Ruth Campbell Bigelow
As we mark the 65th anniversary of Bigelow Tea, we look back to that wonderful time back in 1945 when Ruth Campbell Bigelow handed out samples of her special new tea blend, sharing her with family and friends. When one of them reported back that her new tea had caused nothing but ‘constant comments’, the Constant Comment® name was born. Created right in Ruth Bigelow’s kitchen!
Over the years we’ve learned that Constant Comment is as delightful in recipes as it is in a steaming teacup. So, to commemorate this auspicious anniversary, we would like to share some of the delectable recipes inspired by—and featuring—Bigelow Tea’s first creation. We’ll start you off with a tangy Constant Comment Glazed Chicken; then stick around for a Constant Comment Spice Cake that will provide the perfect ending to a delicious meal! Bon appetit…and watch us here for more recipes!
Constant Comment Glazed Chicken
6 Bigelow® Constant Comment® Tea Bags
1 cup boiling water
1⁄2 cup apricot preserves
1⁄2 cup pineapple preserves
1 tablespoon of soy sauce
1⁄4 teaspoon red pepper flakes
1 large onion, cut lengthwise and sliced
1 tablespoon vegetable oil
6 chicken legs, thighs or breast pieces, excess fat trimmed
Salt and freshly ground pepper to taste
Yield: Serves 4-6
Preheat oven to 350ºF. Steep Constant Comment tea bags in boiling water. Squeeze liquid and discard tea bags. In a small bowl, combine the tea with the preserves, soy sauce and red pepper flakes and mix until blended. Set the glaze mixture aside.
Scatter onion in bottom of a heavy ovenproof baking dish.
Heat oil in a large nonstick skillet over medium high heat. Cook chicken skin side down until lightly browned. Do this in batches, so chicken doesn’t steam. As pieces are browned, transfer them skin side up to baking dish, placing them close together in a single layer. Season with salt and pepper. Pour glaze mixture over chicken, cover dish and bake for 30 minutes.
Uncover, spoon glaze from the bottom of the pan over the chicken and bake 20 minutes longer, or until juices run clear when chicken is pierced deep between leg and thigh.
Remove chicken, drain liquid into a small saucepan, and reduce over high heat to a sauce consistency. Serve chicken with a spoonful of sauce.
And now we’ve got the perfect way to end the meal: a slice of Constant Comment Spice Cake! It’s super easy and delicious. Plus, your house will be filled with the wonderful scents of spice and Constant Comment. Enjoy!
Constant Comment Spice Cake
1⁄2 cup milk
5 Bigelow “Constant Comment”® Tea Bags
1⁄2 cup unsalted butter (1 stick)
1 cup sugar
3 eggs, room temperature
1-2/3 cups flour
2-1/2 teaspoons baking powder
Yield: Yields one 9″ round cake.
Preheat oven to 350° F. Grease and flour a 9″ round cake pan.
Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL.)
Remove from heat and let cool (15-20 minutes); remove tea bags squeezing out liquid. Set aside.
In large mixing bowl, cream butter and sugar until smooth.
Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined.
Add flour and baking powder; mix until a smooth batter forms.
Pour batter into pan. Bake approximately 35 minutes, or until center of cake springs back when touched. Cool on wire rack before removing from pan.
Let cool completely before serving. Dust top with confectioners’ sugar.