Beverages

Tuesday, January 16, 2007

Southern Iced Tea

Everybody loves a good glass of iced tea on a hot day. Here's a great recipe I got from a friend of mine who lives in Kentucky. You're going to love it!

Sweet Tea:

Bring 3-4 cups of water to a boil.
Add a pinch of baking soda to the water and add 6 tea bags.
Remove from heat and cover.
Allow to sit for at least 10-15 minutes.
Pour into gallon pitcher and add sugar to taste. Then fill with cold water. Refrigerate. (There's no quantity for sugar listed since everybody has a different taste for sweetness.)

*the soda takes out the bitterness and darkens the tea....this small amount doesnt change the taste.

Several years ago I discussed a special promotion from Adagio Teas. At the time, being an up and coming company, they were giving away their fabulous IngenuiTea teapot with a sampler set of six teas for a link. I added a link on this site at the time and it remains here still because this company is fabulous. That teapot is so cool! You have to try it to believe it. I love mine and their English Breakfast tea is to die for.

Right now if you visit CouponChief you can get free shipping on all orders over $75. You really want to take advantage of this.

If you love tea as much as I do, you really ought to take a look at the IngenuiTea pot. It's just awesome. So go to Coupon Chief and check out the Adagio's Teas free shipping coupon!

This is in part, a sponsored post.

Monday, January 30, 2006

Chai Coffee

Yield: 6

While Chai tea has become a current favourite, using the same spices in coffee is absolutely delicious, and adds a complexity that pairs so well with the Butterscotch Bars. Find the recipe for Butterscotch Bars on our website.

Ingredients:

1 cup whipping cream
2 tbsp sugar
6 cups dark roast brewed coffee
4 cardamom pods
4 star anise
3 whole cloves
2 cinnamon sticks
6 oz coffee liqueur or brandy
ground cinnamon, for garnish

Directions:

Chai Coffee

Whip cream to soft peaks, fold in sugar and chill.

Pour hot coffee into a saucepot. Crush cardamom pods and star anise and add to pot. Add cloves and cinnamon, and steep over low heat for 5 minutes. Strain. Fill each of 6 glasses with an ounce of coffee liqueur and pour coffee over. Top with whipped cream and a sprinkle of cinnamon. Butterscotch Bars

Yield: 16

Ingredients:

Base

1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1/2 tsp vanilla
1 1/4 cups all purpose flour
1/2 tsp baking soda

Butterscotch

1/2 cup unsalted butter
1/2 cup sugar
1 cup dark brown sugar, packed
1/2 cup golden corn syrup
1/4 cup water
1/2 tsp salt
1 cup walnut pieces
3/4 cup unsweetened coconut
3/4 cup chocolate chips
1/2 cup whipping cream
2 teaspoons vanilla extract

Directions:
To Assemble
Preheat oven to 350° F and grease and line bottom of an 8-inch square pan with parchment paper. In a bowl, cream butter and sugars together. Add eggs and vanilla and beat until fluffy. In a separate bowl, combine flour, baking soda and salt. Add to butter mixture and stir until evenly blended. Spread batter into a prepared pan and bake for 20 to 25 minutes, until an even golden brown. Set aside to cool.

In a saucepot, melt butter over medium heat. Stir in sugars, corn syrup, water and salt and increase heat to medium-high. When mixture reaches a boil, stir in walnut pieces and coconut. Simmer for 7 minutes, stirring often (mixture will become thick and darker in colour). Remove from heat and stir in cream and vanilla (watch for steam). Pour butterscotch over base and sprinkle chocolate chips. Bake for 13 to 16 minutes, until bubbling around the edges. Allow to cool before cutting into squares or bars. Do not refrigerate.

Butterscotch Bars will keep up to 3 weeks in an airtight container.

Yield: 1 8-inch square pan.

Saturday, January 28, 2006

Old-Fashioned Campfire Coffee

Ever wonder why coffee always taste so good when it was made
over a campfire?

The secret is whole eggs. This includes the shells which gives
coffee that rich flavor. It makes getting up in the morning in
the outdoors a pleasure. With the pure, fresh water of the
mountain stream, coffee reaches its height. 1 cup ground coffee

2 eggs

1 1/2 cups cold water

12 cups freshly boiled water

1/4 teaspoon salt

1. Wash eggs, break shells, and beat slightly.

2. Put 1 cup cold water and eggs in large coffeepot and mix.

3. Add salt and coffee grounds.

4. Pour boiling water into pot onto coffee grounds and stir.

5. Cover pot and stuff the spout.

6. Put over fire or on store, over direct heat.

7. When the coffee comes to a boil, let simmer 3-minutes.

8. Pour in 1/2 cup cold water to settle grounds. Let stand 1 minute, and serve.

Recommended coffees are medium to dark roast.
This is my favorite coffee roaster.

Friday, March 05, 2004

Muilled Cider

Peel from 1/2 an orange, cut into pieces
6 inches stick cinnamon, broken
1 - 1 inch piece fresh ginger, peeled and thinly sliced
1 tsp whole allspice
8 cups apple cider or apple juice*
1 cup apple brandy (optional)
1/4 cup honey or packed brown sugar

Place orange peel, cinnamon, ginger and allspice into a spice bag and tie closed with kitchen string.

In a 3-5 quart slow cooker, combine apple cider/juice, brandy, and honey or brown sugar. Add spice bag to cider mixture.

Cover; cook on low for 4-6 hours or on high for 2-3 hours. Remove and discard spice bag. Ladle cider into cups and serve warm.

*Note: Use processed cider from the grocery shelf; unprocessed cider from the refrigerated section will separate and appear curdled when heated.

Hot Buttered Apple Rum

4 inches stick cinnamon, broken*
1 tsp whole allspice
1 tsp whole cloves
7 cups apple juice
1 1/2 to 2 cups rum
1/3 to 1/2 cup backed brown sugar
butter

To make a spice bag, cut a 6-inch square from a double thickness of cotton cheesecloth. Place cinnamon, allspice and cloves in center of square. Bring up corners of the cheesecloth and tie closed with kitchen string.

In a 3-6 qt slow cooker, combine spice bag, apple juice, rum, and brown sugar. Cover; cook on low for 7-8 hours or on high for 3-4 hours.

Remove and discard spice bag. Ladle hot punch into cups; float about 1/2 tsp butter on each serving.

*Note: To break sinnamon sticks, place in a heavy plastic bag and pound sticks with a meat mallet.

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