November 18, 2011
Autumn has finally arrived in New York, the temperature has begun to drop and beautiful swaths of crimson and gold leaves line the streets of Brooklyn. As our thoughts turn toward the upcoming holidays, we thought to share some of our favorite seasonal pairings with you.
The colors of fall in Brooklyn, New York
A Few Great Teas for a Late-Autumn Weekend:
No. 54 Gypsy Caravan is a marvelous black tea blend befitting the harvest season: full-bodied and smooth with a wisp of light smoke. It's a wonderful post walk-through-the-leaves brew and will also pair beautifully with a beautiful bronzed bird.
Planning to brine your turkey? Consider adding a 1/2 cup of Gypsy Caravan to the brining mixture to impart a light smokey flavor.
Considering a spice rub? Add a tablespoon or two of pulverized
No.19 Lapsang Souchong (grind in spice grinder until finely ground) to the mixture for a delightful smokey nuance.
While the brave souls of the world are hitting the stores, we're planning to prepare a pitcher of Caravan Mary's to enjoy with a Monte Cristo sandwiches.
No.54 Gypsy Caravan
Acknowledging the pescetarians and vegetarians, this year we suggest the No. 82 Phoenix Oolong. The tea's delicate toasted notes and stone fruit/nectarine finish pair beautifully with lighter preparations, especially roasted salmon and cornbread stuffing. It's also excellent with slightly spicy food such as curry.
Dessert:
The beloved flavors of the holiday dessert table: apple and caramel, pumpkin and spice, toasted nuts and maple, cream and chocolate require a selection of teas equally sublime. With the traditional spirit of the holiday in mind may we suggest:
No. 36 Darjeeling Second Flush, a single estate grown tea with a wonderfully tailored and elegant profile. It is particularly excellent with apples, chocolate and chestnuts.
No.42 Little Dickens, a caffeine-free rooibos blend with notes of honey, ginger and chocolate. A favorite with the younger set and the young-at-heart.
No.17 Dragonwell, a traditional Chinese green is an intriguing match for a decadent pecan pie.
And as unabashed lovers of all teas Oolong, we plan on enjoying
No.05 Ali Shan Oolong with our pie.
Après Feast:
Holiday feasting and the general bon vivant decadence of the weekend can admittedly leave one a bit sluggish and possibly unmotivated.
No.12 Le Hammeau, a lovely tisane of lemongrass, verbena, lavender, rose and mint is light, refreshing and invigorating and the antidote to overindulgence.
No.12 Le Hammeau
For palettes that prefer a earthier lean, No. 34 Roasted Kukicha is a light woodsy Japanese green tea of roasted tea stems. Perfectly suited for the fall countryside, the light brew is hydrating, soothing and restorative.
And voila! Weekend covered.
Wishing you a wonderful Holiday!
BELLOCQ Tea Atelier
November 18, 2011
Bellocq's twist on the traditional Bloody Mary adds an edge of smokey goodness to the beloved brunch tipple. The markets are loaded with amazing pickles, turnips, okra, spicy beans…these days. We skewer a myriad of delicious nibbles and into our Caravan Mary's they go.
Mary I of England
Makes 2 cocktails / recipe may be doubled and tripled.
4 ounces tomato juice
4 ounces vodka or tequila blanco
3 ounces strongly brewed No.54 Gypsy Caravan tea, cooled
2 teaspoons prepared horseradish, or to taste
1 teaspoon Worcestershire sauce, or to taste
1/2 teaspoon chipotle in adobo sauce, or a few dashes of tobasco to taste
1 teaspoon freshly squeezed lemon juice, or to taste
Sea salt and freshly cracked black pepper
Garnish suggestions: Pickled turnips, spicy beans, celery heart stalks and leaves, Rick's Pick's Smokra, beef jerky, caper berries, lemon wedges or olives
1. Stir together the tomato juice, vodka,
No.54 Gypsy Caravan tea, horseradish, Worcestershire, chipotle or tobasco, and lemon juice in a serving pitcher.
2. Season with salt and pepper. Taste and adjust as necessary.
3. Fill two highball glasses with ice; divide mixture between glasses. Top with an extra crack of pepper.
4. Load up the glasses with garnishes and serve.
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