1/2 tsp. sesame oil
3/4 lb. skinless, boneless chicken breasts, cut into thin strips
1/2 lb. soba noodles
3 cups brewed green tea
1/4 lb. snow peas, cut into thin strips
1 medium leek, thinly sliced2 Tbsp. umeboshi vinegar
2 Tbsp. chopped cilantro
Combine soy sauce, rice wine, ginger, and sesame oil in a medium bowl. Add chicken strips, tossing to coat, and let marinate for 10 minutes. Meanwhile, cook noodles in boiling, salted water in a large saucepan for 10 minutes. Drain, transfer to bowl containing chicken mixture and cover. Using the same saucepan, bring the tea to a simmer. Add the chicken mixture, snow peas, and leek and cook over low heat until the chicken is just cooked through, about 3 minutes. Stir in vinegar and cilantro and ladle into bowls. Yields 4 servings.
4 very thin slices honey-oat bread
1 Tbsp. butter
1 ripe pear, halved and thinly sliced
Lemon juice
2 Tbsp. crumbled Stilton cheese (about 1/2 oz.)
Spread each bread slice with softened butter. Sprinkle pear slices with lemon juice. Place 1/2 of the pear slices in a single layer on one slice of bread. Top with half of the crumbled cheese and the second bread slice. Make a second sandwich the same way. Slice off crusts. Cut each into 4 finger-sized sandwiches. Yields 8 tea sandwiches.
1/4 cup butter
1 cup flour
3 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
2 beaten eggs
1/2 cup cream
Sift flour, then add baking powder and salt and cut butter into dry mixture. Combine eggs and cream and add to dry mixture. Pat to 3/4-inch thick. Cut in squares or triangles, sprinkle with sugar and bake at 375 degrees until lightly brown, about 20 minutes. Serve hot with jam or preserves.
3 large lemons
5 eggs
1 cup granulated sugar
8 Tbsp. unsalted butter
Grate the lemon rind and set aside. Squeeze the juice and put into a blender or food processor. Add remaining ingredients and process until smooth. Pour the mixture into the top half of a double boiler. Stir in the lemon rind and cook over simmering water for about 10 minutes, until thickened. Stir the mixture with a wire whisk if it appears lumpy. Chill the lemon curd before serving (it thickens as it cools). Spread on scones, crumpets, muffins, or toast.
1 lb. fresh green beans, trimmed
2 cloves garlic, minced
1 tsp. canola oil
2 Tbsp. Keemun tea leaves brewed in 2 cups of spring water
Toasted almond slices
Steam green beans in water. While beans are steaming, sauté minced garlic in canola oil until opaque. Add brewed tea and simmer with garlic for 2 minutes. Remove beans from steamer and put in large bowl. Pour tea marinade over drained beans. Garnish with toasted almond slices, and serve as a side dish.
1 cup water
1 tsp. dried chamomile flowers
Lemon juiceHoney
Bring water to boil in saucepan. Sprinkle flowers onto water and boil for about 30 seconds with the lid on. Remove from heat and let stand for 1 minute. Serve with honey and lemon juice.
From your local co-op or herb store, get about 1 cup of each:
Rosemary
Lavender
Chamomile
Peppermint
Rose petals
Calendula petals
Mix together in a large bowl. Sew small squares of muslin or cotton on three sides. Scoop in herb mixture; sew the fourth side closed. Toss a fresh one into your bath each time you want a relaxing soak.
Teatime Entertaining Ideas
You don’t have to travel to Charleston and the
Indigo Tea Shop in order to enjoy a specialty tea.
Simply invite a few friends in and be creative.
Choose a “theme” for your tea.
Try a Garden Tea in the out-of-doors when flowers are blooming and breezes wafting. Serve tiny triangles of chicken salad, cucumber sandwiches, deviled eggs, and date nut bread. For dessert don’t forget tarts topped with the season’s fresh berries. A Darjeeling is ideal, although on hot days, nothing refreshes like iced tea. Invite all your guests to wear floppy straw hats.
A Valentine Tea is a grand excuse to nibble an assortment of chocolate cookies, bars, truffles, and bonbons. To complement the chocolate, serve teas that offer blends of orange, vanilla, and spices. Put a white lace tablecloth over red fabric for extra punch and dress up the table with roses!
Quiche, blinis with sour cream, Eggs Benedict, or fruit compotes make a Brunch Tea extra special. If you have a chafing dish, this is the time to use it. Assam tea, with its rich, refined flavor is a delightful complement.
A Midnight Christmas Tea is perfect at this most special time of the year. Serve brioche, roasted chestnuts, and crepes in front of the fireplace. Cardamom and cinnamon teas warm the heart.
A Mystery Tea can mean a rousing game of Clue, reading tea leaves, or enjoying a mystery book discussion. Break out the candles, douse the lights, and serve steaming cups of Lapsang Souchong, the traditional tea of mystery.
If you have a group of friends who enjoy doing crafts together, why not have a Quilters Tea or Scrapbookers Tea? Don’t bother to match teacups with plates; just jumble all your patterns together for a creative look. Jasmine tea or an Indian chai would be lovely.