ALL PURPOSE GREEN TEA SAUCE
Found on islandteashop.com while I was searching for different ways to use the matcha (green tea powder) I just ordered for myself. The authors of the site suggest brushing it on pork loin or salmon before baking, using it as a dipping sauce for dumplings, or trying it as a salad dressing. I bet it would be great in other things, too. Easy and different, why not give it a try? :) Serving size depends on preference and what you decide to do with it; you'll want more for a dipping sauce, probably, than you would for a brushed-on glaze.
Provided by Lynne M
Categories Sauces
Time 10m
Yield 1 cup, 15-30 serving(s)
Number Of Ingredients 11
Steps:
- Mix matcha in hot water, blending well.
- Add the remaining ingredients to the tea.
- Cover and chill for 30 minutes.
STRAWBERRY ICE CREAM PROFITEROLES WITH GREEN TEA SAUCE
Adding condensed milk to profiterole adds a richness to this classic pastry; baking them at a high temp results in a wonderful caramel flavor on their darker than usual crust, much like dulce de leche.
Provided by Food Network
Categories dessert
Time 3h
Yield 4 to 6 servings (plus additional profiteroles)
Number Of Ingredients 18
Steps:
- For the profiteroles: In a medium pot, combine the water, milk, butter, condensed milk, and salt. Bring to a rolling boil over medium-high heat.
- Add the flour all at once to the boiling mixture. Stir with wooden spoon or heatproof spatula until a smooth mass forms. Keep cooking and stirring all around over medium heat to dry out the dough as much as possible, about 5 minutes.
- Transfer the dough to the mixing bowl of a stand mixer. With the paddle attachment, beat at medium speed to release steam and cool it down, about 1 minute. At low speed, beat in the whole eggs and yolks one at a time, beating until incorporated between additions. Turn the speed up to medium and beat for 1 minute to fully incorporate. The dough should look smooth and glossy. When you lift some of the dough with a spatula, it should take 5 seconds to fall back into the bowl (see Cook's Note).
- When the dough is ready, fill a pastry bag with a plain tip with a 1/2-inch opening and transfer the dough to the bag. Twist and tie the top of the bag with plastic string or twine to prevent the dough from spilling out when piping. Let the bagged dough rest at room temperature until it firms up enough to pipe, about 1 hour.
- Preheat the oven to 400 degrees F.
- Pipe out 1-inch circles onto baking trays lined with a nonstick baking mat, leaving 1 inch of space in between the circles. Dab the top of each circle with a little water using your finger.
- Bake for 8 minutes. Lower the oven temperature to 350 degrees F and continue to bake until the tops are golden, 12 to 14 minutes more. When done, the puffs should feel weightless when lifted and the middles should be hollow. Let rest by placing the baking tray on a baker's rack to cool completely, about 1 hour.
- For the green tea sauce: Put the egg yolks in a heatproof bowl. Bring the milk, cream, sugar, and salt to a scald in a saucepan over medium heat (heat until you see the first sign of bubbles or to a very gentle boil). Pour the mixture into the egg yolks and whisk together to break up the yolks and combine.
- Return the custard to the saucepan and cook over low heat with a flat edge wooden spoon or heatproof spatula, stirring and scraping the bottom constantly to prevent curdling. When the mixture is thickened and the temperature of the custard reaches 156 degrees F, about 6 minutes, remove from the heat, whisk in the matcha powder and process with a stick blender until foamy, breaking up any lumps. Keep the sauce refrigerated until serving.
- For the macerated strawberries: In a bowl, toss the strawberries with the sugar and lemon juice and zest. Let sit at room temperature for 10 minutes. Keep refrigerated until serving.
- Gently cut 12 to 18 profiteroles in half crosswise (3 profiteroles per serving), keeping the top and bottom of each together so they match up. Make sure the centers of the profiteroles are hollow so they can be filled with ice cream. If you come across one that is not hollow, cut more until you find one. You can freeze any additional profiteroles for later (see Cook's Note). Use a 2-ounce scoop to portion the strawberry ice cream on the bottom half of each profiterole. Place the top half of each profiterole on top. Arrange them so they are close to each other. Sift matcha powder on top of the profiteroles.
- Arrange some of the strawberries in the center of each serving bowl. Place 3 ice cream-filled profiteroles on the strawberries. Serve each plate with 3 tablespoons of green tea sauce on the side or pour it straight onto the profiteroles.
ALL-PURPOSE GREEN SAUCE
This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you'll need two packed cups altogether. And you don't have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield About 2 cups
Number Of Ingredients 9
Steps:
- Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
- Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
- Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.
GOOD-ON-EVERYTHING GREEN SAUCE
Drizzle this bright, herby sauce over grilled fish, poultry, grain bowls or roasted vegetables. It also makes a tangy dip for crudités or poached shrimp. We like the combination of parsley and chives here, but feel free to use any soft herbs like basil, cilantro, dill or mint. Baby spinach is the key to giving this yogurt-based sauce a lovely green color, but you can also use baby arugula or kale.
Provided by Food Network Kitchen
Time 5m
Yield 1 heaping cup
Number Of Ingredients 9
Steps:
- Combine the parsley, spinach, yogurt, chives, olive oil, lemon juice, hot sauce, garlic and 1 teaspoon salt in a blender or food processor until smooth and bright green. Transfer to a bowl or container, cover and chill for at least 1 hour before serving.
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