Earl Grey Tea Madeleines with Orange Chocolate Glaze

October 3rd, 2011 § 0 comments § permalink


5 tablespoons unsalted butter plus additional for molds, at room temperature
2 tablespoons loose tea or tea from 2 tea bags (preferably Earl Grey)
¾ cup all purpose flour
½ teaspoon baking powder
Pinch of salt
2 large eggs
13 cup sugar
2 tablespoons honey
2 teaspoons vanilla extract
½ teaspoon finely grated lemon peel (packed)

For glaze

¾ cup semi sweet chocolate
3 tablespoons butter
2 tablespoons corn syrup
½ teaspoon orange liquor


Line small sieve with 2 layers of damp cheesecloth and set sieve over small bowl. Melt 5 tablespoons butter in saucepan over low heat. Mix in tea. Let stand 10 minutes, then pour into sieve. Twist cheesecloth tightly around tea mixture, releasing tea flavored butter into bowl.

Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and sugar in large bowl until thick, about 4 minutes. Add honey, vanilla, and lemon peel; beat 1 minute longer. Gently fold in dry ingredients, then tea flavored butter. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day.

Position rack in center of oven and preheat to 400°F. Brush twelve 3×2 inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet. Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely). Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm with glaze.

For the glaze

Over trouble boiler heat chocolate, butter and corn syrup to bowl. Stir to combine. Take off heat and add liquor. Serve warm.


January 14th, 2011 § 0 comments § permalink

Serves 4 to 6


2 cups milk
1 cup water
1½ tablespoons loose Darjeeling or Earl Grey tea
A 1½-inch piece cinnamon stick, brown in half
9 green cardamom pods, crushed slightly in a mortar and pestle to open
7 whole cloves
A 1½-inch piece fresh ginger, peeled and cut into chunks
6 black peppercorns
1 tablespoon sugar


Combine the ingredients in a medium saucepan and bring to a boil. Remove from the heat, cover and let sleep 15 minutes. Then return to a boil, strain, and serve hot.

© Recipe Property of Suvir Saran

Red Basil Iced Tea

October 8th, 2010 § 0 comments § permalink

Serves 8


5 Bags Earl Grey Tea
8 cups water
1 cup Red Basil Ginger Simple Syrup, recipe follows


Brew Earl Grey Tea in 8 cups of water, steep and cool. In a pitcher over ice, add tea and Red Basil Ginger Simple Syrup.

Red Basil Ginger Simple Syrup


1 cup water
1 cup sugar
½ cup red basil leaves
1 tablespoon peeled ginger root, chopped


Combine all ingredients in a small saucepan over medium heat. Warm through until sugar is dissolved and red basil and ginger are infused. Take off heat and cool. Strain before using.

Red Basil Iced Tea

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