16th May, 2007: Bigelow Salad & Dessert Recipes
Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish
Ingredients:
4 cups mixed lettuce greens
¼ cup (60mL) pomegranate seeds*
2 ounces (56g) soft goat cheese, crumbled
Pomegranate Vinaigrette
½ cup (125mL) boiling water
6 Bigelow Pomegranate Pizzazz® Herb Tea tea bags
1/3 cup (80mL) red wine vinegar
1/3 cup (80mL) olive oil
2 tablespoons (30mL) grated shallots
1 teaspoon (5mL) sugar - to taste
salt and pepper to taste
Instructions:
Make the vinaigrette by infusing water with 6 Bigelow Pomegranate Pizzazz® Herb Tea bags for 10 minutes. Remove tea bags, combine vinegar, olive oil and shallots together. Add sugar, salt and pepper to taste.
Arrange a cup of mixed greens on 4 individual plates, garnish with pomegranate seeds and goat cheese, drizzle with Pomegranate Vinaigrette. Serve immediately.
*If pomegranate seeds are not available substitute sun-dried cranberries.
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Tangerine Mousse with Honey & Cream
Ingredients:
1 cup (250mL) boiling water
6 Bigelow® Tasty Tangerine Juice Tea Bags
4 egg yolks
1 cup (250mL) sugar, divided
1 pkg. unflavored gelatin
2 tablespoons (30mL) cold water
3 egg whites (½ cup = 125mL)
2 cups (500mL) whipping cream, whipped
2 tablespoons (30mL) honey
1 ounce (30mL) orange liqueur
Instructions:
Pour boiling water over tea bags and let steep 5 minutes. Remove tea bags, squeezing out excess tea and chill.
Over medium heat, beat egg yolks and half the sugar in the top of a double boiler until fluffy. Let cool.
Dissolve gelatin with a little cold water. Beat egg whites and remaining sugar until fluffy and add to egg yolk mixture, folding carefully. Fold in whipping cream(whipped), gelatin and tea. Place in individual dessert dishes. Refrigerate for 2 hours. Garnish with extra whipping cream, drizzle with honey and orange liqueur.
Yield: Serves 10
Prep Time: 30 minutes
Cook Time: 5-10 minutes
Posted by Liesl at 6:00 am |
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