Something delicious was cooking recently in Fairfield, Connecticut, thanks to a top local chef’s inspired use of our own Constant Comment tea! John Reynolds, Executive Chef at The Patterson Club, a Connecticut Country Club, created Constant Comment Glaze for chicken as part of an elegant meal served for the non-profit Operation Hope’s 11th Annual Gala. Cindi Bigelow and the Bigelow family were honored for their work with this wonderful organization, which is dedicated to providing food and emergency shelter to those in need. It was truly a memorable evening that filled our hearts … as well as our stomachs!
Ruth Campbell Bigelow, who created Constant Comment in her kitchen more than 65 years ago, would certainly be touched to see the many traditions that have grown alongside the love of her iconic orange and spice infused tea. All of us at Bigelow Tea appreciate hearing your stories of special moments shared over a cup of Constant Comment! And as Chef John demonstrated, cooking with Constant Comment is another way to savor the company of family and friends.
Don’t miss the many other fantastic recipes you can make using Constant Comment, and see how Cindi Bigelow whips up a few in her own kitchen. Thank you Chef John, for sharing your recipe for Constant Comment Glaze!
Constant Comment Glaze
2 cups of brewed Constant Comment® Tea
Juice & zest of 1 orange
1 Tbsp honey
1 bay leaf
Bring all ingredients to boil, reduce to syrup-like consistency, strain out solids, reserve glaze.
Can be refrigerated up to one week.
To use: Warm to room temp. Drizzle glaze over sautéed vegetables or meats. Season with salt & pepper.
Recipe was created by Chef John Reynolds, Patterson Club, Fairfield, Connecticut