• Ingredients: 44
  • Serves: 12

Russian iced tea with english breakfast or darjeeling tea, sugar, fresh mint leaves, lemon juice, crushed ice, lemon slices, mint sprigs, powdered sugar.




  • *Available at Latin American markets and many supermarkets.

For the ragout

  • 2 tbsps. olive oil
  • 1 lb. fresh shiitake mushrooms, stems discarded and the caps quartered
  • 1 cup medium-dry Sherry
  • 1 cup chicken broth
  • 3 tbsps. soy sauce
  • 2 teaspoons cornstarch, dissolved in 1 tbsp. cold water
  • 3 tbsps. minced fresh parsley leaves

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Pour a quart of boiling water over the tea and steep for 3 hours. Make a syrup of the sugar and 1 cup of cold water by boiling for 10 minutes.

    For this step you will need

  2. Step 2 Add the mint leaves and infuse for 2 hours or until the tea is ready. Strain tea and syrup and combine with the lemon juice.

    For this step you will need

  3. Step 3 Serve in 12- or 14-ounce glasses filled with crushed ice. Garnish with lemon slices and mint sprigs and dust the top with powdered sugar.

    For this step you will need

Nutrition information

Calories 202 Carbohydrates 52 g (17%)
Fat 0 g (0%) Protein 0 g (0%)
Saturated Fat 0 g (0%) Sodium 2 mg (0%)
Polyunsaturated Fat 0 g Fiber 0 g (1%)
Monounsaturated Fat 0 g Cholesterol 0