It's been ages since I've posted anything, but I'm afraid that several large events in my life left me with little down time to devote. I've just picked up a new tea from Adagio called Dragon Pearls and I'm incredibly interested to try it out.
I've tried a few display teas before, but not the pearl variety in particular. I can't wait for it to arrive.
Monday, September 28, 2009
Monday, December 1, 2008
Teas for the Holidays
I apologize for the distance between posts, but to make up for it, here is a short bit on Holiday Teas!
There are several fun teas out there with a distinct holiday twist. For a little variety and lots of fun, you can check out several places which offer seasonal teas:
Just to name a few! Of course, you can purchase from an array of sources or buy some ingredients and try making a batch yourself.
There are several fun teas out there with a distinct holiday twist. For a little variety and lots of fun, you can check out several places which offer seasonal teas:
Just to name a few! Of course, you can purchase from an array of sources or buy some ingredients and try making a batch yourself.
Sunday, June 22, 2008
Southern Sweet Tea
Author: Michelle Jones, editor of BetterBudgeting.com
Original Source: Michelle's Meals on a Budget
Ingredients:
8-10 tea bags, any kind you like
Small pot of water, with a lid that fits well
1 cup of sugar (We use Splenda for sugar-free tea, it's delicious!)
1 gallon-sized pitcher (or a big pickle jar)
Directions:
Add sugar to water and bring to a boil over medium-high heat.
It doesn't matter how much water you boil; just make sure it gets really hot and bubbly. If you remembered to put the sugar in already, you're doing great. Now get your tea bags ready so that when the water comes to a boil you can just toss them in.
As soon as you get the tea bags in, the water may act like it's about to boil over. I usually just add the tea bags in with one hand, and then take the pot off the stove with the other. That way the hot bubbles have a chance to stir the tea up a bit, getting them off to a good brewing start.
Cover the pot and let the tea steep for as long as possible. It will be good in 20 minutes, but even better in an hour or two. Then pour the tea syrup (that's what it's actually called when made this way) into your gallon-sized pitcher and fill with water, making sure to gently squeeze the tea bags to get as much tea as possible into the water.
Well that's it, your Southern Sweet Tea is ready! Just pour into a glass (pretty canning jars are a southern favorite) filled with ice and serve. Some people will keep this in the fridge for several days, but unlike unsweetened tea, it's really only good for about 2 days. After that, it's time to make a fresh batch!
Original Source: Michelle's Meals on a Budget
Ingredients:
8-10 tea bags, any kind you like
Small pot of water, with a lid that fits well
1 cup of sugar (We use Splenda for sugar-free tea, it's delicious!)
1 gallon-sized pitcher (or a big pickle jar)
Directions:
Add sugar to water and bring to a boil over medium-high heat.
It doesn't matter how much water you boil; just make sure it gets really hot and bubbly. If you remembered to put the sugar in already, you're doing great. Now get your tea bags ready so that when the water comes to a boil you can just toss them in.
As soon as you get the tea bags in, the water may act like it's about to boil over. I usually just add the tea bags in with one hand, and then take the pot off the stove with the other. That way the hot bubbles have a chance to stir the tea up a bit, getting them off to a good brewing start.
Cover the pot and let the tea steep for as long as possible. It will be good in 20 minutes, but even better in an hour or two. Then pour the tea syrup (that's what it's actually called when made this way) into your gallon-sized pitcher and fill with water, making sure to gently squeeze the tea bags to get as much tea as possible into the water.
Well that's it, your Southern Sweet Tea is ready! Just pour into a glass (pretty canning jars are a southern favorite) filled with ice and serve. Some people will keep this in the fridge for several days, but unlike unsweetened tea, it's really only good for about 2 days. After that, it's time to make a fresh batch!
Friday, May 23, 2008
Apple Butter Recipe
Author: Renee Van Hoy
Original Source: Apples and Honey: A Honey of a Tea Party
Apple butter is a real treat for the Fall. It takes a little time to make, but it is so worthwhile! Not only can you serve it for tea and breakfast, but you will have extra for gifts or for making Apple Butter Tartlets. This recipe takes about 2 hours from start to finish, which is much shorter than the cooking time called for in most apple butter recipes. I think you'll be very happy with the delicious result.
List of Ingredients
3 and 1/2 pounds apples, mixed sweet and tart apples
2 cups apple juice
2 and 1/2 to 3 cups dark brown sugar
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
zest and juice of 1 lemon
6 half pint canning jars, lids, and a water processor, if preserving.
Instructions
Peel, core and quarter the apples. Place them in a large Dutch oven with the apple juice. Bring to a boil and simmer until the apples are soft and can be pierced with a fork. Since you are using a mixture of apples, some may cook faster than others, so you may need to remove them to keep them from disintegrating into the juice.
Remove the apples with a slotted spoon and discard the juice. Process the apples in two batches in a food processor fitted with a metal blade, until the apples are thick and smooth.
Before returning the apple puree to the pan, measure it into a liquid cup measure. For each cup of puree, add 1/2 cup of dark brown sugar to the pan. You should have 5 to 6 cups of apple puree.
Add the vanilla, cinnamon and nutmeg* to the pan, along with the lemon zest and juice. Be sure the zest is very finely grated.
Cook over the lowest heat setting for about 45 minutes, stirring now and then to prevent sticking. The heat is too high if the butter is bubbling.
The butter is ready when it looks dark and is thick enough to mound up on a spoon.
Pour the butter into clean, hot jars and process in a water bath for 10 minutes. Refrigerate after opening or if not canning.
*Quality ingredients can make a big difference in this recipe. If you can use a whole vanilla bean sliced in half and grate a whole nutmeg, the flavor will be more intense.
Original Source: Apples and Honey: A Honey of a Tea Party
Apple butter is a real treat for the Fall. It takes a little time to make, but it is so worthwhile! Not only can you serve it for tea and breakfast, but you will have extra for gifts or for making Apple Butter Tartlets. This recipe takes about 2 hours from start to finish, which is much shorter than the cooking time called for in most apple butter recipes. I think you'll be very happy with the delicious result.
List of Ingredients
3 and 1/2 pounds apples, mixed sweet and tart apples
2 cups apple juice
2 and 1/2 to 3 cups dark brown sugar
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
zest and juice of 1 lemon
6 half pint canning jars, lids, and a water processor, if preserving.
Instructions
Peel, core and quarter the apples. Place them in a large Dutch oven with the apple juice. Bring to a boil and simmer until the apples are soft and can be pierced with a fork. Since you are using a mixture of apples, some may cook faster than others, so you may need to remove them to keep them from disintegrating into the juice.
Remove the apples with a slotted spoon and discard the juice. Process the apples in two batches in a food processor fitted with a metal blade, until the apples are thick and smooth.
Before returning the apple puree to the pan, measure it into a liquid cup measure. For each cup of puree, add 1/2 cup of dark brown sugar to the pan. You should have 5 to 6 cups of apple puree.
Add the vanilla, cinnamon and nutmeg* to the pan, along with the lemon zest and juice. Be sure the zest is very finely grated.
Cook over the lowest heat setting for about 45 minutes, stirring now and then to prevent sticking. The heat is too high if the butter is bubbling.
The butter is ready when it looks dark and is thick enough to mound up on a spoon.
Pour the butter into clean, hot jars and process in a water bath for 10 minutes. Refrigerate after opening or if not canning.
*Quality ingredients can make a big difference in this recipe. If you can use a whole vanilla bean sliced in half and grate a whole nutmeg, the flavor will be more intense.
Friday, April 4, 2008
The Boston Tea Party
Author: Wikipedia
Original Source: Boston Tea Party
The Boston Tea Party was an act of direct action by the American colonists against Great Britain in which they destroyed many crates of tea bricks on ships in Boston Harbor. The incident, which took place on Thursday, December 16, 1773, has been seen as helping to spark the American Revolution.
On Thursday, December 16, 1773, the evening before the tea was due to be landed, Captain Roach appealed to Governor Hutchinson to allow his ship to leave without unloading its tea. When Roach returned and reported Hutchinson's refusal to a massive protest meeting, Samuel Adams said to the assembly, "This meeting can do nothing more to save the country".
As though on cue, the Sons of Liberty thinly disguised as Narragansett Indians and armed with small hatchets and clubs, headed toward Griffin's Wharf (in Boston Harbor), where lay Dartmouth and the newly-arrived Beaver and Eleanour. Swiftly and efficiently, casks of tea were brought up from the hold to the deck, reasonable proof that some of the "Indians" were, in fact, longshoremen. The casks were opened and the tea dumped overboard; the work, lasting well into the night, was quick, thorough, and efficient. By dawn, over 342 casks or 90,000 lbs (45 tons) of tea worth an estimated £10,000 had been consigned to waters of Boston harbor. Nothing else had been damaged or stolen, except a single padlock accidentally broken and anonymously replaced not long thereafter.
Tea washed up on the shores around Boston for weeks. Attempts were made by the citizens of Boston to carry off some of the tea. A small number of small boats were rowed where the tea was visible, then beating it with oars to render it unusable.
The fourth East India Company ship carrying tea did not arrive with the other three because it had run aground in Provincetown. All fifty-eight tea chests were salvaged and put onto a fishing schooner, which arrived safely in Boston and into Bostonian's teapots.
Original Source: Boston Tea Party
The Boston Tea Party was an act of direct action by the American colonists against Great Britain in which they destroyed many crates of tea bricks on ships in Boston Harbor. The incident, which took place on Thursday, December 16, 1773, has been seen as helping to spark the American Revolution.
On Thursday, December 16, 1773, the evening before the tea was due to be landed, Captain Roach appealed to Governor Hutchinson to allow his ship to leave without unloading its tea. When Roach returned and reported Hutchinson's refusal to a massive protest meeting, Samuel Adams said to the assembly, "This meeting can do nothing more to save the country".
As though on cue, the Sons of Liberty thinly disguised as Narragansett Indians and armed with small hatchets and clubs, headed toward Griffin's Wharf (in Boston Harbor), where lay Dartmouth and the newly-arrived Beaver and Eleanour. Swiftly and efficiently, casks of tea were brought up from the hold to the deck, reasonable proof that some of the "Indians" were, in fact, longshoremen. The casks were opened and the tea dumped overboard; the work, lasting well into the night, was quick, thorough, and efficient. By dawn, over 342 casks or 90,000 lbs (45 tons) of tea worth an estimated £10,000 had been consigned to waters of Boston harbor. Nothing else had been damaged or stolen, except a single padlock accidentally broken and anonymously replaced not long thereafter.
Tea washed up on the shores around Boston for weeks. Attempts were made by the citizens of Boston to carry off some of the tea. A small number of small boats were rowed where the tea was visible, then beating it with oars to render it unusable.
The fourth East India Company ship carrying tea did not arrive with the other three because it had run aground in Provincetown. All fifty-eight tea chests were salvaged and put onto a fishing schooner, which arrived safely in Boston and into Bostonian's teapots.
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