Recipe of the Month:  Tea-Ramisu

From the best-in-the-world gourmet cookbook – A Touch of Rooibos, which is available at Wystone’s World Teas and for which we were contributing cooking professionals.

 

½ cup of strong Rooibos…use either Caramel or Tiramisu Rooibos for extra flavor
½ cup Brandy (optional-  If you don’t use Brandy increase the amount of Rooibos)
3 tsp of honey
1 package of ladyfinger cookies about 6 ounces
3 large eggs, separated
2 ½ tbsp finely granulated sugar
9 ounces of mascarpone cheese
3 ½ tbsp crushed pralines or brittle

 

  1. Mix  the Rooibos, brandy (or extra Rooibos) and honey together in a small shallow bowl.
  2. Dip both sides of the cookies into the liquid and arrange half of the cookies in the bottom of a shallow dish, covering the base.  Pour half of the leftover liquid over the cookies.
  3. Cream the egg yolks and sugar together until thick and pale.  Add the mascarpone cheese to the egg mixture until smooth.
  4. Beat the egg whites until stiff and fold into the mascarpone mixture.
  5. Pour half of the mixture over the cookies in the dish.  Arrange the rest of the dipped cookies on top.  Pour the rest of the Rooibos and honey mixture over the cookies.
  6. Pour the remaining mascarpone cheese over the top.  Sprinkle the praline or brittle mixture on top.
  7. Place in the refridgerator for at least 4 – 6 hours to set.
  8. Enjoy!

Serves 4 – 6

Check our selection of Rooibos Teas here.

The name is a mouthful, and so are the cookies.  You will want to make them for yourself, your family and your guests again and again!

Recipe

Ingredients
•    2/3 cup, 1 teaspoon all-purpose flour and 1 Tbs ground Rooibos
•    1/4 teaspoon baking soda
•    1/8 teaspoon baking powder
•    1/4 cup butter, softened
•    1/4 cup and 2 tablespoons white sugar
•    1/4 egg
•    1/4 teaspoon vanilla extract

1.    Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, Rooibos, baking soda, and baking powder. Set aside.
2.    In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3.    Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Video by Mark Stout Photography

Watch how we create our delicious blend of Chai tea and apple cider for a delicious hot beverage!

You can order Chai tea online at www.Wystonestea.com or, we also have Chai Cider Kits at the cafe that include Chai tea, apple cider and a recipe card for just $15.00.  Wystone’s is located at: 7323 W. Alaska Drive, Lakewood, CO in the Belmar Shopping Center

Video by Mark Stout Photography

This delicious Grilled Pear Salad is made even more nutritious by adding the anti-oxidant and nutrient power of Honey Spice Rooibos tea.  Watch how easy it is to make this healthy taste treat.  Part of the Ask Wy, Cooking with Tea series.  Honey Spice Rooibos Tea is available at www.Wystonestea.com.

Video by Mark Stout Photography

Grilled Pear Salad Recipe
Field Greens 3 oz.
Grilled pear 4 ea
Dried Cranberries 1 oz.
Grated Parmasan cheese 1 oz.
Dressing 3 oz.
Candied Pecans 1 oz.

Honey Spice Rooibos Dressing Recipe

4 Tbs.    Roast Garlic

4 Tbs.    Mustard

12 Oz.    Agave

4 Oz.      Lemon juice

2 Tbs.    Salt

6 Ea.       Egg yolks

4 Cup     Oil

2 Tbs.    Honey Spice Rooibos

6 Oz.      Hot Water

1.Combine garlic, mustard, agave, lemon juice, salt and egg yolks in blender and puree until smooth.

2.With the machine running slowly add oil

3.Steep tea in hot water for 5 minutes and add both tea and tea leaves to dressing.

If you watch no other holiday drink recipe show, watch this one.  This drink is an absolute must for your holiday parties!  Your guests will never forget the incredible taste sensation of Hot Chocolate made with Pu-erh and Baileys!  Visit WystonesTea.com to get your supply of Pu-ehr tea now!

Video by Mark Stout Photography

Pu-erh Hot Chocolate Recipe

1 Ea.          Button Wystone’s Black Pu-erh tea

1 Cup         Milk of your choice ( 2%, Skim or Soy )

2 Oz.          Chocolate syrup of your choice

1 Oz.          Irish cream, optional

Whipped cream for garnish

  1. Steep one button of Wystone’s Pu-erh tea for 7 minutes with 200 degree water.
  2. Heat milk and combine with steeped tea.
  3. Wisk in chocolate syrup and Irish Cream.
  4. Pour into a large mug, top with whipped cream and garnish with grated chocolate and a touch more chocolate syrup.

Wy Livingston, Chef Mark Kalix, and Mixologist Tony Boyer discuss how they are going to impart the smoky flavor of Lapsang Souchong tea to holiday foods and drinks.  Lapsang Souchong tea is available at WystonesTea.com

Video by Mark Stout Photography

Chef Mark Kalix and Wy Livingston demonstrate how to make a Cornish Game Hen a new taste sensation by marinating with Lapsang Souchong Tea.  Watch our other cooking demonstrations for November to see other ways the delightful smoky flavor of this tea can be imparted into foods.

Recipe Lapsang Souchong Tea Rub Marinated Cornish Game Hen

Wash and pat bird dry.

Stuff cavity with a lemon wedge, thyme, mirepoix, and garlic. Brush with extra virgin olive oil and season with Wystone’s Lapsang Souchong Tea Rub.

Place bird on a small oven rack or casserole dish and roast for about 45 minutes at 350 until the internal temperature is 165 and the juices run clear.

Let the bird rest for at least 10 minutes. Remove cavity contents before cutting in half to serve.

One bird per person as prepared.

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