>> Tuesday, January 4, 2011
Hi guys! I know you are all waiting on the first photo tutorial but I'm working with only 4 hours sleep today and I just couldn't finish it without making sure there are no mistakes, so that will be the next post. I promise! On another note, Julie from Gourmet Getaways just reviewed my cookbook. I think she liked it ;), So I'd like to invite you guys to stop by her site and read her review. Guess what? in addition to the review she is also giving away a copy. She is making it really easy and fun to enter your chance to win. Please stop by Gourmet Gateways to enter your chance to win.
Check out her pretty photo of the recipe (Apple Chai Masala Muffins) she choose.
The recipe that I have for you today is for one of my favorite drinks in the whole world, tea. I'm a tea addict and always experimenting with different spices and flavors to keep it all interesting. Mandarin oranges also know as Tangerines are such a great tasting fruit to eat on their own, juice for cooking and baking and of course the zest or peel is one my favorite ingredients. I don't buy dried zest or peels I dry my own. It's very easy and while it's drying it makes your house smell really good. But perhaps I'll do a tutorial another time so I can convince you guys. In the meantime I'll leave you with this lightly spiced and fruity tea. It's a great tea to drink anytime of the day.
Ingredients: ( makes 3-4 cups)*black tea, bags or loose leaf
3 bruised cardamom pods
4 whole cloves
1/2 tsp. ground cinnamon, or half 1 stick
Peel of 1 small Mandarin (Tangerine) fresh or dried equivalent
4 cups (1 Lt.) water
* The amount of tea depends on how strong you take your tea. For this amount of water I will typically use 3 strong black tea bags. If I have loose leaf tea on hand I will use about 1.5 tablespoons. Adjust to your taste.*
pot and fine sieve**see photos below for the ones I use.
1. Pour the water into the pot then add the cardamom,cloves, cinnamon and Mandarin peel. Cover and over medium heat bring to a boil. Leaving the pot partially covered simmer for 10 minutes. Add the tea to the pot and continue simmering an additional 5 minutes then turn the heat off. Allow to cool slightly before straining and serving.
2. Use a small tea strainer to pour the tea into tea cups or using a normal sized fine sieve strain the tea into another pot or teapot.
I don't sweeten my tea but if you would like to sweeten yours I would recommend using honey or brown sugar for the best tasting tea. This was my breakfast, tea and a slice of Bundt cake.
One last photo of Mandarins, they are so cute I couldn't resist shooting a bunch of photos.
Do you like to listen to music while you cook? I listen to music pretty much all day long on most days. I have quite an eclectic taste in music... well actually eclectic is a good word to describe myself. Anyways, this warming spiced tea was made to the smooth-relaxing sounds of Corinne Bailey Rae. She is one of my favorite musicians to listen to when I'm in a need to relax kinda mood. The sounds came from her "Like A Star" album, a must have in my opinion.