Much as you enjoy a cup of tea, you don't need to limit tea tasting to a refreshing drink. Consider the possibilities of having your tea and eating it as explored in a new book called "Eat Tea" by Joanna Pruess and John Harney (Lyons Press, $19.95).
Making a meal of tea, as the book suggests, might start with green tea dumplings as a first course, followed by poached scallops with red peppers and vanilla tea vinaigrette, rounded off with a dessert of Earl Grey chocolate mousse.
"Once you start experimenting with tea, it's like discovering a whole new world of cooking ingredients," Pruess writes. "Tea is magical."
Your definition of seasonings never will be the same, she says. "Every category of food from snacks to desserts benefits from tea."
The book sets the scene with the basics on tea, both for drinking and cooking. About 50 recipes for appetizers through desserts and beverages follow, accompanied by stylish color photographs by Tom Eckerle.
Pruess is a widely published food writer, consultant and cookbook author; Harney is a master tea blender and distributor.
The following versatile recipe includes an Asian-inspired glaze to brush over chicken legs and thighs (or breasts if you prefer). The glaze turns the chicken into a juicy main course with a minimum of fuss.
The notes point out that you can skin the legs before cooking. "Make a large quantity of the glaze and store it in the refrigerator to brush over salmon or shrimp as well as chicken," the authors suggest.
Peach and Ginger-Glazed
Chicken Legs
- 2/3 cup peach preserves
- 2 tablespoons fresh gingerroot, chopped
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon English breakfast or other black tea leaves
- Crushed red pepper to taste (optional)
- 4 chicken legs with thighs, preferably of equal size, blotted dry
- 1 to 2 teaspoons vegetable oil
- Salt to taste
- Black pepper, freshly ground, to taste
- 1 to 2 tablespoons cilantro or flat-leaf parsley, chopped (for garnish)
Heat the oven to 350 degrees.
Puree the preserves, ginger, garlic, soy sauce and tea leaves in an electric blender until smooth and scrape down the sides. If desired, add crushed red pepper. Set aside.
Lightly brush the chicken legs with oil. Heat a large, heavy oven-safe skillet over medium-high heat. Put the legs skin side down in the pan and brown well for 6 to 8 minutes. Season with salt and pepper; turn, season the second side with salt and pepper and pour on the glaze.
Transfer the pan to the oven and bake for about 40 minutes, until the chicken is cooked through and the glaze has thickened, spooning the glaze over the legs once or twice. Remove the pan from the oven, sprinkle with a little cilantro and serve.
Makes 4 servings.
