Basque Matcha Cheesecake
With the addition of one single component, Japanese Matcha Green Tea Powder, the now-famous cheesecake has morphed into something completely different. Here, the cake has a gorgeous striking green color, and the flavor has also changed dramatically. The recipe brings together ingredients from Basque and Japanese cultures for a novel fusion dessert.
We’ve made Basque BURNT Cheesecake several times, and it is always a big hit. With no fruit topping, no crust and five simple ingredients – cream cheese, sugar, salt, eggs, and cream – it is astonishing how absolutely fabulous the original cheesecake actually is…it is baked in a very hot oven so the top and bottom caramelize where the insides remain soft and luxurious.
The cheesecake recipe was originally developed by Santiago Rivera, Chef of La Viña in San Sebastian, Spain. The Chef says, “Its popularity amongst our clients have become La Viña Restaurant’s Cheese Cream Cake a great classic of the San Sebastian cuisine.”
Matcha Green Tea has an intense and complex flavor profile with vegetal grassy flavors, a unique sweet nuttiness, and savory umami notes.
The vibrant green hue is due to the high concentration of chlorophyll in the leaves, a result of the bushes being covered up in shade for about 3 weeks before harvesting. The whole leaves are steamed, dried, and then finally stone ground to a fine powder.
Basque Matcha Cheesecake Recipe
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Totally Captivating Yuzu Tea
We harvested the last of this year’s yuzu fruit today. It is a neat fruit to grow in the garden because it can be used in so many different recipes and is edible when young and green all the way into the late fall when it is ripe and yellow. An extremely aromatic fruit – a basket of yuzu perfumes the whole room. And it makes an equally aromatic tea: a heady floral elixir with notes of mandarin orange, lemon, lime, and grapefruit.
The yuzu tea recipe is quite simple. Cut the fruit in half around the equator and remove the seeds. The seeds are large and plentiful but easy to extract. I use the skinny end of a teaspoon to pop them out. Slice the fruit into slivers. Without taking too much trouble, remove as much pith as possible. Place cut fruit in a bowl and muddle with a good amount of sugar. Once well-muddled, place the yuzu/sugar mixture in a teapot and pour in boiling (filtered) water. Steep only briefly then pour the sweet citrusy tea into mugs, along with some of the soft rinds and flesh which are edible too.
Home-Grown Fresh Lemon Verbena Tea
Bodega Dios Baco Oloroso Sherry
Mini Sherry Tea Cakes with Marcona Almond & Rosemary
Roasted Black Figs, Honey, Fig Balsamic Syrup, Black Pepper, Sea Salt
Cream Sherry Glaze
“You are formally invited to a virtual British afternoon tea party that will take during the week of August 27th! We thought it would be great to follow up our Greek adventures, the original place of Olympics, with a British-inspired culinary theme, the location of this year’s summer Olympics.
Bring a gourmet sweet or savory treat – either a makeover of a classic or your own unique creation. Some general items on a traditional tea menu include: sandwiches, sausage rolls, Victoria sponge, cakes, and scones.”
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Blooming Heart Display Tea
There’s a fancy tea party underway to benefit ovarian cancer research over at Foodbuzz. My talented blogger friends are busy preparing darling tea sandwiches and baking scones, crumpets, precious little cakes. So I decided to brew the tea! But not just any tea – an enchanting display tea where heart-shaped white tea leaves gently open into a blossom centered with pink amaranth and orange lily, crowned by a single perfect multi-petaled jasmine flower. A heady tea worthy of my friends’ flair and baking expertise.
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Lemon? Milk? Sugar?
You may recall a blog post with lovely photos of an afternoon tea from last May? This is another photograph from that magical afternoon. I am submitting it (just under the wire) to the CLICK food photography event. August’s theme was CITRUS.
How do you take your tea?