Monday, May 05, 2008

The Boulder Dushanbe Teahouse: Boulder Tangerine Tea Gingerbread

I recently returned from a trip to Boulder, CO, for some training for the company I work for. On the last day, I went with one coworker to a restaurant I had read about before leaving for Colorado. It's called The Boulder Dushanbe Teahouse, and the decorations were made by artists in Tajikistan, then imported and assembled. The teahouse itself was beautiful, with decorations in hues of blue and rose. The inside was nearly as lovely as the outside, with detailed tile ceilings, but since it was nice day, we opted to eat outside.

The tea list occupies its own separate menu, and I decided on a tea called Snow Mountain. It is a green tea with petals of chamomile, rose, jasmine, and lavender. It was delicious. For brunch I ordered the bangers and mash (grilled pheasant sausage with mashed potatoes and grilled escarole). The sausage was flavorful and slightly gamey, and the escarole had a nice grilled smokiness. For dessert we tried the famous gingerbread and the white chocolate pot de crème which comes with a layer of dark chocolate mousse and berries on top. Both desserts were luscious.

Boulder Tangerine Tea Gingerbread
Adapted from The Boulder Dushanbe Teahouse as seen in Colorado Life magazine

2½ cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 cup canola oil
2 large eggs
½ cup honey
½ cup molasses
½ cup granulated sugar
1 cup strongly brewed Boulder tangerine tea

Orange Syrup
2 cups orange juice
½ cup granulated sugar
1 star anise
1 cinnamon stick

Five-spiced Whipped Cream
8 ounces heavy whipping cream
3 tablespoons Chinese five-spice powder
5 tablespoons powdered sugar
Mix oil, eggs, honey, molasses and sugar. Beat on medium speed until creamy, scraping bowl often. Reduce speed to low, add tea, and mix well. Sift dry ingredients in a separate bowl. Add sifted dry ingredients to wet mix. Mix until moistened. Pour batter into oiled and floured square pan. Bake 350 degrees until set, about 50 minutes.

Cut gingerbread into equal squares, then cut each square in half, into triangles. Drizzle medium plate with orange syrup. Place gingerbread pieces on plate. Finish with five-spiced whipped cream.

Orange syrup: Combine all ingredients in sauce pot. Boil on stove top at medium heat, stirring frequently, until reduced to syrup.

Five-spiced whipped cream: Combine all ingredients and whip.

1 comment:

Jackie said...

Great point about never does hear about a fantastic "Colorado Cuisine", do they? Although it does have a nice ring to it! lol...