Ingredients:
25 cups of water
Teaspoon of cinnamon
1/4 Teaspoon of cloves
5 bags orange pekoe tea bags
Juice of 6 oranges
Juice of 3 lemons
1-1/2 pounds sugar
In large, large pot or urn, bring to boil 25 cups of water. Tie
the spices up in a little cheesecloth tied with a string.
Add the spice bag. Now, add the tea and let steep for 3
minutes. Remove the tea bags and add the juice of the oranges,
lemons and add sugar. Mix well. Serve hot in a punch bowl..
Whatever you do, do not cook this in an aluminum pot-be sure to use
stainless steel.
Breakfast, Lunch, Tea: The Many Little Meals
of Rose Bakery In BREAKFAST, LUNCH, TEA simplicity is indeed the golden
rule, from the
recipes and techniques to the structure of the cookbook itself. The
book begins with a chapter on techniques and ingredients, with thoughts
and advice on such matters as peeling, oven temperatures, and moisture,
and descriptions and tips for such ingredients as olive oil, butter,
vanilla, and marigold. Then Carrarini moves straight into Breakfast,
providing dozens of simple and delicious recipes, including Fresh Mixed
Fruit Salad, Lime Grapefruit and Ginger Juice, Honey Granola,
Traditional Porridge, Perfect Scrambled Eggs, Ricotta Pancakes, and
Blueberry Scones. Lunch begins with numerous soups, salads, pastries,
and risottos, and then provides main courses that range from Asparagus
and Almond Salad with Chicken to Braised Lamb Shank with Cumin,
Aubergine and Chickpeas. Click Here for More Information! Click
here to order this great Tea!
