18th January, 2008: For All You ”Sweet Tooths” Out There - Bigelow Tea’s Top Three Desserts
Bigelow Tea has chosen three winners for its Bigelow Tea Dessert Recipe Contest. Yum…How does Caramel Apple Coffee Cake sound? So good it took First Prize. The delightful flavor of Bigelow Cinnamon Apple Herbal Tea made this cake a winner. The Caramel Apple Coffee Cake was submitted by Laurel of Lake Mills, Iowa. First prize was The Classic Tea Chest. Autumn Tea Cake, which incorporated the heavenly flavor of Bigelow Cinnamon Stick Tea, won second place. Another Iowan, Nita, received the Rose Garden Plate with Server Set for her cake recipe. Third prize, the Four Flavored Tea Chest, went to Annie of Binghamton, NY for her Pineapple Upside-Down Cake. Annie used Bigelow’s infamous Constant Comment Tea to give her cake its unique flavor. Congratulations Laurel, Nita and Anna! Thanks to ALL who entered those wonderful tea dessert recipes.
It’s time to get baking! And while you’re at it, brew up a cup of your favorite Bigelow Tea.
Posted by Julie at 6:00 am | Comment (0)
11th January, 2008: Game Day Sauce Recipes
Perfect Peach® Mustard Dipping Sauce
Our delectably fragrant dipping sauce can be used with grilled sausage bites, cubes of cheese or for crudites. No matter what you choose as its partner, our Perfect Peach® Herb Tea- scented sauce will add pizazz.
Ingredients:
½ cup water
6 Bigelow Perfect Peach® Herb Tea 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
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.’
Yield: Makes 2/3 cup
Ingredients:
½ cup (125mL) hot water
10 Bigelow® Orange & Spice Herbal tea bags
¼ cup (60mL) brown sugar
1 small onion, diced
¼ cup (60mL) ketchup
2 tablespoons (30mL) mustard
Instructions:
Pour boiling water over tea bags. Let steep for 5 minutes. Remove bags, squeezing them for excess tea. Add brown sugar until dissolved. Set aside.
In a skillet, add tea, ketchup, mustard and onions. Mix well and simmer until onions are soft, about 10 minutes.
This sauce can be used with steak, chicken and pork. It also can be used for baking beans.
Yield: Makes ¾ cup
Posted by Liesl at 6:00 am | Comment (0)
30th November, 2007: A Perfect Cake for the Holidays…only by Bigelow Tea!
Ingredients:
½ cup milk
5 Bigelow “Constant Comment”® Tea Bags
½ cup unsalted butter (1 stick)
1 cup sugar
3 eggs, room temperature
1-2/3 cups flour
2-1/2 teaspoons baking powder
Confectioners sugar
Instructions:
- Preheat oven to 350° F. Grease and flour a 9″ round cake pan.
- Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL.)
- Remove from heat and let cool (15-20 minutes); remove tea bags squeezing out liquid. Set aside.
- In large mixing bowl, cream butter and sugar until smooth.
- Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined.
- Add flour and baking powder; mix until a smooth batter forms.
- Pour batter into pan. Bake approximately 35 minutes, or until center of cake springs back when touched. Cool on wire rack before removing from pan.
- Let cool completely before serving. Dust top with confectioners sugar.
Yield: Yields one 9” round cake.
Posted by Liesl at 6:00 am | Comment (0)
26th October, 2007: Pepper Steaks and Tea Rolls, Recipes for the Season
Ingredients:
½ pound (250g) mushrooms, diced
4 medium carrots, julienned
1 ¼ cups (310mL) snow peas, stemmed, strings removed and very finely julienned
1 ¼ cup (310mL) bean sprouts
4 green onions, cut into thin slivers
16 large basil leaves
16 rice paper wrappers
3 cups (750mL) boiling water
10 Bigelow® Green Tea with Mint tea bags
Dipping Sauce:
½ cup (125mL) boiling water
6 Bigelow® Green Tea with Mint tea bags
½ cup (125mL) fresh lime juice
3 tablespoons (45mL) low sodium soy sauce
1 tablespoon (15mL) honey
1 tablespoon (15mL) Asian Chili Sauce
2 garlic cloves, minced
1 teaspoon (5mL) fresh ginger
2 green onions, minced
Instructions:
Bring a small saucepan of water to a boil, add mushrooms, carrots, snow peas and bean sprouts, blanch for 1 minute, and transfer to a paper towel. Have green onions and basil leaves prepared.
Boil 3 cups (750mL) water, add 10 tea bags and let steep for 5 minutes. Remove tea bags. Pour tea into a low sided casserole. Cool.
To assemble rolls, soak sheets of rice paper in tea for 1 minute, carefully transfer to a paper towel, let sit 1-2 minutes or until pliable.
To assemble each roll, take a soaked wrapper, arrange 1/16th of the vegetables in a row on top of the wrapper, roll up rice papper folding in flaps after first turn. Add one basil leaf, keep rolling. Continue until all the rolls are finished. The rolls will keep in the refrigerator for 6 hours, tightly covered. To serve cut in half on the diagonal and serve with dipping sauce.
To make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags. Combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions. Mix well and serve with wrappers.
Yield: Serves 8 (2 each) Prep Time: 45 mins Cook Time: 2 mins
Ingredients:
1 cup (250mL) boiling water
12 Bigelow® Pomegranate Pizzazz tea bags
3 red bell peppers, seeded and sliced in strips
2 tablespoons (30mL) olive oil
4 - 6oz. (168g) round steak, tenderized
Salt to taste
Dash of pepper
Pomegranate seeds for garnish (opitional)
Instructions:
Add tea bags to boiling water. Let steep for 5 minutes. Remove tea bags, squeezing well. Reserve.
Add olive oil to a heavy skillet, saute peppers until soft. Set aside.
Add steak to peppers and continue sauteing for about 5 minutes on each side or until done to your taste.
Place steaks on a warm plate, top with peppers, Keep warm.
Pour tea into hot skillet, add salt and pepper, stirring and scrapping brown pits from pan. Boil to reduce liquid to ½ cup (125mL). Pour sauce over steak and peppers. Serve with hot rice. Garnish with pomegranate seeds is desired.
Yield: Serves 4
Posted by Liesl at 6:00 am | Comment (0)
22nd August, 2007: How to Host a Tea Party
Many hostesses have been feeling a little uneasy these days. Now that tea parties are making a comeback, a number of us are hesitant about tackling this trend. After all, afternoon teas are literally steeped in tradition. Luckily, several experts are willing to share their secrets to ensure our success.
According to Erika Lenkert at Glam, we can shelve the concept of teas as they used to be. “Forget any preconceived notions of Grandma’s gloves, ho-hum white-bread sandwiches, or stiff upper lips,” she says. “The only thing this affair has in common with the traditional English pastime is an infusion of tasty tea and delicious conversation.”
Erika then spells out five easy steps for a fantastic event:
- Send guests a written invitation
- Have the party outdoors
- Serve snazzy tea-infused cocktails
- Offer unexpected finger foods
- Play mood music
Contributing to the wealth of modern tea time ideas is Elaine Kordares at Seeds of Knowledge.
This out-of-the-box thinker suggests hosting a tea break at work. “Surprise your co-workers with a tea break,” Elaine writes. “Bring sandwiches, cookies, scones and a special teapot for a special break from the ordinary.”
Now that’s a suggestion that even the least experienced hostess can pull off!
Posted by Brenda at 6:00 am | Comments (2)
8th August, 2007: Tea Recipes keep you Cool
Check out the links below for some delicious recipes from our website archives:
Posted by Sabine at 7:01 am | Comment (1)
10th July, 2007: Bigelow Tea-V brings you a Summer Recipe
Check out our latest video with Cindi Bigelow making a Constant Comment Cosmo made with Bigelow Constant Comment of course. (Note: Move the round button on the bottom of the screen slightly to the right and enjoy!)
Posted by Liesl at 6:00 am | Comment (1)
2nd July, 2007: Tea Trends
According to the Tea Association of the U.S.A., tea is in demand. Just last year, Americans consumed over 2.25 billion gallons of the beverage. And sales are increasing, which begs the question, how is tea being consumed today?
A quick visit to 2BASnob shows some new ways tea is be enjoyed, including cocktails. Bartenders in the trendiest big city clubs are including green, black and scented teas in a new wave of drinks.
Check out our latest video with Cindi Bigelow making a Greenie Martini made with Bigelow Green Tea of course (Note: give the video time to download, hit the play button and enjoy!)
Posted by Brenda at 6:00 am | Comments (2)
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 | Comment (0)
10th April, 2007: Bigelow for Dessert!
Ingredients:
12 Bigelow® Pomegranate Pizzazz tea bags
2 cups (500mL) boiling water
3 cups (750mL) all-purpose flour
1 cup (250mL) sugar
1½ tablespoons (22.5mL) baking powder
¾ teaspoon (3.5mL) salt
¾ cup of vegetable oil
3 large eggs
1½ cup cooled Pomegranate tea from above (reserve 6 tablespoons (90mL) for icing
Glaze:
2 cups (500mL) icing sugar
5-6 tablespoons (75-90mL) of remaining Pomegranate tea
Add 1 tablespoon at a time to make a stiff icing
Instructions:
Make tea by steeping tea bags in the boiling water for 10 minutes. Set aside to cool.
Preheat over to 400ºF (200ºC).
Line muffin pans with muffin paper liners (total of 12) and spray top of muffin pan with cooking spray.
Combine flour, sugar, baking powder and salt in large mixing bowl. Whisk together oil, eggs and reserved tea in separate bowl until combined. Add the egg mixture to the flour mixture and stir until the dry ingredients are moist and blended. Do not over mix.
Scoop the muffin mixture into prepared muffin pan filling to the top of each muffin cup.
Bake 12-15 minutes or until light golden brown or when a toothpick comes out clean. Remove from oven and cool for 5 minutes. Turn out the muffins and glaze.
Make the glaze by combining icing sugar and 5-6 tablespoons (75-90mL) tea. Ice the muffins with glaze.
Yield: Make 12 muffins
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Ingredients:
6 Bigelow® Tasty Tangerine Herbal Tea Bags
¾ cup (180mL) boiling water
½ cup (125mL) butter, soften
1 ½ up (375mL) sugar
3 eggs
2 ½ cups (275mL) all-purpose flour
1 ½ teaspoons (7.5mL) baking powder
¾ teaspoon (2mL) salt
1 cup (250mL) buttermilk
1 cup (250mL) raisins
1 ½ teaspoons (7.5mL) vanilla
½ cup (125mL) walnuts, chopped
1 tablespoon (15mL) orange peel, grated
Frosting:
1/3 cup (80mL) butter, softened
3 cups (750mL) powdered sugar
4 Bigelow® Tasty Tangerine Herbal Tea Bags
½ cup (125mL) boiling water
2 teaspoons (10mL) orange peel, grated
Instructions:
Cake:
Preheat oven to 350ºF (180ºC). Prepare an 11″ x 13″ (27.5cm x 32.5cm) pan by greasing and flouring. Boil water and add Bigelow® Tasty Tangerine Tea Bags, let steep for 10 minutes, strain making sure that you have ½ cup (125mL) tea.
Cream butter and sugar; add eggs - one at a time, mixing well. Add dry ingredients, alternately with buttermilk and the tea. Add vanilla and mix well. Add raisins, walnuts and orange peel. Pour batter into pan, bake cake for 45-50 minutes.
Frosting:
Make tea by infusing boiling water with Bigelow Tasty Tangerine Herb Tea, let steep for 10 minutes. Remove tea bags and make frosting by beating butter, powdered sugar and tea together. Spread frosting on top of the cake and garnish with grated orange zest.
Yield: 15 to 20 servings
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Posted by Liesl at 6:00 am | Comments (2)
