:))Gwen From KS:))
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From: susan7233
To: [EMAIL PROTECTED]
Sent: Thursday, October 16, 2008 6:22 AM
Subject: [SusansDailyTips] ALL KINDS OF ICED TEA
Welcome to the Kitchen Project's
H O U S E H O L D H I N T S
____________________________________
by Susan Doyle
Your tip for October 15, 2008
ALL KINDS OF ICED TEA
CLASSIC ICED TEA
This recipe comes from Cook's Illustrated. The magazine, known for
its extensive recipe and product testing, says Twining's English
Breakfast and Tazo Awake brands topped its taste test.
5 tea bags of your choice
1 quart water (see note below)
1 to 6 tablespoons granulated sugar, optional
1 quart ice cubes (see note), plus additional cubes for glasses
Heat tea bags and water in medium nonreactive saucepan over medium
heat until dark colored, very steamy, and small bubbles form on
bottom and sides of pan (an instant-read thermometer will register
about 190 degrees), 10 to 15 minutes.
Off heat, steep for 3 minutes (no longer or tea may become bitter).
Remove and discard tea bags; pour tea into pitcher.
Stir in sugar, if using, until dissolved and desired sweetness is
reached; stir in ice until melted. Serve in ice-filled glasses
garnished with lemon slices.
Notes: Depending on the quality of your tap water, you may want to
use bottled water to make both the tea and your ice cubes. For
stronger tea, reduce ice to 3 cups.
SWEET SOUTHERN ICED TEA
This recipe comes from that epitome of the Southern cook, Paula Deen,
who recommends Luzianne brand tea.
1 quart water
4 family-size tea bags (7 grams each)
2 cups sugar
Garnish:
1 lemon, sliced for garnish
1 bunch mint leaves
In a large pot, bring the water to a boil. Remove pot from heat, add
the tea bags, cover with a lid, and allow tea to steep in water for
20 minutes.
Take a 1-gallon jug and pour the sugar into the jug and cover with
some hot tap water. Stir the sugar around to dissolve while the tea
is steeping. Once the tea has steeped, remove the lid and the tea
bags from the pot. Pour the tea into the jug with the sugar, stir,
and place the tea bags into the jug. Stir the tea well, making sure
the sugar dissolves. Fill the jug with cold water to yield 1 gallon.
To serve, pour each glass of tea and garnish with a slice of lemon
and mint leaves.
THAI ICED TEA
This recipe comes from the Pho Hot Vietnamese restaurant in Wichita,
Kan.
10 tablespoons loose red Chai tea leaves (available in specialty
shops, Asian markets and some supermarkets)
9 cups cold water
1 3/4 cups sugar
Half-and-half or evaporated milk, as needed
Place tea in basket of automatic coffeemaker. Add water and brew as
you would coffee. Pour tea back through coffeemaker and brew again.
While tea is still hot, add sugar and stir to dissolve. When
lukewarm, place tea in refrigerator to cool.
To serve, fill a glass with ice. Add about one part tea and one part
half-and-half or evaporated milk to glass, stir to combine and serve.
QUICK VARIATION: Add 1 1/2 tablespoons sweetened condensed milk to 1
cup brewed Thai tea.
BLACKBERRY ICED TEA
Syrups can be used to make easier versions of fruit-flavored tea.
Look for them in specialty shops and many supermarkets near the tea.
3 cups fresh or frozen blackberries, thawed
1 1/4 cups sugar
1 tablespoon chopped fresh mint
Pinch of baking soda
4 cups boiling water
2 family-size tea bags (7 grams each)
2 1/2 cups cold water
Garnishes: fresh blackberries, fresh mint sprigs
Combine blackberries and sugar in large container. Crush blackberries
with wooden spoon. Add mint and baking soda. Set aside.
Pour 4 cups boiling water over tea bags; cover and let stand 3
minutes. Discard tea bags.
Pour tea over blackberry mixture; let stand at room temperature 1
hour. Pour tea through a wire-mesh strainer into a large pitcher,
discarding solids. Add 2 { cups cold water, stirring until sugar
dissolves. Cover and chill until ready to serve. Garnish, if desired.
Source: Southern Living
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