"Recipes from the Chef's Kitchen"
Great Falls Tea Garden
Educational Tea Tastings
Laurie Bell - Chef, Educator
and Certified Tea Specialist
Smoky Tea Cornbread
The ingredients in this cornbread are fairly standard. What makes this recipe so tasty and unique is the use
of cornmeal stone ground from the historic Colvin Run Mill, and some Lapsang Souchong tea. The tea
adds a bit of smokiness to the flavor combination lending a familiar taste reminiscent of bacon but
without the meat! Serve warm or room temperature. It stays moist for two days if wrapped.
1) 1 Tbsp. Lapsang Souchong tea leaves, dry
2) 1 ½ cups cornmeal, stone ground from Colvin Run Mill
3) ½ cup all-purpose flour
4) 4 tsp. baking powder
5) ½ tsp. salt
6) 1 tsp. sugar
7) 1 egg
8) 1 ½ cups milk (whole, lowfat, or skim is fine)
9) 1 Tbsp. canola oil (or melted butter)
1) Preheat oven to 425°, grease or spray a square (8x8 or 9x9 inch) pan.
2) Finely grind the dry tea in a spice grinder. This will yield about 1 ½
tsp. ground tea leaves.
3) Combine ground tea with other dry ingredients.
4) In separate bowl, beat egg, add milk and oil to blend.
5) Add blended liquids to dry ingredients and stir briefly until just mixed.
7) Pour batter into prepared pan.
8) Bake at 425° for 25 minutes until lightly browned on top and the sides
are separated from the pan (check after 20 minutes for a 9x9 inch pan).
9) Cool slightly before cutting.
10) Enjoy warm, at room temperature, or briefly reheated.
11) Lasts 2 to 3 days if wrapped well. May also be frozen if wrapped well.
1) Stone ground whole wheat flour from Colvin Run Mill may be substituted
for the all-purpose flour and/or some of the corn meal.
2) Try this recipe with other teas for a variety of flavor combinations.
3) Add some corn (off the cob or frozen/defrosted) to the batter.
4) Add chopped nuts, shredded or diced cheese, and/or fruit to the batter.
5) To make a sweeter cornbread, add 1 or 2 additional tablespoons of sugar
to the dry mixture; and/or sprinkle some sugar on top of the unbaked
batter after filling the pan.
6) May also be baked in a greased muffin pan for corn muffins. Bake 15 to
20 minutes, depending on size.
7) Experiment and Enjoy!!
Tea Infused Panna Cotta
This “cooked cream” is a luscious dessert
that needs no baking! Easy but elegant.
1) 2 to 3 Tbsp. Great Falls Tea Garden dry tea leaves
(Coconut Crème, Spiced Chai, Great Falls Grey or
tea of your choice)
2) 3 to 3 ½ cups total any combination of milk, half &
half and/or heavy cream (see examples below)
3) 1 Tbsp. (1 packet) plain gelatin (ie: Knox)
4) ¼ cup cold water
5) ¼ cup sugar
1) In saucepan, add dry tea leaves to milk and cream, bring to just under a boil,
turn off heat, cover and infuse (steep) for 5 to 8 minutes.
2) Meanwhile, put the cold water in a small bowl and sprinkle the gelatin over
the water. It will absorb into the water and soften, or “bloom”.
3) After the tea has infused, add the gelatin, stir to dissolve, add sugar, stirring
to dissolve both completely. If the mixture has cooled a bit too much, a low
heat may be used briefly to completely dissolve the gelatin and sugar.
4) Pour through a strainer and press down slightly on the tea leaves to extract
all the goodness of the infused cream.
5) Pour into molds/cups/dishes.
6) Chill several hours until firm.
1) There is no one exact proportion for Panna Cotta, so it is practically a no fail
2) For firmer panna cotta, use a cup less liquid.
3) For a creamier panna cotta, use all cream.
4) For a lighter panna cotta, use all milk.
5) Examples: use a total of 3 cups whole milk OR a total of 3 cups half & half OR
a total of 1 cup heavy cream and 1½ cups skim milk etc.
6) To mold the panna cotta, use one cup less milk/cream. When firm, dip mold
briefly in warm water, then invert onto serving dish.
7) May serve with any combination of fresh fruit, a drizzle of chocolate or caramel
sauce, maple syrup or honey.
8) Experiment and Enjoy!!
Lindsey (right) with her two great
grandchildren Skyler (center)
and Kyle (left)