Cooking to a Tea Recipes that are steeped in flavor (Family Features) Tea has been enjoyed as a beverage for thousands of years. But more recently, tea has worked its way into the kitchen as a favorite ingredient of chefs, bakers and even mixologists. Sweet and grassy, light and fruity, smoky and complex - teas have a wide variety of flavor notes that complement many foods and give them a unique twist. In these recipes, Lauren Keating, the blogger behind www.Healthy-Delicious.com, has spiced up salmon by smoking it with Chai and Wild Sweet Orange teas, and pairing it with an aromatic vegetable gratin dish made with Earl Grey. And master mixologist Lucy Brennan, author of "Hip Sips: Modern Cocktails to Raise Your Spirits" and owner of Portland, Ore., based restaurant and lounge, mint/820, shows how Tazo Passion tea is the perfect ingredient to round out this Passionate Sunset cocktail. The wide selection of blends available from tea brands such as Tazo Tea,which sources tea and botanicals from more than 29 countries around the world, makes it easy to add new flavor twists to food and drink recipes. Here are some tips for enjoying tea as a drink and a recipe ingredient:
Setting the table with tea:
Zucchini and Summer Squash Gratin Ingredients * 2 bags Earl Grey tea * 1 1/2 tablespoons olive oil, divided * 1 onion, thinly sliced * 2 cloves garlic, minced * 1 tablespoon fresh thyme * 1 zucchini, cut into 1/4-inch rounds * 1 summer squash, cut into 1/4-inch rounds * 2 Roma (plum) tomatoes, sliced * 1 tablespoon herbs de Provence * 1/2 cup grated Parmesan cheese * 1/4 cup panko bread crumbs Preparation 1. Preheat oven to 375°F. 2. Bring 1/2 cup water to a boil. Remove from heat and add tea bags. Let steep for 5 minutes. Squeeze bags to release any liquid that has accumulated inside of them, then discard. 3. While tea is steeping, heat 1 tablespoon olive oil in a medium skillet set over medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until golden brown and very soft. Add tea to onions and bring to a simmer. Cook until liquid has evaporated - about 5 minutes. Stir in thyme. Spread onions in bottom of a medium casserole dish. 4. Begin to layer squash and tomato in the pan, letting them overlap slightly (one row zucchini, one row summer squash, and one row tomato). Sprinkle with a little bit of the herbs de Provence and about 1/3 of the cheese. 5. Make a second layer of vegetables, using the same technique as the first layer but mixing up the order of the rows so that you don't have two layers of the same vegetable stacked right on top of each other. Add more herbs and cheese. Make one final vegetable layer. 6. Top with the rest of the herbs de Provence and cheese. Sprinkle a thin layer of panko bread crumbs over top and drizzle with remaining 1/2 tablespoon olive oil. 7. Bake for 60 minutes. Let rest for 10 minutes before serving. Serves 4 Notes, Tips & Suggestions Recipe courtesy of Lauren Keating, www.Healthy-Delicious.com Preparation and Cooking Time: 25 min Bake Time: 60 min Standing Time: 10 min |
Tea-Smoked Salmon with Honey and Lavender Glaze Recipe Ingredients
Preparation Serves 2 Notes, Tips & Suggestions  The Passionate Sunset Recipe Ingredients Recipe courtesy of Lucy Brennan, owner of mint/820 and author of "Hip Sips" Tazo Tazo Be Well Tea Basket 
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