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TEALEAVES Botanical Powders Recipes.

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TEALEAVES has made a collaboration with esteemed chefs and mixologists to create recipes that celebrate diversity (both biological and cultural) one bite at a time through the series "In Good Taste"

 

 

Dandelion Cocoa Crepes 

Dandelion Cocoa Crepes add a bright, sunny spring twist to a culinary classic!

Toasty and subtlety sweet, notes of dandelion from TEALEAVES' Organic Wild Dandelion Botanical Powder creates familiar favorite with just a hint of the spring wilds. The dish is finished with a final punch of subtle orange zest.

SERVINGS: 4 Dishes

KEYWORDS:

  • PREP TIME: 30 mins
  • COOK TIME: 0 mins
  • TOTAL TIME: 30 mins
INGREDIENTS 

CREPES

WHIPPED CREAM

  • 1 Cup Whipping Cream
  • 1 Tablespoon Icing Sugar

GARNISH

  • 1 Whole Orange
  • ½ Cup Whole Pecans
  • ½ Bunch Mint
 
INSTRUCTIONS

MAKING THE CREPES

  1. Combine all ingredients with an immersion hand blender (whisk really well if you don’t have an immersion blender) let batter rest at room temperature for minimum 30minutes.
  2. Heat a 10-inch non-stick frying pan on medium-low heat.
  3. Once pan is hot and batter is rested lightly spray the pan with cooking spray then pour ¼ cup batter into the center of the pan then rotate the pan to spread the batter out to cover the entire bottom of the pan.
  4. Let cook until the edges start to become golden and pull away from the pan then turn the heat to low and let cook until the bottom is all light golden. 
  5. Turn the heat off and flip the crepe over for 2 minutes before removing from the pan. Repeat this process for the remaining batter.

WHIP THE CREAM

  1. Combine both ingredients in a stand mixer with a whisk attachment. 
  2. Whisk on medium high until holds strong. Let rest in the fridge until ready to use.

GARNISH AND PLATING

  1. Using a zester, zest one orange and set the zest aside. Peel and segment the orange so you have nice wedge pieces. 
  2. Toast Pecans in a 300°F oven until lightly toasted and pick the mint leaves off the stem.
  3. Fold the crepes into triangles and lay 3 on each plate. Arrange all the garnishes on top of the crepes, finish it off with a big dollop of whipped cream and a generous drizzle of maple syrup. Enjoy!

 

 

Sweet Beet & Ginger Cocktail

Complex notes of TEALEAVES' Organic Ashwagandha Beetroot Boost Powder, brilliant beet juice, with bright lime highlights. A kick of ginger for a balance of sweet and spice.

 

SERVINGS: 1 Cocktail

KEYWORDS: Cocktail, Beet, Ginger, Lime

  • PREP TIME: 10 mins
  • COOK TIME: 0 mins
  • TOTAL TIME: 10 mins
 
INGREDIENTS 

COCKTAIL

  • 1 ½ oz Tofino Distillery Hibiscus Gin
  • ¾ oz Maraschino Cherry Liquor
  • ¾ oz Fresh Squeezed Lime Juice 
  • ½ oz Beet & Ginger Simple Syrup
  • Garnish with Aromatic Bitters

BEET & GINGER SIMPLE SYRUP

BEETROOT RIMMER

 
INSTRUCTIONS 

COCKTAIL

  1. Shake with ice, and serve on ice.

BEET & GINGER SIMPLE SYRUP

  1. Mix all together, bring to a boil and strain. 
  2.  Let cool before using it in a cocktail.

BEETROOT RIMMER

  1. Rub a lime around the rim of your glass and dip into the mixed beetroot rimmer.

 

 

Wild Dandelion & Cocoa Semifreddo

Notes from Chef Michelle Matheson, Pastry Chef at The Wickaninnish Inn:

This dessert we have come up with for “In Good Taste” displays diversity with almost all of our ingredients. The chocolate we used is from a local chocolatier located in Victoria, British Columbia. Sirene, founded in 2013 by Taylor Kennedy, after 18 years at the National Geographic Society, has several different types of chocolate for all chocolate lovers (bitter & sweet!) Our dandelions were picked here, in Tofino, don’t worry – we left TONS for the bees! We make our own butter at the Inn, so I have used that for the sable cookie as well. When making a menu, for me, it’s all about the season we are in and the ingredients we can source locally. We are so fortunate to have a local non profit organization called Tofino Ucluelet Culinary Guild(TUCG) to help source those ingredients for us from farmers all across Vancouver Island. During the spring & summer months, we get an abundance of fresh fruits and vegetables, which we then incorporate in any way we can on our menus. We love featuring local farmers and producers on our menus, all year round.

SERVINGS: 1 Serving

KEYWORDS:

  • PREP TIME: 45 mins
  • COOK TIME: 0 mins
  • TOTAL TIME: 45 mins
INGREDIENTS 

CHOCOLATE SEMIFREDDO

DANDELION SPONGE

  • 50 g Sugar
  • 1 Egg
  • 1 Egg White
  • 20 g Flour
  • 4 g Salt
  • 10 g Dandelion greens

CHOCOLATE SABLE

WILD DANDELION & COCOA ITALIAN MERINGUE

  • 82 g Sugar
  • 20 g Water
  • 110 g Egg White
INSTRUCTIONS 

CHOCOLATE SEMIFREDDO

  1. Melt Chocolate, set aside to cool.
  2. Whisk eggs and yolks over bain marie until light and thick. Fold together yolks and chocolate. Fold into whipped cream.
  3. Pipe into desired mold, freeze overnight.

DANDELION SPONGE

  1. Place all ingredients in vita-prep or blender and blitz until smooth.
  2. Pour into siphon gun and charge twice. (letting sit overnight is ideal)
  3. Fill any plastic container 1/4 full with iSi sponge and microwave 2 minutes.
  4. Flip over immediately out of the microwave, and tear up into pieces for plating.

CHOCOLATE SABLE

  1. Cream butter and icing sugar together. Slowly add yolks. Add dry ingredients.
  2. Cook a chunk and agitate during the cooking process to make a crumble that resembles soil.
  3. Freeze what you don’t use.

WILD DANDELION & COCOA ITALIAN MERINGUE

  1. Cook the sugar & water to 115*C
  2. Start whipping the egg white in a mixer with a whisk attachment when the sugar mixture gets to 115*C
  3. Add the sugar mixture to the whipping egg white when it reaches 118*C
  4. Continue whipping the mixture until it is cool to the touch.
  5. Fold 10g of the Wild Dandelion & Cocoa Botanical Tea Powder into the finished meringue, pipe into desired shape and dehydrate.




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