The Harneys invite you to dinner: 5 Holiday recipes with tea
Before his death in 2014, John Harney made his mark on the tea industry once again with the release of The Tea Cookbook, which combined his passion for tea with his love of a delicious, family meal. While this cookbook is laden with flavourful dishes, we narrowed it down to a few of our favourites to help you create a mouthwatering meal for the important people in your life. Many of these recipes are staples on our family's table, and we think you'll love them too.
TEASY SPICED PECAN
Makes 4 cups
- 1 tsp vegetable oil
- 1 egg white
- 1/4 c sugar
- 2 tbsp Hot Cinnamon Spice tea leaves
- finely ground 1/2 tsp salt
- Pinch of ground white pepper
- 350g pecan halves
- Preheat oven to 175℃. Add oil to a large, flat baking pan.
- Beat the egg white in a deep bowl until frothy. In another bowl, combine the sugar, tea, salt, and pepper. Add the pecans to the egg white, turning to coat evenly. Transfer to the second bowl and toss to cover with the sugar mixture.
- Distribute the nuts evenly on the pan and bake for 15 minutes. Remove, turning with a spatula until cool. Store in an airtight container.
- 1 c (4 oz) finely shredded Gruyère cheese
- 1⁄4 c (1 oz) grated Parmesan cheese
- 2 tbsp minced shallots
- 1 tbsp Earl Grey tea leaves, finely ground
- 3 tbsp mayonnaise
- 12 cocktail-size slices European-style whole grain dark pumpernickel bread.
- Turn on your oven to broil. Lay the bread on a pan or cookie sheet.
- Combine both cheeses with the shallots, tea and mayonnaise in a bowl.
- Spread on the pumpernickel bread, patting to smooth. Broil until the cheese is hot and bubbling, watching that the cheese doesn’t burn. Remove and serve.
SAUTED PORK CHOPS WITH APRICOT-WILD MUSHROOM GLAZE
- 2 tsp Lapsang Souchong tea leaves
- 15g mixed dried wild mushrooms
- 1⁄2 c apricot preserves
- 1 tsp unsalted butter or vegetable oil
- Four 1-in/2.5-cm thick rib pork chops, blotted dry Salt
- Freshly ground black pepper
- 1⁄4 c ml dry white wine
- Chopped flat-leaf parsley, for garnish
- Bring ½ cup water just to a boil, pour over the tea leaves, and infuse for 5 minutes. Strain the tea over the wild mushrooms, pressing to extract as much liquid as possible. Allow the mushrooms to soften, about 15 minutes. Don’t drain. Combine the softened mushrooms and any remaining liquid with the apricot preserves, stirring to blend well.
- Heat the butter or oil over medium-high heat in a skillet just large enough to hold the pork chops. Cook until browned on one side, about 5 minutes. Generously season with salt and pepper, turn, and season the second side. Pour the preserve mixture over the meat, adjust the heat to medium-low, cover and cook until the pork is barely pink in the center, about 8 minutes.
- Remove the chops to a heated platter, pour the wine into the skillet, bring the liquid to a boil and stir up any browned cooking bits. Pour the sauce over the chops, sprinkle on parsley and serve.
SPICED PLUM GINGERBREAD CAKE
Makes one 30cm bundt cake
- 1⁄4 c Passion Plum herbal tea leaves
- 8 tbsp unsalted butter
- 1⁄2 c each corn syrup, dark molasses and firmly packed dark brown sugar
- 2 1⁄2 c all-purpose flour
- 1 1⁄2 tsp each ground ginger, cinnamon, cloves and nutmeg
- 1⁄4 tsp salt
- 2 large eggs
- Grated zest of 1 lemon
- 1 tbsp lemon juice
- 2 tsp baking soda
- 4 c confectioners’ sugar
- Preheat the oven to 175℃. Grease one 30cm x 10cm bundt pan.
- Bring 1 1⁄2 cups of water to a boil, remove from heat, add the tea, and steep for 5 minutes. Strain, pressing to extract as much liquid as possible.
- Melt the butter; then stir it together with the brown sugar, molasses and corn syrup. Set aside to cool.
- In the bowl of a food processor, combine the flour, ginger, cinnamon, cloves, nutmeg and salt and pulse to blend. Scrape in the butter-sugar mixture and blend. Add the eggs and lemon zest and process until smooth.
- Stir the baking soda into 1 cup of the tea. Stir the mixture into the batter then scrape it into the prepared pan. Bake for 40 to 45 minutes until the top is springy and a knife inserted near the center comes out clean. Remove the pan and cool on a cake rack.
- While the cake is cooling, combine the remaining tea with the lemon juice. Sift in the confectioners’ sugar, whisking until you have a thick but spreadable icing. Pour over the cooled cake, let it set, then serve.
RASPBERRY CHAMPAGNE CORDIAL
- 1 1/2 tbsp Raspberry Herbal tea leaves or 6 tea bags 2 tbsp sugar
- 1 bottle Champagne or Prosecco, chilled
- 12 to 18 fresh raspberries
- Bring 1⁄2 cup of water just to a boil. Stir in the tea leaves and sugar, and steep for 3 to 4 minutes. Strain the liquid into a small spouting measuring cup, pressing to extract as much liquid as possible, and refrigerate until cold.
- Pour the champagne into 6 flutes. Slightly tipping each glass, carefully pour about 1 1/2 Tablespoons of the chilled tea mixture down the interior side of each flute. Add 2 to 3 raspberries to each and serve.