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 muffinsÂ
Prep Time: 10 minutes
Cook Time: 12-15 minutes
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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)
21st March, 2007: Bigelow Tea for Dinner:Enjoy this Recipe!
Poached Tilapia with Bigelow’s® Green Tea with Lemon Butter Sauce
Ingredients:
½ cup boiling water
6 Bigelow Green Tea with Lemon* Tea Bags tied together
4 additional Bigelow Green Tea with Lemon tea bags
3 to 4 tablespoons of cold butter, cut into pieces
4 Tilapia fillets
Salt & white pepper to taste
1/4 tsp. of tarragon, finely chopped
1 teaspoon of shallots, minced
1/4 cup of orange juice
Instructions:
Pour 1/2 cup of boiling water over 4 Bigelow Green Tea with Lemon tea bags and steep for 4 minutes. Remove tea bags, squeeze to extract as much liquid as possible. Set aside (to be poured over fish fillets later).
Butter a large flat glass dish. Season fish with salt and pepper. Position the fillets flat in the buttered glass dish. Cover with plastic wrap. Set aside.
In a small saucepan, bring the 1/4 cup of orange juice to a boil. Turn off the heat; add the 6 tea bags and tie them together. Steep for 6 minutes, then remove. Squeeze the tied tea bags to extract as much liquid as possible back into the saucepan. Discard the tea bags. Add the teaspoon of shallots, bring back to a boil. Turn off the heat and whisk in the butter, a cube at a time. Season with salt and pepper. Keep warm over low heat.
Pour the infused tea that was set aside, over the seasoned fish fillets, cover with a glass cover or plastic wrap. Place fish in the microwave on high, for 3-4 minutes, or until just cooked through. Remove and let stand for 1 minute before transferring to plates. Spoon sauce over fish, sprinkle with fresh tarragon and serve.
Yield: Serves 4
Posted by Liesl at 10:40 am | Comments (2)
15th December, 2006: From our customers: tea at a baby shower
“My sister wanted to do a nice baby shower for my niece. My niece wanted to have the party at a formal tea place, but it was a bit much for my sister so we decided to have it at my house.
We provided all of the usual treats plus coffee but I wanted to also include tea because of my niece’s first wish to have a tea party. I took out my Bigelow tea box and had it nicely presented on the table along with one of my favorites, Eggnogg’n.
Well when it came time to have the tea and coffee, everyone went for the tea and they went nuts over the Eggnogg’n. Before I knew it the conversation had turned into stories about tea. I didn’t know a lot of my guests because there were my niece’s friends, but by the time everyone had left, we had all had a good laugh and shared some nice tales about tea.”
Derry, Connecticut
Here’s a Recipe for Eggnogg’n Pancakes
Posted by Sabine at 3:13 pm | Comment (1)
13th December, 2006: Shaking Up The Cosmo
It’s hard to visit a fine restaurant without seeing a Cosmo. Since the HBO hit “Sex and the City,” the Cosmo has been the rage. In fact, the Cosmo has become a bit of a trendsetter and inspiration. Mixologists at the trendiest eateries outdo themselves looking to create the hippest, most ingenious innovation on this popular drink.
One variation is quickly becoming the toast of the trendy set. It’s the “Constant Comment” Cosmo and it’s showing up at chic bars, holiday parties and everywhere the fashionable crowd can be found. The new cocktail is made with Bigelow® “Constant Comment” tea, sugar, orange juice and vodka.
“This cosmopolitan is the perfect blend of spice, sweet and fun,” says Cindi Bigelow, a third-generation Bigelow family member and Bigelow Tea’s co-president.
Try the recipe for yourself.
“Constant Comment” Cosmo
Ingredients:
6 Bigelow® “Constant Comment” tea bags
11/4 cups (310mL) boiling water
1/3 cinnamon stick
2 tablespoons (30mL) sugar
4 ounces (120mL) vodka
1/4 cup (60mL) fresh orange juice
Instructions:
Place Bigelow® “Constant Comment” tea bags into a measuring cup and add 1-1/4 cups boiling water and cinnamon stick, let brew five minutes. Remove tea bags and cinnamon stick, add sugar and stir until it dissolves. Chill.
To make Cosmo, mix 2 ounces of the cooled sweet tea with 1 ounce vodka and 1 tablespoon orange juice in a cocktail shaker with ice.
Shake well and strain into a martini glass, garnish with a strip of orange zest and cinnamon stick if desired.
Yield: Serves 4. Share with friends!
To the Future!
The hit TV show “Sex and the City,” is now being shown in reruns around the world and seems like it will be around forever. This refreshing new drink might just do the same. Share a “Constant Comment” Cosmo with someone from another generation. If you do, discuss how this drink has roots in the ancient practice of tea drinking and the modern-day, big city. Not many things that bridge generations so gracefully are also so hip and delicious for people to share. Enjoy!
Posted by Elizabeth at 11:01 am | Comments (3)
