Culinary

Smooth Sophistication Entree

COOKING WITH TEA

Smooth Sophistication

The #PaletteForYourPalate Tea Entrée Smooth Sophistication is Tealeaves ICON and Executive Chef Jonathan Cichon’s creation, inspired by TEALEAVES Organic Imperial Oolong + Pantone 1945C + Mood: Sophisticated.

THE TEA MOOD

SOPHISTICATED

What a perfect match for the sophisticated palate of Organic Imperial Oolong with its estate leaves, hand-picked at dawn to capture flavor at its peak.

THE MUSE

DRAGON

The Dragon signifies noble strength and imperial power while its red hue is associated with the Fire element.

THE COLOR

PANTONE 1945 C

“Elegant, cultivated, rich and refined, this deep red tone conveys luxury, power and tradition.”

LAURIE PRESSMAN
Vice President | Pantone Color Institute™

Chef's Notes:
Blending Tea + Color + Mood

“Sweetbreads, similar to the Organic Imperial Oolong, require a sophisticated palate to enjoy. Very creamy, with a specific texture and taste. For us, that pairs perfectly with the tea and color since they share the same attributes.”

— Jonathan Cichon, Executive Chef at The Rittenhouse Philadelphia

[[ recipeID=recipe-7kqhrhkfo, title=Smooth Sophistication ]]

Tea in Recipe

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Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994

Smooth Sophistication

“The Organic Imperial Oolong tea is featured in two different ways. First, we smoked veal sweetbreads with the tea. Then we used the tea again in a veal reduction of beets and beans, lending a spicy quality to the sauce.”

- Executive Chef Jonathan Cichon

Servings: 1

Keywords: Pantone, Savory, Entree

Prep Time: 1 hours 0 mins
Cook Time: 0 mins
Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

Smooth Sophistication

Sweetbreads (see recipe below)
Scarlet Runner Beans (see recipe below)
Raspberry & Beet Jus (see recipe below)
Raspberry Vinaigrette (see recipe below)
1 Cup Dandelion Greens

Sweetbreads

2 TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags
2 Sweetbreads
1 Gallon Court Bouillon
1 Tbsp. Rice
1 Tbsp. Sugar
Milk
Cherry Wood, To Smoke

Scarlet Runner Beans

1 Cup Runner Beans
1 Gallon Chicken Stock
3 Onions, Diced
1 Carrot, Diced
1 Celery, Diced
4 Oz. Bacon Slab, Salt to Taste
3 Sprigs Thyme
3 Bay Leaf

Raspberry & Beet Jus

4 Large Beets
1 Large Shallot
3 Garlic Cloves
1 Tsp. Coriander
4 Star Anise
3 Black Cardamom Seeds
1 Tsp. Mustard Seeds
1 Tsp. Black Pepper
½ Cup Red Wine
2 Cups Sauce Borderlaise
2 Tbsp. Sugar
1 Sprig Thyme
12 Oz. Fresh Raspberries

Raspberry Vinaigrette

12 Oz. Fresh Raspberries
½ Cup Olive Oil
1 Tbsp. Lovage

Instructions

Smooth Sophistication

Lightly dust the sweetbreads in flour and pan sear on all sides until crispy, adding butter to speed up process.
Glaze the runner beans and the beets in raspberry & beet jus until warm.
Lightly grill dandelion greens on the grill and dress with raspberry vinaigrette.
Enjoy!

Sweetbreads

Soak sweetbreads in milk overnight.
Drain and rinse sweetbreads and poach slowly in court bouillon for 30-40 minutes.
When cooked through, remove from liquid and let cool for 5 minutes.
Peel membrane or veins off of the sweetbreads, press lightly between 2 trays and place in the refrigerator.
Cold smoke the sweetbreads for 30 minutes using the TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags, rice, sugar and cherry wood.
Remove the sweetbreads from the smoker and chill.

Scarlet Runner Beans

Soak the runner beans overnight.
Drain the water, add the beans to a pot and cover with chicken stock.
Add the onion, carrot and celery, a thick slice of bacon, salt, thyme and bay leaf.
Cook slowly until fully cooked and tender, about 1 hour.
Let the beans completely in the liquid.

Raspberry & Beet Jus

Cook the beets in heavily salted water with some red wine vinegar.
Simmer until cooked through.
Peel the beets and dice.
Sweat shallot and garlic in a pan until translucent.
Add whole toasted coriander, star anise, black cardamom, mustard seed and black pepper. Deglaze heavily with equal parts red wine and verjus.
Reduce to a syrup.
Add sauce bordelaise, cooked beets, sugar, thyme and fresh raspberries and simmer until reduced by ⅓.
Add in TEALEAVES Organic Imperial Oolong Whole Leaf Pyramid Teabags.
Season the sauce with raspberry vinegar and salt, and strain through a chinois.

Raspberry Vinaigrette

In a bowl, crush the fresh raspberries with the back of a spoon.
Add olive oil and chiffonade of lovage.

Notes

TEALEAVES’ and Pantone Color Institute’s Palette For Your Palate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea + Color + Mood.

Find recipes for these edible works of art exclusively on TEALEAVES Tea Recipes and Palette For Your Palate.