January 2013 Issue
In our January 2013 issue, Gloria Cipri-Kemer, owner of Emerald Necklace Inn & Tea Room in Fairview Park, shares ideas for using tea as an ingredient in sweet and savory dishes. Here are a few more of her delicious recipes.
Granny Apple Tspice Spinach Wrap Hors d’oeuvres
Courtesy of Gloria Cipri-Kemer | Serves 12
1 large 12-inch spinach tortilla wrap
4 tablespoons softened cream cheese
1 tablespoon Granny Apple tea spice* (or any apple-flavored green tea)
One small Roma tomato, finely chopped
1/4 cup finely chopped cucumber
1/4 cup of chopped olives
1-1/2 cups of chopped spring greens
Blend softened cream cheese with Granny Apple tea spice. Spread
cream cheese mixture generously over spinach wrap. Mix chopped tomato,
cucumber and olives in a bowl, then sprinkle over cream cheese. Add
chopped spring greens.
Tightly roll tortilla wrap. Cut into 1-inch slices and insert toothpick.
Sun Dried Tomato Jasmine Green Tea Pesto
Courtesy of Gloria Cipri-Kemer | Yields 2 cups | Covers 1 pound of pasta
2 tablespoons loose-leaf Jasmine green tea* (or any jasmine blend)
1-1/2 cups sun-dried tomatoes in olive oil
1/4 cup raw, unsalted cashews
1/4 cup Parmesan cheese
6 large cloves of garlic, roasted
1-1/2 cups extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 350 degrees. Hydrate green tea by pouring 170-degree water over leaves to just cover. Allow the water to absorb 15 minutes. To roast garlic, drizzled cloves with 1 tablespoon of olive oil and wrap in foil. Roast for 30 minutes. Mix tea, sun-dried tomatoes, cashews, Parmesan cheese and garlic in blender, puree well. Add oil in a fine stream as the blender is pureeing, and scrape down sides making sure the mixture is a smooth paste. Mix in balsamic vinegar, season with salt and pepper to taste.
Toss over cooked pasta; may be served warm or cool as pasta salad.
Tea Spice/Crushed Peppermint Chocolate Candy
Courtesy of Gloria Cipri-Kemer | Makes a dozen 2-inch pieces
1-1/2 cups of melted dark chocolate discs specifically for candy-making
1-1/2 teaspoons Chocolate Mint tea spice* (or any chocolate mint black tea)
1/2 teaspoon crushed peppermints
Blend Chocolate Mint tea spice with melted chocolate. Place crushed peppermint into a candy mold. Pour chocolate mixture into mold, refrigerate for 10 minutes. Remove from mold and serve.
*Available from the Emerald Necklace Inn & Tea Room
Tea 101: A Primer
Although they come in countless flavors, most teas are actually derived from the same source: the Camellia sinensis plant, cultivated across the world in tropical and subtropical regions.
Here are some of Gloria Cipri-Kremer’s favorites:
White tea: The purest and least processed of all teas, this loose-leaf variety has very little caffeine and brews to a light color and flavor.
Green tea: The most popular type of tea that many drinkers use to help maintain healthy cholesterol and blood-sugar levels. It is often scented with flowers or mixed with fruits to create a range of flavors.
Black tea: Most of us grew up dipping tea bags of black tea into our cups or enjoying it over ice.
Herbal tea: Although it has the “tea” moniker, this concoction does not contain any leaves from the Camellia plant family. Herbal teas are often infused with pure flowers and fruits. They are typically caffeine-free and most are rich in vitamin C.
Rooibos tea: Also called red tea, rooibus is made from a South African red bush. This premium tea is a healthy source of vitamins and minerals; it also contains antioxidants. Naturally caffeine free, Rooibos teas help promote digestion and are a healthy source of vitamins and minerals.