Have a Ball!

In the November/December issue of Tea Magazine, we took on one of the greatest challenges of the holiday season—how to have a party that you can enjoy just as much as your guests do! It’s easy to forget to have fun when you’re focused on making sure everyone else is having a good time, but when you have simple, tasty treats that can be prepared in advance, you can kick back, relax, and celebrate in style.

Here’s a few more delicious tea-laced recipes to help you prepare for that next party so that you can spend more time having fun, and less time stressing out!

Darjeeling and Cider Hermits

L’Espalier award-winning pastry chef Jared Bacheller may have developed his craft while studying with some of the finest chefs in the U.S. and Europe, but he is still inspired by some of the classics of his childhood. Jared has shared with us an old family holiday recipe, which has been updated with a wonderful apple cider and Darjeeling glaze.

Ingredients

• 1 tablespoon loose-leaf Darjeeling tea
• 5 ounces water
• 3/4 cup vegetable shortening (such as Crisco)
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 2 large eggs, beaten
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground mace*
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup walnuts, chopped
• 3/4 cup raisins
• 1 batch Apple Cider Darjeeling Glaze (recipe follows)

Method

1. Preheat oven to 350 degrees. Line an 11 x 16 inch sheet pan with parchment paper and set aside.
2. Steep Darjeeling tea in 5 ounces of boiling water for 5 minutes. Strain, discarding the leaves, and set the tea aside to cool.
3. Combine the dry ingredients (flour through nutmeg) in a large bowl and set aside.
4. Cream together the shortening and sugar until they’re lighter in color and slightly fluffy. Add molasses and beaten eggs.
5. Beat in the dry ingredients on low speed along with 2 tablesooons of the steeped Darjeeling tea. It will be stiff, but if the mixture is dry, slowly add more tea, one tablespoon at a time, until a thick batter comes together.
6. Stir in raisins and walnuts.
7. Spread in the prepared sheet pan. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
8. Let cool and cut into squares. Glaze with Apple Cider Darjeeling Glaze.

*Note: Mace is the ground form of the lacy membrane that covers the nutmeg seed. If you don’t have any on hand, you can substitute grated nutmeg.

Apple Cider Darjeeling Glaze

Ingredients

• 2/3 cup apple cider
• 2 teaspoons loose-leaf Darjeeling tea
• 2 cups powdered sugar

Method

1. Bring apple cider to a boil along with Darjeeling tea leaves. Steep for 4 minutes, then strain, discarding leaves.
2. Place powdered sugar into a bowl and whisk in 1/4 cup of the Darjeeling cider. Continue to add additional cider one tablespoon at a time until you reach the desired consistency—either a spreadable topping or a looser drizzle.
3. Hermits can be glazed in the pan before cutting for a clean-edged look, or you may drizzle the glaze over the individual pieces as desired.

Earl Grey and Dried Cherry Mustard

Stephen Brand, the executive chef of Upstairs on the Square in Cambridge, Massachusetts, created this versatile condiment. He served it with pork chops, but you’ll find plenty of uses for it—it’s a particularly fabulous addition to your holiday charcuterie or cheese plate.

Ingredients

• 2 tablespoons loose-leaf Earl Grey tea
• 2 cups water
• 2 cups dried sour cherries*
• 1/2 cup Dijon mustard
• 1/4 cup dry mustard powder, preferably Colman’s

Method

1. Boil water and pour over tea leaves. Steep, covered, for 5 minutes, then strain and discard the leaves.
2. Add hot tea to a blender. Add the dried cherries and let them soak in the hot tea for 5 to 10 minutes to soften and begin to absorb the tea.
3. Add the Dijon mustard and mustard powder to the mixture in the blender. Puree until smooth.
4. Use warm, room temperature, or cold. This mustard may be stored in an airtight container, refrigerated, for several weeks.

*Note: Dried cranberries may be substituted for the dried cherries; they’ll sweeten the final sauce slightly, but still add a nice tang.

Coquitea-to

This is a variation of the “Coquito,” a Latin American eggnog served at Restaurant Carmen in Coral Gables Florida. The recipe as shown makes roughly two dozen drinks, but can be doubled easily if you’re expecting a crowd. Assam tea works particularly well in this recipe, but a Yunnan, Keemun, low-grown Sri Lankan, or your favorite full-bodied black tea will substitute quite well. This wonderful cocktail will compliment the Hermit cookie recipe we are sharing with you, as well as a wide variety of other dessert options for your party.

Ingredients

• 2 1/2 cups of water
• 2 limes
• 1 cinnamon stick
• 2 teaspoons loose-leaf black tea
• 2 1/3 cups sugar
• 1 14-ounce can unsweetened coconut milk
• 1 12-ounce can evaporated milk
• 16 ounces light rum (or to taste)
• 1/4 cup vanilla extract
• 3 large egg yolks (optional)

Method

1. With a vegetable peeler, remove the zest of the limes in large strips. Add the zest to a saucepan with the water and cinnamon stick. Reserve the peeled limes for another purpose.
2. Simmer the water, zest, and cinnamon stick together for 15 minutes. Remove from the heat. Add the tea leaves and let the mixture steep for 5 minutes.
3. Strain and refrigerate until chilled.
4. In a large bowl, whisk together the lime/tea mixture, sugar, coconut milk, evaporated milk, light rum, vanilla, and egg yolks (if using) until the sugar is dissolved. Cover and chill again, until cold.
5. When you’re ready to serve, stir well and transfer to a large pitcher or decorative bowl with a ladle. Serve in small chilled glasses, garnished with a cinnamon stick or pinch of cinnamon.

Balsamic and Tea-Caramelized Onions

This earthy, tangy condiment goes well with paté, cheeses, and a wide variety of charcuterie. It first showed up at the original “Tea-Tray in the Sky,” tucked into a sandwich with shaved prosciutto, a Dijon herb spread, and melted brie, all on freshly baked focaccia! Since it keeps for weeks, consider making a larger batch to draw from throughout the holiday season.

Ingredients

• 1 tablespoon loose-leaf full-bodied black tea (such as Assam or Keemun)
• 3/4 cup water
• 2 tablespoons olive oil
• 3 medium onions, halved and thinly sliced
• 1/4 cup brown sugar
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon ground ginger (optional)
• 1/4 teaspoon five-spice powder* (optional)
• Salt to taste

Method

1. Bring water to a boil and steep tea leaves for 5 minutes. Strain and set aside, discarding the leaves.
2. Heat the oil in a saucepan over low heat. Add the onions and cook, stirring frequently, until translucent and soft.
3. Increase the heat to medium and sprinkle in the brown sugar. Stir and cook until the onions begin to turn golden.
4. Add the balsamic vinegar and steeped tea and continue cooking on medium-low until any excess liquid is absorbed. If you choose to use the spices, add the ginger and five-spice powder along with the liquid, stirring well.
5. When done, the onions will be a deep reddish-brown color and very tender. They may be used immediately, or you can let them cool to room temperature, then store in an airtight container in the refrigerator for several weeks.

*Note: Five-spice powder, a blend of star anise, cloves, cinnamon, pepper, and fennel, can often be found in the Asian cooking section of your grocery store, or in Chinese markets.