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Tag Archives: tea

ROSA MAE

11 Friday Mar 2016

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

best place to live, Fayetteville Arkansas, gin, honey, Licor 43, lime, tea, US News and World Report

I am deeply thankful to call Fayetteville, Arkansas home, and was super excited that this little part of the world was recently recognized as the third best place to live by U.S. News and World Reports. Data driven and unbiased, this conclusion was based on factors such as quality of life, a strong economy, and the excellence of the local schools. I found the components of the Rosa Mae cocktail as interesting and varied and wonderful as those of my adopted home town. Cheers!!

ROSA MAE

rosa mae

1 cup gin

1 tea bag

1 1/2 tablespoons honey

6 tablespoons fresh lime juice

6 tablespoons Licor 43

soda water

lime wedges

bitters

Combine gin and tea bag in a measuring cup. Let steep for 5 minutes. Discard tea bag. Stir honey and 1 1/2 teaspoons of water in a small bowl and add to the tea-infused gin. Mix in lime juice and Licor 43.

Fill 2 glasses with ice cubes. Pour half of mixture into a cocktail shaker and fill with ice. Shake vigorously and strain into prepared glasses, dividing equally. Top each with a splash of soda water. Discard ice in shaker and repeat to make 2 more cocktails. Garnish each drink with a lime wedge and a dash of bitters.

Enjoy!

Recipe adapted from Bon Appetit, February 2012

www.bonappetit.com/

SWEET TEA AND LEMONADE CAKE and JASMINE BUTTERMILK PANNA COTTA WITH BERRY SAUCE and LEMON EARL GREY SQUARES

22 Wednesday Jul 2015

Posted by Ceri Wilkin in Dessert, Recipes

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Tags

bars, berry sauce, buttermilk, cake, lemon, lemonade, panna cotta, tea

We were invited to a friends home for a barbecue, and I offered to bring dessert. After looking up recipes that appealed to me, I realized it was an evening of tea inspired confections. In the three sweet treats I made, orange pekoe, jasmine and earl grey infusions were all featured.

SWEET TEA AND LEMONADE CAKE

sweet tea lemonade cake

shortening

1 1/2 cups boiling water

3 family size tea bags

1 cup butter, softened

2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 large eggs, at room temperature

3 1/2 cups cake flour

2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

Lemonade Frosting (recipe to follow)

Heat oven to 350F. Grease with shortening, and flour a 13 by 9-inch pan. Pour 1 1/2 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep for 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon, discard tea bags. Cool tea for 20 minutes.

Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together cake flour, baking powder, salt and baking soda, add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture (discard any remaining tea). Beat at low speed just until blended after each addition. Pour batter into prepared pan.

Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 20 minutes). Spread lemonade frosting on cake.

LEMONADE FROSTING

Beat 1 (8-ounce) package of cream cheese, softened, and 1/4 cup butter, softened, at medium speed with an electric mixer until creamy. Gradually add 6 cups powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. Beat in 1 tablespoon of lemon zest and 3 tablespoons of fresh lemon juice, just until blended. Increase speed to high, and beat until light and fluffy.

Enjoy!

Recipe adapted from Southern Living, August 2014

www.southernliving.com/food

JASMINE BUTTERMILK PANNA COTTA WITH BERRY SAUCE

jasmine buttermilk pannacotta

1 teaspoon unflavored gelatin

1 tablespoon cold water

2 cups cream

1/2 cup sugar

1 (3 inch) orange peel strip, white part removed

3 tablespoons jasmine tea

1 vanilla bean

2 cups whole buttermilk

1/8 teaspoon salt

berry sauce (recipe to follow)

Sprinkle gelatin over cold water, let stand 10 minutes. Meanwhile, combine cream, sugar and orange peel in a medium saucepan over medium heat. Split vanilla bean, scrape seeds into cream mixture and place bean in mixture.

Cook over medium heat, stirring constantly, 5 minutes or just until mixture begins to boil. Remove from heat, immediately stir in gelatin mixture until smooth. Let stand for 5 minutes.

Discard tea leaves and vanilla bean. Stir in buttermilk and salt. Strain into a heatproof glass measuring cup. Divide among 8 glasses. Cover and chill for 24 hours. Serve with berry sauce.

BERRY SAUCE

6 ounces fresh raspberries

3/4 cup coarsely chopped fresh strawberries

2 tablespoons sugar

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon vanilla bean paste

Coarsely mash 3/4 cup raspberries, strawberries, sugar, lemon juice and vanilla bean paste in a bowl, let stand for 30 minutes. Stir in remaining raspberries just before serving.

Enjoy!

Recipe adapted from Southern Living, March 2013

www.southernliving.com/food

LEMON EARL GREY SQUARES

earl grey lemon bars

CRUST

cooking spray

1 1/4 cups flour

1/3 cup powdered sugar

2 Earl Grey tea bags, divided

1/8 teaspoon salt

8 tablespoons chilled butter, cut into pieces

FILLING

1/4 cup fresh lemon juice

1 cup granulated sugar

2 tablespoons flour

1/2 teaspoon baking powder

2 teaspoons grated lemon rind

3 eggs

1 tablespoon powdered sugar

Heat oven to 350F.

TO PREPARE CRUST

Line an 8-inch square baking pan with foil, that extends 2 inches beyond the sides, coat foil with cooking spray.

Combine flour, powdered sugar, 1 teaspoon of tea leaves from 1 tea bag (discard remaining tea in bag), and salt in a bowl, cut in butter until mixture resembles coarse meal. Press into the bottom of prepared pan. Bake for 15 to 19 minutes or until lightly browned.

TO PREPARE FILLING

Place juice in a medium microwave-safe bowl. Microwave on HIGH for 30 seconds. Add remaining 1 tea bag to juice, cover and steep for 5 to 10 minutes. Squeeze juice from tea bag into bowl, discard tea bag. Combine granulated sugar, 2 tablespoons flour and baking powder in a bowl. Add rind and eggs to juice, stir with a whisk until combined. Add sugar mixture to juice mixture, stir with a whisk until well combined.

Remove crust from oven, pour filling onto hot crust. Bake for 20 to 23 minutes or until set. Cool in pan on a wire rack for 30 minutes. Remove from pan by lifting foil. Remove foil, cut into bars, sprinkle with 1 tablespoon powdered sugar.

Enjoy!

Recipe adapted from Cooking Light, June 2012

www.cookinglight.com/

RADISH CHIVE TEA SANDWICHES WITH SESAME AND GINGER and CHERRY TOMATOES FILLED WITH GOAT CHEESE AND TARRAGON

08 Monday Jul 2013

Posted by Ceri Wilkin in Appetizers

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Tags

cheese, cherry, chive, ginger, goat, radish, sandwich, sesame, tarragon, tea, tomatoes

A dear friend had a yoga themed birthday party – a great yoga class out on the back deck with wonderful people, followed by lovely libations and fabulous food. A truly beautiful, heart opening day, for a beautiful lady.
I wanted to make something that was fun, elegant, flavorful and mostly healthy – to fit the theme of the day.

RADISH CHIVE TEA SANDWICHES WITH SESAME AND GINGER

1/4 cup butter, at room temperature
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds
3/4 teaspoon grated peeled fresh ginger
1/4 teaspoon sesame oil
16 1/4 inch thick baguette slices, lightly toasted
10 radishes, thinly sliced
sea salt to finish

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in a small bowl, season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and sea salt, if desired.
Enjoy!

Recipe adapted from Bon Appetit, April 2008
www.bonappetit.com/recipes‎

CHERRY TOMATOES FILLED WITH GOAT CHEESE AND TARRAGON

20 cherry tomatoes
4 ounces cream cheese, slightly softened
5 ounces of goat cheese, room temperature
1 teaspoon of lemon juice
1 teaspoon of chopped tarragon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut off a very thin slice from the base of each tomato, so they will stay upright. Cut a thin slice off the top of each tomato and scoop out the pulp, leaving interior walls intact.
Place tomatoes on a tray lined with paper towels, hollow side down to drain residual liquid.
Place cream cheese, goat cheese, lemon juice and tarragon with salt and pepper into a bowl and mix together.
Spoon cream cheese mixture into a piping bag fitted with a small nozzle. Place tomatoes on their bases and pipe mixture into each tomato case. Refrigerate for at least one hour, or overnight.
Enjoy!

Recipe adapted from YW, March 2013

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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