tea

Little Fish Coffee in Hanapepe, Kauai

Dining Outside the Home: Little Fish Coffee in Hanapepe, Kauai. Slurp on a smoothie that lives up to its name with shots of espresso, iced milk, and creamy caramel. It’s not called the “Jitterbug” for nothing. Little Fish Coffee understands what it means to be as happy as a fish. Their menu offers a variety of super-healthy açaí bowls, bagel and grilled sammies, plus delicious pastries. On a garden isle, it only makes sense to use local, Kauai-grown ingredients. The fair-trade organic coffees are great for sipping or on-the-go. Either way, prepare to be a happy little goldfish.

Lilac, Sugar, Sugar

What’s Cooking in Gail’s Kitchen? Equal Measures: Lilac, Sugar, Sugar! Here’s a way to capture the essence of an early Spring morning. By infusing lilacs into ordinary table sugar, any bakery item or tea beverage can be transformed into an European delight. The unique floral flavor of lilacs is amazing paired with lemon citrus or wild berries. Think scones, muffins, cookies, and ice cream. Or what about an aromatic herbal infusion to iced tea? I like mine fizzy with lemonade and sparkling water. How refreshing! In any event, the possibilities are endless. The next time the lilac blossoms come around, get picking. Your taste buds will thank you.

LILAC, SUGAR, SUGAR

Ingredients:

2/3 cup sugar

1/2 cup lilac petals

Instructions:

Rinse lilac flowers under running water. Let dry. Remove blossoms from stem with scissors. Discard stems. Alternate layers of sugar and lilac petals in a jar. Close lid. Place the jar in a dry dark cabinet. Every day, gently shake the jar to mix the sugar and break up any clumps. After one week, sift the sugar to separate the dried petals from the flavored sugar. Crush the petals or discard them. Spread the lilac sugar on a parchment paper-lined baking sheet to dry one week longer. Transfer lilac sugar to an airtight container for storage.

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Green Tea Berry Cobbler! Now you can drink your tea and eat it too. Presenting a unique twist on an old favorite. Green tea combines its earthy flavors with a touch of bitterness to complement the natural sweetness of fresh fruit. The results will astound your taste buds, rounding off the cobbler’s cake-like topping. Choose any combination of fruit; blueberries, strawberries, blackberries, raspberries, or mulberries. One hint for best results: Spoon the cobbler topping in small portions leaving room for the fruit to “pop” through and become caramelized. That’s the part that makes our eyes roll back in satisfaction.

GREEN TEA BERRY COBBLER

Ingredients:

1 tablespoon butter

1/2 cup boiling water

1 Green Tea bag

1 cup blueberries

1/2 cup raspberries

1/2 cup mulberries

1 tablespoon sugar

1 teaspoon lemon juice

1/8 teaspoon cinnamon

1 egg, room temperature

2/3 cup sugar

1/4 teaspoon sea salt

1/4 cup Greek yogurt

1 teaspoon vanilla extract

1 cup flour

1 1/2 teaspoons baking powder

1/4 cup granola

Powdered Sugar, for garnish

Instructions:

Preheat oven to 350°. Grease a baking dish or iron skillet with butter. Set aside. Place teabag in 1/2 cup boiling water. Steep for 3 minutes. Discard tea bag. Cool tea to room temperature. In a medium bowl, combine berries, sugar, lemon juice, and cinnamon. Toss gently to coat; do not crush berries. In a large bowl, vigorously whisk together egg and sugar. Continue for one minute. Add sea salt, Greek yogurt, and vanilla extract. Whisk until completely blended. Add green tea. Mix well. Gradually add flour and baking powder. Stir until incorporated. Pour batter into prepared pan, leaving about 5 tablespoons reserved for topping. Gently layer berries over batter. Spoon remaining batter in dollops over fruit. Bake 10-12 minutes. Scatter granola over the top of the batter. Bake 20 minutes longer or until cobbler is golden brown and a tester comes out clean. Just before serving, dust with powdered sugar.

Dining Outside the Home: Trilogy Coffee and Tea Bar in Kilauea, Kauai

Dining Outside the Home: Trilogy Coffee and Tea Bar in Kilauea, Kauai. Beyond the back door of Hunter Gatherer in a historical stone building, the aroma of coffee is practically hypnotic. It is so alluring and powerful, you may feel drawn to enter. Once inside, the temptation begins. Pastries are in rich supply under bell-shaped glass domes to keep bakery delights fresh. Choose one cloche for gluten-free edibles that will make you drool. Whether sweet and savory or crisp and crunchy, they won’t last long. Word is out that organic and vegetarian choices are popular. Match them up with international coffees or herbal teas. Trilogy is all about putting high-quality in our bodies. Join the third wave of coffee, tea, and chocolate.

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Earl Gray Tea Ice Cream! Before I begin, let me assure you this recipe does not require any special equipment other than a stand mixer. Truth. No ice cream maker is needed. It’s also done in stages. That means you can steep the tea and refrigerate it overnight before combining all the ingredients to store in the freezer. And the taste, you wonder? Bold, creamy, sweet, and melt-in-your-mouth smooth. Now let’s get started. You’re going to love this. 
EARL GRAY TEA ICE CREAM
Ingredients:

2 cups heavy cream

2 Earl Grey Tea bags

14-ounce can sweetened condensed milk*

1 tablespoon vanilla extract

2 tablespoons natural honey
Instructions:

Be sure the mixing bowl, whisk, and loaf pan are chilled before using. (I placed mine in the freezer overnight.) Measure heavy cream into a microwave-safe bowl. Microwave for 3 minutes on HIGH; just until little bubbles form around the edge of the bowl. Watch carefully. Do not allow the cream to boil or froth up. Remove from microwave. Immediately add tea bags to cream and cover. Steep the tea bags for 30 minutes. Remove tea bags and discard. Place the covered bowl in the refrigerator until chilled or overnight. In the chilled bowl of the stand mixer, combine heavy cream, sweetened condensed milk, vanilla extract, and natural honey. Whip on medium-high speed until soft peaks form, about 4-5 minutes. Transfer to the chilled loaf pan. Freeze 6 hours or overnight before serving. 
*If the ingredients are warm, the mixture won’t thicken to desired texture. I put the can of sweetened condensed milk in the refrigerator beforehand. 

Dining Outside the Home: The Shrimp Factory in Savannah, Georgia 

Dining Outside the Home: The Shrimp Factory in Savannah, Georgia!  Stroll along the thriving riverfront in Savannah, Georgia until you come to River Street’s former cotton warehouse built in 1823. Here you will find Low Country favorites that give The Shrimp Factory its claim to fame: BBQ Bacon-Wrapped Shrimp, She Crab Bisque, Fried Green Tomatoes, Shrimp and Grits, and Low Country Boil. Blueberry muffins arrive in the bread basket for savoring early on with refreshingly sweet tea. Don’t forget to inquire about the Chatham Artillery Punch. There’s quite a story about Savannah’s secret weapon. If you ask kindly, you may get a sample of the cocktail known to be “seductively smooth with the kick of a colonial cannon.”

Dining Outside the Home: Hā Coffee Bar in Lihue, Kauai

Dining Outside the Home: Hā Coffee Bar in Lihue, Kauai!  Now here is a coffee shoppe with a mission statement. Hā means “breath”, a description of island culture. It’s about the ohana community, or family, of people who choose to work together in unity. At Hā Coffee Bar you’ll find coffee, tea, and local-sourced goods. Coffee-lovers may choose between whole bean, espresso, cold brewed, pour over, and french press coffee. The atmosphere is conducive for interaction. Make yourself at home in a comfy chair, or choose a rustic table with a window view, or slide up to the communal wooden table below the vaulted ceiling fan. Sit and sip. Support the environment, support the culture, support the community. We’re all in this together. Everyone is welcome. 

Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? All the Buzz: Kiwi Granita Siciliana! Everyone knows Italy is famous for its pasta, wine, and pizza. It is also known for its granitas, a semi-frozen fruit concoction that can be served as a dessert at the end of a meal or to cleanse the palate between courses. Choose a flavor that mirrors your mood. Or choose one that reflects the season. The liquid can vary from champagne to coffee. I wanted to combine the melon-like fragrance of elderflower liqueur balancing the sweetness of ripened kiwi fruit with citrus undertones of lemongrass green tea. The results, in my opinion, are refreshingly harmonious. Ease into summer with charm and grace. 
KIWI GRANITA SICILIANA 
Ingredients:

6 kiwi, ripe

1 cup green lemongrass tea, chilled

1/2 cup St. Germaine Elderflower Liqueur 

1/2 cup sugar

2 tablespoons lime juice
Instructions:

Peel kiwi fruit and place in a mini chopper. Pulse until smooth; it should appear the consistency of a purée. Transfer to a freezer-safe dish. Add green lemongrass tea, elderflower liqueur, sugar, and fresh lime juice. Mix well. Cover and freeze overnight. Using a fork, scrape icy shavings into the middle of the container until the entire mixture is in the form of flaky crystals. Keep frozen until ready to serve. Garnish with lime wedge. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Zingy Lemon Blueberry Scones! Question: What do you get when you cross a cake and a quick bread? Answer: An English Scone, of course! Now here’s an excuse to eat something lightly sweetened in the middle of the day. Scones are popular with brunch or afternoon tea in some countries. They are made in a single-serving size and come in several variations. By adding fresh fruit and a sprinkling of sanding sugar, the results are astounding. Drizzle a lemony glaze on top to transform this beauty into a dessert as well.
ZINGY LEMON BLUEBERRY SCONES
Ingredients:

3 cups flour

1/3 cup plus 1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon sea salt

1 teaspoon granulated lemon citrus peel

1 1/2 cups butter

1 1/2 cups blueberries

1/2 cup chopped almonds

3/4 cup milk

White sanding sugar, for sprinkling
Lemon Glaze Icing Ingredients:

2 cups powdered sugar

2 teaspoons butter, softened

1 tablespoon granulated lemon citrus peel

1/4 cup lemon juice
Instructions:

Preheat oven to 375°. Line a large with sheet with a Silpat nonstick baking mat. Mix the flour, sugar, baking powder, sea salt, and lemon citrus peel in a large bowl. Add butter and blend until crumbly. Fold in the blueberries and almonds. Stir in the milk. On a lightly floured surface, transfer dough. Form into two 6-inch disks. Cut each disk into 6 wedges. Gently transfer wedges to the prepared sheet; brush with milk; sprinkle lightly with the sanding sugar. Bake for 25-30 minutes, rotating pan halfway through. Cool on the pan. Drizzle with lemon glaze. Serve warm.
Lemon Glaze:

Whisk together powdered sugar, butter, lemon citrus peel, and lemon juice until smooth. Drizzle over warm scones.