Blending white chocolate with green tea balances the cloying sugary quality of one with the bitterness of the other to become more than a sum of its parts. It’s a fine pair that works together perfectly. Sometimes it just takes a bit of sweetness—
This is a classic Japanese sweet summer treat, featuring soft, smooth, crisp textures and colors of all the seasonal fruit, studded with sparkling cool gems and creamy ice cream. What is not to like!
I never would have considered banana-ice; remember the banana song which cautioned against putting bananas in the refrigerator?
https://1tess.wordpress.com Things won are done, joy’s soul lies in the doing. Shakespeare: Troiles and Cressida Ah: as you can see this recipe is not won—there is yet an opportunity for the joy of doing it again. LOL I play the fool with quotes spoken out of context yet again: of course this is no tragedy…
https://1tess.wordpress.com It’s Passover so we are not eating foods made with wheat (except for matzoh). I don’t have much of a sweet tooth, but it’s a holiday so I usually make a batch of almond macaroons. This year I’ve been inspired to try something new from Z at AMBROSIA TEA PARTY. She posted a recipe…
https://1tess.wordpress.com A Sweet and Happy New Year 5770! Shana Tova! It is Rosh Hashanah, and I had to make the honey cake I’ve made every year since 1979. It’s from Joan Nathan’s Jewish Holiday Kitchen. I wrote about this treasured book last Pesach (Passover), including recipes for almond macaroons and Egyptian haroset. The posts also…
Persimmon, an exotic fruit for one who has always lived in cold northern places, is a taste of tropical paradise and daydreams. The first time I ate a persimmon was when I moved to Ann Arbor after college and lived in a house with a communal kitchen. My husband, who was then just one of the house-mates, found a crate of almost rotting fruit behind a produce store. I was reluctant to taste trash, but everyone else seemed to be enjoying them. That was the best fruit I’d ever tasted. Astringent persimmons (Hachiya) are edible only when they are very soft. They were perfect!
Mitsumame is a traditional Japanese summertime sweet—a bowl of fruit, sweet red peas, ice cream and gelatin that looks like ice cubes. Does this sound appealing? No? To be honest, I was hesitant to try this recipe.
What a surprise: this dessert is fabulous! Use fresh ripe fruit. You won’t be disappointed.
This is another in the summer jewel kanten experiments. Blueberries are so lovely eaten out of hand that one could say that making this dessert is superfluous. But it is pretty.
Corn agar-agar, korn kanten, maize gelée, creamy yellow jello… What was I thinking? Tomatoes have always been my highlight of summer, but suddenly I am attracted to corn. I was thinking about creamy corn soup, but cold, so the idea of a savory corn gelatin came to mind. It’s pretty, but it surprised me how sweet it was! I’ll have time to experiment with this recipe. Lots of possibilites: shoyu, miso, cheese, yogurt? Or go with dessert? vanilla…
Watermelon can be an elegant summer dessert—what is more tempting than frosty pink fruit shimmering in the heat. At your next sophisticated soirée, you can serve watermelon without worries about the seed-spitting, juice dripping antics disrupting the urbane atmosphere of your affair, if you make watermelon gélatine!
Tess's Japanese Kitchen 