Top Chef Canada’s Eden Grinshpan and DAVIDsTEA’s Billy Dietz
As you know, we’ve just celebrated our 10 year anniversary!
To honour this exciting occasion, we’ve partnered with fellow Canadian and chef extraordinaire Eden Grinshpan to create a special tea pairing menu using some fan faves. We tested out the mouthwatering recipes with some friends at the Thompson Hotel Rooftop in Toronto and can confirm they are delish!
Try making the full menu or the course of your choice (we’re looking at you luscious toffee pudding).
Dig in.
COCKTAIL
Kashmiri Chai Bourbon
Kashmiri Chai Bourbon Cocktail
Print recipeIngredients
- ¼ oz DAVIDsTEA Kashmiri Chai tea-infused simple syrup
- 2 dashes orange bitters
- 2 oz bourbon
- Chunky ice
- Orange zest and cardamom pod to garnish
Directions
| Simple syrup | |
| Step 1 | |
| Add loose tea and hot water to a Steeper and steep for 4 min. | |
| Step 2 | |
| Dispense tea into a small pot, then add sugar and heat on low until sugar completely dissolves. | |
| Step 3 | |
| Pour simple syrup into a measuring cup and let cool at room temperature before using. | |
| Cocktail | |
| Step 4 | |
| Rim a chilled rock glass with the outer layer of an orange peel to increase the fruity taste. | |
| Step 5 | |
| Add 2 dashes orange bitters, ½ oz tea-infused simple syrup and one large square ice cube to your rock glass. Top with 2 oz bourbon and swirl 3-4 times. | |
| Step 6 | |
| Garnish with a pinch of orange zest and 3 cardamom pods. | |
APPETIZER
Roasted Beets with Labneh, Fennel Pollen, Honey, Extra Virgin Olive Oil, and a Fresh Herb Salad with Edible Flowers
Roasted Beets with Labneh
Ingredients
- 2 tbps honey
- 1 tsp fennel pollen
- 2 bunches of red and yellow baby beets, washed and scrubbed
- ½ cup labneh
- Salt and black pepper to taste
- 2 tbsp extra virgin olive oil
- ¼ cup water
- ¼ cup red wine vinegar
- 1 tsp black peppercorns
- 1½ tsp kosher salt
- 1 tsp sugar
herb salad
- 1 tbsp edible flowers
- 1 tsp kosher salt
- 4 tbps extra virgin olive oil
- 2 tsp lemon juice
- ½ cup fresh dill
- ½ cup fresh mint
- ½ cup parsley
Directions
| Step 1 | |
| Preheat the oven to 375°F. Place the baby beets in a baking tray with water, vinegar, sugar, black pepper and ½ tsp salt. Cover with tin foil and let roast for 40 minutes until they’re just done, but not soft. Remove from the oven, top with a drizzle of olive oil and season with salt and pepper. Place back in the oven and roast until lightly golden all over (around 10 minutes). Remove. Plate warm. | |
| Step 2 | |
| Place the labneh on the bottom of each plate and spread out with a spoon. Place 4 beets on each plate. Top with a drizzle of olive oil, honey and sprinkle with a bit of the fennel pollen. Garnish with tossed herb salad and flowers. | |
ENTRÉE
Apricot Glazed Lamb Rack with a Toasted Farro Salad, Caramelized Fennel, Walnuts and Chimichurri
Apricot Glazed Lamb Rack
Ingredients
Rack of lamb
- 2 rack of lamb
- 3 tbsp grapeseed oil
- Kosher salt and black pepper
- 3 cloves garlic, finely sliced
- 1 tbsp butter
- 2 tbsp fresh lemon juice
- 1 cup apricot preserves
- 1 cup water
- 1 tbsp red wine vinegar
- 1 tbsp Aleppo pepper
Toasted farro
- 2 cups farro
- 4 tsp extra virgin olive oil
- 2 tsp kosher salt for water
- 1 tbsp lemon zest
- 1 clove garlic, grated
- 1 cup fresh parsley, finely chopped
- ¼ cup walnuts
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tsp honey
- Salt to taste
Chimichurri
- 1 shallot, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp Aleppo pepper
- ¼ cup + 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tsp kosher salt
- 1 cup fresh parsley, finely chopped
- ¾ cup extra virgin olive oil
Braised fennel
- 4 fennel bulbs, quartered
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 clove garlic
- Fresh dill
Note
For a vegetarian option, use butternut squash. Peel and cut 1 medium butternut squash. Cover with olive oil, salt and pepper and roast until done. Brush the squash with the same glaze as the lamb and place in the oven. Glaze a few more times between cooks until tender.
Directions
| Apricot glazed rack of lamb | |
| Step 1 | |
| Preheat the oven to 475°F. | |
| Step 2 | |
| Season the lamb well with salt and pepper. Heat a pan with grapeseed oil and sear lamb all over until you get nice caramelization. Remove from the pan and set aside while you make the glaze. | |
| Step 3 | |
| In another pan melt butter and add garlic. Gently simmer then add vinegar, preserves, Aleppo pepper, water and lemon juice. Cook until combined and syrupy. Brush the lamb with the glaze and place in the preheated oven for 10 minutes. Glaze the lamb rack again making sure to cover everything. Place back in the oven for another 5 minutes until the rack is medium rare. Remove and let sit for 10 minutes. | |
| Toasted farro | |
| Step 4 | |
| In a large pot, heat 2 tbsp olive oil, then add the farro and toast until you get a nutty smell (around 4 minutes). Add water and season with 2 tsp of kosher salt. Bring to boil then turn down the heat and gently simmer for 25 minutes or until cooked (it should still have a bite to it). Drain the farro. | |
| Step 5 | |
| In a bowl, place cooked farro and add 3 tbsp extra virgin olive oil, grated garlic, lemon zest, walnuts, chopped parsley, vinegar, lemon juice, honey and season with salt and cracked black pepper. | |
| Chimichurri | |
| Step 6 | |
| Combine the chopped shallot, garlic, Aleppo pepper, red wine vinegar, lemon juice, kosher salt and parsley in one bowl. Drizzle in the olive oil and mix well. | |
| Braised fennel | |
| Step 7 | |
| Place fennel in a baking dish and cover with red wine vinegar, honey, water and season with salt and black pepper. Seal the tray with tin foil and place in the oven. Roast for 30 minutes until the fennel is just tender. Remove the tin foil and top with a drizzle of olive oil. Turn the oven to broil and flip fennel until both sides are lightly golden. | |
DESSERT
Medjool Date Sticky Toffee Pudding with Forever Nuts ice cream
Medjool Date Sticky Toffee Pudding
Ingredients
Cake
- ½ stick unsalted butter
- 2 eggs
- 1 tsp vanilla extract
- 1 cup light brown sugar
- ½ tsp salt
- 1 tsp baking soda
- 1½ tsp baking powder
- 1½ cups water
- 2 cups pitted medjool dates, chopped up
- 1⅔ cups all purpose flour
Toffee
- 2 cups heavy cream
- 1 cup brown sugar
- 1 tsp salt
- 1 stick unsalted butter
Ice cream
- Pinch of salt
- 5 DAVIDsTEA Forever Nuts tea sachets
- 6 egg yolks
- ¾ cups sugar
- 2 cups heavy cream
- 1 cup whole milk
Directions
| Cake | |
| Step 1 | |
| Preheat the oven to 325°F. Butter and flour a bundt pan. | |
| Step 2 | |
| Place medjool dates with water in a pan. Bring to a boil and turn off heat. Let steep in hot water for 5 minutes, then remove. | |
| Step 3 | |
| Whisk butter, sugar, vanilla and cream together. Add in eggs, one at a time. | |
| Step 4 | |
| In another bowl combine flour, baking soda, baking powder and salt. Whisk and set aside. | |
| Step 5 | |
| Sprinkle the flour mixture into the wet mixture, then add the date mixture. Mix until combined. | |
| Step 6 | |
| Pour the batter into the bundt pan and place in the oven for 35-45 minutes or until a toothpick comes out clean. | |
| Toffee | |
| Step 7 | |
| While the cake is baking make the toffee. Heat a pot with butter, sugar and salt and mix until combined. Once the mixture starts to bubble and turn a light brown, add the cream. Mix well and boil on high heat for 10 minutes or until mixture turns brown. Remove from heat and pour ⅓ of it over the cake. Save the rest for plating. | |
| Step 8 | |
| Let the cake cool with the sauce. When you plate, cut a piece, top with ice cream and drizzle with more sauce. | |
| Ice cream | |
| Step 9 | |
| In a small saucepan, heat cream, milk and salt. Bring to almost a boil, remove from heat and add the tea bags. Cover and let steep for at least 10-15 minutes. Remove the tea bags. | |
| Step 10 | |
| In another bowl whisk egg yolks with sugar until light and pale in colour. Pour a bit of hot milk into the eggs, whisking fast while you do it. Keep adding little by little and whisking until it’s all incorporated. | |
| Step 11 | |
| Put mixture back in the pot and turn stove to medium low heat. Continue whisking until mixture has thickened. | |
| Step 12 | |
| Pour custard through a sieve into a bowl, then cover with plastic wrap and place in the fridge until cold. Churn in an ice cream machine and serve. | |
