Tonawanda News —
Plus as the recipe is based off Moroccan mint tea, it just seems a little more ... exotic ... even if you picked the mint right out of your Western New York garden.
1/2 tablespoon loose matcha green tea
4 cups boiling water
1/4 cup honey (or to taste)
1 cup fresh mint leaves, loosely packed
4 small stalks lemongrass, for garnish
Pour the loose tea and boiling water into a 1- to 11/2-quart teapot and steep the tea for two minutes. Stir in honey to taste, followed by the mint leaves, and steep for three to four minutes longer. At this point, you can either serve the tea hot in small heatproof glasses or chill it for a few hours. Serve it garnished with a stalk of lemongrass. (Jill’s note: This is optional. I had a hard time finding lemongrass.)
— Jill Keppeler
“If I could fly, I’d be back at Castle Black eating a pork pie.” — “A Clash of Kings”
There were a lot of savory pies included in the cookbook, yet surprisingly few sweet ones. I honestly picked this one because I wanted an excuse to use up some dried figs I had in the cupboard instead of the dates called for in the recipe. I imagine any dried fruit would work in its spot.
Again, a surprisingly easy recipe — if you use a pre-packaged pie crust — that seems easily adaptable to include other ingredients. It seemed a little heavy on the sweet flavors for it being a savory dish, but the honey and fruit work well with the pork.
1 1/2 pounds ground pork
1/2 teaspoon salt
4 egg yolks
2 teaspoons ground ginger
1/4 teaspoon ground black pepper
1/3 cup honey
1/2 cup dried currants
1/2 cup chopped dates
double pie crust for 9-inch pie (homemade or store-bought works fine)
Preheat oven to 375.
Brown the pork in a skillet over medium heat. Let cool slightly, and mix well with the salt, egg yolks, spices, honey and fruits. (The filling should be very moist). Place the mixture in the pie shell and add the lid. Fold the top dough under the edge of the bottom crust and pinch the edges shut. Cut decorative steam holes in the top of the pastry, and bake for 45 minutes to 1 hour, or until golden brown.
— Danielle Haynes
Contact Sunday Lifestyle editor Danielle Haynes at 693-1000, ext. 4116, or follow her on Twitter @DanielleHaynes1. Contact Tonawanda News reporter Jill Keppeler at 693-1000, ext. 4303.
Contact Sunday Lifestyle editor Danielle Haynes at 693-1000, ext. 4116 or follow her on Twitter @DanielleHaynes1. Contact Tonawanda News reporter Jill Keppeler at 693-1000, ext. 4303.