of November 26, 2010
tea - Is it really better for you than green tea?
white tea was once a rarity reserved for the most
ceremonious occasions in Chinese imperial courts
dating back to the T'ang Dynasty (618-907 AD).
Black tea derives its dark color and full
flavor from a complex fermentation process
that includes exposing crushed tea leaves
to the air for a strictly defined number of
leaves for green tea are not fermented at
all, but withered in hot air and quickly steamed
or pan-fried. A gentle rolling and final heating
stabilizes the tea’s natural flavors.
teas fall somewhere in the middle: partial
fermentation gives them a distinct reddish
colour and a “flowery” flavor.
tea is made from immature tea leaves that
are picked shortly before the buds have fully
opened. The tea takes its name from the silver
fuzz that still covers the buds, which turns
white when the tea is dried. The exact proportion
of buds to leaves varies depending on the
variety of white tea. For example, White Peony
contains one bud for every two leaves, while
Silver Needles, the crème de la crème
of white teas, is made entirely from downy
buds picked within a two day period in early
leaves destined to be sold as white tea undergo
even less processing than green tea leaves. Instead
of air-drying, the unwithered leaves are merely
result is a pale
tea with a sweet, silky flavor.White tea makes
up only the first few tender leaves and new buds
of the tea bush harvested in early springtime.White
tea's unique flavor but also its superior health
benefits that are attracting new fans. White tea
boasts the same type of healthful polyphenols
(plant nutrients) as green tea, but in even greater
study at Pace University concluded
that white tea can help your body’s immune
system fight off viruses and dangerous infection-causing
bacteria. The same study concluded that fluoride-rich
white tea helps prevent the growth of dental plaque,
the chief cause of tooth decay.
to pay more for white tea than other tea types
though . . . check it out at Adiago; they also
have some samplers where you can try 4 types out
for just $10.00 - Silver Needle, Snowbud, Song
Yang & White Peony. Click on the Adiago banner
of November 19, 2010
about 2 1/2 cups.
- 12 ounce bag fresh cranberries
1 3/4 cups orange juice
3/4 cup honey
2 cinnamon sticks, broken in half
1 tablespoon grated orange peel
6 whole cloves
1 bay leaf
Pinch of salt
Combine all ingredients in heavy large saucepan.
Bring to boil over medium heat. Simmer until berries
burst and sauce thickens, stirring occasionally,
about 15 minutes. Remove cinnamon sticks, cloves
and bay leaf. Refrigerate sauce until cold. (Can
be made 3 days ahead, if kept tightly covered
tablespoon: 45 Calories; trace Fat (6.2% calories
from fat); trace Saturated Fat; trace Protein;
12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
4mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit;
0 Fat; 1/2 Other Carbohydrates.
of November 12, 2010
to Make Your Own Pumpkin Puree
First choose one medium sugar pumpkin or a tan
skinned cheese pumpkin. (Never use field pumpkins
that are grown for jack-o-lanterns; they are tough
Preheat oven to 300 degrees F (150 degrees C).
Cut pumpkin into small manageable pieces and cut
off pith and seeds. Place cut pumpkin skin side
up in a large roasting pan. Add 1 cup water and
bake uncovered for 1 hour or until meltingly tender.
Remove from oven and allow pumpkin to cool.
When cooled, cut away skin and mash or puree.
Make sure that you drain off as much water as
possible after you puree the pumpkin. Place in
a colander lined with cheesecloth and drain for
Use in any recipe that calls for canned pureed
pumpkin. One 15 ounce can of pumpkin equals 1
3/4 cups. A medium-sized (4-pound) sugar pumpkin
should yield around 1½ cups of mashed pumpkin.
of November 5, 2010
reap the benefits of whole spices, you need a
device that transforms them into a fine, even
powder. While there are many gadgets available
for such a task, probably the best tool for the
job is a coffee grinder. An inexpensive blade
grinder produces consistently good results with
little effort. (Usually runs $20.00 to $40.00)
If possible, keep one grinder for coffee, another
with a brush or cloth is usually sufficient to
clean the grinder. Sometimes, however, spice oils
and residues remain even after wiping. Most grinders
can’t be immersed in water, so the easiest
way to dry clean all traces of residue is to add
several tablespoons of raw white rice to the grinder
and pulverize to a fine powder. The rice powder
will absorb residual spice particles and oils.
Discard the rice powder and wipe clean. Your grinder
will be free of all spice residue and ready to