Apple picking season is almost here in the Northwest. One way we like to enjoy the harvest is to make homemade applesauce. It brings back such wonderful memories of childhood. We were delighted to find this recipe from A Good Appetite that gives applesauce a new kick with the addition of sweet and spicy chai tea. We can’t decide what we like better, grandma’s classic version or this one!
3 bags Stash Double Spice Chai
3 lbs apples, cored & peeled (If you have a food mill you can skip peeling & run the sauce through the food mill to get rid of the skins)
1 c water
1/2 c sugar
1 T lemon juice
In a large heavy pot add the water, sugar and tea bags. Bring to a boil and stir to dissolve sugar.
Turn off heat and let sit about 10 minutes. Remove tea bags, squeezing any liquid in them into the pot.
Cut the prepared apples into slices and add to the pot with your flavoring mixture. Turn the heat to medium-high. Let cook, stirring occasionally, until the apples are very soft about 30 minutes.
Use a spoon or potato masher to help smash the apples to a sauce texture. (If you left the skins on your apples run your sauce through a food mill at this point to remove them.) Stir in the lemon juice. If your sauce seems too thick for your liking add a little water to it.
Put into containers and refrigerate. Or you can put hot sauce into sterilized jars and can them in a boiling water bath for 20 minutes for pantry storage.
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
We know what we’re barbecuing this weekend! We couldn’t agree more with Southern Living’s idea to use sweet tea as a brine for moist flavorful chicken. Plus, the recipe combines lemon, rosemary, onion and garlic…perfect!
Sweet Tea-Brined Chicken
2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
1 (3 1/2- to 4-lb.) cut-up whole chicken
1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
2. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.)
3. Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.
4. Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.
Note: Total time does not include 1 day marinating time.
Chamomile tea in a smoothie, we LOVE this idea from Apron and Sneakers! Enjoy the calming effects of chamomile with quinoa for added protein and strawberries for a sweet delicious flavor. Great for a relaxing start to the morning or to wind down after a long day.
Chamomile, Strawberry & Quinoa Smoothie
Makes 1 glass
1/2 cup chamomile tea
1 tablespoon dried chamomile flowers (or 1 teabag) + extra flowers for garnishing
1 cup almond milk (or regular milk)
1/4 cup cooked quinoa (You can replace this with old fashioned oats.)
honey (if almond milk is unsweetened)
1/2 cup strawberries (fresh or frozen)
Steep chamomile tea in hot water for about 5 minutes. Strain flowers if you don’t want to include them in the smoothie. If you want to include them for a more intense flavor, just leave them. Remove teabag if using one.
Refrigerate until tea cools down.
Put the almond milk, cold chamomile tea (with flowers), cooked quinoa & strawberries in a blender and blend until smooth.
Sweeten with honey if needed.
Garnish with dried chamomile flowers if desired.
Note: If using oats instead of quinoa, grind them to an almost powdery consistency in the blender before adding the other ingredients.
Read our recent feature about chamomile to learn about its history, production and flavor. More about chamomile >