Earl Grey, hot

Today marks the 40th anniversary of the Star Trek TV show. To celebrate and join in at the Star Trek Blog Carnival at A Mama's Rant, I'm highlighting various recipes from The Star Trek Cookbook written by Star Trek Voyager's chef Nelix (also known as actor Ethan Phillips).

The Star Trek Cookbook - I must be joking, right? Well that's what I thought when the book originally came out. However, since I was participating in this blog carnival - and needed some Star Trek inspired recipes -  I thought I'd purchase a cheap, used copy.

Boy, was I pleasantly surprised. There's some darn good recipes in the book like Ratamba Stew (eggplants, peppers and tomatoes over pasta or rice), Laurellian Rice Pudding (with unsweetened coconut milk and mangos), and Spider Apple Pudding (instead of using Talaxian blue spider stomach, use stale white bread instead since they have similar consistency and taste). The Star Trek lore around the recipes is kind of fun, but will only be appreciated by die hard Trekkers, especially those familiar with DS:9 and Voyager.

Nelix features some Classic and Next Generation Trek recipes, too. At A Readable Feast I've featured a recipe for Vulcan Apple Pastry which is very practical for us eating-on-the-run 21st century types. However, I was intrigued by his Picard inspired recipes, and his use of Earl Grey tea.

Nelix gives the history of the tea and writes about Captain Picard's love of the drink. Then he gives recipes for an Earl Grey chocolate cake and a cocktail. I find the use of infused tea very interesting, and hope non-Star Trek fans will find these as enticing as I did.

The Picard Cocktail
Nelix isn't sure if this was ever served at Quark's or Ten-Forward, but it should make for a great hot after dinner drink. Serve it with some fo the Earl Grey Chocolate Cake!

Ingredients:

• 8 ounces fresh spring water
• 1 ounce Grand Marnier or Cointreau liqueur
• 1 tsp. Earl Grey tea leaves

Directions:

1. Heat the water to nearly boiling, and pour over the tea, steeping for about 3 minutes.
2. Pour into a cup, straining out the leaves.
3. Slowly pour in the Grand Marnier or Cointreau
4. Serve at once.

Thanks to Ross Hines at RainbowAnimations.com. Boy was I pleasantly surprised to find this image. What a hoot!

Picard's and Troi's Earl Grey Chocolate Cake

Ingredients:

• 3/4 cup (1 1/2 sticks) butter, softened
• 3/4 cup sugar
• 3 large eggs
• 2 Tbsp. Earl Grey tea (infused)
• 3/4 cup sifted, self-rising cake flour
• grated rind for 2 oranges

Directions:

1. Preheat over to 350 degrees F. Grease and line a large loaf pan.
2. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and beat thoroughly.
3. Add the grated rind, flour and tea, and fold in with a wooden spoon.
4. Turn the batter into the pan and smooth the top.
5. Bake for 30 to 40 minutes or until a toothpick inserted into the cake comes out clean.
6. Remove from oven and let cool. When cool, score the top lightly in preparation for the icing.

Icing:

• Juice from 2 oranges
• 1/2 cup sugar
• 2 ounces semisweet chocolate
• 1/2 tsp. Earl Grey tea (infused)

Directions:

1. Gently heat the orange juice and sugar together in a saucepan until the sugar has dissolved.
2. Bring to a boil and boil 1 to 2 minutes.
3. Pour over the cake. When it has soaked in, then you can remove the cake from the tin.
4. In a small saucepan, combine chocolate with the tea and melt.
5. Pour over the top. You can make patterns with a fork.
6. Slice and enjoy with a steaming hot cup of Earl Grey.

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