6 December 2016
The holidays mean so much planning ahead and coming up with a menu for your guests can be a challenge. To mix things up a little this year, why not try a few tea-based meals or even a cocktail? We have a few suggestions for tea-based recipes from entrée to dessert!
All cocktails and recipes come from the new edition of our classic book Thé : histoire, terroirs, saveurs
Photo credit: Mathieu Dupuis
Looking to impress the in-laws, welcome friends or simply snuggle up next to the fire ‘après-ski’– try a glass of ‘Feng Pine’. Cheers!
FENG PINE COCKTAIL by Simon Faucher
- 45 ml (1 ½ oz) of Glenfiddich
- 1/2 tsp commercial pine tree jelly
- 2 tsp lemon juice
- 200 ml (7 oz) of Feng Huang Hong Cha tea (or another fruity Chinese black tea, hot)
- Pine tree branch (for garnish) (optional)
Mix ingredients together and serve with a decorative pine tree branch.
A PERFECT MEAL
Entrée : Oyster & Tea Pairing
Few can resist that classic combination of oysters and champagne so add a twist and try serving oysters and tea? Surprise your guests with this exquisite twist on tradition.
- · Pairing 1 : Select Iodized, Salty oysters
(Examples: Luckylime, Blackberry Point, Malpeque Premium):
Combine with our Kabusecha Takamado
- · Pairing 2: Select oily, more mineral Oysters ( Example: Rocky Bar)
- Combine with a roasted Wulon such as Mr. Nen Yu’s Dong Ding.
Main meal : Wulong beef
From Chef Normand Laprise, owner of Toqué
- 2 pieces of sirloin beef, about 300g each (10 oz)
- Salt & pepper, to taste
- 2 tblsp of extra virgin olive oil
- 3 tblsp of butter
- 2/3 tblsp of extra butter (to complete the sauce)
- 250 m (1 cup) of water
- 2 tblsp of Wulong (use one of the of the following teas : Shui Xian, Mi Lan Xiang or Qi Lan Xiang)
1. Season the beef with the salt and pepper. Heat a pan on high until smoky. Add the oil and butter.
2. Put both sirloin pieces in the pan and cook each side until slightly browned, about 3 or 4 minutes, depending on thickness. Let the sirloin sit in a closed oven for 2 or 3 minutes to obtain desired colour. Remove the sirloins from the pan and set aside.
3. Remove all excess fat from the pan. Melt the additional butter until you get a light brown colour. Add water and scrape the pan to recuperate all the beef’s juices. Reduce heat by half and add the Wulong. Let infuse for 2 to 3 minutes and strain. Bring to boil once more and beat well.
4. Cut the sirloin pieces and serve with the wulong sauce
5. Serve with vegetable puree and seasoning onions.
The dessert : choco-chai served in tea bowls
From Josée di Stasio, authour, creator and host of the TV Show ‘À la di Stasio’ on Télé-Québec
6 TO 8 SERVINGS
- · 250 ml (1 cup) of 10% cream or whole milk
- · 4 tblsp of Camellia chai
- · 4 tblsp of brown or white sugar
- · 180 g (6 oz) of chocolate (50% – semisweet)
- · 3 eggs
1. Mix the cream and chai and bring to a boil. Add the sugar and dissolve well. Remove from the heat and let infuse for 15 minutes.
2. Chop the chocolate, ideally in a food processor or mixer.
3. Re-heat the chai infusion and strain.
4. Pour the hot chai in the food processor and mix until chocolate is fully melted. Add one egg at a time and mix for 30 to 60 seconds to emulsify the mix.
5. Serve in tea bowls or serving bowls (80ml or 1/3 of a cup).
6. Chill for a minimum of 2h before service with desired toppings.