While at the Aspen Food & Wine Classic, I visited with Ted Allen of CHOPPED, who was part of a panel on the art of ice tea and food pairings. Guests were treated to delicious food pairings with refreshing, non-alchoholic, tea cocktails, provided by Pure Leaf and signed cookbook by Ted Allen himself!
(All photos, courtesy, Patti Neumann, CITYPEEK, LLC)
I enjoyed getting hydrated with a couple standouts and food pairings.
Grilled Paonia peach, midnight blue cheese and basil on brioche
--Paired with Blueberry Basil Peach Iced Tea
Strawberry and sweet tea gelee on buttery sable
--Paired with Strawberry Black Peppercorn Peach Tea
Sweet tea glazed Heritage pork belly on cheddar biscuit with pickled onion and tomato aioli--Paired with: Asian Spicy Cucumber Honey Green Tea
I share with you the recipe to two of my favorites from the luncheon:
PEACH BLUEBERRY-BASIL ICED TEA
2 servings Prep Time: 5 minutes
1/4 cup blueberries
5 large fresh basil leaves
1 bottle Pure Leaf ™ Not Too Sweet Peach Tea
Crush blueberries and basil with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional blueberries and basil.
For a pitcher, simply double the recipe.
For a cocktail version, simply add 1/4 cup light rum.
Minted Melon Iced Honey Green Tea
2 servings
Prep Time: 5 minutes
6 chunks honeydew melon, about 1-1/2 inches square
15 large fresh mint leaves
1 bottle Pure Leaf ™ Not Too Sweet Honey Green Tea
Crush honeydew and mint with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Honey Green Tea. Strain and serve over ice. Garnish, if desired, with additional honeydew and mint sprigs.
For a pitcher, simply double the recipe.
For a cocktail version, simply add 1/4 cup vodka.
Cheers Pure Leaf and thanks, Ted! Keep smiling!
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