While we have been using herbs in our cooking and baking since we opened the Smith-Byrd House, we have only dabbled in the use of tea as an alternative. One of the catalysts in utilizing tea more than just an oddity in our cooking was a church ice cream social. We were instructed to bring ice cream one Sunday evening. Guessing that most would stick to the more traditional flavors (chocolate, vanilla etc) we decided to venture out. We chose "Green Almond Cookies" as our flavor. It is a green tea with almonds and coconut. To say that it was a hit, would be understating it. Not having any left in the ice cream freezer was a clear indication of its popularity.
Branching out we have made Creme Brulee using a chocolate-infused tea, a white cake flavored with our own blend, consisting of earl grey, vanilla, lavender, and rose petals. It looks really great to sprinkle the rose petals and lavender buds on top of the icing.
Thus begins our journey to fuse tea with cooking.
Branching out we have made Creme Brulee using a chocolate-infused tea, a white cake flavored with our own blend, consisting of earl grey, vanilla, lavender, and rose petals. It looks really great to sprinkle the rose petals and lavender buds on top of the icing.
Thus begins our journey to fuse tea with cooking.
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