Smoking is an ancient food preservation technique prized now more for the flavors imparted by the smoke during the cooking process then the actual preservation of the food. Tea sommelier and author Cynthia Gold shares new recipes for smoked pork loin, smoked quail, smoked salmon, even a smoked cocktail.
This lightly cured and smoked Salmon can be used as shown here for a first course, or with different accompaniments as a main course.
Since they cook fairly quickly, plan to grill these wings as the last item you are serving and then keep the tea cocktails, beers, and iced tea flowing!
In this seductive variation of a classic margarita, the tea powder adds an exotic flavor, rich color, and mysterious opacity to the cocktail. A pinch of dried red pepper flakes makes it more seductive.
Tea is a flexible botanical that belongs behind the bar and can inspire a mixologist from many directions. The role of tea continuously evolved in Modern craft cocktails.
This wonderful cocktail was created by Marzi Pecen for a Tea Cocktail event that she was leading. She noted that even non-gin drinkers enjoyed it!
Lucy’s Fried Chicken, a cherished Texas restaurant chain offers a variation on the Southern specialty Chess Pie made with tea. What could be more perfect to serve at any barbecue?
As the weather warms and you fire up your grills, it is second nature to reach for an iced tea or Tea Sangria, but tea isn’t just great accompanying grilled food, it can play a role within that food as well. Consider Matcha and White Bean Dip, or upgrading your S’mores!
Ghee is a style of clarified butter used in Indian cuisine. Milk proteins are browned during the process giving it a wonderful nuttiness. The addition of tea leaves during this step can add further depth to the flavors and perhaps this would then be Ghea?