Tea: from Aperitif to Dessert - A Valentine's Menu

Tea’s story begins in the kitchen. Originally used as an herb, it is still used around the world to enhance the flavours of certain dishes. Here is a perfect menu to impress your loved one on Valentine's Day!

APERITIF

Labrador Cobbler
By Patrice Plante, mixologist at Monsieur Cocktail

• 90 ml (3 oz.) Cold infused Labrador tea (see recipe below)
• 37 ml (1.25 oz) of pisco
• 7 ml (0.24 oz) agave syrup
• 15 ml (0.5 oz) of lemon juice
• Crushed ice
• 30 ml (1 oz) of sparkling water
• Small fruits or seasonal herbs (for decoration)

1. Pour the Labrador tea, pisco, agave syrup and lemon juice in a Highball glass filled with crushed ice cubes.
2. Stir lightly with a long spoon and add sparkling water.
3. Decorate with berries or seasonal herbs.

Cold-Infused Labrador Tea

• 500 ml (2 cups) fresh water
• 2 teaspoons of Labrador Tea

Put the water and tea in a sealed container. Stir well. Leave to infuse in the refrigerator for 48 hours to concentrate the flavours. Filter with a fine sieve.

ENTRÉE
Carpaccio of Scallops with Marinated Celery and Shiitakes, with a Chinese White Tea broth
By Marc-André Jetté, Chef and owner of Hoogan and Beaufort

6 PORTIONS

Carpaccio

• 600 g (1. lb) of fresh scallops, size u10, sliced
• 3 Tbsp. Olive oil
• Juice of half a lemon
• 30g (1/4 cup) sliced almonds
• 60g (1 cup) shiitakes, cut into thin strips
• Marinated celery
• 250 ml (1 cup) water
• 1/2 cup (125 ml) white wine vinegar
• 75 g (1/2 cup) sugar
• 2 tsp. of salt
• 1/2 Tbsp black pepper to taste
• 1/2 Tbsp Coriander seeds
• 1/2 Tbsp of fennel seeds
• 1 star of anise
• 1/2 Tbsp Mustard seeds
• 1 sprig of thyme
• 1 bay leaf
• 220 g (2 cups) celery, thinly sliced

1. Put all the ingredients, except the celery, into a small saucepan and bring to the boil. Let simmer for 10 minutes.
2. Sieve to remove the spices, pour over the raw celery and allow to cool.

Fleur de sel

Cut the scallops into slices and place in a bowl. Add the olive oil, the lemon juice, the almonds, the shiitakes and the fleur de sel.

Broth

• 500 ml (2 cups) water
• 100 g (1 2/3 cup) shiitakes, cut into pieces
• 2 tsp. Bai Hao Yin Zhen tea
• Salt

In a small saucepan, bring the water to a boil. Put the mushrooms and tea into a bowl and pour on the boiling water. Cover with plastic wrap and let infuse for 5 min. Sieve and salt to taste.

Presentation

1. Put the marinated celery and some celery leaves or buds in the scallop carpaccio.
2. Sprinkle with warm white tea broth and savour.

MAIN COURSE

Lobster Mackerel with Labrador Tea
By Arnaud Marchand, Chef Chez Boulay-Boreal Bistro

6 PORTIONS

‘Escabèche’

• 4 mackerel fillets, 90 g (3 oz) each
• 100 g (3 1/2 oz.) Unsliced pork bacon
• 1 small onion, chopped
• 1 diced carrot
• 500 ml (2 cups) white wine
• 60 ml (1/4 cup) white wine vinegar
• 1/2 cup (125 ml) Labrador Tea
• Salt and pepper

‘Sauce Vierge’ with honeysuckle

• 1/2 stick of celery, diced
• 1 bunch of chopped chives
• 1 chopped shallot
• 1/3 cup (80 ml) camerises or blackcurrants
• 250 ml (1 cup) vegetable oil
• 60 ml (1/4 cup) cider vinegar
• Salt and pepper

‘Escabèche’

1. Place the mackerel fillets in an oiled baking dish.
2. Cut the bacon into small pieces and fry in a saucepan.
3. Add the onion and carrot to the pan and sweat for a few minutes.
4. Deglaze with white wine.
5. Add the vinegar, salt and pepper. Bring to a boil and add the Labrador tea.
Pour the hot concoction over the mackerel.
6. Marinate for 12 hours in refrigerator. Remove the twigs from the Labrador tea and serve.

‘Sauce Vierge’

1. Combine celery, chives, shallots and camerises.
2. Add the oil and vinegar without mixing. Salt and pepper.

Presentation

Serve the mackerels cold with its cooking juices with sauce vierge and garnish with honeysuckles. Serve with a bacon potato salad and a few bread croutons.

DESSERT

Jellied Matcha Strawberries
By Charles-Antoine Crête, owner of the Montréal Plaza

8 pieces

• 8 large strawberries
• 3 sheets of gelatin
• 250 ml (1 cup) cold water
• 2 Tbsp Suisen Matcha powder

Wasabi Paste

1. Cut the strawberries in half and trim the sides of each piece so that it is flat on both sides. Set aside on a serving plate.
2. Put the gelatin sheets to soak in cold water. Set aside.
3. Heat water up to 65 ° C (150 ° F) and pour in the Matcha powder. Whisk well. Let stand until there is no more foam.
4. Squeeze the gelatine sheets to remove excess water and place them in the lukewarm, tea mixture. Whisk until gelatin is dissolved. Cool in an ice bath until the mixture thickens slightly.
5. Place a small amount of wasabi in the center of each half of strawberry, then quickly add one teaspoonful of jellied matcha over it. If the matcha jelly gets too hard, reheat it over a saucepan filled with boiling water to get the ideal consistency.
6. Refrigerate uncovered for 2 to 3 hours before serving.

Once all dishes are prepared add candlelight and a little Barry White and you are all set…