Plums Poached In Earl Grey Tea Food

PLUMS POACHED IN EARL GREY TEA

Steps:

• Pour the 6 cups of water into a large saucepan and bring it to a rolling boil. Remove from heat.
• Add the tea bags, cover and steep for 10 minutes.
• Remove the tea bags, place the pan back over high heat and bring back to a boil.
• Stir in sugar and lemon juice. Stir until the sugar is dissolved.
• Reduce the heat to medium low. The liquid should just be simmering, add the plums and poach until tender. The amount of time will vary from 1 minute to longer depending on the size and ripeness of the fruit.
• Remove the plums from the liquid and set aside to cool.
• Continue to simmer the liquid until it is the consistency of a light syrup.
• To serve:.
• Place the plums into small dessert bowls and ladle some of the poaching liquid.

TEA TODDY

Steps:

• Make tea, steep.
• Measure 3/4 cup tea pour in mug.
• Add baileys and a splash of whisky.
• Enjoy!

EARL GREY TEA COOKIES

Steps:

• In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
• Preheat oven to 375 degrees F.
• Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

EARL GREY TEA MUFFINS

Steps:

• Heat the milk in over medium heat in a small saucepan until small bubbles form around the pan's rim- do not boil.
• Remove from heat, stir in tea leaves or submerge the teabags in the warm milk. Cover and set aside for 45 minutes to steep.
• Preheat oven to 400*F and prepare muffin pans.
• Combine all-purpose flour, oat flour, sugar, baking soda, baking powder, and salt in a medium bowl until well mixed. Set aside.
• In a large bowl, lightly beat the egg with a whisk, then whisk in the melted butter, yogurt, and honey until blended. If using loose tea, strain the milk into the bowl, using a fine-mesh strainer. If using tea bags, discard them, then pour the milk into the egg mixture. Stir well with a wooden spoon until smooth.
• Add the flour mixture and stir until moistened.
• Fill the prepared tins 3/4 full and bake for 25 minutes or until muffins are lightly brown, with rounded, cracked tops.
• Cool the pan on a wire rack for 10 minutes, then remove the muffins and let them cool another 5 minutes.

EARL GREY TEA COOKIES

Steps:

• Preheat oven to 375°F
• Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
• Add vanilla, water, and butter; pulse together until a dough is formed.
• Divide the dough in half, placing each half on a sheet of plastic wrap.
• Roll each half into a 12-inch log.
• Wrap and chill for 30 minutes.
• Slice each log into 1/3 inch thick pieces.
• Place on baking sheets lined with parchment paper or foil, 2 inches apart.
• Bake until the edges are just brown, about 12 minutes.
• Let cool on sheets for 5 minutes, then transfer to wire racks.

DOUBLE BERGAMOT EARL GREY TEA CAKE

Steps:

• Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
• In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
• To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.

EASY FRUIT LOAF

Steps:

• Heat the oven to 180 degrees centigrade or 160 degrees for a fan assisted oven.
• Line a 9 x 4 inch loaf tin with baking paper.
• Put all the fruit into a pan and pur the tea over it. Put over a low heat and bring to a simmer, and let it simmer away gently for an hour. Add more tea or water if it looks like drying out too much. The liquid should be totally absorbed after an hour.
• Beat the margarine and sugar together until light and fluffy.
• Then beat in the eggs.
• sift the flour and mixed spice onto the mixtyre and fold inches.
• Add the steeped fruit and mix it iin well.
• Spoon the mixture into the loaf tin and bake for 1 hour, or until a skewer pushed into the middle comes out clean.
• cool in the tin for 10 minutes then remove from the tin and cool on a wire rack.

EARL GREY APPLESAUCE

Steps:

• Pour 1/3 cup boiling water over teabag in small cup and let steep for 10 minutes.
• Meanwhile, peel, core, and wedge apples.
• Combine apples and tea in a medium saucepan, discarding bag.
• Split vanilla bean pod and scrape seeds into pan.
• Add bean pod.
• Cover and simmer 10 minutes, stirring a few times.
• Add prunes and lemon zest and cook at a moderate simmer for 10 to 20 minutes, stirring occasionally.
• (Remove from heat when apples are starting to break up and are soft enough to be mashed.) Remove vanilla bean.
• Mash apples with potato masher to whatever consistency you prefer.
• Stir in sugar, cloves, and lemon juice, if desired, stirring until sugar is dissolved.
• Serve at any temperature desired.

OVEN ROASTED EARL GREY TEA, LEMON & ROSEMARY BRINED TURKEY

Steps:

• Bring 6 1/2 quarts water to a boil. Remove from heat and add tea, lemon peel and rosemary. Cover and let steep for 20 minutes. If using tea bags, remove them. If using bulk tea, remove lemon peel and rosemary, set aside and strain the mixture and discard the tea leaves. Pour the mixture back in the pot and stir in salt, sugar and the set-aside lemon peel and rosemary. Stir until salt and sugar are dissolved. Stir in the ice, cool to below 50 degrees F. Line a large pot with two 30-gallon plastic garbage bags, one inside the other. Place turkey in the bag-lined pot, breast-side down. Pour brine over turkey; press to submerge. Twist off bags to eliminate air pockets and tie. Refrigerate turkey in brine for 2 days (48 hours).
• Drain turkey, discard brine. Pat turkey dry. Stuff cavity with rosemary, punctured lemons, celery and onion. Fold wing tips under; tie legs. Rub olive oil all over the turkey.
• Place oven rack in the lowest third of the oven and preheat to 350 degrees F. Place turkey on a rack in large roasting pan. Place bird in oven and roast for 2 hours, then baste with 1/2 cup broth.
• Continue to roast until turkey is brown and thermometer inserted into the thickest part of the thigh registers 165 degrees F. Basting frequently with the remaining 1 1/2 cups broth and pan juices. Cover loosely with foil if browning too quickly. Transfer turkey to a large platter or carving board. Tent loosely with foil. Let stand at least 30 minutes or up to 45 minutes prior to carving.