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Posts for August 23rd 2012
I was skeptical of Mionetto's wine spritzer, Il Spr!z, on the outset; perhaps I wasn't quite sure what to make of the bottled cocktail, fearing that it might be a bit too "semi-homemade" for my taste. Or maybe I was put off by its vibrant orange hue that seemed to scream artificial coloring. Regardless, it was long overlooked. But I'm not above admitting when I'm wrong, and boy was I! If I could, I'd redact all negative thoughts toward the beverage, and to make up for my misjudgment, I'll be snapping up a bottle for my next beach picnic posthaste.
This bottle is modeled after a spritz, which is a popular Italian apéritif, traditionally consisting of white wine, seltzer water, and Campari or Aperol, both bitter orange apéritifs. It's meant to stimulate the appetite and act as internal air conditioning on a scorching Summer day. While this bottled version is slightly sweeter and less alcoholic than a standard spritz, it still retains much of the intrigue and bitterness associated with the beverage along with a trace of effervescence, making it an excellent stand-in and the first bottled cocktail that I can wholeheartedly get behind. While Mionetto's Il Spr!z is available in "individual" sizes of 200 and 375ml, I could easily down a whole 750ml bottle ($12) when poured over ice. It's that good.
There is something wonderfully ceremonial about making tea, especially matcha, or finely ground Japanese green tea. Making matcha is a little more complicated than dipping a tea bag into hot water; the emerald-green powder is quickly whisked into a frothy, thick brew. Much like whipping cream, the trick requires a little bit of practice, but we've rounded up a few methods with pictures to help you develop matcha with a beautiful layer of foam.
A traditional Japanese method for preparing matcha calls for a bamboo whisk with superfine tines; however, home cooks can also hack the process using a mini immersion blender or whisk. And while the Japanese take their matcha "green," some drinkers may find the unadulterated mixture too bitter and grassy for their liking. That's why we've included a quick latte recipe for easy matcha drinking. Take a look at three ways to make matcha.
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Photo courtesy of Bravo
Common in Japanese cuisine, bento boxes consist of divided sections of vegetables, protein, and grains that are carefully arranged in an attractive way to amplify the allure of even the most simple food preparations. They make a tidy take-to-work lunch, too. This Japanese salad, organized in bento fashion, is a fresh take on a fast, easy, and portable lunch option.
The matcha dressing, which draws the flavors of the raw vegetables and tofu together, makes this salad truly memorable. Inspired by a Republic of Tea employee who experimented with The Republic of Tea U-Matcha ($18) in a salad dressing recipe, it was loved so much that the company decided to print the recipe on a pamphlet, which is included in each canister of the tea. I used U-Matcha Yuzu, a citrus-scented matcha green tea, to heighten the fresh, zingy tang of the dressing; however, regular matcha works well in this recipe too.
U-Matcha plays off of the Japanese term umami, the word used to describe the savory flavor in food. Even though matcha in tea form tastes grassy and earthy, when used in recipes like this salad dressing, it bursts with a flavor that is subtly fishy and sea-like (in a good way!).
The sweet carrots, spicy daikon, creamy avocado, tart cabbage, and crumbly tofu combine with the matcha dressing for a color- and flavor-rich salad that engages all the senses of the palate. Prep all the ingredients first, and place them in separate bowls or plastic containers to make it easier and faster to arrange the salad. Bonus: it's a cinch to store any leftovers for another day. Learn how to whisk a batch of matcha dressing for your next bento salad.
These s'mores from Monica Bennett are just as tasty as the originals and twice as beautiful.Chocolate Wafers, Biscoff (heavenly) Spread, Toasted Marshmallows with Fresh Tart Currants. Can't get enough of these!
For the full recipe, check out her blog, and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.
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