Cooking With Tea

Tuesday, March 1, 2005

Cook Frere Corner Tips To Help You Cook With Tea Provides Refresh Results (NAPSA)—When look to add a hint of the exotic, cooks are turn to a traditional beverage —tea. It may come as a surprise to some that tea can be used to add flavor when cook both sweet and savory dishes. Shrimp can be simmered in green tea. Cranberry sauce can be spiced up with “holiday tea.” Classic Earl Grey tea can add a whole new dimension to rice, oolong tea can add an authentic Asian flavor to noodles, and tea in general makes a great marinade for meat. A favorite tea marinade for meat is Constant Comment, cre- This glazed chicken recipe uses the distinctive blend of orange peel and spices from a specialty tea. mortar or spice grinder, and grind into fine powder. ated 60 years ago by Ruth Bigelow. The tea, with its distinc- In a small bowl, combine the tea with the preserves, tive comments that it became— ter onion in bottom of large tive blend of orange peel and spices, was first shared with friends but caused so many posiand remains—a best-seller. The spicy flavor of America’s favorite specialty tea adds zest and appeal to this glazed chicken dish: Bigelow “Constant Comment” Glazed Chicken soy sauce and red pepper flakes and mix until blended. Set glaze mixture aside. Scatovenproof bak dish. Heat oil in large nonstick skillet over medium-high heat. Add chicken in batches and cook, skin side down, until lightly browned. As pieces are browned, transfer skin side up to 6 Bigelow Constant bak dish, plac them in % cup apricot preserves % cup pineapple preserves Season with salt and pepper. Pour glaze mixture over Comment tea bags 1 tablespoon soy sauce % teaspoon red pepper flakes 1 large onion, sliced 1 tablespoon vegetable oil 6 chickenlegs, thighs, or breast pieces, excessfat trimmed To taste, salt and freshly ground pepper Preheat oven to 350 F. Open tea bags, pour contents into a sle layer close together. chicken, cover and bake for 30 minutes. Uncover, spoon glaze from bottom of pan over chicken and bake for 20 to 25 minutes longer. Remove, drain the liquid into a small saucepan, and reduce over high heat to a sauce consistency. Serve chicken with a spoonful of sauce. Makes 4 to 6 servs.

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