Walking through my mother’s garden proves to be a constant reminder that Spring is in full swing. Many of her trees are just a few weeks shy of letting me raid them of all their fruits, and her wild flowers seem to be sprouting up in every nook and cranny possible. Last week, I went deep into her garden and found a small shady spot where I was able to take a much needed break. I just sat there for a while, watching all of the humming birds and monarch butterflies enjoy a quick meal all because of my mother’s hard work. I appreciate the effort she puts into her garden, I know it’s not an easy hobby, but she loves it so much. And let’s be honest, I have nothing but support for her since she always lets me walk out the door with an armful of fresh flowers and produce. Just the other day I realized she had some chamomile growing in a corner of her garden. I cut a few blossoms and threw them into some hot water to make some tea, and as the flowers were steeping, I starting dreaming of other ways I could use chamomile. There are so many ways to implement the flavors of tea into a recipe, so after a bit of debating, I decided to infuse the wonderful flavor of chamomile straight into this tea loaf.
So how does one infuse tea into a baked good you might ask? Well, as I was doing a bit of research I came across this blog that broke down the different ways to get the most tea flavor into whatever you are baking. All of Stefani’s helpful tips come from Robert Wemischner (author of Cooking with Tea). He tried grinding tea and mixing that directly into the batter, steeping tea bags in hot milk (if recipe called for milk), or simply steeping tea bags in butter. All of these methods didn’t work out too well, but what did work, was steeping the actual tea leaves in melted butter, and I couldn’t agree more.
Making a infused butter might take an extra step or two, but the result is an utterly fragrant, and delicious tea infused baked treat, like this chamomile tea loaf. Moist on the inside and a little crisp on the outside, this loaf is so good. It’s sweet enough to be enjoyed on its own, but I also included a recipe for a minneola & honey whipped cream, which adds even more flavor. I made this loaf the other day and took it to my mom, where we each enjoyed a slice while siting in her garden. It was such a peaceful moment, and I couldn’t have been more thankful for it.
On another note I am SO happy to announce that my blog was nominated by Saveur magazine for Best Designed Blog. This nomination is such an honor, and I am so incredibly thankful to be nominated amongst such freaking talented people. Voting ends in 5 days, so if you have time, I would LOVE it if you would cast a vote in my favor. Click here to vote.
Thank you so much for all the love and support. Hope you have a lovely weekend!
For the recipe, Read more here »