- 2 family sized tea bags
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- 1 onion, thinly sliced
- 1 lemon, thinly sliced
- 3 garlic cloves
- 2 sprigs rosemary
- 1 Tablespoon crushed black pepper
- 2 cups ice cubes
- 3-4 pounds chicken pieces (I used bone in breasts)
- Boil 4 cups of water, add tea bags, and steep for 10 minutes.
- Stir in sugar and salt until completely dissolved. Add onion, lemon, garlic, and rosemary. Add ice and cool completely. Put the chicken into plastic bags and let sit in the brine for 24 hours.
- Take the chicken out of the brine, and throw the brine away. Dry the chicken off with paper towels. Heat the to medium, but only on one side. Put the chicken skin side down, on the side that is not lit. Weird, but it works. Cover the grill and cook for 20 minutes. Flip the chicken and cook for 40 to 50 minutes or until cooked through.
- About 10 minutes before the chicken is ready to come off, throw on some lemons that have been cut in half and asparagus. I served this a small salad, and it was delicious. This recipe comes from Southern Living.
1 cup milk
2 tablespoons pumpkin puree (not pumpkin pie filling)
1 tablespoon maple syrup (I used organic sugar)
1/8 teaspoon ground cardamom
pinch ground cinnamon
pinch ground ginger
small pinch ground cloves
Small pinch of black ground pepper)
1 black tea bag
I haven’t tried this yet. If you have, was it good?
Photo Credit: Reem Rizvi for NPR
Makes about 2 dozen 1-inch sandwich cookies
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
Chai Ganache Filling
2 cups heavy cream
4 teaspoons loose chocolate chai (available at gourmet retailers and online on Amazon.com)
2 cups finely chopped dark or semisweet chocolate
Ginko leaf-shaped green (Matcha!) tea cookies via foodandwine.com
Read an old Martha Stewart Living at the library today that included a way to adapt her recipe for Madelines, including using Jasmine tea!
*I would typically infuse the liquid in a recipe with the tea, but I wouldn’t dare argue with Martha!
Jasmine tea Madelines
Courtesy of Martha Stewart Living