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Article: Floral Jasmine Green Tea-Infused Chèvre

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TEALEAVES Jasmine Green Tea-Infused Chèvre hors d'oeuvres with crumbly shortbread, orange marmalade, goat cheese
Culinary

Floral Jasmine Green Tea-Infused Chèvre

COOKING WITH TEA

Floral Jasmine Green Tea-Infused Chèvre

The fresh, mellow overtones of the Floral Jasmine Green tea, with a slightly astringent finish is a natural complement for goat cheese. Served with crumbly and delicate savoury shortbread and orange marmalade, this hors d’oeuvres is perfect with champagne or a crisp white wine.

[[ recipeID=recipe-8kqi4pldk, title=Floral Jasmine Green Tea-Infused Chèvre ]]

This recipe was created by Margaret Chisholm, a longstanding Tealeaves Icon, the Executive Chef of Culinary Capers Catering.

Photography by Margaret Chisholm.

Tea in Recipe

TEALEAVES Jasmine Green Tea

Green TEA

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Floral Jasmine Green Tea-Infused Chèvre

Servings: 1

Keywords: Dish, Appetizer

  • Prep Time: 0 mins
  • Cook Time: 30 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

Floral Jasmine Green Tea-Infused Chèvre on Savoury Shortbread

  • 5 Oz. Fresh Chèvre
  • 3 Oz. TEALEAVES Floral Jasmine Loose Leaf Tea
  • 3 Tbsp. Orange Marmalage
  • 24 Pieces Savoury Shortbread (see below)
  • Garnish: Radish Sprouts, Chives, or Chevril

Savoury Shortbread

  • 1 Cup Unsalted Butter (room temperature)
  • 5 Tsp. Granulated Sugar
  • 2 ¼ Cups All-Purpose Flour
  • ¾ Tsp. Fine Sea Salt

Instructions

Floral Jasmine Green Tea Infused Chèvre

  1. Roll chèvre into a 1 in. diameter log. If the cheese is too crumbly, add a little cream cheese to soften.
  2. Wrap in one layer of cheesecloth.
  3. Cover with a layer of TEALEAVES Floral Jasmine Loose Leaf Tea
  4. Leave in the refrigerator for three or four days. Remove tea leaves. It will keep for one week.

Savoury Shortbread

  1. Beat butter just until soft and smooth, do not whip. The shortbread becomes too crumbly if over mixed.
  2. Combine flour, salt and sugar in a separate bowl. Add dry ingredients to softened butter and mix just until well combined, about 10 seconds on medium strength.
  3. Shape into 2 inch round or square logs. Wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
  4. Preheat oven to 350°F. Remove shortbread from refrigerator and cut into thin slices (~¼ inch). Be consistent with the thickness so they cook evenly.
  5. Lay on a parchment lined cookie sheet. Bake for 8 to 10 minutes or until very pale golden, but slightly firm.
  6. Let cool.

Floral Jasmine Green Tea Infused Chèvre on Savoury Shortbread

  1. Top shortbread with a small dollop (¼ tsp) of orange marmalade and a slice of chèvre.
  2. Garnish with a green leaf.