5117 cassis tea tisane infusion Recipes

muscovy or moulard duck breast halves with skin, chinese rice wine (preferably shaoxing) or medium-dry sherry, soy sauce, asian sesame oil, grated (preferably with a microplane rasp ) peeled fresh ginger, sichuan peppercorns, kosher salt, loose black tea leaves, rice, dark brown sugar, cinnamon stick, broken into small pieces, vegetable oil

water, white tapioca pearls (1/4 inch in diameter), firm satsumas or clementines, divided, water, sugar, mild honey, cinnamon sticks, by 1-inch) strips lemon zest, whole star anise or 1 tsp pieces, oolong or black tea bag, firm-ripe anjou or comice pears (2 lb)

unsalted butter, softened, confectioners sugar, mild honey, decaffeinated earl grey tea leaves (from 2 to 3 tea bags), egg whites, all-purpose flour

black tea, boiling water, raisins, golden raisins, golden brown sugar, chopped candied orange peel, egg, beaten to blend, all purpose flour, baking powder, salt, ground cinnamon, ground all spice, unsalted butter, room temperature

egg yolks, salt, sugar, dark rum, warmed, hot strong tea, scalded milk

tea leaves (your choice-i like decaf and herbal), milk , to taste, sugar , to taste, lemon slice (optional), honey (optional)

tea bags, baking soda, boiling water, cold water, sugar (i use 1/2 cup to 3/4 cup) (optional), lemon

tea (caffinated or decafe), boiling water, mint, sugar (or to taste), lemons, sliced

tea bags, mint sprigs, sugar, boiling water, water, pineapple juice, frozen lemonade concentrate, thawed and undiluted, mint sprig

tea bags, sugar (or to taste or corresponding quantity of sweetener), boiling water, leaves fresh mint, ice water, lemons , juice of, pineapple juice, chopped or 150 g fresh pineapple, pulp chopped

low-salt chicken broth, celery stalks, coarsely chopped, carrots, peeled, coarsely chopped, onion, halved, fresh rosemary sprig, neck , heart, and gizzard, reserved from 22-lb turkey, lemon, earl grey tea bag, butter, flour, whipping cream, grated lemon peel

tea bags, sugar, two 4-inch cinnamon sticks, broken into pieces, plus additional sticks for garnish, two 3-inch strips of orange zest removed with a vegetable peeler, plus strips of rind removed with a channel knife for garnish, no . 1 cup