Tag: matcha

Lost In Tokyo

Few cocktails are as infuriating as the Tokyo Tea. Some may be able to separate the name from the content, but it’s unforgivable false advertising to me. Standing tall in a slender high ball glass, glowing bright green, you’d expect something at least minimally connected to Japanese iced tea, right? Wrong. There’s no tea, it’s not made in Tokyo, and it’s not even particularly tasty. Let’s give the Tokyo Tea a makeover to finally live up to its promise.

What Is A Tokyo Tea Cocktail?

Following the blueprint of a Long Island Iced Tea, which notably contains zero tea content itself, the bulk of this drink is a mishmash of spirits that seem like the leftovers of disparate bottles, mixed together in a last-ditch attempt to clear out. Vodka, rum, tequila, gin, and triple sec are all invited to the party in equal measure, indiscriminately mixed with abandon.

The star of the show that sets this rendition apart and contributes the only plausible inspiration for the name is midori, a sweet, green liqueur flavored with the subtle fruitiness of melons. At only 1/8th or less of the total volume, though, I promise you’d never know, if not for the color.

Updating The Recipe

Putting the Tokyo and tea back into the Tokyo Tea, my version of the cocktail starts with a base of full-flavored ceremonial matcha. Bold, vibrant, subtly grassy, umami, and just slightly bitter, it provides a richly nuanced foundation to build upon, all while balancing out the sweeter liqueurs. Though most Americans think of matcha lattes with velvety milk foam, this take skips the creamy component to keep the drink light and refreshing.

If you’re craving a Tokyo Tea that lives up to the name, this twist on tradition will finally set the record straight. Remember to enjoy responsibly because even after paring down the number of spirits involved, this cocktail still packs a punch.

Continue reading “Lost In Tokyo” →

Hannah (BitterSweet)6 Comments

Do the Monster Munch

There’s certainly no shortage of sweet treats this time of year. Mountains of glittering, foil-wrapped candies adorn office desks and kitchen counters alike, tempting passersby to indulge at every turn. Though the abundance of goodies excites my sweet tooth, the wide range of offerings all too often prove disappointing to my taste buds; throat-searing sugary centers enrobed in waxy chocolate coatings are more common than not, each morsel putting on a festive facade to mask its flat flavors. Time and again, each new crop of bewitching confections fails to satisfy. Stop the madness, I say! Step away from the shiny packages and seek solace in a far more satisfying popcorn snack experience.

Matcha Munchies Green Tea Popcorn Snack

Popcorn, the crisp, fluffy kernels that boast an impressive serving of fiber in each handful are the savior of peckish healthy eaters everywhere. This workhorse snack provides the perfect blank canvas for a Halloween treat that’s a far lesser evil than those frightful mass-produced candies.

Tinted a monstrous shade of green thanks to the bold addition of green tea powder, each bite of this popcorn snack recipe rings with the complex interplay of sweet and bitter tastes, each in perfect harmony. Crunchy clusters of pumpkin seeds round out the mix with a subtly nutty flavor. Drizzling dark chocolate over the top really gilds the lily, but for an event as flamboyant as Halloween, it seems appropriate to pull out all the stops.

Matcha Munchies Green Tea Popcorn Snack

Though little trick-or-treaters may not appreciate this more mature, sugar-coated delight, that only means there’s more of this delicious popcorn snack to go around for the rest of us. It may appear to yield an intimidating amount of glorious green kernels, but don’t you dream of reducing the recipe. Not even the most sour ghost or ghoul could resist its wicked charm.

Yield: Makes About 7 Cups; 6 – 8 Servings

Matcha Monster Munch

Matcha Monster Munch

Tinted a monstrous shade of green thanks to the bold addition of green tea powder, each bite of this popcorn snack recipe rings with the complex interplay of sweet and bitter tastes, each in perfect harmony. Crunchy clusters of pumpkin seeds round out the mix with a subtly nutty flavor. Drizzling dark chocolate over the top really gilds the lily, but for an event as flamboyant as Halloween, it seems appropriate to pull out all the stops.

Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 6 Cups Freshly Popped Popcorn
  • 1 Cup Pepitas
  • 3/4 Cup Granulated Sugar
  • 2 Teaspoons Matcha Powder
  • 1/4 Cup Brown Rice Syrup
  • 1 Tablespoon Vegan Butter or Coconut Oil, Melted
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Vanilla Extract
  • 4 Ounces (About 3/4 Cup Chopped) Bittersweet Chocolate, Melted

Instructions

  1. Preheat your oven to 200 degrees and lightly grease a jelly roll pan or any rimmed baking sheet. Combine the popped corn and pumpkin seeds in a large bowl and set aside.
  2. In medium saucepan with high sides, combine the sugar, matcha, rice syrup, melted butter or coconut oil, and salt. Whisk vigorously to break up any small clumps of matcha before proceeding. They can be tricky to disperse, especially in hot liquids, so don’t be afraid to really beat the mixture up while you have the chance. Set the pan on the stove over medium heat.
  3. Periodically stir as the mixture heats up, until the sugar has dissolved. Once it reaches a full boil, stop stirring and allow it to cook at a lively bubble for 5 minutes. Don’t rush it!
  4. Remove from heat and stir in vanilla. Working quickly but carefully, pour the hot sugar syrup over your bowl of popped corn and gently stir to coat. Transfer the entire thing over to your prepared baking pan, spreading it out into an even a layer as possible, and move it into your oven. Bake, stirring every 15 minutes, for 1 hour.
  5. Let cool completely before drizzling all over with melted chocolate. Allow the chocolate to fully set before breaking the popcorn into large clusters. Store in an airtight container in a cool place for 3 – 4 days, maximum.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 333Total Fat: 19gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 4mgSodium: 135mgCarbohydrates: 36gFiber: 4gSugar: 23gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: Japanese / Category: Starters and Snacks

Hannah (BitterSweet)3 Comments

Smooth-Talker

Making the leap from blender to bowl, smoothies are no longer strictly liquid nourishment. Morning, noon, or night, it’s time to put away the straws and break out the spoons. Acai bowls paved the way for this natural evolution, but smoothie bowls are entirely unique creations, free from the constraints of the typical toppings or construction. Browse through Instagram for a few seconds, and you’ll see a full spectrum of colors, layers, textures, and sometimes even actual glitter fill your screen. These run the gamut from austere to more indulgent than chocolate custard, so as with most other edible art forms, the real struggle is finding a happy balance between the two.

Get Your Greens With Smoothie Bowls

For me, that means going green, but not in the predictable way. Kale, spinach, and collards alike are mainstays in my meals, but not in my blender. The green smoothie movement is one that i could never fully embrace, simply because I couldn’t rationalize adding ingredients that didn’t contribute positive flavors to the mix, but rather, unfavorable tastes that would need to be covered up or otherwise compensated for. Green is great, but when it comes to smoothies, matcha is always my favorite source.

Enthusiasts will agree that there’s no wrong way to enjoy this verdant powdered tea leaf, but many are missing out on matcha’s full flavor potential.

Different Grades of Matcha

Did you know that there are numerous different grades of the emerald superfood, which vary greatly in flavor and potency? Separated into three distinct categories, it may be difficult to suss out when it’s best to employ ceremonial matcha, culinary matcha, or any of the shades of green in between.

  • Contrary to my first naive assumption, it turns out that culinary matcha is not actually of lower quality, and in fact contributes a stronger tea flavor to baked goods, as it’s better suited to withstand the heat of the oven.
  • Ceremonial grades possess greater nuances, best to sip, savor, and carefully contemplate. Each one tells it’s own story, so carefully calibrated through every step of processing, that no two batches will taste precisely the same.

No matter how your brew or blend it up, green is always good when it means matcha!

Hannah (BitterSweet)19 Comments

Pea-Brained

To say that I’ve been feeling a bit scattered lately would be putting it lightly. Silly little oversights have punctuated the last couple of days, spicing up the mundane routine with strange surprises sprinkled here and there. Dirty dishes some how find their way back into cupboards, unwashed; recipe components are completed, and then forgotten until the meal is fully devoured; days seep through my fingers like water, obliterating a once rigid posting schedule. Nothing to be alarmed about, but it’s clear that running on autopilot is not serving my needs particularly well lately.

“Pea-brained” would describe the situation quite nicely, and not just because of my increasingly dimwitted mistakes. Spring is on my mind, driving me to the point of distraction. Longer, brighter days captivate me while simultaneously throwing off my finely tuned rhythm, and the influx of fresh, vibrant produce easily overwhelms my senses. What to eat first? Where to go, what to do? Every winter seems interminable, so when it finally relinquishes its icy grip, it feels like a brand new world out there.

The best cure for seasonal disorientation is immersion, so let’s jump right in and celebrate the other reason for my pea-brained state: Peas! In all their green glory, this simple salad combines snow peas, pea shoots, and English peas to showcase their myriad textures, flavors, and shapes. The rather silly, rhyming title doesn’t fully do this combination justice, but was unavoidable thanks to the matcha tea-infused dressing, lending equal parts bitterness and sweetness to the blend.

In case you’re suffering from an equally pea-brained daze, a heaping helping of this bright, fresh homage to the humble pea might just be the antidote.

Yield: Makes 3 – 4 Side Dish-Sized Servings

Three Pea Tea Salad

Three Pea Tea Salad

In all their green glory, this simple salad combines snow peas, pea shoots, and English peas to showcase their myriad textures, flavors, and shapes.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Salad

  • 6 Ounces Snow Peas, Thinly Sliced on the Diagonal
  • 4 Ounces Pea Shoots
  • 8 Ounces Raw English Peas

Green Tea Dressing:

  • 2 Scallions, Thinly Sliced
  • 1 Tablespoon Yellow Miso Paste
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Mirin
  • 1/2 Teaspoon Matcha Powder
  • 2 Tablespoons Olive Oil
  • Salt and Ground Black Pepper, to Taste

Instructions

  1. I think you can already see how this one should come together, but in case you need someone to hold your hand, here’s the rundown: Toss the sliced snow peas, pea shoots, and English peas together in a large bowl. Separately whisk together all of the ingredients for the green tea dressing, beating the mixture thoroughly until smooth. Pour it all over the vegetables, tossing to coat. Season with salt and pepper to taste. Serve immediately!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 172Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 311mgCarbohydrates: 20gFiber: 6gSugar: 9gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Salads and Sides

Hannah (BitterSweet)17 Comments

Oh, My Darling Clementines

Like clockwork, I’m right back at my usual tricks again, infusing every morsel that crosses my path with a bit of edible sunshine while the real thing plays hard to get. Grapefruits, oranges, lemons, and limes are always close at hand, spilling out of the refrigerated fruit bin and lining the kitchen counters, decorating these dark spaces with a cheerful spray of neon colors. Their natural luminescence does wonders to lift spirits through the most gloomy of days, but it’s truly the bold, bright, astringent flavors that sustain me through winter. This year, I’ve added a new comer to that line-up of faithful fruity regulars: The petite yet powerful clementine.

Luck was on my side this season, as the kind folks representing Cuties Clementines were generous enough to ship an entire crate full of these glowing orange orbs straight to my door. Not to be overly dramatic, but what a revelation! Gone are the days of meticulously picking at the stringy pith of oranges before the segments become edible. The skin practically falls off of these juicy half-moons, nary a seed in sight. No muss, no fuss, they’re the ultimate winter pick-me-up. Naturally, they’re a boon to desserts and other treats as well.

Citrus supremes are a beautiful addition to all sorts of desserts, but they’re such a pain to prepare. Thanks to a combination of dull knifes and insufficient handiwork, mine always end up ragged, sad little slivers of their former selves; certainly nothing to crown a grand finale with. Clementines, on the other hand, pop out of their peels ready to use, unblemished and the ideal size to toss into just about any dish. Simply layering them with plain old soy yogurt, sliced almonds, and berries elevated my boring lunchtime routine into something worth remembering.

Bursting with flavor, sweeter and more mellow than an orange but still plenty punchy, clementines sounded like the ideal pairing with matcha. Cutting through the bitter powdered tea and balancing out the whole dessert, segments top chewy tapioca pearls, cradled in the easiest mini tart shell you’ll ever slap together. No need to break out the rolling pin, this crust is merely pressed into the pans and won’t slip or slide under the heat of the oven, standing tall without the need for pie weights.

Winter, you have officially met your match; the bright taste of these Cuties makes a day without sunshine no big deal.

Yield: Makes 10 – 12 Tartlets

Clementine and Matcha Tapioca Tartlets

Clementine and Matcha Tapioca Tartlets

Bursting with flavor, sweeter and more mellow than an orange but still plenty punchy, clementines sounded like the ideal pairing with matcha. Cutting through the bitter powdered tea and balancing out the whole dessert, segments top chewy tapioca pearls, cradled in the easiest mini tart shell you’ll ever slap together. No need to break out the rolling pin, this crust is merely pressed into the pans and won’t slip or slide under the heat of the oven, standing tall without the need for pie weights.

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 4 hours
Total Time 4 hours 55 minutes

Ingredients

Press-In-Pan Olive Oil Pastry Crust:

  • 1 1/2 Cups All Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 1/2 Teaspoon Salt
  • 1/2 Cup Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 – 2 Tablespoons Water

Matcha Tapioca:

  • 1/2 Cup Small Tapioca Pearls
  • 2 1/2 Cups Vanilla Coconut Milk Beverage or Plain Non-Dairy Milk
  • 1/3 Cup Granulated Sugar
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Arrowroot Powder
  • 2Teaspoons Matcha Powder
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Vegan Butter
  • 1 Teaspoon Vanilla Extract

To Finish:

  • 4 – 5 Clementines, Peeled and Segmented
  • Fresh Mint Leaves (Optional)

Instructions

  1. Preheat your oven to 375 degrees and lightly grease 10 – 12 (3-inch) mini tart molds.
  2. To make the crust, mix together the flour, sugar, and salt in a large bowl. Add in the olive oil and lemon juice, stirring thoroughly to incorporate. Drizzle in the water very slowly, adding just enough to bring the dough together without making it wet or sticky. Break off about 2 – 3 tablespoons of dough for each mini tart mold and press it evenly across the bottoms and up the sides of the forms. Make sure there aren’t especially thick edges left around the base so that it all cooks at the same rate.
  3. Bake for 10 – 15 minutes, turning the pan around halfway through the process to ensure even baking, until golden brown all over. Let cool completely before popping the shells out of their metal molds.
  4. For the tapioca, begin by pouring 2 cups of very hot water over the pearls and allowing them to soak for at least 2 – 3 hours. This will soften them and prevent the centers from remaining after cooking. Rinse with cold water and thoroughly drain.
  5. Place the soaked pearls in a medium saucepan along with the non-dairy milk. Whisk together the sugar, matcha, cornstarch, and arrowroot in a separate bowl to break up any and all clumps of the tea powder before adding it into the pot as well. Set over medium heat on the stove and allow the mixture to come up to a boil, whisking periodically and being sure to scrape along the sides and bottom to prevent anything from sticking and burning. Once it comes bubbles vigorously for a full minute, turn off the heat before throwing in the vegan butter and vanilla extract. Stir until the butter has completely melted and distribute the hot pudding between the baked mini tart shells, filling them to the top.
  6. Allow the tapioca to fully cool before topping with clementine segments and a few mint leaves, if desired. Serve at room temperature or chill for 2 hours to enjoy them cold.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 260Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 146mgCarbohydrates: 35gFiber: 1gSugar: 16gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Fusion / Category: Pies and Tarts

Hannah (BitterSweet)40 Comments

Monstrous Munchies

Halloween is right around the corner, but if you haven’t yet figured out your snacking strategy for when the moon rises and the creatures of the night emerge, don’t panic! Rather than reaching for a protective head of garlic, I say go for the sweets and invite those monsters right on in. They’ll feel perfectly at home when you present them with a heaping bowlful of gloriously green Matcha Monster Munch.

Candied green tea popcorn, tossed with crunchy pepitas and drenched in a generous drizzle of dark chocolate is a treat to tempt even the most distasteful beasts. Perfect for a party or just a quiet night of answering the doorbell for trick-or-treaters, it’s a snack that’s as irresistible as it is vibrant.

Quick, jump on your broomstick and fly over to the recipe on Go Dairy Free, before the witching hour is over!

Hannah (BitterSweet)15 Comments