Well, it is official, Ervin and I are now empty nesters. Saturday we moved Phillip to Missouri Technical Institute to begin his first year of college. The day after we kept ourselves occupied by going shopping! It’s been rather quiet without the coming and going of young people. We’re already making plans to go and visit a few of our 2019 graduates who are sprinkled around the southwest area, in various colleges. It’s definitely hard to let go. Ervin has given me multiple reminders about how I’m not to call. Texting is still wide open, but I am trying not to be a helicopter mom.
Last week I shared my yummy blueberry pie recipe. This week I’d like to bring a favorite tea recipe to the table. Most dive into regular black tea when they’re dining out or at home. I, however, like the benefits of a nice green tea, on which this recipe is based. White tea would also compliment this recipe quite nicely. Tea doesn’t have to be loaded with caffeine, keep in mind green tea comes in decaf. Green tea has multiple health benefits, one of course being weight control. It can be found as the foundation in many bubbly summer drinks too.
The biggest problem with green and white tea is remembering the temperature for steeping. You’ll find all this information in the recipe below. Many guests tell me they’ve never implemented fresh ginger in beverages or cooking. In most classes, at Silver Dollar City, I only have 2-4 individuals who use fresh ginger.
The health benefits once again are outstanding. Especially good for the ‘gut’ ginger can be used for inflammations, upset stomachs and motion sickness.
Many carry a bit of crystallized ginger for upset stomach instead of Tums or Rolaids, because it is natural.
Besides using ginger root in my tea I use it in oriental and Indian cooking.
It makes my friend, P.J.’s Malaysian fried rice recipe sit up and sing! It’s also yummy grated over fresh carrots or sugar snap peas. If you live in a more remote area you will like the fact that ginger root keeps very nicely in the deep freeze. Sure, I like it fresh, but we have to be practical too. I usually peel mine with a sharp edged knife. Many will turn a spoon upside-down and push the peel away leaving more pulp behind.
This tea would be a nice appetizer, opener or closer for any entertaining event. Make it ahead of time and freeze ice cubes made from the tea. This is especially nice during the heat of summer.
I used honey to sweeten the tea. If you are a sweet tea drinker you will want to raise the amount of honey to three-fourths of a cup. I needed to please sweet and unsweet palates when I wrote the recipe. Of course, regular sugar and sweeteners are options.
Simply yours, The Covered Dish. www.thecovereddish.com
Ginger Honey Tea
4 cups water
Fresh Ginger, 2 thumbs worth, peeled and sliced into nickel sizes
7 regular size green tea bags, not family size
1/2 cup honey
5 additional cups cold water
Peel and slice ginger, place with 4 cups of water in saucepan. Heat until ginger comes to a boil and allow to simmer for at least 10 minutes. Bring heat back up to approximately 160-170 degrees. This is when you have a light bottom boil on the water. Add the 7 tea bags and allow to brew for 12-15 minutes. Lightly squeeze/tap the tea bags and remove. Pour mixture through a sieve to remove ginger and any floating pieces. Stir in 1/2 cup honey into the warm mix to dissolve. Lastly add the 5 cups of cold water and stir to blend. Serve over ice with embellishments.
