Tea is the Key

This unexpected flavor enhances cake and more.

Some of our best inspirations for stories come from our fellow Southern Living staffers. Associate Travel Editor Cassandra M. Vanhooser suggested we look into the delicious offerings from the The Tea Room in Savannah, Georgia. We've included two of their recipes here, Lapsang-Poached Chicken Salad and Vanilla-Jasmine-Sour Cream Tea Cake. You can purchase the teas used for the recipes from The Tea Room ([912] 239-9690 or www. savannahtearoom.com), or check your local supermarket.

At the same time, Editor John Floyd challenged us to find good iced tea made with no-calorie sweeteners. We hit pay dirt rather quickly-right outside his office door. Marian Cooper, Assistant to the Editor in Chief, happily shared her recipe for iced tea. Our Test Kitchens staff developed the variations. We hope you'll discover the one that's just right for you.

MARIAN'S ICED TEA

MAKES 5 CUPS

PREP: 10 MIN., COOK: 5 MIN., STEEP: 30 MIN.

4 regular-size tea bags

5 cups water, divided

14 (0.035-ounce) packets no-calorie sweetener*

Garnishes: lemon slices, mint sprigs

BRING tea bags and 2 cups water to a boil in a saucepan; turn offbeat. Cover and steep 30 minutes. Remove and discard tea bags.

POUR into a ½-gallon pitcher, and add 3 cups water and sweetener, stirring well. Serve over ice. Garnish, if desired. MARIAN COOPER

MCCALLA, ALABAMA

* ½ cup sugar, 13 (0.035-ounce) packets Equal, or ½ cup Equal Sugar Lite may be substituted.

NOTE: For testing purposes only, we used Luzianne Tea and Splenda.

VANILLA-JASMINE-SOUR CREAM TEA CAKE

MAKES 8 SERVINGS

PREP: 25 MIN., BAKE: 40 MIN.

½ cup firmly packed brown sugar

¼ cup chopped pecans

1 ½ tablespoons vanilla-jasmine loose tea leaves*

1 ½ tablespoons all-purpose flour

1 tablespoon ground cinnamon

½ teaspoon ground allspice

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 cup sour cream

1 ¼ cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

Garnishes: sweetened whipped cream, mint sprig

STIR together first 6 ingredients in a small bowl. Set aside.

BEAT butter and granulated sugar at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream, beating until well blended.

SIFT together 1 ¼ cups flour and next 3 ingredients. Add to butter mixture, beating until well blended. Stir in vanilla. Spoon half of batter into a greased and floured 9-inch cake pan. Sprinkle evenly with 2/3 cup brown sugar mixture; spoon remaining half of batter evenly over brown sugar mixture in pan; sprinkle evenly with remaining brown sugar mixture.

BAKE at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes clean. Let cool in pan on a wire rack; garnish, if desired.

ANDRÉ BAXTER AND GLORIA HORTSMAN

SAVANNAH, GEORGIA

* 1 tablespoon Bigelow French Vanilla tea leaves may be substituted.

NOTE: For testing purposes only, we used The Tea Room's Vanilla Jasmine Tea for the cake.

LAPSANG-POACHED CHICKEN SALAD

MAKES 4 TO 6 SERVINGS

PREP: 25 MIN., COOK: 25 MIN., STAND: 30 MIN.

Lapsang Souchong tea gives this chicken salad a distinct smoky flavor. One ounce is enough for the recipe.

4 large chicken breasts

11 tablespoons soy sauce, divided

2 tablespoons Lapsang loose tea leaves

¾ cup light mayonnaise

1/3 cup diced red bell pepper

1/3 cup diced yellow bell pepper

1 small Granny Smith apple, diced

1 garlic clove, minced

1 ¼ teaspoons grated fresh ginger

¼ teaspoon freshly ground pepper

PLACE chicken and cold water to cover in a Dutch oven; add 9 tablespoons soy sauce and tea leaves. Bring to a boil over medium-high heat; reduce heat, and simmer 20 minutes. Remove chicken, and let stand 30 minutes to cool; roughly chop chicken.

STIR together chicken, mayonnaise, and next 6 ingredients in a large bowl; stir in remaining 2 tablespoons soy sauce. Cover and chill until ready to serve.

ANDRÉ BAXTER AND GLORIA HORTSMAN

SAVANNAH, GEORGIA

SCOOP ON SWEETENERS

There are umpteen ways to prepare the South's favorite elixir, iced tea. These include using granulated sugar, simple syrups, and any number of sugar substitutes.

* Check packages of sugar substitutes for substitution amounts compared with sugar. The ratios vary widely. Try a variety of substitutes to find your favorite.

* Teas made with no-calorie sweeteners (versus sugar) tend to become sweeter when stored.

* To avoid cloudiness, make sure the tea has cooled completely before placing it in the refrigerator.

* If your family is divided when it comes to sweet or unsweet, opt for unsweet tea. Keep simple syrup on hand in the refrigerator to stir into glasses of tea. The sugar is already dissolved, so the syrup blends in easily.

Simple Syrup: Bring ½ cup water and ½ cup sugar to a boil in a saucepan, stirring until sugar dissolves; boil 1 minute. Remove from heat; cool. Cover and chill until ready to serve. Stir desired amount into tea. Makes about ¾ cup. Prep: 2 min., Cook: 5 min.

Copyright Southern Progress Corporation May 2005
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