Tea Smoked Mushrooms

Tea Smoked Mushrooms
Serves 4

1/2 pound assorted mushrooms, washed and dried (include shiitake, chanterelle,
portobello, brown cremini, or garden variety white)
4 large cloves garlic, minced
Olive oil to coat the mushrooms
1 teaspoon reduced-sodium soy sauce
Freshly ground black pepper
3 to 5 chives or scallions greens, chopped
Whole wheat pasta or ramen noodles [or crostini, for serving]

Tea-smoking mixture:
1/2 cup dry rice
1/2 cup brown sugar
1/2 cup black tea leaves of your choice, such as Yunnan, Assam, Kenyan or
Keemun
2 tablespoons whole black peppercorns, cracked
1 teaspoon whole coriander seeds
4 slices (about 1 ounce) fresh ginger root
4 cinnamon sticks
1 bay leaf
1 teaspoon whole cloves

1. Quarter or halve the mushrooms, depending on their size, into bite-sized
pieces and place in a bowl.  Toss lightly to coat with garlic, olive oil and
soy sauce.  Grind black pepper over them and mix lightly to distribute the pepper evenly.

2. Mix together all of the smoking mixture ingredients.  Line a wok with foil
and place the smoking mixture in a mound in the center of the foil.

3. Set a wire rack in the wok and place a tight-fitting lid on top of the wok.
Heat the wok until wisps of smoke appear when you briefly lift the lid.

4. Reduce the heat under the wok and quickly place the mushrooms on the rack in
the wok.  Replace cover.  Smoke for about 5 minutes.  Remove the mushrooms and
place in a bowl to let stand at room temperature.  Adjust seasoning as needed
with salt and pepper to taste.

5. Top cooked whole wheat pasta or ramen noodles [or toast rounds/crostini]
with the mushrooms and sprinkle the dish with chives or scallion greens. Serve immediately.

Chilled Strawberry Soup

May is the month of strawberries! 

The Urban Dictionary defines strawberry thus: 

Strawberry

(n) A delicious fruit and despite being called a "berry" it can be quite large. Strawberries typically are very tart and sweet. They are recognizable due to their red heart-like shape and its many visible seeds covering its outside.

The more proper definition can be found on dictionary.com. It says this:

straw·ber·ry

   [straw-ber-ee, -buh-ree] 

noun, plural straw·ber·ries.

1.

the fruit of any stemless plant belonging to the genus Fragaria,  of the rose family, consisting of anenlarged fleshy receptacle bearing achenes on its exterior. See illus. under achene.

2.

the plant itself.

Origin: 
before 1000; Middle English; Old English strēawberige.

No matter how you define it, the strawberry is a tasty morsel of delight! It can be used as a garnish, for dessert, and even as the first course for an afternoon tea party. 

Here's a recipe for {Cold Strawberry Soup} that looks so pretty in a clear glass bowl that contains it for tea time.

{Chilled Strawberry Soup}

• Puree 2 pints of hulled strawberries, 1/4 peeled cucumber, 2 tablespoons parsley, and 2 tablespoons of cilantro. Remove from blender and gently stir in a pint of hulled and chopped strawberries, 2 tablespoons parsley, 2 tablespoons cilantro, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and salt to taste. Chill until very cold. Spoon into individual bowls and garnish with a strawberry rose and sliced green onions.

Teakettle Sings

"When even the teakettle sings with happiness. . .that is home!"

Jam Tea

This morning I enjoyed a gentle cup of jam tea! It was so delicious and the amber liquid slid down my throat with such ease! It's the kind of tea that children enjoy at tea parties with their dolls, teddy bears, and miniature cups and saucers. Yet, it appeals to adults too. The recipe is simple and I will share it with you here:

Jam Tea

1 cup of hot plain tea (Lipton's decaf is good)
1 teaspoon of your favorite jam (I used a fruit sweetened apricot this morning)

Stir together the hot tea and jam. The jam will melt into the amber liquid and you'll have a sweet treat to enjoy!

Tea Herbs for Relaxation

Tea Herbs for Relaxation

1 pint water
1 tsp. chamomile leaves
1 tsp. peppermint leaves
1 tsp. honey

Bring purified water to a boil and remove from heat. Place herbs in water and stir gently. Steep for 15 minutes. Strain and enjoy with honey.

Peppermint and chamomile do wonders for your body by relaxing muscles and calming mood. This tea hits the spot after a long and stressful day!

Mulled Tea

Mulled Tea Bag

2 1/2 tsp. loose tea leaves
1 tsp. coarsely crushed cinnamon stick
1/2 tsp. dried orange peel
1/4 tsp. dried lemon peel
3 whole allspice berries
2 whole cloves
5-inch square of fine-mesh cheesecloth
Cotton string

Blend together tea leaves, cinnamon pieces, lemon and orange peel, allspice, and cloves. Place in a cheesecloth square. Tie with a string to form a bag.

To brew tea, place the bag in a mug and add boiling water. Steep for 4 - 5 minutes and enjoy.

Serves 1

A Variety of Shortbreads for Tea

Although there are many wonderful cookies for tea, I think that when I think of the perfect tea cookie I think of shortbread. This delightful cookie originated in Scotland, and to this day the leading product for export in Scotland is Walker's Shortbread. A famous Scottish chef once said that shortbread is 'the jewel in the crown" of Scottish baking.

Shortbread is a small cookie (also called a biscuit) that is crumbly and tender due to it's high fat content. Traditionally shortbread consists of one part sugar, two parts butter, and three parts plain white flour. Flavorings like salt or vanilla are added in varying amounts depending upon the taste and desire of the baker.

Once baked, shortbread should be light in color and not browned at all. Upon completion it should be removed from the oven when yet a nearly white or light golden brown. A trifle of tan on the bottom is all the color that should be observed in this traditional cookie. They need to be watched carefully during the last few minutes of baking.

Shapes of shortbread vary, but generally are formed into one of three forms: wedges, circles, or fingers. For special occasions they are sometimes made into stars or flowers for added appeal. Because they hold their shape well due to their stiff dough, they can easily be decorated by poking with the tines of a fork or by pressing a pattern into their tops before baking. Some bakers sprinkle sugar on them for added sweetness.

Because shortbread is made without eggs or dairy, it is a good cookie to convert to vegan simply by substituting vegan shortening (butter flavored) for the butter. Gluten free versions are also reasonably made by using cornstarch or white rice flours along with a gluten-free flour blend. By the way, even traditional cookies which contain wheat benefit from the substitution of white rice flour for a portion of unbleached wheat flour. It makes a delightful cookie with a great texture and lightness.

Perfect for tea, shortbread is a little cookie that might look plain and simple, but it's tender, melt in your mouth sweetness is pure delight!

Here are a few of the shortbread cookies I've collected over time. I hope you enjoy them!

Scottish Shortbread

1 lb. butter, softened (vegan shortening may be substituted)
1 cup sugar, extra-fine
3 cups all-purpose flour
1 cup white rice flour
powdered sugar

Cream the butter (or shortening) until smooth. Slowly add the sugar, mixing as each addition is made. Then sift in the all-purpose flour and white flour. Mix only until blended.

Roll the dough between two pieces of plastic wrap so that it is 1/2 to 3/4 inch thick. Cut dough into desired shape. Place cookies on baking sheet and poke with the tines of a fork. Bake at a 325 degree F. oven for 5 minutes. Then at 300 degrees F. fr 15 - 20 minutes more. Watch carefully so they do not brown.

Canadian Oatmeal Shortbread

1 cup margarine (non-dairy) or vegan shortening
1/2 cup packed brown sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon soda
2 cups rolled oats

Mix margarine, brown sugar, and vanilla until fluffy. Blend flour, soda and rolled oats. Stir into margarine mixture. Chill 1 - 2 hours.

Heat oven to 350 degrees. Roll dough 1/2 inch thick on lightly floured board. Cut into squares or fancy shapes. Bake on ungreased baking sheet for 10 - 12 minutes. Makes 3 1/2 - 4 dozen cookies.

Teatime Shortbread

2 cups all-purpose flour
2 Tbsp. cornstarch
1/4 tsp. salt
2/3 cup sifted confectioner's sugar
1/2 lb. vegan shortening or Earth Balance
2-3 drops butter flavoring

Sift flour, cornstarch and confectioner's sugar into a bowl. Add the shortening and rub into dry ingredients. Gradually mold mixture to a soft dough. Kneed Well. Roll out until about half an inch thick. Use a cookie cutter to cut into shapes. Place on ungreased baking sheet and bake at 310 degrees F. for 30-40 mins or until pale brown.

Thyme & Pine-Nut Shortbread

1/3 cup toasted pine nuts
1 1/2 cups whole wheat pastry flour
1/4 cup Sucanat (or brown sugar)
1/2 teaspoon thyme leaves, dried and crushed
1/2 cup margarine (non-dairy) or vegan shortening

Toast pine nuts in a hot skillet until gently browned. Then place in a food processor and process until finely ground. Pour into mixing bowl and combine with flour, sugar, and thyme. Add margarine and mix until soft crumbs result. Shape dough into a ball. Using a 1 Tbsp. scoop, shape dough into small balls and place on baking sheet. Then flatten t 1/2-inch thick by pressing with the bottom of a small glass that's been dipped in sugar.

Bake at 325 degrees F for 15 - 20 minutes.

Shortbread Crumbles

1 cup whole wheat pastry flour
1/2 cup cornstarch
1/2 cup sugar
1/2 tsp. salt
1 cup almond or cashew butter
1/2 cup carob chips, optional
1/2 cup dried fruit, optional

Mix ingredients except carob chips and dried fruit together, cutting in the nut butter last. Add a small amount of water, one teaspoon at a time, to moisten if needed. Add carob chips and dried fruit. Press into a prepared 8" x 12" pan. Bake at 350 degrees for 30 minutes. This makes a crumbly bar-type cookie. Chocolate chips can be used to replace the carob chips if desired.

*For gluten-free options with any of these recipes, replace wheat flour with a gluten-free flour blend of choice. Butter can replace the vegetable 'fat' option in the recipes above as well for a more traditional approach to shortbread. Vegan alternatives for 'fat' in shortbreads are Spectrum shortening, Earth Balance, and coconut oil (solid form).