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Archives for the ‘Tea Recipes’ Category

Apples Aplenty: Bigelow Tea Bites into First Day of Fall

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Here’s to Autumn! As the first day of the season brings in foliage, cooler weather and harvests, we at Bigelow Tea enjoy biting into another fall favorite: apples. Plus with school now in session, apples have long been touted for teachers. In fact, we’ve learned that this exchange dates back to when children of farmers would give this fruit to schoolhouse teachers as a token of appreciation. Apples also make a healthy snack, and a wonderful flavor to include in our Apple Cider Herbal Tea.

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Brew a cup today, on this first day of fall, or further polish off this flavor by enjoying these three delicious recipes!

Caramel Apple Crunch Muffins

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Ingredients:

Bigelow Vanilla Caramel Tea Bags
1 cup boiling water
1¾ cups unbleached all-purpose flour
½ cup sugar
3 tsp. baking powder
½ tsp. salt
½ tsp. freshly grated nutmeg
1 cup grated tart apple
½ cup melted butter
1 egg (beaten)
½ cup apple sauce or apple butter
Light or dark brown sugar

Instructions:

Recipe submitted by Heather Kennedy
Bigelow Recipe Contest 2011

Preheat oven to 375˚F.  Grease muffin tin or line with paper cups.

Place 6 Bigelow Vanilla Caramel Tea Bags in a heat proof measuring cup.  Add freshly boiled water to the 1 cup line.  Place a lid or plate on top of the cup to hold in the heat while the tea steeps for 3 minutes.  Remove lid and tea bags – resist urge to squeeze the bags!  Set aside the tea concentrate to cool.

Combine in large bowl flour, sugar, baking powder, salt and nutmeg.  Peel and grate 1 large firm tart apple to make one cup of grated apple.  Add to flour mixture and stir to break up clusters of apple.  Set aside.

Combine melted butter, egg, tea concentrate and apple sauce OR apple butter.  Make a well in the dry ingredients and add wet ingredients.  Stir just until everything is moistened but don’t over mix.  Fill muffin cups ¾ full.  Sprinkle each muffin before baking with a pinch of light or dark brown sugar for the “crunch”.

Bake for 20-22 minutes.  Remove to rack and allow to cool for a few minutes before removing from pan.

Roast Loin of Pork with Spiced Apple Cider Apples

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Ingredients:

3 1/2 cups (975mL) boiling water, divided
1 box Bigelow Apple Cider Herb Tea Bags
2 1/2 lb. (1kg) pork loin roast
1 clove garlic, sliced
1/4 cup (50 mL) olive oil
2 bay leaves
Salt and pepper

Apple Garnish:
4 large firm cooking apples, peeled and cut into slices
(example: Fuji, Granny Smith, Cortland)
1 cup (250mL) reserved (from above) Bigelow Apple
Cider tea
2 tablespoons (30mL) brown sugar

Yield: Serves 8 – Prep Time: 25 minutes – Cooking Time: 60 minutes

Instructions:

Boil water and add 20 Bigelow Apple Cider Herb tea bags. Let steep for 5-8 minutes. Remove bags by squeezing well and discard. Make slits in the roast and insert garlic slices.  Combine 2 1/2 cups (625mL) Bigelow Apple Cider Herbal Tea with olive oil, bay leaves and salt and pepper in a large plastic bag, add pork roast and marinate for 8 hours or overnight in refrigerator.

Refrigerate 1 cup (250mL) reserved Bigelow Apple Cider Herbal Tea for Apple Garnish.

When ready to roast pork, preheat over to 350ºF (180ºC). Remove meat from marinade, place meat in roasting pan and put into oven and roast for approximately 60 minutes or until meat is no longer pink inside and thermometer reads 160ºF (71ºC).  Meanwhile, prepare apple garnish by combining reserved 1 cup (250mL) Bigelow Apple Cider Herbal Tea and brown sugar, place in large skillet, add apple slices and cook on medium heat until liquid has reduced and apple is tender and flavored with tea.  Serve slices of pork with apple garnish.

Spicy Apple Chai

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Ingredients:

1 cup (250mL) boiling water
Bigelow® Spiced Chai Tea Bags
½ cup (125mL) apple cider
1 teaspoon (5mL) sugar
2 tablespoons (30mL) whipping cream, optional
1 cinnamon stick

Yield: Serves 2 – Prep Time: 8 minutes Cook Time: N/A

Instructions:

Pour boiling water over Bigelow® Spiced Chai tea bags. Let steep 5 minutes. Remove tea bags, squeezing out excess tea.
Add apple cider and tea; heat in microwave or in small saucepan.
When heated, add sugar and top with whipping cream, if desired. Garnish with a cinnamon stick.

Top image by ollesvensson via Flickr.com

Bigelow Tea Likes “Pete Campbell” Of TV’s Mad Men!

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At Bigelow Tea we do watch a little television now and then … and we’re mesmerized by the non-stop drama and fast paced deals that take place every week on the stylish AMC drama Mad MenThe show’s charm lies largely in the fascinating characters that roam throughout the 1960s-era show, from the dashing “Don Draper” (Jon Hamm) to the young but up-and-coming Pete Campbell, played by Vincent Kartheiser. The whole cast brings excitement to the storylines but it’s Mr. Kartheiser we’re looking at today, because while his character pulls in big business for the company, in real life the actor loves his tea!

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On Mad Men Vincent plays a baby-faced exec who gives his all for the firm, but at such a cost. He’s lost his wife, lost clients and lost his youth … all while taking a back seat to the ever-dashing Don Draper. Thanks goodness the actor’s real lifestyle is more relaxed and casual! In an interview in Ad Age Media News, Mr. Kartheiser sat in a Manhattan hotel room answering questions between sips of tea with honey.

And while we adore hot tea with honey, the Mad Men offices are all about cocktails! So, Bigelow Tea suggests blending the best of both worlds by making one of our inspiring Bigelow Tea cocktails. One of our mar-TEA-nis would be appropriate, like our White Chocolate Obsession Mar-TEA-ni or our very sophisticated“Constant Comment”® Cosmo (recipe below). Either, when served in an elegant martini glass, would be the perfect beverage to serve at your next Mad Men party! 

“Constant Comment” Cosmo

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Ingredients:

Bigelow “Constant Comment” Tea Bags
1 ¼ cups boiling water
1 cinnamon stick
2 tablespoons sugar
4 ounces vodka
¼ cup fresh orange juice
Garnish with orange twist

Yield: Serves 4

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Instructions:

Place Bigelow “Constant Comment” tea bags into a measuring cup and add 1 ¼ cups boiling water and cinnamon stick, let brew 3 minutes. Remove tea bags and cinnamon stick, add sugar and orange juice and stir. Chill 20-30 minutes in the freezer.

Place cooled sweet tea mixture and 4 ounces of vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist.

To make one Cosmo, place two ounces of the cooled sweet tea and mix it with 1 ounce vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist.

Image 1 by Jeffery via Flickr.com
Image 2 via Ad Age Media News

Easy, Peachy Bigelow Tea Recipes For Summer

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Let’s hear it for fuss-free summer cooking! Adding a hint of sweet peach flavor can really perk up your recipe repertoire, and Bigelow Tea makes it easy with peach-infused teas. We’re highlighting our Green Tea with PeachPerfect Peach Herb Tea and American Classic Loose Peach Tea (a delightful black tea grown at Charleston Tea Plantation) in honor of National Peach Month. By the way, these teas make fabulous iced tea! For a simple dinner, try our “peachy” grilled chicken and our luscious frozen granita, both made with Bigelow Tea (recipes below). Meanwhile, celebrate the season with our Berry Peachy Mar-TEA-ni.

Delish!

Grilled Chicken with Peaches

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Ingredients:

1 whole chicken – cut up – about 4-5 pounds
¾ cup (180mL) water
Bigelow Green Tea with Peach Tea Bags
1/3 cup (80mL) honey
1 teaspoon (5mL) freshly ground pepper
¼ cup (60mL) extra virgin olive oil
Freshly grounded pepper and salt to taste
4 fresh peaches, halved and pitted

Yield: Serves 4 – Prep Time: 10 minutes – Cook Time: 55-65 minutes

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Instructions for Marinade:

In a small saucepan over medium high heat, bring water to the boil and add teabags, reduce heat and simmer for 10 minutes reducing liquid by ¼. Stir in honey and black pepper.

Instructions for Grilling Chicken:

Preheat grill. Rub chicken with the olive oil and sprinkle lightly with salt and pepper. Place chicken on grill, turn to medium low heat (or use “Indirect” cooking according to grill instructions) and brush with Green Tea with Peach marinade. Cover grill and cook chicken for 15 minutes, brush again with marinade, and cook for another 15 minutes, turn over and brush with marinade and continue cooking for another 20 minutes. Check chicken with a meat thermometer which should read 140-150*F. Remove from heat.

Brush peaches with marinade and place cut side down on grill. Grill for 3-4 minutes. Turn, brush with marinade and grill for another 3-4 minutes.

Perfect Peach Granita

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Ingredients:

3 cups (750mL) water
10 Bigelow Peach® Herb Tea Bags*
¼ cup (60mL) sugar
Juice of ½ lemon (optional)
Need ice cream maker

Yield: Makes 1 quart (1L) – Cook time: 2 hrs to chill -Prep time: 5 min.

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Instructions:

Bring the water to a boil, remove from heat and add tea bags. Allow tea to steep for 5 minutes. Remove the tea bags, squeezing out excess tea. Add sugar, stirring until the sugar completely dissolves. Chill the tea until cold. Add lemon juice if desired.
Freeze in an ice cream maker according to manufacturer’s instructions. When finished, the granita will be soft and have the consistency of a sorbet. Transfer to a freezer-safe container and freeze to harden.
To serve scrape the top of the granita with a heavy ice cream spade or scoop. Serve in chilled glasses or hollowed out lemon halves.

Berry Peachy Mar-TEA-ni

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Ingredients:

Bigelow® Red Raspberry Herb Tea Bags
Bigelow® Perfect Peach Herb Tea Bags
1 ¼ cups boiling water
1 tablespoon sugar
4 ounces vodka

Yield: Serves 4

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Instructions:

Place tea bags into a measuring cup and add 1 ¼ cups boiling water. Let brew for 3 minutes. Remove tea bags.  Add sugar and stir until it dissolves.

To chill place tea concentrate in the freezer for 30-45 minutes.

To make a martini, place 2 ounces of the cooled sweet tea and mix it with 1 ounce of the vodka in a cocktail shaker. Shake with ice and strain into a martini glass.

Image by Le Grande Farmers’ Market via Flickr.com

Bigelow Tea Gets Hands on During National Ice Cream Sandwich Day

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On August 2, Bigelow Tea is taking a “hands-on” approach to eating ice cream. This date marks National Ice Cream Sandwich Day, and this portable “sammie” is definitely worth biting into. Plus, there are so many varieties to enjoy. Not only can the frozen confection that is placed inside vary in flavor but so can the sandwich’s top and bottom layers—think cookies, cake slices, wafers, or evenprofiteroles!

And while eating them is most certainly delightful, ice cream sandwiches are also fun and easy tomake. Start off with our recipe for Vanilla Caramel Tea-licious Ice Cream Sandwiches, below. It packs in richness with our Vanilla Caramel Tea. And speaking of tea, since it’s August now—and the height of peach season—we think our peach teas would be great to sip alongside this dessert. Maybe serve our Perfect Peach Herbal Iced Tea with your icy sandwiches. Enjoy!

Vanilla Caramel Tea-licious Ice Cream Sandwiches

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Ingredients:

1 ¾ cups (409mL) whole milk
Bigelow® Vanilla Caramel Tea Bags*
2 cups (500mL) heavy cream
2 eggs, beaten
2/3 cup (160mL) sugar
48 chocolate or vanilla wafers – 2 ½ inches in diameter

Yield: Makes 1 quart (1L) = 24 ice cream sandwiches

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*Delicious alternatives – any of our Bigelow® Teas – suggested flavors are “Constant Comment®”, Vanilla ChaiPlantation Mint®, French Vanilla or Spiced Chai.

Instructions:

Requires Ice Cream Maker
In a small saucepan, combine ½ cup milk (reserve remaining milk for later use) and 6 Vanilla Caramel tea bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Squeeze tea bags, remove and discard.

In a small mixing bowl, beat the eggs, add the tea/milk mixture, remaining milk, cream and sugar. Pour back into sauce pan and heat over low heat until the custard thickens but does not boil. Remove from heat and strain; chill.

Pour into ice cream maker and follow manufacturer instructions. Place in a plastic container and store in freezer until ready to make sandwiches.

To make sandwich:
Let ice cream soften slightly, then place a small scoop on flat side of cookie, top with another cookie and press gently. If desired, roll the sides of the sandwiches through rainbow or chocolate sprinkles to coat ice cream. Freeze on a baking sheet for 1 hour; wrap each sandwich in plastic. They will keep in freezer for up to one week.

Prep Time: 15 minutes – Cook Time: 45 minutes

Top Image by edenpictures via Flickr.com

Bigelow Tea Scoops up National Ice Cream Month and Ice Cream Day

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Bigelow Tea has the scoop on indulging in ice cream this summer: July is both National Ice Cream Month and features National Ice Cream Day on Sunday July 21!

Now we have a very cool reason for repeatedly going to our local ice cream shop. In fact, family-owned businesses make up the majority of ice cream makers in the U.S., according to the International Dairy Foods Association. For generations, these “mom and pop” ice cream parlors have been meeting our nation’s craving for our favorite frozen dessert. As a family-owned business ourselves, Bigelow Tea is celebrating all things “made in the USA” this month … and we’re excited to add local ice cream shops to our list!

So visit your local ice cream parlor this month, and if you want to try making homemade ice cream, we have recipes for you! All feature Bigelow Teas like our Vanilla Caramel and Earl Grey. Or start with this one below, made with Bigelow Green Tea with Peach! Delish!

Green Tea with Peach Ice Cream

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Ingredients:

2 cups (500mL) heavy cream
1 cup (250mL) half-and-half
¾ cup (180mL) sugar
Dash of salt
½ teaspoon (2.5mL) vanilla extract
20 Bigelow® Green Tea with Peach Tea Bags
1 cup (250mL) diced fresh or canned peaches, drained

Yield: 1 quart -Prep time=10 min Chilling time=4-6hrs Freezing Time=25-30 min

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Instructions:

Combine heavy cream and half-and-half in a medium saucepan and bring to a simmer over medium heat, being careful not to boil.

Turn off the heat; add sugar and salt, stirring to dissolve. Add the vanilla and the tea bags and let the mixture cool to room temperature, occasionally stirring and gently pressing the tea bags to infuse cream with the tea flavor. When cool, cover tightly and place in the refrigerator overnight.

Before freezing, pour the mixture through a sieve set over a large bowl. Press the tea bags to release flavor. Add the diced peaches and freeze in an ice cream maker according to the manufacturer’s directions.

Top image by stu_spivack via Flickr.com

During Family Reunion Month, Bigelow Tea Says “Let’s Connect”

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July is a great time for Family Reunion Month, with children out of school and adults ready to take time off from work. As a family-owned businessBigelow Tea encourages all families across the country to reconnect with loved ones this summer. Whether it’s a simple get-together or a large family reunion, being with family creates memories that will last a lifetime.

From the youngest members of the clan to the family matriarch or patriarch, the whole gang can be involved in planning and making the day special. Someone can plan games, another family member can be the photographer for the day, and everyone should bring a dish to share. And, of course, someone has to be in charge of brewing up family-sized servings of Bigelow Tea iced tea!

To get you started, here are some tea-inspired recipes your family will enjoy. Have a great summer … and wonderful time with your family!

Green Tea and Mango Pasta Salad

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Ingredients:

2 quarts (2 litres) water
16 Bigelow® Green Tea Bags
½ teaspoon (2.5mL) salt
12 ounces (336g) Fusilli pasta
1 avocado, peeled, seeded and cubed
½ cucumber, peeled and diced
1 cup (250mL) red pepper, diced
2 large mangos, cut into cubes
Black sesame seeds for garnish, optional

Dressing:
1/3 cup (80ml) olive oil
2 tablespoons (30mL) fresh lime juice
1 clove garlic, minced
1 teaspoon (5mL) grainy mustard
Salt and pepper taste

Yield: Serves 8 – Prep Time: 15 minutes – Cook Time: N/A

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Instructions:

Bring 2 quarts (2 litres) of water to a boil, add tea bags and steep for 5 minutes. Remove tea bags, add salt and pasta; cook according to package directions. Drain.
In small bowl combine dressing ingredients and mix well. Toss pasta with dressing. Cool.
Add avocado, cucumbers, red pepper and mango and garnish with sesame seeds, if desired.

Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives

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Ingredients:

Bigelow Mint Medley Herb Tea Bags
3/4 cups Bulgur Wheat (Tabouleh)
1 1/4 cups boiling water
1 large tomato, split and cut into 1/4 inch dice
1/2 cucumber, peeled, and cut into 1/4 inch dice
3/4 – 1 cup crumbled feta cheese, about 4 ounces
1/4 cup thinly sliced scallions
1/4 cup chopped pitted Greek olives
1 1/2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh mint
1/2 teaspoon salt or to taste
Plenty of freshly ground black pepper

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Instructions:

Pour the Bulgur wheat into a bowl. In a glass measuring cup, pour one cup of boiling water over the tea bags and steep for 4-5 minutes. Remove the tea bags to a small strainer and using the back of the spoon, press as much liquid as possible back into the cup. If needed, add additional boiling water to measure 1 cup, then pour it over the Buglur wheat. Let it stand until all the liquid evaporates, about 30 minutes, stirring occasionally. Put the finished tabouleh (Bulgur wheat) in a salad bowl. Add the tomato, cucumber, feta cheese, scallions, mint and olives, turning to mix well. Pour in the olive oil; add salt and pepper and toss again. Taste to adjust the seasonings, if necessary. Serve over a bed of lettuce leaves.

Asparagus Salad with Earl Grey Tea Vinaigrette

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Ingredients:

Vinaigrette:
½ cup (125mL) Bigelow Earl Grey Tea (made using 2 tea bags)
2 tablespoons (30mL) orange juice
½ teaspoon (2.5mL) granulated sugar
1 tablespoon (15mL) rice wine vinegar
1 clove garlic, minced
salt and freshly ground pepper to taste
2 tablespoon (30mL) toasted sesame seed oil

Salad:
1 pound (500g) asparagus, washed and cut diagonally
½ red pepper, julienned
2 hard boiled eggs, chopped

Yield: Serves 4. Prep Time: 15 minutes. Cook Time: 10 minutes.

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Instructions:

To make the vinaigrette, boil water and add 2 Bigelow Earl Grey Tea Bags to ½ cup water. Steep for 5 minutes; remove bags and reserve tea.
Place tea, orange juice and sugar in a small saucepan or skillet and bring to a boil, reduce to about 2 tablespoons (30mL). Combine tea mixture, vinegar, garlic, salt, pepper and sesame oil together.
Bring a saucepan of water to a boil, add asparagus and blanch for 1-2 minutes. Rinse with cold water.
Arrange asparagus with julienned red pepper in an attractive platter and toss with Earl Grey Vinaigrette. Garnish with chopped egg.

Top image by roger_mommaerts via Flickr.com

Bigelow Tea Turns Up The Heat During National Grilling Month!

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Happy National Grilling Month! The peak of summer grilling is here with its sizzle and all its mouth watering aromas. With legions of back yard grillers at attention across the country, Bigelow Tea looks at Grilling Month as a proud “Made in the USA” experience!  Whether you fire up the grill only on weekends or use it throughout the week, July is summer grilling central! So don’t forget the basics: always keep your grill clean, follow sensible food safety steps, and remember there’s nothing better than a cool iced tea for your grilling companion. It’s as easy as 1-2-3!

To help kick off the month, here’s one of our sizzling Bigelow Tea recipes that creates a complete summer meal. Enjoy!

Grilled Pork Tenderloin with Bigelow Tea Glaze and Seasonal Vegetables

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Recipe Created by Joy Marr

Ingredients:

PORK TENDERLOIN:

5 cups boiling water
Bigelow Green Tea with Mango Tea bags
Bigelow Green Tea with Peach Tea bags
Bigelow Green Tea with Pomegranate Tea bags
1.2-1.5 lb. Pork Tenderloin whole
1 clove garlic, smashed
½ small yellow onion cut into in wedges
1 tablespoon vegetable oil (use only if oven baking tenderloin)
2 tablespoons Balsamic Vinegar (can substitute cider vinegar)
1 tablespoon honey (can substitute brown sugar)
1 tablespoon veg. oil
¼ teaspoon dried thyme
¼ teaspoons of both Salt and pepper

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Instructions:

Bring 5 cups of water to a boil and add the Bigelow Tea bags, the clove of garlic and the onion wedges. Remove from heat and cover – let steep for 20-30 minutes. Remove tea bags squeezing well and discard, along with the garlic and onion. Divide the tea mixture -set aside 2 cups for the glaze to the remaining 3 cups add the vinegar, honey, oil, thyme and salt and pepper- stir. This will be the marinade for the pork.

Once the marinade tea has cooled down somewhat, pour into a large plastic bag; add pork tenderloin and marinate for 5 hours or overnight in refrigerator. While pork marinates make the glaze and ready your vegetables both can be set aside or refrigerated covered overnight.

Heat your grill to medium; while grill is heating drain tenderloin from marinade -discard marinade- and wipe loin dry, set aside. Pour 1/2 cup of the reserved tea glaze into a small vessel you can work out of. Place pork on grill. Cook for 8-10 minutes on medium. Open grill and brush liberally with tea glaze. Reduce grill to low, continue to cook pork over the next 8-10 minutes, turning pork and coating well with glaze, 2 or 3 more times, until thermometer reads 160′. Remove from heat and let rest for 8-10 minutes. Slice into medallions and serve with glazed vegetables.

INSTRUCTIONS FOR OVEN BAKING PORK

Prep time approx. 10 minutes

Oven time 20 minutes

Preheat oven to 325°F. Heat oil in a large oven-proof skillet over medium-high heat. While pan is heating, drain tenderloin from marinade -discard marinade- and wipe loin dry. Carefully add tenderloin to hot pan and cook, turning until brown on all sides, 5-6 minutes. Baste liberally with tea glaze and place skillet with pork in oven and bake for 8 minutes. Open oven and baste liberally with tea glaze again. Continue to cook until thermometer reads 160′, about 12-15 minutes, basting pork again when you remove it from the oven. Transfer pork tenderloin to platter and let rest for 8-10 minutes. Slice into medallions and serve with glazed vegetables.

Yield: Serves 4

TEA GLAZE

2 cups reserved Bigelow Tea mixture
3 tablespoons honey
½ teaspoon black pepper
Pinch of salt

Bring remaining 2 cups of tea mixture to a simmer over med-high heat and cook to reduce. After 45 minutes or so, check it you want to have about 1 cup no less. Add honey, salt and pepper and set aside for later or refrigerate overnight.

SEASONAL VEGETABLES WITH BIGELOW TEA GLAZE

1 medium Acorn squash
2 medium carrots, peeled
2 medium Parsnips peeled (can substitute yellow onions)
2 tablespoons butter, salted
½ cup reserved tea glaze

Heat the oven to 400′. Place the butter in an oven proof pan and put in oven to melt while oven pre- heats. Cut the carrots and parsnips on the diagonal into 2″ pieces. Slice the acorn squash into rings 1″ thick rings-then cut in half. Remove the pan from the oven – place all the vegetables in pan and carefully toss with butter to coat. Bake for 10 minutes. Open oven and pour the tea glaze over the vegetables, stirring well to coat. Continue to bake until vegetable are tender- and can be pierced by a small knife point, approximately 15-20 minutes.

Yield: Serves 4

Top image by andrewmalone via Flickr.com

Bigelow Tea Loves Blueberry Month and Blueberry Muffin Day

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They pack a punch of flavor in the tiniest blue pod, and they are at their very tastiest this time of year … yes, we are talking about blueberries! Bigelow Tea loves blueberries and features that flavor in our Green Tea With Wild Blueberry & Acai and our Wild Blueberry With Acai herbal tea. Throughout the month of July for Blueberry Month (and tomorrow on July 11 for Blueberry Muffin Day) we will be celebrating these dynamo little bites of fruit.

Blueberries are one of only three fruits native to North America. And since we’re celebrating all things “made in the USA” this month, we have even more reason to cheer for the amazing blueberry! July is the perfect season to go to a local farm and pick your own blueberries; it doesn’t get any fresher than that! In fact, when we pick blueberries it’s something like the classic American children’s book “Blueberries for Sal”, by Robert McCloskey, “kerplink, kerplank, kerplunk … one for the pail, and one for us.”

After your outing you can make yourself a batch of America’s favorite muffins, the blueberry muffin, to celebrate the day! And we suggest pairing them with our Fabulous Melon And Blueberry Fruit Salad, made with Bigelow Tea. And of course, a blueberry repast wouldn’t be complete without some refreshing iced tea—maybe even Pomegranate Blueberry Iced Tea!

So this month, let blueberries provide you with a whole day of fun: fresh fruit, muffins and some wonderful flavored iced tea! A day centered around this petite little powerhouse pack of yum sounds pretty great to us! Enjoy!

Fabulous Melon and Blueberry Fruit Salad

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 Ingredients:

Bigelow Blueberry Acai Herb Tea Bags*
1/2 cup (125mL) water
4 tablespoons (60mL) lime juice
3 teaspoons (15mL) sugar
1 pint (500mL) blueberries*
1 cup (250mL) honeydew melon balls*
1 cup (250mL) cantaloupe melon balls*
1 cup (250mL) watermelon balls*
Mint leaves for garnish

Yield: Serves 4 – Prep Time: 10-15 minutes – Cook Time: 10 minutes.

*You can use any assortment of fresh fruits depending on what is in season.

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Instructions:

Add lime juice, water, sugar and Blueberry Acai Herb Tea Bags to a saucepan, simmer for 10 minutes to infuse flavor. Squeeze to extract as much liquid as possible then remove tea bags. Cool.

Add fruit to large attractive bowl, pour syrup over fruit and toss gently. Garnish with mint leaves.

Image by SirPecanGum via Flickr.com

This Month We’re Enjoying Lemon And Mango At Bigelow Tea

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You know we love flavor here at Bigelow Tea, and this month we’re excited to feature two of our favorite fruits: lemon and mango! Yes, it’s Lemon & Mango Month, and we think that’s simply sweet!

Lemon is the perfect complement to any tea, and many people squeeze a little into their cup every day (or place a pretty slice on the edge of their iced tea glass). Because tea and lemon make such a perfect combination, we’ve developed a wonderful assortment of lemony-flavored teas! From our black tea Lemon Lift to our Green Tea with Lemon and our herbal I Love Lemon blend, there’s something for every tea and lemon lover!

And when it comes to Mango … we’re also huge fans! The tropical flavor pairs brilliantly with chamomile in our Chamomile Mango Herbal Tea and shines brightly in our Green Tea with Mango. We’ve also put it into our Bigelow Tea Coconut Water with Mango Green Tea mix! So many ways to enjoy the fabulous flavor of mango!

Both flavors are amazing in tea, and can even be used in cooking your favorite dish. As you know, we’ve created many tea-infused recipes at Bigelow Tea, and we thought we’d share one that features Green Tea and mango today. Enjoy Lemon & Mango Month!

Green Tea and Mango Pasta Salad

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Ingredients:

2 quarts (2 litres) water
16 Bigelow® Green Tea Bags
½ teaspoon (2.5mL) salt
12 ounces (336g) Fusilli pasta
1 avocado , peeled, seeded and cubed
½ cucumber, peeled and diced
1 cup (250mL) red pepper, diced
2 large mangos, cut into cubes
Black sesame seeds for garnish, optional

Dressing:

1/3 cup (80ml) olive oil
2 tablespoons (30mL) fresh lime juice
1 clove garlic, minced
1 teaspoon (5mL) grainy mustard
Salt and pepper taste

Yield: Serves 8 – Prep Time: 15 minutes – Cook Time: N/A

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Instructions:

Bring 2 quarts (2 litres) of water to a boil, add tea bags and steep for 5 minutes. Remove tea bags, add salt and pasta; cook according to package directions. Drain.

In small bowl combine dressing ingredients and mix well.

Toss pasta with dressing. Cool.

Add avocado, cucumbers, red pepper and mango and garnish with sesame seeds, if desired.

 

Bigelow Tea Gets Its Serving of Fruits and Veggies This Month!

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June is National Fresh Fruit and Vegetable Month, and Bigelow Tea wants to make certain we’re eating them regularly. With its new MyPlate icon, the USDA recommends having fruits and vegetables fill half our dishes at every meal or occasion. That’s hefty real estate! So, in honor of this month, Bigelow Tea recommends two salad dishes that incorporate different fruits and veggies. Here’s how to make them.

Chopped Veggie Salad

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Ingredients:

½-1 cup each:

Cucumber (scoop out seeds) diced
Tomatoes (scoop out seeds) diced
Green yellow and red peppers diced
Carrots diced
Zucchini diced
3 tablespoons scallions diced
3 tablespoons fresh dill
2 tablespoons fresh parsley
½ cup of fresh lemon juice
1 tablespoon lemon zest
Prep Time: 15 minutes

Cook Time: n/a

Serves: 4-6

Instructions:

Cut up all veggies and place in a bowl. Mix. Add dill, parsley, lemon juice and lemon zest.

Dress with any Bigelow Tea Vinaigrette such as Lemon Ginger Herb Plus Salad DressingBlueberry Acai Vinaigrette or Red Raspberry Vinaigrette.

Fabulous Melon and Blueberry Fruit Salad

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Ingredients:

Bigelow Wild Blueberry With Acai Herb Tea Bags*

1/2 cup (125mL) water
4 tablespoons (60mL) lime juice
3 teaspoons (15mL) sugar
1 pint (500mL) blueberries*
1 cup (250mL) honeydew melon balls*
1 cup (250mL) cantaloupe melon balls*
1 cup (250mL) watermelon balls*
Mint leaves for garnish

Yield: Serves 4 – Prep Time: 10-15 minutes – Cook Time: 10 minutes.

*You can use any assortment of fresh fruits depending on what is in season. Add a different flavor sensation by substituting one of Bigelow’s Herb teas such as Red Raspberry or Pomegranate Pizzazz in place of the Blueberry Acai.

Instructions:

Add lime juice, water, sugar and Blueberry Acai Herb Tea Bags to a saucepan, simmer for 10 minutes to infuse flavor. Squeeze to extract as much liquid as possible then remove tea bags. Cool.

Add fruit to large, attractive bowl, pour syrup over fruit and toss gently. Garnish with mint leaves.

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Top image by karimian via Flickr.com