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Archives for posts tagged ‘Lemon Ginger’

Lemons, Lemons, Lemons (According to Bigelow Tea!)

 

Pucker up, buttercup! The tart, tangy, citrusy and sour taste of lemon isn’t going anywhere – at least not in your favorite Bigelow Tea! In fact, there’s even real lemon peel in a lot of different flavors because you deserve the best (and the zest!).

Throughout history, lemons have been used for many purposes – as a toothpaste, invisible ink and even a bleaching agent. Though the lemon’s origins are said to have come from the base of the Himalayan Mountains, the fruit is now cultivated in tropical and temperate climates around the world, with California leading production in the United States.

And you know what? That’s EXACTLY where the lemon in your Bigelow Tea flavors come from. As a third-generation, family-owned company, the Bigelow family takes pride in developing and maintaining relationships with suppliers who embody similar practices and values. Bigelow Tea is proud to have partnered with a family-owned lemon peel supplier for the last 30 years. As an essential ingredient in many of Bigelow Tea’s flavors, lemon peel requires the perfect blend of sweetness and tartness to deliver the flavor profile the Bigelow family requires. Hailing from Central Valley California, the lemons used are 100% USA grown and meet strict USDA, FDA, and California standards ­– they’re not messing around, and neither are we. The Bigelow family’s supplier has perfected its state-of-the-art processes to harvest, juice, and zest some of the world’s best lemons since opening their groves in 1947.

The next time you sip your favorite Bigelow Tea flavor, check the ingredients to see if lemon peel is part of your blend and rest assured you have a combined 140 years of experience in your cup! So brew, sip, enjoy! When it comes to lemony goodness, Bigelow Tea is an expert, so your tea is in good hands – long before that mug is in your hands.

Bigelow Tea Helps To Soothe Those Sniffles!

bigelow tea cold and flu

Ahhh-chooo! Yep, that is the sound of a darn cold (or worse) that always seems to happen right about now! Shout out to Bigelow for providing some tea relief! When feeling crappy, there seems to be nothing that can help as much as sipping (or chugging if things are really bad) a steaming mug of some of the best flavors of tea on the face of the earth. Hot tea just has a way of helping you out when you are down, right? We’re tea fans 100%, but we especially love how a hot mug rocks during cold and flu season…here are a few more tea tips to think about before, during and after this nasty cold season:

  • A cup of tea a day keeps the doctor away? Maybe just maybe! Black tea might help your body defend bacteria and viruses, according to research from Brigham and Women’s Hospital and Harvard University. Drink up and drink often for the most benefits (you didn’t have to tell us that advice twice!)

So what’s your go-to tea when a cold or the flu has got you down for the count? Tag with #TeaProudly so we can all try your best tips!

Stumped On What To Serve For The Holiday Feast? Turn to Bigelow Tea!

bigelow-tea-christmas-treeIt’s beginning to “cook” a lot like Christmas! Whether your holiday plans include hosting the gang at your place, joining a festive family potluck, or just making a quiet dinner at home with your loved one (and your favorite tea by your side) ,Bigelow Tea has just the recipes for a main course that’s sure to become the main attraction for the evening! For taste buds that are tempted by succulent duck, hearty pork, or mouthwatering shrimp, these meals are all special enough to shine at any holiday event. And when you tell your guests you cooked up your culinary masterpiece with tea, we’ll be waiting for the report back that you received a round of applause. Read on for how to make these holiday meal masterpieces!

Pan Seared Duck with Orange & Spice Gastrique

bigelow-tea-duck-recipe

Ingredients

  • 10, 6 ounce Duck Breasts, with skin on
  • 4 Shallots, minced
  • ½ cup  Sugar
  • ½ cup White wine, Chablis
  • ½ cup white vinegar
  • 4 tea bags of Bigelow Tea Orange & Spice
  • ½ cup Butter, cubed

Instructions

Score duck breast on skin to form cross hatch marks. Season both sides with salt and peppers and place skin side down in preheated pan. Sear till fat is rendered and skin is crispy. While duck is searing combine sugar, vinegar, wine and tea bags, let cold steep. When duck is crispy turn and let brown on other side. Cook till medium rare. Remove from pan and pour off excess duck fat leaving enough to sweat shallots. Let duck rest. Cook shallots till transparent and add sugar, wine, vinegar and tea mixture. Reduce till sauce becomes thick and syrupy. Add butter and whisk in till fully incorporated. Slice duck on a bias and plate then evenly distribute sauce for each breast.

Lemon Ginger Shrimp

bigelow-tea-lemon-ginger-shrimp-recipe

Ingredients

Instructions

Put 8 cups water in a pot. Add 4-5 Lemon Ginger Herb Plus Tea Bags. Bring water to a boil. Add shrimp to boiling water and cook approximately 3 minutes or until shrimp are pink. Drain. Shrimp can be used over pasta with garlic olive oil, steamed broccoli and sun dried tomatoes.

Roast Loin of Pork with Spiced Apple Cider Apples

bigelow-tea-pork-recipe

Ingredients

  • 3 ½ cups (975mL) boiling water, divided
  • 1 box Bigelow Apple Cider Herbal Tea Bags
  • 2 ½ lb. (1kg) pork loin roast
  • 1 clove garlic, sliced
  • ¼ 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 Herbal Tea
  • 2 tablespoons (30mL) brown sugar

Instructions

Boil water and add 20 Bigelow Apple Cider Herbal 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 ½ 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.

We want to wish the happiest of holidays to all our fellow tea drinkers (and tea-using chefs as well!). We hope your season is filled with joy, love, and memorable moments with your favorite mug of tea of course! Cheers to all the proud tea lovers! Tell us, what plans are on your holiday agenda this year, and what special tea flavor do you plan to drink to celebrate the occasion?

Recipe Winners: Soups Made With Bigelow Tea

bigelow-tea-chicken-noodle-soup-recipe

On a cold winter evening, nothing beats a bowl full of warm comfort food for dinner—particularly if it’s made with the flavors of Bigelow Tea. This season, try your hand at one of these recipes featuring chicken: Chicken Noodle Soup with Ginger (perfect for when you have a sore throat) and I Love Lemon Chicken Chili (which pairs well with a Sunday football game). Find comfort in your favorite comfort foods—with a slight twist, thanks to tea of course!

Chicken Noodle Soup with Ginger

(Pictured at top)

Ingredients

  • 2 cups hot water
  • 3  Bigelow Lemon Ginger Herb Plus Tea*
  • 1 cooked, skinless, boneless chicken breast (approx. ½ pound)
  • 4 cups low-sodium chicken broth
  • 2 cloves garlic, finely minced
  • 2 medium carrots, thinly sliced (½ cup)
  • ½ cup dried fine egg noodles
  • 1 teaspoon salt
  • Freshly ground pepper
  • ⅓ cup fresh parsley, chopped

*Alternative Bigelow Herb flavor to try – Bigelow® Ginger Snappish Tea

Instructions

Combine 2 cups of hot water and 3 Bigelow® Ginger Snappish tea bags and allow to steep for approximately 5 minutes. Meanwhile, using 2 forks, shred the cooked chicken breast. Use one fork to anchor the chicken breast to the cutting board, while using the other fork to ‘scrape’ the chicken into shreds. This is easily achieved if you shred along the grain of the chicken breast. Alternately, you may simply cut the breast into bite-sized pieces. In a medium saucepan or soup pot, combine the chicken broth and the tea over high heat. Add the garlic, carrots, shredded chicken and noodles. Bring to a boil, then reduce to a simmer. Simmer for approximately 7 to 10 minutes, or until carrots are tender and noodles are cooked. Add salt and pepper to taste. Add chopped parsley and adjust seasonings as necessary. Ladle into bowls and serve hot. Note: To make this soup ahead of time, proceed as directed but omit the noodles and the fresh parsley. Store in refrigerator for up to 2 days, or freezer for up to 2 months. When ready to serve, pour into a medium saucepan, add noodles, bring to a boil, then reduce heat and simmer until noodles are cooked and soup is heated through. Adjust seasonings, add fresh parsley and serve.

I Love Lemon Chicken Chili

bigelow-tea-i-love-lemon-tea-chicken-chile

Ingredients

  • 8 tea bags of I Love Lemon Herbal Tea
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, whole, cracked
  • 1 cup all-purpose flour
  • 4 pounds chicken breast, 1″ cubed
  • 4 ounces Extra Virgin olive oil
  • 1 tablespoon garlic, minced
  • 8 ounces onion, diced
  • 4 ounces celery, diced
  • 7 ounces Poblano Pepper, diced
  • 5 ounces red bell pepper, diced
  • 2 cups corn, fresh or frozen
  • 1/4 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1 quart chicken stock
  • 16 ounces beans, fresh cooked or canned
  • 1/4 cup cilantro, chopped

Instructions

Heat saute pan and add oil.
Toss chicken in flour until coated and shake off excess. Sear chicken on all sides and remove from pan reserving oil in pan.
Sweat garlic, onion and celery. Add peppers and sweat. Add corn and spices.
Cover with chicken stock and add tea bags. Bring to a simmer and add beans.
Let simmer for one hour and adjust seasoning as necessary.
Remove tea bags, stir in fresh cilantro and serve.

Bigelow Tea Lemon Ginger Bars for Dessert!

bigelow-tea-lemon-gingerOur Lemon Ginger Herbal Tea plus Probiotics is a favorite at Bigelow Tea. Tart and full of that gingery “zing,” it stands out not only for its taste but also because it’s good for your digestion due to the probiotic BC 30 we have used in this amazing blend. Facebook fan Sheryl Ann Lipp says her favorite way to enjoy it is with a teaspoon of warmed honey. Mmmm, sounds great!

At Bigelow, in addition to sipping tea, we love sharing creative, delicious ways to enjoy our 130 varieties. We especially love it when our fans like Engineer Mommy can take a blend that supports healthy digestion and fold it into a sweet dessert treat!

We bet these simple, sweet and tangy Bigelow Lemon Ginger Bars might become a new favorite! Check out the recipe and enjoy!

Lemon Ginger Bars made with Bigelow Tea

Ingredients

For the crust

  • 1 cups Flour
  • 1/4 cup Sugar
  • 1/2 cup Butter

For the filling

  • 3/4 cup Sugar
  • 1/3 cup Flour
  • 3 Eggs
  • 3 tbsp. Steeped Tea: Bigelow Tea Lemon Ginger
  • 1/4 tsp. Ginger Powder
  • Zest And Juice Of 2 Lemons
  • Powdered Sugar, For Toppingbigelow-lemon-ginger-tea

Instructions

For the crust
Preheat the oven to 350 degrees F. Grease a pan with butter.
Combine the flour and sugar. Add the butter and stir until it resembles small crumbs.
Bake for 20 minutes. Let cool.

For the filling

Combine the sugar, ginger powder and flour in a mixing bowl. Add the eggs and use a whisk to combine.
Add the lemon zest & lemon juice and combine.
Steep 1 Bigelow Tea Lemon Ginger teabag in a 1/2 cup boiling water. Let cool. Add 3 tbsp of the steeped tea to the lemon filling mixture.
Pour over crust. Bake 20 minutes.
Let cool and top with some powdered sugar. Cut into squares.