EARL GREY ICED TEA
Provided by Giada De Laurentiis
Categories beverage
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the syrup: In a small saucepan, combine the sugar and water over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the sugar has dissolved, stirring occasionally, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
- For the tea: In a medium saucepan, bring the water to a boil over medium-high heat. Add the tea bags and lemon slices. Let the mixture cool to room temperature, about 1 hour. Remove the tea bags and discard.
- Pour the syrup and tea mixture into an ice-filled pitcher. Pour into glasses and add a splash of sparkling water. Garnish with lemon slices and serve.
EARL GREY LIME ROLLS
Make and share this Earl Grey Lime Rolls recipe from Food.com.
Provided by littleturtle
Categories Yeast Breads
Time 2h15m
Yield 30 rolls
Number Of Ingredients 9
Steps:
- Place tea in boiling water, and steep for 15 minutes.
- Strain and cool to lukewarm.
- Place yeast and sugar in a large bowl and stir tea into them.
- When yeast has dissolved, stir in butter, salt, lime rind and enough of the flour to form a dough that is hard to stir.
- Turn out onto lightly floured surface and knead 5 to 8 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky.
- Put in a large oiled bowl, and cover with plastic wrap.
- Allow to rise in a warm place until doubled in volume (about 1 hour).
- Punch down, and divide into 30 small or 20 large dinner rolls.
- Place 2" apart on greased baking sheets, cover with kitchen towels, and let rise until doubled in volume (about 30 minutes).
- Pre-heat oven to 375F (400 at 6000').
- Bake rolls in the center of the oven for 13-15 minutes.
- Brush hot rolls with butter.
- Remove from baking sheets and serve immediately, or place on rack to cool (serve warm for best flavor).
EARL GREY TEA AND LIME ICE POPS
Southerners love their sweet tea, although I've never been a huge fan. These ice pops have a good balance of sweet-tart, but if you're a sweet tea lover, go ahead and add more sugar. Once you taste fresh lime in tea, you may never go back to lemon (I haven't).
Provided by lutzflcat
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 3h35m
Yield 6
Number Of Ingredients 5
Steps:
- Pour boiling water over tea bags in a jar or pitcher, and allow to steep for 15 minutes.
- Remove tea bags, add sugar, and stir in lime juice. Adjust the sweetness to suit your taste and cool mixture to room temperature.
- Drop a lime slice into each ice pop mold. Pour in mixture, leaving about 1/4 inch space at the top. Place the sticks or tops in and freeze until solid, 3 to 4 hours.
- Run some warm water over the molds to help loosen the ice pops.
Nutrition Facts : Calories 21.9 calories, Carbohydrate 6.2 g, Fiber 0.5 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 4.5 g
EARL GREY MADELEINES
Cédric Grolet, the pastry chef of Le Meurice hotel in Paris, is famous for his Instagram feed, which has nearly a million and a half followers, his tattoos and his title: Best Pastry Chef in the World. Mostly, and most rightly, he's famous for his elegant pastries, so I was surprised when he asked me if I'd tasted one of his simplest, his madeleines. Small sponge cakes baked in shell-shaped molds (metal pans give you the best color and crust), madeleines are known for the impressive bump that develop on their tops. These madeleines, adapted from a Grolet recipe, are made with brown butter and flavored with Earl Grey tea and honey. Like all madeleines, they benefit from a rest in the refrigerator before they're baked. (Good for the mads, convenient for the baker.) If you can arrange it, serve the madeleines just minutes out of the oven - it's when their fragrance and texture are at their peak.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 25m
Yield About 20 madeleines
Number Of Ingredients 9
Steps:
- Sift together the flour and baking powder. Put the honey in a medium heatproof bowl, and place a strainer over the bowl.
- Bring the butter to a boil in a medium saucepan over medium-high heat. As the butter cooks, gently swirl the pan. The butter will foam, then bubble, then turn golden. In 5 to 7 minutes, when the butter browns (it will be the color of hazelnuts, and have that aroma as well), pour it through the strainer onto the honey. Some dark bits will slip through the strainer, and that's fine! Stir to blend.
- In a large bowl, whisk the sugar, zest, tea, eggs and egg white, and milk until combined; whisk 1 or 2 minutes more after the ingredients are blended. Add the flour mixture in three to four additions, whisking the ingredients together gently. You'll have a thick batter that will fall back on itself in a ribbon. Switch to a spatula, and gradually stir in the warm butter-honey mixture. The batter will have a beautiful sheen. Press a piece of plastic wrap against the surface, and refrigerate the batter for at least 8 hours or up to 2 days.
- When you're ready to bake, center a rack in the oven, and heat it to 425 degrees.
- Butter and flour a regular-size madeleine pan (or coat it with nonstick baking spray); do this even if the pan is nonstick. Use a slightly rounded tablespoon of batter to fill each shell. Don't worry about leveling the batter, as it will even out in the oven. Cover, and refrigerate any remaining batter.
- Bake the madeleines until the cakes are golden and the bumps spring back when gently prodded, 11 to 13 minutes. Unmold immediately by rapping the pan against the counter. Serve now ... or don't. The madeleines stale quickly, but that just makes them better for dunking. If you're baking more madeleines, be certain to cool the pan between batches.
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LEMON, LIME AND EARL GREY SABLéS RECIPE - TODAY
From today.com
3.8/5 (154)Category DessertsAuthor Samantha SeneviratneTotal Time 35 mins
- 1. In a large bowl, with an electric mixer on medium, beat butter and sugar until combined and fluffy, about 3 minutes. Add egg yolks, lemon zest and lime zest, and beat until combined. Beat in flour, tea, baking powder and salt.
- 2. Divide the dough in half. Tip each half out onto a sheet of plastic wrap and shape into a 1¾-inch square cylinder. Freeze cylinders until solid, at least 4 hours.
- 4. Using a sharp knife, cut 1/4-inch slices from one frozen dough cylinder. Place slices on prepared sheets and bake until set and light golden around the edges, about 15 minutes, rotating the sheets halfway through.
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From theredheadbaker.com
- Place the tea bag in a measuring cup and add 8 ounces of boiling water. Allow to steep for 3 to 5 minutes, remove and discard the tea bag, and set the water aside to cool to 90-100 degrees F.
- In the bowl of a stand mixer, add the instant yeast and sugar. Add the cooled tea, and let stand for 10 minutes.
- Add the flour, salt, melted butter, egg and lemon zest. Mix with the paddle attachment just until all ingredients are moistened.
- Switch to the dough hook and knead on low speed for 10 minutes, adding in more flour by the tablespoonful until the dough forms a ball.
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