Earl Grey Creme - Organic (2 oz loose leaf)
This is a delicious Earl Grey blend with the bergamot flavor we love followed by notes of vanilla. We have many Earl Grey blends but this is our new favorite. The black teas are from estates certified by the Ethical Tea Partnership (ETP).
2 oz loose leaf packaged in a stand up, resealable pouch
Ingredients: Ceylon black tea, Cornflowers, oil of bergamot, natural organic compliant flavors
BAKED RHUBARB AND APPLES WITH EARL GREY CRÈME TEA,
* 3 cups roughly chopped (1-inch pieces) rhubarb, from about 6 long thin ribs (just under 1 lb)
* 3 cups roughly chopped (1-inch pieces) apple, from 2 peeled apples (I used Golden Delicious which keeps its shape well)
* Juice of 1 lemon
*1/2 cup plus 2 tablespoons xylitol, pure cane sugar (or normal sugar)
* 1/4 tsp ground cardamom
* 2 tsp loose leaf or 2 bags of Earl Grey Creme tea steeped in 3/4 cup just-boiled water for 3 minutes and then cooled
*Zest of 1-2 oranges
1. Preheat oven to 350 F.
2. Place chopped rhubarb and apple in a medium casserole dish or oven-safe pot.
3. Add remaining ingredients and gently toss. Taste one chunk of apple and one chunk of rhubarb at this stage. They will both be nicely sugar-coated and crisp.
4. Bake uncovered for 15 minutes. Stir and bake an additional 15 minutes. Fruit should be tender.
5. Serve hot with ice cream or let cool (it will thicken) over yogurt, ricotta, oatmeal, etc.
ORANGE & EARL GREY CRÈME ICE CREAM
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup loose Earl Grey Crème tea
Finely grated zest of 4 medium oranges
5 large egg yolks
-In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium
-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
-Stir in the tea leaves and orange zest. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
-Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
-Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
-Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the tea leaves and orange zest in the strainer with the spatula to extract as much flavor as possible.
-Cool the custard to below 70°F by stirring it over the ice bath. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
-Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
EARL GREY CRÈME TEA LOAF
* 1 Cup Currants
* 1 Cup Brown Sugar
* 2 Cups Self Raising Flour
* 1 Egg
* 1 Cup strong hot Earl Grey Creme Tea
-Combine hot tea, currants and sugar and leave to soak until tea is cold, or overnight.
-Prepare a regular sized loaf tin by spraying with oil and lining bottom with baking paper.
-Preheat the oven to 180 C.
-Mix flour and egg into tea mixture. Pour into tin and bake for around an hour.
-Cool on rack...slice, butter and enjoy!!
EARL GREY CRÈME SHORTBREAD COOKIES
* 2 cups all-purpose flour
* 2 tablespoons loose Earl Grey Crème tea leaves
* 1/2 teaspoon salt
* 3/4 cup confectioners' sugar
* 1 teaspoon pure vanilla extract
*1 cup (2 sticks) butter, room temperature
-In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed.
-Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
-Preheat oven to 375 degrees F.
-Slice the log into 1/3-inch thick disks. Place on parchment lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.