Recipe – “Matcha Cream Cheese Chicory Boats”

MATCHA CREAM CHEESE CHICORY BOATS

“New Tastes in Green Tea” by Mutsuko Tokunaga

7 oz.          Cream cheese

1-1/3 tsp. Matcha + 3 tsp. Hot water

8-10          chicory leaves

1 medium tomato, peeled and diced watercress or parsley for garnish

*Remove the cream cheese from the refrigerator 20 minutes or so before use to allow it to soften.

*Mix the matcha and hot water and stir briskly until the paste becomes smooth.   Add to the cream cheese and blend thoroughly with a fork.

*Place the cream cheese in a pastry tube and squeeze a little on each chicory leaf.

*Place on a dish, top with diced tomato, and serve with fresh watercress or parsley.

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Recipe – “Green Tea Croquettes”

GREEN TEA CROQUETTES

“New Tastes in Green Tea” by Mutsuko Tokunaga

4-5                  medium potatoes

1/2                  medium onion

2 Tbsp.           Butter

7 oz.                Hashed beef

Salt and pepper to taste

Pinch of nutmeg

3  Tbsp.          Green peas

1  Tbsp.          Powdered sencha or matcha

3/4 cup         flour

1                     egg, beaten

1 -1/2   cups bread crumbs

Vegetable oil for deep-frying

3  oz.              Cabbage, finely shredded

1                      cherry for garnish

*Peel and quarter the potatoes and boil in a large pan of water with some salt added.  When cooked, drain and mash the potatoes while still hot.  Set aside.

*Finely slice the onion.   Heat the butter in a fry pan and saute the onion over low heat until tender.    Add the hashed beef and stir vigourously until the meat breaks up into strands.   Season with salt, pepper, and nutmeg, and cook until all the liquid has evaporated.    Add the peas and mix.

*Add the beef to the mashed potatoes.   Add the powdered sencha and mix.   Then place in a shallow tray to let it cool.

*Divide the mixture into 12 portions and shape into croquettes.

*Place the flour, egg, and bread crumbs in 3 separate bowls.   Roll each croquette in the flour, dip in egg, and coat with bread crumbs.

*Heat the oil to 360 deg. Fahrenheit (180 deg. Celsuis) and deep-fry the croquettes until they become golden brown.

*Place the shredded cabbage in the center of a large dish, garnish with a cherry, put the croquettes around it, and serve immediately.

Learning about Matcha – part 3

Info on Matcha – part 3

A powdered version of Sencha will only produce “konancha”.

The domination of the flavor of Matcha is from the amino acids.  The higher grade is very sweet, but the counterpart more granule or coarse have a deeper flavor and are harvested later.

Not using the right equipment while grinding down the leaves to create Matcha can effect the quality and may scar the leaves and change the taste.

A simple problem with oxygen and Matcha can change the colour and will give Matcha an odd smell.   Oxidation can greatly affect the grading process.

Resource: “Wikipedia?

Recipe – “Green Tea Viennese”

 “GREEN TEA VIENNESE

“New Tastes in Green Tea” by Mutsuko Tokunaga

1  tsp. Matcha (or 1 tsp. Sencha, powdered in a mill)

1  cup hot water

Sugar or honey to taste

2   Tbsp. Fresh cream, whipped

*Heat a cup of water to 176 degrees Fahrenheit (80 degrees Celsius)

**Add hot tap water to cup to warm.  Discard water.

***Mix the matcha and 2 tsp. hot water, and stir briskly with a tea whisk or small egg whisk until the paste becomes smooth.

****Pour in the rest of hot water, stir, and add sugar.

*****Serve topped with whipped cream.

Recipe – “Matcha Float”

 

MATCHA FLOAT

 

“New Tastes in Green Tea” by Mutsuko Tokunaga

 

2        tsp. Matcha + 1/2 cup of hot water

 

5 – 6   ice cubes

 

1/2    cup cold milk

 

1        scoop vanilla ice cream

 

Syrup or low-calories sweetner, to taste

 

* In a tall glass, mix the matcha and hot water, and stir briskly until the paste become smooth.

 

**Add the ice cubes and pour the milk slowly over the them.

 

***Top with ice cream.   Add some syrup or sweetener if you wish.   Serve with a long spoon.

 

*Need Matcha to complete your recipe, Premium Matcha (Special Order),                          50 g. For $50.00, from Lavendar Cove (www.teas-online.com), available onsite on March 30th, 2012.  Shipping is an extra charge.

Learning about Matcha – part 2

The leaves after harvesting are produced by rolling and drying the leaves.  The result will produce Jade Dew tea.   Now it all changes if the leaves are flat when drying and become flaky, this will produce what is called “Tencha”.  The process to create Matcha is to strip its leaf properties by grinding it down to a powder or a very fine granule.   The powder is viewed as a vibrant green and this is Matcha.

Stone grinding down Matcha in low quantities can take up to 50 minutes.

Next part 3…………

Resource: “Wikipedia”

Learning about Matcha – part 1

Matcha tea is more expensive than other types of tea.  

     Finer Texture — higher grade.   

     Sandy Texture — lower grade.

Matcha comes from tea leaves that are shade-grown and also the same leaf that makes gyokuro.  Prepping the tea leaves and preventing direct sunlight, this process turn the leaves a darker green and with this the amino acids start to produce.  Plucking only the finest buds are picked for Matcha.        Reference: “Wikipedia”

continued to page 2……..

“Raspberry Sorbet with Spearmint”

“Raspberry Sorbet with Spearmint” – by”Having Tea” by Tricia Foley

6          cups fresh raspberries, cleaned, hulled, and dried

2          cups sugar

2-1/4  cups fresh strained orange juice

1           teaspoon finely chopped, fresh spearmint leaves, plus several whole leaves

1/3       cup Triple Sec liqueur

Combine the raspberries, sugar, orange juice, and chopped spearmint leaves in a large bowl.   Allow to marinate for 1 hour.

Put the mixture into a blender or food processor and puree.  Stir in the Triple Sec.  Then pour the mixture into two ice-cube trays with the ice-cube sections removed (or pans of similar size).  Freeze until not quite firm; then scoop the mixture back into the blender or food processor and beat until just slushy.  Return the mixture to the trays until almost firm and beat again in the blender or food processor.  Freeze and beat again, this time allowing the sorbet to freeze almost solid.  (note:   If your sorbet freezes completely, let it soften in the refrigerator for about 30 minutes before serving.)  Garnish each serving with whole spearmint leaves.