Smooth Sophistication

The #PaletteForYourPalate Tea Entrée Smooth Sophistication is Tealeaves ICON and Executive Chef Jonathan Cichon’s creation, inspired by TEALEAVES Organic Imperial Oolong + Pantone 1945C + Mood: Sophisticated.

TEALEAVES’ and Pantone Color Institute’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists.
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The #PaletteForYourPalate Tea Entrée Smooth Sophistication is Tealeaves ICON and Executive Chef Jonathan Cichon’s creation, inspired by TEALEAVES Organic Imperial Oolong + Pantone 1945C + Mood: Sophisticated.

 

Notes from Jonathan Cichon, Executive Chef at The Rittenhouse Philadelphia:

 

“The Organic Imperial Oolong tea is featured in two different ways. First, we smoked veal sweetbreads with the tea. Then we used the tea again in a veal reduction of beets and beans, lending a spicy quality to the sauce.”

“We used the tea again in a veal reduction of beets and beans, lending a spicy quality to the sauce.”

Smooth Sophistication

Serves 1

Ingredients

  • -
    Sweetbreads (See Recipe Below)
  • -
    Scarlet Runner Beans (See Recipe Below)
  • -
    Raspberry & Beet Jus (See Recipe Below)
  • -
    Raspberry Vinaigrette (See Recipe Below)
  • 1 Cup
    Dandelion Greens

Steps

  1. Lightly dust the sweetbreads in flour and pan sear on all sides until crispy, adding butter to speed up process.

  2. Glaze the runner beans and the beets in raspberry & beet jus until warm.

  3. Lightly grill dandelion greens on the grill and dress with raspberry vinaigrette.

  4. Enjoy!

Sweetbreads

Serves 1

Ingredients

  • 2
    TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags (Master Blend No. 2239)
  • 2
    Sweetbreads
  • 1 Gallon
    Court Bouillon
  • 1 Tablespoon
    Rice
  • 1 Tablespoon
    Sugar
  • -
    Milk
  • -
    Cherry Wood, To Smoke

Steps

  1. Soak sweetbreads in milk overnight.

  2. Drain and rinse sweetbreads and poach slowly in court bouillon for 30-40 minutes.

  3. When cooked through, remove from liquid and let cool for 5 minutes.

  4. Peel membrane or veins off of the sweetbreads, press lightly between 2 trays and place in the refrigerator.

  5. Cold smoke the sweetbreads for 30 minutes using the Tealeaves Organic Imperial Oolong Whole Leaf Pyramid Teabags, rice, sugar and cherry wood.

  6. Remove the sweetbreads from the smoker and chill.

Scarlet Runner Beans

Serves 1

Ingredients

  • 1 Cup
    Runner Beans
  • 1 Gallon
    Chicken Stock
  • 3
    Onions, Diced
  • 1
    Carrot, Diced
  • 1
    Celery, Diced
  • 4 Ounces
    Bacon Slab, Salt to Taste
  • 3 Sprigs
    Thyme
  • 3
    Bay Leaf

Steps

  1. Soak the runner beans overnight.

  2. Drain the water, add the beans to a pot and cover with chicken stock.

  3. Add the onion, carrot and celery, a thick slice of bacon, salt, thyme and bay leaf.

  4. Cook slowly until fully cooked and tender, about 1 hour.

  5. Let the beans completely in the liquid.

Raspberry & Beet Jus

Serves 1

Ingredients

  • 4
    Large Beets
  • 1
    Large Shallot
  • 3
    Garlic Cloves
  • 1 Teaspoon
    Coriander
  • 4
    Star Anise
  • 3
    Black Cardamom Seeds
  • 1 Teaspoon
    Mustard Seeds
  • 1 Teaspoon
    Black Pepper
  • 0.5 Cups
    Red Wine
  • 2 Cups
    Sauce Borderlaise
  • 2 Tablespoons
    Sugar
  • 1 Sprig
    Thyme
  • 12 Ounces
    Fresh Raspberries

Steps

  1. Cook the beets in heavily salted water with some red wine vinegar.

  2. Simmer until cooked through.

  3. Peel the beets and dice.

  4. Sweat shallot and garlic in a pan until translucent.

  5. Add whole toasted coriander, star anise, black cardamom, mustard seed and black pepper. Deglaze heavily with equal parts red wine and verjus.

  6. Reduce to a syrup.

  7. Add sauce bordelaise, cooked beets, sugar, thyme and fresh raspberries and simmer until reduced by ⅓.

  8. Add in Tealeaves Organic Imperial Oolong Whole Leaf Pyramid Teabags.

  9. Season the sauce with raspberry vinegar and salt, and strain through a chinois.

Tealeaves’ and Pantone Color Institute’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea+Color+Mood.

 

Find recipes for these edible works of art exclusively on Tealeaves Recipes and #PaletteForYourPalate.

Tea in recipe

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