Linda Appel Lipsius, CEO and Co-founder of Teatulia, was kind enough to let me reprint some of their recipes for you all to enjoy.
The first recipe I wanted to share is Teatulia’s Earl of Bengal Cookies recipe. Linda spoke of these in our interview. Click here to read the interview: A Visit in Vickie’s Kitchen with Linda Appel Lipsius I plan on making these cookies…..soon. They sound delicious! Linda says she loves to bake these during the holiday season.
- 9 tea bags of Teatulia Earl of Bengal Tea
- 2 Cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup confectioner’s sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon water
- 1 cup unsalted butter, softened and cut into pieces
- Grind the tea from the tea bags into a fine powder ( using a mortar and pestle works best).
- Pulse together all dry ingredients in a food processor and then add the vanilla, water and butter.
- Pulse together until the dough is formed. Divide the dough in half.
- Place each half on a sheet of plastic wrap and roll into a 12 inch log, about 2 inches in diameter. Chill both wrapped logs for 30 minutes.
- Preheat oven to 375 degrees. Unwrap dough logs ( one at a time to keep cold and hard) and slice into disks about 1/3 inch thick.
- Place cookies on parchment or foil lined baking sheet about an inch apart.
- Bake until edges are brown. ( 10 to 12 minutes)
- Let cool for a moment and then trasfer to wire racks. Enjoy!
Next, I want to introduce you to Teatulia’s spin on a Mint Julep – Teatulia’s Green Tea Mint Julep. I am a Southerner at heart. I love the Kentucky Derby. I love wearing a big fancy hat. And, I love a Mint Julep. Teatulia’s version sounds amazing and I have decided that, while watching the Derby on TV this year, I will be enjoying this wonderful drink!
- 2 ounces Teatulia green tea
- 1.5 ounces Stranahans Colorado whisky
- Half a lemon, squeezed
- 1.5 ounces simple syrup
- To make the drink, start with a sugar rimmed cocktail glass.
- Muddle the mint, lemon juice and sugar in the glass.
- Then, add crushed ice, and pour the tea and the whiskey over the ice.
- Garnish with mint and lemon.
Lastly, I want to share their Green Tea Poached Salmon recipe. Salmon is my favorite fish to eat, I think this would go well with some lightly roasted asparagus.
- 4 bags Teatulia Green Tea
- 2 half pound salmon steaks
- 2 cups boiling water
- 5 cloves minced garlic
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon salt/pepper
- 1/2 lemon
- Steep tea in water for 2 to 5 minutes, remove tea bags and add garlic, ginger and sesame oil to the tea.
- In skillet, heat oil and once hot, add salmon steaks. If salmon still has skin, place skin side up and sear other side. Sear for 2 to 3 minutes.
- Turn salmon over and add tea mixture.
- Bring to a boil, reduce heat, cover and poach for 6 to 9 minutes.
- Salmon should flake easily with a fork.
- Once plated, squeeze lemon over salmon and sprinkle with salt and pepper. Enjoy!