Hi guys! I know you are all waiting on the first photo tutorial but I’m working with only 4 hours sleep today and I just couldn’t finish it without making sure there are no mistakes, so that will be the next post. I promise! On another note, Julie from Gourmet Getaways just reviewed my cookbook. I think she liked it ;), So I’d like to invite you guys to stop by her site and read her review. Guess what? in addition to the review she is also giving away a copy. She is making it really easy and fun to enter your chance to win. Please stop by Gourmet Gateways to enter your chance to win.
The recipe that I have for you today is for one of my favorite drinks in the whole world, tea. I’m a tea addict and always experimenting with different spices and flavors to keep it all interesting. Mandarin oranges also know as Tangerines are such a great tasting fruit to eat on their own, juice for cooking and baking and of course the zest or peel is one my favorite ingredients. I don’t buy dried zest or peels I dry my own. It’s very easy and while it’s drying it makes your house smell really good. But perhaps I’ll do a tutorial another time so I can convince you guys. In the meantime I’ll leave you with this lightly spiced and fruity tea. It’s a great tea to drink anytime of the day.
*black tea, bags or loose leaf
3 bruised cardamom pods
4 whole cloves
1/2 tsp. ground cinnamon, or half 1 stick
Peel of 1 small Mandarin (Tangerine) fresh or dried equivalent
4 cups (1 Lt.) water
* The amount of tea depends on how strong you take your tea. For this amount of water I will typically use 3 strong black tea bags. If I have loose leaf tea on hand I will use about 1.5 tablespoons. Adjust to your taste.*
pot and fine sieve**see photos below for the ones I use.
1. Pour the water into the pot then add the cardamom,cloves, cinnamon and Mandarin peel. Cover and over medium heat bring to a boil. Leaving the pot partially covered simmer for 10 minutes. Add the tea to the pot and continue simmering an additional 5 minutes then turn the heat off. Allow to cool slightly before straining and serving.
2. Use a small tea strainer to pour the tea into tea cups or using a normal sized fine sieve strain the tea into another pot or teapot.
I don’t sweeten my tea but if you would like to sweeten yours I would recommend using honey or brown sugar for the best tasting tea. This was my breakfast, tea and a slice of Bundt cake.
One last photo of Mandarins, they are so cute I couldn’t resist shooting a bunch of photos.