My contribution to the MATBA tea infused luncheon included a plate of Candied Ginger and Green Tea Bread. The original recipe appears in the book Eat Tea by Joanna Pruess with John Harney (2001, The Lyons Press). A nice firm tea bread, it used finely ground tea leaves coupled with small pieces of crystallized ginger. I used Harney & Sons Ginger Peach tea for the 1/4 c. of finely ground tea the recipe uses. Served with mascarpone cheese, it's a nice addition to an Afternoon Tea.
Eat Tea is a fun cookbook that includes a wide assortment of unique recipes. I've made several of the recipes in the book, including Green Fruits in Jasmine Tea Syrup. This is such a tasty recipe, and very pretty as it uses green fruits, kiwi, honeydew melon, green grapes, and fresh mint with a lovely jasmine infused sugar syrup glaze. So refreshing! When we held our Cooking With Tea Dinner at the tea room in 2005, I also prepared the Savory Swirls that are in this book. My notes, written alongside the recipe, say that it was easy, a do-ahead recipe, and had a very good tea flavor. Sounds like one I need to make again! Another tasty recipe from this book, also served at the Cooking With Tea Dinner, is the Pear, Gorgonzola, and Watercress Salad. It has a tea vinaigrette that complements the sweet pears and tangy cheese. My note, 'popular'. Needless to say, of the recipes I have tried from the book Eat Tea, they have been successful.
3 comments:
I have that cookbook and enjoy it very much. I haven't made the tea bread though so will have to give it a try.
I have this cookbook too. Now I must explore this recipe. Sounds good.
I have avoided purchasing this book because "eating tea" didn't appeal to me. Thanks to you, I put it on my wish list for my next Harney order.
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