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Pure Leaf is a premium tea brewed from real tea leaves. Pure Leaf tea leaves are selected at their peak in countries like Indonesia, India, Africa and South America. Each variety is chosen by Pure Leaf's Master Tea Blenders for its distinctive characteristics. In 2014, Pure Leaf's Share the Love of Leaves program supported real food with a $150,000 donation to Wholesome Wave, a nonprofit focused on making fresh, locally grown food accessible to all.
To celebrate the changing season, Pure Leaf Iced Tea teamed up with celebrity chef and Mom Gail Simmons and entertaining expert and Mom Camille Styles, author of new book "Camille Styles Entertaining: Inspired Gatherings and Effortless Style” to share simple cooking and entertaining ideas for this holiday season.
Camille Styles Tips for Creating an Orange Garland
• Cut two large oranges into 1/2” thick slices
• Lay each slice flat on a baking rack that’s nested in a sheet pan, and bake in a 200 degree oven for 6-12 hours, or until oranges are fully dry
• To allow air to circulate completely, leave oven propped open a few inches throughout the drying process
• Once orange slices are dried, easily string each slice onto a long piece of thick jute twine
Lemon-Ginger Tea Pomegranate Sparkler
By Gail Simmons
2 tablespoons fresh ginger, thinly sliced
1 cup Pure Leaf Iced Tea with Lemon
1/2 cup pomegranate juice
Cold club soda
2 tablespoons pomegranate seeds, for garnish
2 cinnamon sticks, for garnish
Instructions: In a saucepan, combine the ginger and Pure Leaf Iced Tea with Lemon and bring to a simmer. Remove the pan from the heat and set aside to steep, about 10 minutes. Allow to cool in an airtight container in the fridge.
Fill two highball glasses with ice. Pour 1/2 cup ginger-infused tea, then 1/4 cup pomegranate juice into each glass. Top each with club soda, garnish with a tablespoon of pomegranate seeds and a cinnamon stick to stir.
For alcoholic version, add 2 ounces gin or bourbon before adding tea.
Shaved Fall Vegetable Salad with Tea-Pickled Radishes
By Gail Simmons
FOR THE TEA-PICKLED RADISHES:
1 cup Pure Leaf Sweet Tea, warmed but not boiling
1 tablespoon kosher salt
1 cup apple cider vinegar
8 small radishes, thinly sliced or 4 large watermelon radishes
2 garlic cloves, thinly sliced
1/2 teaspoon whole black peppercorns
Instructions: In a medium bowl, combine the tea with the salt; stir to dissolve. Add the vinegar along with the radishes, garlic and peppercorns. Cover and refrigerate at least an hour or overnight. Drain the pickled radishes, reserving 1Ž4 cup of pickling liquid for use in vinaigrette. Set aside.
Note: The drained radishes can be refrigerated for up to 1 week.
FOR THE SHAVED VEGETABLE SALAD:
1/4 cup reserved picking liquid
1 tablespoon honey
Freshly Ground Pepper
3 tablespoons extra virgin olive oil
1 large fennel bulb, thinly sliced
2 sweet, crisp apples, such as Gala or Fuji, cored and thinly sliced into half moons
2 small heads radicchio, thinly sliced
4 celery stalks, thinly sliced on a bias, leaves reserved for garnish
2 tablespoons roughly chopped flat-leaf parsley
Tea-Pickled Radishes, see recipe above
Instructions: Pour the reserved pickling liquid into a large bowl. Add the honey and whisk to combine. Season with salt and pepper. Slowly add olive oil in a steady stream, whisking constantly to emulsify. Add the fennel, apple, radicchio, celery, parsley and pickled radishes to the bowl and toss all ingredients together to coat. Season with more salt and pepper if desired and garnish with celery leaves before serving.
One person will win a Pure Leaf Prize Pack that includes samples of Pure Leaf flavors, Pure Leaf free product voucher, and a couple of Gail and Camille's hand picked essential items for cooking and entertaining. The package retails around $50.
*This is a Rafflecopter giveaway open to residents of the USA.*a Rafflecopter giveaway