When I saw that the June-July pick was a breezy mystery - for tea lovers - I thought: "that's do-able." Death by Darjeerling by Laura Childs. It was a breeze.
I used to love mysteries. I think I devoured every single Nancy Drew and Hardy Boys book before I was nine-years-old; a childhood friend and I even fancied ourselves detectives and started our own detective agency, the JCM Detective Agency; and through high school, I adored Agatha Christie's Miss Marple and Hercule Poirot. Needless to say, I had high hopes for this book, my first summer-vacation read.
But, I have to admit, I struggled to get through Death by Darjeerling. Childs' flowery descriptions were more distracting than image-provoking and her characters felt cardboardy and cliché. I just didn't like this book and am fully aware that I may be alone in my opinion. Oh, well.
I did learn, however, that I have been oversteeping my tea. At one point, Drayton Conneley, instructs, "Green and white teas are best at between one and two minutes.... A Darjeerling, which we all know is delicate and fruity, shouldn't be infused for longer than three minutes. And that is a hard and fast rule." Good to know. I've definitely been oversteeping mine.
While I didn't care for the book, I do like tea-infused treats. Here are a couple of sweet tea creations from my kitchen to yours...
10 T butter
1/2 C packed organic brown sugar
2 T loose leaf mint tea
1 egg, beaten
1-3/4 C white whole wheat flour
granulated sugar and more loose leaf mint tea
Preheat the oven to 375 degrees. Beat the butter and sugar until fluffy. Stir in tea leaves until well combined. Beat in the egg, then carefully fold in the flour.
2/3 C organic buttermilk
1-1/2 C organic brown sugar, packed
2 t date liqueur
2 eggs, separated
1 C organic whole milk yogurt
2 T olive oil
2 C white whole wheat flour
1 t baking powder
3 earl grey tea bags, opened
Preheat the oven to 350 degrees. Butter your baking dish. I used a 9" x 13".
Place chocolate, butter, and buttermilk in a saucepan. Stir over low heat until smooth. Remove from heat and stir in loose earl grey tea, sugar, and date liqueur.
Beat in the egg yolks, yogurt, and olive oil in a large mixing bowl. Stir in the chocolate mixture. Beat with a hand mixer to aerate.
Sift in the flour and baking powder, folding in until just moistened.
Whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate batter.
Scrape the batter into pan and bake for 45 minutes or until firm to the touch. Cool in the pan for 15 minutes, then cool completely on a wire rack. Pour a layer of lavender ganache over the top and cool to set. Cut into serving-size squares. This is rich, so make them small.
Or, if you want to join in for next time, we're reading and cooking from Laurie Colwin's Home Cooking: A Writer in the Kitchen. That post isn't due until the end of September.
Click here for more information about how to participate in Cook the Books.
Happy reading and happy cooking!