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Kirsten Slyter1872 Shady Beach Ave St. Paul, MN 55113319-651-1537kirstenslyter@Spring 2014Word Count: 951Chai Something New!By Kirsten SlyterAmericans love possibilities and butter; the baking with tea trend has an appetitive for both. Georgia Cook, at Teasource, cites these delicacies as stars in the rising popularity of tea in America. Once tea was liberated from the chokehold of 4:00pm teatime and ushered into the science lab “Mad scientists,” like Cook, condensed tea and pastry pairings into single sweet treats. Such deliciousness would be impossible without a lot of butter—per each ? cup of tealeaves you’ll need a whole stick. The exploration of tea in a new venue can be daunting, but it’s worth it. Baking with tea recipes gained an audience in Pinterest through innovative baking bloggers. The results of those recipes, revamped by pastry chefs, have been appearing in patisserie cases and reaching hungry bellies in coffeehouses around the country. Tea makers and sellers are jumping into the trend by offering baking with tea (MORE)classes. Both Teasource’s and Smith Teamakers’ classes this spring were packed. Attendees of Smith Teamakers’ class in Portland were treated to the expertise of Annelies Zijderveld, author of Steeped: Recipes Infused with Tea. She awed them with imaginative combinations: Matcha?Chia Pudding, Masala Chai?Pecans, and Rooibos?Compound?Butter—the hit of the class!Many attendees of the classes, though regular tea drinkers, were first baffled by the concept before becoming immersed the process. Cook, who lead the class at Teasource in Eden Prairie declares, “They got their oolong on!” Teas are not much different than spices; they're dried, concentrated bits of flavor that have been proven over centuries to smooth the body, ignite the senses, and calm the soul. Bakers often add coffee to enhance chocolate intensity or give treats a roasted, smoky flavor. Baking with tea offers an even bigger playground for the baker’s imagination to monkey around in and a more thrilling, unique experience for the consumer. In an interview with Eat Boutique, Zijderveld recalls the starting line of her ventures in the world of tea at Mighty Leaf Tea where she mingled with chefs who weren’t afraid of little rooibos in their sauté pans. Inspired, she pulled the dolly out from under her teapot. “I wanted to convey the idea of using tea as a spice and flavor—really celebrating what makes that tea sing—in Steeped recipes,” Zijderveld explains.” Zijderveld emphasizes that one must consider the characteristics of common (MORE)tea blends in order to get a sense of what tea can add to a cookie, scone, or bread. Matcha is “the darling of the chef pastry world,” and this vivid-green blend provides a distinct and flexible grass-like flavor that pairs well with either savory or sweet companions. Try incorporating it in ice cream, mochas, roll cakes, and French macaroons. A small spoonful can give a lift to a smoothie or a chocolate chip cookie. A tin or bag of Masala Chai cradles a mixture of cinnamon sticks, cardamom seeds, star anise, bits of dried ginger, and black pepper for which the black tea base provides a beautiful grounding. Zijderveld encourages close to excessive chocolate use with this spicy concoction—it “works ridiculously well.” Varieties on chai abound so be sure to look for a balanced blend so that no particular spice dominates the rest. Earl Grey tea profiles Bergamot oil to create a smoky and smooth flavor. A strong blend, Earl Grey stands out tastefully against mild backgrounds: sugar or shortbread cookies, teacakes, scones, and ice cream. Zijderveld cautions bakers to keep a nose on the bitter citrus notes as they can affect the flavor, causing a soapy or juicy taste in the end product. Cook marvels at the versatility of tea in baking and the space it provides for creativity, even when the result of such experimentation is unusual. Cook laughs as she recalls how students were “horrified” by the smoky, bacon-like taste of Lapsang Souchong Cheddar Cheese Biscuits. Due to the intensity of the Lapsang souchong blend, the only appropriate tea pairing for the biscuits is a mug of the brew itself. (MORE)According to Cook, “No one wanted to run home and try that again!” Cook chased down perfect flavor proportions at home, tweaking recipes up eight times before confirming the balance. Cook’s tinkering with tea began with a spoonful of chai in her peppermint meringues last Christmas. With the encouragement of her family, she experimented with Jasmine Green Tea Muffins, Banana Bread with Roasted Chestnut Black Tea, and other concoctions before arriving at her favorite: a whole-wheat loaf sprinkled with Earl Grey-soaked dried cherries. Cook usually gets bored with normal recipes, but when it comes to baking with tea, she’s found herself bringing up the subject with anyone that stops by the store and eyeing familiar Teasource blends with a fresh perspective: “I wonder what will lavender go well with, what could I soak dried fruit or nuts in?”While Zijderveld also relishes in tea’s versatility, she thrives on its ability to allow individuals and small clusters of society to slow down—to hold warmth, inhale steam, and savor moments. She wonders if introducing those beloved flavors onto our plates might provide better opportunities for hungry bodies and hearts to pause and become more wholly nourished. Cook admits the endless possibilities in baking with tea have created a workout for her imagination and her oven. “I’m kind of tired of it,” she sighs, “But it’s been worth it.” How could it not be when the reward for such hard work is the(MORE) marriage of tealeaves and pastries—and butter? Cook advises future tea bakers, “Butter is your friend!” And even if the venture falls flat, butter makes for a delectable companion any day. (END) ................
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