Flavorful Teas
Monday, April 21st, 2008
Making a good glass of iced tea involved more than simply steeping leaves for an extra-long time. Actually, longer steeping can draw out a plant’s less desirable flavors. With ample herbs flowers and spices, a steeping time of only 3 minutes in hot water should do. For best flavor, serve tea immediately, or refrigerate for no longer than three days.
• Peach Pick-Me-up
Makes about sex 8-ounce servings
1 tbs. dried mint leaves
4 cups water
2 cups pureed peaches, chilled
Garnish: Fresh mint leaves
Steep mint leaves ion hot (80- to 90-degree) water for 3 minutes. Pour peaches into a sieve to remove chunks. After the mint tea has cooled completely, mix it with the strained peach puree. Serve cold, garnished with fresh mint leaves.
• Hip Apple Rose Tea
Makes about four 8-ounce servings
2 cups hot water
2 tsp. dried and seeded rose hips
10 to 12 dried hibiscus flowers
1 tbs. fresh pineapple sage or apple mint leaves
4 tsp. fresh raspberry leaves or 2 tsp. dried leave
2 cups cold water and ice
Apple juice for sweetening, optional
Garnish: Apple slices, cut horizontally
Steep hips, flowers and leaves in hot water (80 to 90 degrees) for about 3 minutes. Allow to cool slightly, strain and add cold water and ice. Pour tea over additional ice. Float apple slices in each glass as garnish.
• Black Forest Magic
Makes about four 8-ounce servings
1 tbs. black tea leaves
1/4 tsp. cocoa powder
1/8 tsp. ground cinnamon
4 cups water
1/4 to 1/2 cup black cherry juice
Garnish: Maraschino cherries with stems
Combine tea leaves, cocoa and cinnamon in a French press or muslin tea bag. Boil water and pour over tea leaves and spices. Steep 3 minutes and strain. Cool completely, then add cherry juice. Serve over ice with maraschino cherries.
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Earthly Eating Daily Recipe
Baked Wild Salmon with Herb Butter
Makes4 Servings
For the Herb Butter:
8 tbs. (1 stick) butter, softened
1/2 cup chopped herbs (such as parsley, chervil and chives)
1 garlic clove, finely chopped
Squeeze of fresh lemon juice
Salt
Freshly ground black pepper
Pinch of cayenne
Stir ingredients together in a small bowl, mixing well. Taste and adjust the salt, pepper and lemon as needed. Refrigerate butter until ready to use.
For the Salmon:
1 to 1 1/2 pounds wild salmon fillets, cut into 4-to 6-ounces pieces
Salt
Freshly ground black pepper
Preheat oven to 425 degrees; remove herb butter from the refrigerator to soften. Remove any pin bones from the salmon,. Oil a baking dish or a rimmed baking sheet and place the salmon pieces in it, skin side down. Season salmon with salt and pepper, then brush or drizzle with oil. Bake until the flesh is just set but still pink in the center, 7 to 12 minutes, depending on the thickness of the fillets. Spoon soft herb butter over each piece of fish; pass remaining herb butter at the table.
Happy Eating!
