Shot & A Spot: Irish Breakfast with Irish Whiskey

Enjoy a little caffeine kick with your Irish whiskey, to leave you feeling all warm and charged. All you need is a shot of Irish whiskey and a spot of tea! A great drink at last call.

Recipe:

  • One Pot Irish Breakfast (Any breakfast tea will do in a pinch)
  • One shot Irish whiskey
  • Whipped Cream (Optional)

Preparation:

Make a pot of Irish Breakfast (click here for brewing instructions). Add a shot of Irish whiskey. Serve. Optionally, add a dollop of whipped cream to your serving. Enjoy!

Matcha Recipes for St. Patrick’s Day

St. Patrick's Day Recipes

Photo Courtesy Molly Yeh

St. Patrick’s Day is almost here. Are you looking for a little green treat to serve friends and family? Here are some mouth-watering matcha inspired recipes by food blogger Molly Yeh.

All recipes require matcha, you can find it here. You can find even more matcha inspired recipes on foodandwine.com .

Matcha Latte

Start your St. Patrick’s Day with a tall hot mug of Matcha Latte! If you’ve never had matcha with hot milk, you have to give this a try! For a dairy-free substitute, try using coconut or hemp milk for a creamy flavor.

Recipe link

Matcha Oreos

Who can resist a home-made oreo cookie? Dunk it, twist it, do whatever you have to in order to get to that wonderful green frosting. This is sue to please everyone.

Recipe link.

Chocolate Cupcake with Matcha Green Tea Frosting

Imagine warm, moist cupcakes just out of the oven with rich buttery frosting and a hint of sweet green tea. Try this recipe, or feel free to incorporate matcha into your favorite frosting recipe.

Recipe link

Matcha Coconut Macaroon

These tasty treats are great for the gluten-free crowd. In fact, if you want to be creative you could make these dairy free and egg free as well.

Recipe link

Matcha Pound Cake with Almond Glaze

Have a slice of this rich, delicious matcha-infused pound cake with a tall mug of your favorite tea. This is a great afternoon tea companion.

Recipe link

Need Matcha? Buy it here

Food Friday – Cooking With Tea – WMAC

Linda Smith at WMAC - Food Friday

In case you missed it, here are the recipes from “Cooking With Tea,” for WMAC’s “Food Friday.” Original air date: 11/14/14. Photos to follow.

Recipe Links:

(Recipes courtesy of Chef Andre Begnaud)

Want to hear Linda Smith, owner of Divinitea, and Chef Andre Begnaud talk about cooking with tea? Check out the WMAC broadcast here.

Flourless Chocolate Chai Cake Recipe

Flourless Chocolate Chai Cake Recipe

This flourless chocolate cake has a little chai spice to make it exciting. Check it out. Recipe by Chef Andre Begnaud.

Ingredients

  • 1/2 C Chai
  • 1/4 t salt
  • 18 oz chocolate, bittersweet, chopped
  • 1 C butter, cut Into 1 T pieces
  • 6 ea eggs

Instructions

  1. Heat chai, salt & sugar to dissolve.
  2. Melt chocolate & pour into a mixer bowl.
  3. Add butter, 1 piece at a time.
  4. Beat in chai mix
  5. Add eggs 1 at a time
  6. Pour into greased 10″ cake pan.
  7. Bake at 300F for 40-50 minutes. Center will look wet & unset.
  8. Remove from heat & chill overnight.

Earl Grey Shortbread Recipe

Earl Grey Shortbread Recipe

This Earl Grey Shortbread recipe goes great with your favorite cuppa tea! Recipe by Chef Andre Begnaud.

Ingredients

  • 1 lb butter. unsalted, softened
  • 1 1/2 C sifted powdered sugar
  • 1 t vanilla extract
  • 3/4 t salt
  • 4 C sifted, all purpose flour
  • 1oz Earl Grey tea, powdered
  • 1 T lemon zest, grated

Instructions

  1. Blend butter & sugar until fluffy.
  2. Lower speed & add van,. salt & flour
  3. Stir In tea & zest.
  4. Separate Into 4 equal rounds, wrap in plastic & refrigerate 1 hr minimum.
  5. Remove from fridge & allow to rest 10 min.
  6. Unwrap & roll to 1/4″ round, with a Lightly floured pin.
  7. Cut into 6 equal wedges.
  8. Carefully transfer to parchment lined cookie sheet.
  9. Bake 15–20 min. until golden brown on the edges.
  10. Cool in pan on wire rack.
  11. Remove carefully w/spatula.

Rooibos Applesauce Recipe

Rooibos applesauce Recipe

A smooth infusion of rooibos tea makes this applesauce recipe something special to serve friends and family. Recipe by Chef Andre Begnaud

Ingredients

  • 3 T Rooibos tea
  • 2 C water
  • 1 lb Cortland apples, peeled, cored & diced
  • 1.5 lb Gala apples, peeled. cored & diced
  • 4 lb Mcintosh apples, peeled, cored & diced
  • 1/2 C maple syrup
  • 1/2 t vanilla extract
  • 1.5″ cinnamon stick
  • Instructions

    1. Brew very strong infusion of rooibos, 15-20 min.
    2. Combine all into a heavy pot & cook at medium temperature, until softened
    3. Remove cinnamon stick & mash with potato masher.
    4. Serve warm, room temp or chilled

    Maple Vanilla Tea Baked Bean Recipe

    Maple Vanilla Black Bean Recipe

    This fantastic baked bean recipe uses a maple vanilla black tea to give it a flavor boost.. Recipe by Chef Andre Begnaud.

    Ingredients

    • 1 oz maple creme tea
    • 1 C water
    • 3 ea navy beans, cans, drained
    • l ea small onion. diced
    • 1/2 C maple syrup
    • 2 t salt
    • 1/4 t dry mustard
    • 1/4 t black pepper, ground
    • 1/4 C strained tomatoes
    • 6 dash Tabasco Chipotle sauce
    • Instructions

      1. Make a strong infusion of maple creme tea, steep 5·8 min & set aside.
      2. Layer beans & onions in casserole, set aside.
      3. Bring rest of the ingredients to a boil, reduce to simmer 3·5 min.
      4. Pour mix over the beans; add tea so beans are completely covered, keep remaining tea
      5. Cover & bake at 350F tor 2 hours.
      6. Remove cover & add remaining tea if needed. Return to oven for additional 1-2 hours.

    Spicy Peanut Sauce Recipe

    Recipe by Chef Andre Begnaud

    Ingredients

    • 1lb pasta noodle, cooked & cooled
    • 3/4 C smooth peanut butter
    • 1/4 C rice wine vinegar
    • 3 oz soy sauce
    • 1/4 C reserved poaching liquid – (see Gunpowder Green Tea Shrimp recipe)
    • 1 T garlic, minced
    • 2” fresh ginger piece
    • 2 T sesame seeds
    • 2 T Sirachi sauce
    • Instructions:

      1. Blend all, but noodles, until smooth.
      2. Toss noodles with sauce, coating well. Chill 3 hours.
      3. Toss again, right before service.

    Gunpowder Green Tea Shrimp Recipe

    Gunpowder Green Tea Shrimp

    This Asian-Louisiana fusion shrimp recipe uses Chinese Gunpowder Green Tea. Try this out with our Spicy Peanut Sauce Recipe

    Recipe by Chef Andre Begnaud

    Ingredients

    • 2 C Water
    • 2oz Gunpowder Tea
    • 1 T garllc, minced
    • 1 ea star anise
    • 1″ fresh glnger piece
    • 1/2 t peppercorns
    • 1 ea lemon, cut in 1/2
    • 1/4 bunch cilantro
    • 1 lb shrimp, 36-40 count, peeled, deveined

    Instructions

    1. Bring all but shrimp to a boil
    2. Add shrimp & cook until pink. Drain & reserve 1/4 C of liquid for Spicy Peanut Sauce Recipe
    3. Chill until needed

    Wild Mushroom Bread Pudding Recipe

    Wild Mushroom Bread Pudding Recipe

    Try this Wild Mushroom Bread Pudding recipe using smoky Lapsang Souchong tea. Recipe by Chef Andre Begnaud

    Ingredients

    • 1 .5 C heavy cream
    • .25oz dried mushrooms
    • 2oz Lapsang Souchong tea
    • .5 T olive oil
    • .5 ea onion (cut into small slices)
    • .5 t shallots (minced)
    • .5 t garlic (minced)
    • 3oz fresh wild mushrooms (sliced)
    • I T molasses
    • 3 ea eggs (beaten)
    • .5 t creole seasoning
    • Tabasco/salt/pepper to taste
    • 2 C stale bread (diced)
    • 2T Parmesan Reggiano (grated)

    Instructions

    1. Preheat oven to 350F
    2. Bring cream, dried mushrooms & Lapsang Souchong to a boil; reduce to a simmer for 2-3 min. Remove from pan & let cool
    3. Over med heat, saute onion, shallot & garlic in oil until the onion is lightly caramelized. Add fresh mushrooms & cook until tender (3-5 min). Add molasses & seasoning. Allow to cool
    4. Strain cream through fine mesh sieve into the beaten eggs. Season well. Add the bread to the egg/cream & mix, allow to set for 5-8 min. Stir in mushroom mixture & reseason.
    5. Fill 4 – 4oz, buttered molds & top w/the cheese.
    6. Cover w/aluminum foil & bake for 16-18 min. Remove foil & cook additional 2-3 min.
    7. Let rest for 1-2 min & turn out. serve warm