On one of our trips to France we learned about Tisane, herbal teas. They are delicious and healthy. They can be made in a variety of ways with a variety of fresh and dried ingredients.
I'm starting this post with a Fresh Lemon Verbena Tea.
Begin with 4 fresh Lemon Verbena leave, cut crosswise into 5 - 6 pieces. (1/2 tsp of dried Lemon Verbena leaves can be used if fresh are not available) We grow Lemon Verbena in our Herb Garden.
We also add fresh leaves layered with honey in a small jar and let it sit at room temperature for 3 weeks. The longer it sits, the more flavorful the honey will become.
This recipe is for 1 Mug:
Place the cut leaves into a heat proof mug.
Bring 1 C of water to a boil
Pour the water over the leaves.
Cover the Mug and steep the tea for 5 minutes.
Strain the tea , sweeten with Lemon Verbena Honey and serve hot.
I'll continue to update this page with additional Herbal Tea recipes.
Tisane:
Tisanes are usually categorized by what part of the plant they come from.
Here are some examples of each of the major categories.
Leaf Tisanes: Lemon Balm, Mint, Lemongrass, Verbena.
Flower Tisanes: Rose, Chamomile, Hibiscus, Lavender
Bark Tisanes: Cinnamon, Slippery Elm, Black Cherry Bark
Root Tisanes: Ginger, Echinacea, Chicory
Fruit / Berry Tisanes: Raspberry, Blueberry, Peach, Apple
Seed / Spice Tisanes: Cardamom, Caraway, Fennel
Winter Chai Tea:
4 C Darjeeling or Rooibos Tea
1 C Cinnamon Chips
1/2 C Nutmeg
1 C Ginger
1 C Cardamom Pods
1/2 C Whole Cloves
4 Vanilla Beans cut into pieces
Mix all ingredients in a large mixing bowl.
Scoop into individual tea tins.
To Brew:
Place 1 tsp if the tea in a tea ball or an infuser with 1 C of hot water.
Steep for 15 - 20 minutes.
Remove the tea and sweeten with honey or cream.
Peppermint Tea:
1 tsp Dried Peppermint Leaves
1 tsp Sugar
1 C Boiling Water
Add the Peppermint and sugar to a Mug and pour the water over it.
Steep the tea for 3 minutes.
Strain.
Drink hot or pour over Ice for a great Iced Tea.
Russian Tea:
4 C Water
1/2 C Lemon Juice
1 C Orange Juice
2 TBS Honey
1/4" Cinnamon Stick
1 tsp Whole Cloves
4 Black Tea Bags
In a saucepan on medium heat:
Water
Lemon Juice
Orange Juice
Honey
Cinnamon
Cloves
Bring to a Boil.
Remove from heat and add Tea Bags.
Steep for 3 minutes.
Strain and serve.
Lavender Tea:
3 C Hot Water
2 Lemon Balm Tea Bags
2 TBS Fresh or Dried Lavender Flowers
Honey to taste.
In a saucepan on medium heat:
Bring water to a boil.
Place Tea Bags and Lavender in a Mug.
Pour boiling water into the Mug.
Cover and steep for 5 minutes.
Strain.
Add Honey to taste.
Jack Frost Christmas Tea:
1/4 C Dried Peppermint Leaves
1/4 C Dried Spearmint Leaves
Place in a jar and shake to mix well.
1 tsp of Tea to 1 C of Hot Water, Add the tea to a strainer or infuser.
Cover and steep for 5 minutes.
Rose Tea:
2 Parts Dried Rose Petals
1 Part Black Tea Leaves
Place in a jar and mix well.
1 tsp of the tea to 1 C of Hot Water.
Place in a strainer or infuser.
Pour water over the tea, cover and steep for 5 minutes.
Remove the tea leaves and serve.
Dried Rose Hip Tea:
2 tsp of Dried Rose Hips to 1 C of Hot Water.
Place in a Mug, steep 5 minutes, strain and serve.
Rose Hips are a great source of Vitamin C.
This happens to be my favorite Tisane.
I used to make Rose Hip Jelly when I lived in Steamboat, Colorado.
Aunt Faye's Homemade Rose Hip Jelly:
Steamboat, Colorado, 1974
Rose Hips were available in Colorado, I picked them, on the banks of the Yampa River. Unfortunately we don't have them in Texas, at least I haven't seen any!
2 C Rose Hip Juice ( about 2 Quarts of ripe Rose Hips)
3 C Apple Juice (unsweetened or you can use a White Sauterne Wine)
6 C Sugar
1 Box of Sure-Jell Fruit Pectin
1/4 tsp Mace
10 drops of Red Food Coloring
2 drops of Yellow Food Coloring
Stem the Rose Hips (bright orange), place in a pan and cover with water.
Boil and cook the berries until mushy.
Pour into a jelly bag and squeeze out the juice.
Measure 2 C into a large pan.
Add Apple Juice to the pan.
Mix Sure-Jell and Mace into the juice.
Bring to a boil again and boil hard for 1 minute, stirring constantly.
Remove from heat, skim the foam and pour into canning jars.
Cover with 1/8" Paraffin.
I don't really expect anyone to make this, but I thought it was interest to post it as a family vintage recipe.
Here's part of the original recipe from my collection of Aunt Faye's recipes.
Enjoy!
Peace in the Kitchen!
My British friend Joan shared this recipe from My Kitchen Table : 100 Cakes and Bakes' by Mary Berry.
I've been searching for the Best of the Best Recipe for Scones!
Give them a try and let me know what you think!
Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they take various shapes including triangles, rounds and squares. Baking scones at home is often closely tied to heritage baking. They tend to be made from family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.
The pronunciation of the word within the United Kingdom varies.
The difference in pronunciation is alluded to in the poem which contains the lines:
I asked the maid in dulcet tone
To order me a buttered scone
The silly girl has been and gone
And ordered me a buttered scone.
The secret to good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side.
450g (1 lb) self-raising flour
2 rounded tsp baking powder
75g (3 oz) butter
50g (2 oz) granulated sugar
2 large eggs
about 225ml (8 oz) 1C milk
To serve
raspberry jam
clotted cream or double cream, whipped
Preheat the oven to 425 degrees. Line baking sheets with parchment paper.
Put the flour and baking powder into a bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat the eggs together and make up to (10 fl oz) with the milk, then put about 2 TBS aside in a cup for later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.
Turn the dough out on to a lightly floured surface and flatten it to a thickness of (½-1 in). Use a (2 in.) fluted cutter to stamp out the scones by pushing it straight down into the dough (as opposed to twisting it), then lifting it straight out. This ensures that they rise evenly. Gently push the remaining dough together, knead lightly, reroll and cut out more.
Arrange on the prepared baking-sheets and brush the tops of the scones with the reserved beaten egg mixture to glaze. Bake for 10 to 15 minutes, until well risen and golden, then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.
Serve as fresh as possible, cut in half and spread generously with strawberry jam. Top with a good spoonful of thick cream as well, if you like.
Enjoy!
Peace in the Kitchen!
