Posted on: Wednesday, January 2, 2002
Taste
Tea an ingredient in 'Eat Tea' recipes
Associated Press
Much as you enjoy that cup of tea, consider the possibilities of having your tea and eating it, too, as espoused in a new book, "Eat Tea" (Lyons Press, $19.95).
Beyond the green-tea ice cream and tea-smoked duck, many of us know, this might mean green-tea dumplings as a first course, followed by poached scallops with red peppers and vanilla-tea vinaigrette, rounded off with a dessert of Earl Grey chocolate mousse.
"Once you start experimenting with tea, it's like discovering a whole new world of cooking ingredients," said Joanna Pruess, co-author of the book, along with John Harney. "Tea is magical."
Pruess is a widely published food writer, consultant and cookbook author; Harney is a master tea blender and distributor.
Your definition of seasonings will never be the same, she said. "Every category of food from snacks to desserts benefits from tea."
The book sets the scene with the basics on tea, both for drinking and cooking. Then follow about 50 recipes for appetizers through desserts and beverages, with stylish color photographs by Tom Eckerle.
The following versatile recipe includes an Asian-inspired glaze to brush over chicken pieces, which turns the chicken into a juicy main course with a minimum of fuss.
The headnotes point out that you can skin the legs before cooking, if you prefer. "Make a large quantity of the glaze and store it in the refrigerator to brush over salmon or shrimp as well as chicken," the book suggests. Although the recipe calls for peach preserves, apricot preserves, lilikoi or guava jam would work, as well.
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
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 tablespoons chopped cilantro or flat-leaf parsley, for garnish
Preheat the oven to 350 F.
Puree the preserves, ginger, garlic, soy sauce and tea leaves in an electric blender until smooth and scrape down the sides. If desired, add the red pepper to taste. Set aside.
Lightly brush the chicken legs with oil. Heat a large, heavy, ovensafe skillet over medium-high heat. Put the legs, skin side down, in the pan and brown well, 6 to 8 minutes. Season to taste with salt and pepper, turn, season the second side with salt and pepper, and pour on the glaze.
Transfer the pan to the oven and bake until the chicken is cooked through and the glaze has thickened, about 40 minutes, spooning the glaze over the legs once or twice.
Remove the pan from the oven, sprinkle with a little cilantro, and serve.
Makes 4 servings.
