Unexpected Flavor

Tea isn't just for sipping. Use it in some surprising dishes, and enjoy the many healthful benefits.

Create an exciting blend of flavors and add antioxidants to a variety of offerings with tea. These naturally healthful leaves lend subtle taste when used in cooking. Infuse tea flavor, such as mint, chai, or orange, when milk or water is called for in a recipe. Simply steep the designated amount of liquid with tea before preparing the dish. Go beyond the dainty teacup or pitcher of iced tea, and try one of these fragrantly delicious dishes.

-HOLLEY JOHNSON, M.S., R.D.

Chai Tea Mini Biscuits

MAKES 2 DOZEN

PREP: 15 MIN., COOK: 3 MIN., STEEP: 5 MIN., BAKE: 7 MIN., STAND: 5 MIN.

1 cup 2% reduced-fat milk

3 regular-size chai tea bags

3 Tbsp. granulated sugar

¼ tsp. ground cinnamon

2 cups self-rising flour

¼ cup chilled butter, cut into small pieces

½ cup powdered sugar

1. Cook milk in a small nonaluminum saucepan over medium-low heat, stirring once, 2 to 3 minutes or just until bubbles appear (do not boil); remove from heat. Add tea bags; cover and steep 5 minutes. Remove and discard tea bags from milk, squeezing gently.

2. Stir together granulated sugar, cinnamon, and flour in a large bowl. Cut in butter with a pastry blender or a fork until crumbly. Add ¾ cup milk mixture, stirring just until dry ingredients are moistened. Reserve remaining milk mixture for later use.

3. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough to ¾-inch thickness; cut with a 1 ½-inch round cutter. Place on a lightly greased baking sheet.

4. Bake at 400° for 6 to 7 minutes or until golden. Let stand 5 minutes. Whisk together reserved 1 Tbsp. milk mixture and powdered sugar until smooth. Drizzle over warm biscuits.

JAMIE KULOVITZ

BROOKLYN, NEW YORK

Per biscuit: Calories 74; Fat 2.2g (sat 1.3g, mono 0.6g, poly 0.1g); Protein 1.4g; Carb 12.3g; Fiber 0.3g; Chol 6mg; Iron 0.5mg; Sodium 151mg; Calc 48mg.

Orange-Scented Couscous With Moroccan Dressing

MAKES 8 SERVINGS

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

¼ cup slivered almonds

4 regular-size orange-flavored tea bags

1 Tbsp. butter

½ tsp. salt

1 (12-oz.) box whole wheat couscous

½ cup golden raisins

Moroccan Dressing

1. Heat ¼ cup slivered almonds in a small nonstick skillet over medium-low heat, stirring often, 2 to 4 minutes or until toasted.

2. Bring 3 cups water to a boil in a medium saucepan; add tea bags, and remove from heat. Cover and steep 5 minutes. Remove and discard tea bags, without squeezing. Stir in butter and salt. Bring tea mixture to a boil; stir in couscous. Cover and cook 2 more minutes or until liquid is absorbed; remove from heat. Let stand, covered, 5 minutes.

3. Fluff couscous with a fork, and stir in almonds, raisins, and Moroccan Dressing until well blended.

Note: For testing purposes only, we used Fantastic World Foods Organic Whole Wheat Couscous.

Per serving (includes dressing): Calories 308; Fat 10.8g (sat 2g, mono 6.4g, poly 1.2g); Protein 7.5g; Carb 49.6g; Fiber 6.5g; Chol 4mg; Iron 1.9mg; Sodium 308mg; Calc 35mg.

Moroccan Dressing:

MAKES ABOUT ½ CUP

PREP: 10 MIN.

½ cup chopped fresh cilantro

1 tsp. grated orange rind

¼ cup orange juice

1 Tbsp. honey

¾ tsp. ground cardamom

½ tsp. salt

½ tsp. white pepper

¼ cup olive oil

1. Whisk together chopped cilantro and next 6 ingredients in a bowl. Gradually add olive oil in a slow, steady stream, whisking until blended.

Per serving (1 Tbsp.): Calories 73; Fat 6.8g (sat 0.9g, mono 4.9g, poly 0.7g); Protein Og; Carb 3.3g; Fiber 0.2g; Chol Omg; Iron Omg; Sodium t48mg; Calc 3mg.

Mint Tea Custard

MAKES 6 SERVINGS

PREP: 10 MIN., COOK: 3 MIN., STEEP: 20 MIN., BAKE: 50 MIN., STAND: 30 MIN.

Bruise mint sprigs by rolling them in your hands or pressing with the back of a spoon to release the flavorful oils.

1 ¼ cups low-fat evaporated milk

5 regular-size black tea bags

3 fresh mint sprigs, bruised

1 large lemon, quartered

½ cup sugar

4 large eggs

1 cup fat-free half-and-half

Garnishes: shaved chocolate, fresh mint sprigs

1. Cook milk in a small nonaluminum saucepan over medium-low heat, stirring once, 2 to 3 minutes or just until bubbles appear (do not boil); remove from heat. Add next 3 ingredients. Cover and steep 20 minutes. Remove and discard tea bags, without squeezing; discard mint sprigs and lemon quarters. Reserve 1 cup tea mixture.

2. Whisk together sugar and eggs in a large bowl until mixture is thick and pale yellow. Gradually whisk in reserved 1 cup tea mixture and half-and-half until well blended. Pour mixture into 6 (4-oz.) custard cups or ramekins. Place custard cups in a roasting pan; add hot water halfway up sides of cups.

3. Bake at 300° for 40 to 50 minutes or until a knife inserted in center of custard comes out clean. Carefully remove from oven, and let stand in pan in water bath 30 minutes. Remove from water bath. Serve immediately, or cover and chill at least 2 hours. Garnish, if desired.

LORY MONTGOMERY

NASHVILLE, TENNESSEE