When Bigelow Tea holds a recipe contest, everyone’s a winner! Not only does one super-creative cook get to take home the grand prize, but each and every one of us of gets to taste and experience Bigelow Tea in so many new and delightful ways!
All of the “runner-up” recipes from our 2011 Recipe Contests tickled our taste buds too, and we wanted to share a few of them with you today. We hope you’ll give them a try … and please let us know which recipes you enjoy the most!
Earls Peppery Chicken
Recipe submitted by Linda Cifuentes
1 lb. boneless skinless chicken tenders
1 tbsp. coarsely ground black pepper
3 tbsp. flour
2 tbsp. olive oil
1 tbsp. butter
3 Bigelow Earl Grey Tea Bags
1 cup boiling water
1 tbsp. brandy
2 tbsp. light cream
1 tsp. finely ground pepper
In a shallow bowl combine coarse pepper and flour; dredge chicken tenders in mixture. In a medium skillet, heat oil and add coated chicken. Cook on medium heat 3 – 4 minutes on each side.
Meanwhile, make Bigelow Earl Grey Tea by steeping 3 tea bags in 1 cup of water. Discard tea bags and set aside.
Heat butter, flour and remaining pepper in a medium saucepan. Add remaining ingredients whisking constantly. Bring to a boil then reduce heat and cook on medium high heat for 5 minutes until thick. Pour mixture over chicken and simmer on low covered for 5 minutes.
Raspberry Royale Tea Jelly with Blueberries
Recipe submitted by Lilica Brionn
2 tbsp. cold water
2 tsp. unsweetened gelatin
1 cup boiling water
1 Bigelow Raspberry Royale Tea Bag
¼ cup white sugar
½ cup fresh blueberries
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water – set aside.
In a medium bowl, steep the tea in the boiling water for 3 minutes. Add the gelatin mixture and the sugar. Stir until everything is completely dissolved. Set aside to cool for at least 20 minutes.
Divide the blueberries among four ramekins or glasses and pour in just enough of the cooled jelly to reach the top. Refrigerate until completely set, about 3 hours. Serve chilled.
White Chocolate Pound Cake
Recipe submitted by Lori Peardon
1 cup butter
2½ cups self-rising flour
1 cup sugar
1 cup Bigelow White Chocolate Obsession Tea, brewed and cooled
Grease and flour 9x5x3 inch baking pan. Combine butter, eggs, sugar and brewed tea. Add flour and mix thoroughly.
Turn batter into pan and bake for one hour at 325˚F. Cool 15 minutes before turning cake onto a wire rack.