Tea, Cheese & Honey Pairing Event

Tuesday, March 7th at 6pm, an event of Tea, Cheese & Honey!  

Saratoga Tea & Honey pairs up with Four Seasons Market to bring to you an evening sampling 5 tea, cheese & honey pairings for the bon vivant! Tea specialist & Chef, Melanie Franks from Solo Farm & Table in South Londonderry, VT, will be guiding us through the flights with her expertise.  An event for the gourmand of all things wonderful.

Tickets are $25/person and they are available here!


Moroccan Chicken with Figs, Almonds & Orange Blossom Honey

Orange Blossom Honey marries so beautifully with North African flavors.  As we like to say, "what grows together, goes together" and citrus trees are found all over the Mediterranean.  This stewed chicken is a heavenly collaboration of sweet balancing spice, salt balancing bitter and a touch of acidity to heighten the bouquet of flavors.  This braised chicken would be traditionally served over couscous, but you may also consider quinoa, rice or your favorite grain.


Moroccan Chicken with Figs, Almonds & Orange Blossom Honey

Servings: 3-4

3 whole chicken legs
1 T butter
1 T extra virgin olive oil
Sea Salt
5 shallots, peeled and halved lengthwise
⅔ cup dried figs, halved lengthwise
½ cup green olives quartered
1 cup white wine
1 T Saratoga Tea & Honey Orange Blossom Honey
1 dried small red chili
1 small pinch saffron
1 small handful raw almonds
1 fresh bay leaf



  1. Preheat the oven to 325°. In a sauté pan at medium-high heat, place the chicken skin side down and caramelize the skin until deeply golden brown.  Do not try to move the chicken, the skin will release from the pan when ready.
  2. Once chicken is browned, season with salt, and place in tagine or a dutch oven. Using the same pan the chicken was in, add the shallots cut side down and caramelize. Add more butter or oil if necessary.
  3. Add the figs and olives to the shallots and cook for one minute.  Add in the wine, honey, saffron and dried chili. Cook until the liquid is reduced by half and pour over the chicken.
  4. In the tajine sprinkle in almonds and add a bay leaf. Place cover on tajine or dutch oven and bake at 325° for 1 ½ hours.  Serve over couscous, quinoa or rice.



Wild Salmon in Genmai Cha Broth (GF)

This is our version of ochazuke;  a simple, traditional Japanese dish made of rice, green tea or dashi, and salmon.  We decided to make it with Japanese green tea (of course!) because it is so quick to brew up and acts as an instant, flavorful broth. The tea we chose for the broth, Genmai Cha, is a flavorful blend of sencha green tea and toasted rice.  It has a wonderful, nutty depth imparted from the toasted rice and a vegetal, bright complexity from the fresh green tea.  This dish is so quick to prepare that it just may become a weekday staple.

Wild Salmon in Genmai Cha Broth

Serves: 4

Time: 1 hr


4 c cooked rice of choice, following package instructions
3 t Genmai Cha Tea
1 meyer lemon, sliced thinly and quartered
2 stalks of scallions, sliced thinly
1/2 jalapeno, sliced thinly
2 c sliced mushrooms (cremini, shiitake, oyster)
4 salmon filets
1 T toasted black sesame seeds
sea salt
2 T butter
1 T extra virgin olive oil (we love Saratoga Olive Oil's Arbequina)
tamari or soy sauce to finish


  1. Cook your rice of choice following the package instructions.
  2. While the rice cooks, prepare the scallions, meyer lemon, and jalapeño for garnishing the dish. Heat a sauté pan 1 T of butter and a drizzle of oil.  Add in the mushrooms and do not touch until caramelized. Turn.  Season with salt and set aside.
  3. Prepare the tea:  Bring a pot of water to a boil.  Allow to cool to 180° and submerge the tea in 16 oz of water for 4 minutes. Strain and reserve your tea broth.
  4. Cook the salmon:  Heat a sauté pan on medium heat.  Add in the 1 T butter and a drizzle of olive oil. When the olive oil foams place the salmon skin side down and do not disturb the fish. Sear the fish until the crust is golden brown (about 4 minutes). Season with sea salt and then flip. Remove the pan from the heat and allow the fish to continue cooking another 5 minutes.
  5. In a bowl, plate a scoop of rice and top with the seared salmon. Scatter the jalapeño, lemons, mushrooms, scallions, and pour the genmai cha broth around the bowl. Finish with black sesame seeds and tamari or soy sauce. Enjoy!



Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Our cinnamon honey is a go-to natural sweetener for chais and black teas, but we get particularly excited over its versatility in the kitchen.  Simply adding a drizzle to roasted vegetables or as an accent on a cheese board, there are so many (possibly too many) places that cinnamon honey can become an addiction.  Rich in Vitamin C & antioxidants,  this spicy ginger soup feels like an indulgence, when it couldn't be healthier or simpler!

Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Serves: 4-6

Time: 1 hr


5 medium carrots
1 large yam peeled and cut into ½ inch medallions
2 T virgin coconut oil
A 2 inch piece of ginger peeled and thinly sliced (medallions are easiest to cut)
1 smashed clove of garlic, peeled
¼ tsp turmeric 
Saratoga Tea & Honey Cinnamon Honey
Chives for garnish
optional garnishes:  plain Greek yogurt, pan roasted mushrooms


    1. Preheat the oven to 400°. Cut the thick end of the carrots in quarters length wise, and if needed the smaller end in half. Try to have all the carrot pieces the same thickness so they can cook evenly.
    2. On a baking sheet add your carrots and yams, drizzle with coconut oil and sea salt to taste. Roast at 400° until golden and caramelized. About 35-45 minutes
    3. In a small pan, sautée the garlic and ginger in 1 T coconut oil.  Once softened, add in the turmeric and a  1/2 tsp cinnamon honey and cook another minute longer to bring the flavors together.
    4. When carrots and yams are done roasting, combine them with the garlic and ginger in blender. Blend with 2-3 cups of water until you have your desired thickness.
    5. Serve with a dollop of yogurt (optional), a drizzle of cinnamon honey and a sprinkle of freshly sliced chives.  As another earthy addition, add pan roasted mushrooms if you would like to add a heartier component to the soup. 

Recipe Manifesto

2017 has come and like so many others, Saratoga Tea and Honey is setting goals for the new year.

We love that our customers are pairing tea with honey and honey with tea.  A cup of chai really wants that dollop of cinnamon honey with a bit of milk, and our after dinner herbals, with a touch of raw honey, is the perfect combination to carry you to sweet dreams.

In our shop, our customer's natural inclination is to pair tea and honey for a sweet brew.  But wait!  There are so many wonderful applications to use tea and raw honey!  They are ingredients that will enhance your cooking, your vinaigrettes and sauces, soups and braises, tarts and puddings.  So, with teacups in hand, we are excited to present different ways to use our delicious teas and honeys!

Meet Hayley, owner and chef, and Lillian, ST&H operations manager and renaissance woman.  In 2017, it is our manifesto that ST&H will bring you weekly recipes to encourage creativity in your kitchen and put simple, healthy dishes on your table!

Pumpkin Spice Chai & Honey

Make a batch of Pumpkin Spice Chai at Home!

  1. Simmer 1 oz of Pumpkin Spice Chai in with 3 quarts of water for one hour.  Turn off after the hour, strain and prepare for immediate use or cool down for later use. This will make 10 - 12 cups of tea.
  2. To serve, if cool, reheat the chai in a saucepan or microwave.  Add in 1 oz of warmed milk or almond milk per 8 oz of chai for a latté.  Sweeten with your honey of choice (about .5 oz).  We recommend our Pumpkin Spice, Cinnamon or Wildflower Honey!

Pumpkin Spice Chai