Bon Appétea: Moroccan Beef Stew with Mint Tea

  Looking for a recipe to impress your guests at the Thanksgiving dinner you are hosting this year? Consider this meltingly tender beef stew recipe with a refreshing touch – spearmint tea! It will either leave them satiated or craving for another bowl.   Ingredients 750 ml dry red wine 2½-lb. boneless beef chuck roast 1 tsp. freshly ground black pepper 1 tbsp. kosher salt, plus more 3 tbsp. loose mint tea leaves. We recommend Brew Me’s Minty Breeze (Click to shop) 3 medium yellow onions 3 medium carrots 8 garlic cloves 2 star anise 1 cinnamon stick 4 large sprigs thyme 2 Tbsp. red miso paste 1 28-oz. can crushed tomatoes 1 cup parsley leaves and tender stems Crusty bread (for serving)   Instructions   Preheat oven to 300°. Place 2½ lb. beef on a cutting board and cut into 2″ cubes – just try to cut them in relatively evenly-sized pieces so they will cook at the same

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Bon Appétea: Matcha Mille Crepe Cake

When Japanese meets French – you get a decadent Matcha Mille crepe cake. Its green tea layers are subtly bittersweet, with decadent fresh whipped cream in between. The icing on the cake? You don’t need an oven to make this! Ingredients Crepe batter: 1 3/4 cup whole milk 3 tbsp sugar 3 large eggs1 1/2 tbsp melted unsalted butter 1 cup cake flour 2 tbsp matcha powder. We recommend My Tea Inc’s premium matcha (click on the link) imported from Kyoto(click to shop) 1/2 tsp baking powder neutral flavor oil Fresh whipped cream: 1 cup heavy (whipping) cream 3 tbsp sugar Instructions Crepe batter: Add the milk and sugar in a small saucepan and combine well. Heat on medium heat until the milk is warm to touch. Beat the eggs in a large bowl. Then slowly add a small amount (½ cup at a time) of warm milk while whisking. While whisking, slowly add the melted butter to the mixture. Set up

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