D is for Dinner - Tea Time

On Friday, November 30th, the Freshly Chopped Supper Club brews up some plates of tea. This brand new supper club pairs a local chef with a local DJ. For the inaugural meal at Grounded Kitchen & Coffeehouse, they're using tea as inspiration for both the food and musical menus. Chef Justin Scott of Kudos Cuisine Personal Chef/Catering Service and DJ Jas Nasty joined Alan in studio.

 

 

 

 

Chef Justin Scott's Poached Pear Lemon Tart with Jasmine Tea Glaze

(serves 10)

 

Ingredients:

Unbaked Sweet Tart Shell (Pie Dough) (1) 250 g 8 oz.
Lemon Cream 1 Tbsp.
Poached Pear Halves, fanned 8
Jasmine Tea Glaze as needed

 

1. Roll out pie dough into a circle, approximately 9 inches in diameter and 1/8 inch thick. Lay the the dough on a pan and dock with a fork.
2. Spread the lemon cream on the base of the shell.
3. Arrange the pear fans over the lemon cream, overlapping slightly.
4. Bake at 375 F for 30-40 minutes, until the crust turns golden-brown.
5. Serve warm, glazed with Jasmine Tea Glaze and accompanied by raspberry mousse or vanilla ice cream or yogurt.

 

Lemon Cream
Yield: 700 g (1.5 lb)
Unsalted Butter, softened 100 g 3-1/2 oz.
Granulated Sugar 125 g 4 oz.
Eggs 125 g 2
All-Purpose flour 10 g 4 tsp.
Almonds, ground 175 g 6 oz.
Lemon Zest 10 g 1

 

1. Cream the butter and sugar. Slowly add the eggs, scraping down the sides of the bowl as neccessary.
2. Stir the flour, ground almonds,and lemon zest together, then add to the butter mixture. Blend until no lumps remain.

 

Jasmine Tea Glaze

White wine 180 ml 6-1/2 fl. oz.
Jasmine tea 15 ml 1 Tbsp.
Sugar 60 g 2 oz.
Jelly powder 5 g 1-1/2 tsp.
Apricot jam 15 g 1 Tbsp.

1. Bring wine to a boil, add tea and steep for 2 hours. Strain.
2. Bring back to a boil and whisk in sugar, jelly powder and jam.