Olive Oil Apple Cake - Rishi Tea & Botanicals Giveaway

This Olive Oil Apple Cake pairs soooo beautifully with tea that I chose to include the recipe in this post along with my Rishi Tea & Botanicals review and giveaway. It is an easy cake, but special care must be taken when mixing in the olive oil. Be sure to add it in a slow, steady stream, fully incorporating it as you go. And do use a nice fruity extra virgin olive oil.

As you know, I drink a great deal of tea, so I think it's really important that it be organic. Though I still at times drink black teas that are not, I try to drink mostly organic. Very few places near me carry organic loose leaf black teas, so an online search a few years ago led me to Rishi Tea & Botanicals, based in Milwaukee, Wisconsin.

If you prefer tea bags, you'll be glad to know they added tea bags to their line in 2013. Be sure to visit the Rishi Tea FAQ page to learn all about their tea bag materials. I found it fascinating, and I don't even use tea bags! But if I did, these would make the cut with me.

This little pot (13.5 fluid ounces/400 ml) with its stainless steel strainer lid is perfect for those tea drinkers who like to do multiple infusions of the tea leaves.

The tea I'm drinking today is Rishi Tea & Botanicals Organic Earl Grey Supreme, top grades of Yunnan Dian Hong black tea with real first-press bergamot oil from fruit grown in Calabria, Italy. After experimenting with different amounts, times and temperatures, I concluded that for a standard 12-ounce mug (which actually holds 10 ounces of liquid), or a little pot for two standard teacups, I'd go with:

Tea 2 teaspoons/4 grams, Water 10 fluid ounces/296 ml, Temperature 200F/93C, Time 5 minutes. That made a cup of tea with a good balance between the tea and the bergamot. A greater quantity of tea leaves, higher temperature or longer time resulted in a much stronger bergamot flavor, and that might be your preference. You always need to experiment with a new tea to get it exactly right for you, and then just make it that way every time.

I hope you'll try both the tea and the cake and enter the giveaway below. One very happy tea drinker (or tea gifter!) is going to win a $100 gift certificate redeemable in the Rishi Tea online tea shop. What is your favorite type of tea: loose, bags, black, green, white, matcha, etc? Rishi calls their herbal tisanes "botanical."

If you win the drawing, what kind of teas will you order?

Olive Oil Apple Cake

(Makes one 8.5-inch/10-cup Bundt cake)

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour

1 tablespoon non-GMO baking powder
1 teaspoon cardamom
1/2 teaspoon salt
1 1/2 cups (10.5 ounces/298 grams) sugar
4 large eggs, room temperature
Finely grated zest of one medium orange
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup (6 fluid ounces/177 ml or 5.625 ounces/160 grams) extra virgin olive oil

1 pound (16 ounces/454 grams) apples (Pink Lady or Granny Smith are good), peeled and cut into 1/3-inch dice

1 Butter well and flour an 8.5-inch/10-cup Kugelhopf pan (the same one I use for my Babka recipe) or Bundt pan. Preheat oven to 350F/180C/Gas4.

Note: I also like to bake it in this 9x4x4-inch Pullman loaf pan, which also holds 10 cups. It is my very favorite bread and loaf cake pan--I have two!

2 In 1.5-quart bowl, combine flour, baking powder, cardamom, mace or nutmeg, and salt. With electric hand mixer on low speed, whisk the dry ingredients together for 1 minute to "sift."

3 In 2.5-quart bowl, combine sugar, eggs, orange zest and extracts. With electric mixer on medium speed, beat for 2 minutes until light and fluffy.

4 With mixer running on medium speed, gradually pour the olive oil in a thin stream into the egg mixture, so that it is completely incorporated. This should take 4 to 5 minutes; don't rush it.

5 Remove about 1/4 cup of the flour mixture and fold the remainder into the egg mixture. Toss the apples with the 1/4 cup of flour, then fold them and any loose flour into the batter.

6 Scrape batter into prepared pan, smooth the top, then drop the pan a few times from a height of just a few inches to settle the batter. Bake for about 55 to 60 minutes, until it passes "the toothpick test." Cool in pan on wire rack for 10 to 15 minutes, then turn cake out of pan and continue cooling on wire rack for 2 hours. Before serving, you might give it a dusting of powdered sugar. And a little whipped cream is never a bad idea!

Tea Making Tips

The mistake many people make with tea is following the old "rule" of one teaspoon per cup plus one for the pot. All black teas are not alike. Higher grades of tea generally have larger leaves, so a teaspoon of them will weigh a lot less than a teaspoon of small leaves. Of course, not everyone weighs their tea. What to do?

When making a new tea, I will weigh out 3 grams of tea leaves (and see what that measures) or you can just measure 2 level teaspoons or a gently rounded 1/2 tablespoon per 8 ounces of boiling water (unless a lower temperature is recommended) and steep for 5 minutes. 

Then I taste it and decide whether I should adjust the amount of tea either up or down or adjust the steeping time up or down by a minute. After a time or two, you will have it fine-tuned for that particular tea and can make it just the way you like it every time (without getting the scales out -- I'm not that obsessive!).

It's also helpful to have an electric tea kettle that heats to a variety of temperatures.

Rishi Tea & Botanicals Giveaway

Rishi Tea will send winner: $100 gift certificate redeemable in the Rishi Tea online tea shop.

This giveaway is open to Canadian and US residents, including Alaska, Hawaii, AA, AP, APO, AS, FM, GU, MH, MP, PW, PR, VI (Sorry, international friends!) 18 years of age or older. Leave a comment below (one entry per person). Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday May 29.

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday May 30. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday June 2, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline). 

Disclosure: Rishi Tea provided product for review purposes and for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean 

Earl Grey Eggnog - A Delightful Twist on the Classic

Earl Grey Eggnog? Usually I'm a purist when it comes to eggnog (refuse to even try additions like pumpkin or chocolate), but this week I thought I'd shake things up a bit and combine two of my favorite beverages, tea and eggnog.

I’m a firm believer that people who say they don’t like eggnog have just never had good eggnog. Eggnog without eggs doesn’t count (unless you’re vegan or allergic to eggs, of course).

And eggnog with raw eggs just isn’t happening around here. Besides the concerns about salmonella, there is the fact that the taste and texture aren’t quite as good (IMHO) as in an eggnog made with a cooked base.

If you’re not interested in messing with the classics, try my usual Classic Eggnog. But I was feeling wild and crazy this week and thought I’d throw one of my favorite teas into the pot and see what happened.

With just 1 teaspoon of sugar per 1/2-cup serving, it has far less sugar than is typical; but you won't miss it, I promise. And I use just enough brandy for great flavor, about 1/2 teaspoon per 1/2-cup serving; but you can leave it out altogether if you like.

Are you an eggnog fan? If not, maybe this is the year to try it my way! Or at least try Eggnog Ice Cream!

Don't forget to Pin it!

Earl Grey Eggnog

(Makes about 2 quarts, sixteen 1/2-cup servings)

2 3/8 cups (19 fluid ounces/562 ml) hot milk
2 tablespoons loose leaf Earl Grey tea or 6 Earl Grey tea bags
6 large egg yolks (Make a batch of meringues with the whites!)

1/3 cup sugar
1/4 teaspoon salt
2 cups (16 fluid ounces/473 ml) cold milk
3 tablespoons (1.5 fluid ounces/45 ml) to 1/2 cup or more brandy or rum, optional
2 teaspoons vanilla extract
1 teaspoon freshly grated nutmeg plus more for garnish
1 cup (8 fluid ounces/237 ml) heavy whipping cream

1 At least 9, or up to 24, hours before serving time: In 1-quart saucepan, stir the tea into the hot milk, cover and steep for 10 minutes; strain the tea. In bottom pan of double boiler, heat an inch of water to a gentle simmer. In top pan of double boiler, whisk together egg yolks, sugar and salt until well blended.

2 Gradually whisk in the tea-infused warm milk and cook over hot but not boiling water, stirring constantly, until mixture begins to thicken slightly and registers between 160F/71C and 170F/76C (but do not boil) on an instant-read thermometer.* Just pull a tall stool up to the stove like I do 'cause it's gonna take a while, perhaps 10 minutes.

* I have the Thermapen Mk4 now, but I used to have the Classic Super-Fast Thermapen and it’s fabulous as well. You don’t want the eggs to curdle on you while you’re messing about with a slow thermometer!

3 Stir in the cold milk. Strain custard into a 2-quart bowl; stir in brandy* or rum, vanilla and nutmeg. Cover and refrigerate until well chilled, at least 8 hours.

* Actually, you could leave out the alcohol and let each person add his own favorite tipple or have it alcohol-free. I just use 3 tablespoons of brandy as a flavoring.

4 To serve: Whip cream just until soft peaks form. With wire whisk, gently fold whipped cream into custard. Pour eggnog into chilled 2- or 2.5-quart punch bowl or pitcher; sprinkle with nutmeg.

Disclosure: Some posts contain links to my affiliate accounts at ThermoWorks and Amazon. If you purchase something through one of my links, I receive a small commission, at no cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop!

Cold-Brew Coffee Concentrate

Cold-brew coffee concentrate is something I first heard of decades ago from a doctor I knew who was a coffee aficionado. He was very particular about his coffee and didn't have time to make it properly for himself during the workday and didn't believe that anyone else could. 

So he made coffee concentrate at home and kept a bottle in his office refrigerator. With it he could have a cup of excellent coffee in no more time than it took to heat the water. 

I'm not a coffee drinker, but I can enjoy a cup or two on those occasions when I make it for guests who are. And I use it in cooking and baking. Since regular coffee does terrible things to me (though the caffeine in tea does not bother me at all), I always use decaffeinated (organic, fair trade) coffee. 

My preferred brewing methods are pourover and French press. If, like me, you find making pourover or French press coffee for a crowd a bit of a pain, you'll love using cold-brew coffee concentrate. 

If you have an iced coffee habit, it could quickly break the budget; but not if you make your own fancy iced coffee drinks at home. With your own stash of coffee concentrate, your favorite add-ins and plenty of ice, you'll save a lot of money. 

To make this amount of cold-brew coffee concentrate, you'll need some version of the following: 4-cup glass measure, 2-cup glass measure, strainer, pint jar, stainless steel filter (or unbleached paper filters) and filter holder (dripper).

Just see what you have in your kitchen that will work. I just happen to have the stainless steel filter because someone gave it to me. I imagine you could put an unbleached paper filter or piece of cheesecloth in a large strainer and set it over a bowl. 

I'll leave it to you to decide how much concentrate to use for various purposes, but I think one part concentrate to three parts hot water makes a great cup of coffee.

Of course, tea drinker that I am, most of my coffee concentrate will be going into things like Brownies, Brownie Bites and Coffee Chocolate Gelato. Do you like coffee? Hot or iced? 

  

Cold-Brew Coffee Concentrate

(Makes about 16 fluid ounces/473 ml )

4 ounces (113 grams/about 1 1/4 cups) medium-grind coffee

2 1/2 cups (20 fluid ounces/591 ml) cold water

1 In a 4-cup glass measure or pitcher, stir together coffee and water; cover. Let stand at room temperature for 18 hours. 

2 Strain into a 2-cup glass measure. 

3 Put a stainless steel filter, or a wet paper filter in a filter holder (dripper) or large strainer, over a pint jar or another 2-cup glass measure. Pour in the strained coffee. When dripping stops, remove filter, put a lid on the jar and store it in the refrigerator for up to 2 weeks.

Don't forget to Pin it!

Disclosure: Some posts contain links to my affiliate account at Amazon. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon!
                                                                          

French Press Coffee and Equipment Review - Bodum Columbia French Press

Coffee will never replace tea in my affections. Coffee is more of an acquaintance I enjoy seeing from time to time, while tea is my constant companion. Never one to grab a quick cup of coffee or drink it bleary-eyed in the morning, I do enjoy a well-made cup of coffee as the perfect complement to certain things.

Like chocolate. Or beignets, which have been on my mind a lot lately. (I'll post my recipe another day.) I remember well the first time I had beignets and cafe au lait in New Orleans. It was several years ago, but I can still smell and taste that classic combination.

Growing up in an English home, my mother was a tea drinker until she met my coffee-drinking Southern-born father (and married him 16 days later!). Of course, she continued to prefer tea but drank coffee in the morning since she was obliged to make it anyway. She learned her coffee-making technique from him just as he had learned it from his parents. 

This will likely come as a shock to you, but it was boiled coffee! Also known as cowboy coffee. Sounds terrible (and probably is most of the time), but can be very good if done properly. And, of course, my mother made it properly.

But I always figured I'd botch the cowboy coffee, so I decided I'd go with the manual filter method and got a 1-litre thermal carafe and a Melitta filter. I've been using that for years on those occasions when I make coffee. 

Then a friend, who once worked as a barista and is a true coffee aficionado, told me she thinks French press coffee is the best. She has the Bodum Chambord glass model and loves it, but I can be a bit of a hazard so I was happy that the model sent to me for review was all stainless steel. 

It is the Bodum Columbia cafetiere/French press. The Columbia comes in three sizes: 17-ounce, 34-ounce and 51-ounce. Mine is the 17-ounce, which is going to be perfect for my dear sister-in-law's morning coffee when she comes to visit. I've only used it a few times so far, but I like it so well I'm thinking of getting the 51-ounce as well. It's so easy to use, and the coffee is perfect. 

Its gorgeous rounded shape suits my traditional style more than the more modern-looking cylindrical shape of some of the other Bodum press pots. Of course, it is cylindrical inside so that the press can work. The double-walled construction helps keep the coffee hot longer. Both the pot and the lid/plunger are dishwasher-safe, though I just wash them by hand.

French Press Coffee

(Makes two 8-ounce cups or three 5-ounce cups)

1 Remove lid/press from pot. Measure 1/4 to 1/3 cup coarsely ground coffee into pot.

2 Heat 16 ounces of water in tea kettle. When almost to a boil, pour into pot; give it a stir. Set the lid/press just loosely on the pot. Let stand for 4 minutes.

3 Place the lid/press properly on the pot. Slowly press the plunger.

What is your favorite method for making coffee? And decaf or regular? Strong or weak? Black or ... ?

Eggnog and Equipment Review - Splash-Proof Super-Fast Thermapen

Eggnog gets a bad rap. If you think you don't like it, keep reading. You've probably only ever had the store-bought kind, and it can never be the best and is usually much worse! And if you like the store-bought, you're going to love homemade.

Often associated with the winter holidays, eggnog was just a winter drink in our family. We usually had it whenever my English grandmother came for a winter visit. My mother always made two batches--one with, and one without, alcohol. Eggnog is the classic winter drink that makes any winter day feel like a party! 

Lots of people have no qualms about raw eggs, but I do. So I make my eggnog with a cooked custard base. Though I avoid buying eggs from battery-cage operations and always buy the best organic, free-range (pastured and local, if possible) eggs available, I'm just not willing to take a chance with salmonella. Besides, I think the cooked custard makes for an all-around better eggnog. And I always check the temperature.

Thermapen colors | Photo courtesy of ThermoWorks

Thermapen has been on my wish list for years. I've been making do with a vastly inferior thermometer; but since becoming "a woman of a certain age," it's just too hard to read, besides being far too slow. So when the Utah (US)-based company behind the English-made Thermapen sent me a shiny red Splash-Proof Super-Fast Thermapen Instant Read Thermometer for review, I was thrilled. The large, easy-to-read digital readout (Fahrenheit or Celsius) is just one of many advantages of the Thermapen. I don't have to stick my head in the pan to read it! I like the fact that it has auto on/off--no buttons. With a 1,500-hour battery life, I may never need to replace the battery.

(12/19/15 Update: That model has now been replaced by the Thermapen Mk4, the same great thermometer with a few added benefits!)

And the Thermapen is faster and more accurate than any other cooking thermometer. With speedy 3-second readings, my custard won't curdle while I'm trying to get a reading! I like the fact that it's water-resistent because I can get a little splashy in the kitchen! But I use it for a lot of things besides custard. It's the best way to tell if meat is done to your liking, if bread is thoroughly baked, if oil is hot enough for deep frying. Grilling and barbecue enthusiasts swear by it. Besides, using it just makes you feel like a better cook! 

ThermoWorks makes another product (at a lower price point) that also gets rave reviews from cooks: ChefAlarm by ThermoWorks. I haven't tried it yet, but I'm intrigued by the combination thermometer/timer. 

I hope you'll give my recipe a try and let me know how you liked it!

  If you like it, please Pin it and share it!

Classic Eggnog

(Makes about 2 quarts, sixteen 1/2-cup servings)

6 large egg yolks (Make a batch of meringues with the whites!)
1/3 cup sugar
1/4 teaspoon salt
2 cups hot milk (I use organic milk, cream, and eggs)
2 cups cold milk
3 tablespoons to 1/2 cup or more brandy or rum, optional
2 teaspoons vanilla extract
1 teaspoon grated nutmeg plus more for garnish
1 cup whipping cream

1 At least nine, or up to 24, hours before serving time: In bottom pan of double boiler, heat an inch of water to a gentle simmer. In top pan of double boiler, whisk together egg yolks, sugar and salt until well blended.

2 Gradually whisk in hot milk and cook over hot but not boiling water, stirring constantly, until mixture thickens and registers between 160 and 170 degrees (but do not boil). Just pull a tall stool up to the stove like I do 'cause it's gonna take a while, perhaps 10 minutes.

3 Stir in cold milk. Strain custard into a two-quart bowl; stir in brandy* or rum, vanilla and nutmeg. Cover and refrigerate until well chilled, at least 8 hours.

*Actually, you could leave out the alcohol and let each person add his own favorite tipple or have it alcohol-free. I just use 3 tablespoons of brandy as a flavoring.

4 To serve: Whip cream until soft peaks form. With wire whisk, gently fold whipped cream into custard. Pour eggnog into chilled 2- or 2 1/2-quart punch bowl or pitcher; sprinkle with nutmeg.

Jean

Eggnog - A Cup of Classic Comfort

Eggnog, often associated with the winter holidays, was just a winter drink in our family. We usually had it when my English grand- mother came for a visit. My mother always made two batches--one with, and one without, alcohol. So, tell me, are you an eggnog fan or not? It seems to be one of those "love it or hate it" things (and don't tell me you don't like it, if all you've ever had is the store-bought kind). And do you, like me, insist that it have a cooked custard base? Or do you not worry about little things like raw eggs and salmonella? (You should avoid raw eggs if you are pregnant, elderly, very young or have an impaired immune system.)

With the eggnog, my mother always served fruitcake and shortbread. I love a good fruitcake (if not homemade, then DeLuxe Fruitcake from Collin Street Bakery), but prefer it with tea. To me, eggnog (recipe below) calls for shortbread.

When Walkers Shortbread offered to send me a box of products to try, I welcomed the opportunity. As you know, I'm only ever interested in reviewing high quality products or equipment that I would actually have on my table or in my kitchen. Though I hadn't yet tried any of the other sweet or savory biscuits from Walkers, I grew up eating Walkers shortbread. It was the standard for shortbread in my family, the only highly regarded store-bought baked good in a family of excellent bakers.

Every different shortbread I or my mother (and probably her mother as well) made was compared to Walkers. And when you look at the list of ingredients, you can see how it can be compared to homemade. It contains only four ingredients: wheat flour, butter, sugar and salt. No long list of unpronounceable things that have no business in our food!

The shortbread comes in several shapes (I like the fingers). Walkers has other biscuits (cookies), such as White Chocolate & Raspberry, Belgian Chocolate Chunk, Oat & Heather Honey (all delicious) and also savory biscuits for cheese. They even have an organic line now, Duchy Originals, which I would love to try, but it's not available outside the UK at this time.

Eggnog

(Makes about 2 quarts)

6 large egg yolks (Make a batch of meringues with the whites!)
1/3 cup sugar
1/4 teaspoon salt
2 cups hot milk
2 cups cold milk
1/2 cup or more brandy or rum, optional (I just use 3 tablespoons of cognac as a flavoring)
2 teaspoons vanilla extract
1 teaspoon grated nutmeg plus more for garnish
1 cup whipping cream

1 At least nine, or up to 24, hours before serving time: In bottom pan of double boiler, heat an inch of water to a gentle simmer. In top pan of double boiler, whisk together egg yolks, sugar and salt until well blended.

2 Gradually whisk in hot milk and cook over hot but not boiling water, stirring constantly, until mixture thickens and registers between 160 and 170 degrees (but do not boil). Just pull a tall stool up to the stove like I do 'cause it's gonna take a while, about 15 to 20 minutes.

3 Stir in cold milk. Strain custard into a two-quart bowl; stir in brandy* or rum, vanilla and nutmeg. Cover and refrigerate until well chilled, at least 8 hours.

*Actually, you could leave out the alcohol and let each person add his own favorite tipple or have it alcohol-free.

4 To serve: Whip cream until soft peaks form. With wire whisk, gently fold whipped cream into custard. Pour eggnog into chilled 2- or 2 1/2-quart punch bowl or pitcher; sprinkle with nutmeg.

Note: You might also like Hazelnut Shortbread and A Proper Cup of Tea.

Equipment Review - Zojirushi CV-DYC40 Water Boiler and Warmer

When I have a tea party for 12, I start with a 10-cup pot of black tea and a 6-cup pot of an herbal tisane or decaffeinated green tea. Right away, the pots are empty. I have the loose tea for subsequent pots measured out and the kettles back on the hob. It can get quite hectic keeping up with the tea-making whilst replenishing the plates of sandwiches, scones and pastries. So when Zojirushi offered to send me their Zojirushi CV-DYC40 Super VE 4-Liter Vacuum Electric Dispensing Pot, I said "Oh, yes, please!"

With its large 4-liter capacity, the Zojirushi water boiler and warmer comes in handy at tea parties of any size. I make my first pots of tea using my two teakettles, and then make subsequent pots from the Zojirushi. No constantly monitoring the stove and all that bother, which is especially a problem when I'm having a tea party in the garden. This particular model has the added convenience of optional battery-powered dispensing, so I could actually unplug it and take it out to the garden for table-side tea-making.

What the "VE Hybrid" means is that it has an energy-saving vacuum insulation, as well as electric, keep-warm system. An electronic feature I really appreciate--because I can be a bit of a hazard--is the "unlock" button you must press before the "dispense" button will work. And 10 seconds after dispensing, the "unlock" light turns off and the automatic dispense lock is activated. So even if I accidentally press the "dispense" button, hot water won't be dispensed.

There are multiple temperature settings: 175, 195, and 208 degrees F; re-boiling at 212 degrees F. It only takes about 35 minutes for the maximum amount of water to come to the boil, and you can refill at any point so you never run out. (That's what the pitcher in the photo is for, filling and refilling.) The control panel displays the actual water temperature at all times. At 8 3/8 x 11 x 13 13/16-inches high, it doesn't take up much more room on the counter than a two-slice toaster and fits easily beneath upper cabinets.

I won't go into all the features, but will finish by saying the Zojirushi has many other applications besides tea parties. When I worked in offices, people were constantly boiling water for tea, hot chocolate, soups and noodles. This wonderful invention would have been a real time-saver. And, of course, coffee drinkers can use it for their French press coffee.

(This photo shows the teapot sitting on the counter beneath the spout, but I actually held the teapot directly under the spout to fill. Couldn't hold the camera and the teapot and press the "dispense" button all at the same time!)

If you have one of these, or something similar, do leave a comment telling me what you think. If you like tea, leave a comment telling me what kind you like. If you have a question ... You get the idea--I just enjoy reading your comments!