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6 Simple Mother’s Day Recipes from Bigelow Tea

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Mother’s Day is on its way and you know what that means! Time to #TeaProudly by honoring all the awesome moms, grandmas, sisters, aunts, step-moms………you get the drift! (three cheers for moms!) As you probably know, Bigelow Tea was started by an amazing mother—Ruth Campbell Bigelow! Bigelow Tea began with her innovative tea blend “Constant Comment”  and the family-owned company has been going strong ever since! But sharing tea with our loved ones is so much more than sipping a cozy cup. Tea soothes souls and sparks conversation plus it’s a wonderful way to connect and make memories. (with Mom, of course!) So whether you’re planning a posh tea party for the moms in your life or just want to #TeaProudly by hosting a quiet Mother’s Day brunch with the ones you love, these delicious recipes from Bigelow Tea are sure to please every guest at your table. For extra inspiration, we wanted to share some quotes that will be perfect for the day. Which is your favorite? Let us know in comments or share in social using #TeaProudly. Have a special day!

“We are born of love; Love is our mother.”  -Rumi

Vanilla & Cinnamon Baked Challah French Toast

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This do-ahead dish makes a perfect breakfast for overnight guests. It can be completely assembled the night before, and bakes while you’re brewing the morning tea. Serve with a fresh fruit salad for a delicious start to your Mother’s Day.

Serves 6-8

Ingredients

  • 12 slices of Challah bread, cut in half on the diagonal
  • ½ cup of hot water
  • Bigelow® Cinnamon Stick Tea Bags and 2 Bigelow® French Vanilla Tea Bags
  • 6 eggs
  • 1 cup skim milk
  • 1 teaspoon salt
  • 1 – 8 oz package cream cheese, cut into small cubes
  • Non-stick cooking spray (preferably plain or butter flavor)
  •  

Instructions

Lightly coat the bottom and sides of a 9 x 13 inch baking dish with non-stick cooking spray. Steep 5 tea bags in ½ cup of water for 5 minutes, and allow them to cool slightly. In a medium bowl, whisk together the milk, eggs and salt. Add cooled tea and whisk to combine.

Arrange a layer of Challah bread in the prepared baking dish, and evenly distribute half of the cream cheese cubes on top. Add a second layer of Challah bread, and slowly pour egg mixture over the top, allowing it to completely soak all the bread. Top with remaining cream cheese cubes, cover with aluminum foil and refrigerate overnight (or at least 2 hours).

The next morning, remove from refrigerator and preheat oven to 350 degrees. Bake for 45-50 minutes, until the dish is completely set and lightly browned. Cut into squares and serve with maple syrup if desired.

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“To describe my mother would be to write about a hurricane in its perfect power.” – Maya Angelou

Spinach Salad Spectacular with Raspberry Vinaigrette

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This healthy salad topped with Bigelow’s raspberry vinaigrette dressing is sure to be a hit with family and friends.

Serves 6

Ingredients

  • 4 cups (1000mL) baby spinach leaves washed and dried (about 10 oz.)
  • 1 – 8oz. (250mL) can mandarin oranges, drained
  • 1 – 8oz. (250mL) can artichoke hearts (not in oil), drained

Optional Ingredients:

  • 2 medium-sized red apples, cubed (such as Red Delicious or Gala)
  • 5 large ripe strawberries, cut up
  • 1 cucumber, peeled and cubed
  • Tomato, cut up
  • 4-5 pieces bacon, well cooked, drained and crumbled

Bigelow® Tea Red Raspberry Vinaigrette Dressing

Instructions

Combine baby spinach leaves, mandarin oranges, artichoke hearts and almonds. Season to taste with salt and pepper. Use any or all of the optional ingredients. Toss salad with enough dressing to coat. Dress salad with our delicious Bigelow® Tea Red Raspberry Vinaigrette Dressing. Recipes for other dressing can be found in the Salad and Side Dish Category.

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“Being a mom has made me so tired. And so happy.” – Tina Fey

Sangri–Tea-ahhhh Iced Tea Lemonade (Red)

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A delicious fruit-based wine punch made with Bigelow Half & Half Iced Tea and Lemonade. It’s delicious, easy and only gets better when left to absorb all the flavors.

Serves 4

Ingredients

  • 4 cups boiling water
  • 2 bag Bigelow Iced Tea & Lemonade
  • 3 tablespoons sugar
  • 3 cups fresh fruit including oranges, lemons, peaches and apples( Red, Fuji or both) cut into bite sized pieces
  • ½ cup Brandy
  • ½ -1 liter of any flavor sparkling seltzer water
  • 1-750mL bottle of Merlot

Instructions

Place tea bags in a 4-cup glass measure. Add boiling water. Let steep for 10 minutes. Squeeze and remove tea bags, add sugar, and stir to dissolve. Add brandy and fruit to tea concentrate. Refrigerate 1 hour (or up to one day for a stronger flavor). When ready to serve, combine chilled mixture with wine and sparkling seltzer water. Pour into ice filled pitcher. Serve and enjoy!

“Motherhood: All love begins and ends there.” – Robert Browning

Green Tea Poached Shrimp Stir Fry Drizzled with Green Tea Vinaigrette

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Your guests will love this recipe, which uses Bigelow Green Tea in the vinaigrette, infusing the stir fry with green tea flavor.

Serves 8

Ingredients

Green Tea Vinaigrette:

  • 1 tablespoon sesame seed oil
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 cup Bigelow Green Tea
  • 4 teaspoons Hoisin Sauce
  • ½ teaspoon garlic, minced
  • ½ teaspoon ginger, minced

Green Tea Stir-Fry:

  • 2 tablespoons peanut oil
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 12 oz. Savoy cabbage (shredded)
  • 8 oz. fresh baby spinach
  • 1 oz. snow peas
  • 1 cup broccoli florets
  • 1 cup fresh bean sprouts
  • ¼ cup vegetable stock
  • 1 teaspoon sesame oil

Poached shrimp:

Instructions

Make Bigelow Green Tea Bags by pouring 5 cups of boiling water over 10 tea bags; steep for 10 minutes and set aside. Combine and whisk all the vinaigrette ingredients in a medium-sized bowl, reserve. Heat the peanut oil in a pre-heated wok or deep frying pan. Lower the heat slightly. Add minced garlic to pan and stir-fry for about 30 seconds. Stir in cabbage, spinach, snow peas, broccoli, bean sprouts, and salt. Stir-fry for 3 to 4 minutes. Add the vegetable stock, cover and cook for 3 to 4 minutes. Remove the lid and stir in sesame oil. Mix thoroughly.

In a large skillet, add 4 cups of green tea, garlic and ginger and simmer for 10 minutes. Shell and devein the shrimp, place into the simmering green tea broth for 3-4 minutes or until the shrimp become pink. Place the stir-fried vegetables on a warm dish and top with the poached shrimp. Pour vinaigrette over the shrimp and vegetables. Garnish with sesame seeds and green onions.

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“All that I am, or hope to be, I owe to my angel mother.” – Abraham Lincoln

Bigelow Lemon Lift Cheesecake Bars

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These bars are a perfect light dessert made with Bigelow Lemon Lift tea. They’re always a hit with family or dinner guests.

Makes 16 bars

Ingredients

  • ½ cup hot water
  • 6 Bigelow® Lemon Lift Tea Bags*
  • ½ cup whipping cream
  • 1 – 8 oz. package low fat cream cheese, at room temperature
  • ½ cup plus 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 large egg
  • 2 teaspoons plus 2 tablespoons lemon zest
  • 8 x 8 inch baking pan (glass or metal)
  • For crust:
  • 1 – 11 oz. package chocolate wafer cookies**
  • 1 stick unsalted butter, melted

Variations:

*Pumpkin Cheesecake Bars: Make the graham cracker crust (below) and substitute 6 Bigelow® Pumpkin Spice tea bags for the Lemon Lift. Also omit the lemon zest in the cheesecake batter and omit the topping.

**Graham Cracker Crust: Substitute 8 graham crackers (1/3 of a 14 oz. box) for the chocolate wafers and use the same amount of melted butter. Add ¼ cup of sugar to the mixture as well.

Instructions

Combine hot water and tea bags and steep for 5 minutes. Thoroughly squeeze the tea bags and remove. Allow tea to cool completely. Preheat over to 350º. Meanwhile, prepare the crust. Place wafers into a large Ziploc bag and crush into crumbs (alternatively, put them in a food processor fitted with the metal blade to crush). Place in a bowl with melted butter and use a fork to combine. Press firmly into the bottom of the baking pan in an even layer.

Using an electric mixer, beat the whipping cream to medium peaks. Set aside. In a separate bowl, beat together the cream cheese, sugar and salt until smooth. Add egg and beat to incorporate. Add ¼ cup of the tea and the zest and beat until combined. Please note this is only half of the prepared tea. Remainder can be discarded. Fold in the whipped cream and pour entire mixture over the chocolate wafer crust. Bake for 50-60 minutes, or until set, golden brown, and slightly firm to the touch. The sides will begin to come away from the sides for the pan.

Allow to cool on a wire rack for 30 minutes. Remove from pan by inverting on to a cutting board, then inverting again to another board so the cheesecake is on top. Make topping by mixing the remaining 2 tablespoons of lemon zest with the remaining 2 tablespoons sugar. Sprinkle evenly over the top of the cheesecake and cut into 16 squares.

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“If at first you don’t succeed, try doing it the way mom told you to in the beginning.”- Unknown

Individual Fudgy Brownies

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Rich, creamy and decadent, just the way homemade brownies should be and they’re flavored with Bigelow’s Vanilla Caramel Tea.

Serves 8

Ingredients

Tea Concentrate:

Brownie:

  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 3 tablespoons tea concentrate
  • ½ teaspoon real vanilla extract
  • ⅓ cup cocoa powder
  • ¼ cup oat flour
  • 6 tablespoons butter, melted
  • Whipped cream, optional
  • Ice cream, optional
  • Fresh mixed berries, optional

Instructions

Place tea bags in a 1-cup glass measure. Add water. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. (Makes about ½ cup tea concentrate.) Preheat oven to 325 F. Lightly butter 8 (½ cup) oven safe custard cups; set aside. In medium mixer bowl, place brown sugar and eggs. Beat at high speed, scraping bowl often, until thick and light yellow (5 to 6 minutes). Add 3 tablespoons tea concentrate and vanilla. Continue beating until well mixed (1 to 2 minutes).

In small bowl, stir together cocoa powder and oat flour. Add cocoa mixture to tea mixture and mix only until combined. Add melted butter. Mix only until combined. Pour brownie mixture into 8 prepared ½ cup custard cups. Place the custard cups in a 13 x 9-inch baking pan and fill pan with hot tap water until water reaches ½ way up the custard cup. DO NOT get water in the custard cups. Carefully place pan in oven. Bake for 45 to 48 minutes. A wooden pick should be slightly wet. Remove from oven; cool. Serve with whipped cream, ice cream, or fresh berries. Refrigerate leftovers.

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