Bigelow Tea Presents A Week of Holiday Recipe Greetings! Day One’s Menu Feature: Appetizers & Salads

‘Tis the season! Bring on the festive foods, delicious seasonal teas and popular naugh-TEA libations from Bigelow Tea, all perfect for sharing with family and friends! Bigelow Tea is sweetening your holidays with a week of recipe favorites picked out by our Bigelow Tea elves! For five days we’ll feature some sweet and savory selections–from appetizers to desserts–for a complete holiday meal…and all for you, our cherished customers!

So now, let’s begin at the beginning–with a delightful appetizer and fresh salad along with plenty of holiday spirit! Join us tomorrow for the next tasty installment!

I Love Lemon Asparagus Wrapped in Smoked Salmon

Ingredients:

8 Bigelow® I Love Lemon™ Herb Tea bags
4 cups water
1 lb. fresh asparagus (approx. 30 stalks), peeled, and tough ends trimmed away
4 oz. light cream cheese, at room temperature
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 teaspoons salt
8 oz. thinly sliced smoked salmon

Yield: Serves 10

Instructions:

This elegant hors d’oeuvre is surprisingly simple to prepare, and is as delicious as it is beautiful. By parboiling fresh asparagus in Bigelow® I Love Lemon™ Herbal Tea, it becomes subtly infused with flavor and the perfect complement to smoked salmon.  A touch of herb cream cheese holds the wraps together for an impressive presentation.

• In a medium saucepan, bring 4 cups of water to a gentle boil. Remove from heat, add tea bags and allow to steep for 5 minutes.
• Remove tea bags, return saucepan to the heat and bring to a boil. Add asparagus and 1½ teaspoons of salt to the pan.
• Parboil for 2-3 minutes, or until crisp-tender.  Remove asparagus and immediately transfer to a bowl of ice water (to stop the cooking).
• Drain and pat dry.  Set aside.
• Meanwhile, in a small bowl, combine the cream cheese, fresh herbs and remaining ½ teaspoon of salt. Stir to combine.
• Spread a thin layer of the cream cheese mixture (about ½ teaspoon) on each slice of smoked salmon.
• Roll up one stalk of asparagus in each piece of smoked salmon, leaving the tips of the asparagus exposed (making it easier to pick up).
• Arrange on a platter and serve at room temperature.

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 bags
⅓ cup (80mL) red wine vinegar
⅓ cup (80mL) olive oil
2 tablespoons (30mL) grated shallots
1 teaspoon (5mL) sugar, to taste
Salt and pepper, to taste

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

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, and drizzle with Pomegranate Vinaigrette.
• Serve immediately.

*If pomegranate seeds are not available, substitute sun-dried cranberries.

(Table Setting Photo via Tableambiance.blogspot.com)