Sunday, January 13, 2013

Baking with Bergamots

Bergamot season has come and gone at the Perennial Tea Room, and again, thanks to our friends at Ripe to You in California who now grow these.

Having Bergamots in our shop every January is a good way for customers to see and smell what is used to flavor a naturally scented Earl Grey, like our Earl Grey Extra. Of course we sell some to customers who would like to try using this unique fruit - but staff like Sue and Annie go bergamot berserk.  Of course I (Sue) only bought 3 this year, but Annie now has 15 to enjoy.

Two of my three bergamots yielded a lovely pound cake with the zest of 1 1/2 bergamots and 2 Tbs. of the juice in the batter.  The pound cake was topped with the juice of two bergamots and a cup of sugar for a citrusy sweet finish..  The remaining zest was sprinkled atop melted chocolate to make an Earl Grey Chocolate Bark.  One bergamot left to use for something tasty and delicious.

My house smelled like Earl Grey Heaven yesterday.

As for Annie's 15, she is going to zest one in her Shortbread batter, and make Bergamot Marmalade, and from there - who knows. 

A good reason to look forward to the dark rainy chill Seattle January days.

I think I'll go make myself a cup of Earl Grey. 

No comments:

Post a Comment