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Bigelow Salad & Dessert Recipes

May 16, 2007


Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish

4 cups mixed lettuce greens
¼ cup (60mL) pomegranate seeds*
2 ounces (56g) soft goat cheese, crumbled
Pomegranate Vinaigrette
½ cup (125mL) boiling water
6 Bigelow Pomegranate Pizzazz® Herb Tea tea bags
1/3 cup (80mL) red wine vinegar
1/3 cup (80mL) olive oil
2 tablespoons (30mL) grated shallots
1 teaspoon (5mL) sugar – to taste
salt and pepper to taste

Make the vinaigrette by infusing water with 6 Bigelow Pomegranate Pizzazz® Herb Tea bags for 10 minutes. Remove tea bags, combine vinegar, olive oil and shallots together. Add sugar, salt and pepper to taste.

Arrange a cup of mixed greens on 4 individual plates, garnish with pomegranate seeds and goat cheese, drizzle with Pomegranate Vinaigrette. Serve immediately.

*If pomegranate seeds are not available substitute sun-dried cranberries.

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes


Tangerine Mousse with Honey & Cream

1 cup (250mL) boiling water
6 Bigelow® Tasty Tangerine Juice Tea Bags
4 egg yolks
1 cup (250mL) sugar, divided
1 pkg. unflavored gelatin
2 tablespoons (30mL) cold water
3 egg whites (½ cup = 125mL)
2 cups (500mL) whipping cream, whipped
2 tablespoons (30mL) honey
1 ounce (30mL) orange liqueur

Pour boiling water over tea bags and let steep 5 minutes. Remove tea bags, squeezing out excess tea and chill.

Over medium heat, beat egg yolks and half the sugar in the top of a double boiler until fluffy. Let cool.

Dissolve gelatin with a little cold water. Beat egg whites and remaining sugar until fluffy and add to egg yolk mixture, folding carefully. Fold in whipping cream(whipped), gelatin and tea. Place in individual dessert dishes. Refrigerate for 2 hours. Garnish with extra whipping cream, drizzle with honey and orange liqueur.

Yield: Serves 10
Prep Time: 30 minutes
Cook Time: 5-10 minutes

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