Amaretto flavored tea is great for experiencing the smooth almond taste connected with amaretto but without the effects of the alcohol. It has a velvety feel in the mouth and makes a great after dinner tea. This amber-red liqueur is enjoyable in all its many forms including tea drinks.
If you enjoy learning about the history of things, you might find one story of how amaretto came about a little interesting.
Amaretto means “a little bitter” in Italian. Now, would you believe the first bottle of amaretto made was because of a love affair? It’s certainly colorful and as rumors go, entertaining. The painter, Bernardino Luini, who created the Madonna fresco in the Santa Maria delle Grazie Church located in Saronno, Italy, received the handmade gift from the innkeeper. Not unusual, except that the innkeeper’s romantic interest, which inspired the creation of the liqueur, had grown while posing as a model for Bernardino.
You might also be interested to know that the almond flavor associated with amaretto comes from apricot stones, or pits. The original drink was probably made from grape brandy in which apricot stones were left to soak, or infuse. Accidents have been the catalyst for many of the beautiful and functional things we have today, but whether amaretto came about by accident, or intentional, we have no idea.
Amaretto flavored tea is made in different forms. You can, for instance, add the syrup directly to the teapot, for an ultra-fresh and delicious tea. You can also buy green and black teas with amaretto flavoring. This comes in handy if you sometimes like to disguise the grassy flavor of green tea. We like to mix things up sometimes so we frequently buy syrups to add flavors to our usual teas.
Being creative with your tea is a lot of fun and drinking amaretto flavored tea is a great new alternative to the usual tastes and flavors of traditional teas. Make sure to try this tea and remember that teas like this can be enjoyed year around, and any time of day.
The tea guide makes it easy to learn all about drinking teas and tisanes from all over the world. To view more articles pleas visit our flavored teas website.
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Staple foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.
They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.
Ground Egusi seeds give this soup a unique color and flavor. If you can’t find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.
Egusi Soup
200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste
Wash the water leaves well in clean, fresh water.
Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Now add the water leaves, replace lid and cook for a further five minutes.
Finally, add the crayfish and seasoning, warming through well.
Serve with pounded yam or cooked rice and a meat stew, to provide protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.
With thanks to the people of Nigeria who made us welcome and instilled in us a love of traditional Nigerian food.
For further tips and ideas for cooking great and traditional food from around the world, visit Nigerian Recipes & Food.
This article was submitted by Jen Carter, owner of the World Food & Recipes website.
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Although they may not seem to be the ideal wedding gift for guests, it is surprising just how popular edible wedding favors can be! Whether you opt for sweet or savory items you and your guests are likely to enjoy them. If you have a special wrapper made up it will look that little bit special and even a simple bar of chocolate will be a popular choice. Some people go out of their way to ensure the chocolate is from a specialist candy or quality department store. Many people may eat the chocolate at the wedding but will probably keep any packaging that it comes in, as a souvenir.
Glass bowls to store different types of candy are an unusual way to present your favors. You can also supply a small themed container on the table for every wedding guest. This way each guest can put whatever candies they like in the container and take it home when they leave the reception. An unusual edible wedding favor is a cookie that can be made especially for the day. These can also be presented in a box or a tin with details of the wedding printed on them as a special keepsake for the guests.
Why not place an image of the happy couple with the wedding details directly onto the face of the cookie to add a finishing touch. There are many bakeries that can make these cookies for you in a variety of sizes and shapes; you just simply need to select a design and give the bakery a photo to use in the design process. There is no reason why the edible wedding favors cannot be drinks; there are plenty to choose from but coffee and tea are likely to be the most popular. There are now many specialty brands which many people would like to try but are often afraid too and as with the other favors, there is no reason not to have special presentation boxes made up for the day. A picture and other wedding information can also be placed on the box or container because it adds that touch of individuality. Even if none of these ideas is too your taste, it might at least make things easier when you come decide on what you’re a favors will be.
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CaterSense is Mechline’s range of kitchen environment safety
devices designed for safety management in commercial foodservice
premises. New to the range is Mechline’s Carbon Monoxide and
Carbon Dioxide sensor (CO/CO2 Sensor), designed to interface
with Gas Interlock Systems (G.I.S.). Using unique technology,
the wall-mounted CaterSense CO/CO2 sensor will detect a build up
of CO or CO2 in the commercial kitchen, providing a constant
visual indication of underlying levels of harmful gases. If the
air CO or CO2 content exceeds recommended industry levels, the
battery-powered CaterSense CO/CO2 sensor will pulse a signal to
the G.I.S. and shut off the gas supply to the kitchen while
emitting an audible alarm thus ensuring the safety and well
being of kitchen staff. The CaterSense CO/CO2 sensor can be
installed in conjunction with existing Gas Interlock Systems.
Another brilliant safety device idea that can be used easily and
practically in commercial foodservice.
Exhibiting at Hotelympia, 19-23 Feb 2006, in the North Hall,
Stand: N1919, ExCel Exhibition Centre, London, Mechline will
demonstrate its popular brands and launch new, exciting products
guaranteed to be of interest to the Hotelympia visitor. Also at
the show are Mechline’s familiar brands: QuickLink - patented
quick-disconnect systems AquaJet - WRAS approved pre-rinse spray
units, taps and spare parts CaterTap -WRAS approved basin, sink
and mixer taps ideal for contractual opportunities Pegler - WRAS
approved premier manufacturer of basin, sink, mixer and
specialty taps Dormont - specially engineered gas hoses and gas
hose safety accessories for mobile catering equipment; plus
Dormont SWIRL coiled water hose and Dormont Metric FlexTube for
OEMs Delabie - premium pre-rinse spray units; water-saving,
electronic, hands-free and standard taps; and speciality
plumbing components. Look for new, “hands-free” products in the
range to improve hygiene and good practice in the catering
environment–including revolutionary designs to combat the risk
of spreading the potentially fatal Legionella bacteria. Mo-El -
traditional electric grid designed insect killers, plus
attractive adhesive and fan-assisted models, including the
award-winning Insectivoro Mechline GIS - Mechline’s Gas
Interlock System that cuts off gas flow in the event of kitchen
ventilation fan failure, as recommended by HSE Sheet No. 23 -
Gas Safety in Catering and Hospitality CaterSense - reliable
carbon monoxide and carbon dioxide sensor to work with
Mechline’s GIS for the ultimate in air-quality safety in the
Catering and Hospitality sector GreasePak - ecologically
friendly grease management system
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The orange coconut bar cookie recipe has a citrus splash that
will awaken the taste buds!
Ingredients
Crust:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/2 stick (1/4 cup) salted butter,
softened
1/2 cup finely chopped pecans
Topping:
3/4 cup granulated sugar
2 slightly beaten
eggs
2 tablespoons all-purpose flour
1 1/2 teaspoons
finely ground orange peel
3 tablespoons orange juice
1/4
teaspoon baking powder
1 cup coconut
Hardware
2 x medium bowls
Pastry blender
(optional)
8×8x2-inch baking pan
Mixer
Step 1: For crust, preheat oven to 350 degrees F.
Step 2: In a medium bowl, combine 1/2 cup flour and 1/2
cup of sugar.
Step 3: Using a pastry blender or two
knives cut butter into 1/4-inch pieces until flour mixture
resembles coarse crumbs.
Step 4: Stir in chopped
pecans.
Step 5: Press mixture into bottom of an
ungreased 8×8x2-inch baking pan.
Step 6: Bake 18-20
minutes or until golden.
Step 7: Meanwhile, for
topping, in a medium bowl combine 3/4 cup sugar, the eggs, the 2
tablespoons flour, orange peel, orange juice, and baking powder.
Beat with an electric mixer on low speed for 2 minutes or until
combined.
Step 8: Stir in coconut.
Step 9:
Pour topping over baked crust.
Step 10: Bake 20
minutes more or until edges are light brown and center is set.
Cool completely before cutting into bars. Store in refrigerator.
Makes 16 bars.
Important: Feel free to republish this article on your
website. However, you are not allowed to modify any part of its
content and all links should be kept active.
For more great tasting bar cookie recipes visit
http://kicked-up-cookie-recipes.com/bar-cookie-recipes.html
For some great scone recipes visit
http://kicked-up-cookie-recipes.com/scone-recipes.html
For cookie baking tips and a wide selection of recipes visit
http://kicked-up-cookie-recipes.com/
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Tea has been consumed in China for centuries, but other cultures are rich in history of this popular beverage as well. Two of those countries, Russia and England have developed decidedly different traditions over the years.
It is said that drinking tea began in China where over 5000 years ago, leaves from the plant accidentally fell into water being boiled for drinking. Needless to say, it was found to be very refreshing and it’s use became widespread. Tea was introduced to Europe through the Portuguese in the early 1500’s and it didn’t take long for this beverage to become popular in many countries and traditions for English tea parties and Russian tea were formed.
This drink became so popular in both countries the each developed certain traditions as well as pots, vessels and cups to drink it from. Although the introduction of tea is centuries old, the popularity of it and the traditions associated with it remain in these cultures to this day.
In the early 1600’s, tea made it’s way to Russia. Of course, it was only the wealthy that could afford tea at first but by the end of the 1700’s the price was dropping and it’s popularity was spreading throughout the country.
In Russia, tea is never taken with meals. Traditionally it is taken after the meal or as a mid afternoon snack. For centuries, Russians have used a device called a Samovar to make tea. The samovar is usually put in the center of the table after dinner and everyone gathers round and takes tea which they can dilute or sweeten as they like. Russians traditionally sip tea in glasses set in silver holders and favor their tea as strong and highly sweetened - some recipes even call for tang or lemonade added to tea!
Tea was introducted to England in the mid 1600’s and it’s popularity spread so quickly that it was soon as popular a drink as ale! In the late 1700’s to well known tradition of afternoon tea was started by the Duchess of Bedford.
Prior to that, the English enjoyed only 2 meals - a breakfast and a dinner. The dinner was served at the end of the day and by mid afternoon you can imagine how hungry and energy depleted many felt. So, the tradition of afternoon tea was begun where tea would be served along with little cakes and sandwiches. Of course, this proved to be immensely popular and still is today!
One of the great benefits of the afternoon tea was that it necessitated fancy pieces to for service and drinking. The main pot that heated the water was usually made of silver (still a very popular item today) and this was kept over a flame so that it would be hot at all times. In addition, small porcelain tea pots were used to pour at the table and they were refreshed with the hot water from the silver pot when needed. Of course the tradition included fancy porcelain tea cups to drink from as well. These pieces are still made and used today, and the antiques are highly collectible.
Lee Dobbins is a writer for Online Gourmet Foods where you can
find out more about gourmet foods and tea.
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