I actually have a couple of tea subscription box reviews coming up shortly, and by shortly I mean within the next month or so, with some exciting blends that I can't wait to share with you. But today I'll be sharing not only my own recipe, but a whole menu of recipes that feature TEA as an ingredient! Yup, I pulled the rest of the Progressive Eats bloggers right into my ingredient of the moment when I volunteered to host this month.
But hey, simple doesn't negate delicious. I've been enjoying a decaffeinated black tea with vanilla lately, and knew it would lend itself well to food. I used tea bags and water as the liquid in this rice pilaf, where normally I'd probably use stock or broth. And while it didn't really taste like tea, it did add some lovely and complex flavors to the final dish.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features recipes that have one special ingredient in common - TEA! We had a lot of fun creating them, and hope you'll enjoy trying them, too (and I'm hosting this month right here at All Roads Lead to the Kitchen). Our menu includes everything from beverages to bread, an entree to sides, and of course some desserts so we can finish on a sweet note.
If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
TEA Party (recipes featuring tea)
- Earl Grey Dinner Rolls by The Redhead Baker
- Tea Smoked Duck (Gluten Free) by The Heritage Cook
- Southern Sweet Tea Roasted Corn by Pastry Chef Online
- Vanilla Black Tea Rice Pilaf by All Roads Lead to the Kitchen
- Chai-infused Madeleines by Mother Would Know
- Glazed Lemon Tea Scones by That Skinny Chick Can Bake
- Strawberry Blueberry Hibiscus Crumble by The Wimpy Vegetarian