Beyond the Teacup: 9 Recipes Made With Tea

by in Recipes, March 6th, 2013

Tea-Smoked ChickenIf you’re a big tea drinker, you probably go through cups and cups of the cozy hot beverage on a daily basis. It’s a great way to relax and recharge, to soothe the throat or maybe it’s just a habit. But have you ever taken a moment to think about what uses tea may have in cooking? It’s a given that teas are flavorful — black teas are strong, green teas are light and then there are so many more types in between. Take some tea — maybe even your favorite kind — and incorporate it into a recipe. You’re bound to get flavorful results, not to mention a very creative meal.

There are actually many uses for teas in recipes: brining, poaching, braising and even baking are some methods that benefit from its use. And the best part is, these recipes don’t make you go out of your way to use the tea — in most cases it’s just swapping in brewed tea for the liquid that you would normally have used, like the water or stock in a braise, for example. If you’re willing to give cooking with tea a try, here are some of Food Network’s best recipes.

Recipes Made With Tea
Tea-Smoked Chicken (pictured above)

Chicken thighs are smoked in a steamer basket placed over a wok containing a mixture of white rice, Chinese black tea and brown sugar.

Sweet-Tea Ribs With Lemony Potato Salad
Tea gets used in two ways in this recipe: as a dry rub for the ribs as they roast in the oven and brewed into a liquid to pour into the pan to help finish cooking the meat.

Sweet Tea-Brined Fried Chicken on a “Biscone”
Chicken pieces brine in sweet lemony tea, then get dredged in buttermilk and flour before being deep-fried. Serve with freshly baked biscones.

Green Tea Poached Salmon With Ginger Lime Sauce
Green tea — along with lime, honey, ginger and peppercorns — is used in the poaching liquid for cooking and flavoring this Asian-style salmon dish.

Tea-Braised Hanger Steak With Root Vegetables
For an Asian-American take on braising, this recipe adds Lapsang Souchang tea, soy sauce and sugar to the classic ingredient of red wine to braise the hanger steak until extremely tender.

Citrus and Tea-Glazed Duck With Savory Wild Mushroom Pudding
This duck is brined in tea to penetrate the meat with flavor and then it’s glazed with tea while roasting to lacquer the skin.

Tea Cakes With Earl Grey Icing
These chocolate cupcakes are topped with Earl Grey frosting for a unique accompaniment to tea.

Sweet Tea Pie
Orange pekoe tea flavors the custard filling of this homey pie.

Sweet Tea Cupcakes With Lemon Sweet Tea Frosting
The recipe for these cupcakes starts by steeping tea bags in warm milk, which goes right into the batter.

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Comments (1)

  1. I've just recently learned the wonders of tea in savory food. My recipe for Tea-Smoked Duck Fettuccine is similar to the Tea-Smoked Chicken, but uses a different smoking technique:
    http://www.foxeslovelemons.com/2013/02/food52-you

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