Cooking With Tea

Thinking outside the cup at DavidsTea Kingston.

marygal8 asked: Hey! Any recipes involving red velvet cake or creme caramel???

Hi! Sorry it’s taken me so long to respond—I left DT a few months ago in favour of a full-time position in my field, and haven’t been doing much tea-infused baking lately. 

Red Velvet Cake and Creme Caramel are two awesome teas! While I haven’t baked/cooked with either, a roommate of mine once used creme caramel in sugar cookies. While I wasn’t crazy about the texture of the rooibos in the dough, the flavour was really lovely. Were I to attempt the cookies myself, I’d probably infuse the butter with the tea leaves, strain it, and follow the recipe accordingly. 

Basically any recipe that calls for butter can be altered to accomodate tea. There’s an awesome step-by-step guide here: http://www.cupcakeproject.com/2010/05/baking-with-tea-how-to-get-flavor-of.html

Best of luck with your baking! Let me know how it turns out!

-Steph 

Anonymous asked: how much flour goes in your fantasy island brownies???

I’m so sorry! I can’t believe I didn’t see the error in the recipe earlier! It’s 2 cups of flour. I’ll make that edit right away! Thank you for pointing it out! 

Anonymous asked: Just recently became a David's Tea JUNKIE in Kingston. LOVE IT!! My question is i want to get my hands on the Davids Tea Martini book that came in the Martini Lot. Does Davids Tea sell this book by itself??? Or is there anywhere to get martini recipes to go along with David's Tea?

Hey Tea lover!!

It’s so great to hear from a Kingstonian! There are several cocktail recipes available on the DAVIDsTEA website at http://www.davidstea.com/recipes. Recipes are also frequently sent out in our company newsletter. You may want to consider subscribing to that if  you haven’t done so already. There was a great recipe a few months ago for tea-infused syrups that can be used to make martinis. I should probably figure out a martini or two here. In the meantime, you can sign up for the newsletter in-store or on the website. Check out the DAVIDsTEA twitter page/photo gallery for recipes that have appeared in previous newsletters. I should probably mention that I’m only a part time sales associate. This blog is merely a hobby for me, so the recipes that appear on this site are not DT marketing. I simply love tea. I also love food, and have found a few pretty nifty ways of combing the two. Hope you enjoy what’s here! I’m always on the hunt for new ideas so if anyone has any suggestions please share! 

Hope summer in Kingston is off to a beautiful start! I just finished my Queen’s years and am already missing them and that lovely little city terribly. 

Cheers, 

Steph 

Anonymous asked: I have a tea blog for a while. I stumbled upon your blog and love it- i hope you don't mind me adding it to my blog as some of my fav :)great work!

Thank you so much for your kind and encouraging words!! Add away! If you provide me with a link to your own blog I’d love to have a look. Always lovely to know there are other tea lovers out there :) 

Glitter & Gold stewed rhubarb

A simple idea for a yummy study snack: 

1 bunch rhubarb cut into 1/2 inch pieces (about 3-3 1/2  cups) 

1/2 cups strong Glitter & Gold 

1/4 cup brown sugar 

Place all ingredients in large saucepan and bring to a boil. Turn down to medium heat and simmer until rhubarb has reached a smooth, liquidy consistency. Enjoy with a dollop of vanilla greek yoghurt, or a scoop of ice cream! 

**please forgive the poor quality of the image, it was taken with my cell phone. 

Copabanana Oatmeal Cookies

I’m baaaaaaaaaaaack!!! For my first tea-infused recipe of the fall I decided to go a little bananas and try to spice up the classic oatmeal cookie. There are no pictures as of yet due to the tragic demise of my camera. However, these cookies are tested and true having garnered the approval of my beloved DT staff and even a few customers who were kind enough to do a taste test. Without further ado: 

Copabanana Oatmeal Cookies 

3 tablespoons Copabanana from DavidsTea’s fall collection 

3 cups rolled oats (not instant) 

1 1/2 cups whole wheat flour

1 cup brown sugar (though were I to make these again I might be tempted to reduce this quantity to 3/4 cup) 

3/4 cup white sugar 

dash vanilla 

pinch salt 

1 tsp baking soda 

3/4 cup chocolate chips 

1 cup butter 

2 eggs 

1/2 teaspoon each cinnamon & nutmeg 

Melt butter on stovetop. Add Copabanana and allow to steep in melted butter 5 minutes. Add vanilla. Remove from heat. 

Combine dry ingredients.

Add eggs to butter/tea mixture (Everything in Copabanana is edible [and delicious!] thus there is no need to strain the tisane from the butter mixture). 

Combine with dry ingredients. 

Spoon out onto parchment lined cookie sheet. Bake 10 minutes. Do not over-bake. These cookies are gloriously chewy and full of flavour. Enjoy!! 

adapted from this recipe

Oh Canada Salmon

The end of April brought about a great deal of change. Exams ended, allowing me the chance to satiate my wanderlust. In constant motion, I’ve put this little project on the back burner until August when I return to Kingston and to Davids Tea. (DT Kingston staff, I miss you!) However, I recognize that barbecue season is short so I feel that this recipe deserves sharing now. A few weekends ago, I made dinner for my family, forcing them to be the guinea pigs for this salmon marinade. It was so good that they requested it again this weekend. I am a firm believer in the fact that food is best when shared between friends. Alors mes amis, je vous présente “Oh Canada Salmon” Bon Appetite! 

2 cups strong Oh Canada Rooibos

12 tablespoons soysauce

1 clove chopped garlic 

1/2 teaspoon ginger

1 tablespoon white wine vinegar

1 tablespoon sugar

Whisk all ingredients together. Pour half of the sauce over the salmon and allow to marinate one hour. Grill on barbecue brushing fillets with remaining sauce. Makes enough marinade for about 10 fillets. 

I hope you’re all having an amazing summer & enjoying the sunshine!! See you in August!! xo. 

Ummmm…!

Wow! You guys rock! This is the reason why I am obsessed with DavidsTea! I’ve worked at the Laval store for about a year and recently moved on up to the Head Office…I’m about to try each and every one of these recipes. This is…EXCEPTIONAL. Pretty sure I’m gonna roadtrip to Kingston soon.

Postcard Scones Variant

I just made postcard scones, replacing the raisins with dried coconut. They’re just as yummy!-Katy.