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This Is What To Eat With Your Cup Of Bigelow Black Tea


Have you ever thought about how a cup of black tea totally comes alive with a well-paired dish? Think about it…when you combine certain flavors, those on the plate can definitely enhance what’s in your cup and suddenly, your tea really pops. Maybe it’s more robust. Or sweeter. Possibly more smooth. Each food and tea pairing is absolutely unique, and at Bigelow Tea, we love when that happens! It’s all about exploring and savoring a variety of tastes, right? Like, a cup of black tea paired with Pomegranate Pepper Steaks. It’s nothing short of amazing. Or, if you’re looking for a bit of a kick, try coupling a cup of Darjeeling with a Tea-Braised Leg of Lamb with Pear, Jalapeno and Tea-Infused Chutney. And don’t forget dessert! (Psh… who could forget dessert?!) You know how you love a drizzle of honey in your tea? Well, pair a cup of black tea with this recipe for Spicy Chai-Poached Pears and you’ll make your heart happy. Is your mouth watering yet? Yeah, that’s what we thought. Don’t worry, the recipes are here to stay.

If you’re still looking for more tea and food pairings, this chart of suggestions from the Tea Association of Canada might help guide you on your next flavor adventure. Find one that you like? Join the conversation and share it with other tea lovers—tag your discoveries with #TeaProudly. Show us whatcha got!

Pomegranate Pepper Steaks

Ingredients

1 cup (250mL) boiling water
12 Bigelow® Pomegranate Pizzazz Herbal Tea Bags
3 red bell peppers, seeded and sliced in strips
2 tablespoons (30mL) olive oil
4 – 6oz. (168g) round steak, tenderized
Salt to taste
Dash of pepper
Pomegranate seeds for garnish (optional)

Instructions

Add tea bags to boiling water. Let steep for 5 minutes. Remove tea bags, squeezing out liquid. Reserve. Add olive oil to a heavy skillet, saute peppers until soft. Set aside. Add steak to peppers and continue sauteing for about 5 minutes on each side or until done to your taste. Place steaks on a warm plate, top with peppers. Keep warm. Pour tea into hot skillet, add salt and pepper, stirring and scrapping brown pits from pan. Boil to reduce liquid to ½ cup (125mL). Pour sauce over steak and peppers. Serve with hot rice. Garnish with pomegranate seeds is desired. Great with Bigelow Pomegranate Risotto.

Tea Braised Leg of Lamb with Pear, Jalapeno and Tea Infused Chutney

Ingredients

4 pounds leg of lamb, boneless, ready to roast kosher salt and Black Pepper
clarified butter, or any high heat fat (enough to coate bottom of pan)
2 sweet onions, chopped
4 carrots, chopped
4 celery ribs, chopped
6 garlic cloves, chopped
32 ounces chicken stock
8  Bigelow Lemon Lift Tea bags
8  Bigelow Plantation Mint Tea bags

Chutney:

2 pounds pear, diced
1 cup jalapeno, diced
2 cups sweet onion, diced
1 cup white vinegar

Bigelow Mint Medley Herbal Tea bags
1 tablespoon kosher salt
1 cup agave nectar, or sugar

Instructions

Pre-heat oven to 200 degrees.

Heat braising pan and add enough fat to cover bottom. Heat stock to a boil and add tea bags and let steep while lamb is browning. Dry lamb with paper towels and season with salt and pepper and immediately sear on all sides in braising pan. Remove from pan and sweet onion, garlic. Then add celery and carrot and sweat till they begin to become tender. Return lamb back to pan and add stock. Stock should slightly cover or come up at least three quarters of the lamb leg. Place in low 200 degree oven for approximately four hours or until fork tender. Remove from braising liquid and place braiser on stove with liquid and reduce to about 1 cup and strain. Season to taste and serve with lamb.

While lamb is braising prepare chutney. Heat vinegar to boil and add tea bags, let steep five minutes. Combine all diced ingredients in a pot and cover with steeped vinegar and tea bags and agave nectar (or sugar). Let cook till liquid has reduced and is syrupy and pears are tender. Chill and serve with lamb.

Spicy Chai Poached Pears

Ingredients

12 Bigelow® Spiced Chai Tea Bags
8 cups (2L) boiling water
2 cups (500mL) sugar
4 pears, peeled and cored
1 cup (250mL) mascarpone cheese
1 teaspoon (5mL) vanilla extract
½ cup heavy cream
¼ cup honey
Fresh mint leaves for garnish
Zest of orange

Instructions

Over medium heat, add boiling water to large saucepan. Add Bigelow® Spiced Chai tea bags and steep for 5 minutes. Add sugar, bring mixture to under a boil, once sugar has dissolved, add pears. Reduce to a simmer and poach pears for 15-20 minutes until soft. Reserve liquid and cool to room temperature. Mix cheese, vanilla, heavy cream and honey together. Thin mixture with 3 tablespoons of the reserved liquid. Place 1 cup of the reserved liquid and orange zest in a heavy saucepan and bring to a boil. Reduce liquid to ⅔ of a cup. To serve place 2 tablespoons liquid mixture on each plate, place a pear on top and drizzle with cheese sauce. Garnish with mint leaves.

Bigelow Tea Is Your Guide To The Ultimate Fall Tea Party

bigelow-tea-pumpkin-spice-seasonal-tea

Are you looking for the perfect excuse to host a gathering? Just grab your favorite Bigelow Tea seasonal flavors and let’s get to the party planning! After all, with the air getting cooler and the days getting shorter—now’s the perfect time to host a fall-themed tea party!

Select the date, the time, the location and the details

Figure out the who, where, what and when. Begin a guest list and decide if you want to go formal or casual—your invitations will need to reflect whichever approach you choose. To us, anytime is a good time for a tea party, but keep in mind that you’ll need to plan things around the time you select.

Invite your guests

Once you finalize your guest list, send out your invitations. Are you keeping it cozy with a small number or guests? Or do you want to fill the room? You’ll want to make sure you have plenty of food and tea for everyone—favorite flavors go fast—and try to get invitations out at least two weeks in advance.bigelow-tea-seasonal-teas

Decide on your menu

Select the teas you want to serve and make a list of the different baked goods, appetizers and finger sandwiches to make. In keeping with the autumn theme, our go-to flavors are Pumpkin SpiceSalted Caramel and Spiced Apple Cider Herbal Tea. It’s ideal to have a variety, so plan to include a few classics, too, like “Constant Comment®” and Earl Grey, or a robust Darjeeling.

Make sure you have everything you’ll need

Here’s the Bigelow Tea party checklist. Feel free to adapt it to your needs and to your special gathering.

  • Mugs or teacups and saucers
  • Milk (not cream), lemon slices, honey, sugar and a small dish for placing used tea bags. Some people prefer artificial sweeteners, so it doesn’t hurt to have some on the table or waiting in the wings.
  • A pretty tablecloth and napkins
  • Small plates, cake forks and teaspoons
  • Serving pieces and utensils

We’d also recommend a fall-themed centerpiece—simple is better. Need some ideas? Group pillar candles in different heights and widths on a tray, and add several fallen leaves or pinecones at the base of the candles. Pile a pedestal bowl high with mini pumpkins, cranberries or other fall fruits. Float single grocery store flowers in glass votive candleholders, or purchase a bouquet of burnt orange, golden yellow and deep red flowers.

And with that, you have all the essentials and accessories you need to host a tea party worthy of the awesomeness of autumn. Soak in the crisp air, revel in the changing leaves (if you have some nearby!), enjoy a shared pot (or two) of tea, and celebrate the season with your favorite people.