Sip and Savor: Romantic Recipes Made with Tea

Plan a tea-inspired dinner with four recipes: Earl Grey lavender poached salmon, chai chocolate fondue, green tea and basil sorbet, and jasmine tea risotto. Choose the dishes that suit your occasion and your guests' preferences.

Earl Grey Lavender Poached Salmon

Ingredients

• 2 salmon fillets
• 2 cups water
• 2 Earl Grey tea bags
• 1 tablespoon dried culinary lavender buds
• 1 tablespoon honey
• Salt and pepper, to taste
• Lemon wedges, optional garnish

Instructions

1. Preheat your oven to 350°F (175°C). Prepare the Earl Grey tea in the 2 cups water according to its brewing directions, adding the culinary lavender to the infusion.

2. Remove the tea bags and strain out the lavender. Stir in the honey until dissolved and season with salt and pepper.

3. Place the salmon in a shallow oven-safe baking dish and pour the tea mixture over it.

4. Cover with foil and cook for approximately 15–20 minutes. Cooking time varies with fillet thickness and starting temperature; use a food thermometer and authoritative fish-cooking guidance to check doneness rather than relying on time or flaking alone.

5. Serve with a lemon wedge if desired.

Chai-Spiced Chocolate Fondue

Ingredients

• 8 ounces milk or dark chocolate, chopped
• 1 cup heavy cream
• 2 chai tea bags
• Assorted dippers, such as washed strawberries, banana slices, marshmallows, or cake cubes

Instructions

1. Heat the cream in a small saucepan until it begins to simmer, then remove from the heat.

2. Add the chai tea bags and steep for 5–7 minutes.

3. Remove the bags and gently reheat the infused cream until it begins to simmer.

4. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over it and leave for one minute.

5. Stir until the chocolate is melted and the mixture is smooth.

6. Transfer to suitable fondue equipment or a heatproof serving bowl. Follow the equipment's directions if keeping the fondue warm.

7. Serve with your chosen dippers.

Green Tea and Basil Sorbet

Ingredients

• 2 cups water
• 2 green tea bags
• 1 cup granulated sugar
• 1/2 cup washed fresh basil leaves, chopped
• 2 tablespoons fresh lemon juice

Instructions

1. Prepare the green tea in the 2 cups water, following its recommended water temperature and steeping time rather than automatically using boiling water.

2. Remove the tea bags and stir in the sugar until dissolved.

3. Add the basil and let it infuse for 10–15 minutes.

4. Strain out the basil, allow the liquid to cool, and stir in the lemon juice. Refrigerate until chilled.

5. Churn in an ice cream maker according to the manufacturer's directions.

6. Transfer to a freezer-safe airtight container and freeze until firm, approximately 2–3 hours or as needed.

7. Serve in small scoops.

Jasmine Tea-Infused Risotto

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1/2 cup dry white wine
• 2 jasmine tea bags
• 1/2 cup hot water for brewing
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Prepare the jasmine tea in the 1/2 cup water according to its brewing directions. Remove the bags and keep the brewed tea warm.

2. Heat the butter in a large pan over medium heat. Add the onion and cook until translucent.

3. Add the rice and stir for 1–2 minutes.

4. Add the white wine and cook, stirring, until mostly absorbed.

5. Add the prepared jasmine tea and stir until mostly absorbed.

6. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more.

7. Continue until the rice is tender and the risotto is creamy, approximately 18–20 minutes. Use the broth as needed to reach the desired consistency.

8. Stir in the Parmesan, season with salt and pepper, and serve immediately.

Choose tea for your meal

Explore Beach House Teas for flavors to serve alongside your meal. These recipes specify tea bags; if substituting loose-leaf tea, establish a suitable measured quantity and strain the leaves from the infusion.

Use only food-grade ingredients intended for culinary use, including lavender. Check ingredient labels when accommodating dietary needs. The risotto includes wine; do not describe it as alcohol-free simply because it is cooked.