Diva: Mary Ellen
Drinks: Lovina
Pomegranate-Lemongrass Green Tea Spritzer
3-4 oz (about ½ c) green tea concentrate (recipe below)
1½ oz pomegranate flavored vodka
5-6 oz (about ⅔ c) pomegranate spritzer (I used soda water flavored with Mio Berry Pomegranate water enhancer)
Pour ingredients over ice in large tumbler. Mix and enjoy!
To make green tea concentrate:
Place 15 bags Lemongrass Green Tea in large heat proof bowl. Pour in 2 quarts boiling water and let steep for 5 minutes. Remove tea bags. Stir in ½ cup honey.
Jasmine Green Tea and Lavender Cooler
3-4 oz (about ½ c) green tea concentrate (recipe below)
2-3 oz (about ⅓ c) lavender water (recipe below)
5-6 oz (about ⅔ c) soda water
Pour ingredients over ice in large tumbler. Mix and enjoy!
To make green tea concentrate:
Place 8 bags Jasmine Green Tea in large heat proof bowl. Pour in 1 quart boiling water and let steep for 5 minutes. Remove tea bags. Stir in ¼ cup honey.
To make lavender water:
Put 1 Tbsp lavender flowers in tea ball and place in heat proof bowl. Pour in 1 quart boiling water and let steep for 5 minutes. Remove tea ball. Stir in ½ cup sugar and 2 Tbsp fresh squeezed lemon juice.
Appetizer: Colleen
Jasmine Green Tea Bread
3 c all-purpose or bread flour, more for dusting
¼ tsp instant yeast
1¼ tsp salt
jasmine green tea
Cornmeal or wheat bran as needed.
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups tea, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Adapted from New York Times No-Knead Bread Recipe, Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
I was scared that the bread was going all wrong so I made these just in case:
Green tea soft pretzel rolls
1½ c jasmine green tea
¼ c olive oil
3½ c flour
1 T sugar
1½ t salt
2 tsp yeast
Put ingredients in bread machine on dough cycle. When cycle is finished, cut dough into portion sizes and let rise for 30 minutes. Roll into snakes and shape like pretzels. Bake at 450 for 10-14 minutes.
Roasted Garlic Edamame Dip
4½ c cooked, shelled edamame
2 oz goat cheese
4-5 oz cream cheese
zest of 1 lemon
juice of 2 lemons
1-2 heads roasted garlic (based on how strong you want the dip)
½ tsp salt
dash of red pepper
Put all ingredients into food processor and blend until smooth.
Soup:
Salad:
Entree: Hallie
Green Tea Teriyaki Chicken
Sei Mee Tea
Bit of water to dissolve the tea
4 green onions, chopped, divided
2 T honey
rice wine vinegar to taste (you want to balance the honey and decide if you want the dish
to be sweet or savory)
soy sauce to taste- just a bit, though unless you’re really going for savory—it overpowers
the tea flavor easily, though, so be careful
4 garlic cloves, minced
minced fresh gingerroot to taste-don’t be shy- I add enough to thicken the sauce
small splash of sesame oil- very small splash
4 boneless skinless chicken breast halves (4 ounces each)
Place the water with tea into a large skillet. Add half of the onions. Stir in the honey,
vinegar, soy sauce, garlic, ginger and sesame oil. Bring to a boil.
Add chicken and another scoop of tea; cover and cook over medium-high heat for about
10 minutes on each side or until a meat thermometer reads 170°. Cut chicken into thin
slices; serve with sauce. Garnish with remaining onions.
Adapted from TasteofHome.com
Ginger and Green Tea Tofu
Marinate the whole cube of extra firm tofu overnight in a mixture of:
Rice wine vinegar
A lot of grated ginger
1 scoop of Sei Mee Tea
A dash of soy sauce
A dash of sesame oil
To cook:
Coat the bottom of a skillet with about ¼ inch of olive oil. Heat the oil for a minute or two
and throw in ¼ to ½ inch thick slices of marinated tofu. Brown each side.
Heat the marinade to boiling in a separate pan for a minute, or so. Serve sliced tofu drizzled
with hot marinade.
Side Dish: Erin
Pineapple Fried Rice
1 c Jasmine or Basmati Rice
1 can (20 oz) pineapple tidbits, drained (or fresh)
3 green onion, chopped
1 large red chili, finely chopped
3 sprigs cilantro, coarsely chopped
2 c fresh shrimp, cleaned and deveined
3 T oil, divided
2 cloves garlic, minced
2 T fish sauce
1 ½ T soy sauce
1 tsp sugar
cilantro for garnish
Prepare rice according to package directions and set aside.
In a medium bowl, combine pineapple, onions, chile and cilantro; mix and set aside.
Heat 1 tablespoon oil in skillet, sauté shrimp until done. Remove shrimp from skillet. In same skillet, over medium heat, add remaining oil. Sauté garlic until golden brown. Add cooked rice and stir. Add fish sauce, soy sauce, and sugar. Stir and heat thoroughly.
Fold in pineapple mixture and shrimp. Heat through. Garnish with cilantro and serve.
Dessert:
Lottery:
