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.

Basil & Tea Truffles

The floral snowballs also remind me of real snowballs! The kind that are hard when they hit you and that melt when you try to bring them inside! And they remind me of the quintessential Hostess Snowball. Do you remember them? They were a concoction of chocolate cake covered in marshmallow and rolled in coconut. So tempting in the package at the store, but mother would never buy them {they are "just fluff" she'd say and "not good for growing kids"}. But how pretty they were! Instead we'd use the idea to make homemade truffles at home and sis and I would roll them in unsweetened, flaked coconut until they were as dense and pretty as the blossoms on the snowball tree!

And you can make some too! Here's a recipe I enjoy. Find the coconut and you can roll to your heart's content. The recipe even includes tea!

Basil & Tea Truffles

• 2 cups soy creamer
• 1/2 cup packed, fresh basil
• 2 tea bags, Earl Grey tea
• Pinch of salt
• 1 lb. chocolate, bittersweet, chopped
• Crushed cookies (gluten-free if necessary), toasted chopped nuts, shredded coconut or cocoa powder, for rolling.

Bring the cream to a low simmer over medium heat. Then remove from heat and add tea bags and basil leaves. Steep for 15 minutes. Then strain mixture and discard the solids. Return the pan of infused cream to the heat and simmer for five more minutes. Then, stir in chocolate until melted and combined. 

Cover mixture and place in fridge. Cool completely (2 hours or overnight). 

When ready to create truffles, place the topping or toppings of your choice in bowls. Use a spoon to scoop by teaspoonful and make a rounded 1 inch ball. Then roll in one of the toppings listed above. Each truffle should be well coated. 

Store truffles in a covered container in the fridge until ready for use.

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!

Love in a Bottle

Do you feel adventurous? If so, may I suggest a tea experience like none other? It was recommended to me by our youngest son, and I bravely tried it at his suggestion. After the initial shock (it doesn't taste like I thought tea should taste), I decided that I really liked it! It's refreshing, sparkly, flavorful, and has strong tea undertones. What is it? Kombucha Wonder Drink!

Kombucha Wonder Drink is a sparkling Himalayan tonic. It comes 'plain' or in a variety of flavors. May I suggest the flavors? I haven't braved the 'plain' version yet, The one I'm having at this moment is Asian Pear & Ginger Blended with Oolong Tea. It's certified organic and very interesting. This tonic is said to promote wellness. Popular in Asian for centuries, it's popularity has spread throughout Eurasia and has made it's way west. It is high in anti-oxidants, immune system enhancers, and natural detoxifiers. It can be described as "crisp", "effervescent", and "charming". Serve chilled for an awesome summer treat! But be warned, it is a surprise in a bottle!