(no subject)

[madbaker]

I have 300 g of foie torchon curing in the fridge in preparation for New Year's. (We follow a fine Fronch tradition of ringing in the New Year with foie and champers.) I also made Russian Tea, which is an old family* holiday recipe.
Today we will head off to silliness, food, and wine with friends. That should be nice.

*By which we think it came from Sunset Magazine in the '50s. It's been served at family holiday gatherings every year since then.

Comments

[allison-is.livejournal.com]

Haha my fam has those recipes too!

[rustmon.livejournal.com]

Fronch fries?

[lifeofglamour.livejournal.com]

Well I came in here seeing there were two comments and thinking, "Surely the first comment is someone asking what Russian tea is and/or asking for the recipe, and the second comment would be his answer." Because obviously if people have been making it in your family since the 50s it must be remarkable indeed. Alas I was disappointed. What's special about Russian tea? Is there a recipe?

[madbaker.livejournal.com]

2 T loose tea (I use English Breakfast)
1 orange and 1 lemon, chunked with peel attached
juice of 1 orange and 1 lemon
1 stick cinnamon
4 cloves
1 cup sugar

Stir, squish, let steep 1 hour. Add 5 cups boiling water. Let steep 5 min, squishing fruit chunks to press out oil. Strain through cheesecloth, pressing out juice. Serve very hot.

I often increase the cinnamon and cut the sugar. I also like using at least 1 blood orange.

This has a fair amount of caffeine, but you can't taste it.

[lifeofglamour.livejournal.com]

Intriguing! Gonna try that. Thanks!