Wayne's Weekend

Wayne's Weekend

Wayne's Weekend: Flavored Iced Tea Buffet

Make a variety of flavored simple syrups to sweeten iced tea

By Wayne Johnson
|  Thursday, Aug 22, 2013  |  Updated 1:37 PM CDT
View Comments (
)
|
Email
|
Print
Rather than using sugar, a creative way to give guests a choice of sweeteners for their iced tea is by creating a buffet of simple syrups and garnishes. Wayne Johnson shows you how.
 
 Rather than just a little sugar, a creative way to give guests a choice of sweeteners is by creating a buffet of simple syrups and garnishes. 
 
 Source: http://www.nbcchicago.com/on-air/as-seen-on/Waynes-Weekend-Flavored-Ice-Tea-Buffet-220612611.html#ixzz2cikAYZNS

Rather than using sugar, a creative way to give guests a choice of sweeteners for their iced tea is by creating a buffet of simple syrups and garnishes. Wayne Johnson shows you how. Rather than just a little sugar, a creative way to give guests a choice of sweeteners is by creating a buffet of simple syrups and garnishes. Source: http://www.nbcchicago.com/on-air/as-seen-on/Waynes-Weekend-Flavored-Ice-Tea-Buffet-220612611.html#ixzz2cikAYZNS

advertisement
Photos and Videos

Wayne's Weekend: Appetizers On the Grill

Wayne Johnson makes bruschetta and pizza on the grill.

Wayne's Weekend: Chimichurri Sauce

Wayne Johnson shows you how to make Chimichurri sauce, which has recently become very popular in restaurants and sandwich shops.
More Photos and Videos

There are still some warm days ahead this summer and a nice way to enjoy an outdoor evening is with family, friends and a tall glass of iced tea.  Freshly brewed iced tea is enjoyable unsweetened for many folks, but a lot of us prefer some extra flavor in our tea as well.  Rather than just a little sugar, a creative way to give guests a choice of sweeteners is by creating a buffet of simple syrups and garnishes.  From sweetened lemon to an aromatic lavender, these homemade syrups offer a palate pleasing smorgasbord.  And, by adding garnishes like lemon slices, peach wedges, skewers of blackberries, umbrella straws and more, guests can uniquely customize every glass.  So, brew a big jug of tea, put out the syrups and garnishes and enjoy the summer nights still to come.  Just for grins, I've also added a recipe for rosemary macadamia nut crackers.  The salty taste is perfect with a glass of sweet tea.

Big Jug Of Brewed Iced Tea
for about 1 1/2 gallons of iced tea

ingredients

3/4 cu Black Tea, like a ceylon
6 cu Water
Ice

Method

Fill a large container with ice.  Place tea in a strainer pot.  Bring water to a boil.  Pour water over tea and cover to steep for 2 minutes.  Strain liquid and pour over ice.  Add cold water to top off container if necessary.

Basic Lemon Simple Syrup

Ingredients

2 cu Water
2 cu Granulated Sugar
zest of 1 Lemon
juice of 1 Lemon

Pour water and sugar in a large pot over hight heat.  Stir to dissolve sugar.  Add lemon zest and juice.  Bring mixture to a boil.  Remove from heat, cover pot and let it sit for 20 minutes. Strain syrup into a sealable container.  Allow to cool and then refrigerate until ready to used.

Lavender Simple Syrup

ingredients

2 1/4 cu Water
2 cu Granulated Sugar
3 tbl Dried Lavender Buds

Method

Pour water and sugar in a medium pot over hight heat.  Stir to dissolve sugar.  Add lavender and bring to a rolling boil.  Remove from heat, cover pot and let it sit for 20 minutes. Strain syrup into a sealable container.  Allow to cool and then refrigerate until ready to used.

Rosemary Simple Syrup

Ingredients

2 1/4 cu Water
2 cu Granulated Sugar
4 oz Fresh Rosemary, roughly chopped

Method

Pour water and sugar in a medium pot over hight heat.  Stir to dissolve sugar.  Add rosemary and bring to a rolling boil.  Remove from heat, cover pot and let it sit for 20 minutes. Strain syrup into a sealable container.  Allow to cool and then refrigerate until ready to used.

Peach Mango Simple Syrup

ingredients

1 lb Peaches, about 2 medium
1 lb Mangos, about 1 large
2 1/2 cu Water
2 cu Granulated Sugar

Pour water and sugar in a large pot over hight heat.  Stir to dissolve sugar.  Roughly chop fruit with the skin on and add to the pot.  Bring mixture to a bring.  Reduce heat, add a cover and simmer for 10 minutes.  Remove from heat and let mixture site, covered, for an additional 20 minutes.  Strain syrup into a sealable container.  Allow to cool and then refrigerate until ready to used.

Triple Berry Simple Syrup

ingredients

1/2 pint Raspberries
1/2 pint Blueberries
1/2 pint Blackberries
juice of half a Lemon
1 3/4 cu Water
1 3/4 cu Sugar

Pour water and sugar in a medium pot over hight heat.  Stir to dissolve sugar.  Put berries in a large sealable plastic bag.  Seal the bag and smash the berries.  Pour smashed berries into the pot and bring to a boil.  Reduce heat, add a cover and simmer for 10 minutes.  Remove from heat and let mixture site, covered, for an additional 20 minutes.  Strain syrup into a sealable container.  Allow to cool and then refrigerate until ready to used.

Macadamia Rosemary Crisps
makes about 36

Ingredients

1/4 cu Ground Macadamia Nuts
3/4 cu All Purpose Flour
2 tsp dried Rosemary
8 oz Butter
1 cu Grated Parmiggiano Reggiano
1 cu Grated Dubliner Irish Cheese
1/4 tsp Fine Ground Salt, regular table salt
Additional Coarse Kosher Salt

Method

Place macadamia nuts, flour and rosemary into a food processor.  Pulse until ingredients are fully blended.  Add butter, cheeses and the 1/4 teaspoon of salt.  Process ingredients until mixture comes together and forms a dough.  Remove from the food processor and shape into a log about 8" long.  Wrap log in plastic wrap and place on a flat surface in the refrigerator for 2 hours. 

Preheat oven to 400 degrees F.  Unwrap dough and, using a sharp knife, slice 1/4" disks and place them on a lined baking sheet (using parchment paper or a baking pad).  Constantly rotate dough so that you aren't flattening out the circular shape.  Lightly sprinkle disks with coarse salt, just a few crystals on each.  Bake for about 12 minutes or until golden brown.  Cool crisps on the baking sheet for 10 minutes before transferring to a cooling rack.  Serve at room temperature.

If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.
 

Get the latest headlines sent to your inbox!
View Comments (
)
|
Email
|
Print
Leave Comments
What's New
Get Our Weather App
Stay ahead of the storm with the NBC... Read more
Follow Us
Sign up to receive news and updates that matter to you.
Send Us Your Story Tips
Check Out