Green Tea (Matcha) Ice Cream

⅓ cup sugar
⅓ cup cold water
½ teaspoon mirin
2 teaspoons matcha
½ cup whole milk
½ cup half-and-half

In a small saucepan, combine the sugar and water. Stir the mixture over low heat to melt the sugar and then continue to simmer for about 5 minutes, or until a bit syrupy. Add the mirin, stir, and remove the pan from the heat.

In a small bowl, combine 1 tablespoon of the warm syrup and the matcha and stir until dissolved. Return this sweet tea concentrate to the saucepan and stir until completely blended. To retain optimal aroma and ensure an intense jade color, do not reheat the mixture. Stir in the milk and half-and-half and mix thoroughly.

If you are using an ice-cream maker:

Pour the tea-and-milk mixture into the machine and follow the manufacturer’s instructions for making a soft-set ice cream. For most models, about 10 minutes of chilling and churning should suffice. Pour the semifrozen mixture into a 3-cup freezer-safe container with a snug-fitting lid. Tap the container gently on a countertop to force out any air bubbles that might be trapped below the surface. Cover and freeze for at least 2 hours, or until firm throughout.

If you are using a blender, electric mixer, or whisk and freezer trays:

Pour the tea-and-milk mixture into a flat, shallow freezer-safe container, filling it no more than two-thirds full (the mixture will expand). Tap the container gently on a countertop to force out any air bubbles that might be trapped below the surface. Cover and freeze for 1½ hours, or until nearly firm. Transfer the semifrozen mixture to a blender and pulse in a few short spurts. Or, with a handheld electric mixer or a whisk, whip the mixture vigorously in a deep bowl. Return the mixture to the same container, re-cover, and freeze again for another 45 minutes, or until firm (but not rock-hard) throughout. Repeat the blend or whip step one more time to achieve a silkier texture.

The final ice cream should be smooth but not too hard. When ready to serve, transfer one or two scoops to pre-chilled bowls. The jade color of the ice cream makes for a dramatic presentation against black tableware.

Sources: Washoku

Matcha Crème Brûlée

2 cups heavy whipping cream
⅔ cup granulated sugar, plus more for sprinkling
5 teaspoons matcha powder
1 cup soy milk
6 large egg yolks

Preheat the oven to 325° F. In a small saucepan set over medium heat, whisk together 1 cup of the heavy whiping cream, ⅓ cup of the sugar, and the matcha powder; stir until the matcha and sugar are well blended. Add the remaining heavy whipping cream and the soy milk and bring the mixture to a simmer. Remove from the heat.

In a separate bowl, whisk together the egg yolks and the remaining sugar.

Whisking constantly, gradually pour the hot milk mixture into the yolk mixture. Strain through a fine mesh sieve.

Place 6 small (7 to 10 ounce) ramekins in a high-sided baking pan and divide the custard between them. Fill the baking dish with boiling water to reach most of the way up the sides of the ramekins. Carefully transfer the pan to the oven and bake for 40 to 50 minutes, or until the custard is set (it should still jigglewhen shaken).

Remove the ramekins from the water bath and chill in the refrigerator for at least 2 hours to set.

Before serving, remove the ramekins from the refrigerator and sprinkle each surface with a layer of sugar. Using a butane kitchen torch, melt the sugar until golden-brown all over.

Thor Cake

Thor Cake

Apparently oats were originally a weed found in wheat and barley crops that eventually became a crop on its own. The Greeks and Romans of classical times regarded oats as coarse and used them mostly as animal fodder. The Romans called it avena, and considered them only fit to feed barbarians.

Their neighbors, the Celtic and Germanic peoples, took an entirely different view and used oats extensively. In the northern and upland regions of Europe, oats are the only cereal which will ripen in the cold wet climate. Oats were first cultivated around 1000 B.C.E. in Central Europe. The first record of the cultivation of oats in England is a location called athyll (“on oat hill”) in Anglo Saxon records from 779 CE. There is a record of the bishop of Worcester’s oat lands mentioned in a boundary charter dated 984 CE. Ground oats mixed with milk, cream or water was a very common meal for working people. It was not until the fifteenth century that flour made from oats was first referred to as oatmeal.

1 1/2 cups oatmeal

3 cups all purpose flour

1 cup brown sugar

1/2 cup molasses

1/2 cup golden syrup

3 teaspoons ground ginger

1/2 cup (1 stick) butter or lard

1 teaspoon allspice

1/8 teaspoon mace

1/8 teaspoon nutmeg

3 teaspoons cinnamon

2 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup milk

Preheat oven to 350 F (180 C).

Soak the oats in the milk in a small bowl for a half hour.

Whisk together the rest of the dry ingredients in a larger bowl. Stir the brown sugar and the egg together in another large bowl. In a small saucepan over low heat, melt the butter and stir in the molasses and golden syrup. Mix the butter/syrup mixture to the brown sugar mixture. Stir in the dry ingredients until just blended. Place in a greased 9 X 11 inch pan. Bake for about 45 minutes, or until the cake starts to come away from the sides of the pan. A toothpick inserted into the middle should come out clean and the cake should spring back when touched.

Alternatively you can roll the batter into small balls, roll them in oatmeal, and bake them on a cookie sheet until brown.

Strawberry Chia Pudding

Chia is a versatile, powerful little seed with outstanding health benefits. It is very high in calcium, and being high in fibre it keeps you feeling full for longer and is especially handy for regularity. It is also gluten, wheat and nut free.

40 g (1½ oz/¼ cup) chia seeds

250 ml (9 fl oz/1 cup) almond milk

225 g (8 oz/1½ cups) strawberries, hulled

1 teaspoon vanilla powder

1–2 teaspoons rice malt syrup

To make the strawberry chia, place the chia seeds in a bowl with the almond milk and whisk together with a fork. Set in the fridge for at least 8 hours, or overnight. When you’re ready to serve, place the strawberries, vanilla and rice malt syrup in a blender and whiz into a purée on high speed. Add the purée to the chia seeds and whisk well. Spoon into serving glasses, add your favourite topping and serve immediately

Caramel Chia Pudding

Chia is a versatile, powerful little seed with outstanding health benefits. It is very high in calcium, and being high in fibre it keeps you feeling full for longer and is especially handy for regularity. It is also gluten, wheat and nut free.

40 g (1½ oz/¼ cup) chia seeds

375 ml (13 fl oz/1½ cups) almond or coconut milk

1 tablespoon mesquite powder

1 teaspoon rice malt syrup

To make the caramel chia, place the chia seeds in a bowl with the coconut or almond milk and whisk together with a fork. Add the mesquite powder and rice malt syrup and whisk well. Set in the fridge for at least 8 hours, or overnight, before serving with your favourite topping.

Chocolate Chia Pudding

Chia is a versatile, powerful little seed with outstanding health benefits. It is very high in calcium, and being high in fibre it keeps you feeling full for longer and is especially handy for regularity. It is also gluten, wheat and nut free.

40 g (1½ oz/¼ cup) chia seeds

375 ml (13 fl oz/1½ cups) coconut milk

1 tablespoon raw cacao powder

1 teaspoon lucuma powder

1–2 teaspoons rice malt syrup

To make the chocolate chia, place the chia seeds in a bowl with the coconut milk and whisk together with a fork. Add the cacao, lucuma and rice malt syrup and whisk well. Set in the fridge for up to 8 hours, or overnight, before serving. Add toppings of your choice if desired.

Fruit Pizza

  • 3/4 cup butter
  • 1/2 cup powdered sugar
  • 1 1/2 cups flour
  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • selection of strawberries, blueberries, mandarin oranges, bananas, kiwi fruit, grapes, pineapple, etc.
  • 1 cup pineapple juice
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 cup sugar.

Mix first three ingredients.  Grease a pizza pan.  Roll out dough and bake for 15 minutes at 350 degrees. Cool.  Mix next three ingredients and spread on crust.  Add a selection of fruits as toppings. Combine final four ingredients and heat, stirring often until thick.  Cover pizza with this glaze.  Enjoy.

Christmas Mousse

  • 1/4 box gelatin (1 envelope)
  • 1 pint cream
  • 3/4 cup sugar
  • 3/4 cup good sherry
  • 1 teaspoon vanilla extract
  • 1 cup slivered almonds
  • 1 cup maraschino cherries, sliced

Soak gelatin in a cup of cool water for 1/2 hour.  Whip cream and add sugar and slowly pour in sherry.  Mix gelatin into the cream mixture.  Add and stir in vanilla, almonds and maraschino cherries.  Let stand overnight in the refrigerator.

Black Magic Cake

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Heat oven to 350 degrees. Grease and flour one 13x9x2-inch baking pan.  Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.

Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes.  Pour batter evenly into prepared pan.

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pan to wire racks. Cool completely.

Frost.

“Edna Lewis” Inspired Profiterole Filled with Whipped Cream and Custard and Served with Hot Chocolate Sauce

Profiterole

1 cup milk
1stick soft butter
½ tablespoon sugar
1cup sifted flour
4 eggs
⅓ cup blanched slivered almonds (optional)

Preheat the oven to 425°F.

Sift the flour into a mixing bowl. Put the milk, butter, and sugar in a saucepan and let mixture come to a boil. Add the flour bit by bit until the batter is well mixed and smooth.

Add the eggs, one at a time, beating well after each addition until the mixture is again smooth

Using a small rounded spoon, drop by spoonfuls onto a cookie sheet, forming a 9” circular or 10” oval ring about 1” across and 1” high. (There will be enough batter left over to make 5 to 6 individual puffs.) The dough can also be piped onto the sheet with a cookie press. If you like the crunchiness of nuts, the ring can be sprinkled with slivered almonds

Place in a 425°F oven for 25 to 30 minutes. To prevent the ring from collapsing, do not open the oven door for 25 minutes.

Remove the ring from the baking sheet and place it on a wire rack to cool. A half hour before serving, cut through the profiterole with a serrated bread knife, lay the top aside, and remove any moist dough from the center.

Fill the ring with the whipped cream into which you have folded ½ cup of custard sauce. Replace the top. Serve the profiterole with rich chocolate sauce.

Whipped Cream for Filling

1 cup heavy cream
2 teaspoons vanilla extract
Sugar to taste

Whip the cream, sweeten to taste, and flavor with vanilla extract.

Custard Sauce (Pastry Cream)

1 cup milk
⅓ cup fine granulated sugar
½ vanilla bean
2 whole eggs plus 1 yolk
3 tablespoons cornstarch
1 tablespoon vanilla extract or brandy

Scald the milk with the vanilla bean and sugar until the sugar has dissolved.

Beat the eggs and mix in cornstarch well.

Remove the vanilla bean from the hot milk mixture, and slowly pour the milk into the blended eggs and cornstarch. Mix well and place in a double boiler over water that is barely simmering or over very low heat for 10 minutes, stirring all the while. Strain the sauce and cool.

When cool, flavor with vanilla extract or brandy.

Chocolate Sauce

1 cup light cream
⅔ cup extra-fine sugar
3 squares bitter chocolate
1 teaspoon vanilla extract

Melt the chocolate over hot water. Stir in the sugar. Scald the cream in a separate saucepan and stir into the chocolate-sugar mixture. Cook over medium heat until the sauce begins to boil. Lower the heat and let the sauce simmer, stirring often. Cook until it is smooth and thick. Remove the pan from the burner, and when the sauce has cooled, add the vanilla flavoring.