Super Bowl Sunday is nearly here, and the New York Giants are set to take on the New England Patriots. When it comes to the big game, the beverage that immediately comes to mind is … tea? OK, well maybe there are other brews consumed that day, but at Bigelow Tea we think there’s also time for tea on the road to the Super Bowl – just ask Bigelow Tea Spokesman (and New York Giants Super Bowl Champion)  Phil Simms!

So, to help make your menu a winner, here are two great recipes for the big game. Our Miniature Vegetable Quiches (yep, real men do eat quiche)! And our Perfect Peach Mustard Dipping Sauce, ideal for pretzels, chicken, sausage slices or cheese chunks. Enjoy!

Miniature Vegetable Quiches

Ingredients:

Tea Concentrate:

10 bags Bigelow Green Tea
1 cup boiling water

Vegetable Tea Mixture:

2 tablespoons extra virgin olive oil
¾ cup diced colored bell peppers
½ cup asparagus tips/ cut into small pieces, 1/2 – 1 inch
½ cup frozen peas
1 tablespoon minced shallots
¼ cup tea concentrate

 Egg Mixture:

6 large eggs
½ cup half and half
½ teaspoon salt
¼ teaspoon freshly cracked pepper
4-ounces (1/2 of an 8-ounce) package cream cheese, slightly softened, cut into 18-20 pieces
Dill, optional garnish

Yield: Makes 18-24 miniature quiches depending on size of mini-muffin tin (About 1 ½ cups vegetable mixture.)

Prep Time: 20 minutes
Baking Time:  15 to 18 minutes

Instructions:

Place tea bags in a 2-cup glass measure.  Add water.  Steep tea for 10 minutes.
Squeeze all liquid from tea bags into cup.  Discard tea bags.  (About ½ cup tea concentrate.)
Heat oven to 350 F.  Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside.
In 10-inch non-stick skillet place olive oil.  Heat for 1 minute.  Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened.
Add ¼ cup tea concentrate to vegetable mixture.  Continue cooking, stirring occasionally, until most of the tea is evaporated.  Remove from heat; set aside.
In large bowl stir together eggs, half and half, salt and pepper.  Mix well.
In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture.  Top with piece of cream cheese.  Fill to top with egg mixture.
Repeat with remaining ingredients.
Bake for 15 to 18 minutes or until very lightly browned near edges.  Remove from oven.  Cool slightly. Garnish with dill if desired.

Perfect Peach Mustard Dipping Sauce

Ingredients:

½ cup water
6 Bigelow Perfect Peach® Herb Tea Bags
2 tablespoons Dijon mustard
1 ½ tablespoons honey
½ teaspoon soy sauce
½ cup vegatable oil
3-4 drops Tabasco Sauce, or to taste

Yield: Makes 2/3 cup

Instructions:

Bring the water to a boil in a small saucepan. Add the tea bags and steep for 5 minutes, making sure they are completely submerged. Remove to a small strainer and, using the back of a spoon, press as much liquid as possible back into the pan.
In a small bowl, combine the mustard, honey and soy sauce. Add the infused tea and stir until smooth. Whisk in the oil. Season to taste with Tabasco Sauce, cover and refrigerate until needed.

Soba noodles, traditional Japanese fare served both hot and cold, are capturing the attention of American pasta lovers. Nutritionists are taking note of soba’s nutritional profile too. Made primarily of buckwheat, these brownish, slightly chewy noodles have fewer calories and carbohydrates than white-flour pasta. Soba noodles are also a good source of essential nutrients like manganese, choline, thiamine and riboflavin. And Bigelow Tea thinks soba noodles taste great too, especially in this recipe pairing them with Bigelow Tea’s Chinese Oolong Tea!

Try this dish, with just 161 calories per serving and only 3 grams of fat. Slurping from chopsticks encouraged!

Oolong Soba Noodle Salad

Ingredients:

6 cups (1500mL) water
10 Bigelow® Chinese Oolong Tea Bags
8 ounces (224g) soba noodles
1 ½ teaspoons (7mL) toasted sesame oil
¾ cup (180mL) carrot, shredded
1 cup (250mL) bean sprouts
6 small onions, thinly sliced
Salt to taste

Dressing:

2 teaspoons (10mL) sesame seeds
¼ cup (60mL) Bigelow® Chinese Oolong Tea (reserved)
1 tablespoon (15mL) low sodium soy sauce
2 teaspoons (10mL) toasted sesame seed oil
Dash of sugar

Yield: Serves 8

Directions:

In a large pot bring water to a boil; add tea bags and let steep for 5 minutes. Remove ¼ cup (60mL) tea and set aside for dressing. Bring tea back to a boil and add noodles; cook according to package directions.

Meanwhile, make dressing by placing sesame seeds in a dry frying pan over medium heat, shaking pan frequently until lightly toasted, 3-4 minutes. Set aside.

In a small bowl, add reserved tea, soy sauce, oil and sugar; mix well.

When noodles are cooked, drain and rinse with cold water and drain again.

Return noodles to pot. Add sesame seed oil and toss to coat. Add carrot and bean sprouts, toss to mix.

Place on a serving plate, drizzle with dressing. Garnish with extra green onion.

Photo 1 by FotoosVanRobin, via Flickr.com

Since January marks the start of the cold and flu season, Bigelow Tea has created a new twist on an old favorite remedy: chicken noodle soup … with ginger! Soup and tea have many things in common, including that they both soothe both the body and the mind. So, since January is National Soup Month, we’re sharing this great comfort food recipe that combines both ingredients: soup and tea.  Now you’ll be well-armed to fight off those pesky cold and flu bugs!

Enjoy!

Chicken Noodle Soup with Ginger 

Ingredients:

2 cups hot water
3 Bigelow® Ginger Snappish™ Tea Bags
1 cooked, skinless, boneless chicken breast (approx. ½ pound)
4 cups low-sodium chicken broth
2 cloves garlic, finely minced
2 medium carrots, thinly sliced (½ cup)
½ cup dried fine egg noodles
1 teaspoon salt
Freshly ground pepper
⅓ cup fresh parsley, chopped 

Yield:   4-6 servings

Instructions:

1. Combine 2 cups of hot water and 3 Bigelow® Ginger Snappish^TM tea bags and allow to steep for approximately 5 minutes.
2. Meanwhile, using 2 forks, shred the cooked chicken breast. Use one fork to anchor the chicken breast to the cutting board, while using the other fork to “scrape” the chicken into shreds. This is easily achieved if you shred along the grain of the chicken breast. Alternately, you may simply cut the breast into bite-sized pieces.
3. In a medium saucepan or soup pot, combine the chicken broth and the tea over high heat. Add the garlic, carrots, shredded chicken and noodles. Bring to a boil, then reduce to a simmer. Simmer for approximately 7 to 10 minutes, or until carrots are tender and noodles are cooked.
4. Add salt and pepper to taste. Add chopped parsley and adjust seasonings as necessary. Ladle into bowls and serve hot.

Note: To make this soup ahead of time, proceed as directed but omit the noodles and the fresh parsley. Store in refrigerator for up to 2 days, or freezer for up to 2 months. When ready to serve, pour into a medium saucepan, add noodles, bring to a boil, then reduce heat and simmer until noodles are cooked and soup is heated through. Adjust seasonings, add fresh parsley and serve.

Here are two excellent recipes to start with!

Constant Comment Cosmo

Place Bigelow “Constant Comment®” tea bags into a measuring cup and add 1 ¼ cups boiling water and cinnamon stick, let brew 3 minutes. Remove tea bags and cinnamon stick, add sugar and orange juice and stir. Chill 20-30 minutes in the freezer.

Place cooled sweet tea mixture and 4 ounces of vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist.

To make one Cosmo, place two ounces of the cooled sweet tea and mix it with 1 ounce vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist.

Orange & Spice® Hot Mulled Wine

Ingredients:

4 cups red table wine
4 Bigelow Orange & Spice® Herb Tea Bags
½ cup light brown sugar
1 bay leaf

Yield: 8 4-oz. servings

Instructions:

Try a Bigelow “Naughteas” Cocktail – a drink made using Bigelow Orange and Spice tea and alcohol.

Place red wine in a medium saucepan and heat to simmer. (DO NOT BOIL.) Add tea bags and let sit over low heat for 30 minutes. Squeeze and remove tea bags. Add sugar and bay leaf, stirring until sugar is dissolved. Let wine sit over low heat for another 10 minutes, then remove bay leaf. Reheat and serve as needed.

Nutritional Information:

Per serving:

Calories 137
Total Fat 0g
Protein 0g
Carbohydrates 15.4g
Fiber 0g
Cholesterol 0mg
Sodium 11.2mg
Potassium 180.1mg

Cakes, cookies, pies – oh my, the holidays are full of delicious baked treats! While many of us look forward to these simple indulgences, they can present a minefield of health hazards for those who must avoid gluten-based flours. So it’s no coincidence that Gluten-Free Baking Week falls squarely in the midst of the holiday season – December 18-24. It’s a great way to help spread the word that going gluten-free need not leave any holiday revelers feeling deprived. In the spirit of the season, Bigelow Tea is happy to pass on this wonderful gluten-free cookie recipe from our files. After all, most of our teas are Gluten Free too!

Enjoy!

Pumpkin Spice Meringue Cookies With Pecans

Ingredients:

¼ cup hot water
2  Bigelow® Pumpkin Spice Tea Bags
Egg whites from 2 large eggs, at room temperature
½ teaspoon Cream of Tartar
½ cup superfine sugar
¼ cup chopped pecans (or walnuts)
Parchment paper

Yield: 24 cookies

Instructions:

In a measuring cup, steep tea bags in hot water for 5 minutes. Thoroughly squeeze tea bags into cup before discarding. Allow tea to cool.

Preheat oven to 275º and place rack on middle setting. Line a large baking sheet with parchment paper.

Beat egg whites on medium-high speed with an electric mixer, until soft peaks form (about 2 minutes). Add the cream of tartar, then the sugar, a little at a time, and raise the speed of the mixer to high.

Add 1 teaspoon of the prepared tea and continue to beat on high until stiff peaks form (about 5 minutes). The mixture should be very voluminous and look like fluffy whipped cream. Don’t overbeat…the mixture should look glossy, not dry.

Using a 2 oz. ice cream scoop (or 2 spoons), place rounded mounds of meringue (about 2 tablespoons per cookie) onto prepared baking sheet and sprinkle with chopped nuts. Bake for 45 minutes, until firm to the touch. Turn off oven and allow the cookies to slowly cool as the oven cools (at least another hour). They will be crisp on the outside, with a slightly soft center. When they are finished, they will release from the parchment very easily.

Cool completely on a wire rack before storing in an airtight container on the countertop.

Note: Superfine sugar is sometimes sold as “castor” or “caster” sugar and is available in the baking section in most supermarkets. You can make your own superfine sugar by processing regular granulated sugar in a food processor for approximately 30 seconds.

Note: High humidity can sometimes affect the results of this recipe. Dry days are best to make meringues.

Variations:

Mint Medley Meringues: Substitute Mint Medley Herb Tea for the Pumpkin Spice, and substitute crushed peppermint candies (or candy canes) for the pecans.

Ginger Spice Meringues: Substitute Ginger Snappish Herb Tea for the Pumpkin Spice, and finely chopped crystallized ginger for the pecans.

*The recipes designated gluten free do not include the following ingredients: wheat, rye, barley, or oats; or ingredients that might contain these, but Bigelow Tea does not assume liability for information reported on our recipes.

However, anyone who needs or wants to follow a gluten free (GF) diet should check ingredients and products to ensure they are GF. (For example, sesame seeds are naturally GF, but it’s always wise to check with the manufacturer to make sure that gluten was not introduced to the product during processing.)

Bigelow Tea can make no guarantees that the recipes are appropriate for your diet. Individuals should consult with their physician or other medical professional.

Photo by Sleepyneko via Flickr.com

As family recipes pass down from generation to generation, they often get a little tweak or two while still maintaining that traditional element or “secret ingredient” which makes the recipe so special.  This is exactly what Bigelow Tea has created with this lighter version of our classic “Constant Comment®” Holiday Sparkler.

While remaining true to Grandmother Ruth’s original (and delightful!) recipe, Eunice and Cindi Bigelow (mother and daughter) gave this delicious punch recipe a lighter, healthier twist with fewer carbohydrates and 36% less calories! You may have to make more as the party progresses—this festive punch is guaranteed to be popular!

And don’t forget some festive greenery like pine cones, and ornaments around the punch bowl, as an extra touch. From our family, at Bigelow Tea, to yours — Happy Holidays!

“Constant Comment®”  Holiday Sparkler 

Ingredients:

4 cups water
6 Bigelow Constant Comment® Tea Bags
2 quarts Sparkling Water**
1  12-oz. can frozen lemonade concentrate
1  12-oz. can frozen orange juice concentrate
1  8-oz. can crushed pineapple with juice
Orange slices, for garnish

Yield: 25 4-oz. servings

Instructions:

In a saucepan, bring water to boil, add tea bags, cover and steep for 5 minutes. Remove tea bags. Allow tea to cool; then chill.

Just before serving time, combine tea, sparkling water or Champagne, juice concentrates, and pineapple in a large punch bowl.

Garnish with Orange Slices.

** Celebrating a special event? Spark it up by substituting 1-½ to 2 bottles of Champagne for the Sparkling Water

The holiday elves are baking up a storm at Bigelow Tea— with festive cookies that will delight children and adults, alike.  With so many to choose from, we wanted to share one of our seasonal favorites, Lemon Lift® Glazed Butter Cookies along with a special icing recipe containing  Bigelow Eggnogg’n Tea … a fantastic addition to any of your baked goodies!

Enjoy your holiday treats this year!

Lemon Lift® Glazed Butter Cookies

Ingredients:

⅔ cups confectioners’ sugar
1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
¼ teaspoon salt
1 Bigelow Lemon Lift® Tea Bag

Yield: Makes about 4 dozen cookies

Instructions:

Beat together sugar and butter until smooth and creamy. Stir in flour and salt, blending until dough is formed. Divide dough in half; shape into disks and wrap in plastic wrap. Chill 30 minutes.

Preheat oven to 350° F.
Roll dough on lightly floured surface to ¼” thick. Cut into shapes with cookie cutters, re-rolling scraps for additional cookies.

Place cookie shapes on ungreased cookie sheets and bake 12-15 minutes, or until edges start to brown. Remove cookies to wire racks to cool. Drizzle with Lemon Lift Glaze.

Lemon Lift® Glaze:

Pour 2 tablespoons boiling water over 1 Bigelow Lemon Lift teabag in a small bowl. Let steep 5 minutes. Remove teabag, squeezing out liquid. Gradually stir in 1 to 1 ½ cups confectioners sugar until mixture is a glaze consistency, adding a few drops yellow food coloring, if desired.

Icing (The Crowning Glory to your Holiday Cookies!)

Ingredients:

1 cup water
4 Bigelow Eggnogg’n Tea Bags
2 cups 10x confectioners sugar (powder sugar)

Instructions:

Boil water. Place 4 teabags in water and steep for 3-4 minutes. Remove teabags and let liquid cool for ½ hour. Place sugar in mixing bowl. Add 2 tbsp. tea liquid and stir until completely mixed. Should be the consistency of honey. If not, gradually add more liquid in small amounts to reach desired consistency.

Can be used as an icing for holiday cookies, scones, muffins, or ice cream

Bigelow Tea was thrilled at the great response to our delicious Recipe Contest! Once we whittled down all the fantastic entries to the 15 contest finalists – no easy feat there – it was up to our astute tea loving public and guest judges to vote for the best Bigelow Tea-inspired recipe. Then we announced our Grand Prize winner – Diane Halferty, and her delectable White Chocolate Mint Mousse Tea Cups are a revelation!

We asked Diane where she came up with her culinary innovation. She told us “I thought a sweet Holiday nibble would be fun. What can be better than two kinds of chocolate paired with a gentle hint of mint filling? The recipe turned out to be a big hit with friends and family. Easy to prepare and it goes great with all kinds of foods!”

Diane is quite creative, “I have been cooking and creating new recipes for decades. I know what goes with what and always use quality ingredients. I think cooking for family and friends is giving a gift from my heart…the effort and care is well worth the results!”

Well worth it, indeed! Diane also shares that she would like to do a series of cook-books, and she gives some advice to aspiring cooks: “For a novice I would suggest reading cooking columns (like the New York Times or San Francisco Chronicle) all on line, and looking at magazines for ideas.  Keeping a file organized by either ingredient or by the kind of occasion, is helpful too.”  A great Bigelow Tea fan, Diane also added “…I am a BIG tea drinker, as is my husband…every morning and every night….I am thrilled about getting the tea!”

Thanks again for everyone who took part and voted, and all those who submitted such wonderful recipes.  Bigelow Tea fans rock!

It’s National Pomegranate Month and Bigelow Tea is more than happy to celebrate this wonderful—indeed, super!— fruit. The pomegranate is an ancient fruit that is even considered sacred in certain cultures and religions. Today it is enjoyed for its flavor and for the health benefits that come from its high levels of vitamins, minerals and antioxidants.

At Bigelow Tea we have incorporated pomegranate into many of our teas including a Green Tea With Pomegranate and Pomegranate Pizzazz herbal tea. Moreover, we’ve created many recipes where pomegranate-flavored teas can be used—from appetizers to beverages—that will help make your holiday entertaining delicious and healthy!

Here are a few. Enjoy!

Pomegranate Yogurt Dip and Fresh Fruit

Ingredients:

1 cup (250mL) plain yogurt (non-fat yogurt not recommended)
¼ cup (60mL) boiling water
4 Bigelow Pomegranate Pizzazz® Herb Tea Bags
3 tablespoons (45mL) powdered sugar
Chopped dried cranberries for garnish (optional)

Yield: Serves 4. Prep time: 10 minutes – Cook Time: 10 minutes.

Instructions:

• Pour boiling water over Bigelow Pomegranate Pizzazz® Herb tea bags. Let stand for 10 minutes.
• Mix yogurt and powdered sugar. Add 4 tablespoons (60mL) tea mixture and stir well.
• Place in an attractive bowl and garnish with cranberries (if desired).
• Place a variety of fruit such as pineapple, kiwi, mango, papaya and bananas around the dip.

Pomegranate Bellini Mar-TEA-ni

Ingredients:
6 Bigelow® Pomegranate Pizzazz Herbal Tea Bags
1 ¼ cups (310mL) boiling water
4 ounces vodka
¼ cup (60mL) fresh orange juice
Pomegranate seeds if available

Yield: Serves 4

Instructions:

• Place Bigelow® Pomegranate Pizzazz Herbal tea bags into a measuring cup and add 1¼ cups boiling water. Let brew for 3 minutes. Remove tea bags.
• Allow to cool, and then chill. To chill place tea concentrate in the freezer for 30-45 minutes.
• To make a martini, take two ounces of the cooled tea and mix it with 1 tablespoon of orange juice and one ounce of the vodka . Shake with ice and strain into a martini glass. Garnish with pomegranate seeds.

NOTE: If a sweeter Mar-TEA-ni is desired, add ¼ ounce (½ tablespoon) of orange flavored liquor (Triple Sec, Grand Mariner, or Cointreau) to each drink.

Top image by pizzodisevo via Flickr.com

Sustainability takes on new meaning when it comes to saving a potentially catastrophic Thanksgiving meal! That’s why Bigelow Tea wants to share some quick turkey fixes that will serve you well in case of a holiday culinary crisis this year!

1. Frozen turkey:  So, you miscalculated and it’s still frozen…no worries. Fill the sink with cold water and dunk your turkey, breast side down (be sure the turkey is in leak-proof packaging). Change the cold water every 30 minutes and continue, until completely thawed (approximately 30 minutes per pound).
2.  Undercooked turkey:  The guests are hungry, and your turkey is undercooked. Wipe away your tears with the nearest oven glove and then carve, cover and set aside what is cooked(i.e. the breast); continue cooking the dark meat. Serve the breast meat, followed by the dark meat once fully cooked.  It’s the turkey that keeps on giving.
3. Burnt turkey:  Don’t panic (it ain’t over ’til it’s over!).  Remove the burnt skin, baste the turkey all over with some butter, garlic, parsley and a shallots (don’t overdo it with the shallots — they can be overpowering) and then cook at a reduced temperature, checking occasionally with your meat thermometer. 
4. Dry meat:  Usually if you’ve basted the bird often, this won’t be a problem, but, if it is — simply drizzle the turkey with some chicken stock (if the turkey is brined, drizzle with pan gravy).

And as a bonus, here’s a fabulous Acorn Squash recipe featuring Bigelow Tea, a great addition to your sustainable Thanksgiving table!

Mashed Acorn Squash with Apple Cider Herb

Mashed

Ingredients:

Non-stick cooking spray
1 cup hot water
6 Bigelow® Apple Cider Herb Tea Bags
4 lbs. acorn squash (about 4 medium or 2 large), cut in half and seeds removed
¼ cup packed brown sugar
3 to 4 tablespoons unsalted butter
1 teaspoon salt

Yield: Serves 6

Instructions:

• Preheat oven to 400º and place oven rack on middle setting.
• Spray a baking sheet with non-stick cooking spray and arrange the acorn squash cut-side down on the pan. Bake for 40 minutes, or until flesh is soft. Allow to cool for approximately 15 minutes or until cool enough to handle.
• Meanwhile, combine hot water and tea bags and allow to steep for 5 minutes. Thoroughly squeeze tea bags and discard. Set aside.
• Using a spoon, scoop out the flesh of the acorn squash and place in large bowl. Mash with a fork.
• Add ½ cup of the tea, brown sugar, butter and salt, and stir to combine, making sure the liquid is absorbed. Add more tea (1 tablespoon at a time) if the puree is too stiff.
• Check seasonings, and add more salt if necessary. Serve hot 

Image (top) via thegreengirls.com and wholefoodsmarket.com