Jasmine, darjeeling, oolong: they’re great for sipping, sure—but put tea in recipes, and you have a whole different way to enjoy its fragrance and flavor
Written bySunsetJanuary 4, 2012
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Photo by Iain Bagwell; written by Eric Gower
1 of 16Photo by Iain Bagwell; written by Eric Gower
Smoked Tea Duck
There’s nothing like authentic tea-smoked duck, but the smoking process can overwhelm many home kitchens. Enter “smoked tea duck”—using lapsang souchong tea and uncooked rice to make a smoky, crispy crust for duck breast, which is then pan-fried in its own fat.
6 of 16Photo by Iain Bagwell; written by Eric Gower
Matcha Whoopie Pies
I grew up inhaling whoopie pies, bless my mother’s soul. Although I would like to offer her recipe, I’m afraid that just reading the quantity of trans fats (Crisco) called for might incite cardiac arrest! This healthier version tastes even better.
7 of 16Photo by Alex Farnum; written by Margo True
Chai-Spiced Shortbread Cookies
These cookies may look humble, but they have a wonderfully complex flavor, thanks to the chai (Indian spiced tea) seasonings: cinnamon, ginger, fennel, and cardamom. The shortbread dough gives them a crisp, buttery texture.
8 of 16Photo by Iain Bagwell; written by Margo True
Cran-Berry Green-Tea Smoothie
This is one of our favorite New Year's resolution recipes: it's loaded with antioxidants, is easy to make, and it tastes delicious, too. Slurp down one of these and you'll have the energy you need for a nice long hike or bike ride.