender with liquor and lime juice, then blend on high until smooth. Distribute evenly into two metal loaf pans and put into the freezer, stirring with a spatula every hour until the mixture reaches your desired consistency. Typically, four hours. Serve within 24 hours or transfer into a covered container up to three months. Garnish as desired with grated lime peel, cucumber slice or mint leaf. This versatile sorbet makes a refreshing dessert, intermezzo – as a palate cleanser between courses, or even as a base for a frozen cocktail.


Spicy Peach and Pecan Sweet Tea Rice


Spicy Peach Pecan Tea Rice

Submitted by Mary Marlowe Leverette

• 2 cups prepared Tea Smith Peach Paradise Black Tea

• 1 tablespoon granulated sugar

• 1 cup uncooked long grain rice

• 1/2 teaspoon salt

• 2 tablespoons butter

• 1/2 cup chopped pecans

• 1 large jalapeno pepper, seeded and minced

• 1 large peeled and diced fresh peach

• 1 tablespoon chopped fresh chives

Prepare tea as directed and place in a 3-qt. saucepan. Bring to a boil and stir in rice and salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.

While rice is cooking, melt butter in a large skillet. Add pecans and saute 3 to 4 minutes, stirring often. Add minced jalapeno and saute for one minute. Stir in rice, diced peaches and chives. Toss to mix well and serve. Serves 4.


Spicy Orange Herbal Tilapia


Spicy Tea Coated Tilapia
Submitted by Mary Marlowe Leverette

 • 2 tablespoons Tea Smith’s Ginger & Sweet Orange Herbal Tea

• 1 teaspoon Chinese 5-spice powder

• 2 teaspoons dried thyme

• 1/8 teaspoon sea salt

• 4 5-ounce tilapia fillets

• 2 tablespoons olive oil

• 1 fresh lemon

• Chopped chives for garnish

Grind tea to a fine powder using a mortar and pestle or use an electric spice grinder. Place ground tea, 5-spice, thyme and salt in a shallow bowl. Mix well.

Pat fish dry with paper towel and gently coat each side with 1 tablespoon of the olive oil. Coat each tilapia fillet with about 1 teaspoon of tea mixture and let rest for 10 minutes.

Warm remaining oil in a sauté pan over medium heat. Place fillets in pan and cook for 3 to 4 minutes per side or until fish is opaque throughout. Place on serving dishes and squeeze fresh lemon juice on each fillet and garnish with chives. Serves 4.


Breakfast Peach Tea Smoothie

Submitted by Mary Marlowe Leverette

• 1 16 oz. package frozen peaches

• 4 cups brewed Tea Smith Peach Paradise Black Tea, chilled

Place ingredients in blender and process until smooth. Serve immediately. Serves 4.


Finest Lady Grey Ice Box Cookies


Lady Grey Cookies

Submitted by Mary Marlowe Leverette

 • 2 tablespoons Tea Smith’s Finest Lady Grey Black Tea

• 3/4 cup firmly packed brown sugar

• 8 ounces butter, softened

• 2 eggs

• 1 teaspoon vanilla

• 3 cups all purpose flour

• 1 1/2 teaspoons baking powder

• 3/4 teaspoon salt

• 3/4 cup granulated sugar

Grind tea to a fine powder using a mortar and pestle or use an electric spice grinder. Divide in half. Place half of the tea powder into a large measuring cup. Add brown sugar and mix together well. Place butter in the bowl of a stand mixer fitted with the paddle attachment. Add the brown sugar/tea mixture and beat until light and fluffy. Add eggs and vanilla and beat well. Add flour, baking powder and salt and mix well. Divide dough into three equal parts. Shape each into a roll about 1 1/2 inches in diameter. Wrap each roll in plastic wrap and refrigerate for at least 2 hours. (Cookie dough can be wrapped in aluminum foil and frozen at this point for up to 3 months.)

After dough is chilled, heat oven to 425 degrees F. Place granulated sugar and the remaining tea powder on a large piece of parchment paper or wax paper. Roll each cookie log in granulated sugar and tea and cut dough into 1/4 –inch slices. Place slices one inch apart on ungreased cookie sheets. Bake for 5 to 7 minutes or until light golden brown. Remove from cookie sheet to cooling rack immediately. Makes 7 dozen cookies.


Chai Caramel Almond Tartlet


Chai Caramel Almond Tartlet 1

Submitted by Hidemi Walsh

 Ingredients:

For Crust:

• 1/2 cup Corn flour

• 3/4 cup All-purpose flour

• 1 teaspoon Granulated sugar

• 4 tablespoons Unsalted Butter, cold and diced

• 1/3 cup Water

• 1 Large egg

For filling:

• 2/3 cup Whole almonds, roasted

• 4 tablespoons Dried cranberries

• 2 tablespoons Chai tea leaves

• 1 cup Unsweetened almond milk

• 1/2 cup Granulated sugar

• 2 tablespoons Unsalted butter

• 2 tablespoons Honey

• 1/8 teaspoon Salt

Directions:

  1. Butter and flour 4 tartlet pans (4-inch in diameter each). Preheat the oven to 350 degrees F.
  2. Make crust. In a food processor, pulse egg, cornmeal, flour and 1 teaspoon of granulated sugar until combined. Add water and 4 tablespoons of butter, pulse until dough holds together. Divide the dough into four and place the dough in each tartlet pan. Poke holes in bottom of the crust and place the pans on a baking sheet. When the oven is ready, put the baking sheet in the oven and bake for 15 minutes.
  3. Make filling. In a microwave safe cup, put almond milk and warm it up in a microwave (don’t boil). Take the cup out of the microwave and add chai tea leaves. Let stand 6-7 minutes. Then strain the almond milk tea into a saucepan. Add 1/2 cup of granulated sugar, 2 tablespoons of butter, honey and salt. Cook over medium heat stirring frequently. When the large bubbles start to appear, reduce heat to medium-low and keep cooking stirring frequently until slightly thickened (30-35 minutes). Then stir in almonds and cranberries, and keep cooking stirring frequently for another 4-5 minutes or until thickened.
  4. When the crusts has baked and cooled enough to handle, remove each crust from the tartlet pan. Put the filling into each crust equally and place the pans on the baking sheet. Bake in the oven (350 degrees F) for 12-15 minutes. 4 servings.

Berry Lavender Sorbet

Submitted by Alexie L. Herrmann

Ingredients:

• 2 Tbs. Lavender Spring Loose Leaf Tea

• 2 Tbs. Agave or Honey

• 1 Can (about 14 oz.) of Full Fat Coconut Milk

• ⅔ Cup Mixed Frozen Berries

• 3 Tbs. Frozen Aronia Berries

Method:

  1. Steep tea in 8 oz. boiling water for 5 minutes. Set aside to cool. (This can be done the night before or a few hours in advance and put in the fridge)
  2. Shake can of coconut milk well then open and add half of can to bowl. Add the cooled tea to bowl and put rest of coconut milk in fridge.
  3. Whisk or blend tea and coconut milk until well combined and smooth
  4. Pour mixture into ice tray and freeze overnight.
  5. Once frozen pop ice cubes into blender.
  6. Add frozen mixed berries, aronia berries, agave or honey, and the rest of the coconut milk.
  7. Blend on a low medium speed stopping often to scrape sides until all ingredients are well incorporated. Length of time depends on blender power and personal texture preference.
  8. Scrape into shallow dish (I used an 8×8 baking dish) and put into the freezer.
  9. Stir every 20 minutes until scoopable or preferred consistency.
  10. Scoop into personal dishes and garnish with fresh berries when available.

Preparation time: 20 MinutesTotal time:  Varies by blender and freezer quality but about 8 hoursServes: 4

Variations:

  • This also makes a great smoothie

Inspiration:

Being pregnant has increased two things for me. My cravings for sweet frozen foods and my anxiety. This recipe helps alleviate both! This is a bit healthier than ice cream in my opinion (especially with the antioxidants from the local aronia berries) so I can satisfy my craving without much guilt. I try to incorporate lavender into my life as much as possible to ease my anxiety often visiting local lavender farms or drinking lavender tea which does just the trick

Smoky Vegan Chili

Submitted by: Shelly J Schmidt

Ingredients:

• 4 Tsp. Lapsang Souchong Tea Leaves

• ⅓ cup (about 6 mushrooms) Dried Shiitake Mushrooms

• 2 Tbs. Olive Oil (can substitute vegetable oil)

• 1 Large Onion Diced

• 6 Garlic Cloves Minced or Pressed

• 1 Large Carrot Shredded

• 2 Jalapenos Seeded and Diced

• 2 15 oz. Cans of Diced Tomatoes

• 2 15 oz. Cans of Kidney Beans, Drained and Rinsed

• 1 15 oz. Can of Black Beans, Drained and Rinsed

• 2 Cups of Vegetable Stock

• 2 Tbs. Chili Powder

• 2 Tsp. Cumin

• 1 Bay Leaf

• Salt to Taste

Method:

  1. Use a tea bag or loose leaf tea basket to steep 2 Tsp. Lapsang Souchong in 6 oz. boiling water for 3 minutes. Set aside.
  2. Use a spice grinder or blender to grind the mushrooms and rest of dried tea leaves to a fine powder. Set aside.
  3. In a large pot over medium high heat add oil, onion, and pinch of salt. Cook until translucent.
  4. Add carrot and jalapenos. Sauté for 10 minutes
  5. Add minced garlic and sauté for 1 minute.
  6. Stir in dried mushroom tea mixture, chili powder, cumin, and pinch of salt. Cook for 1 minute.
  7. Add diced tomatoes with juices, kidney beans, black beans, vegetable stock, brewed tea, and bay leaf.
  8. Bring to a simmer and stir.
  9. Continue a gentle simmer, stirring occasionally for 30 minutes – 1 hour.
  10. Remove bay leaf and serve with your preferred garnishments.

(Suggested garnishes jalapenos, guacamole, cilantro, cheese, fresh Nebraska corn when available, and your favorite chips.) Preparation time: 30 minutes

Total time:  1 ½ -2  hours. Serves: 8

Variations:

  • This could also be cooked on low for a longer time to enhance flavor
  • Works well in the crockpot as well

Inspiration:

  • After my daughter became vegan I had to rethink my chili recipe. She discovered the Lapsang Souchong tea at the Tea Smith and it quickly became one of her favorites. At her suggestion we added this tea along with the dried mushrooms to my basic vegan chili recipe. The mixture adds a deep umami flavor to replace the typical meat flavor of chili. I made this for my vegan daughter who loves spicy food, tea, and campfires.


Smoky Vegan Cornbread

Submitted by: Bud Schmidt

Ingredients:

• 3 Tsp. Lapsang Souchong Tea Leaves

• 1 cup whole wheat flour

• 1 ½ corn meal

• 2 Tsp. baking powder

• ¼ cup fresh cut Nebraska corn (in season) or frozen

• 2 Tbs. maple syrup

• 1 ½ cup tea made with Lapsang Souchong

• 2 Tbs. Olive Oil (can substitute vegetable oil)

Method:

  1. Use a tea bag or loose leaf tea basket to steep 3 Tsp. Lapsang Souchong in 12 oz. boiling water for 3 minutes. Set aside.
  2. Preheat oven to 400 F.
  3. Grease loaf pan
  4. Mix all dry ingredients in one bowl
  5. Mix all wet ingredients in another bowl
  6. Fold the wet ingredients into the dry, stir until moist
  7. Put into loaf pan, cook for 40 minutes or until toothpick comes out dry
  8. Remove from oven and serve with your preferred garnishments

Preparation time: 15 minutesTotal time:  45-60 minutesServes: 6 people or me alone

Variations:

  • Instead of corn you could add chopped home grown jalapenos

Inspiration:

  • After my daughter became vegan I had to rethink all the things I ate. I needed to make things that she and I could eat together. She discovered the Lapsang Souchong tea at the Tea Smith and it quickly became one of her favorites. I noticed the smoky aroma and thought that might be a nice addition to cornbread. She and I both enjoy cornbread very much. It is a great addition to chili or soup.

A Taste of Ireland: Brown Soda Bread

 

Try this hearty Irish-style soda bread alongside a strong brew of Irish Breakfast tea.  Don’t forget to add a healthy dose of cream to your tea as you enjoy it with a warm slice of fresh-made bread.  This recipe is comes from the Crabtree & Evelyn Cook Book.

36373650_ml2 cups all-purpose flour

1 3/4 cups whole-wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

4 tablespoons unsalted butter, cut into pieces

2 cups buttermilk (see Note)

3/4 cup raisins or currants (optional)

Preheat oven to 375 degrees F.

Combine all-purpose and whole-wheat flours, baking soda, baking powder, and salt in a food processor and pulse with on/off motions to mix. Add butter and process for 15 seconds, or until a wet but manageable dough forms. [Or simply stir dry ingredients and cut cold butter in well.] Add raisins or currants if desired.

Turn dough out onto a well-floured board and shape lightly into an 8-inch round.  Cut a deep cross in the center of the loaf. Bake on a buttered cookie sheet in the center of the oven for 1 hour, or until the loaf sounds hollow when thumped lightly on the bottom.  Turn out onto a wire rack and let cool.

Serve warm in thick slices or cold and thinly sliced.

–Makes 10 to 12 thick slices–

Note:  If buttermilk is not available, in a bowl combine 2 tablespoons vinegar with 2 cups milk.

Pumpkin Chocolate Chip Bread

October. The weather is turning cooler and the leaves are starting to turn beautiful shades of orange and red. One of my favorite things to do is sit out on my deck with a cup of hot tea. This is also a great time of year to experiment with the abundance of delicious fall flavors. Even if you’re not an avid tea-drinker, I highly suggest that you get into the spirit of the season and give one a try. And my favorite pairing with tea this time of year is Pumpkin Chocolate Chip bread. Although I wouldn’t classify this as a low fat recipe, a little indulgence during the season is always a treat! Enjoy!

Pumpkin Chocolate Chip Bread

Ingredients:

  • 3 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 ½ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 cup semi-sweet chocolate chips (I use milk chocolate chips)

Directions:

Preheat oven to 350 degrees. Grease and flour three 9 x 5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, baking soda, and salt. Fold in chocolate chips. Fill pans ½ to ¾ full. Bake for one hour or until an inserted knife comes out clean. Cool on wire racks before removing from pans.

Peaches, Peaches, Peaches!

‘Tis the season to be wowed by fresh fruits and vegetables!  We want to help you savor this season for all it’s worth. For sweetness and flavor, fresh peaches just can’t be beat. Some days are perfect for iced tea, while others are perfect for baking. We’ve got ideas for enjoying those fresh peaches either way.

Easy Peach Tea Recipe

Peach Syrup:

To Make:

Bring syrup ingredients to a boil. Then reduce heat to medium. Crush peach slices as you stir to dissolve sugar. Turn off heat, cover and let sit for 30 minutes. Boil water and then add tea. Let tea steep for 5 minutes. Remove tea bags and refrigerate. Next, strain the syrup through a fine strainer, and add syrup to tea. Serve over ice.

(Recipe adapted from www.passionforsavings.com)

Quick and Easy Peach Pie

While that buttery, flaky crust can be the best part about eating pie, this fresh-peach recipe is good without the hassle of rolling and cutting out a crust.

Ingredients:

  • 1 stick butter
  • 3-4 sliced fresh peaches
  • 1 cup milk
  • 1 cup sugar
  • 1 cup flour

To Make:

Melt butter in casserole dish in oven. Mix all other ingredients except peaches. Put peaches over melted butter. Add mixture. Bake it at 350 degrees for 45 minutes or until done.

(Recipe adapted from www.cooks.com)

Enjoy those fresh peaches while you can!