Candied Ginger and Green Tea Bread

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.