In Season: The tea ingredient

Use tea bags to prepare kosher-for-Pessah dishes.

By YOSSI ELSBERG
April 10, 2011 17:27
Grilled chicken breast in citrus.

grilled chicken in citrus_521. (photo credit: Yossi Salis)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

New infusion tea varieties can be used to upgrade sauces for both sweet and savory dishes. Here are a few ideas for your Seder dinner, courtesy of Wissotzky Tea.

CHERRY INFUSED SEA BREAM

Be the first to know - Join our Facebook page.


Makes 5 main dishes or 10 starters

The cherry fusion creates a fruity vinaigrette and the celeriac puree rounds it all up. If served as a first dish before meat, replace the butter with margarine and the milk with coconut milk.

✔ 10 fillets of sea bream
✔ Coarse salt and pepper For the puree
✔ 3 celeriac roots, peeled
✔ 3 potatoes, peeled
✔ 2 cups milk or coconut milk
✔ 1 cup water
✔ 150 gr. butter
✔ 2 cherry tea bags from the Magic Garden collection
✔ Salt For the vinaigrette:
✔ 1⁄2 cup olive oil
✔ Juice of 1 lemon
✔ Zest of 1 lemon
✔ 1⁄2 cup cranberries
✔ 1⁄2 cup cashew nuts
✔ 2 Tbsp. balsamic vinegar
✔ 2 cherry tea bags from the Magic Garden collection
✔ 1⁄2 cup boiling water

Make the puree: Place celery roots and potatoes in a pot, add milk and bring to a gentle boil. Add the tea bags and cook for 45 minutes over very low heat. Remove the tea bags, strain and puree using a fork. Add butter and season with salt. Keep warm.

Prepare vinaigrette: Place the tea bags in boiling water for 4 minutes. Remove bags. Mix tea infusion with all the ingredients.

Prepare fish: Heat a skillet. Rub fish with a little olive oil and season with salt and pepper. Braise fish starting with the skin side down for 2 minutes, turn and continue cooking for 1 minute on the other side. Before serving drizzle a little vinaigrette over the fish.

SPRING VEGETABLES IN LEMONGRASS



Steamed portobello mushrooms, broccoli and asparagus in lemongrass aioli: It only sounds difficult.

For the aioli:
✔ 1⁄2 cup boiling water
✔ 3 lemongrass tea bags from the Leaves collection by Wissotzky.
✔ Juice and zest of 1 orange
✔ 5 Tbsp. mayonnaise
✔ 2 Tbsp, Dijon mustard
✔ 1 Tbsp. silan or honey
✔ 2 cloves garlic, minced
✔ 1⁄2 purple onion, chopped
✔ Salt and pepper

For the vegetables:
✔ 250 gr. portobello mushrooms
✔ 2 bunches asparagus
✔ 300 gr. snow peas
✔ 300 gr. fresh broccoli
✔ 5 lemongrass cream tea bags
✔ 2 liters boiling water

Make the aioli: leave tea bags in 1⁄2 cup boiling water for 4 minutes. Remove bags. Mix the fusion with the rest of the ingredients using whisk. Whisk until mixed and smooth.

Bring 2 liter water to a boil, add the tea bags and leave for 4 minutes. Remove bags and discard. Blanch the each vegetable in the water, separately, for 1 minute. Arrange vegetables on a serving plate and serve the aioli in a small bowl next to it.

GRILLED CHICKEN BREAST IN CITRUS

Succulent chicken in aromatic orange marinade served with caramelized carrots.

5 breasts cut into 10 servings

For the carrots:
✔ 20 carrots, washed and halved lengthwise
✔ 3 Tbsp. olive oil
✔ 1 tsp. coarse salt
✔ 4 Tbsp. silan
✔ 1 cup boiling water
✔ 5 red orange and mandarin fusion
✔ tea bags from the Magic Garden collection

For the marinade:

✔ 1 cup olive oil
✔ 5 tea bags red orange and mandarin fusion from the magic garden collection
✔ Orange and zest from 2 oranges
✔ 2 Tbsp. silan
✔ Coarse salt
✔ Tsp. fresh thyme leaves

Prepare carrots:
Place halved carrots on a skillet. Add all the ingredients, including tea bags. Bring to a boil and cook for 40 minutes over medium heat. Discard tea bags, keep carrots in a warm place until ready to serve.

Prepare marinade: put oil in a large cup with tea bags. Heat in microwave set on high for 11⁄2 minutes to make aromatic oil. Cool and remove tea bags. Mix the aromatic oil with the other marinade ingredients and cover the chicken. Leave for a few hours.

Remove chicken from marinade, heat a heavy skillet and braise chicken on both sides until done, about 2 minutes on each side.

To serve: place carrots on each plate, place chicken on top and pour the carrot sauce over both.

NUT AND AMARETTO CAKE

It takes only 15 minutes to prepare this kosher-for-Pessah nutty cake.

✔ 2 amaretto tea bags from the Leaves collection
✔ 1⁄2 cup apple juice
✔ 100 gr. hazelnuts, peeled
✔ 100 gr. walnuts, peeled
✔ 50 gr. white almonds, peeled
✔ 150 gr. powdered sugar
✔ 11⁄2 Tbsp. chocolate drink mix
✔ 2 Tbsp. matza meal
✔ 3 eggs separated
✔ 2 Tbsp. melted margarine or oil

Bring juice to boil, add tea bags for 4 minutes and discard.

Roast the nuts lightly in a skillet, don’t let them burn. Coarsely grind the nuts in a food processor. Place in a mixing bowl. Add sugar, chocolate mix and matza meal. Mix. Add the egg yolks, oil and amaretto-apple tea. Mix well. Whisk the egg whites until dry and fold into the nuts mixture. Oil a 24-cm. to 26-cm. mold. Transfer dough into the mold and bake for 35 minutes at 150º.

Garnish with sliced almonds or powdered sugar.

ICE TEA AND BACARDI COCKTAIL

✔ 11⁄2 liter boiling water
✔ 5 pomegranate fusion tea bags from the Magic Garden collection
✔ 11⁄2 cups sugar
✔ 11⁄2 cups Bacardi (or arak)
✔ Juice from 3 lemons

Soak tea bags in boiling water for 4 minutes and discard. Add sugar and mix well. Cool, add alcohol and lemon juice, mix well and serve over crushed ice.

Photos and text courtesy of Wissotzky Tea.

Related Content

Sarah Silverman
August 26, 2014
Jewish women take home gold at 2014 Emmys

By JTA