Culinary Fusion - Raising the Bar

Culinary Fusion – Raising the Bar

With your neighborhood farmer’s market in full swing and the abundance of fresh fruit, vegetables, herbs, fish and eggs in season, now is the time to think out of the box and create your own culinary adventure utilizing your favorite teas.

We have given you a few of our favorites to try for the summer, just to peak your interest but we welcome your input and would love you to share your recipes with others.

COCKTAIL– MAR“TEA”NI – Serves 2
½ cup brewed ZFT – Zen-Cha Tangerine Green Tea
2 oz citron vodka
2 teaspoons Cointreau
Ice Cubes
Orange Twist

Brew the tea according to package instructions. Let cool. Put in a cocktail shaker with the vodka, Cointreau and some ice cubes. Shake well and strain into two martini glasses. Garnish with orange twists.

ENTRÉE – FARMER’S MARKET GRILLED SALMON WITH ROOIBOS CHAI MARINADE – Serves 4
4 Salmon filets (6 to 8 ounces each)
2 cups of brewed ZFT – Chai Fusion Rooibos Tea
12 tablespoons of soy sauce (reduced sodium can be substituted)
1 clove chopped garlic
½ teaspoon ginger
1 tablespoon white wine vinegar
2 tablespoons of maple syrup

Brew the tea according to package instructions. Whisk in soy sauce, garlic, ginger, vinegar and maple syrup. Let cool. Pour half of the marinade over the salmon filets, cover, refrigerate for one hour, turning occasionally to coat with marinade.

Remove filets from marinade and pat dry. Pour remaining marinade into a small saucepan and reduce by half.

Heat grill or grill pan to desired temperature. Oil the preheated grate well, using a folder paper towel dipped in oil. Place filets on grill surface. Baste with thickened sauce. Because the filets can be fragile, turn them with a spatula on a part of the grill that had not previously been occupied by a filet. To test for doneness, press the top of the salmon with your finger. It should feel firm to the touch and break into clean flakes. When plating, baste the top with once again to ensure that shiny lacquered finish.

Serve with fresh corn on the cob and a romaine salad with citrus dressing.

DESSERT – MEDITERREAN MINT HERBAL SORBET – Makes 1 Quart
2 cups sugar
1 cup water
3 cups brewed ZFT -MEDITERREAN MINT HERBAL TEA
2 sprigs fresh mint, plus more for garnish (2-3 by taste)
Fresh lemon juice

Making the simple syrup. In a saucepan, combine the sugar and water. Bring to a boil over high heat, reduce the heat and simmer just until the sugar has dissolved completely, stopping before the syrup changes color. Remove from the heat and let cool to room temperature.

Brew the tea according to package instructions. Put the brewed mint tea in a nonreactive bowl or pitcher. Add the fresh mint sprigs, crushing them lightly in your hand, and leave them to steep in the tea for 30 minutes.

Remove and discard the mint sprigs. Stir in the cooled sugar syrup, which will make a mixture that tastes very sweet. Stir in a little lemon juice to taste, just until you can taste the mint tea flavor and the mixture doesn’t taste quite as sweet.
Freeze the mixture in an ice cream or sorbet machine, following the manufacturer’s instructions.

To serve, scoop the sorbet into attractive dessert bowls. Garnish with fresh mint sprigs.