Cooking & Baking

Guide to Fall Teas: Pairing and Cooking with Mighty Leaf Tea (and a Sweepstakes!)

On colder days, all we can think about is holding a mug of hot tea, snuggling on the couch and watching a movie. We decided to take our tea rituals to the next level. As the season changes, we’re pulling out different teas, experimenting with tea pairings and learning to cook with tea. Scroll down to learn from Anni Pattee, Mighty Leaf Quality & Beverage Specialist, about how to up your team game. Enter for your chance to win a year’s worth of Mighty Leaf tea and everything you need to brew it from OXO, including Adjustable Temperature KettleCoffee POP ContainerTwisting Tea BallCookie PressAutumn Disk Set, and Cookie Sheet* by October 23rd at 11:59PM EST. 

Fall Flavors

Anni craves teas that are bolder in flavor and warming to the system both physically and mentally this time of year. “It’s a great time to begin reaching for heartier black teas such as the Mighty Leaf Organic Earl Grey, Organic Darjeeling Kalimpong or chai blends like Organic Almond Spice and Bombay Chai.” She’s also drawn toward a cup of Russian Caravan. “The smoky pine notes, with hints of brown sugar sweetness kindles the turn of the seasons.”

 

Finding the Perfect Pair

To find the perfect pairing, Anni recommends letting the tea inspire you. Brew a cup, sit with it, smell it and sip it, noting subtle flavors, characteristics and memories it might evoke. Then, you can go to pair it two different ways:

  1. Similar characteristics – List foods with similar characteristics. If the tea reminds you of a vegetable garden and picking tomatoes in the summer, pair it with sundried tomatoes or a red sauce.
  2. Opposites attract – The juxtapositions of two complementing flavors can create a good match, too. Anni says, “One of my favorite pairings like this is with Assam Golden Tip Tea and an old-fashioned PB&J on wheat bread. The beautifully rich, full bodied, malty and slightly citrusy sophistication of the Assam plays well with the simple and classic sandwich. The pairing is elevated beyond any of my preconceived expectations.”

 

Taking Tea to the Kitchen

We know tea is perfect for those cozy afternoons, but it can also be fun to experiment with in the kitchen. An easy way to start is substituting brewed tea for water, like with oatmeal for example

If you’re making a recipe that doesn’t call for water, try making a tea-infused butter; it’s great for using in cookies, sweet loaves of bread or a fun way to elevate your morning toast. (Recipe below.)

Another great cooking option is matcha, a shade grown Japanese tea leaf that is ground into a fine powder. Add a teaspoon to shakes, oatmeal or baked goods for a boost of antioxidants and flavor. Anni says, “Everyone should keep matcha in their pantry.”

Here are two tea infused cookie recipes to try out using the Cookie Press.

 

Recipes Adapted from OXO by Mighty Leaf

Matcha Butter Cookies

Ingredients:

2 tablespoons Mighty Leaf Organic Usucha Matcha

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 cup sugar

1/2 teaspoon salt

2 large eggs, at room temperature

1 teaspoon vanilla extract

4 cups all-purpose flour

Instructions:

1. Preheat the oven to 400°F

2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating

3. In a medium mixing bowl combine the flour with the Matcha

4. Gradually add Matcha/flour mixture to butter/egg mixture, beating until well incorporated

5. Place dough in cookie press with desired disk.  Press dough out onto an ungreased baking sheet

6. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time

 

Blood Orange Rooibos Chocolate Shortbread Cookies

Ingredients:

Tea Butter:

6 tsp (6 pouches) Tea & Company Organic Blood Orange Rooibos

1 1/2 cup (3 sticks) unsalted butter

 

Cookies:

1 1/2 cups (3 sticks) unsalted tea butter, prepared ahead of time (see tea butter recipe), at room temperature

1 cup sugar

1/2 teaspoon salt

2 large eggs, at room temperature

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

 

Instructions:

Tea Butter:

1. Place butter in a saucepan on low heat

2. Once the butter begins to melt stir in tea

3. Continue steeping the tea in the heating butter, being careful not to burn it

4. Once butter has begun to clarify, cover and remove from heat, allow tea to continue steeping 5 minutes

5. Strain or remove the tea from the butter, making sure to press any excess butter from the leaves

6. Transfer the tea butter to the fridge if it needs to solidify

 

Cookies:

1. Preheat the oven to 375°F

2. In a large mixing bowl, cream together tea butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating

3. Gradually add flour and cocoa powder, beating until well incorporated

4. Place dough in cookie press with desired disk.  Press dough out onto an ungreased baking sheet

5. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time

 

*Prize from OXO includes one each of the Adjustable Temperature Kettle, Coffee POP Container, Twisting Tea Ball, Cookie Press, Autumn Disk Set, and Cookie Sheet for a total MSRP value of $194. Year’s supply of Mighty Leaf tea ($350 Value) will be delivered to one (1) Grand Prize winner in the form of $350 in gift credit to the users account. Gift credit is redeemable for any products on www.mightyleaf.com.