all recipes below
Mock Chicken Salad
Place the tofu, cashews, celery, olives and mayonnaise in a
bowl and mix well. Spread on
the bread. Makes 4 open face
sandwiches or can be cut into 16 hors díoeuvres.
This can also be served in a puff pastry.
ounces hickory tofu, chopped
Chai Scones (Robert Wemischner)
Sift all of the
dry ingredients together (flour, sugar, baking powder and spices).
Place these ingredients into the bowl of an electric mixer. Add the butter. Mix on low speed until the mixture resembles coarse meal.
Combine the egg
yolks, heavy cream and chai concentrate in a small bowl. Add this to the
dry ingredients. Mix just
until combined. Do not over mix. Remove from the bowl to a lightly floured surface and knead
briefly. Divide into two equal parts and flatten each into a round
measuring about 7" in. diameter by 1/2" thick. With a knife
dipped in flour, score each round into eight equal wedges. Brush with egg
wash, score decoratively with a fork, if desired.
Sprinkle with cinnamon sugar and place in preheated 425 degree oven
for about 25 minutes until golden brown.
Let cool slightly on a cooling rack and cut into eight wedges each. Makes 16 scones.
This brings out
the fruity character of good Darjeeling tea.
It's great served with scones, shortbread or the morning toast. And
it can be made in advance and stored, refrigerated, for at least a month.
If it is peach season, use the freshest, ripest, most fragrant fruit you
canned peaches in fruit juice based syrup (no extra sugar added), or
frozen peaches will do.
Place all the ingredients except the crystallized ginger into a heavy 3 quart saucepan. Bring to the boil, skimming frequently during the first few minutes of cooking. Reduce heat and cook just until the mixture flows slowly when dropped from a spoon and coats the spoon. Add the ginger. This mixture will not appear thick when hot. When it cools, it sets to a thick sauce consistency. It is not designed to be as firm as commercially made jams.
Assam and Lemon Tarte
Cream the butter in the bowl of an electric mixer (or in a food processor, using steel knife attachment) until soft and fluffy. Add the sugar and zest and mix to blend, aerating the mixture until light in color. In a separate bowl, break the egg and stir lightly. Use only half of the egg and blend it in with the mixture, about 1 minute. The mixture will look somewhat curdled. This is normal.
Add the flour all at once and mix just until the flour disappears. Remove from the mixer (or processor bowl) and place on a lightly floured surface. Knead briefly and flatten into a disk about 1/2 inch thick. Wrap and refrigerate until firm. While the dough is chilling, make the Tea and Lemon Curd filling.
Lemon Curd Filling:
In a small
non-reactive(not aluminum) saucepan, heat the lemon juice and tea
leaves to 185 degrees. Remove from heat, allow to steep for 1 minute and
sieve the mixture into a small bowl, pressing hard on the tea leaves to
extract as much of the liquid as possible. Reserve the liquid, discarding
the leaves. In a three-quart saucepan, bring 3 inches of water to a boil.
Place the sieved liquid, lemon zest, eggs, egg yolks, sugar and butter
into a stainless steel bowl large enough to fit snugly over the saucepan.
Reduce the heat to medium so that water is just simmering. Whisk
constantly until it is the thickness of mayonnaise, making sure to scrape
the mixture well from the sides of the bowl. Put through fine-meshed sieve
to remove any lumps. Set aside at room temperature.
On a lightly
floured surface, roll the dough to a 14" round, about 1/4"
Slide a metal
spatula under the dough to be sure that is not sticking to the rolling
surface. Roll up over the rolling pin and ease into 8" diameter
false-bottomed tarte pan, pressing dough firmly into the fluted sides of
the pan. Prick with the tines
of the fork at 1" intervals all around the base of the tarte. Chill
until frozen, about 30 minutes. If
you have extra dough, make a few cookies!
While the dough is in the freezer, preheat oven to 400 degrees. Bake the dough on the middle rack of the oven for about 35 minutes, or until golden brown. Allow to cool. Spread the filling evenly in a 1/2 inch layer and decorate as desired, with chopped pistachios, a few shreds of crystallized ginger, or thin slices of lemon which have been cooked in a sugar syrup until tender and then caramelized. Serve at room temperature. Serves 6.
recipes are excerpted from
"Cooking with Tea" by Robert Wemischner, Tuttle,
- 3 3/4
cups all purpose flour
- 4 pounds fresh aromatic peaches, peeled and pitted, roughly chopped (if using canned, drain well before using)
- 2 pounds granulated sugar
- 2 cups brewed tea made from a Darjeeling
tea (steep the tea leaves in 180 degree water for 3 minutes and drain)
- 1/2 cup chopped crystallized ginger
pound unsalted butter, at room temperature
- 1/4 cup granulated sugar
- Zest of 1/2 a lemon (yellow part only)
- 1 whole large egg
- 1 1/4 cup all-purpose flour
and Lemon Curd Filling:
- 1/2 cup freshly squeezed lemon juice
- 5 tablespoons Assam tea leaves
- Zest of 1 lemon
- 2 whole large eggs
- 2 egg yolks from large eggs
- 3/4 cup granulated sugar
- 1/4 pound unsalted butter
- Optional garnishes: Natural, unsalted
pistachio nuts, finely chopped or
- Crystallized ginger, thinly sliced or
- Candied lemon slices
Homemade Mayonnaise (Julie Hawkins)
Place the egg yolks, egg, mustard and lemon juice in a food
processor. And mix until no clumps are present. Pour the oil slowly into the spout of the food processor
while mixing constantly until the desired consistency is reached.
The rule of thumb is about a maximum of 2/3 cup of oil per egg
yolk. When done, add about 3
pinches of salt (to taste) and pulse again quickly to mix.
Chai tea can be made with a commercially
prepared "Yogi tea" or as follows:
Boil in 2 cups of water for 8 minutes:
2 black tea bags and let it steep for about 15 minutes. Strain out the spices when done steeping.
- 1 stick of cinnamon
- 3 to 4 cloves
- 3 to 4 black peppercorns
- a slice of fresh ginger
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copyright 2000, Regina Campbell