Wednesday, July 29, 2009

Summer's Secret Ingredient

Is green tea the next "it" ingredient?

Not many people realize that cancer-fighting matcha powdered green tea can be added to many types of foods and refreshing beverages -- everything from smoothies, to delicious baked goods, to pasta salad, fish and eggs. Matcha is the newest way to reap the powerful health benefits of green tea – sans tea cup.

It gets even better -- the health benefits of matcha exceed those of regular green tea because with matcha you ingest the whole leaf, not just the brewed water. One glass of matcha is the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content!

Matcha Source (www.MatchaSource.com) is a premier online retailer of 100% matcha green tea from Japan -- no sugar, additives or preservatives. Whether you are a newcomer or matcha enthusiast, this is the place to find anything and everything matcha!

The site offers a bevy of tantalizing recipe ideas perfect for your next poolside party:
http://www.matchasource.com/matcha-recipes-s/6.htm

MATCHA ICE-CREAM SANDWICHES


Prepare green tea ice-cream per the recipe below. Prepare shortbread cookies per recipe from eBook.

TIMING: Prepare cookies and ice-cream a day ahead. Make sure both are well chilled. Assemble when ready to eat. Warm an ice-cream scooper in hot water and scoop frozen ice-cream onto chilled cookies. If the ice-cream sandwich becomes too soft, simply place the whole thing (cookie and all) into the freezer for a few minutes. Eat immediately, or serve in a bowl for easier handling.

Step 1:

Matcha Green Tea Ice Cream

The quintessential matcha recipe. Dreamy.

* 1/2 cup whole milk
* 1/3 cup raw evaporated cane sugar
* Pinch sea salt
* 3 egg yolks
* 2 tablespoons sifted matcha powder blended with 1/8 cup water to form a smooth paste.
* 1 cup heavy cream
* 1 teaspoon vanilla

Scald milk mixture over low heat, stirring constantly to dissolve the sugar, then remove from the heat. In a small mixing bowl whisk the three egg yolks lightly.

Slowly pour 1/4 of hot milk into egg yolks, whisking as you go to temper them, then add the yolk mixture back into the remaining hot milk. Cook, stirring constantly, over low heat until it thickens a bit. Remove from heat and pour back into mixing bowl.

Combine the matcha paste, cream and vanilla and add to the milk mixture. Whisk to blend and cool, then cover tightly and chill thoroughly. Follow the directions for your own ice cream maker.


Step 2:

Matcha Shortbread Cookies


mix in medium bowl:

1/2 cup - unsalted butter (softened but not melted)

1/4 cup - dehydrated cane sugar


whisk in large bowl:

1 cup - whole grain spelt flour

2 tablespoon - arrowroot powder

1/4 teaspoon - celtic sea salt

1 teaspoon - sifted matcha powder


mix dry into wet, roll into a log, wrap and chill for at least an hour


cut into 1/4 inch slices

makes approx. 24 cookies

bake @ 275 for 15 minutes

cool completely


Slow Brewed Iced Matcha Tea



* Scoop two almond shaped tea scoops into a glass pitcher.
* Fill with ice and water.
* Let rest for several hours.
* Pour over ice into a chilled glass and enjoy.


TIPS and Know-How

Temperature matters. Heat brings out the bitter flavors in matcha. Ice will bring out the sweetness and the rich creamy taste unique to matcha. For best results use Morning Matcha Organic Classic Grade, or Gotcha Matcha Cafe Grade. Adjust proportions to taste. Prepare and drink iced- matcha tea on the same day. Matcha tea does not technically “dissolve” but rather “suspends” in liquid. After a while, the tea will float to the bottom and your brew will separate with a dark green pond at the bottom of your pitcher. The brew is still good. Just stir and pour over ice. Slow brewed iced matcha will taste rich and creamy. Add sugar, agave nectar or honey for sweeteners. Try ginger or lime for a tart finish.

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