Tea RECIPES! From the Zelda & Bramble Superlative Seasonings test kitchen!

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Kelley Turner
5 years ago
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1 This zine contains about 12 recipes, each of which uses tea in spectacular fashion! Except those that use Mulling Spices, but let s not quibble! Tea is about rising above differences and joining hands around a cup of humanity! So brew up a nice cup, browse through these recipes, then plan your next meal! Invite friends! The recipes in this zine include: How to Make a Basic Cup of Chai Butternut Chai Soup Chai Fig Cake Chai Popsicles Strawberry Hibiscus Honeybush Jam Hibiscus Honeybush Vinaigrette Misty Morning Scones Fresh Pea Soup with Green Tea and Lavender Mulled Apple Cider Spiced Wine Poached Pears Tea RECIPES! From the Zelda & Bramble Superlative Seasonings test kitchen! and brewing instructions for our teas. Tell us what you think: us@zeldaandbramble.com Visit our website for more recipes using Zelda & Bramble Superlative Seasonings: Enjoy our tea by the cup or by the bite with these delectable recipes! Tea in the mornin, tea in the evening, tea at suppertime! Sharing outranks manners! Page 12 Page 1

2 SUPERLATIVE CHAI Our chai is very ginger-forward, with a nice crisp note of cardamom and black pepper. Amidst the dozen warm spices swims a very fine TGFOP* Assam black tea. With a name like Superlative, you know it has to be good! (*Tippy Golden Flowery Orange Pekoe with a name like that, you know it has to be Superlative!) We have it on good authority that tea is universal, egalitarian, and adored by all. In the words of noted tea advocate Sir Raymond Douglas Davies: Whatever the situation, whatever the race or creed, Tea knows no segregation, no class nor pedigree. It knows no motivations, no sect or organisation, It knows no one religion, nor political belief. How to Make a Basic Cup of Chai For a deeply satisfying cup of chai, place 1 cup of milk and 1 tablespoon of this mix into a saucepan. Bring to a simmer, then cover. Simmer over low heat for 5 minutes. Strain into your cup and enjoy! As you sip, ponder these adventurous recipes! Butternut Chai Soup This recipes makes about 8 servings! 3 pounds butternut squash 2 tablespoons olive oil 1 onion, diced 4 teaspoons Z&B Superlative Chai, ground & sifted 2 cups coconut milk 2 cups unsalted vegetable stock 1/2 teaspoon sea salt 1. Heat oven to Halve each squash lengthwise and scoop out seeds. Lightly oil cut surfaces and place squash cut-side-up on baking sheet. 3. Roast squash at 450 degrees until soft, about 45 minutes. Remove peel when done. 4. In large soup pot over medium heat, warm the olive oil. Add onion and ground chai mix. Sauté slowly until onions are caramelized. Write your favorite tea poem here: (Or just use this page as a coaster under your favorite cup!) Page 2 Page 11

3 Z&B Poached Pears Anjou, Bosc, and Concorde pears poach nicely and take on a luminous color when peeled first. Peeling is not necessary, of course, which leaves you options: peel, don t peel, or peel in stripes! For 3 poached pears, you ll need and do: 1 lemon 1 cup water 1 cup agave nectar 2 tablespoons Z&B Mulling Spices 3 pears 1. Zest and juice the lemon. 2. Place lemon zest and juice, water, agave, and Mulling Spices into a small soup pot and bring to a simmer. 3. Peel the pears if you like. Cut in half and use a spoon to remove cores. 4. Place pear halves in the simmering liquid. 5. Simmer for 20 minutes. Flip them gently now and then. Lift them out, cool, and serve. You can use the syrup again or freeze it for a wonderful sorbet! A book of verses underneath the tree, A scone, some jam, a cup of tea Were Wilderness so equipped Paradise would be but a chip Off the cup of eternity. -Bramble 5. Add roasted squash, coconut milk, vegetable stock, and sea salt. Simmer for 30 minutes. 6. Purée entire soup and check salt before serving. Chai Fig Cake Makes 1 9x5 loaf pan--just enough for you to keep for yourself! 1 1/2 cups pastry flour 3/4 cup unrefined sugar 2 tablespoons Z&B Superlative Chai, ground & sifted 1/2 tablespoon baking powder 1/2 teaspoon baking soda 4 1/2 oz dried figs, de-stemmed and diced a pinch of sea salt 6 tablespoons olive oil 3/4 cup water 9 fresh figs, optional 1. Heat oven to Prepare a 9x5 loaf pan: lightly brush with oil. 3. Mix dry ingredients and dried figs in one bowl. 4. In another bowl, mix the oil and water. 5. Mix the wet ingredients into the dry ingredients. Stir gently to fully incorporate. 6. Pour batter into the prepared pan. 7. Press the fresh figs (whole or sliced, cut side up) into the batter along the top. Arrange them as you like! 8. Bake at 375 for 30 minutes. Do the toothpick test: insert a clean toothpick then draw it out. If it comes out clean, the cake is done! If it comes out a little gooey, keep baking! 9. Let it cool before turning it out of the pan. Page 10 Page 3

4 Chai Popsicles This will make about 4 to 6, depending on the size of your molds. Whatever their size, they are ridiculous. 1 1/2 cup coconut milk 1 1/2 tablespoon Z&B Superlative Chai (the dry mix) 1/2 cup agave nectar 1/8 teaspoon vanilla extract pinch sea salt 1/2 tablespoon arrowroot 1. Place coconut milk and Z&B Superlative Chai in a heavy-bottomed sauce pan. 2. Bring just to a boil, then cut the heat. 3. Cover and steep for 5 minutes, then strain into a high-speed blender. 4. Add remaining ingredients and blend vigorously. 5. Pour back into the sauce pan. 6. Over low heat, whisk mixture continuously until you see trails forming behind the whisk. This will happen as it reaches Pour into individual molds. Freeze for about 1 hour, then insert popsicle sticks. 8. Continue to freeze until completely frozen and you can t wait anymore. HIBISCUS HONEYBUSH SUMMER TISANE HHST is wondrous in the winter, for it brings summer into your cup. In the summer, it brings a nice cooling chill when served over ice. The perfect year-round cup of caffeine-free enjoyment! 5. To serve warm, pour blended soup back into the sauce pan. Heat gently, but do not bring to a boil. To serve cold, simply refrigerate. (It's wonderful either way!) 6. Garnish with nasturtiums or other edible flowers. In a pinch, parsley or basil will do just fine! Mulling Spices Though not tea, Z&B Mulling Spices are superlative just the same. Warm spices and citrus i.e., cinnamon, star anise, clove, lemon, orange and others enliven apple cider, red wine, orange juice, and yes, even black tea. For mulled cider, put 2 cups of cider into a sauce pan. Place 1 tablespoon of Mulling Spices into one of the enclosed steeping bags. Drop into the cider and simmer for 20 minutes. Pour into your favorite cup(s) and pull your couch over to the fireplace. Enjoy the warmth within and without! For spiced wine, put 2 cups of a good red wine into a sauce pan. Add 1 tablespoon of Mulling Spices, 1 tablespoon of unrefined sugar, and an optional 1/4 cup of apple cider. Simmer for 30 minutes, strain into a cup, and enjoy! For orange juice or black tea, experiment as above! Z&B Mulling Spices are also great for poaching fruit. Pears are a good place to start. (Next page, please!) To brew, we recommend using 1 tablespoon of Page 4 Page 9

5 4. Add just enough of the milk to form dough. Continue to stir by hand. 5. When dough forms, turn it out onto a lightly floured counter top. Knead gently just a time or two, then pat the dough into a disk about 1/2" thick. 6. Cut into 12 wedges, and carefully place them on a lined baking sheet. (parchment paper or Silpat) 7. Bake at 350 for 25 minutes. Check for browning edges, and bake a few extra minutes if desired. 8. Now, what jam will you use? (Psst these scones go incredibly well with the Strawberry Hibiscus Honeybush Jam on page 5. Why not make a cup of chai, too, and have tea with your afternoon tea?) Fresh Pea Soup with Green Tea and Lavender Makes about 4 servings. This is an unbelievably bright soup-of-the-summermoment. 1 cup water 2 tablespoons Z&B Misty Morning Green Tea (dry, not brewed) 4 cups fresh green peas, shelled 2 cups non-dairy milk 1/2 teaspoon fresh lemon balm (if you have it) 1/2 teaspoon sea salt 1. Bring water to a boil in 2 quart sauce pan. Once it boils, remove pan from heat. 2. Add Misty Morning Green Tea and the peas to the hot water. Steep for 5 minutes. 3. Place peas, tea, and water in a blender. Add remaining ingredients. 4. Blend thoroughly on high speed. Hibiscus Honeybush Summer Tisane per cup of hot water. Steep for about 5 minutes, strain, then chill! (Both you and the tisane!) The floral and fruity notes of Hibiscus Honeybush Summer Tisane perfectly suit it for use in jams, vinaigrettes, and sorbets. We ll get you started with a couple of splendid recipes here, beginning with an exquisite jam. Strawberry Hibiscus Honeybush Jam Yields about 2 pints Experienced jam-makers will find this a breeze! Neophytes, phear not! This is easy and there s lots of help via the USDA s National Center for Home Food Preservation! (hint: Here we go on the jam: 1 pound fresh strawberries, hulled and chopped 1 1/2 cups granulated sugar, divided use 1/2 oz Z&B Hibiscus Honeybush Summer Tisane (dry leaves, not brewed) 1/2 cup freshly boiled water 2 tablespoons lemon juice 1 teaspoon agar powder, for gelling 1. In a mixing bowl, toss strawberries with half of the sugar. Set in refrigerator for 2 to 3 hours. 2. Steep Hibiscus Honeybush Summer Tisane in the water for 10 minutes. Strain out the leaves, keeping the liquid. (Hey, keep the leaves, too use them again for a refreshing cup of tea!) 3. Place strawberries and all their liquid, the brewed tea, and the remaining sugar in a sauce pan. 4. Bring to boil over medium heat. Reduce heat to medium, and gently take temperature up to 220. Page 8 Page 5

6 When there, add lemon juice. 5. Continue to simmer for 10 minutes or so, until reduced down to about 2 pints. 6. Make a slurry with agar powder: put the agar in a small bowl and add an equal amount of water. Whisk it vigorously to dissolve the agar. Next, whisk this slurry into the simmering jam. Remove from heat. 7. Take a leap of faith and consider it bound enough to gel in the jar! 8. Jar and process for 10 minutes: newcomers see the USDA site mentioned above. Old Timers, do your thing! (Psst this jam is excellent on a Misty Morning Scone, which you ll find on page 7.) (the dry leaves, not brewed tea!) 2 tablespoons hemp seeds 3/4 cup olive oil 1. Place all in blender. Blend until emulsified. It s ready to use! MISTY MORNING GREEN TEA This tea is like a meditation cushion which can double as a pillow! You can wake up and fall asleep in the same cup! In cahoots in your cup are fine Japanese sencha, lavender blossoms, and finely shredded coconut. Together they invite all your senses to dwell in the plush moment. Or have a nice scone. Hibiscus Honeybush Vinaigrette Yields about 1 cup This summer salad dressing is full of tart fruitiness, perfect for spicy greens! Use it on a traditional salad or massage it into kale, Napa cabbage, or any other durable leafy green. It goes well with toasted walnuts, berries, or dried fruits. If you have good technique i.e., you like to slowly drizzle in your oil while the blender is running certainly do so! We have written this recipe to be purposefully unfussy, and you know, life should be more like that! 1/4 cup apple cider vinegar 1 shallot, chopped a pinch of sea salt a pinch of finely ground black pepper 2 tablespoons Z&B Hibiscus Honeybush Summer Tisane Misty Morning Scones This recipe makes about 1 dozen, depending on how you cut them. Or don t cut at all and just have 1 giant scone. 4 cups all-purpose flour 2/3 cup unrefined sugar 1 tablespoon baking powder 6 tablespoons Z&B Misty Morning Green Tea (dry, not brewed) 1/4 teaspoon sea salt 1/2 cup olive oil or vegetable shortening 1 cup non-dairy milk 1. Heat oven to Mix together the flour, sugar, baking powder, Misty Morning Green Tea, and sea salt. 3. Add the olive oil, mixing with the fingers until the flour begins to resemble coarse meal. (Enjoy the aroma!) Page 6 Page 7

Autumn RECIPES! From the Zelda & Bramble Superlative Seasonings test kitchen!

Autumn RECIPES! From the Zelda & Bramble Superlative Seasonings test kitchen! This zine contains about 13 recipes, perfectly suited for crisp autumn breezes and fluttering falling foliage! The recipes use some of Z&B s richest and warmest blends, and use seasonally-available produce.