Posted by Olivia at Arbor Teas on October 18, 2009
Have you ever wanted to capture the smoky fragrance of Lapsang Souchong black tea into something edible? Here is a delicious way to try it in an appetizer inspired by a recipe from Heidi Swanson’s cookbook Super Natural Cooking. Lapsang Souchong has a heady campfire aroma and provides an easy way to impart a wonderful smoked flavor to foods without having to go through all the hassle of actually firing up the smoker yourself. Here I use it to season a sauté of shiitake mushrooms and a bit of pulled pork packaged neatly in a spring roll wrapper. Feel free to substitute fillings with cooked shrimp or scallops or even tofu to name a few ideas. In place of Arbor Teas' organic Lapsang Souchong, you may also want to try their organic Russian Caravan Black Tea. A blend of Chinese Keemun and Lapsang Souchong, it will have a less potent smoke factor.
For the dipping sauce I created a rich plum butter flavored with an organic black tea mixed with bits of real vanilla bean pods (check out the recipe here). Please don’t be daunted by the recipe if making jam isn’t your thing. It’s only meant to inspire. Purchase your favorite jam, chutney or marmalade; the results will be equally good.
---->> Read the full recipe here! ---->>
Hope you enjoy this Cooking with Tea Recipe from the Kitchen of Olivia!