Recipes from Harney and Sons' Fine Teas
Hors d’Oeuvres | Main Courses | Vegetables | Side Dishes | Deserts | Beverages
Hors d’Oeuvres:
Thousand Year Old Deviled Eggs and Crab
- 6 eggs
- 4 Darjeeling or other black tea bags
- 2 tablespoons soy sauce
- 6 ounces crabmeat, picked over and flaked
- ¼ cup minced shallots
- 2 tablespoons minced pickled ginger
- 1 tablespoon pickled ginger liquid
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- pinch of powdered wasabi or dab or paste wasabi
- 6 tablespoons mayonnaise, regular or reduced fat
- ½ teaspoon rice wine vinegar
- salt and white pepper
- slices of pickled ginger, for ganish
- chives, cut into 1-inch lengths, for garnish
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Green Tea Dumplings
| Dumpling Dough |
Filling |
- 2 ¼ cups hot water
- 1 tablespoon finely ground tea leaves
- 1 tablespoon sugar
- 2 pounds all-purpose flour
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- 1 ½ pounds ground pork
- 1 ½ pounds napa cabbage, cored and finely chopped
- 1 egg, beaten
- 3 tablespoons finely chopped scallions, including green parts
- 2 tablespoons green tea leaves, finely chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon salt or no taste
- 1 teaspoon ground white pepper
- ½ cup soy sauce
- 2 tablespoons sesame oil
- sesame oil, for frying (optional)
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Main Courses:
Poached Scallops with Red Peppers and Vanilla Tea Vinaigrette
- 1 tablespoon vanilla HT leaves
- 1 pound sea scallops, tendon removed
- 1 small clove garlic
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
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- ¼ cup extra-virgin olive oil
- salt and freshly ground black pepper
- 1 large red bell pepper, cut into small dice
- 2 to 3 tablespoons coarsely chopped cilantro leaves or chives
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Peace and Ginger-Glazed Chicken Legs
- 2/3 cup peach preserves
- 2 tablespoons chopped fresh ginger
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon English Breakfast or other black tea leaves
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- crushed red pepper (optional)
- 4 chicken legs with thighs, preferably of equal size, blotted dry
- 1 to 2 teaspoons vegetable oil
- salt and freshly ground black pepper
- 1 to 2 teaspoons chopped cilantro or flat-leaf parsley, for garnish
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Vegetables and Side Dishes
Japanese Noodle Salad with Sugar Snap Peas
- 6 cups water
- 3 tablespoons green tea leaves, such as bancha
- 8 ounces Japanese udon noodles, available in Asian markets and some supermarkets
- 1 to 2 tablespoons toasted sesame oil
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- 4 ounces sugar snap peas, strings removed, cooked until crisp-tender
- ½ cup sliced scallions, including green parts
- 1 tablespoon black sesame seeds, lightly toasted
- 2 to 3 tablespoons hoisin sauce
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Savory Bread Pudding
- 1 cup milk
- 3 earl Grey tea bags or 1 tablespoon Earl Grey tea leaves
- 3 eggs
- 1 teaspoon salt or no taste
- fresh ground black pepper
- 4 cups French or Italian bread roughly torn into 1 ½-inch cubes
- 1 ½ tablespoons olive oil
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- 1 large onion, diced
- 6 ounces white mushrooms, wiped and sliced
- 1 large clove garlic, minced
- 4 ounces feta cheese, crumbled
- 1 tablespoon finely chopped flat-leaf parsley
- 1/3 cup grated imported Parmesan cheese
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Desserts:
Green Fruits in Jasmine Tea Syrup
- 2 teaspoons jasmine tea leaves
- ½ cup sugar
- grated zest of 1 lime
- juice of 1 lime
- 3 kiwi, peeled and sliced
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- 1 ripe honeydew melon, about 5 pounds, flesh scooped into little balls or diced
- 8 ounces seedless green grapes, stemmed, washed, and cut in half
- sprigs of fresh mint, for garnish
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Jasmine-Tropical Fruit-Coconut Sorbet
- 1 ½ cups peach nectar
- 1 ½ teaspoons jasmine tea leaves
- 1 ½ cups canned coconut milk
- 1 cup simple syrup
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- 1 large, ripe banana, mashed until smooth
- 1 egg white (optional)
- Toasted coconut, for garnish (optional)
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Beverages:
Banana-Green Tea Smoothie
- 1 cup low-fat or non-fat vanilla yogurt
- 1 ripe banana
- 2 tablespoons orange juice
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- 2 teaspoons green tea leaves, finely ground
- 6 to 8 cubes
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Mango Chai Lassi
- ¼ cup light cream
- 1 tablespoon Indian Spice ht or other chai blend of tea leaves
- 1 large ripe mango, peeled, pitted, and cut into pieces
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- 1 cup vanilla yogurt, preferably not non-fat
- 6 to 8 ice cubes
- mint leaves, for garnish (optional)
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