Try these great recipes!

• Chai Creme Brulee
  
• Tea Smoked Salmon
  
• 'Sans' Gria Rouge
  
• Smoked Pork Loin with Sri Lanka Black Tea
  

The following recipes were developed by Lisa Scruggs, Tea Consultant:

• Chocolatea
  
• Tropical Iced Tea Soda
  
• Melons Balls with Tea Syrup
  
• Holiday Spiced Cider
  
• Tea Cookies
  
• Peppermint Hot Chocolate
  
• Ginger Tea Scones
  

Chai Creme Brulee

It's Delicious
127 South Murphy Avenue
Sunnyvale, CA 94086
1-408-746-9711

"From the adventurous people at Crazyweed Kitchen in Canmore, here is a not-so-average smoked fish that bears no kinship at all to the smoked goldeye or trout you may envision. If you find Lapsang Souchong too heavy a flavour for your smoking pleasure, try Russian Caravan, a gunpowder tea, or a good, floral Darjeeling. Jan and Richard Hrabec at Crazyweed serve this dish with soba noodles in dashi broth, with shitake mushrooms, chard and fresh corn.

Crazyweed Kitchen
Jan & Richard Hrabec
2, 626-8 Street
Canmore, Alberta T1W 2B5
403-609-2530

Tea-Smoked Salmon
Serves 4
1 cup Lapsang Souchong (or other tea)
1 cup white sugar
1 cup raw rice
4 5 oz salmon filets, skin on
Kosher salt and freshly cracked black pepper to taste
1 tsp white sugar
1 tsp fresh ginger root, minced
1 clove garlic, minced
1 tbsp hoisin sauce
1 tbsp catsup
2 tbsp light soy sauce
1 tbsp white vinegar
1 tbsp white sugar
1 tsp sambal olek
¼ cup water
1 tsp cornstarch
1 tsp sesame oil

Line a wok with two layers of tin foil that extend several inches past the wok's rim. Mix together the tea, one cup white sugar and rice, and spread it over the base of the wok. Put a well-oiled rack over the mixture inside the wok, clearing the smoking ingredients by 1-2". Put the wok over high heat and wait for several minutes until the mixture starts to smoke. (Consider doing this inside your outdoor barbecue if your smoke detector is sensitive). Season the salmon with salt, pepper and one tsp sugar. Lay the salmon on the rack in a single layer. Cover the wok with a snug lid, folding the tin foil over the lip of the lid to seal it securely. Alternatively, wrap a dampened kitchen towel around the lip of the wok to seal it. Smoke the salmon for six minutes, then remove from the wok, carefully unwrapping the tin foil and lifting the rack out to a plate. Cool and refrigerate the salmon for several hours at this point if you wish. Make the glaze by combining all the ingredients except the cornstarch and sesame oil in a small pot. Bring to a boil, dissolve water, stir in, boil briefly to thicken, and remove from the heat. Add the sesame oil when off the heat. Set the oven at 450? F. Place salmon on a baking sheet, brush with glaze, and roast the salon until firm to the touch with a slight give under the fingers. Check with a fine-tipped knife if you are in doubt.

'Sans' Gria Rouge
Adapted from Fressen
Time: 25 Minutes, plus 8 hours refrigeration

1 cup sugar
4 cups R.W. Knudson pomegranate juice (available in health food stores)
4 cups Verbena Tisane(4 cups boiling water steeped for 5 minutes with ½ cup verbena leaves)
¼ cup lemon juice
1 tbsp cardamom pods
1 tbsp whole star anise
2 allspice seeds
½ orange, thinly sliced
½ lemon, thinly sliced
8 skewers of mixed fruit pieces: star fruit, oranges, lemons, strawberries, blueberries, etc.

1. In a small saucepan, combine the sugar with 1 cup water. Bring to a boil, and simmer until the sugar has completely dissolved. Remove from heat, and allow to cool completely. Refrigerate until needed.
2. In a large bowl, combine pomegranate juice, tea, lemon juice, cardamom, star anise, allspice, orange slices and lemon slices. Allow to steep for at least 8 hours.
3. Strain punch, discarding all solids. Sweeten to taste with sugar syrup, and refrigerate until chilled.
4. Pour punch into pitcher. Place a skewer of fruit into each of eight tall glasses. Fill glasses with ice, add punch and serve.
   YIELD: 8 drinks

Flat Iron Lounge
37 W. 19th Street
New York, NY 10011
1-212-727-7741

Smoked Pork Loin w/ Sri Lanka Black Tea
Brine:
2 Lbs. Light Brown Sugar
2 Lbs. Kosher Salt
4 ea. Urban Oaks Farms Fresh Bayleaves
1 dozen Whole peppercorn
4 ea. Cinnamon Sticks
6 sprigs Jeff’s Fresh Rosemary
12 oz Applejack Brandy

6 Lbs. Pork Loin, remove any excess fat
1 cup SerendipiTea Sri Lanka Black tea

1. Gather and assemble all the ingredients
2. Place the pork loin on a sheet tray lined with plastic wrap enough to fully wrap the pork in.
3. Evenly pour the brandy all over the pork covering as much surface area as possible.
4. Arrange the fresh bayleaves, rosemary, peppercorns and cinnamon sticks on top of the pork.
5. Mix the salt and sugar together and pack the pork with it covering the entire pork loin.
6. Wrap tightly with lots of plastic and place under refrigeration for 24 hours. Repeat the process the next day by only refreshing the set up.
7. On the third day wash all the salt and sugar mixture off, pat dry the pork and place it on a sheet tray in the cooler close to the fan for 24 hours.
8. Using a full 4” disposable hotel pan, sprinkle the tealeaves over the bottom of the pan and lightly moisten them with water.
9. Place a full 2” perforated hotel pan into the 4” full disposable hotel pan then place the pork in the 2” perforated hotel pan.
10. Cover with an inverted 4” full disposable hotel pan and place the entire set-up over an open flame under a hood system.
11. Allow the pork to smoke for 6-8 minutes and remove from the pan.
12. Place the pork on a sheet tray and put in a 350°F oven, roast until fully cooked.
13. Remove from the oven and allow the pork to rest for about 20 minutes in a warm area.
14. Served with a fall fruit compote and mashed potatoes.

• In a large (heatproof) half gallon pitcher, or tea pot:
  
• Place tea in strainer in pitcher and pour boiling water over; steep 10 minutes.
  
• Add Sugar and stir to dissolve. Add 3 cups cold water and stir.
• Pour in 1 quart (4 cups) cold milk and stir. Refrigerate until ready to serve.

*Serving hint- refrigerate the tea concentrate and “froth” the milk in a “milk frother” or immersion blender and pour over tea concentrate in the glass before serving!

Prepare the tea syrup:

• Place 1 tea bag in a 2-cup measure.
• Add boiling water to fill.
• Steep 5 minutes. Remove bag.
• Stir in sugar to dissolve.

To make the drink:

• Pour 1 &1/2 tbs. of tea syrup into glass,(about ¾ of a shot glass)
• Fill with Orangina and top with scoop of Mango Sorbet.
• Add a straw and serve. Makes 8 to 10 servings.

• Prepare tea syrup, by steeping tea into simmer water
• For 1 minute. Add sugar and stir.
• Pour over melon balls and garnish with mint sprig or edible flowers.