Recipes

Earl Grey Spiked Pork Tacos with Okanagan Apricot & Plum Salsa

- Earl Grey with Rose Braised Pork Shoulder

• 5 lbs Pork Shoulder
• 3 Tbsp Kosher Salt
• 2 Garlic Cloves, minced
• 1 Tbsp Sweet Soy Sauce
• 4 Tbsp Chipotle in Abdobo Sauce
• 2 Tbsp Soy Sauce
• 2 Tsp Organic Earl Grey with Rose
• 1 Tsp Ground Ginger
• 3 bags MOTEAS !00% Organic Earl Grey with Tea, remove tea from bags

1. Rub pork shoulder with kosher salt
2. Preheat oven to 325 degrees
3. Place the pork shoulder in a braising pan
4. Add all remaining ingredients and cover with aluminum foil
5. Cook for 3 hours
6. With a fork; pull the pork when the shoulder is still hot
7. Strain the reserving liquids
8. Pour the reserved liquids over the pull pork. This will keep the meat moist
9. Cover and place in fridge until ready to use Okanagan Apricot & Plum Salsa

Apricot & Plum Salsa

1 ea Jalepeno Pepper
1 ea Roast Pabalno pepper
1/4 cup MOTEAS 100% Organic Earl Grey with Rose Tea, Chilled
1 ea Juice & zest of lime
2 ea Apricots, pitted and diced 5mm
3 ea Plums, pitted and diced 5mm
1/4 cup Cilantro
1/2 tsp Cayenne Pepper

1. Place all ingredients in a bowl
2. Season with salt and pepper

NEXT – Taco Assembly

1 lb Braised Pork shoulder
2 cup Cabbage, shredded
1 cup Okanagan Apricot & Plum Salsa
8 oz Chipotle aioli (substitute mayo)
8 ea Soft shell taco (substitute lettuce wraps)

strong>1.Warm up the braised pork shoulder
2. Lay out all 8 soft shell tacos on a clean surface
3. Divide all the warmed up pork shoulder between the 8 shells
4. Followed by the remaining ingredients in order; cabbage, salsa, aioli

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Rooibos Punch / Sangria

- Served at ‘Feast of Fields Okanagan’ 2010
Infuse Rooibos in hot water, let steep for 4-6 minutes, chill in fridge. Add thawed orange juice concentrate, ice, lemon juice and sparkling water. Stir and Enjoy.

Makes 14 x 8oz Servings

• 8 Bags MOTEAS 100% Organic Vanilla Rooibos
• 4 C Hot Water
• 1 pkg Frozen Orange Juice Concentrate
• 4 C Sparkling Water / Club Soda or Lemon/Lime Soda or Ginger Ale
• 2 tbsp Lemon Juice
• 4-6 C Ice
• Mint Leaves (for garnish)

**Alteration – add Vodka or Rum.  Red Wine is my favourite and turns it into a Sangria, if adding Red Wine, also add some fruit pieces, such as sliced oranges, strawberries and grapes.

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Chocolate Mint Medley

Infuse Rooibos in hot water, let steep for 4 minutes.  Add Bailey’s and Crème de Menthe. Top with Whipping Cream and Sprinkles of Mint. Enjoy.

Makes 1 x 9oz Cocktail

• 1 Bag MOTEAS 100% Organic Chocolate Mint Rooibos
• 8oz hot water
• 1oz Mint or Regular Bailey’s
• ½oz Crème de Menthe
• Whipping Cream
• Green Sprinkles or crushed Candy Cane and/or Mint Leaf (for decoration)

**Alteration – Replace the Bailey’s with cream and the Crème de Menthe with Mint Syrup.

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Purple Velvet

Infuse Hibiscus in hot water, let steep for 4 minutes.  Add Ice and alcohol. Stir until COLD. Enjoy.

Makes 1 x 10oz Cocktail

• 1 Bag MOTEAS 100% Organic Hibiscus Berry Breeze
• 4oz hot water
• 4oz ice
• 1oz Raspberry Liquor
• 1oz Blue Curacao

**Alteration – Replace the Bailey’s with cream and the Crème de Menthe with Mint Syrup

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Coming November 2012

Orchard Peach Punch

Served at ‘Feast of Fields Okanagan’ 2011
Infuse White tea sachet in 4 C hot water, let steep for 4-8 min, remove tea bags. Place tea in the fridge and let cool for 2 – 4 hours. Add Apple Juice and Peach Purée. Stir, serve and Enjoy!

Makes 9 x 8oz Servings

• 4 Bag MOTEAS 100% Organic Okanagan White Orchard
• 4 C Hot Water
• 4 C Apple Juice
• 1 C Peach Purée (blend 2 peaches in a blender/magic bullet)
• ¼ C Watermelon Purée

**Alteration – Alcoholic: Add 8oz of the Peach Schnapps – Now makes 10 x 8oz Servings

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Rooibos Punch / Sangria

- Served at ‘Feast of Fields Okanagan’ 2010
Infuse Rooibos in hot water, let steep for 4-6 minutes, chill in fridge. Add thawed orange juice concentrate, ice, lemon juice and sparkling water. Stir and Enjoy.

Makes 14 x 8oz Servings

• 8 Bags MOTEAS 100% Organic Vanilla Rooibos
• 4 C Hot Water
• 1 pkg Frozen Orange Juice Concentrate
• 4 C Sparkling Water / Club Soda or Lemon/Lime Soda or Ginger Ale
• 2 tbsp Lemon Juice
• 4-6 C Ice
• Mint Leaves (for garnish)

**Alteration – add Vodka or Rum. Red Wine is my favourite and turns it into a Sangria, if adding Red Wine, also add some fruit pieces, such as sliced oranges, strawberries and grapes.

Print Recipe

Chocolate Mint Medley

Infuse Rooibos in hot water, let steep for 4 minutes. Add Bailey’s and Crème de Menthe. Top with Whipping Cream and Sprinkles of Mint. Enjoy.

Makes 1 x 9oz Cocktail

• 1 Bag MOTEAS 100% Organic Chocolate Mint Rooibos
• 8oz hot water
• 1oz Mint or Regular Bailey’s
• ½oz Crème de Menthe
• Whipping Cream
• Green Sprinkles or crushed Candy Cane and/or Mint Leaf (for decoration)

**Alteration – Replace the Bailey’s with cream and the Crème de Menthe with Mint Syrup.

Print Recipe

Purple Velvet

Infuse Hibiscus in hot water, let steep for 4 minutes. Add Ice and alcohol. Stir until COLD. Enjoy.

Makes 1 x 10oz Cocktail

• 1 Bag MOTEAS 100% Organic Hibiscus Berry Breeze
• 4oz hot water
• 4oz ice
• 1oz Raspberry Liquor
• 1oz Blue Curacao
Print Recipe

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