Smoked Duck with Peach Black Tea Glaze

Tea Used: Peach Black Tea

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Smoked duck breast slices glazed with a reduction of peach black tea, honey, and

balsamic vinegar.

Served on a toasted crostini with a dollop of mascarpone and microgreens.

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Servings: 8-10 (as an appetizer)

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Ingredients

For the Peach Black Tea Glaze:

1 cup water

2 Peach Black Tea bags

1⁄4 cup honey

2 tbsp balsamic vinegar

1 tsp Dijon mustard

1⁄2 tsp salt

1⁄4 tsp black pepper

For the Crostini:

1 baguette, sliced into 1⁄4-inch rounds

2 tbsp olive oil

1⁄2 tsp sea salt

For Assembly:

2 smoked duck breasts, thinly sliced

1⁄2 cup mascarpone cheese

Microgreens (such as baby arugula or pea shoots)

 

Instructions

Prepare the Peach Black Tea Glaze:

In a small saucepan, bring 1 cup of water to a gentle boil. Remove from heat

and steep the Peach Black Tea bags for 5 minutes. Discard the tea bags.

Return the brewed tea to medium heat and whisk in honey, balsamic

vinegar, Dijon mustard, salt, and black pepper.

Simmer over low heat, stirring occasionally, until the mixture reduces to a

syrupy glaze (about 10-12 minutes). Remove from heat and let it cool slightly.

Prepare the Crostini:

Preheat the oven to 375°F (190°C).

Arrange the baguette slices on a baking sheet, brush lightly with olive oil,

and sprinkle with sea salt.

Toast for 8-10 minutes, or until golden brown and crisp. Remove and let cool.

Assemble the Crostini:

Spread a small dollop of mascarpone onto each crostini.

Layer with a slice of smoked duck breast.

Drizzle lightly with the Peach Black Tea glaze.

Garnish with microgreens.

Serve & Enjoy!

Arrange on a serving platter and serve immediately. The combination of

smoky duck, sweet and tangy glaze, creamy mascarpone, and crisp crostini

makes for a perfect bite.

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Peppermint Lamb Meatballs with Yogurt Sauce

Tea Used: Peppermint

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Ground lamb meatballs infused with finely ground peppermint tea and garlic.

Served with a lemony yogurt dipping sauce.

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Servings: 4-6 (as an appetizer)

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Ingredients

For the Peppermint Lamb Meatballs:

1 lb ground lamb

1 tsp dried peppermint tea leaves (finely ground)

2 cloves garlic, minced

1⁄2 tsp ground cumin

1⁄2 tsp ground coriander

1⁄2 tsp smoked paprika

1⁄2 tsp salt

1⁄4 tsp black pepper

1 egg, lightly beaten

1⁄4 cup breadcrumbs (or almond flour for a gluten-free option)

2 tbsp finely chopped fresh parsley

1 tbsp olive oil (for cooking)

For the Lemony Yogurt Sauce:

1⁄2 cup Greek yogurt

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp olive oil

1 small garlic clove, finely grated

1⁄4 tsp salt

1 tbsp finely chopped fresh mint

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Instructions

Prepare the Meatballs:

In a large bowl, mix the ground lamb with finely ground peppermint tea,

garlic, cumin, coriander, smoked paprika, salt, and black pepper.

Add the beaten egg, breadcrumbs, and chopped parsley. Mix until just

combined—avoid overmixing.

Shape the mixture into small meatballs (about 1-inch diameter).

Cook the Meatballs:

Heat olive oil in a skillet over medium heat.

Sear the meatballs on all sides until golden brown (about 2 minutes per

side).

Lower the heat, cover, and cook for another 5-6 minutes until cooked

through, or transfer to a 375°F (190°C) oven for 10 minutes.

Prepare the Yogurt Sauce:

In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, olive

oil, grated garlic, salt, and fresh mint. Adjust seasoning as needed.

Serve & Enjoy!

Arrange the meatballs on a platter with a small bowl of the lemony yogurt

sauce for dipping.

Garnish with extra fresh mint or a sprinkle of sumac for added brightness.

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Rooibos Chicken Salad Tartlets

Tea Used: Rooibos

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Shredded chicken breast infused with rooibos tea, tossed with Greek yogurt,

grapes, almonds, and tarragon.

Served in mini phyllo tart shells.

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Servings: 12-15 tartlets

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Ingredients

For the Rooibos-Infused Chicken:

2 cups water

2 Rooibos tea bags

2 boneless, skinless chicken breasts

1⁄2 tsp salt

1⁄4 tsp black pepper

For the Chicken Salad:

1⁄2 cup Greek yogurt (or mayonnaise for a richer texture)

1⁄2 tsp Dijon mustard

1⁄2 tsp honey

1⁄2 tsp salt (adjust to taste)

1⁄4 tsp black pepper

1⁄2 cup red grapes, halved

1⁄4 cup sliced almonds, lightly toasted

1 tbsp fresh tarragon, chopped (or 1 tsp dried tarragon)

1 tbsp lemon juice

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For Assembly:

12-15 mini phyllo tart shells (store-bought or homemade)

Microgreens or extra tarragon leaves (for garnish)

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Instructions

Infuse the Chicken with Rooibos:

In a medium saucepan, bring 2 cups of water to a gentle boil.

Remove from heat, add the Rooibos tea bags, and steep for 5 minutes.

Remove the tea bags.

Return the saucepan to medium heat, add chicken breasts, salt, and black

pepper, and simmer for 12-15 minutes, or until the chicken is fully cooked.

Remove chicken from the liquid and let it cool. Once cooled, shred into

bite-sized pieces.

Prepare the Chicken Salad:

In a mixing bowl, whisk together Greek yogurt, Dijon mustard, honey, salt,

black pepper, and lemon juice.

Add the shredded chicken, grapes, toasted almonds, and tarragon, tossing

gently to coat. Adjust seasoning if needed.

Assemble the Tartlets:

Spoon a small amount of chicken salad into each mini phyllo tart shell.

Garnish with microgreens or tarragon leaves for a fresh touch.

Serve & Enjoy!

Arrange on a serving platter and serve immediately for a crisp tartlet shell.

If making ahead, store the chicken salad separately and assemble just

before serving.

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Lavender Lemonade Panna Cotta

Tea Used: Lavender Lemonade

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Silky panna cotta infused with lavender lemonade tea.

Topped with a honey drizzle, fresh lemon zest, and a candied lavender sprig.

Served in mini cups or on tasting spoons.

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Servings: 6-8 mini cups or tasting spoons

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Ingredients

For the Panna Cotta:

1 1⁄2 cups heavy cream

1⁄2 cup whole milk

2 Lavender Lemonade tea bags

1⁄4 cup honey

1 tsp lemon zest

1 tsp vanilla extract

1 1⁄2 tsp powdered gelatin

2 tbsp cold water

For the Garnish:

2 tbsp honey (for drizzling)

1 tsp fresh lemon zest

Candied lavender sprigs (see instructions below)

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Instructions

Infuse the Cream:

In a saucepan over medium heat, combine heavy cream, whole milk, and

Lavender Lemonade tea bags.

Heat until just steaming (do not boil). Remove from heat, cover, and let steep

for 10 minutes.

Remove tea bags, squeezing out any liquid, and stir in honey, lemon zest,

and vanilla extract.

Bloom the Gelatin:

In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes

until softened.

Reheat the infused cream mixture until warm, then whisk in the bloomed

gelatin until fully dissolved.

Set the Panna Cotta:

Strain the mixture through a fine-mesh sieve to ensure a silky texture.

Pour into mini cups or tasting spoons and refrigerate for at least 4 hours,

or until set.

Make the Candied Lavender Sprigs (Optional):

Lightly brush fresh lavender sprigs with a bit of water and dust them with

fine sugar.

Let them dry on a parchment-lined tray for 30 minutes.

Serve & Garnish:

Drizzle honey over the set panna cotta.

Sprinkle with fresh lemon zest and top with a candied lavender sprig for an

elegant touch.

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Hibiscus Lemon Lift Bourbon Sour

Tea Used: Hibiscus Lemon Lift

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Hibiscus lemon lift tea syrup combined with bourbon, fresh lemon juice, and a

touch of honey.

Served over ice with a lemon twist and a sprig of thyme.

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Servings: 1 cocktail

 

Ingredients

For the Hibiscus Lemon Lift Tea Syrup:

1 cup water

2 Hibiscus Lemon Lift tea bags

1⁄2 cup honey (or simple syrup for a lighter sweetness)

For the Cocktail:

2 oz bourbon

3⁄4 oz fresh lemon juice

3⁄4 oz Hibiscus Lemon Lift tea syrup

Ice cubes

Lemon twist (for garnish)

Fresh thyme sprig (for garnish)

Instructions

Make the Tea Syrup:

Bring 1 cup of water to a boil. Remove from heat and steep Hibiscus Lemon

Lift tea bags for 5 minutes.

 

Remove tea bags and stir in 1⁄2 cup honey until dissolved. Let cool

completely.

Mix the Cocktail:

Fill a cocktail shaker with ice.

Add bourbon, fresh lemon juice, and Hibiscus Lemon Lift tea syrup.

Shake vigorously for 15 seconds until well chilled.

Serve:

Strain into a rocks glass filled with ice.

Garnish with a lemon twist and fresh thyme sprig.

Enjoy!

For extra flair, lightly smack the thyme sprig before adding it to release its

aroma.