Sisters Tea Parlor's tips, recipes for hosting a Valentine Tea

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WHAS11.com

Posted on February 7, 2013 at 12:01 PM

Updated Thursday, Feb 7 at 12:21 PM

Sisters Tea Parlor’s Kentucky Lady Vinaigrette

2 tsp “Kentucky Lady” Pomegranate black tea leaves
1 cup white wine vinegar
1 cup walnut oil
1 cup minced onion
3 tbsp Dijon mustard
1 clove garlic, pressed
Salt & freshly ground pepper, to taste

Spoon tea leaves into tea filter or strainer, set aside.  Bring white wine vinegar to boil.  Remove from heat.  Infuse tea in hot white wine vinegar for four minutes.  Remove tea filter or strainer and allow liquid to cool.

In separate bowl, combine walnut oil, minced onion, Dijon mustard, and garlic. 

Slowly, whisk in tea infused vinegar. Salt and pepper to taste.

Store in airtight container and refrigerate.  Mix well before serving.

 

Sisters Tea Parlor Paris in a Teacup Cookie

 

1 tsp “Paris in a Teacup” black tea leaves

½ cup water

1 ¼ cup all-purpose flour

¼ tsp salt

½ cup butter, room temperature

¼ cup brown sugar

 

To prepare “Paris in a Teacup” tea, bring ½ cup water to boil.  Remove from heat and steep tea leaves for four minutes.  Remove tea leaves and set tea aside to cool.

 

Mix flour and salt in small bowl, set aside.  Beat butter and brown sugar in a large bowl with electric mixer until fluffy.  Beat in one tablespoon of prepared “Paris in a Teacup” tea.  On low speed gradually add flour mixture just until blended. 

 

Shape dough into a block about eight inches long and 1 ½ inches square.  Wrap in plastic wrap or parchment paper and chill four hours until firm enough to slice. 

 

Preheat oven to 350°.  Cut dough in ¼ inch slices.  Place one inch apart on ungreased cookie sheets.  Bake 12 – 14 minutes until golden brown and firm.  Allow to cool.

 

Drizzle with “Paris in a Teacup” Glaze.

 

Glaze

1 tbsp Paris in a Teacup tea

½ cup confectioner sugar

Pinch of salt

 

Mix well until glaze is smooth and creamy, using additional tea as needed.  Pour glaze in a zip-lock bag and cut a small corner off.  Drizzle glaze in desired pattern.  Allow to dry.

 

Store in airtight container with parchment paper between layers for up to three weeks.  Makes three dozen cookies.

 

 

 

 

 

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