The ever-useful tea plant sets these recipes apart.
This article originally appeared as part of the story Loose Leaf Rules in the April 2019 issue. For a primer on the different types of teas, click here.
Black Currant Tea Truffles (two dozen)
You may want to double the recipe on these tasty morsels since it’s difficult to stop at just one. They also make great gifts and are easy to make. Store them in the freezer as an after-school snack or lunch time pick-me-up.
- 1/2 cup plus 1 Tbsp. crème fraîche
- 1 Tbsp. plus 1 tsp. unsalted butter
- 1/2 oz. black currant tea (2 Tbsp. loose tea or tea leaves from six tea bags)
- 10 oz. semisweet chocolate
- Unsweetened cocoa
Bring crème, butter and two tablespoons water to a boil. Remove from heat, and add tea. Cover and steep for five minutes. Strain mixture through a fine sieve into a clean saucepan.
Place chocolate in a bowl. Bring strained crème to a boil again, and gently stir the mixture into the chocolate until melted. Spread evenly in a nine-inch baking pan. Chill until firm.
Line a cookie sheet with waxed paper. Form chocolate into 3/4 inch-diameter balls, using cocoa dusted palms. A melon baller helps. Swirl truffles in a cocoa-lined pie pan to coat. Place truffles on lined cookie sheet; cover, and chill until set, about one hour.
Mint Tea Pesto
Mint gives this pesto a unique punch; ideal as a salad dressing or a pasta or burger topping.
- 1 bag green mint tea
- 1 cup loosely packed fresh mint leaves
- 1 cup fresh cilantro
- 4 Tbsp. slivered, toasted almonds
- 3/4 cup extra-virgin olive oil
- 1/2 cup crumbled
- Feta cheese
- Salt and ground black pepper to taste
Remove tea from bags, and place tea in food processor. Add mint, cilantro and toasted almonds. Blend and slowly add oil. When thin paste forms, add feta, and pulse a few times. Season with salt and pepper. Use immediately, or refrigerate for up to two weeks.
Recipes compliments of the author’s family recipe collection.