Summer farmer’s markets are brimming with juicy, candy stone fruit. While it’s fairly scrumptious to infuse peaches and cherries in cold-brewed batches of tea, we take it one step additional with this trio of tea infused stone fruit recipes: Pan-seared Duck Breast with Keemun tea and Cherry sauce, a Lapsang Souchong tea spice mix, and Smoky Almond Peaches and Cream Shortcake. Plus, we’re sharing a bonus recipe for Peach Oolong & Bourbon popsicles that maintain completely happy hour chilly and vibrant. Consider this your summer time menu of tea infused treats.

Pan-Seared Duck Breast with Keemun and Cherry Sauce

This recipe requires scoring the pores and skin and fats of the duck breasts on the diagonal, after which once more in the other way so that you’ve got diamond-shaped cuts that can enable the fats to render out through the cooking. In order to do that simply, guarantee that your knife blade could be very sharp, or else use a serrated knife. This will let you management your cuts—you need to reduce by the pores and skin and effectively into the fats layer, however don’t reduce into the meat. Since duck breasts fluctuate drastically in dimension relying on the kind of duck, it would be best to decide your remaining cooking doneness by the temperature of the meat, not by a selected time.

Yield: 6 servings

  • 6 boneless duck breast halves, pores and skin scored
  • Spice mix (recipe follows)
  • 2 medium shallots, finely chopped (round 1/Four cup)
  • 1/2 cup hen inventory
  • 3/Four cup double-strength Keemun tea*
  • 2 tablespoons ruby or tawny port
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon orange zest
  • 12 ripe candy cherries, pitted and halved
  • 1 teaspoon finely chopped herbs (tarragon and thyme are good decisions)
  • 1 tablespoon chilly, unsalted butter

Wash the duck breasts and trim any extra fats. Pat dry and rating the pores and skin and fats, being cautious to not reduce into the meat. Rub the breasts with the spice mix; relying on the scale of the breasts, you’ll in all probability have extra spice mix than you want. The breasts could also be put aside for as much as a day at this level, or cooked instantly.

When you’re prepared to complete the dish, preheat the oven to 300 levels. Heat a skillet over medium warmth till sizzling, and place 2 or Three breasts (relying on the scale) within the pan, pores and skin aspect down. Turn the warmth right down to medium low and cook dinner till the pores and skin is a wealthy golden brown, roughly 15 minutes. Turn over and brown the opposite aspect of the breast, about Three extra minutes. Set apart, pores and skin aspect up, on a baking sheet; pour off extra fats and proceed with the remaining duck breasts till all of them are effectively browned. Place the breasts within the oven and cook dinner till desired doneness is reached. Medium uncommon will probably be 135 to 140 levels, however the time will fluctuate by the scale and thickness of the breasts.

When the breasts go into the oven, take 1 tablespoon of the duck fats and use it to cook dinner the shallots over medium-high warmth till softened, about Three minutes. Add the tea, port, cherries, and hen inventory and simmer till barely decreased and thickened. Stir within the orange zest, recent herbs, and balsamic vinegar, and season with salt and pepper to taste. Whisk within the chilly butter and take away the sauce from the warmth.

Serve the duck sliced on a diagonal with the sauce spooned over. Garnish with further recent herbs.

*Note: Double-strength tea is referring to double the quantity of tea leaves utilized in steeping the tea. The correct water temperature (212 levels) and timing (4 to 5 minutes) ought to nonetheless be used as for those who had been steeping the tea as a beverage.

Spice Blend

The tea-spice mix used right here is sort of multipurpose. Consider mixing additional to make use of for different dishes, particularly with pork. If you’re utilizing bitter cherries as an alternative of candy for this recipe, add 2 teaspoons of brown sugar to your spice mix.

  • 2 teaspoons floor cinnamon
  • 1/2 teaspoon freshly floor black pepper
  • 1 teaspoon floor anise seed
  • 2 teaspoons floor ginger
  • 1 teaspoon floor clove
  • 1 teaspoon paprika
  • 1 teaspoon floor mustard seed
  • 2 tablespoons finely floor Lapsang Souchong tea

Mix all components effectively; retailer in a sealed jar or tin.

Smoky Almond Peaches and Cream Shortcakes

This recipe was created by Chef Lindsay McSweeney. The biscuits on the base of this dish are very versatile; whereas you should use them for this dessert, they’re additionally nice served sliced and layered with ham and pepper jelly for breakfast. This recipe positive factors its depth from the pine tar smokiness of a very good Lapsang Souchong tea. The authentic recipe makes use of amaretti cookies, however any good high quality almond cookie could possibly be substituted; you can additionally use evenly toasted, coarsely chopped almonds or toasted crushed granola.

Yield: 6 servings

  • 2-1/2 cups heavy whipping cream, divided
  • 1 tablespoon plus 2 teaspoons loose-leaf jasmine tea leaves
  • 2 tablespoons loose-leaf Lapsang Souchong tea leaves
  • 1/Four cup plus 2 teaspoons granulated sugar, divided
  • 1/Four cup water
  • 2 ounces amaretto liqueur
  • Three ripe peaches, peeled, pitted, and sliced
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fantastic sea salt
  • 1 egg white, evenly overwhelmed
  • 12 amaretti cookies (6 pairs), crushed

In a medium saucepan, warmth cream to scalding over medium warmth. Remove from warmth and pour 1 cup right into a bowl. Add the jasmine tea and canopy the bowl. Steep for Four minutes. While the jasmine tea steeps, add the Lapsang Souchong tea to the remaining 1-1/2 cups cream within the saucepan. Steep for Four to five minutes. At the top of the steep, pressure every tea-cream combination individually, discarding the leaves. Let cool to room temperature, about 20 minutes. Cover the jasmine cream and refrigerate.

Rinse out the saucepan and add 1/Four cup of the sugar and all of the water. Bring to a boil over excessive warmth and boil for two minutes to make a syrup. Remove from warmth and pour right into a medium bowl. Add the amaretto liqueur and the sliced peaches. Set apart to macerate.

Preheat oven to 425 levels. Line a baking sheet with parchment paper or spray with vegetable cooking spray.

When the Lapsang cream has cooled to room temperature, make the biscuits. In a big bowl, whisk collectively the flour, baking powder, salt, and remaining 2 teaspoons sugar. Reserve 1/Four cup of the Lapsang cream, and pour the remainder over the flour. With a big picket spoon, stir the cream into the flour combination till a tough dough is fashioned. If the dough is dry and crumbly, add further cream one tablespoon at a time. Transfer the dough onto a evenly floured floor. Knead briefly till shiny. Pat right into a circle about 3/4-inch thick.

With a 2-3/Four inch spherical cookie cutter, reduce out Four biscuits and place them on the ready baking pan. Take the scraps of the dough and pat them into an oval, then reduce out 2 extra biscuits, leading to a complete of 6 biscuits. Brush the egg white on the highest of the biscuits and bake till mild golden brown, about 18 to 20 minutes. Remove and funky on a wire rack.

When the jasmine cream is chilly, whip with an electrical mixer on medium excessive to kind comfortable peaks.

Assemble the shortcakes. Slice open every biscuit. Brush among the amaretto peach juice from the macerated peaches on the reduce sides. Divide the peaches among the many backside half of every biscuit, then high every with among the jasmine cream. Tilt the highest half of the biscuit on the peaches to kind a slant. Sprinkle the crushed amaretti cookie on high of the cream. Serve instantly.

Note that this piece was beforehand revealed in Tea Magazine

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