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Entries in recipe (46)

Tuesday
Apr152014

Matcha (Green Tea) Yogurt Brulee

I got this idea for a matcha yogurt brulee after I saw this recipe for Yogurt with Caramelized Sugar on WishfulChef.com. It's pretty easy to assemble with the hardest part being the torching of the sugar. I used Bonjour Chef's Torch but the flame is a little weak on that one (requiring 3-4 rounds of browning the sugar), so I would suggest getting a more powerful one, like this Iwatani torch.

MATCHA (GREEN TEA) YOGURT BRULEE
Makes 1 serving 

INGREDIENTS
7 oz. Greek yogurt 
1/2 teaspoon matcha 
1 tablespoon honey
3 tablespoons granola
6-8 raspberries
3 tablespoons sugar

DIRECTIONS
1. Mix Greek yogurt and matcha together until yogurt turns green.
2. In a bowl, layer honey, granola, and 5-6 raspberries. Spoon in matcha yogurt.
3. Dust some sugar evenly on top and torch. Repeat until sugar browns. Top with remaining raspberries.

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Tuesday
Dec242013

Matcha (Green Tea) Recipes of 2013

Here are the matcha (green tea) recipes we (Queenie & I) worked on this year. Yes, I am aware that I have a matcha problem.

- Matcha Hot Chocolate

- Matcha Truffles

- Matcha Affogato

- Matchamisu = Matcha + Tiramisu

- Mini Matcha Mille Crepe Cake

- Matcha Shaved Ice

- Matcha Latte Slushie

- Matcha Marshmallows

Tuesday
Dec172013

Chamomile Tea Latte

I've been drinking this Chamomile Tea Latte every time I want a non-caffeinated drink. The cloves and vanilla extract add a nice depth of flavor and the froth created from the French press creates the perfect texture. I used vanilla soy milk, which is sweet on its own, but feel free to add some honey if you want to sweeten up your tea latte.

CHAMOMILE TEA LATTE
Makes 2 servings 

INGREDIENTS
2 cups milk
2 tablespoons chamomile tea (I used Gentle Blossom from Tealia.
5 cloves, crushed
1 cinnamon stick + ground cinnamon
2 teaspoons vanilla extract

DIRECTIONS
1. Heat milk with chamomile, cinnamon stick, & cloves in a saucepan. Steep for 5 minutes.
2. Filter the milk into a French press. Add vanilla extract. Move the French press plunger to froth the milk.
3. Pour the tea into 2 cups & sprinkle on ground cinnamon. Enjoy!

//Gentle Blossom tea courtesy of Tealia.//

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Tuesday
Nov192013

Recipe // Matcha (Green Tea) Marshmallows

I'm warning you now, these Matcha Marshmallows are highly addictive. Queenie came up with the recipe for these super light and fluffy marshmallows; you won't be able to have just one. Toast them up, and they're unbelievably good! (I've been toasting them with a culinary torch.)

INGREDIENTS

1 tablespoon matcha (We used Aiya Cooking Grade Matcha.
1 cup + 2 tablespoons cold water 
3 packets of gelatin
1 1/2 cups sugar
1/3 cup corn syrup
1/4 teaspoon salt
6 tablespoons powdered sugar
2 tablespoons corn starch
1 teaspoon oil 

1. In a mixing bowl, mix 2 tablespoons of water and 1 tablespoon of matcha until all lumps are gone. 

2. Pour into the same bowl, 1/2 cup of water and sprinkle in the three packets of gelatin. Let it sit and bloom.

Meanwhile...

3. In a small pot, combine sugar (1 1/2 cup), corn syrup (1/3 cup), salt (1/4 teaspoon), and water (1/2 cup). Wipe down the inside of the pot with warm water so no sugar residue is left. 

4. On medium heat, bring the sugar mixture to 240°F, using a candy thermometer. Take the sugar off the stove.

5. Go back to the mixing bowl with the matcha/gelatin mixture and turn the mixer on a low speed. Slowly pour in the sugar mixture from the pot into the mixing bowl. Halfway though the pouring, switch the mixer to medium speed. Once all the sugar has been added, move to a high speed and let it whip for 8-10 minutes.

6. In a small bowl, mix 6 tablespoons of powdered sugar and 2 tablespoon of corn starch.

7. Prep a 9x9 baking pan by coating a thin layer of oil, then layering on parchment paper. Sprinkle on a thin layer of the combined sugar/corn starch.

8. After 10 minutes has passed, take a spatula and run it under warm water so that there's some water on the spatula.

9. Transfer the marshmallow from the mixing bowl into the pan using the wet spatula. Wet your hands and press down on the marshmallow to spread it evenly.

10. Sprinkle a thin layer of the sugar/corn starch mixture on top.

11. Let it set for 2-3 hours.

12. Once set, take it out of the pan and onto a board with a thin layer of the sugar/corn starch. Cut the marshmallow into small pieces using a pair of scissors. Coat all sides of the marshmallow with the sugar/corn starch to prevent them from sticking together.

MATCHA (GREEN TEA) MARSHMALLOWS
Recipe by Queenie Fok for Oh, How Civilized 

Makes about 30 marshmallows

INGREDIENTS

1 tablespoon matcha (We used Aiya Cooking Grade Matcha.
1 cup + 2 tablespoons cold water 
3 packets of gelatin
1 1/2 cups sugar
1/3 cup corn syrup
1/4 teaspoon salt
6 tablespoons powdered sugar
2 tablespoons corn starch
1 teaspoon oil 

DIRECTIONS

1. In a mixing bowl, mix 2 tablespoons of water and 1 tablespoon of matcha until all lumps are gone. 

2. Pour into the same bowl, 1/2 cup of water and sprinkle in the three packets of gelatin. Let it sit and bloom.

Meanwhile...

3. In a small pot, combine sugar (1 1/2 cup), corn syrup (1/3 cup), salt (1/4 teaspoon), and water (1/2 cup). Wipe down the inside of the pot with warm water so no sugar residue is left. 

4. On medium heat, bring the sugar mixture to 240°F, using a candy thermometer. Take the sugar off the stove.

5. Go back to the mixing bowl with the matcha/gelatin mixture and turn the mixer on a low speed. Slowly pour in the sugar mixture from the pot into the mixing bowl. Halfway though the pouring, switch the mixer to medium speed. Once all the sugar has been added, move to a high speed and let it whip for 8-10 minutes.

6. In a small bowl, mix 6 tablespoons of powdered sugar and 2 tablespoon of corn starch.

7. Prep a 9x9 baking pan by coating a thin layer of oil, then layering on parchment paper. Sprinkle on a thin layer of the combined sugar/corn starch.

8. After 10 minutes has passed, take a spatula and run it under warm water so that there's some water on the spatula.

9. Transfer the marshmallow from the mixing bowl into the pan using the wet spatula. Wet your hands and press down on the marshmallow to spread it evenly.

10. Sprinkle a thin layer of the sugar/corn starch mixture on top.

11. Let it set for 2-3 hours.

12. Once set, take it out of the pan and onto a board with a thin layer of the sugar/corn starch. Cut the marshmallow into small pieces using a pair of scissors. Coat all sides of the marshmallow with the sugar/corn starch to prevent them from sticking together.

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Tuesday
Nov052013

Tea Sandwich // Mini Lobster Roll

I had Luke's Lobster for the first time recently and came up with the idea for a mini version. I found a recipe online and modified it slightly to come up with this one. Super easy to make and it's so good!

MINI LOBSTER ROLL

INGREDIENTS
Lobster meat, steamed and roughly chopped 
Lemon
Celery seeds
Salt (Of course, I used Maldon Salt.
Dinner rolls
Mayo (I used Sir Kensington's.)
Butter, melted
Chives, chopped 

DIRECTIONS
1. Mix together chopped lobster meat, lemon juice, and pinches of celery seed and salt in a bowl.
2. Cut a V out of the top of the roll. Toast rolls, then coat the inside of the V with melted butter and mayo.
3. Fill roll with lobster meat. Drizzle melted butter and top with with chopped chives. Serve with lemon wedges. 

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