Gear up for Easter Sunday with this brilliant Marbled Tea Eggs recipe! Give your Easter eggs a savory flavor while decorating them at the same time. We’ll show you how…
Try a Tuscan flatbread with TSTE® Tuscany Spice Blend, or a spicy chicken flatbread with TSTE® Crazy Chicken Seasoning. For an herbal twist, give it a try with TSTE® California Blend or our famous TSTE® Herbal Garden Grinder Blend.
Read more: http://fox43.com/2014/03/24/chef-donna-snacks-for-march-madness/#ixzz2wuBTga5Y
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With March Madness in full swing this is a great little snack to make while you watch all those games. Buffalo Cauliflower is everything you love about hot wings and all that deliciousness and toothsome bite of veggies. If you have a deep fryer, this the time to get it out and put it to use. If not, I’ve got an easy oven-bake method for you to follow, instead. For your Perfect Pairing try The Vineyard at Hershey Dry Riesling. The tart Riesling grape goes toe to toe with the sauce, without compromising the beer-batter and overall “wing” taste! Read the rest of this entry »
Chef Donna has prepared the ultimate Irish dinner for this year’s St. Patrick’s Day Celebration! This step-by-step meal recipe, starts with an amazing Genmaicha Tea Soup, then segues into a delicious Tea Poached Halibut prepared with TSTE® Genmaicha Tea. The meal is completed by a wonderful Baby & Winter Greens Salad with Dressing. If you are ready to see just how much flavor The Spice & Tea Exchange® can deliver in just one meal, then these recipes are for you.
This green-tea-and-toasted-rice (Genmaicha Tea) base broth is the perfect platform for sweet roots, earthy vegetables, mushrooms and the bright warm spice of ginger. *Note: When you add miso to hot liquids the miso solids will separate and settle out. If you’re serving your soup right away, no worries. However, if you’re making it ahead, it’s worth the added step to strain these solids out. You’ll sacrifice the vegetables, but we think it worth it to get their delicious flavor into the stock. You can add another round of vegetables to the soup when your reheat your now clear broth.
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Ingredients:
From TSTE®
1/8 tsp chopped fresh TSTE® Thyme
2 tsp TSTE® Coastal Blend
From the Grocer
1 – 9” frozen pie crust
4 slices naturally smoked bacon
1 small onion, chopped
3 Yukon gold potatoes (or 1 russet), peeled and diced
1 cup half and half
3 eggs
½ cup Swiss or Gruyere cheese
Preparation:
PREHEAT oven to 350°F.
THAW the frozen pie crust for 15 mins. Then pre-bake it for 15 mins. Remove from oven.
FRY bacon in a large frying pan over medium heat for 5-7 mins or until crisp. Remove. Pat dry with paper towels and chop when cool.
ADD onion, potatoes, and TSTE® Thyme into the frying pan and cook until tender; about 10 mins.
WHISK half and half, eggs, and TSTE® Coastal Blend together.
SPRINKLE cheese, bacon, and onion mix on top of the pre-baked pie crust. Pour eggs mixture over top. Wrap foil around the edge of your quiche crust to prevent it from burning.
TURN the oven up to 450°F and bake the quiche for 35 – 40 mins.
Yield: 8 servings
Total Time: 1 hr 15 mins
Prep: 35 mins
Cook: 40 mins
*If you prefer a slightly more browned crust, take the quiche out 5 mins early. Remove the foil and brush the edges with 1 TBS of melted butter. Return to the oven for the remainder of the baking period.
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From TSTE®
½ cup TSTE® Natural Cocoa Powder
2 tsp TSTE® Madagascar Pure Vanilla
1 TBS TSTE® Peppermint Patty Sugar
From the Grocer
1 ¼ cup (2 ½ sticks) unsalted butter, divided
2 cups crushed chocolate graham crackers
3 ¼ cups powdered sugar, divided
¼ cup egg substitute (pasteurized egg)
¼ cup crème de menthe liqueur
1 TBS vegetable shortening
1 ½ cup semi-sweet chocolate chips
MELT ½ cup (1 stick) of butter in a small saucepan over low heat. Once melted, whisk in TSTE® Natural Cocoa Powder. Remove from heat. Add TSTE® Madagascar Pure Vanilla, graham crackers, ¼ cup powdered sugar, and egg substitute. Stir.
COAT a 9×13 pan with cooking spray and press the graham cracker mix into the bottom. Refrigerate.
IN the meantime, melt another stick of butter. In a medium mixing bowl, beat the butter and crème de menthe liqueur together. Continue beating and slowly add the remaining powdered sugar. Spread the mixture over the graham cracker later with a spatula and return bars to the fridge. Chill for an hour.
MELT remaining butter (½ stick), shortening, and chocolate chips. Lightly spread over the crème de menthe layer. Work fast as the chocolate will harden quickly. Sprinkle with TSTE® Peppermint Patty Sugar.
RETURN to fridge for at least an hour. Cut into small squares before serving.
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Yield: 24 small bars
Total Time: 3 hrs
Prep: 30 mins
Cook: 10 mins
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www.spiceandtea.com
FOR IMMEDIATE RELEASE:
March 10, 2014
Melinda Phelps, Paula Stewart, and staff of The Spice & Tea Exchange® of Sulphur
The Spice & Tea Exchange® Brings Exciting New Flavors
to Sulphur, OK
Sulphur, OK – March 10, 2014 – Come In and Smell the Spices® this spring at The Spice & Tea Exchange® of Sulpur, OK. The Spice & Tea Exchange® offers food lovers, professional chefs, and tea enthusiasts a shopping experience filled with unique ingredients and culinary delights. Now open at the Artesian Hotel, Casino & Spa in Sulphur, OK.
The Spice & Tea Exchange® offers an abundance of products to choose from, with more than 120 fresh spices, over 70 hand-mixed seasoning blends, 12 naturally-flavored sugars, 24 salts from around the world, and more than 30 exotic teas. The store also offers recipes, gift boxes and accessories to complement the spice and tea selections.
After discovering The Spice & Tea Exchange® on a trip to Texas, good friends Melinda Phelps and Paula Stewart finally found the passion they were looking for in owning their own franchise business. The Spice & Tea Exchange® retail locations are known for their educational atmosphere and knowledgeable staff. Guests are encouraged to smell the spices, watch Spice Masters create handmade blends, and let their curiosity guide them through rustic shelves filled with apothecary-style jars.
Phelps and Stewart are excited to bring this new experience to the Sulphur community, and delighted to be in the position of “owning a store with products that [they] absolutely believe in.” Their new location in the shopping plaza at the Artesian Hotel, Casino & Spa is the perfect place for visitors and Sulphur residents to find quality products and exclusive gourmet gifts. “[It] is a wonderful and new experience every time you visit,” stated Phelps.
The Spice & Tea Exchange® of Sulphur opened its’ doors last weekend on Friday, March 7, 2014. A Grand Opening event is being planned for the near future. The store will be open Monday – Friday, 10a.m. – 7p.m., Saturdays, 10a.m. – 5p.m. and Sundays noon – 4p.m. For more information visit them on the web at SpiceandTea.com/sulphur.
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CONTACT
PRESS: Libby Breivogel, Corporate Marketing Coordinator
(727) 422-0309 or l.breivogel@spiceandtea.com
STORE: Melinda Phelps & Paula Stewart, Proprietors
(580) 622-3770 or Sulphur@spiceandtea.com
Potatoes and Cabbage from the Kitchen of Chef Donna.
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INGREDIENTS
From TSTE®
For the cabbage
1 teaspoon TSTE® Maple Syrup Granules
¼ cup TSTE® Organic Extra-Virgin Olive Oil
1 teaspoon TSTE® Chili Lime Salt
2 teaspoons TSTE® Sweet Onion Sugar
TSTE® Florida Sunshine and TSTE® Pirates Bite, to season
For the vinaigrette
1 tablespoon TSTE® Shallots
TSTE® Florida Sunshine and TSTE® Pirates Bite, to season
2 teaspoons TSTE® Maple Syrup Granules
1 teaspoon TSTE® Bourbon Black Walnut Sugar
½ teaspoon TSTE® Soy Sauce Powder
From the Grocer
For the Cabbage
One 1-pound cabbage, halved, cored and sliced 1/8-inch thick
1/3 cup lemon juice (from 2 lemons)
½ cup fresh orange juice
3 tablespoons light brown sugar
¼ cup +1 tablespoon white wine
2 tablespoons butter
1 large onion, thinly sliced
For the Vinaigrette
¼ cup Apple cider vinegar
2 tablespoons coarse grain mustard
½ cup vegetable oil
For the Potato Salad
4 or 5 medium Yukon Gold potatoes (about 1 ½ pounds) peeled and cubed
1 tablespoon vegetable oil
2 tablespoons butter
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Preparation
For Citrus Braised Cabbage.
In a large bowl, TOSS the cabbage with the lemon and orange juice, TSTE ® extra-virgin olive oil and Maple Syrup Granules, the brown sugar and wine. LET STAND at room temperature for 1 hour, tossing occasionally.
PLACE a large pot over medium heat. ADD butter then onion and TSTE® Chili Lime Salt; toss to coat. COVER and steam about 3 minutes. ADD TSTE® Sweet Onion Sugar, reduce heat and cook uncovered until onions are soft and beginning to caramelize, about 8 minutes. ADD the citrus-soaked cabbage, cover and bring to a boil. REDUCE heat and braise partially covered for about 20 minutes, until the cabbage is crisp-tender and glazed. SET ASIDE.
For Vinaigrette. COMBINE TSTE® Shallots and vinegar in a small mixing bowl. ADD 2 tablespoons very hot water. SEASON with TSTE® Florida Sunshine and Pirates Bite. LET STAND about 15 minutes for shallots to soften and flavors develop. Add remaining ingredients whisking in oil to emulsify. LET STAND until granules and sugar are melted; whisk occasionally. WHISK before using.
For the Potatoes. COVER potatoes with plastic wrap in a microwave safe bowl, then STEAM in microwave for about 8 minutes. Carefully remove plastic wrap and drain.
PLACE a large skillet over medium high heat. ADD oil and butter then potatoes. Season with Florida Sunshine and Pirates Bite, TOSS to coat then cook undisturbed for 3 to 4 minutes to crisp the potatoes. ADD about ¼ cup of the vinaigrette and cook, tossing to coat, until dressing is warmed through. Serve warm, or add Citrus Braised Cabbage and serve.
Serves 4
Friday March 7th- First Fridays
Featuring fantastic art and debuting our new culinary cooking class cohort
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Sat. March 15th - St. Patrick’s celebration
Stop in and sample an array of green foods and mint tea.
Tuesday, March 18th- Newport Chamber Business Expo- 4-7 pm
Join us in the Marketplace sampling teas and spice blends at the Newport Hyatt on Goat Island.
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March 3- Bentonville Shopping Night
NW Arkansas Fashion Week begins with the Downtown Bentonville Shopping Night. The Spice and Tea Exchange will extend our hours on March 3rd until 8:00 p.m. Stop in Monday night for a nice cup of tea and other goodies.
The first “First Friday” event of 2014 will be held March 7 — Midway to St. Patrick’s Day — in Downtown Bentonville!
Come celebrate the Irish in all of us. Any “green” item in our store window will be discounted and we have be serving goodies all evening.
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Tuesday March 11th from 6:30 – 8:00PM – Find Your Way to Flavor – Chef Series begins
Join us as we welcome Robert Hopkins, Executive Chef, Relish Modern Tapa Restaurant in Mason, Ohio | Event Theme: Tapa Madness
Save YOUR seat: call 513-531-7000 or email us at cincinnati@spiceandtea.com. Cost $30.00
CELEBRATE MARCH FOODIE DAYS, in store samples and promotions on blends, salts and sugars:
March 1st & 2nd – Mulled Wine Day and National Seafood Day
March 8th & 9th – National Potato Chip Day featuring our Adobo Seasoning
March 15th & 16th – All things GREEN Day
March 22nd & 23rd – Brownie and Salsa Bar
March 29th & 30th – National Orange and Lemon Day – tea bar
March 26th 5:30 – 10pm CITY BEAT 2014 BEST OF CINCINNATI PARTY Bertke Electric Warehouse Stop by our booth and sample our award winning tea. Tickets $30.00. For more information visit :www.citybeat.com
SAMPLE, SIP & SHARE TEA SERIES, with Tearistas Brittany and Terri. Join us at our FAMOUS FREE Tea Bar, Sundays from 1-4pm as we talk and taste TEA!
March 2nd – What’s up with Rooibos
March 9th – Earl Grey Sampling
March 16th – GREEN Tea vs Green Beer
March 23rd – Introducing our Spring Fling Limited Time Teas
March 31st – Single Estate Teas from Rishi
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March 9, 2014 – Examine Asian Tea Ceremonies and Traditions
March 23, 2014 – Enjoy a Traditional Garden Tea Party
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Chef Series at Clasico - Wednesday March 5th at 6pm
Clasico Sarasota 1341 Main St, 34236 | Cost: $25 includes demonstrations and tastings | Cash bar
RSVP by March 1st. 941-388-1411 or to p.callender@spiceandtea.com
With Valentine’s Day on the horizon and thoughts turning to roses, here’s the perfect combination of roses and liqueur. This spiced-up little cocktail is inspired by a drink that celebrity mixologist Alex Ott shared with me at Beaver Creek’s Food & Wine Weekend. I’ve spiced it up a bit with some ginger liqueur to quench cupid’s thirst… and keep things spicy on Valentine’s Day!
Ingredients:
From TSTE®
TSTE® Ginger Sugar to rim glass
TSTE® Rosebuds and Petals, to garnish
TSTE® Candied Ginger, to garnish
From the Grocer
2 oz (1/4 cup) (ginger) Snap® Liqueur, OR 2 oz (1/4 cup) ginger ale
1 oz (about 1/8 cup) blackberry liqueur (optional)
2 oz (1/4 cup) cherry infused vodka
Generous splash of cranberry juice
Dry sparkling wine OR club soda
COMBINE ginger liqueur, blackberry liqueur (if using), infused vodka and cranberry juice over ice. Stir. Pour into a GINGER SUGAR rimmed martini glass. ADD sparkling wine or club soda floater and garnish with a ROSE PETAL and piece of CANDIED GINGER.
Yield: 2 cocktails
From Chef Donna
