Chaimeringues Recipes

CHIMICHURRI

Steps:

• Pulse parsley in processor to chop.
• Add remaining ingredients and blend.
• Separate sauce into equal parts.
• (Use half for basting or marinade).
• (Use other half for table service).

CHAI SPICE

Steps:

• Mix cinnamon, cardamom, cloves, coriander, ginger, white pepper, and salt together in a small bowl.

CHAI

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.

CHAI TEA

Steps:

• Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.

VANILLA CHAI MERINGUE COOKIES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 cookie sheets with foil or parchment paper.
• Beat egg whites with a mixer until foamy and soft peaks form. Add sugar slowly while you continue to mix. Add vanilla extract and beat until glossy, stiff peaks form. Gently fold in ginger, cinnamon, cloves, and cardamom.
• Pipe or spoon the meringue onto the prepared baking sheets.
• Bake in the preheated oven for 1 hour 20 minutes. Turn off the oven and leave the cookies inside until the oven cools, or overnight.

CHAI MERINGUES

Steps:

• Preheat oven to 250°F.
• Line a baking sheet with parchment paper or aluminum foil.
• Add all the egg whites to an electric mixer bowl, and on low, whip into a froth. Then turn the machine to high and beat into firm peaks.
• Add the sugar slowly to the egg whites while maintaining high speed, then turn the mixer off and fold in the spices by hand.
• Drop in little spoonfuls onto the baking sheet and bake for 90 minutes. Turn the oven off and leave the meringues inside until it is completely cool.
• Store meringues in an airtight container.

CHAI MERINGUE DROPS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 225 degrees F. Line 2 baking sheets with parchment paper. Remove the tea leaves from the tea bag. If the leaves are large, finely grind in a spice grinder. Mix the tea with the cardamom, cinnamon, ginger and cloves in a small bowl.
• Whisk the egg whites in a large bowl with a mixer on medium speed until frothy, about 30 seconds. Beat in the cream of tartar and salt until soft peaks form, 3 to 4 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, 4 to 5 minutes. Beat in the vanilla and tea-spice mixture.
• Transfer the meringue to a piping bag fitted with a 1/2-inch star tip. Pipe 1 1/4-inch mounds about 1 inch apart on the prepared pans. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until the meringues are dry enough to peel off the parchment easily, about 2 hours. Turn off the oven; leave the meringues in the oven to finish drying, about 1 more hour. Let cool completely on the pans.