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Scrambled Egg Gyokuro

Prep. time:
1 or 2 small servings.

3 Large Eggs
1 Tablespoon water
1 Pat butter
1/2 level teaspoon gyokuro leaves

1. In a medium-sized bowl, whisk together the eggs and water.

2. Place butter in a skillet or omelette pan and melt slowly over low heat.

3. When the eggs begin to settle, sprinkle the tea leaves evenly over the eggs. Gently fold in half and serve immediately with toast or plain rice.
Butternut Squash Cup Cakes
Prep. time: 20 minutes

Preheat oven to 350˚. Put cupcake papers in a muffin tin.
1 1/4 cup whole grain flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon celtic sea salt
2 eggs, lightly beaten
1/2 cup maple syrup
1/2 cup melted clarified butter
1 cup squash puree

In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg and sea salt. In a separate, smaller bowl, mix the eggs, maple syrup, clarified butter and squash purée. Add the wet ingredients to the dry, mixing until just blended.

Spoon the batter into the paper cups, dividing evenly, and bake for 20 minutes or until a toothpick inserted into one comes out clean.

Matcha Green Tea Ganache
3.5 oz best quality white chocolate, finely chopped (I use Green & Black's)
1 cup cream
2 teaspoons Matcha powder

Start out by chilling the mixing bowl and the beaters.

Melt the white chocolate and 1/4 cup of the cream over low heat, stirring continually. Remove from heat and cool completely.

Put the rest of the cream into the chilled mixing bowl, then sift the Matcha powder into the cream and whisk until thoroughly blended. Beat until beater marks just begin to show, then add the cooled white chocolate/cream mixture and continue beating until soft peaks form. Be careful not to over-beat as it will turn to butter. The ganache is also good on a chocolate cake.

Grilled Teriyaki Chicken - Adapted from "Cooking with Green Tea" by Ying Chang Compestine (Avery, $16.95)
Serves: 8 Prep. time: 20 minutes
Total time: 1 1/2 hours (plus additional chilling time)
1 tablespoon fish sauce
1 tablespoon rice vinegar
1/8 teaspoon white pepper
Dash of sesame oil
4 teaspoons cornstarch
1 tablespoon minced garlic
1 tablespoon minced fresh orange zest
2 green onions (green and white parts), ends removed, minced
2 teaspoons whole green tea leaves, crushed
4 skinless, boneless chicken breast halves (about 5 ounces each),
rinsed, patted dry

1/2 cup brewed green tea
1 teaspoon honey
1 teaspoon lemon juice

Diet Information
164 calories (19% from fat)
3 grams fat (1 gram sat. fat)
3 grams carbohydrate
29 grams protein
156 mg sodium
78 mg cholesterol
17 mg calcium
0 grams fiber

To make the marinade, in a large bowl or sided glass dish, mix the fish, sauce, vinegar, pepper and sesame oil. Whisk the cornstarch into the vinegar mixture until it dissolves. Stir in the garlic, orange zest, green onions and green tea leaves. Add the chicken, turning to coat with the marinade. Cover and refrigerate for 2 hours. To make the sauce: Combine the green tea, honey and lemon juice. Set aside until serving time. Remove the chicken from the marinade. Discard any remaining marinade. Preheat the grill or broiler. Place the chicken on the grill and cook for about 8 minutes. Turn and grill about 8 minutes more, depending on the thickness of the chicken or until it is tender and no longer pink in the center. Serve the chicken with the dipping sauce.
Orange Flavored Scallops - Adapted from "Cooking with Green Tea" by Ying Chang Compestine (Avery, $16.95)
Serves: 8 Prep. time: 20 minutes
Total time: 1 1/2 hours (plus additional chilling time)
2 large oranges
1 pound sea scallops, rinsed, patted dry
2 tablespoons mirin
1 tablespoon minced gingerroot
4 teaspoons cornstarch
4 tablespoons canola oil, divided
1 tablespoon loose green tea
3 tablespoons julienned ginger
2 cloves garlic, peeled, minced
2 leeks, washed well, white part only, julienned; or green onions
4 medium carrots, peeled, julienned
2 tablespoons brewed green tea
2 tablespoons lime juice
Salt and white pepper to taste
2 tablespoons fresh cilantro leaves
8 ounces Chinese noodles or linguine, cooked

Diet Information
495 calories (30% from fat)
17 grams fat (1 gram sat. fat)
65 grams carbohydrate
27 grams protein
238 mg sodium
37 mg cholesterol
115 mg calcium
11 grams fiber

Remove the zest (orange part only) from the orange in long strips, then cut them into 1-inch pieces. You should have about 3 tablespoons; set the zest aside. Juice the oranges; you should have 1/2 cup of liquid. In a medium bowl, combine the scallops, orange juice, mirin, minced gingerroot and cornstarch. Cover and marinate the scallops for 20 minutes in the refrigerator. Drain the marinade from the scallops. In a nonstick wok or large skillet, heat 3 tablespoons of the canola oil over high heat and swirl to coat the wok. Reduce the heat to medium and add the green tea leaves, ginger pieces, garlic and orange peel and saute until fragrant, about 30 seconds. Add the scallops and stir-fry until they are crisp on the outside, about 2 minutes on each side. Transfer the scallops along with the contents of the wok to a bowl; set it aside. Heat the remaining 1 tablespoon of oil in the wok over medium-high heat. Add the leeks and carrots and stir-fry until the leeks are softened, 1 to 2 minutes. Add the brewed green tea and lime juice to the wok. Return the scallops to the pan and stir-fry until heated through. Season with salt and pepper. Garnish with cilantro leaves and serve hot over Chinese noodles or linguine.
Candied Ginger and Green Tea Bread - From "Eat Tea" by Joanna Pruess with John Harney (Lyons Press, $19.95)
Serves: 8 Prep. time: 20 minutes
Total time: 1 1/2 hours (plus additional chilling time)
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup loose green tea leaves, finely ground
1/4 cup finely chopped candied ginger
Grated rind of 1 lemon
4 eggs
1 cup sugar
3/4 cup mildly fruity olive oil or canola oil
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract

Diet Information

287 calories (47% from fat)
15 grams fat (2 gram sat. fat)
35 grams carbohydrate
4 grams protein
299 mg sodium
71 mg cholesterol
17 mg calcium
1 grams fiber

You will need an ice cream maker for this recipe. Any green tea, whether finely powdered or whole leaf, can be used. The recipe has a slight green hue.

Position a baking rack in the lower third of the oven. Preheat the oven to 350 degrees. Lightly oil a 9-by-5-inch loaf pan or spray with baking spray, then line with parchment paper. In a large bowl sift together the flour, ginger, baking powder, salt and baking soda. Stir in the green tea, candied ginger and lemon zest. Set aside. In a food processor fitted with the metal blade, break the eggs. Beat until they are light in color and frothy, about 1 minute. With the motor running, slowly add the sugar through the feed tube in 3 stages, allowing about 30 seconds between each addition. In a small glass measuring cup, combine the oil, lemon juice and vanilla. Drizzle the mixture through the feed tube onto the egg mixture with the motor running.

Remove the processor top and add the dry ingredients, all at once. Pulse until the mixture is just blended. Scrape the batter into the prepared pan. Bake until a knife inserted in the center comes out clean, about 50 to 55 minutes. Remove the pan from the oven and let the bread rest for at least 30 minutes on a cooling rack. When cool, remove the bread from the pan and wrap it tightly in plastic wrap.To serve, slice using a serrated knife.

Green Tea Pound Cake - Chef: Nick Malgieri "Perfect Cakes" Author
2 cups bleached all-purpose four (spoon flour into dry-measure cups and level off)
2 Tablespoons Matcha green tea
2 teaspoons baking powder
16 Tablespoons (2 sticks) soft unsalted butter
2 cups confectioners' sugar
5 large eggs, separated
Pinch of salt

Two 9 x 5 x 3-inch loaf pans buttered and lined with rectangle of buttered parchment or wax paper—cut to fit. Set a rack in the middle level of the oven and preheat to 325 degrees. Combine the flour, green tea and baking powder and stir well to mix. Combine butter and confectioners sugar in bowl of mixer. Place on mixer with paddle attachment and beat for about 3 minutes or until light. Beat in the egg yolks one at a time, beating well after each addition and scraping bowl and beater occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the flour mixture by hand, with a rubber spatula. Pour the egg whites and salt into a clean, dry mixer bowl. Place on mixer with whisk attachment and whip whites on medium speed until white and opaque and just beginning to hold their shape. Increase speed slightly and continue whipping egg whites until they hold a soft peak. Remove bowl from mixer and quickly scrape whites from bowl onto batter in other bowl. Use a large rubber spatula to fold the egg whites into the batter, folding just until no streaks of white remain. Scrape the batter into prepared pans and smooth the top. Bake the cakes for about 45 minutes or until it is well risen and a toothpick inserted in the center emerges dry. Cool the cakes in the pans on a rack for 10 minutes, then un-mold and cool it completely.
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