Honey Roasted Licorice Tea Recipes

HONEY-ROASTED-LICORICE TEA

Steps:

• Preheat the oven to 450 degrees. Line a small roasting pan with foil. Place the licorice sticks in the pan, drizzle with honey, and add 3 inches of the ginger root. Turn to coat. Roast for 5 minutes, turn and roast for 3 more minutes. Transfer immediately to a rack and cool.
• When the sticks are cool enough to handle, place them, along with the remaining -inch piece of ginger and 5 cups water in a saucepan. Cover and bring to a boil. Simmer for 20 minutes. Strain and serve. (Licorice, a legume, acts like estrogen.)

HONEY LEMON TEA

Steps:

• Pour water into a mug. Add honey and heat in the microwave for 1 minute and 30 seconds. Stir in lemon juice, mixing until honey is dissolved, then stir in the sugar.

HONEY MILK TEA - HONG KONG STYLE

Steps:

• Steep the tea bags in hot water until the color turns dark red, about 3 to 5 minutes. Discard the tea bags and let the tea cool.
• Combine the ice cubes, sweetened condensed milk, and honey in a glass or cocktail shaker. Pour in the tea and mix well. (If the tea is still warm, the ice may melt; add more ice if desired.) A strong, flavorful milk tea is ready for you to enjoy.

HONEY-CITRUS ICED TEA

Steps:

• Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section 2 oranges and 1 lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze., Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices and ice.

ROASTED DUCK WITH LICORICE MERLOT SAUCE

Steps:

• .In a medium saucepan, simmer the honey over moderate heat for 1 minute. Add the kumquats and cook until softened, about 3 minutes.
• Strain the honey into a medium saucepan; reserve the kumquats separately.
• Add the wine and chicken stock to the honey and cook over moderate heat until reduced to 1/2 cup, about 15 minutes.
• Add the jelly beans, remove the saucepan from the heat and let stand until the sauce has a nice licorice flavor, about 5 minutes. Discard the jelly beans.
• Preheat the oven to 350°. In a large saucepan, cover the celery root and potato chunks with water and add 1 teaspoon of salt.
• Boil over moderately high heat until tender, about 30 minutes. Drain the vegetables; return them to the saucepan and shake over high heat to dry out.
• Transfer the celery root and potato to a food processor and puree until smooth. Wipe out the saucepan and return the puree to it. Stir in 3 tablespoons of the butter and the hazelnut oil.
• Season with salt and pepper, cover and keep warm.
• Heat a large skillet. Using a sharp knife, score the duck breast skin in a cross-hatch pattern.
• Season the breasts with salt and pepper and add 3 to the skillet, skin side down. Cook over moderate heat until the skin is deep brown and crisp, about 5 minutes; spoon off the fat once or twice.
• Turn the breasts and cook until browned on the bottom, about 2 minutes. Transfer the breasts to a baking sheet, skin side down, pour off the fat from the skillet and repeat with the remaining breasts.
• Bake the duck in the oven for about 6 minutes, or until medium rare. Transfer to a carving board, skin side up, cover loosely with foil and let rest for 5 minutes.
• Bring the licorice sauce just to a boil. Remove from the heat and whisk in the remaining 2 tablespoons of butter; season with salt and pepper.
• Thinly slice the duck breasts crosswise and arrange the slices on 8 large plates.
• Spoon the licorice sauce over the duck and top with the honeyed kumquats. Spoon the celery root puree alongside the duck and serve.

LICORICE MINT ICED TEA

Steps:

• In a large pot bring 6 cups of water to a boil over high heat. Stir in the licorice and cinnamon; lower to a simmer, partially cover the pot, and simmer for 10 minutes. Remove from heat, stir in peppermint, cover, and steep for 10 minutes.
• Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on herbs to extract all liquid. Stir in honey until dissolved and let cool completely, about 1 hour. Fill four tall glasses with ice. Pour tea over ice and garnish each glass with a mint sprig, if desired. Serve immediately.

LICORICE MINT ICED TEA

Steps:

• In a large pot bring water to a boil over high heat. Stir in the licorice and cinnamon; lower to a simmer, partially cover the pot, and simmer for 10 minutes. Remove from heat, stir in peppermint, cover and let steep for 10 minutes.
• Place a large strainer lined with cheesecloth or damp paper towel over another pot or heat-proof bowl. Strain tea. Stir in honey until dissolved and let cool completely, about 1 hour. Serve over ice.