Mulberry Tea House Recepies

Basic Scones
2 cups self rising flour
1-tablespoon baking powder
2-tablespoons sugar
½ teaspoon salt
6-tablespoons butter
½ cup buttermilk
Lightly beaten egg
Mix dry ingredients.
Cut in butter until mixture resembles cornmeal.
Make a well in the center and pour in buttermilk (you can substitute regular milk).
Mix until a soft elastic dough is formed.
Roll the dough into a circle of approximately 1 inch in thickness.
With a knife, score the dough into eight wedges.
Brush with egg for a shiny, beautiful brown scone.
Bake at 425 ° for 10 - 20 minutes, or until light brown.


Lemon Curd Spread
Grated rind and juice of 3 lemons
2 lg. Or 3 small eggs
4 oz Butter (1 stick)
1 cup Sugar
Wash lemons and grate the rind finely.
Place the lemon juice, grated rind, butter & sugar in a bowl set over a saucepan of hot water.
Stir until the butter has melted and sugar dissolves.
Beat the eggs in a separate basin and add slowly to the lemon mixture, stirring all the time with a wooden spoon.
Transfer to a saucepan and cook, stirring occasionally, until the curd thickens and coats the back of the spoon.
Pour into warm jars, cover.



Clotted Cream
2 cups pasteurized heavy cream
Turn the oven to warm.
Pour the cream into a shallowpan such as a 9-inch pie plate.
Cover with foil, then place it in the oven and leave untouched for 8 hours. (You can leave it overnight if you like.)
Carefully remove it and let cool.
Take care not to shake the pan or move it while the cream is cooling.
With a slotted spatula, skim the thick cream from the surface, leaving the thin residue behind.
The cream will have a yellow skin and a slightly lumpy clotted texture.
Smooth it by blending it with a teaspoon if you like.
Store it in the refrigerator but serve at room temperature.
Use the residue in baking or soups.
Makes about 1 cup of clotted cream.



Green Tea Chicken Noodle Soup

8 ounces boneless, skinless chicken. Cut into 1/2 inch pieces
1 cup brewed Mulberry Tea House Organic Green Tea
5 ounces dry bean thread noodles
4 cups chicken stock
2 (1/2 inch-thick) slices ginger root lightly mashed
1/2 cup oyster mushrooms cubed
3 cups packed baby spinach leaves
salt and white pepper to taste
1 Tablespoon fresh cilantro leaves

Place the chicken in a large bowl and add the green tea.
Cover and refrigerate >3 hour (overnight) to marinate.
Cover the bean thread noodles with warm water. Soak until softened, about 10 minutes. Drain.
In a large pot, bring the chicken stock, ginger, and mushrooms to a boil over high heat.
Reduce heat and simmer for 3 minutes.
Add the chicken, the tea marinade, and noodles.
Return to a boil.
Reduce heat and simmer for 3 minutes.
Add the spinach and boil for 2 minutes.
Season with salt and pepper.
Ladle into bowl and garnish with mint leaves.
Makes 4 to 6 servings