This time of year is always filled with fun events, holidays and family get-togethers! Well, #TeaProudly community, Bigelow Tea has some tasty recipes (and yummy drinks) to wow your soiree guests. From deliciously different entrées to easy leftovers for the day after your spring feast, these recipes will have your guests hippity-hopping to the table no matter how large the size of your crew.
Do you have a favorite spring or holiday recipe? Share and tag #TeaProudly!
Glazed Ham with Constant Comment® Orange Sauce
For a perfect Holiday dinner use Bigelow Constant Comment Tea to glaze for a warm and comforting taste.
90-120 Minutes
Serves 12
Ingredients
- ⅔ cup (160mL) brown sugar
- 2 tablespoons (30mL) butter
- 12 Bigelow Constant Comment tea bags
- 1 cup (250mL) hot water
- ½ cup (125mL) fresh orange juice Zest of orange
- 1 teaspoon (5mL) ground cloves
- 1 – 6 to 8 pound (3 to 4kg) cooked ham 12 whole cloves
Instructions
Brew Constant Comment® tea bags in hot water. Discard the tea bags, squeezing to extract as much liquid as possible. Combine tea, brown sugar, butter, orange juice and zest with ground cloves in small saucepan. Bring to boil over medium heat. Remove from heat and set aside. Preheat oven to 325ºF (170ºC). Using a sharp knife, score the fat on top of the ham into diamond shapes, then press the cloves, stem side down, into each diamond. Place ham in shallow roasting pan. Brush the Constant Comment® Orange Glaze on the ham liberally. Roast the ham for about 15 minutes a pound, brushing two to three times during the cooking process. Remove from oven and let stand for 15 minutes before carving. Drizzle sliced ham with remaining sauce.
Tea Braised Leg of Lamb with Pear, Jalapeno and Tea Infused Chutney
A great dish for the Easter Holiday but also good any time.
Created by Daniel J Lestrud, CEC, CCE
4 hours
Ingredients
- 4 pounds leg of lamb, boneless, ready to roast kosher salt and Black Pepper
- clarified butter, or any high heat fat (enough to coat bottom of pan)
- 2 sweet onions, chopped
- 4 carrots, chopped
- 4 celery ribs, chopped
- 6 garlic cloves, chopped
- 32 ounces chicken stock
- 8 Bigelow Lemon Lift Tea bags
- 8 Bigelow Plantation Mint Tea bags
Chutney:
- 2 pounds pear, diced
- 1 cup jalapeno, diced
- 2 cups sweet onion, diced
- 1 cup white vinegar
- 2 Bigelow Mint Medley Herbal Tea bags
- 4 Bigelow Rooibos with Asian Pear Tea bags
- 1 tablespoon kosher salt
- 1 cup agave nectar, or sugar
Instructions
Pre-heat oven to 200 degrees.
Heat braising pan and add enough fat to cover bottom. Heat stock to a boil and add tea bags and let steep while lamb is browning. Dry lamb with paper towels and season with salt and pepper and immediately sear on all sides in braising pan. Remove from pan and sweet onion, garlic. Then add celery and carrot and sweat till they begin to become tender. Return lamb back to pan and add stock. Stock should slightly cover or come up at least three quarters of the lamb leg. Place in low 200 degree oven for approximately four hours or until fork tender. Remove from braising liquid and place braiser on stove with liquid and reduce to about 1 cup and strain. Season to taste and serve with lamb.
While lamb is braising prepare chutney.
Heat vinegar to boil and add tea bags, let steep five minutes. Combine all diced ingredients in a pot and cover with steeped vinegar and tea bags and agave nectar (or sugar). Let cook till liquid has reduced and is syrupy and pears are tender. Chill and serve with lamb.
French-style Green Beans and Carrots with Pomegranate-Balsamic Glaze
Green beans never had it so good with this salad dressing. We’ve added Bigelow Green Tea with Pomegranate to add to the flavor. Also this dressing will complement any salad.
Serves 6
Ingredients
- 1 cup hot water
- 4 Bigelow® Green Tea with Pomegranate Tea Bags
- 1 teaspoon balsamic vinegar
- ½ teaspoon sugar
- 1 teaspoon corn starch
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 pound fresh french-style green beans
- ½ pound carrots cut into 1 inch matchsticks
- Salt and pepper to taste
Instructions
Combine hot water and 4 Bigelow® Green Tea with Pomegranate Tea Bags and allow to steep for 5-7 minutes. Place tea in a small saucepan. Bring to a boil, and cook until liquid is reduced by half (about ten minutes). Add balsamic vinegar and sugar. Stir to combine. Add cornstarch and whisk vigorously until glaze is thickened and smooth. Set aside. Meanwhile, in a large skillet, combine butter and olive oil. Heat until butter is melted but not smoking and add carrots and green beans. Sauté vegetables until just tender, approximately 5 minutes (allow a few extra minutes of extra cooking time if using traditional green beans). Add pomegranate-balsamic glaze, and toss to combine. Season with salt and pepper to taste. Serve immediately. Note: Glaze may be prepared up to 2 days in advance. Store in an airtight container in refrigerator.
Orange & Spice Pureed Carrots
Spiced to your taste, this simple carrot soup is a perfect meal anytime. Bigelow has taken it a step further by adding Orange & Spice Herbal Tea.
30 Minutes
Serves 6
Ingredients
- 2 pounds (1kg) carrots, peeled and cut into 1-2 inch pieces
- 12 Bigelow Orange & Spice Herbal Tea Bags*
- ½ cup (125mL) milk
- 2 tablespoons (30mL) butter, melted
- Ground pepper and salt to taste
- 5 shallots, peeled
- 1 ½ cups (375mL) vegetable oil
- 3 tablespoons (45mL) butter
*Variations: Try using Bigelow Constant Comment Tea
Instructions
Prepare the carrots. Add 8 Orange & Spice Herbal Tea Bags to 4 cups (1L) of boiling water; let steep for 10 minutes. Remove tea bags. Cover carrots with tea and cook for 10-15 minutes or until tender. Meanwhile, infuse milk by heating with 4 Orange & Spice Herb Tea Bags for 10 minutes. Remove tea bags. Drain carrots and puree in a food processor and add melted butter and infused milk. The carrots should be very smooth. Place in a casserole and garnish if desired with crispy shallots. To make the garnish – slice shallots into very thin rings. In a saucepan heat oil with butter over medium-low heat until it begins to bubble, add shallots and cook until they are a rich golden brown; about 30-40 minutes. Stir shallots occasionally while they are cooking to make sure they brown evenly. Remove shallots from oil, drain. Once the shallots have dried and are crisped, they can be stored for several days. Serve shallots on top of carrots.
Constant Comment Cosmo
While being a preferred ladies’ drink, its many variations have pleased the most sophisticated drinker. Using Bigelow Constant Comment tea gives it a fruity yet spicy undertone.
Serves 4
Ingredients
- 6Bigelow Constant Comment Tea Bags
- 1 ¼ cups boiling water
- 1 cinnamon stick
- 2 tablespoons sugar
- 4 ounces vodka
- ¼ cup fresh orange juice
- Garnish with orange twist
Instructions
Place Bigelow Constant Comment® tea bags into a measuring cup and add 1 ¼ cups boiling water and cinnamon stick, let brew 3 minutes. Remove tea bags and cinnamon stick, add sugar and orange juice and stir. Chill 20-30 minutes in the freezer. Place cooled sweet tea mixture and 4 ounces of vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist. To make one Cosmo, place two ounces of the cooled sweet tea and mix it with 1 ounce vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist.
Berry Peachy Mar-TEA-ni
You’ll feel like you’re enjoying a night at the finest restaurant with this combination of Vodka, Bigelow Red Raspberry Herb Tea and Perfect Peach Herbal Tea.
Serves 4
Ingredients
- 3 Bigelow® Red Raspberry Herbal Tea Bags
- 3 Bigelow® Perfect Peach Herbal Tea Bags
- 1 ¼ cups boiling water
- 1 tablespoon sugar
- 4 ounces vodka
Instructions
Place tea bags into a measuring cup and add 1 ¼ cups boiling water. Let brew for 3 minutes. Remove tea bags. Add sugar and stir until it dissolves. To chill place tea concentrate in the freezer for 30-45 minutes. To make a martini, place 2 ounces of the cooled sweet tea and mix it with 1 ounce of the vodka in a cocktail shaker. Shake with ice and strain into a martini glass.
I Love Lemon® Cheesecake
Beautiful classic cheesecake, tangy and sweet, with a velvety smooth and rich texture flavored with Bigelow’s I Love Lemon Herbal Tea.
Serves 12
Ingredients
- 1 cup heavy cream1 cup + 1 tbsp sugar
- 12 Bigelow I Love Lemon® Herbal Tea Bag
- 3 tbsp butter, melted
- 1 cup graham cracker crumbs*
- Nonstick spray
- 24 ounces (3-8 oz. packages) cream cheese
- ¼ cup sour cream
- 4 eggs
- Zest of 1 lemon
- 1 tsp. vanilla extract
Instructions
Combine 1 cup of heavy cream, 1 tbsp of sugar, and the 12 Bigelow I Love Lemon tea bags in a saucepan. Bring to a simmer. Remove from heat. Let steep for 45 minutes. Remove tea bags, squeeze out the excess liquid, and let cool. Melt 3 tbsp of butter. Mix into 1 cup of graham cracker crumbs. Mix until crumbs are moistened. Spray 8″” spring form pan with non-stick spray. Press graham cracker mixture into pan to create crust. Bake for 8 minutes in a preheated 350 degree oven. Let rest on cooling rack while preparing cheesecake mixture. Reduce oven temperature to 325 degrees. Work with cream cheese at room temperature. In standing mixer, beat cream cheese until smooth. Add sugar, followed by the sour cream, and the eggs. Make sure to add these one at a time. Stream in the infused heavy cream; add the lemon zest and vanilla extract. Pour mixture on cooled crust and bake for 60-70 minutes. Cheesecake will have a slightly jiggly center. Cool on rack, chill in refrigerator for at least 3 hours before unmolding. Optional Garnish: Combine zest of one lemon with 3 tbsp of sugar. Sprinkle on top of chilled cheesecake. Cut and serve with berries.
*Crumbs can be made using graham crackers pulsed in a food processor. Use approximately 7 graham cracker sheets for 1 cup of crumbs. *If desired, a store bought pie crust can be used instead.
Earl Grey Royal Cream Puffs
Homemade cream puffs with wow your guests and they’re so easy to make. Add Bigelow Earl Grey Tea for that extra Royal flavor.
Serves 6
Ingredients
- 4 Bigelow Earl Grey Tea Bags
- ½ cup boiling water
- 4 tablespoons butter, cut into pieces
- ½ cup all-purpose flour
- 2 eggs
Royal Cream Filling:
- ½ boiling water
- 2 Bigelow Earl Grey Tea Bags
- 1 ½ cup heavy cream
- 1 pack instant vanilla pudding (3.4 ounces)
- Confectioners’ sugar (optional)
Instructions
Preheat oven to 425° F. In a medium saucepan, pour boiling water over tea bags. Let steep 10 minutes. Remove tea bags, squeezing out liquid. Add butter and bring mixture to a boil. Remove from heat and immediately add flour all at once. Stir vigorously with wooden spoon. Return to medium/low heat and continue to stir until mixture pulls away from sides of pan, about 1 minute. Remove from heat and add eggs, one at a time, beating well after each addition. The dough will be smooth, slightly dry and thick. Spoon dough onto greased baking sheets forming 6 large puffs.
Bake 15 minutes; reduce heat to 400° F and bake an additional 15 minutes. Cut a slit in the side of each puff to allow steam to escape; turn off oven and let puffs rest 10 minutes. Remove puffs to cool on wire racks. Cool completely. Slice shells in half horizontally. Remove dough from inside. Fill with Royal Cream Filling. If desired, sift confectioners’ sugar over puffs. Serve immediately or refrigerate up to 3 hours.
Royal Cream Filling: In medium bowl, pour boiling water over 2 Bigelow Earl Grey tea bags; let steep 10 minutes. Remove tea bags, squeezing out liquid. Stir well-chilled heavy cream. Add 1 package (3.4 ounces) instant vanilla pudding and pie filling mix. Beat with wire whisk 2 minutes until slightly thickened. Chill until ready to use.
Tea and Banana Bread Cupcakes
These banana bread cupcakes are made special with the addition of Bigelow Vanilla Chai Tea and a delicious buttercream frosting.
Recipe submitted by Nate
15 minutes
Makes 18 cupcakes
Ingredients
Cupcakes
- 2 ½ cups of all-purpose flour
- 1 tsp of baking soda
- ½ tsp of baking powder
- pinch of salt
- 2 very ripe bananas (mashed)
- 1 tsp of vanilla
- 1 stick of softened butter
- 1 cup of sugar
- 2 eggs
- ½ cup of Bigelow Vanilla Chai Tea
- ½ tsp of nutmeg
- ½ tsp of cinnamon
- ¼ cup of half and half OR milk
Banana Buttercream
- 2 bananas mashed
- 3½ cups of powdered sugar
- 2 sticks of butter
Sugar Decorations
- 2 cups of sugar
- 1 cup of water
- ½ tsp of cream of tartar (stabilizes)
Instructions
Cupcake Instructions
Mix flour, baking powder, baking soda, salt, sugar, nutmeg and cinnamon. Add the softened butter, vanilla and eggs and stir. Add mashed bananas, stir and add the Bigelow Chai Tea, half and half and stir until combined. Bake at 350F for 15 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
Frosting Instructions
Whip the two sticks of softened butter. Avoid microwaving the butter–it’s best to let the butter come up to room temperature slowly to soften. Add the mashed bananas…try and find very ripe bananas. Add the powdered sugar little by little. If you need the frosting to be stiffer, just add more powdered sugar, if it’s too stiff; add a tablespoon of milk.
Sugar Decorations
Okay these are SOOO EASY. Add all the ingredients into a pot and turn on medium high heat. You’ll need a candy thermometer and watch it closely. Stir constantly and after about 15 minutes it should be around 340F. Once it reaches around 320, be careful! Sugar can burn quickly! Once it reaches 340F, get some parchment paper, spray it with non-stick spray and pour the caramel sugar mixture onto it. Immediately the mixture starts to cool. I slide a bendable cutting board under it and slowly formed a log. Once the caramel is cool enough (2-5 minutes) I slowly snipped off pieces with scissors and formed different creations, even my 4 year old helped! Just be careful because the sugar is still hot.
Raspberry Royale Angel Food Cake
Enjoy this fluffy angel food cake is a traditional dessert. Bigelow has added the flavor of raspberry with its Raspberry Royale Tea.
Recipe submitted by Sarah Henery
Bigelow Recipe Contest 2011
Ingredients
Angel Food Cake:
- 1 Bigelow Raspberry Royale Tea Bag
- ½ cup boiling water
- 1¾ cups sugar
- ¼ tsp. salt
- 1 cup cake flour, sifted
- 12 egg whites (the closer to room temperature the better)
- 1½ tsp. cream of tartar
*Raspberry Royale Icing:
- ⅓ cup brewed Bigelow Raspberry Royale Tea
- 1½ cups sugar
- ¼ tsp. cream of tartar
- Dash of salt
- 2 egg whites
- ½ tsp. pure vanilla extract
Instructions
Preheat oven to 350°F. Place 1 Raspberry Royale Tea Bag in ½ cup of boiling water – let steep for 10 minutes. Set aside. Sift half of the sugar with the salt and cake flour. Set remaining sugar aside. In a large bowl, combine egg whites, brewed tea and cream of tartar. Beat with electric mixer on medium speed. Slowly sift the reserved sugar into the egg white mixture, beating continuously until medium peaks form. Sift enough of the flour mixture into egg white mixture to just dust the top. Using a spatula, gently fold the flower mixture and egg mixture together. Using flour mixture, dust and fold again and continue repeating until all of the flour mixture is incorporated. Spoon the mixture into an un-greased tube pan. Bake for 40 minutes or until knife inserted in cake comes out clean. Cool upside down for one hour before removing cake from pan.
*Optional: Top with Raspberry Royale Icing: Place Raspberry Royale Tea Bag in ⅓ cup of boiling water – let steep for 10 minutes. Set aside. Place sugar, cream of tartar, salt, brewed tea and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water making sure that the top of the pan does not touch the boiling water, but sits above it. Beat on high speed with electric mixer for 7 minutes. Beat in vanilla. Remove from heat and spread on cake.
Ham and Pear Sandwiches
A twist on an old classic — ham and cheese. Adding a fresh cut pear gives the sandwich a nice, light sweetness that is perfect for any time of day, with a cup of Bigelow Tea.
Serves 6
Ingredients
- 6 to 12 slices French bread or sourdough baguette
- 2 tablespoons honey mustard
- ½ pound thinly sliced baked ham
- 1 large ripe pear, thinly sliced
- ¼ cup crumbled blue cheese
Instructions
Spread bread with mustard. Top with ham, pear and crumbled blue cheese. Close sandwiches with remaining bread or serve open face.