Earl Grey Tea Cake

It is an adventure to cook with tea because sometimes you just don’t know what you will get or if the person making the recipe understands how to use loose leaf tea well . Below is a recipe by Samantha Seneviratne that ran recently in the The New York Times Cooking section. One of the Dominion Tea staff, Anngelica Soto, took on this recipe and has included in her notes on how to use the tea better and what she learned in the process

Ingredients

For Frosting:

¾ cup/180 milliliters heavy cream

2 teaspoons loose Earl Grey tea

¼ cup/30 grams confectioners’ sugar

For Cake:

½ cup/115 grams mascarpone or softened cream cheese

½ cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan

1 ½ cups/190 grams all-purpose flour

1 tablespoon loose leaf Earl Grey tea (I recommend you put through a grinder to turn into powder, the tea leaves are big and chewy.)

1 teaspoon baking powder

½ teaspoon kosher salt

1 cup/200 grams granulated sugar

2 teaspoons freshly grated orange zest (from 1 large orange) (Feel free to substitute a Blood Orange- very aromatic)

2 large eggs, at room temperature

½ cup/120 milliliters whole milk, at room temperature

¼ cup/45 grams chopped dark chocolate (70% added a good depth of flavor)

Steps to Prepare Cake

  1. Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
  2. Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
  3. In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don’t overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
  4. To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners’ sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

This is a great recipe that I plan on making again.

By: Anngelica Soto

Follow Dominion Tea: Facebooktwitterpinterestrss

Hojicha Latte

Hojicha Latte

Hojicha Latte

Have you ever tried a hojicha latte? This roasted Japanese green tea boasts a nutty, lightly caramel flavor, which pairs beautifully with the creamy richness of steamed milk. Due to the roasting process, hojicha is also very low in caffeine – perfect for curling up with a book and blanket on a chilly winter night.

Hojicha Latte Ingredients:

2-3 tablespoons loose-leaf hojicha

6 oz water

½ teaspoon brown sugar

6 oz whole milk or milk substitute

3-4 dashes vanilla extract

Ground nutmeg (optional)

Preparing Your Hojicha Latte

  1. Heat water to 175º F, then pour over hojicha leaves and allow to steep for seven minutes. Strain and discard used leaves.
  2. In a separate vessel, combine milk, brown sugar, and vanilla extract. Heat on stovetop or in microwave until milk is starting to steam.
  3. Froth milk using a frother or handheld whisk until surface is light and foamy. Alternatively, pour heated milk into a screw-top jar, seal lid, and shake vigorously until preferred consistency is reached.
  4. Pour frothed milk over steeped hojicha. Top with ground nutmeg.

By: Jen CoateFollow Dominion Tea: Facebooktwitterpinterestrss

Holiday Cookies with Tea: Maple Chai Cookies & White Chocolate Frosted Matcha Cookies

Holiday season is upon us! With Thanksgiving just around the corner and holiday parties not far behind, we thought we’d share a couple of our favorite recipes for cookies that are made with tea. These treats are a delightful way to show off your love of tea to friends and family – or maybe try out a new flavor for yourself! We find that maple chai cookies offers a wonderful contrast to darker, smoky teas like Dominion Caravan, while the matcha cookies pair excellently with Japanese greens like Shincha.

Maple Chai Cookies

Maple Chai Cookies

Maple Chai Cookies

1 cup butter, softened
1 cup packed dark brown sugar
1 egg
1 cup real maple syrup (Grade B syrup will give you a darker, richer flavor. We sourced ours from a local producer, Vale of the Blue Ridge Maple)
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
3¾ cups all-purpose flour
2 tablespoons maple chai tea

  1. Preheat oven to 350°F (175°C). Grease baking sheets or line with silicone baking mat.
  2. Grind maple chai tea to a fine powder in a spice grinder or food processer and sift out any remaining large particles.
  3. In a large bowl, cream butter and brown sugar together. Add egg, syrup, and vanilla. Mix until blended.
  4. Sift together flour, salt, baking soda, and powdered chai. Stir into wet mixture until well combined.
  5. Using a tablespoon or small cookie scoop, form dough into 1-inch balls. Place on baking sheet about 2 inches apart and flatten slightly.
  6. Bake for 8 to 10 minutes or until lightly golden. Let cool on wire rack.

 

Matcha Cookies with White Chocolate Frosting

Matcha Cookies with White Chocolate Frosting

Matcha Cookies with White Chocolate Frosting

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 tablespoons matcha
1 large egg
1½ cup bleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1-2 cups white chocolate pieces or chips, as needed
Red sprinkles or decorative sugar

 

 

 

  1. In a small bowl, sift matcha until smooth and free of clumps.
  2. In the bowl of a stand mixer, cream together softened butter, sugar, and matcha about three minutes until smooth. Add egg and mix until combined, scraping down the sides of the bowl as needed throughout.
  3. In a separate bowl, whisk or sift together flour, baking soda, cream of tartar, and salt. Add dry mixture to wet and mix until a uniform dough forms, scraping down sides of bowl as needed.
  4. Cover dough and refrigerate for at least one hour.
  5. Preheat oven to 350°F (175°C). Grease baking sheets or line with silicone baking mat.
  6. Using a tablespoon or small cookie scoop, form dough into 1-inch balls. Place on baking sheet about 2 inches apart and flatten slightly.
  7. Bake 13-15 minutes, until the edges of the cookies are set, but not brown. Rest on baking sheet for 3-5 minutes, then transfer to a wire rack.
  8. Melt white chocolate in a double boiler, then generously dollop over each cookie, smoothing with the back of a spoon. Top with sprinkles or decorative sugar as desired.

By Jen CoateFollow Dominion Tea: Facebooktwitterpinterestrss

Dragon Well Shrimp

Dragon Well Shrimp is a simple traditional Chinese dish that incorporates the world famous Dragon Well Tea. This recipe originates from the same region as Dragon Well tea, the Hangzhou province of China. It is easy to make and can actually be made with other teas as well.

Dragon Well Shrimp Ingredients

1 pd of shrimp (Any size is fine. Traditionally, these would be small rock shrimp)
1 tbsp Chinese Rice Wine (can be substituted with dry white wine, sake, or chicken/vegetable stock)
2 tbsp vegetable oil
2 tsp corn starch
1/4 tsp white pepper
3/4 cup of water
1 tablespoon of Dragon Well tea
Salt to taste

Dragon Well Shrimp Instructions

Start by peeling and deveining the shrimp and putting them into a small bowl. Mix the Chinese rice wine, white pepper and corn starch. Pour over the shrimp and put into the refrigerator for 15 minutes. While the shrimp is in the refrigerator, brew the tea. Heat the water to 175°F (If you are working with a kettle, bring it up to a boil and then pour out 3/4 of a cup of water and allow to cool 3 minutes). Steep the tea in the water for 4 minutes and strain out the leaves. Do not through out the leaves as you will be cooking with them. Have a plate nearby the stove

Steeped Dragon Well for Shrimp

Heat the oil in a large flat pan and put in the shrimp. You will want to spread out the shrimp in the pan so they do not overlap to ensure even cooking. You will want to pour out any  leftover marinade in the bowl. As the shrimp cook, pour in the tea and stir in the tea leaves. The tea and marinade should thicken into a sauce. Turn the shrimp about 2 minutes into cooking. After 4 minutes, if your sauce is not fully thick, remove the shrimp to a plate and continue cooking the sauce until it thickens. Then turn off the heat and put back in the shrimp. Taste the sauce and add salt to your taste.

The tea leaves will soften and be very easy to eat with the shrimp. Other green and white teas can be used for this recipe. Black and oolong teas will be much tougher and are not ideal for this unless you chop the leaves after brewing. This is a fun way to appreciate tea.Follow Dominion Tea: Facebooktwitterpinterestrss

3 uses for Tea Infused Simple Syrup

Tea infused simple syrup is an easy way to incorporate tea into a wide variety of recipes and its simple to make.  So skip the store bought stuff and experiment with your own. A typical simple syrup is just equal parts water and sugar. The water is heated to the point of dissolving the sugar and then removed from the heat to cool.

Tea Infused Simple Syrup

1 1/4 cup water
1 cup sugar
6 grams (roughly 2 Tbsp) Tea

Bring the water to a boil and remove from heat. Put in the tea leaves to steep for 10 minutes. Strain off the leaves and measure out 1 cup of remaining liquid. If you are short because the tea leaves absorbed more than 1/4 cup, add more water to get you to 1 cup of liquid. Put this back on the stove top and add the 1 cup of sugar. Stir until the sugar is dissolved. If you do this immediately after steeping, you will not need to return the tea to a boil as it will be hot enough on medium heat to dissolve the sugar quickly. Allow the simple syrup to cool and then put in the refrigerator if not using immediately. Simple syrup generally has a shelf life of 1 month in the refrigerator.

Tea Infused Simple Syrup – Uses

Lemonade – This favorite summer time drink requires a fair amount of sugar to keep it from being too puckering. A tea infused simple syrup is a great way to add an unexpected twist to the lemonade. Moroccan Mint or Mint Fields impart a subtle mint flavor to your lemonade, while using Pear Raspberry Green gives it a nice raspberry twist.

Cocktails/Mocktails – Many cocktails call for simple syrup to help cut the edge off the alcohol in the beverage. If the cocktail, has a clear alcohol base like gin, vodka or rum, the flavor of the tea will be very evident. This allows you to use green tea simple syrups using Sencha or Jasmine Green. With barrel aged alcohols, you can have fun with Puerh and your stronger black teas from Assam.

Coffee – Yes, you read that correctly. Some spicy teas like Ginger Honeybush and Masala Chai add a fun twist to the cup of coffee.

There are countless ways to use simple syrup, so experiment and enjoy!

 

 Follow Dominion Tea: Facebooktwitterpinterestrss