by Emeric Harney December 20, 2022 4 min read
The holidays are a time when most of us are spending a lot more time in the kitchen whipping up family faves and those special once-a-year treats. If you’re looking for a way to change it up this year, and if cooking with tea interests you, then you’re in luck!
We’ve brought out three recipes from The Tea Cookbook, authored by cookbook author and food writer Joanna Pruess along with my grandfather John Harney. These tea-infused dishes can be used anytime you’ve got guests coming, or you’re taking food to a gathering. (Gift idea: pairing a dish with a tin of the tea you used along with the recipe makes a great host/hostess gift!)
First up: a delicious party nibble made with our best-selling Hot Cinnamon Spice tea. Your family and friends will be NUTS about them!
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Next, no brunch is complete without quiche! We read somewhere that “brunch without booze is just a sad, late breakfast,” but we’d change that to “brunch without tea!” This recipe combines two essentials – quiche and tea – into one wonderful dish.
Print the recipe card here.
Serves 6 to 8
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Finally, what better way to finish off a holiday feast than with a light, refreshing, minty frozen yogurt! Mint is excellent for helping settle the stomach after dinner, and the raspberries give it a lovely pink hue; add sprigs of mint for a nod to holiday red and green. Want to add a little more? Pair this with Unna Bakery Raspberry Jam Drop Cookies, inspired by the baker’s Swedish grandmother’s recipe.
Print the recipe card here.
Makes 1 quart
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Print the recipe card here.
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