|
Sign up for our newsletters!
 Terms of Use | Privacy Policy       Subscribe to O, The Oprah Magazine
Chamomile Tea, Ginger and Orange Zest Salt
Created by Kathy Gunst
Pin It
  |  
Print
0
Comment
Flavored Salts
Created by Kathy Gunst
Sprinkle this on roasted chicken or duck, grilled pork chops and grilled salmon or bass. Mix it into vinaigrette dressing or chicken salad. Use it instead of soy sauce in a stir-fry. You can also sprinkle it over a broiled peach or nectarine. The salt will keep for about two months when sealed and stored in a cool, dry place.

Servings: Makes about 1/2 cup
Ingredients
  • 1/2 cup sea salt
  • 1 teaspoon chamomile tea (loose or from a tea bag)
  • 1 teaspoon ground ginger
  • 1 teaspoon grated orange zest *
Directions
* Wash and dry orange well before using

In a small bowl, use a spoon or fork to break up any large salt crystals. Stir in tea, ginger, and orange zest; mix well. Let sit 1 hour before sealing in a small glass jar.
From the May 2005 issue of O, The Oprah Magazine

Keep Reading

Cathy Mantuano's Wine Pairings

Cathy Mantuano, wine consultant for Chicago's Spiaggia, pairs the perfect wines for the recipes you'll be making with your new pantry essentials.

Dried Spinach and Sencha Tea

Recipe for Michel Nischan's Dried Spinach and Sencha Tea, as seen in the April 2005 'O, the Oprah Magazine.'

Tea Sandwiches

Recipe for Susan Spungen's Tea Sandwiches, as seen in the Spring 2005 issue of 'O at Home.'

Curry Carrot-Ginger Soup

Recipe for Curry Carrot-Ginger Soup, as seen in the February 2001 issue of O, The Oprah Magazine.

Loading...
Advertisement
Oprah's Book Club 2.0
Advertisement
Advertisement
IN THE CURRENT ISSUE
Grow your life! Get an exclusive look at Oprah's new farm, uncover 28 fresh ideas for happier living, and learn Bob Greene's top secret to eating smarter. Plus, find out how you can win a trip to Hawaii to have lunch with Oprah!
see all new stories