J/A 10 - Recipes posted by TeaHouseTimesAdmin , PRINT ADS and TEA BUREAUMonday, August 16th 2010 @ 9:31 PM

From the July/August10 issue of The Tea House Times.  To view the most recent issue, please register / log-in at http://www.theteahousetimes.com for free access.

Easy Lemon Berry Tartlets*

For a simple tea time treat, try Lemon Tartlets!

    1 package Tartlet Shells
    1 (12 oz) can of frozen lemonade concentrate
    1 (8 oz) container of whipped topping.
    fresh berries and lemon zest from one lemon for garnish

In a large mixing bowl combine frozen concentrate and whipped topping together until well blended. Use a fork or a whisk.

Remove shells from the package and place on the table. Spoon the mixture evenly into all the shells, lightly tap the shells to remove air pockets. Place the shells on a tray and place in the refrigerator to set for approximately 1-2 hours.  

Garnish with lemon zest and fresh berries

Rooibos Red Raspberry Smoothies*

Naturally sweet and caffeine free, Rooibos tea adds rich
antioxidants to a refreshing and fun summertime classic!
Serves 4

2 cups boiling water
1 tablespoon Merry
    Berry Rooibos Tea
1 vanilla bean
2 cup frozen raspberries
1 teaspoon lemon juice
2 cup vanilla ice cream
2 cups ice

Boil water and brew
Merry Berry Rooibos Tea
with the vanilla bean for
5-8 minutes.  Chill.  
Remove the vanilla bean.  
Combine tea and remaining
ingredients in blender.  
Mix until smooth.  
Add mint leaves as a
garnish!

Tahitian Breeze Grilled Chicken*

Green Tea Marinade makes this chicken a Caribbean Dream!

1-1 ¼ pound boneless chicken
1 tsp Tahitian Breeze Green Tea
½ cup near boiling water (165-180 degrees)
2 tablespoons peach preserves
2 tablespoons white wine vinegar
1 Tbsp. Spice Blend Rooibos Rub and Sea Salt or a blend of Garlic powder, Rosemary, Thyme, Oregano, Red Pepper, Sea Salt and Cinnamon

Brew Tahitian Breeze Green Tea in near boiling water for 5 minutes. Remove tea and chill.  Mix remaining ingredients in small bowl until well blended. Reserve 2 tablespoons of the marinade for basting. Place 1 to 1 1/4 pounds chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
 
Refrigerate 1 hour or longer for extra flavor.  Remove chicken from marinade. Discard any remaining marinade.
 
Grill over medium heat for 6-8 minutes per side or until cooked through.  Baste halfway through cook time with reserved marinade.

*Recipes, photos, and cover image for The Tea House Times JulyAug10 issue provided by Set to a Tea - Teas mentioned in recipes available at www.settoatea.com
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