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Tealeaves Floral Jasmine Green Tea Infused with Chèvre on Savoury Shortbread with Orange Marmalade

Our friends at Tealeaves who create amazing teas recently recognized our Executive Chef Margaret Chisholm as one of their ICONS for her leadership and achievements in the hospitality and culinary industry.

Here is an easy hors d’oeuvre recipe that incorporates their beautiful Floral Jasmine Green Tea by infusing it into fresh chèvre on savoury shortbread topped with a premium orange marmalade.   This hors d’oeuvre is perfect with champagne or a crisp white wine.

Floral jasmine green tea infused chèvre on savoury shortbread with orange marmalade
makes 24

5 oz fresh chèvre
3 oz floral jasmine green tea (Tealeaves Master Blend No. 5006)
3 tbsp orange marmalade
24 savoury shortbread (see recipe below)
garnish – radish sprouts, chives or chervil

Roll chèvre into a 1 inch diameter log. If the cheese is too crumbly, add a little cream cheese to soften.
Wrap in one layer of cheesecloth.
Cover with a layer of floral jasmie green tea.
Leave in the refrigerator for three or four days. Remove tea leaves. Keeps one week.
Cut chèvre into thin slices, ¼ inch. It can tend to be crumbly so use a hot* paring knife to cut through it.
*Tip: dip knife into hot water, wipe dry and cut.

Savoury Shortbread
1 cup unsalted butter, room temperature
5 tsp granulated sugar
2 ¼ cups all-purpose flour
¾ tsp fine sea salt

Beat butter just until soft and smooth, do not whip. The shortbread becomes too crumbly if over mixed.
Combine flour, salt and sugar in a separate bowl. Add dry ingredients to softened butter and mix just until well combined, about 10 seconds on medium.
Shape into 2 inch round or square logs. Wrap in plastic wrap. Chill in refrigerator for 30 minutes.
Preheat oven to 350°F. Remove shortbread from refrigerator and into thin slices, ¼ inch. Be consistent with the thickness so they cook evenly.
Lay on a parchment lined cookie sheet. Bake 8 to 10 minutes or until very pale golden but slightly firm.
Let cool.

To assemble:
Top shortbread with a small dollop (1/4 tsp) of orange marmalade and a slice of chèvre.
Garnish with a green leaf.

Photo:  Executive Chef Margaret Chisholm

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