Belly of the Beest

Tea Dinner Party

Dinner Parties | 16 August, 2013 | By

 

TeaDinner-003

The tea dinner party was a bit disappointing really. I think people got a bit lazy with this one so there are only a few recipes and not that many photos. The food at the party that actually contained tea was quite good, so I don’t want to skip posting about this entirely, but I will keep it brief.

Tea soup with edamame

Tea soup with edamame

I made tea braised edamame by Mark Bittman  and tea poached pears in chocolate sauce from Veganomicon. I don’t have a photo of the cake because the light was gone at that point and the pears didn’t last very long. 🙂

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Tea Poached Pears in Chocolate Sauce

Tea Poached Pears in Chocolate Sauce
Servings 4

Ingredients

  • 3 cups water
  • 4 tea bags black tea
  • 1/4 cup sugar
  • 4 firm Bosc pears , peeled, sliced in half lengthwise, and cored
  • Zest from 1/2 orange
  • 1 tsp vanilla extract
  • 8 ounces bitter or semisweet vegan chocolate
  • Vanilla ice cream (optional)
  • Mint sprigs (optional)

Instructions

  1. Boil the water in a medium-size saucepan. Once the water is boiling, turn off the heat, add the tea bags and sugar, and steep for 15 minutes. Remove the tea bags and stir to make sure the sugar is dissolved.
  2. Bring the tea to a boil again and add the pears, orange zest, and vanilla. Turn down the heat to simmer and cover. Let simmer; remove the orange zest after a few minutes because it can get bitter. Simmer for about 20-30 minutes until the pears are tender.
  3. Transfer the pears and liquid to a large bowl to cool. Remove a cup of liquid from the bowl and place it back in the pot. Bring to a simmer again, then turn off the heat and add the chocolate. Whisk until completely melted and dissolved. Let the sauce cool.

Recipe Notes

To assemble:
Ladle a half a cup of chocolate sauce into a small dessert bowl. Place the pear, cored side down, in the sauce. Place a scoop of ice cream next the pear and garnish with mint sprig.

Adapted from Veganomicon: The Ultimate Vegan Cookbook

Kathy and Martin made Earl Grey tea cake (not pictured because of the light) Click here for the recipe.

And they made a wild rice salad (which they adapted slightly, adding kale in addition to parsley, and substituting pistachios for pecans to make it Nick-friendly): This one is pictured at the top of the post. Click here for the recipe.
And finally, Ryan made Roobios Butternut Pizzettas. Which sounded amazing, but alas, were gone by the time Nick and I showed up. Click here for the recipe.

 
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Comments

  1. Martin Seay
    22 August, 2013

    Ryan’s rooibos butternut pizzettas were truly a thing of wonder, and were gone shortly after they emerged from their servingware, so you didn’t really stand a chance of sampling them. I am glad to have the opportunity to say this on the internet, and thereby get out of having to pronounce “rooibos.”

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