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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Mixologist Tony Boyer and Wy Livingston show how to make a Dirty Smoky Martini using Lapsang Souchong tea.  This tea is available online at WystonesTea.com

Video by Mark Stout Photography

Recipe – Dirty Smoky Martini

Steep 1/2 teaspoon of Lapsang Souching tea in 4 ounces of water

To a shaker, add ice and the following 3 ingredients:

Use 1 jigger (2 oz) of your favorite Vodka or Gin

Vermouth splash (optional)

I tsp to 1 TBS of Olive juice

Rim glass with bacon grease (optional, but provides big flavors). Pour contents of shaker into a martini glass.

Garnish: I cube of smoked gouda cheese on a toothpick with an olive, Orange zest, and 1/2 strip of well-done bacon. The bacon strip should stand up in the glass.

Tea recipe is good for 4 cocktails. Enjoy!

 

No one can accuse us of not having fun when we work.  Enjoy some great “green tea comic relief” by watching some of the behind the scenes takes while filming our upcoming November and December Ask Wy Cooking with Tea episodes…  where you will learn that the most difficult thing about our great tea recipes is learning how to say the name!

Enjoy!

Video by Mark Stout Photography

Watch as Wy Livingston and Chef Mark Kalix demonstrate how to prepare and easy and delicious butternut squash soup using  Honey Spice Rooibos tea as one of the ingredients. Visit Wystone’s World Teas to shop online for teas featured in this video.

Video by Mark Stout Photography

Recipe for Roasted Butternut Squash Honey Spice Rooibos Soup

1 butternut squash
1 large carrot
1 small white onion or ½ 1arge onion
4 cloves garlic
1 piece celery
1 tbs thyme
1 tsp Honey Spice Rooibos and a pinch for the pot
2 tbs extra virgin oil
½ to ¾ cup skim milk
Agave to taste and sweeten
Salt and pepper to taste

Peel squash, remove seeds, wash and clean all veggies.  Spray or oil bottom of pan, toss vegetables with EVO a pinch of Honey Spice Rooibos Tea (unsteeped) and thyme. Roast at 375 for around 45 minutes to one hour or until soft. Brew 1 teaspoon of Honey Spice Rooibos tea in 4 ounces of water.  Remove roasted vegetables from pan and puree in a blender with skim mail and agave. When puree has cooled, adjust thickness and taste with the brewed tea.  Garnish with crème fraiche, crumbled bacon, or chives and parsley.

Enjoy!