Ken Rudee, owner of Barnes & Watson Fine Teas®, uses jasmine green tea to flavor Lox in a recipe inspired by Cooking With Tea. Lox Infused with Green Jasmine Tea 8 oz. Nova lox¼ c Barnes & Watson Emerald Blossom Separate the lox and place on a non-reactive, flat-bottomed container. Pulverize the Emerald Blossom with a mortar & pestle, mini food processor, or with a rolling pin. Sprinkle the pulverized tea evenly over the lox and cover with wax paper or plastic wrap. Place a flat, heavy object (book, plate with canned goods on top, etc.) on top of the covered lox and refrigerate for 12 hours. After 12 hours, rinse with cold water and pat dry. Arrange Lox on a platter and serve with bagels, cream cheese, sliced tomatoes, sliced red onions and capers. Serve lox with Barnes & Watson's White Peony tea. |
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