June is National Tea Month- Celebrate with one of the best teas out there and fun recipes. Tejava is pure black tea microbrewed from water and select, handpicked tea leaves from the island of Java. Unsweetened and calorie free, Tejava is 100% all natural and contains no artificial ingredients, additives or preservatives. It is certified Kosher under the authority of the Orthodox Union. Tejava is available in three convenient sizes: 1 liter glass bottles, 4 pack 12 oz glass bottles and 500mL PET bottles. All bottles are 100% recyclable. A brand in which they honor ingredients in its’ purest form has partnered with Chef Phillip Frankland of Garadene Swine Restaurant to bring new innovative tea with food recipes. Garadene Swine’s focus is primarily on the most vital food group, the vegetable. The perfect combo of Tejava products and chef Phillip’s skills- Food Flaunt brings you the below recipes to enjoy while sipping on Tejava tea!
By: Chef Phillip Frankland Lee
Spiked Tejava Arnold Palmer
1oz lemon juice
2oz vanilla simple syrup (1.5 cup sugar, 1.5 cup water, 1/4 teaspoon vanilla extract)
2oz Junmai (filtered) Sake
Add all ingredients to cocktail shaker, shake hard and pour with ice
Tejava shoot for roastted tomato and Tejava shooter
1 cup Nigori (unfiltered sake)
1/2 cup Tejava
1/4 cup lime juice
1/6 cup simple syrup (1cup sugar, 1 cup water)
Mix all ingredients together
Tejava glazed olive stuffed olives
pitted castelvetrano olives
1 sweet potato
1 cup kalamata olives
2 cups Tejava
4 granny smith apples
1 cup sugar
1 can beer
1/4 cup flour
For Tejava syrup, juice apples and add to a pot with Tejava and sugar, reduce down until it becomes syrup and refrigerate.Peel and boil sweet potato until tender, blend with salt and sugar to taste,set puree aside.Boil kalamata olives and strain 9repeat 3 times to remove salinity). Puree. Mix potato puree and kalamata puree together. Stuff castelvetrano olives with sweet potato mixture and freeze. Mix beer and flour together to create beer batter and use to fry frozen stuffed olives. Toss friend olives into Tejava syrup
Tejava rice 7 Tejava bbq sauce for dirty rice
16oz brown rice
1 cup Tejava
1/2 cup soy sauce
1/2 balsamic vinegar
1 cup ketchup
Boil rice in 16oz and 8oz Tejava with a pinch of salt
bbq sauce: in blender add 1 cup Tejava, soy sauce, balsamic vinegar, and ketchup, adjust with salt and sugar to taste (shouldn’t need if any).
1 quart sugar
1 cup salt
1/2 cup Tejava 5 cups oil
Combine all ingredients together.
Place pears in a hotel pan.
Cover pears with the mixture and cover pan with plastic wrap and aluminum foil.
Place in 350 degree oven for 1hr.
Remove from oven, place on cooling rack, then store.