Category: Tazo Cookoff
{Tazo Cookoff} Tazo Giveaway Details and Starbucks Winners!
| August 28, 2010 | Filled under Tazo Cookoff |
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You guys sure do like coffee — there were 67 entries for my Starbucks giveaway! The lucky winners are:
- Comment #42, Yail from Yael’s Yummies, who can’t pick a favorite
- Comment #55, Natasha from 5 Star Foodie, who’s excited about the caramel
- Comment #26, Katie, who wants to try the cinnamon
I’ll send you an email to get your shipping details. Enjoy!!
While I was doing this post, I also realized that I never posted the details about the Tazo Giveaway that I’m also hosting! This is a great one! One commenter will receive:
- A 1-year supply (12 boxed of Tazo teas)
- A tea pot and two tea cups
- An electric tea kettle
- A gorgeous, glass iced tea pitcher (seen here)
I’ll be picking a winner from all the comments left on my Tazo Cookoff posts. Three recipes to comment on means you have three opportunities to enter! Recipes I’ve created featuring various Tazo teas include:
- Iced Ginger Tea with Honey-Macerated Fruit
- Vanilla Rooibos Quinoa Pudding with Cherry and Pistachio
- Tea-Smoked Salmon with Honey and Lavender Glaze
You have until 3:00 PM EST on September 1 to enter. Every time you comment, you’ll also be helping me enter to win a $1,000 gift certificate to my favorite cooking store.
I’ll be back tonight with a new (non-tea) recipe post!
{Tazo Cookoff} Iced Ginger Tea with Honey-Macerated Fruit
| August 22, 2010 | Filled under Fruit, Special Occasions, Summer, Tazo Cookoff |
For the third and final week of the Tazo Cookoff, I faced a bit of a dilemma: the pears that I had been presented to use in my recipe weren’t as ripe as I would have liked them to be. They would have been fine in a few days, but I was headed out of town and only had one night to get my recipe done. To make matters worse, the only thing I felt like eating was a sandwich — which put a quick end to my idea of poaching the pears in tea and making them into a chutney to eat with lamb chops and polenta (I mean, I like to cook, but I’m not about to make something like that when I’d be happier with a simple panini!)
As I tried to think of ways to incorporate the tea and pears into my sandwich or a side dish, I remembered the sangria-like iced tea that I had at Radiance Tea and Bookstore this spring. It seemed like the perfect accompaniment to my sandwich as well as a great way to use up some other fruit before I headed out of town.
The resulting tea was a nice change of pace from my standard unsweetened black tea, and I plan to make it again often. I especially loved the way that the ginger flavor infused the fruit — it was unexpected and extremely refreshing. Eating the fruit at the bottom of the glass was just as much of a treat as drinking the tea!
This is your final chance to win a great Tazo gift pack including a one year supply of tea and a selection of tea-brewing essentials! You’ll be entered one time for every comment you leave on one of my Tazo recipes. This is recipe # 3 of 3. Previous recipes included
Vanilla Rooibos Quinoa Pudding with Cherry & Pistachio and
Tea-smoked Salmon with Lavender and Honey Glaze. On September 1, I’ll randomly pick a winner from all of the comments left on those three recipes. (Only commenters with valid US addresses are eligible to win) Every comment you leave will also help me win a $1,000 gift card to Williams Sonoma.
Click to continue reading Iced Ginger Tea with Honey-Macerated Fruit –>
Ginger Tea Sangria with Honey-Macerated Fruit
Although this tea can be served immediately, letting it chill for at least one hour before serving will allow the flavors to fully develop and will yield the best results. The amount of honey used here results in a very lightly sweetened tea — if you like your sweeter, you can add more to taste. For a refreshing summer cocktail, add 1/2 cup of orange or pear flavored vodka.
- 2 pears, peeled, cored, and diced
- 1 peach, pitted and diced
- 1 cup blueberries
- 2 Tbs honey
- 3 bags Oolong tea
- 2 bags Orange Ginger Tea
- Ice
In a large bowl, combine the fruit and honey. Toss well to coat. Set aside.
In a medium saucepan, add 3 cups water and the tea bags. Bring to a boil, then remove from the heat and allow to steep for 5 minutes. Remove the tea bags.
Fill a 2-quart pitcher with ice. Pout the tea into the pitcher, allowing the ice to melt. Stir well. Add the fruit, along with any juices that have accumulated in the bottom of the bowl. Chill for at least one hour before serving.
Yields 8 cups.
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This is your final chance to win a great Tazo gift pack including a one year supply of tea and a selection of tea-brewing essentials! You’ll be entered one time for every comment you leave on one of my Tazo recipes. This is recipe # 3 of 3. Previous recipes included
Vanilla Rooibos Quinoa Pudding with Cherry & Pistachio and
Tea-smoked Salmon with Lavender and Honey Glaze. On September 1, I’ll randomly pick a winner from all of the comments left on those three recipes. (Only commenters with valid US addresses are eligible to win) Every comment you leave will also help me win a $1,000 gift card to Williams Sonoma.
I was provided with a selection of Tazo teas and quinoa to use as inspiration in this challenge. I have no affiliation with Tazo or Starbucks, and any opinions stated above are my own.
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