Chai tea is just as refreshing when iced.
Photo courtesy Republic Of Tea.

If you enjoy a hot cup of chai tea in the cooler months, brew it and ice it for summer. Here’s a recipe from the Republic Of Tea.

To add another dimension of flavor, the recipe uses maple syrup as the sweetener (that’s real maple syrup, not pancake syrup, which is artificially flavored corn syrup).

If you’re not not keen on maple, use honey, half as much agave*, another sweetener, or no sweetener at all.

RECIPE: ICED CHAI TEA

Ingredients For 4 Six-Ounce Servings

 
Here’s a recipe in case you want to make your own masala chai tea blend from scratch.

1. BRING 2 cups of water to a boil and pour over tea in a heat-resistant pitcher. Allow to infuse for 5 minutes, then remove the tea.

2. STIR in the maple syrup until dissolved. Let the tea cool to room temperature.

3. ADD the milk. Then chill first, or pour over ice to serve immediately.

Find dozens more iced tea recipes at RepublicOfTea.com.

 
*Agave nectar is about twice as sweet as sugar, honey and maple syrup.

To keep pesky bugs out of your drink at poolside or other outdoor leisure, poke a hole in a cupcake liner with a straw.

If you want to create a perfect opening, get out the three-hole-punch.

These multicolored cupcake liners from Wilton are well priced and ready to party.

They’re available in different colors and designs, including polka dots, damask/zebra and a very festive color wheel.

Don’t need a straw? Consider reusable plastic drink covers.

These plastic drink covers, shaped like flowers. They have a tight, spill-proof seal, and thus have no opening for a straw.

More subtle designs include these lily pads.

Shoo the blues: a summer salad with
blueberries and blue cheese. Photo courtesy
Driscoll’s.

The homemade blueberry vinegar will stay fresh for six months and can be gifted to your favorite cook(s).

Prep time is 10 minutes for the salad, 35 minutes for the vinegar.

RECIPE: BLUE SALAD WITH BLUE CHEESE & BLUEBERRIES

Ingredients For 4 Servings

Homemade Blueberry Vinegar

Preparation

1. MAKE the blueberry vinegar. Place blueberries and vinegar in a non-reactive saucepan. (Note that when heating vinegar or acidic foods, it’s important to use a non-reactive saucepan such as stainless steel, non-stick or enamel. Aluminum or cast-iron pans react with acid and can cause a metallic taste.)

2. ADD the sugar and orange zest; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Strain though a mesh sieve, pressing out as much liquid as possible. Pour into glass container. Refrigerate for up to 6 months.

3. MAKE the vinaigrette. Combine the blueberry vinegar, oil, salt and pepper in a screw-top jar or medium bowl. Shake or whisk well to blend.

4. TOSS the lettuces, blueberries, walnuts, cheese and chives in a large bowl with the desired amount of blueberry vinaigrette. Serve immediately.

Why a line of tea-flavored ice creams? Because there wasn’t one!

One day, the tea-loving founder of Tea-rrific Ice Cream made a batch of ice cream from Earl Grey teas, and saw the eyes of friends and family light up when they tasted the complex and unexpected flavors.

Soon, a line of special flavors emerged, and now, the biggest challenge is getting retail freezer space in the burgeoning category of artisan ice creams.

The all-natural premium ice cream line uses rBGH/rBST-free cream from local New England farms and is sweetened with either organic evaporated cane juice or locally sourced honey. The base is infused with top-quality blends of loose leaf teas. There are no stabilizers, gums, corn syrup, preservatives or artificial colors and flavors.

The taste is refreshingly light. The recipes err on the side of subtle, and perhaps that’s a good thing: You don’t have to be a tea fan to enjoy these flavors.

We’d have been willing to have more of a wallop of tea intensity, and one of these days, we may just try infusing our own.

 
There’s a store locator on the company website. Discover more at TearrificIceCream.com.
  

Summer means potato salad, and you can never have too many good potato salad recipes.

This one, from Tiffany Ludwig of Zabar’s, uses the stores famous smoked salmon to excellent effect.

“With capers, dill and smoked salmon,” says Tiffany, “this simple summer dish transforms brunch or lunch into a spectacular meal.”

Tiffany urges that the key to a great-tasting potato salad is to eat it right away, before refrigerating. Yes, refrigerate any leftovers, but enjoy it first as a fresh dish. You’ll appreciate it even more after you compare the refrigerated version.
 
 
RECIPE: SMOKED SALMON POTATO SALAD

Ingredients For 6 Servings

 
Preparation

1. BOIL a large pot of well salted water. While the water is boiling, wash and dice the potatoes. You can leave the skins on, since they add color and nutrition.

2. DICE the potatoes into ½ inch cubes, add to the boiling water and cook for about 15 minutes, until the potatoes are fully cooked through and are a little “fluffy” on the outside.

3. DRAIN the potatoes in a colander. Don’t rinse, or you’ll remove the starch coating that lets other ingredients adhere. Cool to room temperature; don’t refrigerate.

4. MIX in the mayonnaise to thoroughly coat the potatoes.

[1] Smoked salmon potato salad (both photos © Zabar’s).

[2] You don’t have to use a beautiful side of smoked salmon. Retailers often sell “ends,” which work perfectly in a potato salad.