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TeaI frequently use the Samovar method (with or without a Samovar) to prepare a concentrated tea infusion which is then diluted as required and kept cool in the refrigerator when not required. I enjoy Turkish, Irish and English black tea blends; I have yet to become a fan of green or white tea.
Teagschwendner.com recommends preparing Black, Herbal, and Rooibush and Fruit tisanes with boiling water, green and white teas at lower temperatures. They recommend steeping white and greenteas for 1 or 2 minutes, Oolong and Black teas slightly longer, and herbal, Rooibush and Fruit tissanes between 5 and 10 minutes. The now-defunct SamovarCanada.com suggested water at 180 F for white and green teas.
A rounded tablespoon of black tea in a 32-oz (quart) size tea pot is enjoyable for me. If I am going to make a concentrated tea infusion for use with the Samovar method, I use 1/4 c of tea leaves per quart of boiling water (9x strength) and then dilute it with very hot water. When using a Samovar proper, I will make the tea concentrate 1/2 c leaves to one quart of water (18x strength).
The Lower East Side Resoration Project has some Russian tea concentrate recipes made with black tea on their web site, along with a couple of suggestions for sweet cakes to go with them. Here are my adaptations of two tea recipes.
Russian Fruit Tea
Russian Spiced Black Tea
Hawaiian Iced TeaOne gallon.
Steep 12 black tea bags (1/4 c loose tea) and three springs (40 leaves) of fresh mint in 2 quarts water that has been brought to the boil.
After ten minutes of steeping, strain the tea.
Add 2 cups sugar and juice of 12 lemons (6 oz).
Add 12 oz pinapple juice or a 20 oz can of pinapple blended with 2 cups ice water.
You can make syrup out of the sugar first by bringing the sugar and an equal quantity of water to the boil and then stirring until sugar has dissolved.
Tea BrewingThis information courtesy of a postcard from EnjoyingTea.com.
Economical and Delicious Juice and Soda Punch
Iced Tea a la Mandyfrom Vera Bloom's Entertaining Lady:
Good Girl Moon ShineIf I knew who came up with this I would thank them.
Fruit Smoothies Recipes
The potassium in bananas and in milk is said to be a good counterbalance to sodium. Since I tend to enjoy salty food, I make sure I have bananas around for a daily smoothie.
This recipe makes 5 cups. If you want less, try 1 banana, 1/2 c milk, 1/2 c ice cubes.
Banana Soft ServeThis comes out with a delicious texture, like soft-serve ice cream.
I make this in my Vitamix. I do not know if it will work in a blender. It might work in a food processor.
If you do over-mix, try adding some ice cubes and try again..
I am not much of a drinker. When an occasion arose that required alcoholic refreshment for a group of friends and acquaintances, I asked some male co-workers what they recommended I stock up on. They recommended the following:
Vera Bloom, Sol Bloom's daughter and the author of Entertaining Lady, suggests keeping a supply of liqueurs on hand for guests. She divides them into feminine (creme de menthe, anisette, apricot or cherry brandy) and masculine (Contreau, Benedictine, Grand Marnier).
She suggests that a modest cellar consists of:
She also suggests that Dubonnet or Vermouth with soda and ice makes a nice alternative to a highball.
She also recommends the following classic cookbooks:
Maura Enright, Proprietor
Author: Maura Enright
©2012 - 2016 by Maura Enright
Last updated Feb 2016
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