4 Amazing Fall Recipes From Bigelow Tea

The holiday season is right around the corner, and you know what that means… hustling and bustling your little heart out! But, wait! Why stress when there’s good food and good company? Cut down on stress and connect with a few friends for a casual fall dinner party (it’s oh so #TeaProudly). From carrots to apples to squash, these savory fall recipes from Bigelow Tea incorporate the delicious seasonal flavors of the harvest where your guests will be asking for “more, please!”  While you’re at it, tag #TeaProudly here or on social media to share your fave fall recipes (made with or without tea)!

Pan Seared Duck with Orange & Spice Gastrique

Ingredients

• 10  – 6 ounce Duck Breasts, with skin on
• 4 Shallots, minced
• ½ cup  Sugar
• ½ cup White wine, Chablis
• ½ cup white vinegar
• 4 tea bags of Bigelow Tea Orange & Spice
• ½ cup Butter, cubed

Instructions

Score duck breast on skin to form cross hatch marks. Season both sides with salt and peppers and place skin side down in preheated pan. Sear till fat is rendered and skin is crispy. While duck is searing combine sugar, vinegar, wine and tea bags, let cold steep. When duck is crispy turn and let brown on other side. Cook till medium rare. Remove from pan and pour off excess duck fat leaving enough to sweat shallots. Let duck rest. Cook shallots till transparent and add sugar, wine, vinegar and tea mixture. Reduce till sauce becomes thick and syrupy. Add butter and whisk in till fully incorporated. Slice duck on a bias and plate then evenly distribute sauce for each breast.

Orange & Spice Pureed Carrots

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.

Roasted Chicken with Constant Comment® Glaze

2 1/2 to 3 hours

Serves 8

Ingredients

Glaze:

• 8  Bigelow Constant Comment Tea Bags *
• 1 cup boiling water
• ⅔ cup brown sugar
• 2 tablespoons butter
• ½ cup cranberry juice

Chicken Roaster and Gravy:

• 1 8 pound Roasting Chicken
• 1 lemon, cut into four pieces
• 1 onion, peeled and cut into four pieces
• 1 cup chicken stock
• 2 tablespoons cornstarch
• Salt and pepper to taste

*Variations: Try using Bigelow Orange and Spice Herbal Tea

Instructions

Preheat the oven to 375º. Cook time: 2 ½ -3 hours or as per directions on Roasting Chicken Package Steep tea bags in 1 cup boiling water for 5 minutes. Squeeze excess liquid out of tea bags and discard. Reserve tea. Meanwhile, prepare a glaze by heating butter, brown sugar and cranberry juice into a saucepan over medium heat until butter is melted and sugar is dissolved. Add tea and reduce mixture by cooking over medium high heat for 15 minutes. Set aside.

To prepare Chicken, remove giblets and neck rinse inside and out and pat dry. Place a cut lemon and a cut-up onion into the cavity and truss. Place in an open roasting pan breast side up. Brush skin with glaze. Bake chicken in preheated oven. Keep glaze warm on stove and continue basting with glaze every 20 minutes. Remove chicken from oven and let stand for at least 15 minutes. Discard any unused glaze. To make gravy, dissolve cornstarch in chicken stock. Place roasting pan on burner over medium heat, scraping browned bits. Add stock whisking constantly until thickened; about 1 minute. Strain gravy and serve with chicken. As a nice alternative, use a 10-15 pound Turkey in place of the Chicken Roaster. For the glaze increase the number of tea bags from 8-12.

Maple and Miso Glazed Squash

Ingredients

• 6 tablespoons grape seed oil for glaze (use additional oil for baking sheets)
• 3 acorn squashes (about 1 ½ pounds each), halved, seeded, and sliced into one-inch-thick crescents
• 2 tablespoons mellow white miso paste
• 2 tablespoons pure maple syrup
• ½ cup Bigelow French Vanilla Tea (1 tea bag steeped for 5 minutes)

Instructions

Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil. Boil water for a cup of tea. Pour about ½ cup hot water over the tea bag, cover and let steep for five minute. Mix up maple miso glaze by adding miso, maple syrup and grape seed oil, then gradually add the concentrated tea and mix until miso dissolves (use ¼- ½ cup of tea). Try to avoid making your mixture too watery. Lay squash pieces on baking sheets. Drizzle maple miso glaze over each crescent (reserve half the mixture for the other side). Roast about 5 minutes. Remove baking sheets from oven. Using tongs, turn over pieces. Drizzle once more with glaze mixture. Roast until tender, about 20 minutes.