Oct 18th, '09, 14:43
Posts: 59
Joined: Oct 8th, '09, 23:01
Location: Jersey!, the nice part
by beckynoel » Oct 18th, '09, 14:43
Drax wrote:Yeah! Sounds spectacular! How well does the tea in the fudge stand up to the other flavors?
The tea is the ONLY flavor that comes through! The recipes is basically heavy cream, sugar, butter, vanilla extract, and tea! A couple other things here and there, but the tea flavor is just lightened and sweetened. I got the recipe here on the Adagio TeaChef. Just look under "chestnut".
You could always buy MY signature blend to use in the recipe:
Nutcracker Sweetness.
It's yummy and delicious!!
Last edited by
beckynoel on Oct 18th, '09, 16:49, edited 1 time in total.
Oct 18th, '09, 15:03
Posts: 42
Joined: Jul 2nd, '09, 20:25
Location: Vienna, Austria
by miginaustria » Oct 18th, '09, 15:03
Like a lot of people I have already tried my hand at Matcha ice cream and Matcha cookies, which I enjoyed.
I really want to try some more savory dishes too. I just found out recently that a library branch nearby has an interesting book -- New Tastes in Green Tea, by Mutsuko Tokunaga -- which I hope to check within the next week.
In my cup right now: Rou Gui, from the Tea Gallery
Oct 18th, '09, 15:09
Posts: 495
Joined: Jan 31st, '09, 12:41
Location: midwest, Sanibel wannabe
by Dreamer » Oct 18th, '09, 15:09
Nope, never cooked with tea yet. Matcha ice cream does sound good, but I don't eat much ice cream and I like my matcha hot in a chawan.
Today so far Black Spiral early. Now LiShan A 2008 (FLT); I even got out my aroma cup set.
Sunny and delightful here today...got errands to run after we finish watching some football and eating some chili...will be nice to be outside today!
Have a great day, All,
Dreamer
Oct 18th, '09, 15:48
Posts: 508
Joined: Apr 1st, '08, 12:43
Location: united states IL.
by silvermage2000 » Oct 18th, '09, 15:48
Earlier I had a cup of teagschwender rooibush chocolate.
Oct 18th, '09, 17:23
Posts: 965
Joined: Dec 17th, '08, 15:13
by Intuit » Oct 18th, '09, 17:23
Speaking of spent leaves, I've found that they serve as excellent oil absorbent, for the rare times when I have fats/oils to dispose of, from oven roasting meats or pan frying. I throw several teapots worth of spent leaves into a large paper bowl. The spent tea leaves will take up a lot of cooking fats/oil. Pretty amazing. I toss the bowl/oily leaves into the compost bin or garbage, no drainage or odor problems.
Traditional style roasted DongDing in my cup.
Oct 18th, '09, 20:01
Posts: 8065
Joined: Jan 8th, '08, 06:00
Location: Southern CA
Been thanked: 2 times
by Victoria » Oct 18th, '09, 20:01
beckynoel wrote:Just last night I made my first tea-infused recipe! Funny how this is today's teapoll! The recipe was for chestnut milk tea fudge. I used a signature blend that I made called "Nutcracker Sweetness" made up of chestnut, hazelnut and vanilla. Oh so good! This was the first time I've ever tried making fudge. Even though it's not that involved, I still messed it up a bit. The texture is a bit granular, but the flavor is fantastic!!! Now that I understand the mistakes I made on the first batch, my next batch should be much better. This will be a great holiday dessert.
That sounds yum! I love granular fudge!! My favorite type. Double walnuts and we're good to go!!
Oct 18th, '09, 20:38
Posts: 112
Joined: Apr 7th, '09, 20:48
Location: Grand Rapids MI
by DoctorD » Oct 18th, '09, 20:38
Oh yes. Nothing fancy or sweet--I'll quite often substitute green tea for part of the water in basic operations like poaching fish, making soup stocks and pilaf and such. Green veggies seem to like it.
That Pi Lo Chun is now definitively gone, though the aftertaste lingers...
Oct 18th, '09, 20:39
Posts: 552
Joined: Aug 23rd, '07, 00:42
Location: Somewhere in the wilds of Montana, but never without a teacup.
by skywarrior » Oct 18th, '09, 20:39
The only thing I've ever made with tea other than tea was Chinese Vendor Eggs. They were ok, but the other spices really didn't allow the tea to do it justice. I'd much rather try something sweet like those brownies
Oct 18th, '09, 21:14
Posts: 20891
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Location: Back in the TeaCave atop Mt. Fuji
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by Chip » Oct 18th, '09, 21:14
Ebtoulson wrote:I have on occasion, but I plan on doing more cooking with tea, since cooking and tea are 2 of my biggest passions/hobbies. I recently fixed some matcha frozen yogurt, you can check it out at
http://www.teachat.com/viewtopic.php?f=21&t=10830.
Ditto, love to cook + love tea = love to cook with tea, but need to do more of it. Matcha is the easiest tea to cook, bake, etc. I think I have made matcha rice more than anything, instant Asian twist.
Busy day, finally checking in. But a great TeaDay, began with Yutaka Midori from O-Cha, Zencha Fuga Limited Edition, and Gyokuro from Maeda-en with DW.
Oct 18th, '09, 22:55
Posts: 443
Joined: Jun 1st, '09, 10:50
Location: Idaho
by depravitea » Oct 18th, '09, 22:55
Ebtoulson wrote:I have on occasion, but I plan on doing more cooking with tea, since cooking and tea are 2 of my biggest passions/hobbies. I recently fixed some matcha frozen yogurt, you can check it out at
http://www.teachat.com/viewtopic.php?f=21&t=10830.
That sounds great!
I've never cooked with tea, but I have had green tea ice cream.
Good stuff. I wouldn't mind trying some recipes though, for bread or something.
