Almond Velvet Iced Tea Ingredients: 2 Lipton tea bags (1 quart) 1/2 cup sugar 1/2 cup heavy whipping cream 2 tablespoons sugar 1 teaspoon almond extract Ice cubes 1 quart boiling water water Direction : 1. Brew a fresh pot of tea by boiling 1 quart water. Dip the tea bags in the hot water. Wait 15 minutes then remove tea bags. Add 1/2 cup sugar and stir. Let chilled. 2. Using an electric mixer, whip heavy whipping cream, almond extract and 2 tablespoons sugar together until thicken but not solid. 3. Fill a glass with ice. Add cold tea. 4. Add whipped cream to iced tea with a spoon. The whipped cream will float. 5. Drink in layers and enjoy.
2 teaspoons instant dashi powder (Japanese soup stock granules) 1 tablespoon plus 2 teaspoons mirin (sweet Japanese rice wine) 2 teaspoons reduced-sodium soy sauce 1/8 teaspoon toasted sesame oil 1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen peas, thawed 12 baby shrimp or 4 large shrimp, peeled, deveined, coarsely chopped if large 4 large shiitake mushroom caps, finely chopped 3 large eggs 2 scallions, whites and pale greens only, thinly sliced Ingredient info: Dashi powder is available at Japanese markets. Mirin is available at Japanese markets and in the Asian foods section of some supermarkets. PREPARATION Combine dashi powder, 1 tablespoon mirin, and 2 cups warm water in a medium bowl. Stir to dissolve powder. Transfer 1 tablespoon dashi mixture to a small bowl. Add soy sauce, oil, and remaining 2 teaspoons mirin; set dashi sauce aside. Set remaining dashi mixture aside for custard. Set a large bamboo steamer over a large pot filled with 1...
Cherries: Drain the cherries, reserving the liquid. Place the cherries in a bowl and toss with 2 tablespoons Kirsch. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool. Chocolate Genoise: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper. In a bowl, s ift the flour, salt and cocoa powder . In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) ( the batter will fall back into the bowl in a ribbon -li...
Comments
Post a Comment